Having a go at this one tonight I'll be using blades chicken tikka (as always lol)

I'll post up results later

Hi Jerry

I've spotted a couple of posts in which you say you can't find La Chinata......thought this might help you out

This is what it looks like:



I get mine from the speciality section in Sainsburys, it's around ?1.50 a tin.

Be careful with it too, a little goes a long way!

hehe you've got till I've finished this smoke and dragged the kids in, UB Think you can make it?

We're in Yorkshire so you'll need your passport and identity papers too lol

Hi UB

Today I are be mostly making kebabs

Blades Chicken tikka, crispy lettuce, onion, tomato, chilli and tamarind sauce, garlic & onion dip and lovely homemade naans....Washed down with an ice cold glass of Staropramen or Budvar, home made mango and pineapple smoothies for the bratz

We've had a curry 3 times this week already

QuoteIf your tikka marinade is a bit oily or excessive, it drips a lot and burns
Mind you, that does smell very, very nice.

<Drooooooollllssssss> I can smell it right now Haldi

Now you've really made me want a tandoor, if only for the joy of the "affair"

BTW aren't smoked snails supposed to be an aphrodisiac?

George has posted about building a tandoor, I must admit to feeling a pang of jealousy, my husband's a builder by trade but I just can't convince him that we need a tandoor as he's happy with the nans and tikkas I make now although I'm working on it ;D

Thanks Jerry

I would say that at part c, if you are worried about burning the ingredients, add a little raw finely chopped onion to the mixture as it lowers the heat in the pan a little more and gives you a little more time (and it's easier as when the onion is soft, it's more or less time to throw in your spices. It's an easier version of parker21's method but it's a good stepping stone for the less confident as it gives you a little breathing time.

As Jerry says, remember to have your ingredients prepped, you don't get a great deal of time for running about the kitchen lol

Also keep having a sniff when you're cooking but be careful as it's heady stuff great for clearing your sinuses though ;D

oops! one more thing, I wouldn't recommend substituting the tomato paste for chopped tinned or fresh tomatoes, it just doesn't have the same effect....in my opinion anyways

Would it comes as a surprise if I were to mention I don't have much "normal" conversation in me? Like my husband says, better a wandering mind than wandering hands....or is that the other way round....I forget :-X

to be fair I don't think SnS was online when the posts were removed, unless I'm wrong, that is.

AWT, Fern Britton's husband (can't remember his name) and Ainsley would be my top three most unbearable chefs. Ainsley might have calmed down a bit but never enough to make up for his past sins

Apologies for going off-topic too

Quote from: Secret Santa on March 28, 2008, 06:42 PM
Damn it woman! You took my joke, turned it arse about face, and mad me the butt of the joke! 

Well bugger me! I'd never have scraped that particular bottom if you hadn't made it look so tempting, Santa

Who else would make up that top three? I'd take Rusty Lee over Anthony Worrall Thompson any day of the week I just can't abide that man!

Hi Haldi

I made up a batch of CA'a naans last week, but I'd run out of normal SR flour so I mixed it half and half with Mcdougals supreme sponge flour, they had a lighter, fluffier texture than normal, it might be worth a try although I wouldn't necessarily advocate replacing all the SR flour with the supreme sponge flour as they might turn out to be a bit too light and fluffy.

BTW thanks for the recipes, UB.....I've added some to my to-do list.