Quote from: mickdabass on January 25, 2012, 10:00 PM
My good lady wife bought me a charcoal tandoor for christmas last year and since then I have tried lots of naan recipes but so far i havent had much success in producing a bir style naan. Its been (and still is) good fun experimenting tho! I was just a bit concerned that you might alter the restaurant recipe to make it more suitable for cooking in a domestic oven rather than a tandoor

Hi Mickdabass,

Charcoal tandoor is one of the best tandoors to have, your very lucky you have one at home!
Just a little tip with naan bread, (Incase you have not done so) I am not sure how well you make your mixture, it is most important that you allow the naan dough to settle for about 2-3 hours before you start making them
Once you make them into small naan doughs, again, let them settle for an hour or two, then start making them. Make sure your tandoor is very hot (350-500).

It is very important to allow the dough to settle.

You do not need to alter the restaurant recipe.

Abdul

Quote from: Whandsy on January 25, 2012, 09:56 PM
Abdul's own website offer's one 2 one lessons from 25 quid for 1 hour. I don't know where he's based though

Hi Whandsy,

I am based in Essex.

Abdul

Quote from: 976bar on January 25, 2012, 09:36 PM
Hi Abdul,

Are you in a position to offer a session one day like Az is going to provide in his restaurant?

I'm sure there would be a lot of interest....

Please let us know

Hi 976bar,

The lessons I offer are home based. But I am talking to a few people to use the restaurant facilities during the daytime, so I can offer day courses also. Once it has been finalised I will put it on my website and also let you know on cr0.

Abdul

Quote from: mickdabass on January 23, 2012, 09:34 AM
Hi Abdul
I made your enhanced gravy yesterday and would just like to say that the resultant curries I made were some of the best i have ever made. Its not often i make a base sauce and manage to get the oil floating on the top, but i succeeded with your recipe

Many many thanks

mick
;D

ps it would be interesting to see your restaurant recipe for 100 naans!!!

Hi
I am happy that it turned out so well! I hope other members will also give it a go and share their experience.
100 naan recipe; again it is not written down, once I have then I will post if you like. Mind you if you do make an attempt without training it will be difficult for you to make it come out right.

Abdul

Saag Bhaji (P.17 in Learn 2 Cook book and have omit the Methi)

Ingredients
Your choice of oil  5 tbsp
3 Cloves Garlic  Chopped
Salt half tbsp
2 Green chillies  sliced
Half of a medium sized onion  chopped
8 Spice 1 tbsp
Dry coriander leaves  quarter tbsp
Butter (brand of your choice) 1 tbsp
Tomato puree paste  1 tbsp
Gravy 1 and half tbsp and 1 pint
1 packet of Spinach  500 to 750grams
Water

Garnish
Fresh coriander

Method

Part 1: Firstly you must prepare the spinach; defrost the packet of spinach and drain the water as much as you can (squeezing the water with your hand would be enough). Place to a side...

... Part 2: Place a cooking pot onto the cooker with medium heat and pour oil and wait for it to heat (2 minutes). Add garlic, green chillies and onion. Then add salt (according to taste), dry coriander leaves and cook until golden colour (5 to 10 minutes). Then add the spinach and again stir well breaking any blocks so as to ensure the spinach cooks well. Add butter and stir well.

Once you have stirred thoroughly, push everything within the cooking pot away to the sides until the middle part of the pot is exposed (the heat MUST be slow during this time). Add into the middle of the cooking pot; 1 and half tbsp of gravy; tomato puree paste; 8 Spice and 1 ladle spoon of water. Cook the massala in the middle, stirring for 5 minutes and stir the massala with the spinach that had been pushed away from the centre of the cooking pot (5 minutes with medium heat).

Add 1 pint of gravy sauce, quarter pint of water, stir well and garnish with coriander and finally leave on a slow heat for 10 minutes.

try this, hope you enjoy it 

As a chef, cooking Indian dishes both at home and in the restaurant; I have not seen any difference in regards to the taste. The difference is you have to try harder when at home as things are not set as they are in the restaurant kitchen. There are dishes you can cook which you do not have to put in the tandoor; chicken tikka; and tandoori chicken.

When I had worked at a restaurant in the beginning of 80s, the restaurants which did not have tandoor, had grills which they used instead.

I do not totally agree with their statement , I will be interested to watch the programme and then comment further.

Abdul

Quote from: chewytikka on January 11, 2012, 09:17 PM
Hi Abdul
Thanks for the base update, would you call this extra step a Baghar,
some members are interested in cooking terms and techniques.

cheers Chewy

Hi Chewytikka,

Yes, I would call this extra step a Bhagar.

Abdul

Quote from: curryhell on January 11, 2012, 08:49 PM
Cheers Abdul, that vindaloo looks right up my  street .  Would appreciate the new recipe as well.  That should take care of the weekend menu for me ;D.  Thanks for posting.

Hi Curryhell,

I will try and post it within the next few days 

Abdul

Quote from: chewytikka on January 11, 2012, 09:17 PM
Hi Abdul
Thanks for the base update, would you call this extra step a Baghar,
some members are interested in cooking terms and techniques.

BTW I cooked Mr. Jolil's staff curry in a pressure cooker the other day
and it was spot on, thanks for sharing.

A bit of a long shot, I'm looking for an old time favourite recipe for Rezala
it would be interesting to try your style of cooking it.

I understand if its an ask too much.

cheers Chewy

Hi Chewy,

I am glad you enjoyed Mr. Jolil's Staff Curry and I will try to write the recipe down soon, if I don't by the end of the month then please remind me  and your not asking too much dont worry 

Abdul

Quote from: noble ox on January 09, 2012, 12:10 PM
Hi Abdul
Thank you for putting all this info on this forum for us all
Vindaloo has been my favourite for years
Is there any chance of a recipe from you please?
Thanks again for your kindness

Yes, I hope you enjoy this as it is a very old recipe. The 'modern' recipe is a little different to this one. If you would like to taste the difference then let me know and I will make amendments.