hi omg never put a piccy on b4 so could someone resize it for me?
regards
gary

hi guys with my black steel pan rajver boss got me i have never had the problem or fear of burning. i now don't wash it just simply rinse with water then use a paper towel to dry it and when i am drying the rice out in the grill of the oven i leave the pan in to aid with the preheating normally about 100 degrees C but you have to be carefull when you get it out to use as the handle retains heat very well as does the pan. but i have a frying pan which i suspect is ali which picked up at boofair for 50p and that works very well and is more of 1 portion pan,
have just taken a piccy of the four pans i use the nearset on the right is the rajver pan as is the 1 behind it both black steel , back left is a smaller pan 8" an black steel but the handle needs straightening as i find it to high and gets in the way when stirring, the near left pan is the 1 i think is ali. and is easy to clean and does not rust.

regards
gary

hi bb he probabaly used the rajver madras sauce with or without the lemon juice  or the BE madras which has fine slithers of green pepper to start with.
regards
gary

hi guys sorry to burst your bubble but it is a link to site no2 (rcr) so you are probably better off here imho
regards
gary

hi dd if you check out my rajver madras sauce post you will see the method they use and i use  all the time as it follows a specific regular and easy to follow routine, using reclaimed oil is also a key i believe. the garlic does not burn even when the oil is hot the temperature does not get as high as with new oil.
i cooked a chicken vindaloo 3 nights ago and made too much sauce so saved it and heated it up last night and dipped with doritos "the taste of rajver!" soon  as i tasted it i ditched the doritos and grab a spoon and you know when you smell and taste breathing thing that we can all do to savour to each spoon was fantastic but gone all too soon i afraid!
this method is used and was used when i cooked my phall sauce and the vindaloo demo( as cooked by their chef
regards
gary

hi guys
when i had my vindaloo demo at rajver he added the garlic till it floated (sizzled) chilli,mixed spices , dippped the spoon in the salt so it just covered the area that had been touch by the oil so a chefs pinch ie four fingers grouped together, then the tom puree. hope this confuses the hell out of you all ;D
regards
gary

ps that was for 1 portion so probabaly 200-250ml of finished sauce

hi kid
what did you have when you visited the viceroy?
regards
gary

hi indianbbq
try sending a personal message to admin and he will do the necessary
regards
gary

hi vicky try frying the garlic in butter ghee or even butter then add the base sauce and then add the chicken tikka pieces and warm through, garnish with coriander and serve
regards
gary

hi josh they are the same ingredient just 2 different names

regards
gary