Quote from: madrasandy on September 06, 2014, 10:41 AM

Quote from: DalPuri on September 06, 2014, 10:10 AM
Or use the base of a large frying pan...after a thorough scrub. 

The inside of the fry pan works better than the base IMO, the heat is very good when the pan is spun over to cook the top of the naans

Of course. But I thought livo only owns or can find non stick.

Hi livo,
you can use the side of a large saucepan or pressure cooker as shown here



Or use the base of a large frying pan...after a thorough scrub. 

Hi Mr Ox, is this taken from your own blog?
If so, are you the jolly green giant? 

Add a teaspoon of sugar with plenty of oil to your finely sliced onions. Put the lid on and cook on medium. Check and stir now and again so nothing is catching.They should melt within 20 mins.
The oil can be decanted when cooked.

And another I spotted a few weeks ago.

www.youtube.com/watch?v=BZyk0Ed6_mM
Maggi curry base gravy

Quote from: RobinB on August 31, 2014, 12:12 PM

Quote from: madrasandy on August 31, 2014, 10:21 AM
Im on the look out for a new pan, any recommendations anyone?

I use a Circulon wok for all my curries and pretty happy with it until I saw Atul Kotchar cooking with a neat little pan on telly the other day. Looked perfect for BIR cooking so think i've tracked it down and plan on getting one..

http://www.nisbets.co.uk/Vogue-Stainless-Steel-Saute-Pan-240mm/M923/ProductDetail.raction

Nice shape and almost identical to one I previously linked to. I'd rather have it in black iron than stainless though.

Quote from: DalPuri on September 11, 2013, 02:43 PM

Just came across this on the Tesco website. Also on Amazon and Ebay for roughly the same price.
Not aluminium (Black iron) and a bit expensive but a great shape. 


De Buyer Mineral B Country Frying pan - 24cm dia,  8cm deep


p.s. Looks like the same shape as the one in H4ppyChris' first video of the takeaway he posted when everyone got exited and wanted a deep pan, and it turned out to be a normal sized pan with the wrong video compression.  ;D

Quote from: RobinB on August 29, 2014, 12:55 PM
Just been looking at the chapati makers online, would it cook a naan?

Ive used it to press out chapatis/parathas then straight onto a tawa to cook. But not tried to cook naan with it yet Robin, can't see why not though.

Quote from: Phil [Chaa006] on August 29, 2014, 11:36 AM

Quote from: DalPuri on August 29, 2014, 11:28 AMlove my electric chapati maker and also... a porcelain ginger grater

Tell me more about your electric chapati maker, Frank; sounds interesting.  And does the fact that your ginger grater is porcelain mean that it is more likely to grate ginger, and less likely to grate finger tips, than its modern stainless steel equivalent ?

** Phil.

The chapati maker is a great addition to the kitchen. No mess with flour on the floor and no rolling out required. Just ball them up and rest for 30 mins before flattening a little by hand and cooking. Took a while to get the dough right because the hotplates can act like those table air hockey arcade games and shoot the balls out when pressed down.   ;D
And elephant atta is pretty poor flour to work with. I must've gone through 50-60kg before I realised that.  :(Cannae resist a bargain  )
They do taste a little different to a rolled out chapati though because of the additional flour needed for rolling. I actually prefer a flour chap (as I call them) but for convenience, I can't fault the electric.

As for the ginger grater, I wouldn't be without it. Not once have I broken skin.
Can be used for just the pulp and juice leaving the fibre behind or, with a gentle scrape with the point of the knife in between the rows of spikes, then a quick slap upside down onto the chopping board, everything falls off.
Needing only a rinse under the tap. 

Quote from: RobinB on August 28, 2014, 11:36 PM
Anyone else have a favourite gadget in the kitchen they wouldn't be without?

Favourite kitchen gadgets include pestle and mortar, liquidiser, hand blender, burr grinder and potato ricer. But love my electric chapati maker and also one of these little things which I've had for almost 30 years. a porcelain ginger grater. 

Not really Andy, no. I just like collecting cookery books. 
The only books I can say that I've worked through, are Elizabeth David's.
Most of the time when I get a recipe in my head, I'll scan through everything until I find something similar.
So take your pick, there'll be something good in all of them.