Thanks i will have a go.just thought of something i think might work i went to a refractors which make the backs for open fire's etc,if you buy 2 you can but them back to back at a cost of ?45 the 2.dont know if the backs powder or if they could be toxic dont think they would and i no the heat wouldnt be a problem.Its another idia to try.
Looks like doing some building soon ;D
           andy

Is it possible to make a tandoori oven?
my idea is to buy a clay pot or just the clay then make a tandoori oven as part of a large BBQ outside.
Q1,can you buy just the pot,
Q2,can you buy the clay to mold your own pot.
Q3,have you or anyone on the site made one and how good Do's it work.
thanks Andy

hi kirst,
  Hope this helps you.
  the filling for veg samosa
  1, boiled potato cooled and slices into small cubes
  1,tablespoon veg oil
  1,table spoon base sauce
  1, teaspoon garamasala
  1/2  """"""" cumin
  1/2  """"""" salt
  1/2 green pepper
  1/4 red pepper
  1, tablespoon peas cooked
  1/2 small onion diced small
  1 & 1/2, tablespoon coriander chopped small
  1/2 teaspoon chilli powder
  1,teaspoon good curry powder
I'm trying to remember this from the top of my head so i hope i haven't forgot anything.
  method
  heat the oil in the pan
  add the onions and pepper cook until translucent
  add the base sauce and potato's, peas,coriander
  then add the remaining thing's
  cook slowly stirring and tasting
  set aside to cool
  this should now be ready to use.
  all the best,
              Andy
 
 
 

thanks mike,
will share some of what i know.but the main thing i have noticed is that you cook the base sauce for about 1 hour boiling,we cook very slowly for 5-6 hours and use chicken stock in the base sauce.what we used to do was fillet the chicken and then boil the carcuses when cooled we would strain then freeze then when we made the base sauce we got it out and put it in the stock pot.no need to use any oil as you get it from the stock, you would pick the boiled carcas to get the bits of cooked chicken to make soup there is no waste.
all the best,
         andy

Hi everyone,great site.
There are some great idias to try on here.
I spent 1 year working in an indian resturant in greece of all places.
became the starters chef (tandoori) but also learnt how to make most of the main course dishes,and have spent 5-6 years trying to get the perfect curry.And have learnt that there is no such thing,every time you make a curry you are looking for somethink to excite the taste buds more and more.and this is why when you work in the resturant you use a large spoon to add the spices its so you dont use the same amount  everytime its allways that little different, its the same meal but its got a slight twist to it.its great trying to find that perfect meal,
all the best,andy