Don't worry I'm not going to start singing!

In the last 8 years I feel I've tried every combination of base recipe, youtube video and ebook in the quest for that elusive taste, I've done traditional indian cookery classes, wasted not-inconsiderable sums of money on books and ingredients and still I'm coming up short with the humble madras.  To this end, I'm back to studying things in a more scientific way through compare and contrast.  I know some members have taken this approach before of reverse-engineering, but I really think with a combined effort we could get a bit closer.

Bear with me on this one, but I'm rather partial to the Asda supermarket ready meal curries such as http://groceries.asda.com/asda-webstore/landing/home.shtml?cmpid=soc-_-ghs-_-yourasda-_-chosenbyme-_-socialhub&utm_source=yourasda&utm_medium=sco&utm_term=socialhub&utm_content=chosenbyme&utm_campaign=ghs&#/product/910001051790this one.  I've tried them all, both the main players like Sharwoods and Pataks, curry pastes, cook-in sauces, ready meals and the Asda range seems to be the closest out of the lot to BIR (to my tastes anyway).  The ingredients list states:

Water , Cooked Marinated Beef (25%) [Beef (88%), Onions, Spices, Rapeseed Oil, Salt] , Onions , Onion Pur

Aloo Tikka

Pre-Cooking

Pakora

First of all, this is my initial naan recipe based on an ingredient list (no measurements were given) and guidance/tips I was given by one of the chefs at the BIR where I work.  Some of you may be familiar with my previous musings and experiments but recently the opportunity to volunteer to work in a BIR kitchen, something which is a real passion and a lifelong dream, came through.

For this recipe you really need a gas-fired tandoor or another method to get up to the 300c required.

• 300g of self raising flour, I used tesco value but the BIR uses Elephant Atta self-raising, note that there is no baking powder, soda or yeast added.
• 1 egg
• 175ml milk
• 0.5 tsp salt
• 0.5 tsp sugar

Lightly mix them all together in a stand mixer using a paddle until combined, then switch to a dough hook and knead until the dough comes away from the sides of the bowl.  Cover and leave in fridge for 4 hours (or overnight if time permits), divide, roll lightly in sr flour and shape into balls.

Flatten using hands or rolling pin, flatten and shape further by passing from one hand to the other (think how pizzas are made) and put on gaddi.  If you are using a gaddi (naan pad) you dont need to oil a side, this is only to stop it sticking to your hands.  Lightly dampen the "wall" side with water and cook in 300c tandoor, then finish off by brushing with melted butter.

Any questions please feel free to ask.

http://www.youtube.com/watch?v=nypVcrfz6dk&feature=c4-overview&list=UU9rT1AQMqTGiOO8uEf8foSA

Just made Abdul Mohmeds base from his book along with the enhanced gravy stage listed on the forum, but it's not an isolated incident - have had this with c2g base too from time to time.

Water seems to leak from the final curry (abduls madras in this case), I'm not sure why or what I can do to stop it.  Following his instructions to the letter, I added more base (1 pint) than I normally would (approx 300ml) to a meal and reduced down to a reasonably thick sauce.  As I mentioned I've had this happen before with other bases so it's probably down to a failing in my technique

A picture may help to explain

I'm still not 100% happy with my naans.  I've tried various recipes and cooking methods involving frying pans, griddles, baking trays, inverted and non-inverted pizza stones, a chefs blowtorch, grill, oven, hob... although passable none quite replicate that restaurant naan taste or chewy consistency.

In short, I've only one test left to try - a teracotta pizza stone on a propane-fired barbeque (weather permitting I'll get to try that this weekend!)  If that still doesn't work I'm seriously contemplating giving in to a long-held desire for a small domestic (probably charcoal-fired or is LPG better - any difference in taste?) tandoor from the likes of TandooriQ, Puri, Shahi or Spices of India.

Has anyone used one of these, they appear much of a muchness in construction but impartial reviews seem tricky to come by.  Does it really work well enough to cook naans better than the methods listed above?

I've looked at going down the DIY route - sourcing the parts and skills is the problem so I'd prefer to buy one pre-made.

Thanks!

Mix together:
3x tsp tomato ketchup
1x tsp mint sauce
1x tsp lemon juice
1x tsp chilli powder

Put to one side, then warm equal quantities of water and caster sugar over medium heat until sugar dissolves and water goes clear - use this "sugar syrup" to dilute the mixture to give a lovely sweet translucent sauce.

As part of the schools activities days in May I have volunteered to teach some 1st-4th year secondary school pupils the fine art of BIR cooking.  Thought I'd struggle to fill 10 spaces because I thought it was more an adult thing and it was a manageable number for a small group session.... I've got 33 kids wanting to do it!  Pleased with the news but a bit worried at the same time, especially as I've no experience of  teaching, food or otherwise

To start with take...


• 4x cherry tomatoes
• 1x tbsp tomato puree
• 2x tsp garlic & ginger puree
• 2x tbsp banjarra onion paste (or 1x small finely diced onion)
• 0.5x tsp methi leaves

Add a 30ml chefs spoon (or 2x tablespoons) worth of "seasoned" oil to a pan, and fry all of the above ingredients for a minute or two under a medium-high heat (number 6 on my halogen hob - maximum is 9).  I prepare my tomato and garlic/ginger puree ahead of time and freeze it in ice cube trays, by the time these ice cubes have melted I continue with the next stage.

Then, I add the following:

• 1x tbsp "ifindforu" mix powder (but using unbranded garam masala from the spiceworks on ebay, and rajah hot madras curry powder
• 2x ground-up star anise
• 1x tbsp hot chilli powder
• 0.25x tsp smoked paprika

Mix all these together in the pan to make a thick paste and continue to fry for a minute or so, adding a little bit of base gravy to stop the mixture sticking too much to the bottom of the aluminium pan.  Then, add the following:

• 1x tbsp jaggery goor
• 1x tsp mr naga chilli pickle
• 1x tsp mango chutney
• 1x tsp pataks balti paste

Add the pre-cooked meat or vegetables (beef in my case), and the rest of the base gravy (I freeze my base in 650ml tubs, using the c2go bangladeshi base for this - you may not need the star anise or jaggery in this recipe if you're using a base which already includes those two ingredients such as the c2go indian base)

I then let it fry (still under the same heat) until it reduces and thickens, small crater like holes appearing all over the gravy.  Then it's off with the heat, leave for a minute while organising other items like naan and pakora, then serve.

It should taste quite sweet, with a strong hint of licqourice and a nice warming glow as an aftertaste.

Best I've made so far anyway, very pleased

 

I'd never registered on the "other forum" before, but this greeted me when I did:





Shurely shome mishtake?

I had a takeaway lamb madras last night from my usual bir (the al bhar in elgin) and everything, except possibly the rice, was just, to my taste buds, better and morish than my home efforts.  The vegetable pakoras had a batter like taste and look to them which was different to the home made ones.

I'd mentioned in a previous thread about star anise providing some of the taste that was missing from my madras, but the thing that really stood out for me compared to mine is the sweetness.  After careful poking and prodding of the real article I could find the merest hint of coriander, no methi leaves and not much else (apart from a quarter of a tomato), but the thing that really stands out is the sweetness, even the pakora sauce is sweet - much thinner than my pakora sauce (chilli powder, lemon juice, water, tomato sauce and mint sauce), not as spicy, definately mint and chilli in there but almost translucent and sweet, like chinese sweet and sour sauce.

Now, looking at the C2Go bangladeshi base which I'd made previously, and the UC base before that, they are very similar if not identical.  In the "secret to the takeaway curry taste" C2Go another base is covered - an indian one.  It's got jaggery in it (which could explain the sweetness of the final curry) and star anise - sounds promising!  Anyone tried this or other "indian style" bases?  How do they compare in taste?

I've still got a lot of c2go bangla base left and was toying with the idea of just adding the jaggery (on order, will make do with demerara sugar for now, has anyone compared the two bases and/or demerara to jaggery taste-wise) to my existing base when I cook the curry, as I now add the anise when starting off anyway.

A final thought on this, the Madhur Jaffery Curry Nation series has a programme on Glaswegian Punjabis (which I've yet to watch) - this may fit in with the indian base idea?

Well, that's not strictly true - I ruined my madras by putting in a whole teaspoon of Mr Naga chilli pickle.  I hadn't tried it before and was unsure on how much to add.  It completely overpowered the dish, not in a good way!

The pickle didn't add the heat I was expecting, just an off-putting smoky kind of taste that for me, detracted from the whole dish - couldn't taste anything of the other flavours and I couldn't eat much of it.

It was slightly better after sitting in the fridge overnight but has made my wary of using it again.

How are your experiences with this pickle and how much do you typically use?

Given our countries propensity for inclement (i.e. crap :) weather is it a realistic proposition to attempt to make poppadoms (or pappadums if you prefer) ?

Has anyone here tried?  This video shows a lady making them using pappad flour and a trampoline, sun-drying them outside...

Urad Papad or Poppadoms - Start to finish

I've got the trampoline but you can see my dilemma, no sun in "bonny" Scotland for 364 days of the year ;D

As you all know a penny saved is a penny earned in business, and I'm sure an indian restaurant is no exception.  Long ago as a naive 17 year old I worked in one of the big supermarket chains and was always intrigued by the number of people of Chinese origin who stocked up on special-offer frozen chips and such like, figuring (probably wrongly) that they may be running takeaways to need that many and that they knew a bargain when they saw one.

Anyway, to the point... to my palette the supermarket frozen beef is definately not as tender as the even the cheapest equivalent fresh variety, but is it worth the not-insignificant extra outlay when the local BIR probably don't bother?

Maybe I'm missing a trick and side-stepping my "local friendly butcher", perhaps wrongly assuming that they are naturally more expensive?  I can't find fresh or frozen lamb at any sensible price in the supermarkets (Asda/Tesco/Sainsburys - no Waitrose up here!)

Your thoughts please...

http://www.youtube.com/user/dipuraja1