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71
Starters and Side Dishes Chat / Re: Garlic naan
« Last post by Kashmiri Bob on September 25, 2025, 12:59 PM »
Quote from: curryhell on September 24, 2025, 01:40 PM
That naan is looking fairy sexy.  An almond, coconut and sugar filling and a brushing with syrup would certainly elevate it to the next level, or even  stuffing it with sheek kebab mince would do the trick.  Good job Rob.  The original Happy naan recipe really does take some beating. It never fails to deliver.

Yes, not bad at all for a first go I suppose. Feeling more confident. Anything with flour normally means a disaster for me. Starting to really like the bubble naan. Have done one since stuffed with mozzarella and cheddar. Rolled in some kalonji seeds too. Very nice!

Rob
72
Starters and Side Dishes Chat / Re: Garlic naan
« Last post by curryhell on September 24, 2025, 01:40 PM »
That naan is looking fairy sexy.  An almond, coconut and sugar filling and a brushing with syrup would certainly elevate it to the next level, or even  stuffing it with sheek kebab mince would do the trick.  Good job Rob.  The original Happy naan recipe really does take some beating. It never fails to deliver.
73
Starters and Side Dishes Chat / Re: Garlic naan
« Last post by martinvic on September 24, 2025, 01:22 PM »
Looks great to me.  :smile:
Do you turn the Tawa upside down over the ring, with the naan stuck, to do the top?
I found you only need a minimum amount of time when cooking the bottom on a very hot tawa. Just slap it on, press it down all over with a finger, to make sure it's stuck, then turn over. seconds really as it carries on cooking when turned over.
Best thing I found to get them off was a cheapo, flexible, metal spatula/fish slice used upside down.
74
Starters and Side Dishes Chat / Garlic naan
« Last post by Kashmiri Bob on September 24, 2025, 11:47 AM »
First go at homemade naan. Followed Misty’s online recipe. He does acknowledge that it is essentially Chris’ YouTube recipe. Halved everything. Due to my aversion to the feel of flour used a plastic glove for the mixing/kneading stage. Found the mix hardly sticks to the glove material, which made things easy.  Rolled in some thinly sliced fresh garlic. Ultimately overdid it a bit on the tawa. Some burning. Came off intact though with a knife.  Lots of bubbles. Too many, imo. Before serving brushed with melted butter ghee, containing freshly chopped coriander leaf (not shown). With this, a cluster of the bubbles resembled the scary eyeball monster thing in the new FX Alien Earth series; very off-putting.   

Anyway, had the naan with a 10/10 Balti chicken (Mick’s base). Identical taste/texture to the soda naans we used to get (5 for £1), but with the lift of fresh garlic and ghee. On retiring for the evening I experienced a wonderful garlic haze with that mild, but not unpleasant, indigestion. Concluded that the naans will be a keeper and an alternative to rice (or crinkle cuts) now and then. However, that night I had real trouble sleeping. My tummy started to gurgle. Also noticed I was burping and passing wind, simultaneously, which is not ideal. There does seem to be a lot a baking powder in the recipe. Will reduce it next time, or perhaps try a yeast based alternative. Early days though. Have loads of the dough left in the freezer. Practice makes perfect and all that.

Garlic naan underway



Rob
75
Curry Base Chat / Re: Next base to try
« Last post by Robbo141 on September 19, 2025, 09:13 PM »
Yes the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.

Robbo
76
Pictures of Your Curries / Re: Chicken phal vs The flu
« Last post by curryhell on September 19, 2025, 06:33 PM »
 :kiss: Can't beat it, but it's more difficult nowadays to find somebody who can cook it properly and not kill the flavour  :clown2:  Has the advantage of keeping most known germs at bay and clearing the tubes too.
77
Pictures of Your Curries / Chicken phal vs The flu
« Last post by Kashmiri Bob on September 19, 2025, 12:42 PM »
Been rough for over a week. Freezer raid/lucky dip last night. Cleared the tubes and reset my palate.  Feeling better already.



Rob

78
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on September 19, 2025, 12:12 PM »
Stocked up on dispo BBQs at reduced price (£0.73). Bought 25.




Tandoor Master naan cushion (10"). Just got the cover and stuffed it myself. Needs a bit more stuffing.



Rob
79
Curry Base Chat / Re: Next base to try
« Last post by Kashmiri Bob on September 19, 2025, 11:43 AM »
Quote from: Robbo141 on September 19, 2025, 12:09 AM
Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.

Let’s see how it turns out.

Robbo

She did a less stinky recipe version in The New Curry Secret. Halved the amount of oil and changed to olive oil. Increased water to 1.5 L. Neither for me anymore I am afraid, or anything similar, which is most of them. The effectively blank canvass approach to BIR gravy is flawed, imo. The Curry Secret was first published in 1989. This is perhaps significant. 400 g tinned tomatoes standard here Robbo, I think.

Rob
80
Lets Talk Curry / Re: Balti
« Last post by Robbo141 on September 19, 2025, 12:11 AM »
Flameproof suit a good idea back in the VERY early days of the forum. Lots of opinionated opinion makers back then!
Less so now I think.

Robbo
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