Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Stephen Lindsay on October 20, 2012, 08:30 PM
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(http://www.curry-recipes.co.uk/imagehost/pics/bb65101cd9a7efc7c9ff615c44df8618.jpg) (http://www.curry-recipes.co.uk/imagehost/#bb65101cd9a7efc7c9ff615c44df8618.jpg)
Chicken Madras, Chicken Punjabi Masala, Rainbow Rice, Onion Kulcha
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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.
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(http://www.curry-recipes.co.uk/imagehost/pics/bb65101cd9a7efc7c9ff615c44df8618.jpg) (http://www.curry-recipes.co.uk/imagehost/#bb65101cd9a7efc7c9ff615c44df8618.jpg)
Chicken Madras, Chicken Punjabi Masala, Rainbow Rice, Onion Kulcha
Looks lovely Stephen, well done :)
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Stephen,
as always simply brill - shows how far we've traveled.
as with unclefrank the Punjabi sounds intriguing.
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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.
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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
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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
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That all looks fantastic, and the nan is amazing - was it done in a tandoor?
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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.
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It's a fine technique, that really is the best non-tandoor cooked nan I've seen!
Thanks for passing on the tips!
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Looks superb
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If i'd have been in the area I would definitely have dropped in for supper. The curries and rice look as though they've come straight out of a BIR kitchen and that naan!!!! That must be one of the best looking naans i've ever seen inside or outside or a restaurant. I hope my results are half that good when i get round to trying naan making again. Superb job SL.
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Wow am gobsmacked by your comments CH, many thanks!
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Hi Stephen, missed your post first time around, that looks like its straight out of a restaurant, well done mate mouth watering!! ;D
can i ask about your madras looks just spot on - recipe, base, spice mix and your method
many thanks UB.
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Thanks UB
Same formula for me as ever using the Taz Base and method with BE spice mix (not that different from Taz mix)
Here's my recipe link:
http://www.curry-recipes.co.uk/curry/index.php?topic=8088.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8088.0)
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Thanks Stephen, i never liked the taz base first time round, looks like ill have to revisit.
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Hi UB i have been using Taz base now for about 4-5 months, usually use CA base mostly, must admit it's a very good base and versatile i have been happy with all my recipe results so far around 15-20 different dishes.
Well worth giving a go.