(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
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.
Quote from: Stephen Lindsay on October 20, 2012, 08:30 PM
(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 :)
Stephen,
as always simply brill - shows how far we've traveled.
as with unclefrank the Punjabi sounds intriguing.
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.
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
Quote from: ELW on October 21, 2012, 12:24 PM
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
That all looks fantastic, and the nan is amazing - was it done in a tandoor?
Quote from: vinders on October 21, 2012, 02:22 PM
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.
It's a fine technique, that really is the best non-tandoor cooked nan I've seen!
Thanks for passing on the tips!
Looks superb
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.
Wow am gobsmacked by your comments CH, many thanks!
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.
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)
Thanks Stephen, i never liked the taz base first time round, looks like ill have to revisit.
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.