Check out argos. I got some digital scales that measure to 1g for about 10 or 15 quid. Not a bad investment when you think of the cost of take aways these days!

KP(V)

It really comes down to personal choice. If you want the colour of the restaurant then you really have to use food colouring (the powder variety) and that's about it.

As for the natural ones, if you experiment with them in isolation and maybe in a mixture you just might find a balance that suits your taste and eyes

As for adding flavours, well tandoori and tikka are already highly spiced and again I can only suggest that you experiment to your own taste.

KP(V)

GIve them time YF - Rome wan't built is a day (although I have my own theory on that!).

I am sure we are getting ever closer to something that will help us achieve a much better standard of home cooking. When I get this cracked it will be a relief as I can then rest and go back to buying take aways instead!

KP(V)

Haldi,

How about trying some natural cououring like beetroot powder, tomato powder or paprika?

KP(V)

Hmmm....That's not difficult!

Been tyring the press and scrape method this week, but all that happens is the stuff just squishes out from under the spoon!!! - Any hints or tips on this???

KP(V)

Funnily enough I did try a modified KD base with more oil and a little of the spicing (don't want to over do it so I have more choice over the final dishes falvour).
I also went for the KD method with no tomatoes in the first sauce (the boiled onion paste) and instead cooked it seperately and added the two together.

So far it's been a nice manageable base. Still haven't got to where I'd like to be with this style of cooking but each year I make some progress in the right direction.

KP(V)

....and Andy said that it would be in his next posting. I hope he is posting today as I am cooking a curry tonight for 3.

KP(V)

Look in the freezers in Indian shops. They come in boxes and inside is a plastic bag with a lot of ice and a few prawns.
They come in different sizes and if you want the largest look for U5 on the box. This means 'under 5 prawns to the pound'. The next smallest is 6/8.
Buy them headless if you can, it will save a little time in preparation.
Always devein them unless you like to get ill
Around here a box is 14quid. For that you get between 9 and 12 prawns.
Make sure they are from india or bangladesh, not asian ones as they are a different variety.

I hope this helps

I hope to post my Tandoori King Prawn sizzler recipe soon. It's as good as what you get in the restaurants and costs a lot less.


KP(V)

I used to eat the leftovers for breakfast as the local take away was really yummy. Then a new girlfriend appeared on the scene and one monring after my shower I found her in bed eating _MY_ left over bombay potato - well that was it, she had to go!!

KP(V)

Yeah, What about this video then CP - Any progress on that? 

Andy2295, Any chance you could post some photos at various stages to show the correct way it should look? - How about videos at the crucial stages to show colour, consistancy and method?

I know this might be pushing it a bit, but I always say that if you are going to do something then do it to the max (ie Air conditioning and not poxy natural ventilation!!!)  ;D ;D ;D ;D

BTW - Enjoying your posts so far, will try when the full monty is up and ready!

KP(V)