Hi UF,
they look great, did you choose to miss out the food colouring? CA`s Kebabs are great and so are yours razor...

Andy

Does anyone have a recipe for garlic paste, and a recipe for ginger paste please.

Ive looked but not found separate recipes,

thanks in advance.

Andy

Can either the mod or admin please move this thread to the group testing sections please.

great looking mixed kebabs VC, i can vouch for razors kebab recipes.. was top notch..

Quote from: Stephen Lindsay on August 06, 2010, 12:53 PM
I also wondered - did you save some to taste the next day before scoring?

are you kidding.. they were so mor`ish i couldn't help myself lol

Razor, good tip about eating them cold, we took drinks of pure orange juice and waited a while before going onto the next one, although that didnt take the whole taste away from the palate its helped a little. Once we did the first round of testing we had to do another just to make sure lol.

Andy 

Thanks Razor,

I scaled down all the marinade by 50% and used 4 chunks of chicken per marinade, using 100% of the menu would have been quite costly.

I normally cook chicken tikka in the oven but my oven`s element blew the other day so I did them under the grill. (im looking for a new oven because the element has gone 3 times in the last few months)

Without giving anything away my wife and I thought there was very little between them, they were all of a high standard, when I come to cook tikka again I`m going to have a tough job deciding which recipe to choose. There was a surprise amongst them, while preparing the Maddhur marinade I thought it smelt and tasted a little to strong of cardamon but when it was cooked... well, I`ll let you guys try it lol 

Andy

Well the site seems to be in turmoil at the moment so I was unsure to post this.. anyway, I did my tikka test the other night and Im sending the results to chris..



good luck all

Thank you Cory for your help and input and thanks again for the bhuna recipe

Andy

the food thickener is placed there next to the coffee jar.. i have to have it in my coffee and drinks.. not food..

I did write about the cornflower but I've never used it since, if you remember i did mention about adding more onions to your base, well this was made from a batch of it..  maybe it is this that is my problem.. I have to make a new batch up but going to stick to the base recipe to the letter.

Well I made it and did intend to take photos but the family were hungry so i didnt have chance, I made a curry buffet last night cooking your Bhuna and korma and Stephen Lindsay`s pathia experiment, My family doesn't like things too hot and the only chilli powder I have is extra hot chilli powder so i only use a very little, however, the korma is normally the first to be finished off but the bhuna took first prize for that.. The family loved it.

Although the bhuna was mouthwatering it was missing the secret ingredient that I cannot figure out that my local TA includes but that cant be helped,  having said that it reminded me of my favourite dish on this site, your jalfrazi, Im hopeless when it comes to describing "body" and separating individual  tastes within a curry. Also I got the oil to seperate... not as much as I would have liked but its getting there, the only photo i took was this one...


Ignore the food thickener.. I have to had it in liquids due to my condition lol