Oooops!!!!!!!!!!!!!!!!!

No problem Stephen, we all make mistakes

I tried to delete it but no luck, have re-posted as a new topic

Humble apologies

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.

Sorry I've tried to delete/move as it's in the wrong place but cannot if anyone can assist please

Hi Guys

Well I've now made Paratha thrice in the last week, was it worth the effort? Yes it was. when I lived in the UK not far from Tooting / Croydon so plenty of Asian fooderies I ate plenty of Paratha but never the quality / Taste that these had, light and flaky and soooooo moreish, I feel the secret is in the kneading of the dough at least 10 minutes by hand (I cheated, Kenwood Chef for 5 minutes)  the dough should be really smooth and soft then rested for 10 / 15 minutes before taking a ping pong ball size of dough oiling and rolling out really thin almost see through, coat with oil, now the folding ( how do I explain this?) *VVVVVVVV*  this is the fold, the * is the TOP and Bottom to achieve this lift from one edge to roughly the center then lower the dough flapping it backwards and forwards so that you end up folding the dough back on its self, press down gently then lift folded dough lifting the dough off the table and repeat the process the dough should like a concertina now gently stretch outwards a little, open your left palm (if right-handed) and curl up dough on your left palm squeeze the last bit under the dough place on work surface and roll out not too thin this time cook on a tawa or heavy frying pan leave till you see the dough changing colour flip over and put a tsp of oil around Paratha cook 1 minute flip again add oil again keep flipping till it looks cooked take from pan and rest a minute before devouring, eating this one will give you inspiration to do the rest    You do get better with practice

Hope this makes sense

No chance of getting anything like this where I am in France even in the couple of Indian restaurants that are around but the nearest is almost an hour away and they are total yuck!!!! the french don't do hot!!!!!

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

Hi CA

I followed your recipe word for word but when I got to No. 6..............................................

My house exploded!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Quote: 6.  Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)

sorry, could not let that one go 

Hello

Well Emin where is their recipe?

Now I've read the post I'm all excited !!!!!!!!!!!!!!!!!!!

Regards

Stephen

Hi Ghoulie and All

Little tip ...... remove seeds from one chilli of each type and allow to dry, airing cupboard is best place, then you have seeds for next year, all my plants come from the dried chillies I have shop bought.

All the best

Stephen

Hi All

Just a little tip when freezing chillies, lay them out on a tray, not touching each other and freeze over night (24 hours) once frozen can be put into a freezer bag or plastic container and as already stated run under cold tap for 30 seconds or so then ready for use, mine have never gone mushy.

All the best

Stephen

I lived in Croydon, lots of asians, lots of curry houses/takeaways lots of asians in both,
in some of the "nicer" resturants you would see the whole (extended) family at a large table (12 plus people) tucking in to many dishes, it was a joy to see.

Hi All

just want to add my tuppy pennyworth.

from what I have read in this forum, I have to agree with all that has been said in this thread I would guess I would be well satisfied with any dish you guys prepared the same as I am sure any I made.

I was lucky in the sense that as a fridge engineer I have worked in many a curry house so saw first hand how things where done and how secretive they could be if you asked questions, used to make me laugh as sometimes they would throw me out of the kitchen for 10/15 mins while they did certain things but I did see quite a bit and it was much as we all do, nothing that special.

I think the difference comes in when it's home made and again Ive been in homes where nanny makes the meal she is normally 70+ and speaks very little english, loads of stainless steel tins or jars filled with her mixes, very little info from her (only big smiles) but you do see what she is doing.
so don't knock yourselves, I think your doing a great job.


fridgdoc