Hi ,Curry monster
Did you used the cornflour when you made it.?
Was it very hot or just right. ? Did you add any fresh chilli's ?
Was it soggy ? or crisp ?
One chef told me  add bicarbonate of soda to make it crisp .
The commercial  bahaji is always very oily.
Thanks
ghanna

Hi , yellowfingers
Thank you
Do you think the acid is the most important factor in tenderizing the meat. ?
Can we use Lemon juice instead . ?
Do you think the mango give its flavor as well to the marinade or it is not an important factor ?
What is the Indian name for the green mango ? .
Thanks
ghanna

Hi , Pete
I like your pappadom mountain.
They look  wider than the variety that i  buy from the shops
Their colour as well is a little bit browner.
Do you make them yourself.?
Do you like the plain pappadoum or the spicy variety.
I like the black pepper variety.
Thanks
ghanna

Hi, Pete
Thanks  for the tarka dal recipe.
ghanna

Hi , Blondie  and George
Thank you .
I understand what you mean .
Thanks
ghanna

Hi, All
Any one know the difference between normal mango and the green mango?
can we use normal mango instead of the green mango ?
Any information please .
Thanks
ghanna

Hi, ALL
Please see my other  thread   ( i spoke to my restaurant owner ).
I typed the recipe  For ( chicken tikka masala  )  spice blend and marinade there.
It is from a top chef and i took his permission to type it her in this site.
Thanks
ghanna

Hi, All
This recipe is from a top chef , i asked him for his permission to put it in this site and he agreed.
In this Recipe he uses? Kachri? fruit

Marinade for? CHICKEN? TIKKA
10 fl oz yogurt
1 oz kachri fruit or 1 teaspoon dry powder
4 cloves of garlic
1 inc of ginger
3 fresh green chillies
Few sprigs of fresh coriander
3 table spoons of oil
0.25 tea spoon yellow coloring
0.25 tea spoon red food coloring
1 table spoon? spice mixture ( please see below )
2 teasoon salt


Put every thing in a food processor and process.
Add the chicken pieces and mix well( this is what he told me? Wear gloves or other wise your hand will be red for a few days , this is what they do in the kitchen )
But in the fridge over night.
cook in the tandoor? ( this is what he said? )


SPICE? MIXTURE

50g coriander
50g cumin
50g black pepper corns
50g salt
25g dry ginger
25g dry garlic
25g dry onion? ? ........yes dry onion powder
25g hot chili powder
25g paprika
25g dry mango powder
25g dry mint
25g dry fenugreek leaves
5g green cardmom powder
5g cinnamon
5g astofedia
2.5g cloves
2.5g mace
2.5g black cumin seeds ( they called Royal cumin seeds ) please don't confuse it with kelonji.

Grind all the above until fine
keep in a tight jar in the fridge .


Thanks
I hope i helped
ghanna

This is what he said? if you cannot find the kachri fruit or the powder? replace it with papaya or green mango ,? ? ?...........BUT? THE? TASTE WILL NOT BE THE SAME? ......

Hi ,MARK J
When you add turmeric to any kind of lentils or dals, they cook quicker.
This is the advice of one of the chefs.
There are two methods of pre-cooking onions  :
1- Frying them with some turmeric until they are only wilted
2- Boiling them with some turmeric  for a short time.
Please tell me which method did you used ?
Thank you in advance .
ghanna

Hi, Curryqueen
Thanks
ghanna