So, I realized that by accident I bought methi powder twice. One 100g bag and one 400g bag (ouch!) and not only I have never used it (though seen it in a few recipes) I have also no greater use for this much quantity. Any ideas on how to re-appropriate the extra methi powder?

Cooking is the fun part these days (to me, anyway!) I like the idea of trying to find "that taste" which Julian failed to describe and share in his book. I like the creativity, the steep learning curve, the mistakes, the post-cooking/post-meal analysis of events and planning of what's to do in my next attempt. I guess the whole lifecycle of cooking a curry is what drives me to keep on keeping on!

Phil, I would be happy to extend the offer to ship you a few packages, though I'm in Ireland and I'm sure you would be able to find these locally within better time frames and keeping the overall price down.

Quote from: DalPuri on January 30, 2013, 03:05 PM
Had a similar idea myself gagomes. 

https://curry-recipes.co.uk/curry/index.php/topic,8678.msg77317.html#msg77317

and with a dustbin here:
https://curry-recipes.co.uk/curry/index.php/topic,8915.msg79858.html#msg79858

Wow, that is some pretty interesting work, Frank! Having not read the whole thread, I am wondering if these are your tandoor projects? I'm considering (well, since a few hours ago) to try and find someone to custom-make me a terracota pot to my wants and needs. See, I have a few things in mind:

1- Fixed garden tandoor
2- front gate (for handling in and out pizza and bread), lateral mini-gate for venting and top gate (for hanging skewers full of meat and slapping naans on).

I also want to make it cost effective and essentially safe to use. I need to start investigating all my options

George and everyone interested:

the argos pressure cooker for 14+? is the one I got. It's 7L, but speculatively seems to only operate at 7PSI by default, which is very low judging from this thread and my recent attempts at cooking the 3litre C2G base. I also should assert that in 1h10minutes, at a lower flame, the pressure cooker never hissed. Only when I raised the flame a little did it start hissing, but as I was afraid to burn things, I decided to lower it immediately.

Quote from: solarsplace on January 30, 2013, 12:51 PM
The only possible drawback that I can initially think of is the diameter of the top section.

The site suggests a diameter of around 41 cm for the larger part. This in turn suggests that the top section will be possible too small to cook naans with - possibly constraining your project just to skewer based cooking.

This may not be a show stopper for you - but worth consideration?

Thanks Solarspace. I actually only just realized that after posting. Indeed, it's a big show stopper as naans are quite high on my wants list.

I've come across this terracotta. I was wondering if I could use something like this to build a tandoor? My idea would be to put this teracotta within a physical structure with a few bricks and sand covering all around for insulation.


http://www.gardencentre.ie/product/Outdoor-Living/Outdoor-Living-Outdoor-Heating/BH111254P

Quote from: Phil [Chaa006] on January 30, 2013, 01:25 AM
According to the manual, it comes with a +7psi weight but the maximum safe working pressure is +14 psi.  I take this as meaning that there is an intrinsic 100% safety margin.  The boiling point of water at sea level is 100^oC; at sea-level + 7psi is circa 112^oC; at sea level + 15 psi is circa 120^oC. 

Quote from: http://www.foodarts.com/tools/kitchen-features/15566/pressurepacked-prepAs a general rule of thumb, for every 10

Not trying to hijack this thread, but thought I'd run a question seeing as OP seems pretty much in the right direction.

I got myself a prestige pressure cooker, the model whose manual was linked by Phil early in this thread. Looking around the manual, I can't find any labels indicating how to "regulate the pressure", it points to where the regulator is, but there is no labels whatsoever. Regarding PSI, the manual also states it works as 7 lbs but can go up to a maximum of 14 lbs. What is the PSI exactly and how does it affect the cooking and what is the recommended?

Quote from: JerryM on January 29, 2013, 04:43 PM
gargomes,

many thanks for link which i must have missed. i've had curry in restaurant once having a taste that i'd not come across before (Achmal identified as Shatkora). had it on my mind to try the dish out for some time - i intend to use the jar stuff and see how it goes basing around same recipe.

best wishes

Cool!  What jar stuff?

I got myself a package of frozen shatkora,  IBCO branded (IIRC, the same as Rob) but that is because the asian shops don't carry fresh as they say it it aways goes off because rarely anyone buys it :-)

Quote from: Phil [Chaa006] on January 28, 2013, 11:25 AM
I'm perfectly happy to post you a copy if you can reimburse me by Paypal.
** Phil.

Thanks Phil, I appreciate your offer. One a second thought, I feel a little hesitating though. from a quick look around, the book seems quite expensive for its content and there isn't any stunning say on the book. I wonder what people's opinions are though? is it worth it?