Quote from: DalPuri on March 22, 2013, 03:57 PM

Quote from: uclown2002 on March 22, 2013, 03:24 PM
Thanks again but the cupboard is i have no chick peas.  I'll bear in mind for the future though as still get quites a lot to use up.

I was rather hoping for some advice on enhancing the published recipe on my supplied link, as I'm keen to revisit it.  I suggested tsp each of g/g, mix powder, and mr naga as I didn't want to overpower the dish, given that I'll be using madras paste and tikka masala paste.

Any thoughts on my suggestion, or an amendment?

Sorry, aside from the recipe i gave i can only suggest to carry on experimenting along the same path as you are.
The only paste i ever found useful was the mild madras.
Even now that i have all the BIR Pataks pastes for marinades, i'm really starting to go off them.
I've been thinking about this for weeks now and believe my best ever tikkas and tandoori were achieved with a combination of Kris Dhillon and Madhur Jaffrey recipes using individual spices and yogurt.

Not much help i know.

I appreciate it regardless so ty

Thanks again but the cupboard is i have no chick peas.  I'll bear in mind for the future though as still get quites a lot to use up.

I was rather hoping for some advice on enhancing the published recipe on my supplied link, as I'm keen to revisit it.  I suggested tsp each of g/g, mix powder, and mr naga as I didn't want to overpower the dish, given that I'll be using madras paste and tikka masala paste.

Any thoughts on my suggestion, or an amendment?

Quote from: DalPuri on March 22, 2013, 10:30 AM
In between my two "gravy periods" in my curry cooking, i went through a few Pataks pastes.
I found the Biriyani paste to be the best and added after the "trinity" (onion/garlic/ginger) would make a really good and simple Bombay Aloo using boiled potatoes.

Van Frank. 

Thanks but I'm not looking to add to my collection of pastes, merely want to use up those listed above.

Quote from: solarsplace on March 22, 2013, 10:26 AM
Hi

Spring is (supposed to be) in the air!

How about making it into some marinade with little yoghurt and lemon juice etc. - marinade some chicken pieces and fire up the BBQ?

Cheers

BBQ ffs

http://www.bbc.co.uk/weather/2655591?day=0

That is where I live 

http://www.pataks.co.uk/recipes/chicken-chilli-masala.aspx

I used to make this before I joined the forum and I knew no better!!  To my untrained palette it was perfectly edible still expect to be so, although not as tasty as my efforts.

However, every time I open my fridge I see the hallf empty jars of Madras paste and tikka masala paste, so I'm determined to finish them off my making this dish a few more times.

If you were compelled to do likewise, what would you add to improve the dish?

I thought maybe tsp garlic/ginger, tsp mix powder and tsp of Mr Naga would enhance it.

Appreciate your thoughts.

Tried the heston method but it didn't work too well.  His boiling method states that they are cooked until nearly falling apart.  I did use vinegar like you suggested though. Consequently they seemed to be overcooked after the frying stages.  They tasted oily as well but perhaps I didn't let them dry on kitchen towel long enough.

I'll try your method next time.

Anyone else tried this?

If so, what is the verdict?

Time consuming if not a reasonable improvement.

Such a disappointing and unnecessary thread.

No class!

I normally double fry my chips, putting them in the fridge between fries for a minimum of 30 mins.  I heard they are good for 1 or 2 days in the fridge before the second fry.

If I followed, how should I store the chips in the fridge?  Sealed container?  Covered in a liquid?

Can't find any answers by googling.

If we accept the notion that simple is best when it comes to a base sauce and corresponding mix powder; what combination posted on the forum meets this criteria and generally gets favourable reviews?