I think Chaat Masala powder is a really nice.
I prefer the Laziza brand, if you put a little in the palm of your hand and taste the powder.
It is sweet, salty and has a lemony aftertaste.
It is of course a major ingredient in Chicken Chaat for example.
A local takeaway near me even shakes some over a portion of chips to make their Spicy Chips.
Mick

Quote from: chewytikka on March 18, 2011, 08:31 PM
Go to the freezer section in a Asian supermarket and you will probably
find bags of both G&G cubed, no additives and very cheap.

cheers

...and very good stuff it is too. It mixes well together and I think it is as good as fresh.
Mick

Quote from: Phil (Chaa006) on March 18, 2011, 12:39 PM

Quote from: natterjak on March 18, 2011, 12:16 PM
Q which is doubtless OT for this thread, Panpots Ashoka recipe doesn't mention skimming the base sauce while it simmers, but I remember Kris Dhillon used to insist this was important.  Do you skim your base or not?

No, nor did I skim Kris Dhillon's base after the first batch; as far as I can tell, it makes little or no difference to the flavour.

** Phil.

I don't skim off either, I think you lose too much of the flavoured oil this way as there is a lot of oil in this bubbly emulsion.
Mick

8 out of 10 owners said their cats preferred  Tit-e-Kat

Quote from: Naith on March 12, 2011, 10:45 PM
Am I right in thinking it's only available in the form of a video on the net? (can't seem to find it on here...)

Here it is Naith,...

Chicken Tikka

Ingredients
1 kg of chicken breast,
Cut each breast once lengthways.
Marinade
1 teaspoon of Mix Powder,
? teaspoon of Garam Masala powder,
? teaspoon of Salt,
2 tablespoons of Pataks Tikka Paste,
1 tablespoon of Pataks Tandoori Paste,
1 teaspoon of Mint Sauce (in jars),
1 tablespoon of Vegetable Oil,
1 tablespoon of chopped fresh Coriander,
? teaspoon of Orange food colouring powder,
1 tablespoon of Lemon Juice,
100 ml of plain Yoghurt, (Sainsbury?s basics is ok)

Red Masala Paste

Ingredients
2 Tablespoons of Tomato Puree,
2 Tablespoons of Patak?s Tandoori Paste,
2 Tablespoons of Patak?s Tikka Paste,
500 ml Yogurt (Sainsbury?s basics is ok),
1 teaspoon of Mix Powder,
? teaspoon Garam Masala,
? teaspoon Salt,
1 teaspoon Mint Sauce,
1 teaspoon Red Food Colouring Powder,

Tikka Masala

Ingredients
8 pieces of Pre-cooked Chicken Tikka,
4 tablespoons of Coconut Powder,
3 tablespoons of Sugar,
250 ml Hot Base Gravy,
150 ml Single Cream,
4 tablespoons of Red Masala Paste,

Method
Add sugar and coconut to the pan and warm
through,
Add base gravy, stir, bring to the boil,
Add red masala paste and mix in well,
Add Chicken Tikka,
Add Single cream, stir again and boil on
medium/high heat for a few minutes, stirring
regularly until meat is heated through and the
sauce has reduced to your desired consistency,
Quick stir and serve with a drizzle of fresh cream
on top and garnish with fresh coriander.

Excess Chicken Tikka and Red Masala Paste can be frozen ready for your next CTM
Cheers
Mick

Quote from: George on March 10, 2011, 07:00 PM
[quote author=Curry Barking Mad link=topic=4163.msg55398#msg55398
George, George.... Maybe it's me but I fail to understand how anybody other than yourself can take offence to Stephen's answer to Naith's question.
What difference would it have made if he had started his response with.. Yup,Yep, Yeah, Yes or Aye...? He answered the question resonably as far as I am concerned.

QuoteI'm sorry if I'm the only one who finds the use of that term somewhat arrogant, dismissive, high and mighty. I just looked up definitions and can't find anything beyond confirmation that yup = yes. I still reckon it's used mainly by people with the above characteristics.

I know in my heart of hearts I should just leave this alone now and virtually walk away shaking my head in disbelief but...
even though you can't find anything to support your point you still attack another member as arrogant, dismissive, high and mighty.  or is there another agenda?

Quote from: George on March 10, 2011, 05:19 PM

Quote from: Stephen Lindsay on March 10, 2011, 05:07 PM

Quote from: Naith on March 10, 2011, 02:27 AM
Can I ask if it's possible to use ground Cumin & Coriander instead of the seeds?  If so, what quantity would I use?

Many thanks

Yup I've made the base with the reduced quantities as Axe mentions and it works fine.

Naith - welcome to the forum. You asked a good question and it's a shame that one of our members used the slightly arrogant and dismissive prefix "yup" when making his response, like it was a bit of a dumb question.

George, George.... Maybe it's me but I fail to understand how anybody other than yourself can take offence to Stephen's answer to Naith's question.
What difference would it have made if he had started his response with.. Yup,Yep, Yeah, Yes or Aye...? He answered the question resonably as far as I am concerned.

I have to ask what you get out of your high and mighty, holier than thou and at times superior attitude?

Yes Naith, welcome to the forum.

Mick

My all time musical hero.....
I'm getting old....

Bruce Springsteen & The E Street Band Thunder Road Live In Barcelona 2002

Quote from: Phil (Chaa006) on March 08, 2011, 01:09 PM

Quote from: Axe on March 08, 2011, 12:59 PM
[T]hat burn looks painful. How long does it take to come to temperature?

The burn ?  Just a tiny fraction of a second, unfortunately 

I hear you Phil,
I actually heard it sizzle before I sharply withdrew.
Mick

Quote from: Axe on March 08, 2011, 12:59 PM
Hi Mick,

Very nice indeed, but that burn looks painfull.

How long does it take to come to temperature?

Sincerely,
Jealous of Sussex!

Malc,
Its only about 15 minutes with that burner in and that's on half power.
Mick