I bought some Rajah Chilli Powder from Tesco. It was hot, I mean really hot. Almost orange in colour we refined measurement6s down to 1/4 teaspoon in recipes and still it was too hot. I binned it as a biological hazard in the end. :-X

Quote from: JerryM on March 31, 2010, 06:18 PM
the tandoori chicken looks real good and something i'd be interested in - u haven't by chance come across the chef doing it.

Doesn't finish up looking the same but is the same chef.

http://www.youtube.com/user/sanjeevkapoorkhazana#p/c/9A5549C1B7119F7E/1/_KQjVcSObTg

I had a try at these tonight, first time making naan or even keema naan. I use CA's dough recipe but halved it and added 1/2tsp of black cumin. Primarily because IG mentioned they do the same to their naan.

For the keema I used what I had left from my Shami recipe I tried. https://curry-recipes.co.uk/curry/index.php?topic=4468.0

I rolled out the dough but think I went too thin. the keema was placed in the centre and I bought the outside of the dough to the centre. I then rolled it out to what I thought would be correct.

The result was slightly disappointing as I think I had rolled the dough to thin and it might have been too wet. It did bubble a little but the overall finish was flat. The taste however, wow, I was very pleased with. Next time I will use a larger dough ball and roll it thicker, as I will do also with the layer of Keema.

I had considered before reading this topic that the keema filling was more akin to the Shami kebab as opposed to the Sheek. There is a difference in the two, whether it is cooking process of actual recipe I couldn't say, but the cooked and then ground traditional style of the Shami, certainly works well.

Welcome to CR0, i'm going through the stages myself. Its best to have a good read through. The popular recipes have plenty of replies, so that 'll give you an idea of where to look. That said, most of the recipes here are good.

What are the two final processes?

Just before he stipples the naan he smears a liquid over it, any ideas on this? Milk or watered down yoghurt perhaps.

Also, when the second chap takes it he seems to sprinkle a pale yellow coloured powder over it, looks very much like semolina to me?

Yes I was intrigued to find that not all E numbers are hazardous. Warning headed though.

My cupboard until last year, could be described as an assortment of things bought and tested but never used in anger overt the years. That was until the good lady wife decided to set about removing everything out of its best before or use by date!

I was surprised at the number of packets, jars, cans, etc., that got thrown.

I was surprised at the amount or rather the little amount of colouring that was used in the IG OB Demo. They used just 1/2 teaspoon but it clearly effected the colour. Which is less than a drop in home cooking terms. No doubt other dishes such as tandoori and tikka require a little more.

Its a good starting place to consider the best solution for me, at least.

QuoteNatural food colours are used in traditional (authentic) Indian cooking.  These can be used in place of synthetic colours for those concerned about using synthetic colours.  However, they are far less vibrant and their colour can deteriorate during cooking.  Red is generally achieved using paprika (particularly) and chilli.  Deep red (e.g. in Rogan Gosh) is achieved using Ratin Jot (a natural red root).  Beetroot powder can also be used.  Yellow is generally achieved using tumeric and saffron.  Anatto seeds can also be used for an orangey/yellow.

Thanks CA, I think I will look into this further. Interestingly enough, the IG Chef said he only added paprika to his spice mix purely for colour. So that sits well with your statement.

I will have to google Ratin Jot and Anatto Seeds I have no idea about either.

Have you ever used any natural colourings and if so, which ones and what were your  findings? Of course I assume that if you have tried them you have ruled them out as you appear to use synthetic.

Certainly getting odd weather at the moment. Its been raining cats and dogs here.

Jimmy, thanks for the welcome, your pizza is looking good.