Were these onions uncooked?
That would be different!

I use a tandoor
But here is a very good recipe from Paul Cleary (Pacman) :-



Naan bread mix at the restaurant

This is the mix I was taught by the tandoori chef it is used in both restaurants
This quantity is approximately 1/3 of the portion done in the restaurant
And is what I make up at home.

Part 1
Mix this in a measuring jug
1/4 pint of semi skimmed milk straight out of the fridge
? pint of cold water
1 large egg including yolk
1 teaspoon black onion seeds
1 tablespoon vegetable oil
1 teaspoon level of any baking powder not soda and do not be tempted to add more
2 tablespoons caster sugar
? teaspoon salt

whisk this up for 15 to 20 seconds

Part2
Get approximately 800 g /900g self raising flower and put it in a mixing bowl and add half the mixture. Mix this up quickly. Now add the mixture and kneed quickly until you get a good dough. This process should not take more than 2 minutes.The dough should be sticky but when pulled should leave the bowl without leaving any behind. You will have some of the mixture left at the end so
Don?t pour it all in. Discard any left over mixture.
Now pour veg oil . about 2 teaspoons. on your hands and quickly kneed this over the surface of the dough. This will take about 5 seconds it is merely to oil the exterior.

Part3
Let stand for one hour in the kitchen. The dough will not change size notably

Part 4
Wrap in clingfilm and put in the fridge overnight . The restaurants all do this.
You can use the dough now but it is not as good as when it returns to room temperature.

Part 5
Take out of the fridge about 4 hours before use. The dough must return to room temperature. It will be marshmellowy and light when you take the clingfilm off


FOR PLAIN NAAN ONLY

The chef will take a piece of dough . around a sixth to an eighth of the completed dough and lightly dust it with self rising flour. Then roll it into a ball
He will now flatten the dough to about 4 inch in diameter.
Now he will dip his hand in oil and cover one side only of the bread with it.
Pushing the oil across the dough and making it about 5 inch in diameter.

Now here is the tricky bit. The plain naan bread is never rolled out and the restaurant
Style bread is achieved by tossing the dough between the hands until the dough becomes about 3 mm thick. You can also achieve this by spinning and pulling the edge of the dough until it stretches out. The tandoori chef will usually take about 30 seconds to achieve this it takes me slightly longer. The secret here is that some of the dough will be thicker than others giving the bubbly effect when tandoored. If any holes develop doing this don?t worry about it, it takes a while to perfect. If you desperately wish to roll the dough press a few areas down afterwards to give it an uneven effect and finish it off by pulling it. The teardrop shape is NOT achieved  by the bread falling lower into the tandoor but by the chef pulling one end into that shape.

The bread is then stuck on the side of a low heated tandoor by its dry side and is cooked in around 2 minutes. The bread will start to develop lots of bubbles in around ten seconds.

For your first attempt it is best to get the dough down to about 1 - 2 mm as the bubbling will occur more when the dough is thinner.

If no tandoor is available then you will need to heat an iron griddle or similar until it is piping hot . Place the dough on this oil side up  and place under a grill. Cook for 2-3 minutes.
Do not put in an oven or you will end up with a giant scone.

If the dough does not bubble then the griddle is not hot enough OR the dough is too thick.

Once cooked lightly coat the bread with hot melted normal butter using a pastry brush.

I've never had a bad tummy from my curries
I freeze the old oil and take it out when I need it again
Has anyone been ill from old oil yet?

I reckon that's where the Kushi base fails
The oil should be separated out before pureeing
or you should cook the pureed base for an hour longer, so the oil rises to the top again

There is nothing wrong with this, or Curry Queens and Grimmo's demo at the same place.
There was disappointment that the base lacked the "taste"
But they all do, unless you use "old oil" tecniques
Perhaps a problem of this site, is that there is too much information
I shall be making this  base again
It was a really enjoyable demo, although a round trip of 240 miles!

I managed to get a really large sample of the curry gravy again.
Viewed from the side of the takeaway carton there is a quarter of an inch of oil.
The oil smells just like the "cracked it" post by Mark J
It tastes very nice
Sweet, oily, fried oniony, a little spicey (but no particular spice), quite KD base like.
Very good on it's own
The main point though, is that it already has the "taste"
I will cook with some at the weekend
You couldn't fail with this stuff

Hi Mark
         Believe me
The info you have posted on this site has been far more helpfull than David Smith.
What about the recent "used oil" posts?
And your old base into the new post, and your amazing full size curry gravy recipe?
Thanks

Quote from: Mark J on November 30, 2005, 05:39 PM
Only other time Ive used mace is in pat chapmans 30 spice garam masala as I recall? ;D

I think I will have the mace, I bought, for many years to come
Some spices have been a welcome addition, such as Black Cardamom (used for Curry Gravy)
and Black Cummin (Brilliant in Pillau rice)
Fennel seeds are great too
They have a lovely subtle aniseedy flavour
But Mace seems surplus to requirements
Certainly unneccesary for BIR

I use ghee on my home made naans too.
But only the butter one.
I have never seen the SWAD brand in any of the Asian supermarkets
The main brand, in Nottingham, is Kyber
Bright yellow plastic tubs with red writing
The smallest veg ghee container is 2 kg
It's too big to keep in the fridge but I was told that's ok
Is it?
I believe all the impurities are removed in it's production, so it can't go off.

Thanks JB
I notice how you fry the onions first and then add the garlic & ginger.
This is the opposite way round to the kushi method
It would give a very different result