Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Madrasandy on August 07, 2014, 10:36 AM
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I dont own a Tawa, and proberbly wont buy one as the results I get with this pan are perfect, it is heavy based and weighs in at 1.6kg and has 5-6mm base. When turned upside on my hob the heat is held inside and is extremely hot,
(http://www.curry-recipes.co.uk/imagehost/pics/53986e42a8be0ded018b271275b6ace2.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0271f41ae47f2f7471c62be62fd147ef.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0ac14a4ca6e14dbbf7e33f2047f282f8.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/523c8a73fadcf744e5932e03a3c83fd3.jpg)
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Looks nice to me. What you really want is a satellite dish. (http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=13168.0;attach=3863;image)
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I tried to use a frying pan like yours, but I found it was too non-stick and wasted a few naans that way. I now use a wok with great results, and being lazy I can just prop it up over the flame.
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Naan Looking Good :)
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I now use a wok with great results, and being lazy I can just prop it up over the flame.
Damn that is lazy Mattie, they only take minutes to make ;D
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Hey Andy looking at your gas burner, if you were to remove the outside ring and place a curry pan on the flame you should get an commercial strength flame!
Not that I have ever done this or suggest doing this as it could be dangerous to ones health or home!
;)
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lol that sounds deadly!!
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Lc I shall try that and report back later, or not !
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Looks nice to me. What you really want is a satellite dish. (http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=13168.0;attach=3863;image)
HAhahahaha
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Just lovely.
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I tried to use a frying pan like yours, but I found it was too non-stick and wasted a few naans that way.
I use a pan just like this with great results. A sprinkling of water on the pan side of the dough, before pressing it into the pan, is the trick to getting it to stick. It's easy to overdo the water and then struggle to get the naan off, but you quickly get used to this. That said, I do use a non-stick pan that is well past it's hayday. The pattern on the underside of naans is where the water was placed to get it to stick; you could even write a secret message under your naans ;D
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De Buyer B element 28cm. The best pan on earth for H4ppy Naans. Better than a tawa by miles. Pricey but you'll only ever buy one once.
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De Buyer B element 28cm. Pricey but you'll only ever buy one once.
I agree -- I'd almost certainly end up giving it to a charity shop, as I gave all my Le Creuset ovenware -- far too heavy for everyday use !
** Phil.
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Each to their own.
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And you have cracked the 5%, Mike, so I believe everything you say :)
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Believe what you want matey.
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OK, so let's try to get some facts on this wonderful pan. For how long have you owned yours, MM, did you have any problem seasoning it (as many have reported elsewhere) and for what do you use it (if anything) other than naans ?
** Phil.
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You are making some bold statements, MIchael.
'Because I've found it George. (The missing 5% as some people describe it) But I am aware that taste is a subjective thing. What might be the holy grail to me might not be to you etc...'
Would you care to enlighten us regarding your version of the missing 5%?
And then,
'De Buyer B element 28cm. The best pan on earth for H4ppy Naans. Better than a tawa by miles. Pricey but you'll only ever buy one once.'
Not sure if you have posted any pics to substantiate that claim, or described why it is 'better by miles'.
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Seasoning is easy - (I don't know what others have experienced, maybe they don't use theirs enough). Just burn on some oil and keep using it to build up its own natural non stick patina. I also use it for seering joints of meat before popping it in the oven. Also potato wedges, roasties... It's naan virtues over a tawa or a standard Teflon coated pan are that the naan sticks but not to the extent that you can't remove them. (A problem I've had with my tawa) and the heat retaining properties mean you don't have to crank the heat right up and burn the bottom of the naan before the top is puffed up sufficiently. It's not an amazing alround item. You can't cook anything acidic or tomato based as it fetches off the patina. But for relitively dry cooking it's great. I try to invest in industrial quality cookware as a lot of domestic stuff is s**t. Had it a couple of years Phil. Hope this answers your question.
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It does indeed, thank you Mike. Good factual stuff and much appreciated.
** Phil.
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Ha ha are you and Phil the judge and jury today or something Garp? Look what do you care? It's just a curry. It's a recipe that has given me personally a curry that is an exact replica of a BIR (not a Birmingham) balti mind) It suits my tastes, it's moreish and I can't see any point in trying to improve on it. But as mentioned before in the thread where it is actually on topic. Tastes are subjective. Others may think it's as you might say pish... :)
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I don't set out to judge, Mike; all I do is comment from my own perspective (I would personally almost certainly find it too heavy) and to ask for supporting evidence when someone such as yourself states "The best pan on earth for H4ppy Naans." without providing any factual basis for the claim.
** Phil.
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And I am just asking you to share your knowledge, Michael.
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Ok look "best pan on earth" might have been an exaggeration. I should have put "the best pan I've ever used". Is that better? Sorry guys got better things to do than nit pick over minute details. Garp I doubt there is anything ground breaking in what I know but it works fine for me. You are more than welcome to ask me anything you like.
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Sorry guys got better things to do than nit pick over minute details.
But that's what we do best here MM! It's just the BIR curries we struggle with. ;D
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Then you need to all switch your computers/phones/tablets off and get out more! :-)
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Garp I doubt there is anything ground breaking in what I know but it works fine for me. You are more than welcome to ask me anything you like.
I have already asked you, Michael. I'll ask you again to share your last 5% if you like :)
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Ok put it this way. There is no ingredient or technique you've never already heard of but somehow the kushi book works for me with one or two quirks. Do the basic balti recipe, use only Dutch onions (key) make the baghaar as prescribed to add to the base as opposed to "chuck it all in and boil". (Key) Singe the kushi spice in the pan until they just start to burn your sinuses before adding the tomato etc (key). I also find you need to double the amount of base as prescribed in the book and reduce right down on full flame to quite a thick "scoopable with a naan" consistency. Other than that the pre cooked chicken seems to contain more garlic and ginger than most recipes (I find you have to add all the pre cooked chicken sauce to get the taste). And the flavours from the spice bag with Indian bay and mace etc is apparent when you taste the base. I can't tell you for sure why this recipe has that bit extra over others but it for me it does. I suspect it's due to the above (key) parts. When I tried it for the first time and when I've made it ever since (it wasn't a one off fluke) I thought that's it, search over. Of course Garp not everyone sings it's praises so it might be just me... If you're really that interested try it. It's got a lovely texture, real depth of flavour and it's really moreish and exactly like my local TA. I mentioned it on here ages ago but since everyone was trying to replicate Adils etc I felt it was dismissed so I thought b*****s then! Lol ;-)
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MM :)
Just curious as to what is so special about Onions that come from Holland ?
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That's an interesting appraisal of the Kushi method MM. It's a looong time since I made Kushi style but I do remember not being overwhelmed with the results...nor underwhelmed for that matter. It just struck me as a nice curry but nothing special and not the BIR taste I was after...but then it is a Balti book!
So your amendments, at least I assume they are amendments, where you say "key" do look like the sort of things that would get it more Baltified, especially the extra boiling and base for a thicker, more scoopable, end product. Oh yes and why in particular do you feel the Dutch onions are important?
I might revisit this now.
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Thanks for that, Mike, eventually :)
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Great informative post MM , but whats it got to do with Naan pan? ;D
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Just to clarify make the base as you would normally. About the consistency of Heinz tomato soup. You may even need more than the 1050ml to achieve this. It's when you add it to the pan to make the finished curry use double what it says (two ladles) that I reduce it right down.
The varieties of onions Dutch growers use and indeed Spanish are milder, perhaps sweeter and less harsh than English and make a better curry. It is no coincidence that the place I buy my spices and onions from City Spices on Lye High Street near Stourbridge (aka balti mile) is also used by all the local TA owners. They are the same onions they use. When in Rome as they say...
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Nothing at all Andy!
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Some great little sparks of information can come from anywhere. Here I am reading about naan pans and along comes the jousting about "the missing 5%" and thence springs Mushymik's musings on Kushi. Being not at all familiar with this, I now have another path to investigate.
Forgive ignorance where it presents, but yesterday I has to look up what "Brum" meant. Thanks to all, yet again. Further advice on Kushi would be helpful.
Interesting discussion about onions too. I watched a vid the other day from and Indian chef who said in making the particular dish that the type of onions mattered nil. I would imagine a good onion is a cheap onion.
Back on topic though, isn't the point of a tawa that it is a "stick" as opposed to "non stick" pan?
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Yes sorry Sir Garp insisted I spilled further beans on a throwaway remark I made on a different thread entirely. I didn't actually mean to start a whole new topic I'm surprised anyone was even bothered...
And a Dutch onion is a cheap onion. Go to an Asian grocer and you'll get a 25kg sack for ?4 or ?5. Or as I normally buy 4kg for ?1.49. Look for them in orange mesh sacks. Try them and compare. Maybe Indian chefs simply don't realise they make a difference. They just buy them because that's what their suppliers happen to sell. I think they do personally. I'd never use anything else now. Ask anything you like on the kushi book but I think the best place to start is to order a copy.
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Yes sorry Sir Garp insisted I spilled further beans on a throwaway remark I made on a different thread entirely. I didn't actually mean to start a whole new topic I'm surprised anyone was even bothered...
Don't apologise. As I said, good paths to explore can come from throw away lines sometimes as they can trigger thought bubbles that lead to discovery. I understand thread hijacking and it can be annoying, but it is the nature of the beast.
And a Dutch onion is a cheap onion. Go to an Asian grocer and you'll get a 25kg sack for ?4 or ?5. Or as I normally buy 4kg for ?1.49. Look for them in orange mesh sacks. Try them and compare. Maybe Indian chefs simply don't realise they make a difference. They just buy them because that's what their suppliers happen to sell. I think they do personally. I'd never use anything else now.
I generally use Dutch onions for the very same reasons you've pointed out MM, but some recipes I've come across actually stipulate Spanish. I can't say it made a difference though, other than price. Having said that though, if I'm to eat raw onion, Spanish is by far the preferred choice.
Ask anything you like on the kushi book but I think the best place to start is to order a copy.
I may just have to do exactly that. I'll check out the going rate for supply here.
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I tried Spanish last time. They were alright but not as good as Dutch. Maybe they're too mild. Cool, glad I've whetted your appetite. Good luck with your search. I might have to do a kushi balti this weekend just to make sure it's still as good as ever and that I'm not exaggerating. ;-)
All the best
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Posted in error
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Much obliged. But a search for Kushi gives 8 pages of instances with about 250 posts and only 1 is by Panpot. Panpot has a lot of posts relating to Ashoka.
Confusion again.?????
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Or if you want some real "behind the scenes" information, since there are mixed reviews of the book, checkout Panpots detailed posts on Kushi ;)
I'm sure you're getting confused there...or I am?
The Kushi is a Birmingham Balti house whereas Panpot wrote about some Northern chain of BIRs (the name of which escapes me at the mo).
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Thanks for pointing that out SS. And it was the Ashoka by the way. A senior moment ;D
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The Kushi recipes on here were posted by razor.