Hi all, i have tried various tikka recipies from cro & anywhere else i could find them, using a hot oven with the tikka suspended, & also the method of finishing them in a pan. Layne's tikka photos for me looked pretty much spot on, but mine, although flavour-wise are fine, have that grainy texture, maybe from the yoghurt? i have tried removing excess marinade before cooking, but still the grainy texture is there...can anyone help me with this?
thanks in advance
elw

thanks for all those replies..think you may have this spot on chewy, the places I know of serving masaledar are punjabi, I had no idea of the difference until now. My favourite bir, apparently one of Scotlands originals, is actually Pakistani & spice blends etc are punjabi. I'm not sure if they advertise masaledar on their menu but it is definitely added to certain dishes. As for background tastes, I find the that taste will be evident in the smell as you walk through the door, particularly in restaurant chains, eg Ashoka to name but a few, which has a predominately garlic/ginger flavour, which I like but can be overwhelming. I found a masaledar here
http://punjabirecipes.net/dinner.php?recipe_id=27 which looks super sour.If I can see after tasting, Ill report back on this if of any interest to anybody

regards
ELW

Ps whats in a jal mix?

thanks for the help guys, I was trying to find out what makes it a sauce in its own right or what gives it its sweet/sour tangy flavour. Masaledar as a dish on its own is a bit too tangy for me, but added to say jaipuri, i find takes the edge off it & gives it a fairly unique flavour that id like to try and re create..can anyone tell me how common mango powder is in bir recipes?
regards
ELW

Hi all, can anyone help me out with any masaledar sauce recipe ideas, which are popular in Glasgow....kind of sweet, and can appear in red curries such as Jaipuri?
Thanks
ELW

Hi everyone...this site is a mine of information...great seein curries tested to death!...masaledar sauce ideas anyone?

ELW