Quote from: Curry Barking Mad on December 15, 2012, 02:16 PM

Quote from: h4ppy-chris on December 15, 2012, 02:07 PM

Quote from: Naga on December 15, 2012, 08:05 AM
I hesitate to ask...but what's the white stuff in the photo?

yogurt, coriander and garlic sauce.

Hi Chris,
Is the garlic sauce a commercial sauce?

I really like the taste that can be achieved by mixing bought pastes/sauces etc.
I make up a sauce from Tamarind Sauce, Ketchup and smooth Mango Chutney.
Fantastic with samosa's.

Mick

hi Mick
i am going to edit that to "yogurt, coriander and garlic made into a sauce." sorry for the confusion.

Quote from: Aussie Mick on December 15, 2012, 02:56 PM
Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.

Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese.

Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.

mick can you get your man to check this recipe, maybe make it to test it.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

Quote from: h4ppy-chris on December 15, 2012, 02:07 PM
yogurt, coriander and garlic made into a sauce.

Thanks, Chris.

I made these a couple of weeks ago and they were quite nice. I did however find them to be a bit salty so the batch I'm making tonight has got 3.5g salt and 10g sugar to see if they are any nicer.

They rose nicely though in the pan and were almost as good as the ones you get at our local BIR.

I cook mine in a stainless steel frying pan with a lid on to keep the moisture in - no oil needed as when it's hot it won't stick. They bubble up beautifully and I finish them off for a couple of minutes in the oven.

Great looking naans Whandsy