Topic: Tonight's Tea

[Stephen Lindsay]

Chicken Madras, Chicken Punjabi Masala, Rainbow Rice, Onion Kulcha

[Unclefrank]

I like the look of the Onion Kulcha and the Chicken Punjabi Masala are the recipes on here Stephen.
Great photo's making feel really hungry.

[976bar]

Chicken Madras, Chicken Punjabi Masala, Rainbow Rice, Onion Kulcha

Looks lovely Stephen, well done

[JerryM]

Stephen,

as always simply brill - shows how far we've traveled.

as with unclefrank the Punjabi sounds intriguing.

[Stephen Lindsay]

Gents

The Onion Kulcha - Is a basic Naan recipe. Prior to that I thinly sliced 1 1/2 onions and fried them till caramelised and crispy. I  then mixed that into the dough and let it sit as normal. Brown flecks of onions nicely speckled the dough.

Simples!

As for the Punjabi Masala I will post the recipe as I've not posted it before.

[ELW]

Looks great Stephen, the colour of the madras looks identical to the versions i'm used to. I don't think I've seen a recipe for Punjabi Masala on cr0

Regards
ELW

[Stephen Lindsay]

Looks great Stephen, the colour of the madras looks identical to the versions i'm used to. I don't think I've seen a recipe for Punjabi Masala on cr0

Regards
ELW

Have just posted it ELW  ;D

[vinders]

That all looks fantastic, and the nan is amazing - was it done in a tandoor?

[Stephen Lindsay]

That all looks fantastic, and the nan is amazing - was it done in a tandoor?

Vinders I don't have a tandoor - wish I did! I use two methods which are quite similar. This is a non-yeast recipr.

One is to cook the base on a dry non stick frying pan at full heat and as the underside is cooking blast the top with a blow torch on fill heat. The size of the pan of course limits the size of the naan.

The second, which I have used here is to pre-heat a marble chopping board in the oven on a rack on full heat for about an hour. You can get largish naans this way and this is what I used here. After the pre-heat I slide the board out on the oven rack, slap on the naan, then blast with the blow torch as before. You make then as charred as you want. I prefer to have them fairly charred looking and I deliberately burn any large blobs so that you get a mixture of soft and crispy bits form the dough.

I have to say that making naans has been the most challenging aspect of Indian cookery and I would say it's only in recent months that I've been getting results that I am happy with. Prior to that I was leaving them too long in the pan or on the board. I also made the mistake of cooking the bottom first and not blasting the top immediately. I've since learning by experience that hot, fast cooking makes for soft naans. I like to spread butter or garlic butter before serving them which also seems to help the overall texture and taste.

[vinders]

It's a fine technique, that really is the best non-tandoor cooked nan I've seen!

Thanks for passing on the tips!