Hey guys I hope you are all well and having a fantastic summer.

I am just loving all the cooking you guys are doing - the pictures are incredible!! I love how you are all getting ideas from each other and sharing your recipes - that's what food is all about!

I’m very excited to be contributing to Surrey Mirror monthly food magazine, Relish. In this month’s issue, I’ll be tackling your summer cooking woes and I need your help to get it going. I am doing a section called 'Ask Hari' and to get people sending questions through I need some real questions from 'real people' like you. Do you have anything you want help with when it comes to summer dishes? For example are you bored of salads and want ideas to jazz them up? Are you struggling to find what you can eat in this heat? Or are you already dreading the return of the kids’ packed lunches? Anything summer and food related that I can help you with would be fantastic.
Ask your questions below and I will answer then in the column and share it with you when it comes out.

Thank you so much!

22 comments,3 shares,11 likes
Hari Ghotra
about 1 year

Hi @whitaker_rita most if not all of the bbq recipes I have are easy to cook inside too. Ideally in a hot oven or even on a griddle. Let me know if there is something specific and I will let you know the best way to cook it inside. Thx

Hari Ghotra
about 1 year

Hey @Paul Collier yes there are so many. You are right people worry that you have to marinade for ages but actually you don’t. I have lots in the bbq section so check it out.

Hari Ghotra
about 1 year

I think that could be a whole feature in itself @Damian Green - cooking curries in a pot on the bbq is amazing. Smoky and so delicious - I will have to do something on that! Thanks

Hari Ghotra
about 1 year

@Sara Briggs courgettes are great with spices. Try the marrow curry recipe but I also have a courgette chutney you can make with them that will keep for ages. There is also a pea and courgette fritter that is delicious 😋

Hari Ghotra
about 1 year

Ok so chillies @Mark Harvey @traceyross @Jo Dunn here is some general info that might help. https://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/chillies-facts

Hari Ghotra
about 1 year

I need to work through all these questions and come back to you all - could take a while!!!

Hari Ghotra
about 1 year

Thank you so much for your questions guys. @Kyara @Siobhan O'Leary I have included a veg recipe in relish so will share that with you. @Kirk Ritchie

Jo Dunn
about 1 year

I would also like to solve the mystery of 'chillies'. Which ones to use? Fat ones? thin ones? short ones? long ones? green? red? They can make or break a curry. Do they have names please? for ease of identification? It is pot luck as to whether the dish you are creating will turn out to be totally deliciously awesome or utterly ruined by too much hot spice! TIA @Hari Ghotra @Mark Harvey @traceyross

traceyross
about 1 year

I second the chilli information please. How much do you use of the little hot green chillies when you cannot find the long Thai green chillies that have less heat? I used half a small green chilli in a recipe and it was hot. I would be really interested in recipes for red Lal Mirch chillis. I picked these up frozen in my Indian grocery store as I had never seen them before as only used dried Kashmiri chilli.

Jo Dunn
about 1 year

Hi Hari,
You must be very busy as we haven't heard from you on our posts for a while now. When are we cooking again for Friday curry cook along? @Hari Ghotra

Mark Harvey
about 1 year

I think a lot of the public buy there ingredients from supermarkets. when buying chillies and chilly powder what's the best guide so that you get heat but don't have to use a tub of yoghurt due to excessive heat 🌶️

jenny52
about 1 year

@Mark Harvey i agree, and take away curry is swimming in oil whereas @Hari Ghotra's are not

Mark Harvey
about 1 year

on the rare occasion that I eat out or get an Indian takeaway why is that the food can sit very heavy whereas @Hari Ghotra recipes don't seem to.

Mark Harvey
about 1 year

something similar to teriyaki salmon maybe @Jo Dunn

Mark Harvey
about 1 year

I slow cooked shoulder of lamb in "tent foil" at 140deg for 3.5 hours last week and it was delicious.

could you russle up a masala, pour it over the lamb and cook the same way or would it be too fatty.

whitaker_rita
about 1 year

Hi Hari, would love to see recipes that are easily cooked on the bbq or when the weather changes cooked indoors.

Jo Dunn
about 1 year

Hi Hari,
More salmon recipes would be greatly appreciated please. Every supermarket offers salmon fillets, so they are possibly the most readily available fresh fish food for the average shopper. They are so healthy, full of important omega 3, high in protein, lean and low fat, but what to do with them? More recipes please! Can you help? Many thanks, Jo 💕xx

Damian Green
about 1 year

Maybe something about not being afraid to get the Karahi on the BBQ to get that smokey edge into your curry, cookin the meat/veg over the flames while the masala/onions/ Toms cook down, and finishing off with the rotis over the flame too. Loads more you can do with a bbq than burgers and sausages.

Sara Briggs
about 1 year

Courgette recipe suggestions would be good, we have a glut at the moment! 😊

Kyara
about 1 year

Yes, some suggestions for vegetarian dishes we can make in the slowcooker in this heat would be fantastic! Thanks in advance :)