Finely slice half red and white cabbage and place a bowl
Add one table spoon mint sauce
2 table spoon vegetable oil
one tsp salt or add more to suit
2 table spoons white vinegar...   Mix everything together

Next use a large pyrex dish and layer your cabbage followed by one whole cucumber finely diced and about 5 diced tomatoes on top to finish
You can also use some lettuce but turns black pretty quick...Hope that helps...Boaby..

Back up and running again guys..I'll get back to everyone asap....Thanks Phill I done what you said and signed in again....I haven't been on here for many years and have never logged out I think that might have been the problem ..Been awol due to cancer for many years but back to full health so feeling a lot better   Thanks guys..Boaby

Can anyone enlighten me here guys...When I try to reply to my own posts I keep getting this Data base error so don't think i'm being ignorant if I don't reply back..I've tried but eventually gave up...Alex

Thanks George  This is the linkhttps://www.amazon.com/Eastman-Outdoors-Portable-Adjustable-Removable/dp/B003GISCDK...

.I ordered it from Amazon USA ...They ship to the UK..  There is a similar UK version with a smaller BTU ..It looks the exact same ..I had read so many good reviews on the USA version I had to have one....It comes with a USA high pressure propane regulator and does not fit UK propane calor bottles so i had to change to the high pressure UK regulator..Takes minutes to change over...It has to be high pressure for it to work properly....It's  powerful and takes a bit getting use too...Took me a while to master it but i think I'm just about there....Ive cooked loads of Chinese..The results are the exact same a takeaway, same when I cook Indian.....The heat can be controlled from high to low until your up to speed. Bellow is a video trying it out for the first time ...Alex

https://www.youtube.com/watch?v=BxDcKNQsp2g

This also link to me cooking Chinese. ....https://curry-recipes.co.uk/curry/index.php?topic=14734.0
I didn't want to post it on this page because it is not Indian....

I can see the potential..Should have her own show or even a guest on Saturday morning Kitchen

On my to do list......Great combination of spices without going overboard and all in the right places... I know before I even try this it will make a cracking curry...Thanks for posting..............  Boaby AKA Alex

The portion size was two people..There were long periods when I cooked on high heat to reduce...The video is only 5 minutes long after editing but actually took roughly 30 minutes ..The chicken was on the bone so I needed that length of time to extract the marrow from the bones giving it more flavour...I'm not sure if they serve this dish in a takeaway because of the length of time it takes   ....My intentions was not to post a recipe but merely to show of my new toy.....There's not enough detail on cooking times etc to post it as such....All I can say is because of the high heat etc it tasted a 100 times better than a conventional hob and as you said no mess....Thanks Phill..Boaby...

hHi guys sorry haven't been on for a while...Bought this a few months back.......The video itself is not a video tutorial on how to make a curry so it's pretty vague...There are captions just to let people know the list of ingredients...It's merely for demonstration purposes only.....I'm not sure if I should be posting this topic in this section...I apologise for any typing errors in the  video ... Enjoy... Boaby

https://www.youtube.com/watch?v=QGQj1aFhRoI

There is one thing missing when we cook currys at home is the high burners they use in takeaways.....Food is basically flamed grilled also the reason why we cant get Chinese food to taste the same ,For years I've came across posts like this with people saying it never tastes the same as my takeaway ..Chefs who frequent this site will tell you can get the same flavour without high heat but then again they are selling a product...Some people are using outdoor burners which will do the job.. ....While extremely high heat is necessary it's a lot more difficult than simply raising the flame temperature.....The pan and oil has to be at the correct temperature for the pan to ignite...There are loads of videos on here that will demonstrate this ....The amount of oil added is important: too much and the food will be fried,  The reason a flame ignites is due to the water on the ingredients causing fine oil droplets that mix with the oxygen in the air coming into contact with the flames The flame is necessary to create that singed, smoky taste that we are all accustomed to when buying from a takeaway......Boaby....

Quote from: Secret Santa on June 24, 2017, 08:47 PM
Nickywelsh I think they're just using the traditional dhungar method whereby you do indeed drop a hot coal into oil and let the resultant smoke cloud infuse into the  (covered)  dish. It's used to good effect in dhansak dishes usually.

The oil istelf isn't used directly, at least not in the traditional method, but it can be infused with garlic, cardamom, cloves etc. before adding the coal somewhat like you describe. It's certainly worth a try if you haven't done it before.