Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: coogan on February 23, 2011, 03:00 PM
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Hello all. Just found your site. Looking forward to finding and trying out new recipes. I have been slowly perfecting my Indian cooking skills for about twenty years. Just about there now finally with the help of very stained copies of Madhur Jaffreys book and Kris Dhillons The Curry Secret book - both first editions. I also have had a Nipoori Tandoor oven for about the last five years which I have found essential for my tandoori's, tikka's and shasliks and great for dry roasting spiced vegetables. I have just spent the last two days cooking up three large batches - twelve portions each of tandoori chicken mughlai, chicken tikka dhansak and sag chana's all for the freezer. That's my curry fix dealt with for the next few months unfortunately the neighbours are all drooling! By the way If any ones interested you can see a Nipoori tandoori oven in action on you tube with the inventor cooking in a restaurant. Bon curry!
My Brilliant Idea - Tandoori Oven (http://www.youtube.com/watch?v=N6tcEeowxuM#)
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Hi Coogan, and a very warm welcome to cr0.
Perhaps you would like to share your tandoori and tikka marinade recipes with the rest of the forum?
Pictures are good too ;D
All the very best,
Ray :)
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Hi Coogan, and welcome to cr0
regards
paul
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Hi
Welcome to the forum, please could you post any hints and tips you have on batch cooking curry.
Regards
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welcome coogan to cro, you will pick up some good rercipes on here mate.
i watched the vid, interesting indeed. how much are they btw.
regards
alan ;D
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It looks like they are about ?150. The description shows them as being cast iron based, is this right?
http://www.socal.co.uk/Barbecues/Nipoori_Tandoori/Nipoori_Tandoor_Oven/523/18342 (http://www.socal.co.uk/Barbecues/Nipoori_Tandoori/Nipoori_Tandoor_Oven/523/18342)
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Hi People
If u hunt the antiques or car boot markets you can find the old half sized milk kegs used years ago in farms to collect & distribute milk
They are made from heavy aluminium and taper pretty much into the same funnel shape as this tandoor
Just cut the bottom off with an angle grinder and hey presto.
Price? Around 25 quid! ;)
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Hi Coogan, and a very warm welcome to cr0.
Perhaps you would like to share your tandoori and tikka marinade recipes with the rest of the forum?
Pictures are good too ;D
All the very best,
Ray :)
Hello Ray,
Blimey, this seems a busy forum. Think I'm going to enjoy myself here.
Anyway here's my Tandoori and Tikka marinades.
I always use about 2.5 kilo breast of chicken for either recipe to provide enough cooked meat for twelve healthy portions.
I use the same first fusion technique also for both marinades :-
Cut the chicken into 1.5 inch pieces and put into a large bowl. Then add two tablespoons of salt and the juice from to large lemons. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare for the next stage.
Tandoori Marinade
500mls Yoghurt
2 inch ginger peeled and chopped
3 cloves garlic peeled and chopped
1 tsp black pepper
1 tbsp ground black cumin
1 tsp cayenne
2 tbsp Tandoori Masala (TRS Brand)
1 tbsp paprika
2 tbsp ready made mint sauce in vinegar (any brand)
1 tsp beetroot powder
Tikka marinade
500mls Yoghurt
2 inch ginger peeled and chopped
3 cloves garlic peeled and chopped
1 tbsp ground normal cumin
1 tbsp ground coriander
1 tsp cayenne
2 tbsp garam masala (fresh home made)
2 tbsp tumeric
Then put either lot into a blender blitz until smooth mix with your prepared chicken pieces cover and leave to marinate for 24 hours.
I then rinse of the excess marinade mixture from chicken and pat dry with kitchen paper. Load the chicken pieces on to the skewers, brush with ghee and dust with garam or tandoori masala accordingly. Then place in the fired up Nipoori oven for 6 mins, sizzle of the chicken jewels and enjoy.
Bon Jovi
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Hi
Welcome to the forum, please could you post any hints and tips you have on batch cooking curry.
Regards
Hello and thanks.
I have just posted my tikka and tandoori marinade for twelve portions hopefully later I will post sauce quantities to go with them.
Bon jovi
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It looks like they are about ?150. The description shows them as being cast iron based, is this right?
http://www.socal.co.uk/Barbecues/Nipoori_Tandoori/Nipoori_Tandoor_Oven/523/18342 (http://www.socal.co.uk/Barbecues/Nipoori_Tandoori/Nipoori_Tandoor_Oven/523/18342)
Hi there,
I paid ?149.99 for mine about five years ago form the BBC good food show direct from the inventor chap himself. My one is made form cast alluminium not iron but the new one out looks exactly the same as mine. They haven't been available for years so they may have changed.
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welcome coogan to cro, you will pick up some good rercipes on here mate.
i watched the vid, interesting indeed. how much are they btw.
regards
alan ;D
Hi alan. They appear to be available for ?150.00 gone up a penny not bad.
bon jovi
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Hi People
If u hunt the antiques or car boot markets you can find the old half sized milk kegs used years ago in farms to collect & distribute milk
They are made from heavy aluminium and taper pretty much into the same funnel shape as this tandoor
Just cut the bottom off with an angle grinder and hey presto.
Price? Around 25 quid! ;)
Hi there,
You wished! Its all in the whole shape of the Nipoori oven when combined with the bottom barbecue unit. It produces a uniform temperature of 400?C plus inside which cooks food evenly at both top and bottom of the skewer. Very little heat actually appears to come out of the top as it is recirculated back down by the vortex that the shape creates. Strangely if you put a lid on top the temperature inside actually drops as the heat stops to circulate. This same process I doubt would happen with your suggestion unfortunately. But worth a try.
Bon jovi
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Hi Coogan, and welcome to cr0
regards
paul
Hello and thanks for the welcome looks a great site.
Bon jovi
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Hi Coogan,
Many thanks for your tikka and tandoori recipes.
So so they don't get lost in time, it probably would be better to post them here http://www.curry-recipes.co.uk/curry/index.php?board=74.0 (http://www.curry-recipes.co.uk/curry/index.php?board=74.0). Just click on the 'New Topic' option, give your thread a title such as 'Coogans Tandoori marinade' and post your recipe.
If you need a hand, give us a nudge,
All the very best,
Ray :)
Guns n Roses ;D
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Yes indeed, it would be great to read up on your recipes.
Bon Scott ;)
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Hi Coogan,
Many thanks for your tikka and tandoori recipes.
So so they don't get lost in time, it probably would be better to post them here http://www.curry-recipes.co.uk/curry/index.php?board=74.0 (http://www.curry-recipes.co.uk/curry/index.php?board=74.0).
Done it posted with all the rest. Fine selection to try from there!
Bon jovi
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Yes indeed, it would be great to read up on your recipes.
Bon Scott ;)
Hello, glad you are interested - I will be putting in my pennies worth.
Bon site
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Hi Coogan
Have you ever tried cooking Naan in this? I always assumed you needed a terracotta type surface to stick them to.
Thanks
Chris
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It looks like they are based out of Malasia now. I wonder if the inventor sold the patent or just moved production out there. If they are good and they cook Naans I'll probably get one.
I emailed the sales@ email address and asked if they wanted to come on here and discuss it with us.
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Hi Coogan
Have you ever tried cooking Naan in this? I always assumed you needed a terracotta type surface to stick them to.
Thanks
Chris
Hi chris,
I have been cooking with my Nipoori oven at least once a month, all year round, inside and out, for the last five years ? there's not a lot I don't now about it! Crunch question. Can you cook Naan in it? Yes, I have. But I do not think it was particularly designed for this purpose, your naan size is governed by the size of the top opening and its tricky to get your hand safely in and out with the dough especially considering the 400 C in there. I can manage it but there's not much hair left on my hand. Inside the oven there are two protruding screw ends that hold the handles on, I find that if I slap the dough on them it helps the sticking process ? not that I think they were put there with that purpose in mind. I have also found out that if you put a Tava or Karhai on top of the oven the heat inside the tandoor drops and the full blast heats your pan ideally for chapatis and parathas etc or I have found that you can cook sauces or side dishes in the same way up on top. All in all its the best bit of kit I have ever purchased by far.
Hasn't anyone else got one out there!
Any more questions about the oven? I will do my best to answer.
Bon oori
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It looks like they are based out of Malasia now. I wonder if the inventor sold the patent or just moved production out there. If they are good and they cook Naans I'll probably get one.
I emailed the sales@ email address and asked if they wanted to come on here and discuss it with us.
They are apparently available over here now again.
Bon jovi
javascript:void(0);
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The people who run the company emailed - hopefully they will be able to post on here too:
Hi Chris,
Thank you for sharing with us of your Curry Cooking forum. Have registered and awaiting confirmation via email. I've also linked the site to our Facebook - http://www.facebook.com/pages/Nipoori/111610442238930. (http://www.facebook.com/pages/Nipoori/111610442238930.)
Hope to contribute soon. Interested in advertising on the curry recipe on line. Please advice if you can.
Regards
Ganesan Krishnasamy
Managing Director
Ganstrad Corporation Sdn Bhd
www.nipoori.com (http://www.nipoori.com)
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This chap is very keen to chat on the forum and advertise on the site. He just emailed and apparently never got a confirmation. Is there a problem with the sign up facility?
Hi Chris,
It's been more then 3 days since I registered with the above site- www.cr0.co.uk (http://www.curry-recipes.co.uk)..
Have not received any login confirmation from the site moderator.
Cheers
Ganesan
www.nipoori.com (http://www.nipoori.com)
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This chap is very keen to chat on the forum and advertise on the site. He just emailed and apparently never got a confirmation. Is there a problem with the sign up facility?
No, just checked, and the confirmation e-mail arrived instantaneously. I suggest he re-register, making double-sure he enters his e-mail details correctly, and also checks his spam filter for missing messages from CR0.
** Phil.
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Hello all,
I received a email from Ganesan about this site and the interest in the Nipoori cooker/tandoori cooking generally and thought I would try and add something if i could to the discussion. I thought it best to do a introduction on the new to forum section so will introduce myself properly there but just as a brief intro..I have been working with Ganesan to re-introduce the Nipoori cooker to the UK and went out to Malyasia to meet him some years ago...great guy btw.
I bought my Nipoori back in 2001/02 more out of curiosity since I have a real interest in live fire cooking and have been brought up around tandoors pretty much my whole life. I come from a Sikh Panjabi catering family and growing up was always fascinated by the big burning drum of fire that I was told to stay away from. As I mentioned I will do the full introduction in the proper place and apologise if I should have done that first or if i have transgressed this sites forum etiquette in anyway.
I thought it may be helpful to reproduce a posting that I wrote on a BBQ site that focuses on the low and slow American smoking style of BBQ(I am a general live fire cooking nut!) because I was asked for a short overview of tandoori cooking, it isn't fully appreciated by most but the tandoori cooking form is a style in its own right with huge variety, unfortunately it gets cast as the starter but it has always been a plan of mine to one day open a exclusively tandoori restaurant showcasing this overlooked rich tradition of cooking.
I will come back to my restaurant experience in the intro...anyway here is the post I hope someone finds something in there useful and I would be very happy to answer any questions should i have the knowledge to do so. Thank you.
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Let me be the first to say I do not advocate one Q style over another that's like saying chicken's better than beef. Completely pointless. I love all Q and sometimes nothing but low and slow will hit the spot and sometimes I hanker for the singed smokiness of the tandoor and other time's it has to be the grill. What is great is applying the knowledge and techniques from one style of cooking to another, marinade injected Balinese spiced chicken, or pork shoulder with a mediterranean rub both cooked in the tandoor as example. Their is a uncommon tradition of flavouring the smoke in tandoori cooking, I have used wood pellets in combination with a very simple marinade to good effect. The point is that there are many possibilities.
The tandoor cook's in almost the opposite way to the smoker, the very high temperatures, around 400 C, blast the meat with intense radiant and convection heat this causes the marinade and juices to drop down onto the coals and send's up smoke which flavours whatever is on the skewer, the skewer itself is heating so the food is being cooked from the inside at the same time.I would say that the key to good Q is always preparation but this is even more so when it come's to food cooked in the tandoor, intense heat and quick cooking time's mean it has to be properly tenderised and marinated sometimes requiring a three-four stage process over a number of day's. Having said that if you get into brining for smoking it can be days of effort too, I suppose its a labour of love to want to produce a better result every time.
It could be said that the most important aspect of the prep for good tandoori is the tenderising process, its a sad fact that a lot of commercially available tandoori food doesn't have this done properly..I have seen pre-deep fried meat that is then cooked in the tandoor to save time. The fact is that it takes time, knowledge and effort and a lot of restaurants/take away's lack one, the other or in some cases, all three! Its also fair to say that a lot of them have gotten away with selling poor tandoori food for such a long time its just the accepted norm...anyhoo enough restaurant bashing..
Because the tenderising process is such an important aspect, the tandoor chef would have a number of options which can be used on their own or in combination depending on the meat or recipe. Basically there are two groups that work in this process, acids and enzymes. As example raw papaya gives us the enzyme papain which breaks down protein, you may find it easier to buy pineapple which has a similar enzyme called bromalein there are others. The other group is the acids. Most often seen used is yoghurt, its active ingredient being lactic acid (the yoghurt itself is prepared in at least three different forms to suit specific recipes) then there is the citric acid of lemon's and limes and the acetic acid of vinegar. As I mentioned it is not uncommon to employ a number of different tenderisers at different point's of the whole marinating process.
Either after or during the tenderising process you would introduce the other flavours like onion, ginger, garlic and chillies almost always in their raw pureed form. In combination with these we would find the spices, which are too numerous to list here. Many you would know but there are a few you may be unfamiliar with.
These spices are best bought whole and ground at home after heating and cooling in a coffee grinder. Another important ingredient in a lot of recipes are herb's like coriander, fenugreek and mint. Flours also play a part in some recipes as well, both for flavouring and texture these include wheat, chick pea and cornflour. For some recipes these are used to create a 'bark' like outer surface to the meat. Some other preparations call for things like dried flower petals, asafoetida(a dried tree sap),saffron,dried mango powder, seed's(whole,crushed,pasted and powdered) cheese and a variety of nuts used whole crushed and as a paste.
The oils and fat's used for basting and marinating are again numerous and used specifically in different recipes for flavour these include ghee(clarified butter), groundnut oil and mustard oil amongst others.
Another very important aspect of tandoori cooking is the finishing masala. These are ground spice blend's that are made to compliment the original marinading ingredients. These are sprinkled on top of the finished dish and there are dozens of different concoctions. This step is almost always omitted when you visit a restaurant in the UK.
If anyone has any specific questions, please ask and I will do my best to answer. If anyone is interested in the actual cooking process, I could give a overview on that.
Its great to see the interest in the tandoor as a cooker and its with this in mind that I feel I should declare a interest. In my first post I did allude to me pursuing a business interest involving grilling. I don't want to use this space to advertise or plug what I am considering and will try to word what I write very carefully. Should admin not be happy with any part please feel free to delete the entire post or edit as you see fit.
As I mentioned I have been around tandoors and tandoori cooking most of my life and have owned a number of traditional tandoors. The restaurant style units are simply not suitable for the domestic user. Weighing 150Kg plus they take a lot of energy to get going and require a good deal of TLC.
Recently I have noticed a smaller version of the traditional tandoor advertised on ebay and elsewhere these again are very unwieldy often weighing in excess of 80kg, they take up to two hours to come up to operating temperature retain that optimum temperature for only 40 minutes or so and the clay liner is very susceptible to damage. The heating and cooling process requires care to avoid cracking and storage in the winter month's requires care. Its important to note the clay add's nothing to the flavour, the unique tandoori taste is a result of the searing temperature and self basting smoke.
Although I had a couple of tandoors at the time (one small gas one bought in India and a small one of the ebay variety..i had a restaurant unit in my garden for many years but it was just overkill for anything other than a large party) I noticed a unit in around 2001 that was being advertised in the UK as a modern take on the tandoor.
It had been designed by a tandoori loving British engineer who wanted to re-create the tandoori dishes he loved at home. It weighed 15kg, came up to operating temperature in half an hour, was made of cast aluminium so had neither the heating, cooling, curing or storage issues. To boot it was fully portable breaking down into two pieces.
I bought it more out of curiosity and wasn't expecting too much. In short it did as good a job as any tandoor I have ever used, its only drawback was that you could not cook breads inside it easily.
So impressed were people that saw it that I ended up becoming something of an unofficial sales guy, selling to friends and friends of friends and ...you get the idea. Anyway in around 2004 they stopped production and I could never understand why? I did at various times make enquiries as to what had happened but always came to a dead end.Coming to the point...I recently managed to contact one of the patent holders and very long story short there may be a deal to restart production.
Our current situation is that if we were to give the nod now, we wouldn't see units delivered until around September..my thinking is that although the tandoor is a all year round cooker most people buying something like this would look to purchase in the summer. So at the moment I am leaning towards waiting until next year...I would really appreciate any opinions that you guys may have with regard to this..
Admin. I hope I haven't breached any rules. I intentionally left out brand names and other references and as you will have read from the post the situation is far from solid so advertising at this stage would be very premature. If you are not happy with this in anyway please delete or edit. I joined the forum because I was looking to order a new smoker, I just thought It was best for me to declare the potential interest now, it may never happen!
BTW AWG I haven't forgotten about pic's I will post some up soon.. I will post pics of my OTHER tandoor not the one that I may have a future business interest in.
Last edited by Khalsarule on 24 May 2010, 15:00, edited 1 time in total.
Khalsarule
Posts: 17
Joined: 16 May 2010, 09:58
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Welcome to the forum.
An interesting read indeed, i'd certainly be interested to learn of your favourite recipes.
:)
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Hi Khaisarule,
A good lesson on Tandoori methods. Great to hear from someone else - especially one with such a knowledge and love of tandoor cooking - who also owns a nipoori cooker and are willing to endorse its merits. I agree it is not a seasonable product I fire mine up outside, put the top half on, wait until it stops smoking then bring him in to the kitchen - no problem and I live in a small 600 year old thatched cottage. This boxing day we enjoyed Tandoori lobster tails followed by whole Tandoori quails all cooked inside whilst it snowed outside - what more could you want. Good luck with production, a great product that actually does what its supposed to do and at a fair price. I don't think you will have much trouble selling them I saw a ten year old second hand one sell on ebay in November for about 120 pound.
Bon Tandoor
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Hello to all you tandoori/curry brigade...
My name is Ganesan (one of the Founder/Director of Nipoori the Dual Purpose Tandoori Oven + BBQ Grill). I am glad to see that many of you are very keen to know about the Nipoori Cooker. Khalsarule - is our spokesperson/PR man/Sales.... you get the idea! Is well versed with the Nipoori, especially tandoori cooking and is able to answer anything about the subject matter.
If there is any specific questions that you require, I will do my best to reply them.
Ganesan
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Hi Ganesan and Khalsarule
Thanks, A great product that gives me the pleasure of tandoori cooking whenever and wherever I want.
What I would like to know is why after all the rave reviews and other positive publicity the cooker enjoyed did you stop its production after just a couple of years? By what I can see there have been people trying desperately to buy the thing ever since it disappeared.
I was wondering have you considered manufacturing a larger portable model. My Nipoori is certainly fine at home or on a picnic providing for small gatherings - 6 skewers worth every 6-7 mins. But I am thinking of a larger event or pub setting where much more people could be provided for also would not a larger unit facilitate the bulk production of naan bread. Perhaps you should also think towards an industrial version for the restaurant or take away environment as obviously the antiquated clay lined ovens in use today can be replaced by more practical and efficient metal ones that still produce the same results - if not better - as your Nipoori oven proves even without the use of a lid. Perhaps it is finally time for the Tandoor to evolve like all other clay cooking apparatus have throughout the course of time.
Just a thought
Bon voyage
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Hi Coogan,
Firstly, thank you for owning a Nipoori and thank you for your support.
As much as we wanted to sell the Nipoori, one thing that we didn't want was to give sub-standard goods to our buyers. The factory in China where we manufacture, started to lack in their QC. As a small player in the BBQ market, we need to also keep the cost of manufacturing to a certain price- with both factors compromised, made us to stop production until we find a good supplier. We managed to do so last year and our newer version (legs, rings and charcoal support are now made of stainless steel).
Another new is, we have now placed the BBQ grill inside the bottom cone as to our previous one using wind shield and placing the grill into it. By having this grill inside, we are now able to cook things like, roasting a whole chicken or baking fish etc... by just placing them on the grill and putting the top hood on. Mind you, we are also able to cook naan bread by doing the same- placing them on a pan and putting it on the grill and cover it with the top hood.
We are indeed looking into the larger version of the Nipoori and it is in the R&D process with a design company. This would also apply to the industrial/restaurant business.
Just to inform you that, we are now selling extra skewers (set of 6) and this new skewers are 2-in-1. The longer attachment is used for cooking tandoori and the shorter one (the one with the handle) could now be used to cook smaller portions like satay's and used on the BBQ grill.
We will also be introducing our very own tandoori mix and spices soon. I'll be happy to send you some samples for you to try them out.... :P
Ganesan
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Hello again
Interesting improvements you have made to the new model of the nipoori. The stainless steel charcoal support will be a great improvement as my old metal one has took a good battering and was never really up to the job. I also like the idea of the BBQ grill fitting inside the unit this should lower the temperature inside and allow items to be cooked more slowly ideal as you say for larger chicken, meat and fish portions. I also reckon it will be especially perfect for pizza and ribs - I'm gonna try and fit a make shift grill inside my nipoori and do some experimenting with cooking times I'll let you know the results if you want.
Not to sure about the naan - it would have to be slapped on a very hot pan already heated up in the fully fired up nipoori then a quick hood off, naan on, hood on routine if you know what I mean! Yep possible - I'll give it a whirl.
Shorter half of skewers for use on BBQ grill - suppose so if you are not using the unit as a Tandoor and are just doing a steak or something. But come on the only way to cook your satays or kebabs have got to be with the nipoori in moist, succulent tandoor mode!
Finally perhaps the most important thing you have done by enabling the fitting of the BBQ rack inside the unit is giving it the capability of being used as a smoker - hot or cool! May need a bit of a design tweak or not and most probably some sort of lid or pan placed on top but I can't see why it would not be ideal. Perfect for our cousins across the Atlantic the all in one Tandoori Barbecue Smoker.
Bon Bon
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Hi Coogan
I'll see if we could sort a replacement charcoal support (the new stainless steel) for you. Please keep me posted on your "experiments" (pictures or better still, short videos would be great) . Any suggestions / recommendation from our pioneer nipoori users is much appreciated.
ganesan
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I'm back,
Cheers! Ganesan. I would really like to try out a new charcoal support in my nipoori - will it fit my old model? That bit takes a real pounding mine is well battered but it has seen a lot of action - rest of the oven is fine. I'll let you now how it performs if you send me one!
Bon support.
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Hello all,
Run out of the last batch of Chicken Tikka Dhansak. So here goes for a new lot hopefully as good as the last. As promised here?s the recipe with photos - if I can post them.
Chicken Tikka Dhansak
To make the chicken tikka I used 2.5 kilo of chicken marinated, prepared and cooked as already listed earlier in this thread.
For the curry base I used KDs sauce ingredients and method accept for the addition of 1 tsp of tandoori masala, changing the tin toms for passata and by grating and frying the ginger/garlic before adding to the boiled onions - I also fried the spices in the g/g mix.
Ingredients
350g red split lentils
350g yellow split peas soaked over night
450g parsnip peeled and quartered
3 onions peeled and quartered
5 cloves of garlic peeled whole
1 inch cube ginger peeled and grated
12 tbsp oil
2 tsp ginger powder
2 tsp turmeric
3 tbsp cumin seeds
1 tbsp black mustard seeds
540g tin pineapple pieces pureed.
2 tbsp tamarind concentrate
1 tbsp ground black pepper.
4 tbsp garam masala freshly made.
100g chopped fresh chillies
Bunch chopped fresh coriander
Salt, sugar
Spice mix
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp cayenne
1 tbsp chana masala
Method
Cook the red lentils in 3 pints of water with 1tsp each of ground ginger, turmeric and salt for 30 mins boil for ten then simmer skimming of any scum on top - do not drain. Cook the yellow split peas in 2 pints of water in the same way but drain when done and reserve the stock.
Toss the parsnip, onions and garlic in oil with a little sugar in a baking tray and roast in a hot oven 200c for about 50 mins until nicely caramelized. Then puree the whole lot in a blender with the reserved stock from the yellow split peas.
Heat 12 tablespoons of oil in large pan and when smoking hot add the cumin and black mustard seeds for 10 seconds until popped then add the grated ginger and fry for about 1 min until brown. Then add the combined spice mix ingredients for 30 seconds - I cool the oil with a spoon or two of the curry base to help prevent the spices from burning. Add the rest of the curry base sauce and fry for 10 mins on a high heat.
Add the red lentil mix, yellow split peas, pureed pineapple and the blended parsnip, onion and garlic mix. Keep on high heat until back on the boil and then turn down to a simmer. Add some boiling water if the sauce appears to thick ? I added about a pint and a half. Now add the chillies, concentrated tamarind, fresh coriander, black pepper and the garam masala. Salt to taste and leave to tick over quietly with the lid on for an hour or two ? whilst sorting out the tikka.
Nipoori and portion up the tikka, pour on the sauce and serve garnished with a lemon, coriander and bay leaf garnish or freeze.
Definitely by far the best hot, sweet and sour dhansak that I have tasted from anywhere ? to die for.
Here?s some pics.
Bon Dhansak
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Hello,
Have now posted the Tikka Dhansak recipe in the appropriate place. http://www.curry-recipes.co.uk/curry/index.php?topic=5822.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5822.0)
bon jovi
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wow Coogan you don't hang about when it comes to making curries! I take it Dhansak is your favourite? The Tikka looks fantastic!
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Good darts. :) That Nipoori certainly seems to work for you.
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Cheers men!
The nipoori plays the right tunes for me! Yep Dhansak is my favourite along with CTM - one left in the freezer so I will be making another batch of them next week I will post the recipe and results with pics hopefully.
bon jovi
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Hello again,
Cooked up my next batch of Chicken Tikka Masala for the freezer. I have posted the full recipe and method from start to finish in the tandoor cooking section.
http://www.curry-recipes.co.uk/curry/index.php?topic=5835.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5835.0)
Here's some pics.
Bon jovi
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Where can I buy a Napoori tandoori and what is the approximate cost please?
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Hi Coogan,
You are the Man! Well Done in cooking your CTM and Dhansak with our Nipoori Tandoori Oven. As you have been a true supporter of our Nipoori for all this years, we are pleased to offer a complimentary unit of our Brand New Nipoori Tandoori Oven + BBQ Grill as a mark of appreciation.
We would also like to post your recipe on our Nipoori Blog- nipoori.wordpress.com for all our world wide patron to try!
Well Done once again.
As for those who wish to buy our Nipoori, please contact our agent: Southampton Calor Gas Centre Ltd. and ask for Charles Ramseyer , a special deal is awaiting for all Cr0.co.uk members...
Tel: 023 80788155
Email: charles@socal.co.uk
Website: www.socal.co.uk (http://www.socal.co.uk)
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hmmmm Something fisheys going on here methinks
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Something fishy??? Yes! Looks like I have just landed a whopper! Free nipoori oven for me, discount for everyone else. I would call that catch of the day!
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Hello Ganesan and Khalsarule,
Right on! Cheers men. Did not expect an offer like that - made my day, no in fact year. It looks fantastic exactly then same as mine except for the ring and legs are they stainless? The barbecue rack looks far stronger then the old one, cannot really see what the charcoal support bit looks like. Cannot wait to try one out. Help your self to the pics and recipes - I just must ask if you could mention somewhere that the content belongs to coogan and can not be copied without my permission or something along those lines if you know what I mean.
Any way with two ovens fired up I reckon I will be running a village take away service by the end of the year. Yeah!
Bon nipoori
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Bon Product Placement lol
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House Bon! Lovely, drop me a line for me free Nipoori! ::)
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I think this Nipoori would be handy, if some ingenious member could come up with a modification,
and fit it with a gas boiling ring and a baffle, which will make it more like a commercial Tandoor.
Mainly, so I could use it indoors and I hate all the clarting about, associated with charcoal cooking.
Just a thought :D
http://www.socal.co.uk/dyn/items/main/image17571.jpg (http://www.socal.co.uk/dyn/items/main/image17571.jpg)
Bon Gas
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Hi chewy,
I reckon you could easily fit that gas ring inside the bottom half of the oven where there is an ashtray - you would not even need a baffle because the existing charcoal support would serve for that purpose. The only modification needed would be to make a hole for the gas pipe! Also, I reckon in the same way you could just as easy use an electric heating element.
Mind you I use mine with charcoal indoors - it doesn't produce any smoke at all once it's fired up. And in my opinion the charcoal burning at high temperatures imparts a certain taste into the finished dish. Then again I used to think that clay was essential and I was proved wrong there. I reckon when I get my new nipoori oven I might just put a drill to my old one and have a little experiment!
Bon thought.
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Mind you I use mine with charcoal indoors - it doesn't produce any smoke at all once it's fired up.
Bon thought.
I think you need to be careful here Coogan, I don't wish to be an Elf of Safety, you may not be filling your home with smoke but you will be putting in a lot of carbon monoxide in it, ie no smell, no taste but deadly. I can only assume you have every window open.
Mick
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Hello Mick,
Thank you for your concern. But when I use the nipoori inside it is normally all done and dusted in 30 mins and I only have it standing just inside the open front doorway. And even if I did have it fully inside with the door closed It would not be an issue as I live in a very old property with far from air tight windows and a very large open inglenook fireplace so there is certainly plenty of fresh oxygen available - as Mrs coogan would vouch for in the winter.
Mind you If I lived in a central heated, double glazed, insulated, air tight, modern property and used the oven for long enough to reduce the oxygen levels significantly enough for the solid fuel to discharge carbon monoxide I would certainly be in danger as you say. And would most certainly recommend having all the windows fully open.
Bon point indeed.
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Hello all,
Due to a glut of spinach over the allotment and the start of the new potatoes I thought that a large batch of Sag Aloo was due. I have posted the full recipe from scratch in the Bhajis section here http://www.curry-recipes.co.uk/curry/index.php?topic=5916.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5916.0)
Bon sag aloo
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Hi all again,
Only one Dhansak left in the freezer time for another batch curry. After a quick look over the allotment I spotted a couple of Beetroots ready for the pot. Ideal! The natural colour and earthiness should be just perfect for a Rogan Josh my favourite dish for tandoori lamb. Here are some pics of the results. The full recipe from scratch is here http://www.curry-recipes.co.uk/curry/index.php?topic=5943.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5943.0) in the main dish section.
bon gosht.
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Hi Guys,
After another quick forage over the allotment I found a lovely marrow fit for the table along with some new potatoes, shallots, chilies, tomatoes, garlic, coriander and mint so I thought I would try and create a sort of Anglo Indian type of dish and come up with this Lamb Seekh stuffed Marrow with spicy Roast Potatoes and a Dhansak sauce. Not what you would find in your average BIR but it certainly ended up being a most wonderous and spicy dish. Here?s some pics the full recipe is posted here http://www.curry-recipes.co.uk/curry/index.php?topic=5967.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5967.0)
bon jovi
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Hi all,
Latest pickings from the allotment provided me with lovely fresh tomatoes, onions, shallots, garlic and beautiful peppers. I just had to go for my most favorite summer dish of them all a chicken shaslik with a masala sauce madras hot to drizzle over. Here are some pics the full recipe is listed in the tandoori section on here.
bon pepper
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Hi all,
Just back from my hols to find the last of my summer spinach from the patch down the lane starting to bolt. Picked the lot and decided to make my favorite bhaji - Saag Chana. I do not remember ever actually having this off or even seeing it on a BIR menu - yet. But I devised this recipe some years ago the combination of the two I find heavenly especially if you add some good strong English Cheddar at the end. Here's some pics full recipe here in Bhajis section.
Sorry here's the link http://www.curry-recipes.co.uk/curry/index.php?topic=6060.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6060.0)
Bon saag