I remember using a large serving type spoon and just guessing the amount of garama masala or cumin maybe its a madras so a little more chili powder etc but nothing is measured exactly as i said before i think this is because you are all ways looking for that slight difference that seems to make it taste that bit better the only thing you need to get close not spot on is the base sauce mix and texture and i think as i my base the texture is the important bit slightly thick.
   Andy

Hi haldi,
        When i worked out there i started as and spent 4-5 months on a charcoal tandoor it stayed lit nearly all the time and rather than a jumper i used two legs off a pair of old jeans.you put one leg inside the other then fold in front of your hands were you grab the naan pad but if the oven was not quite hot enough when the costumers came you had to but the naan lower in the oven nearer the charcoal.And yes it bit me under the top of my arm twice in 5 months ;D i could not have swore as i cooked at the front of the restaurant were people used to come and watch ;D
    Andy

What would you guys say are the best make of spices NETCO or RAJAH or another make?
I use rajah alot for the ground cumin and garam masala and really most the spices i use.
Do you use these or do you make your own garam masala or mixes to add?
Andy

It seem to me that there is no perfect base you must find your own personal choice and work on it till you are happy with it and never change it again LOL ;D But as Ive said  before we are all looking for that something that we think is missing So experiment we all do
I find that the one i use now not the one with Worcester sauce works well for me.
Andy

I just thought i would put on something a bit off the normal and easy to make.
It;s a baked feta dish (starter)
  INGREDENTS
   1, slice feta cheese  about 3inch by 3inch and 1/2 inch thick (not exact)
   2, dribble olive oil about table spoon
   3, 2 thin slices of onion from the middle part (rings)
   4, 3 thin slices tomato
   5, pinch salt
   6, large pinch oregano
  method
   Place feta in dish or on tin foil
   dribble over olive oil
   place slices of onion on top then tomato's
   add salt to top and sprinkle with oregano
   cover with foil put in oven for 20 Min's job done easy meal
   Andy
           Next i will put up the taziki dip (cucumber and garlic dip)
   

 hi Jerry                                                                            I will experiment with a small amount then make a meal when i get chance.
Andy

From the guy that taught me to cook Indian food the base sauce recipe from his restaurant in Greece.Some details are missing but i will give it a go.
recipe,
     1 tin toms
     1/2 kg red onions
     4 cloves garlic
     2 carrots
     1 stick celery
     1 inch square bit of ginger
     1/2 cup veg oil
     2 heaped d spoons curry powder
     2 dessert spoons tom puree
     3 " " "    " " " Worcester sauce
     1 " " "    " " " garam masala
method
     cut veg up place in sauce pan and boil When cooked set a side. Heat up the oil in a pan add the curry powder when bubble's come to serface add tom puree and cook for 2 Min's then add it to sauce pan bring to boil again then allow to cool add the Worcester sauce and garam masala then blend
  Sorry did not get the water content in sauce pan but i would say just enough to cover veg,But you could all so use chicken stock in stead of water i think.
This is the recipe that came back with my in laws that went out there this week and ask my ex boss for it.I have not try this yet but he made very nice meals.
It seems very different to most base sauces ive seen or have you hard of this one before?
I will try it when i get the chance.
              Andy

hi Jerry
whats the ingredients and method for ashoka marinated chicken? I will give it a go.
Thanks Andy

If you make less you must add more water by proportion so if you make half use 3 pints or so as onions seem to make there own water when cooking,
      Andy

Its for about a pound or so and i eat in pitta's, salads and in curry's etc.
   Andy