My eldest son cooks Doner Kebab in the slow cooker and often brings one to a family BBQ with all the trimmings.
The finishing process in a sandwich press is reminiscent of the shawarma, these seem to be growing in popularity at present.

They prove a hit when he brings them round. Now I am going to try and best him with the cook in a tin version.

This website claims o have the recipe for home made Sriracha.

I suppose you could make it with your favourite chillies.

https://therecipecritic.com/sriracha-sauce/

Quote from: pap rika on August 13, 2023, 10:25 PM
Now if I ask for lemon juice on top I'm greeted with looks of bewilderment, anyone else ever recall their kebabs served with lemon juice or was it regional to earls court.

Regards pap rika

I likely discovered Doner Kebabs about 40 years ago, staggering home along the Old Kent Road.
I only remember Lemon Juice which used to come from a big yellow squeezy bottle, and always asked for extra. I love citrus and a squeeze of lemon over most things was always an improvement.
T63

Quote from: Secret Santa on August 12, 2023, 10:40 PM
How about Nomato sauce? This is supposed to be ayurvedic but it does have carrot which you said is a no-no?

Thank you for that, from memory all the root vegetables are out, including the bag of turnips I cropped yesterday.
Never mind, peeled, chopped and roasted the dogs will enjoy them.
T63

 

Thanks for the feedback.

Quote from: livo on July 25, 2023, 03:54 AM
Bit rot on this thread.  The original post (including the recipe) is gone.  Good thing I've got Rik on "chat" to find out how he originally did it.

I was a bit miffed as well when I saw it was gone, the original poster made reference to John Kirkwood's site so I may give that a spin.

Well done Livo, it pleases me when something I post goes down well.
Your kebabs do look a lot better than mine.
I have split the rice and lentils in half and will add a whole portion of the meat, goat in my case, to that reduced quantity. I often find with Dhansak that half of the veg/lentil dish is left over.
As I haven't combined the meat and veg I haven't used the dry masala, how did it work for you?
Our whole concoction is now nestling in the freezer for when we have friends round for a curryfest, so it may be a few weeks before we find out whether it is a hit or not.

Hmm. I had a look at a Crohn's "avoid" list, and if you can get them, maybe do a squash base. If you can get them, butternut squash have a lovely flavour and go savoury as easily as sweet (I make Thanksgiving pumpkin pie with butternut squash_=)
[/quote]
Thanks Bham, we always have butternut or some other squash in the house as the dogs get it in their diet. I will investigate further.

Quote from: bhamcurry on August 09, 2023, 01:49 PM
I think carrots would provide a similar sweetness and colour, especially if they are roasted first before being pureed?

Thanks Bham.
Unfortunately carrots are also on the forbidden list. We did have a carrot base for a traditional curry here some time ago that was copied over from the old U.K.food&drink.Indian newsgroup.