Had this for supper last night, only had 6 green chillies in it .....................
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#2
Pictures of Your Curries / Proper yeast based Tandoor Naan
May 18, 2013, 11:35 AM
My proper Naan with a plate of Keema & Aubergine curry 
Tandoor Naan on a Tawa
350g plain flour
200 ml lukewarm Milk
2 tbs oil
125 ml plain yoghurt
1 tsp sugar
1 tsp dried yeast
? tsp salt
Butter
To a bowl add yeast, sugar and warm milk mix cover and let stand for 10 / 15 minutes now add yoghurt and mix and then add flour mix a little then add salt,
the dough will be sticky if needed add a little flour and kneed for 10 minutes put a tbsp of oil in a bowl and smear around place dough in bowl, using your hand spread the other tbsp of oil over dough, place bowl in a plastic bag.
If you need dough within 2 hours place bowl in a warm place, if not place in fridge remember to remove from fridge 1 hour before needed. When needed pull off a piece of dough about the size of a lime using some flour roll into a ball then start to form to the shape you want with your fingers you can use a rolling pin but be gentle you don't want to push the bubbles out of it.
Cook in your tandoor or oven as you normally would or do as I do cook on a tawa then under a grill.
Tandoor Naan on a Tawa
350g plain flour
200 ml lukewarm Milk
2 tbs oil
125 ml plain yoghurt
1 tsp sugar
1 tsp dried yeast
? tsp salt
Butter
To a bowl add yeast, sugar and warm milk mix cover and let stand for 10 / 15 minutes now add yoghurt and mix and then add flour mix a little then add salt,
the dough will be sticky if needed add a little flour and kneed for 10 minutes put a tbsp of oil in a bowl and smear around place dough in bowl, using your hand spread the other tbsp of oil over dough, place bowl in a plastic bag.
If you need dough within 2 hours place bowl in a warm place, if not place in fridge remember to remove from fridge 1 hour before needed. When needed pull off a piece of dough about the size of a lime using some flour roll into a ball then start to form to the shape you want with your fingers you can use a rolling pin but be gentle you don't want to push the bubbles out of it.
Cook in your tandoor or oven as you normally would or do as I do cook on a tawa then under a grill.
#3
Lets Talk Curry / Curry Night "To-Night"
September 22, 2012, 09:02 AM
Hi Guys
I need you all to help out to-night.
I belong to a motorcycle club here in France and to-night and I (just me) will be cooking a full curry meal for 13/14 people who are starved of curry (they really don't do curry in France)
Poppadoms with chutneys, onion bhaji, chicken curry, veg curry both mild but I am also making a batch of madras sauce for those that want some "bite" and plain rice, some of the ladies attending are making desserts.
Where you lot come in is, please keep your fingers crossed for me.
I am hoping to have enough time to take photos, watch this space!!!!!!!
Thanks
Stephen
I need you all to help out to-night.
I belong to a motorcycle club here in France and to-night and I (just me) will be cooking a full curry meal for 13/14 people who are starved of curry (they really don't do curry in France)
Poppadoms with chutneys, onion bhaji, chicken curry, veg curry both mild but I am also making a batch of madras sauce for those that want some "bite" and plain rice, some of the ladies attending are making desserts.
Where you lot come in is, please keep your fingers crossed for me.
I am hoping to have enough time to take photos, watch this space!!!!!!!
Thanks
Stephen
#4
Just Joined? Introduce Yourself / HELLO!!!!!!! From France
September 05, 2008, 08:44 AM
Hi All
What a great site wished it was about 40 years ago
That was when I first started making curries, nothing like what is available now!!!!
thought I was pretty good until I found out about curry base which was reasonable but nowhere near as good as now, used the Bruce Edwards base last Saturday and cooked for 15, Chicken Korma, Chicken Madras, Medium Pork, Pork Vindaloo (special request) and aubergine curry plus onion bhaji's and 45 samousas followed by Almond Kulfi, all went down a treat especially as 6 of the guests where French and had never tried curry before.
Still got a lot to learn (every time I know ALL the answers, some bugger changes the questions)and will be a regular visitor to this great site.
All the Best
What a great site wished it was about 40 years ago
That was when I first started making curries, nothing like what is available now!!!!
thought I was pretty good until I found out about curry base which was reasonable but nowhere near as good as now, used the Bruce Edwards base last Saturday and cooked for 15, Chicken Korma, Chicken Madras, Medium Pork, Pork Vindaloo (special request) and aubergine curry plus onion bhaji's and 45 samousas followed by Almond Kulfi, all went down a treat especially as 6 of the guests where French and had never tried curry before.
Still got a lot to learn (every time I know ALL the answers, some bugger changes the questions)and will be a regular visitor to this great site.
All the Best
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