Quote from: Ramirez on March 08, 2011, 12:14 PM
That looks fantastic! So is the tandoor second hand from a takeaway? How much did it cost?

Hi Ramirez,

I bought it off a bloke whose job was buying and selling second hand restaurant equipment.
It cost me 190 quid and I replaced the burner for 25 quid.
They go for about 400-500 quid new.
Still a lot cheaper than those small garden tandoors you see about.
Mick

Why won't it post pound signs 

Hi All,
Having made my own charcoal tandoor some time ago and having got rid due to the amount of babysitting it required and the effort required for one session,
I have recently bought a steel lined tandoor from a takeaway 'up north',
I removed the original burner as it was very rusty and put in a boiler ring burner 8.8 kw rated. I used a tawa plate as the heat buffer with ceramic briquettes.
I know some may think this would not be as good as a clay oven but as most Balti houses use a large steel lined tandoor for the huge family naans then it's good enough for me.
I obviously have no cracking of clay issues. The naans come away from the side very easily.
I also added some charcoal to the tawa plate for smokiness. I honestly feel having tried it with out the charcoal I get plenty of smoky flavour from the smoke produced by juices from the meat being burned off.
This produces excellent tikka, sheek keabs and naan breads.
Its all well and good having this bit of kit but the bugger (sorry George) has bitten me already.
Cheers,
Mick

The Tandoor


Nearly there


Lovely


Naan nearly done


Nice


That hurt!

Thanks for a very interesting video Chewy,
A few observations if I may....

A bit of a shame about the audio, I can barely hear what you are saying because of the music.

I have never used a pressure cooker to make the gravy but a method that clearly works well. One for me to try.

You seem to prefer your gravy thicker than mine. I'm not saying that is wrong just different.

I'm glad to see the use of white cabbage in the base. This is something I do often and something my local restaurant uses.

A good effort mate, Well done,
Mick

Cheers Haldi,
I'm really pleased you have had such a good result
Mick

I would love to have taken a sample from her ring. I hate to think what may have been around that area 
[/quote]

Are you sure mate?

Steady on troops,
don't turn on each other because George has started a divisive thread... :

Sp and Chris,
Well done both of you,
Some bloody good work done
Mick

Hi Phil,
I mostly do my currying at the weekend but wouldn't use all the base in one session so I will freeze the excess. I wouldn't keep it in the fridge for any longer than 3 days anyway. That's not to say it wouldn't keep for longer but I don't exceed the 3 days.
Cheers,
Mick

Quote from: moonster on February 27, 2011, 06:08 PM
Hi Mick,

the problem I have with that is once i have made a batch i freeze it in portion sizes so dont have any spare base to add.

would it make a difference only using 150 ml base sauce in the first reduction to a really thick paste until almost nothing is left and then add the further 250ml to acquire the desired consistency?

thanks for posting this base recipe as you can probably see i am a big fan ;D

regards

Alan ;D

Hi Alan,
Fair enough mate.

I would think that would be ok, can't see why that wouldn't work for you.
I usually freeze mine now in larger amounts, it sometimes means there is a little wasted but there's plenty for experimenting.

Let me know how you get on.
Cheers,
Mick

Quote from: moonster on February 26, 2011, 09:05 PM
stephen,

that is exactly the consistencey i take it down to too. i have done it further but i end up with a dryer dish than i wanted.

Alan ;D

Hi Alan,
You could simply add more base at the second stage to bring it back to your desired consistency after the second reduction.
Mick