http://www.youtube.com/watch?v=ttoYJ9YMt6c

Well said Rich.......

And thanks for sharing again Chris. It is really muchly appreciated by MOST of us.

He definitely "crimps" the bottom end of the dough before putting into the tandoor

George, you are a bufoon

I'm 100% sure that it will Chris...looks excellent. Will get onto it ASAP.

Quote from: h4ppy-chris on August 24, 2013, 04:36 PM

Quote from: Aussie Mick on August 24, 2013, 04:33 PM
Just take your time and get it right Chris.

There was a lot of silly mistakes in Julians first book, probably through eagernous to get it out.

Take yer time.....but hurry up

LOL, thanks Mick. did you try the kebab Video recipe i put up?

No i didn't Chris.

I am more than happy with our seekh kebabs that our tandoori chef makes, and.....well, it's not my department, i already have too much to do.

I will deffo have a go at your kashmiri masala though. Looks really good

Just take your time and get it right Chris.

There was a lot of silly mistakes in Julians first book, probably through eagernous to get it out.

Take yer time.....but hurry up

Raj taught me this, I have had this twice a week since he taught me, so time to share....it's really good, but not BIR.

- 1-2 tbsp ghee
- 2 dried chopped kashmiri chillies
- 1 tsp crushed coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp Ajowan seeds
- some sliced garic (couple of cloves)
- 1 large finely diced onion
- 2 largish finely diced tomatoes
- 1 tsp each mixed powder, curry powder, tandoori masala, turmeric, coriander powder, salt, chilli powder (to your taste)
- Precooked meat/veg/paneer
- A few sliced chillies
- Chopped coriander stalks
- Pre-cooked onions and peppers
- Pinch garam masala
- Water or base

-In a wok, melt the ghee and add the seeds and chopped dried chillies
- Add the onion/garlic and cook well constantly stirring (should be well cooked but not burnt)
- Add tomatoes and cook right down
- Add powders and cook (add a little water if necessary)
- Add pre-cooked meat or veg or paneer/prawns/fish...whatever
- Add some chopped coriander stalks, sliced chillies, and some pre-cooked onions and peppers
- Traditionally now would be the time to add some meat stock, but we add a litlle curry base and heat through instead, coz we don't keep any stock.
- Add a pinch of garam masala and a tsp or so of your favourite pickle/naga pickle etc.
- Garnish with plenty of chopped coriander

I hope some of you try this, it really is very tasty. The individual flavours seem to jump out at you. Be good to get peoples opinions.

What a nightmare Stephen? I don't think I, or my missus would have taken it quiote as well as you seem to have.

On the other subject, we had a domestic pressure cooker that blew the rubber seal out the side of the pan. The noise and mess was unbelievable. Lucky it was at the shop and NOT at home.

Domestic pressure cookers are definitely not made to be used on a commercial stove on full whack!!

Quote from: michael.t on August 14, 2013, 05:34 PM
Chewy I think you would have more imagination than me and get a bit more use out of it 
Cheers MT

Same here Michael.

I originally bought my machine for home use, but when we got the shop, it was moved up there.

Now it's life is spent making Peshawari mix, grinding garam masala, chopping garlic and ginger etc.

I do make the occasional pumpkin soup or minestrone for a change from curry, but it is capable of so much more. The steamer attachment is still in it's original packaging...lol...

I have also made small base gravies with subtle changes to make comparisons, but i am back now to the original one.