Quote from: vindapoo on May 31, 2013, 09:02 PM
thanks will give that a shot, I did think missing the yeast was a bad idea.

Even when I have left out the yeast the naans were still good, just no huge blisters.



..and I know why they didn't blister huge...

I was trying to replicate naan's I had eat in Delhi which were ultra thin & crispy, so I rolled these out very thin before cooking.

I  still stand by that the OP didn't allow enought time for the dough to rise or he punched it all back out.

I imagine you didnt let the dough rise enough or you punched all the co2 out of it when neading it back down.

this is my recipe / method

INGREDIENTS:

2 cup plain flour
1 cup self rising flour
0.5 Tsp of bread yeast
1 egg
0.5 Tsp salt
0.5 Tsp baking powder
2 Tbsp sugar
1/2 cupl warm water
1/2 cup milk
vegetable oil

METHOD

1. Sieve flours, add yeast, baking powder, salt, sugar and mix in bowl

2. Whisk egg, milk, 1 tsp oil

3. Add warm water to flour mix and hand mix for about 15 seconds

4. Slowly add egg, milk, oil mixture, little at a time. Do this step quickly after adding the water, or the mix will be lumpy.

5. Mix and knead with your hands until the dough is smooth, and no longer sticks to your hands or the bowl. This takes about 5 minutes.
(rub oil all over your hands to stop the dough sticking so much)

6. With your hands, rub oil on the dough ball. Cover dough with a damp towel, and rest for 2 to 3 hours (room temp) it will double in size.

7. After 2-3 hours, punch down the dough and split into 4 balls. Knead and roll the divided dough into 4 balls. Cover again with damp towel and rest for 30 minutes until you are ready to cook.

8. Take a ball of dough and flatten it and pull it (or do the hand to hand throw thing) until you have a 1-3mm thick bread. Add garlic, mustard seeds or anything else you like at this point to the dough.

9. Fry the dough on a thick bottomed frying pan or tawa for 1-2 minutes then grill and 'toast' the bubbles

repeat

I gently simmered the potato until al dente with a tsp of mixed spices with the lid on the pan.

And yes, I generally have them served in a more bhoona fashion, but this was my first attempt.
I used about 175 - 200ml of garabi and reduced it to about 1/2 the volume.

Not as sweet as i'm used to, vinegary taste from the tom paste, and I prefer it with more tomato flavour, but good non the less.

Next time i'll mix in diced toms with the onions, add some passatta and reduce down then add the gravy.

I did fry off some cumin seed before cooking and the flavour came through well.

I decided to try Dipuraja's bombay aloo

CA's base gravy - 1/2 of the recipe qty



Blended



Cooking



Finished

I struggled to find any in the UK so while I was in India I asked a waiter in the Imperial hotel if the chef had any spare during a meal, and he came back from the kitchens with a whole load of spices for me, including Indian tej patta.

Good luck and make sure the bottle of Kingfisher guides you well.

cut the onions in to nice big pieces, heat some oil in a wok until smoking then fast fry the onions for a minute or 2 so they singe on the edges but have a nice crunch and flavour burst.
..and add to curry.

For the first layer of onions you'll be wanting to make a bunjara, or finely chop onion and fry in a little bit of mixed spice G&G

I like my ratia to be like the consistency of single cream and I usually use this recipe

225g yoghurt
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp sugar (or to taste)
1 teaspoon mint jelly (or sauce)
1/2 tsp mango powder (amchoor)
1 tbsp fresh coriander (finely chopped)
pinch of salt (or to taste)
couple of drops of green or yellow (or other colour) food colouring (optional)
1 clove finely chopped garlic

Simply blend all of the ingredients together.

Great with popadoms, tikka & kofta / shami kebabs

I have finally got my wok back to its perfect seasoned colour for cooking asian cuisine again after 2 years of cooking.

Now this wok is about 30 years old, it was passed on to me by my dad.
Carbon steel and bought from Wing Yips in Birmingham.



You can see the top most ring of blackness was where the wok was at until 1 of my kids used it and decided to wash it .... WITH WASHING UP LIQUID AND A SCOURER!!!

Needles to say I was not impressed.

Every week it is used, washed only with hot water from the tap and my bare hands and rubbed dry with a paper towel.
Then it goes back on the gas until it smokes and a tsp of oil is rubbed into the whole surface.

I have since bought the kids / wife their own wok to do as they please and instructions to not even look at mine.