Hi ray

looks like you cracked it ray they look bang on  how big did you make them  i only made small ones as there for the pub so it makes about 20 small ones which are a bit fidly making large ones are better and easier i find glad you liked them ;D

Hi guys here's to days efforts

First of all 2 bases the one on the left is the admin base and Ca's on the right Ca's was still defrosting that's why it doesn't look smooth :-X


this is my chicken tikka chili masala with a keema nan and i have to say that i was very impressed with the keema for a first attempt i will definitely be making it again i used Ca's sheek kebab recipe for the filling


and finally i made the missus a chicken tikka pathia and peshwari nan i used UB's pathia recipe and my own peshwari with is a filling of golden raisins coconut and ground almonds

1 thing i would say about the pastry is id be templed to ad a splash of lemon juice at the mix stage to add some flavour to it otherwise it can be abit bland if your not having a dip with it

hi ray i sort of made it up as i went but here's what i used

2 potatoes small dice 5 to 10 ml
2 carrots the same as above
1 cup of peas
1 tsp cumin seeds
1 onion finely chopped
2 chillies finely chopped (optional)
1 tsp g/g paste
2 tsp spice mix
1/2 tsp armchor powder (mango powder) you can use a tsp of lemon juice instead
salt to taste
handfull of chopped coriander

I start by par boiling the veg then drain keeping the water for later.Heat some oil in a pan add cumin seeds when they start to splutter add the onion and chili and cook for a few minutes then add g/g paste and cook for 30 secs or so now add the spices and cook them out if the pan gets dry and a splash of the retained water to stop them burning now add par cooked veg to the pan and coat well in the spices add some of the water and cook until the veg are completely cook adding more water as you go once the veg are cooked stir in the chopped coriander the final result should be quite dry so make sure you cook out the water at the end.

yes axe i made my own pastry its just a simple savory pastry recipe here it is if anyone wants it

225g plain flour
2 tsp salt
2 tbsp veg oil
80ml warm water

just sift flour and salt into a bowl make a well in the middle add the oil then add enough water to make a firm dough,wrap it in cling film and leave at room temp for about 30Min's. Divide the dough into 10-12 equal pieces roll each piece into circles about 15cm then cut in half with a knife if you brush half of the flat side of the semi circle with water then bring the other flat side around to make a cone shape

made these samosa's out of boredom really i usually make some onion bhaji's to take to the pub on a sunday morning for the lads so i decided to make something extra i had not made any in ages

had not made any for ages forgot what a nice tasty snack they are ;D

been out and got some tamarind concentrate jerry could only find the yellow tub though but should do the trick

cheers jerry ill have a look when i go to the market

just a quick question I'm doing the missus UB,s chicken patia tonight i have a block of tamarind in the cupboard i just dissolve a piece in hot water don't i? although i am off to the asian supermarket later so i could see if they already have some pulped i suppose

your right santa about pataks funny thing is i had to go and cut a pizza and burger restraunt electric off the other day and you should have seen the amount of catering size jars of pataks they had in there i had a little smile to myself