Domi.

QuoteI'm in the twice a week club now...

Yeah, but how many curries do ya have in a week :

Ray x

Well Axe,

Tonight will be my 3rd in a row ;D  And no doubt, any left over (of which there won't be loads :, will be scoffed tomorrow night.

I'm gonna have to vote 3 times a week I think

Ray

Chris,

Quote from: chriswg on April 09, 2010, 01:07 PM
I'm having a Dipuraja weekend so I'll give these a go too. I'm not convinced the lamb could be cooked in 6 mins inside dough but I'll find out.

Don't find out the hard way and give yourself food poisoning mate

I know that you will want to do the recipe to spec, but I would dry fry the keema for a couple of minutes first, just to ensure that it cooks through when you bake them off.

Ray

Guy's

I prefer Chapatti or Paratha to naans.  I've come to the conclusion that I don't really like naan bread except for ones I used to get from my old TA which has long gone now.  They were quite thin, crispy and not at all puffed in any way.  They were also yellow in colour.  One of the guys there did write the recipe down for me but I lost it about 15 years ago.

If I remember rightly, the colour came from the use of a lot of vegetable oil, much more than the quantities in most recipes on here but, I doubt that's where all the colour came from.  I know it wasn't through food colouring and I don't remember any turmeric going in there.  I've never been able to recreate them.

Any thoughts?

Ray

p.s.  I realise that this is probably in the wrong section now but I was only going to make a small comment on parathas

Hi Jerry,

Quotei rarely use the East End now preferring to swap it with the Kushi.

It's the Kushi spice mix that I refer to when I say it requires both curry powder and Garam Masala!

All my spices are Rajah as it is the predominant brand in my local Asian Supermarket.

Ray

Axe,

Doesn't he make it look so simple? 

I'd be happy giving this one a go but I would leave it in the oven a little longer.  That's my only gripe with his nanns, he doesn't cook them long enough for me.  Maybe he does it this way for the demo purpose, although, he did taste the meat and said that it was cooked?

Ray

CA,

Now this looks more like it to me method wise and I'd be happy to give this one a go.

I noticed the 'make sure that you burn the spices' comment.  I'm sure we are all experienced enough to know the you never, ever let the spices burn.  I think or at least hope, he meant let the spices 'cook'

Ray

Hey Axe,

After my silly answer to your serious question, I thought I'd have a proper look for you

Found this:  http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/munagakaayadrumstick/

Could be what your looking for?

Also, check out their slogan just under the heading, nearly as good as 'cook with passion not paste'   

Ray

Brilliant String,

Pics are always good, videos are even better.  I'm so suprised how well this has turned out and just goes to show, what the hell do I know ;D

Cheers,

Ray

Hi String,

That's brilliant.  I for one have been very sceptical about Dipuraja's cooking method, but post's like this are of so much value to every member here.

Just one more thing mate, was there as much sauce in the dish as there were in the video?  My thought on CTM is that the sauce should be thick and really cling to the meat, again, this may be down to regional variances?

By the way, Im in Manchester.

Ray