Has anyone discovered the secret of getting the naan to bubble every time ? Mine form bubbles when cooking on the tawa about 20% of the time.

Quote from: livo on April 17, 2019, 02:18 AM
When ever we plan an Indian banquet I always try to cook the dishes the previous day for that reason, as well as taking the pressure off the day.

I actually did this  a few weeks back for my son birthday, had about 15 rellies over , spent all day Saturday cooking curries for the Sunday birthday party, the only thing I cooked on Sunday was the pre-prepared naans, they are better cooked just before serving imho.

I know that my curries always taste better the next day, not sure if this is my imagination, but wifey agrees with me. 

Great to know, I am now freezing my base gravy and uncooked naan balls which work well, but wasn't sure about the final product..

Thanks for the replies, not sure about leaving in the fridge for 2 weeks though   

I have frozen a small batch to test it out and see how it tastes in a few weeks... thanks

Wife and kids are away for 2 weeks, so I just made a great lamb curry for myself, but have plenty left over, can I put it in a takeaway container and put it in the freezer for later ?

thanks

Quote from: pap rika on February 12, 2019, 03:18 PM
Can you clarify, were the naans yeast free and cooked on the stovetop, using a tava/tawa type utensil.
Regards Pap rika

Yes they were yeast free and cooked on gas stove top using a tawa... thanks

Quote from: littlechili on February 12, 2019, 09:41 AM
Nice looking Madras with tender looking pices of Chicken, also a good recipe linked don

Thanks, I used happy Chris's recipe and method for the naan,
It was my best batch yet, cooked about 5 of them., all bubbled, wish I had taken a photo of them before we ate them.
I made the dough and formed them in balls about a month ago, made 11, cooked 6 on the day, then froze the rest for about 4 weeks, took them out and left for about 7 hours before cooking them. The one on the photo is from the frozen batch.

Added.