Topic: Tea tonight

[SoberRat]

Cracking looking food there, SR.

Any tips on colouring the rice like that would be appreciated

Hi Garp, the way I done this batch was to separate some rice and add colour to it then fix it in the oven on a low heat for about 15 minutes. I used powdered food colouring. The one problem with it was the grains became a little 'crispy', but it was ok once it was heated with the rest of the rice. Hope that helps. I've always had problems with this myself.

All looking lovely which recipe did you use for the mint sauce.

London.

I just used natural yogurt, Coleman's garden mint and honey, I'm sorry I don't have measurements as I add a little at a time to get it right.

[celtictony]

It looks delicious

[ampy]

looks like a propa takeaway

[littlechilie]

Hi SR, out of intrest what Naan recipe did you use for the photos? Cheers LC.

[SoberRat]

Hi LC, I used h4ppy Chris naan, but these were with peshwari paste in which stops them from bubbling up as normal plus the came out of the freezer. They taste good but are not so good to look at.

[littlechilie]

Hi SR, I thought they looked ok to be honest  I'm on a mission at the moment to master every aspect of cooking Naan.
I made up 4 different batches of dough using various methods and cooking techniques this week! Hope it's all worth my time.
Thanks LC.

[SoberRat]

I wish you luck with your mission. I have only tried 2 recipes, the first was Julian's at c2go and the other was the happy naans you see in my photo and it was close enough for me to the local restaurant. I would like to crack the keema naan though which is why I have tried the seekh kebabs.
It will be interesting to see how your 4 different batches turn out. Good luck mate. 

[nursebetty]

Looks lush
My husband eats Vindaloo although us girlies in the house don't eat it.
Is there a recipe posted in forum?