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Sounds really good. One you make regularly?

This tends to be one of the regular side dishes i prepare. Everyone we served it up to has really enjoyed it.
T63
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Tandoori Dishes / Tandoori Chicken on the Weber
« Last post by mickyp on Today at 11:48 AM »
Marinated for 36 hours using Blades tikka Recipe
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Lets Talk Curry / Re: Naan bread
« Last post by livo on Today at 07:54 AM »
They will do that Romain.  I've had many naan do exactly the same thing.  If you watch the videos on naan you will see that the maker often heavily uses their finger tips to give the naan bread a stippled effect just before baking. This seems to assist in the formation of individual multiple bubbles rather than the big single bubbles condition you have there.

To be honest it doesn't matter, as long as they eat well.  How did they taste? How was the texture?  That's what matters.
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Interesting suggestion, MP.  Last night I ate steak-and-kidney pie with chips, and as I had slightly over-cooked the latter, I looked for some tomato ketchup with which to soften them.  Sadly I appeared to have run out, so I tried passata — it just didn't work.

** Phil.
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Instead of adding water to diloute tomato puree try using the juice from a can of fruit cocktail,it makes a good bit of difference taste and smell wise,i used aldis brand,it is not syrup its like water and not over sweet,i honestly think you will be glad you tried it
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Sounds really good. One you make regularly?
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Lets Talk Curry / Re: Naan bread
« Last post by romain on April 04, 2020, 11:48 PM »
Borrowed (begged really) a bit of flour and did manage to get some yeast.

Attempt number one. Didn't fuss too much on the recipe as I was just testing technique in a pizza oven. Fired these at around 765F. Puffed up completely so I will stick to that temp for now.

They puffed completely which I didn't really expect.



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Aloo Gobi Roasted Cauliflower and Potatoes

From the book “Masala” by Mallika Basu, this dish is tossed in the lightest of spices, then tray baked, this is a twist on a classic. Aloo Gobi hails from the Punjab where it is enjoyed all year round. Leave the cauliflower florets medium sized so they don’t fall apart during cooking. This has become a mainstay in the T63 house.

5 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 medium cauliflower (about 500g), broken into florets
8 new potatoes (about 300g), halved
1 medium onion cut into eighths
4 garlic cloves sliced
1 teaspoon Garam masala
Mango powder or lemon juice to finish
Coriander leaves to garnish

Preheat oven to 200C/Fan 180C/Gas 6.

Mix the oil with the cumin, turmeric, chilli and salt in a large mixing bowl. Toss the cauliflower florets in the bowl, followed by the potatoes, onion and garlic. Mix thoroughly to coat, then line a shallow baking tray that can hold the contents of the bowl in a single layer with baking parchment and tip in the cauliflower, potatoes and onions.

Roast for 40 minutes, stirring half way, until the cauliflower and potatoes are soft and golden. Remove the tray from the oven and sprinkle over the Garam Masala. Finish with a sprinkling of mango powder or a squirt of lemon juice and garnish with coriander.
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Cooking Equipment / Re: 800°C in two minutes
« Last post by Peripatetic Phil on April 04, 2020, 10:55 AM »
I've not cooked chicken tikka of late (one can have too much of a good thing, it would seem !), but I continue to use the Tepro for cooking chapatti, and I have to say, for someone who has never owned a gas hob, it is a real eye-opener.  To fit within the Tepro I moisten them, fold them in half, then grill the two outer sides; then reverse-fold, and grill what had previously been the inner.  It takes no more than 10 seconds per half-side, and what is now clear is that hotter is better.  Cooked on tickover, they char, taste good, but remain a little firm; cooked on max (but further from the heat source), they puff up almost instantly and are absolutely perfect.

** Phil.
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Thanks Livo, next batch i will give it a go...
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