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Quote from: abdulmohed2002 on January 08, 2012, 08:26 PMQuote from: curryhell on January 08, 2012, 04:35 PMThanks for clearing that up Abdul . This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.Hi Curryhell,This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.Ingredients for the peshwari mixture1 and half tsp of coconut powderjust under a tsp of almond powder2 sultanas cut into small slicesHalf tsp of SugarCoronation milk 2 to 3 tspMethodMix thoroughly and make sure the mixture should not be runny.Then put the mixture into the naan dough.Then make the naan using the normal procedure.Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.
Quote from: curryhell on January 08, 2012, 04:35 PMThanks for clearing that up Abdul . This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.Hi Curryhell,This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.Ingredients for the peshwari mixture1 and half tsp of coconut powderjust under a tsp of almond powder2 sultanas cut into small slicesHalf tsp of SugarCoronation milk 2 to 3 tspMethodMix thoroughly and make sure the mixture should not be runny.Then put the mixture into the naan dough.Then make the naan using the normal procedure.
Thanks for clearing that up Abdul . This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.
Hi Curryhell,This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.Ingredients for the peshwari mixture1 and half tsp of coconut powderjust under a tsp of almond powder2 sultanas cut into small slicesHalf tsp of SugarCondensed milk 2 to 3 tspMethodMix thoroughly and make sure the mixture should not be runny.Then put the mixture into the naan dough.Then make the naan using the normal procedure.
Coronation milk 2 to 3 tsp
Quote from: jb on January 08, 2012, 08:54 PMQuote from: abdulmohed2002 on January 08, 2012, 08:26 PMQuote from: curryhell on January 08, 2012, 04:35 PMThanks for clearing that up Abdul . This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.Hi Curryhell,This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.Ingredients for the peshwari mixture1 and half tsp of coconut powderjust under a tsp of almond powder2 sultanas cut into small slicesHalf tsp of SugarCoronation milk 2 to 3 tspMethodMix thoroughly and make sure the mixture should not be runny.Then put the mixture into the naan dough.Then make the naan using the normal procedure.Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.Hi Jb, It would be best if you come to the restaurant and see how the definite version is made as seeing something yourself would make it much easier to understand, let me know when your free and I will let you know which day would be best to come. Abdul
Quote from: abdulmohed2002 on January 08, 2012, 08:26 PMCoronation milk 2 to 3 tspHi Abdul,Sorry if this has been asked before, but what is "Coronation milk" please? Do you mean "Carnation"? Or "Condensed"? Or is it something entirely different?Thanks,
This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.Ingredients for the peshwari mixture1 and half tsp of coconut powderjust under a tsp of almond powder2 sultanas cut into small slicesHalf tsp of SugarCoronation milk 2 to 3 tspMethodMix thoroughly and make sure the mixture should not be runny.Then put the mixture into the naan dough.Then make the naan using the normal procedure.
Quote from: abdulmohed2002 on January 08, 2012, 08:26 PMThis is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.Ingredients for the peshwari mixture1 and half tsp of coconut powderjust under a tsp of almond powder2 sultanas cut into small slicesHalf tsp of SugarCoronation milk 2 to 3 tspMethodMix thoroughly and make sure the mixture should not be runny.Then put the mixture into the naan dough.Then make the naan using the normal procedure.Thanks Abdul, for posting another old school BIR recipe.Carnation Evaporated Milk and even Cow & Gate Baby Milk Powderstaple ingredients in BIR's back in the 70's.Sadly the Golden Raisins/Sultanas are being left out of the mixnowadays for some reason. (probably cutting corners)I also bought your book, when you first joined cR0, but I never receivedany further enhanced updates like others have. Would be interesting, thanks ChewyTikka.
