I had this problem at the beginning too. You can try the sweeter spanish onions, or, what I do is to spoon off the surface froth/layer duting the boiling stage.
I think many of the bitter chemicals are in that area. It helps anyway. Try not to stir that layer back in.

You can use dried mint just as well for mint sauce - in fact I think it's better than fresh when used in Tandoori mix (peppermint is the magic ingredient).  it also keeps longer

If you get any coriander plants to grow in your garden, you can leave some to go to seed and replant those the next spring. However, I just leave them and they self-seed like mad. They are tough hardy, even through tough Austrian winters. Every year I get a free crop of coriander in the veggie patch.

I used this yesterday, on the spur of the moment. I had to change the creamed coconut for coconut milk as I didn't have any in. I was pretty impressed. Could cut down on the tomato soup, but only a bit. I think.   Otherwise it got good comments from the familiyy

>By the way, "Servus" is Bavarian, I prefer the northern "Moin Moin"! :-D

Ah, yes I should have thought of that duh!.
Servus is also Austrian, which is where I am.  :-)
It could have been worse, I could has said "gr

Bhuna, boona ...
Fry the spices in oil, then before they burn, add some water, fry some more until water evaporates, and repeat until the oil separates and/or the spices are cooked.
It's a method to fry the spices without them burning.

Hi m0rq and servus,

what you might find in Germany (or generally outside the UK) is the fact you can't get self-raising flour, which is called for in some recipes, and also that the German baking powder is, ime,  "weaker" then UK baking powder. I think the Germans put (more) flour in it as well. So you might need to experiment there.
There are some suggestions for making up your own SR -flour as well, either here or elsewhere on the Net, but it seems to be a very hit and miss thing with very variable amounts. Again, trial and error.
I'll be doing a few trials in a couple of weeks when I get time, on some of the the yeast-free naan bread recipes, and will try some home-made self-raising mixes.

I've done some googling on SR flour, but it all seems a bit hit and miss, so when I get time and could be bothered I'll try it...
I always baulk at recipes with a "cup" of flour (can't Americans use scales?  hah!    ). But I've made a spreadsheet to come up with an average of about 10 versions I found on the InterWeb that I'll start with when I try.

My first attempts at non-yeast naan recipes all turned out like biscuits. So I tried the yeast one and had more success. Only problem is that I don't always have yeast at home, and it needs that little more planning. I'd like to get at least a decent version without yeast for "emergencies".


@Geeza: thanks, I'll try that next time too.  They did tend to balloon up a bit.

Well I tried this 2 weeks ago. Partly because it doesn't use self-raising flour - which you can't get here in Austria.
Anyway, I used half-measures and all went swimmingly until I put them under the grill, where they puffed up and turned into almost ciabatta. The taste was good though not quite right.

Last weekend I tried again, this time using a little less baking powder and used about a 1/3 chappati flour instead of all white. Bunged a baking tray over the barbeque, and bob's your uncle.  A pretty damn close result at the second try.  Still a touch fluffy, but only a touch.
I think the kalonji have to go on pretty quickly while still hot.  And a bit of smoke really does the trick.
I'll be trying this again.

great set of videos, thx!