Quote from: martinvic on September 13, 2012, 01:31 AM
https://curry-recipes.co.uk/curry/index.php?topic=6084.msg69600#msg69600 

Wasn't much interest on here so didn't follow it up.

Martin

Oops, note to self... use search next time... sorry

How did yours turn out Martin?   I found another recipe (sans video this time) at http://www.curryfrenzy.com/curry/html/how-to-make-poppadoms.html which doesn't even dry them before frying....

Oven on a low heat is a good idea, thank you Axe

Given our countries propensity for inclement (i.e. crap :) weather is it a realistic proposition to attempt to make poppadoms (or pappadums if you prefer) ?

Has anyone here tried?  This video shows a lady making them using pappad flour and a trampoline, sun-drying them outside...

Urad Papad or Poppadoms - Start to finish

I've got the trampoline but you can see my dilemma, no sun in "bonny" Scotland for 364 days of the year ;D

Quote from: Tommy Timebomb on September 10, 2012, 09:44 PM
I'm genuinely LOL Stephen, those are some amazing pics... Fantastic
The base has a lovelly sheen on it and the naan lookes superb, was that an unfortuanate blowout  on center right.
I take it it was the finishing off under the grill method?

Thanks, yes first attempt at the tava/grill combo

Quote from: Secret Santa on September 10, 2012, 09:43 PM
The pakoras and naan look superb. I'm a bit dubious about the beef madras though. I've never seen a BIR that does beef dishes. Which part of the country are you from?

Where is the naan cooking method posted please?

Thanks for the kind words, in up in the north of scotland, beef-serving BIRs are common here, at least in the inverness-shire/moray area, my two faves are:

http://www.tripadvisor.co.uk/Restaurant_Review-g186558-d1479265-Reviews-The_Qismat_Tandoori-Elgin_Moray_Scotland.html

http://www.tripadvisor.co.uk/Restaurant_Review-g186558-d2422320-Reviews-Al_Bahar-Elgin_Moray_Scotland.html (http://www.albaharelgin.com/)

RE: the naan method, it's this one - https://curry-recipes.co.uk/curry/index.php?PHPSESSID=9d5478aaad71baa18669a9cc27454a85&topic=8803.0  Putting them under the grill as opposed to flipping them on the tava pan wasn't something I'd tried before, but it worked much better

C2G Pilau Rice...


C2G Base...



CurryKing Vegetable Pakoras / my Pakora Sauce...


Beef Madras (the 100% clone of my local BIR)...   


C2G (dough)/HappyChris (cooking method) Naan...

Thanks curryhell, personally I've found the missing piece for my puzzle with your suggestion of star anise at the tarka stage  - cooking with UC base and C2G bassar mix gives exactly the taste of madras at my local favourite two BIRs, that mysterious licqourice-type taste that's in the background, I'd tried powdered fennel (not exactly the same taste), and ground up star anise in the mix powder but neither quite hit the spot

Your method did, and simple too!

Thanks a million  ;D  ;D

Will add the ubiquitious curry-porn later...

Thanks for the link, gong to try this one after i've got through my massive batch of frozen c2g naan dough, appears that the c2g one uses the same ingredients and method except there is yoghurt in julians.... i wonder what difference the yoghurt or lack of it makes?

I take my frozen dough out and leave it in the fridge to defrost overnight before using next day straight from the fridge, maybe that's where I'm going wrong as they're not very marshmallow-like at the moment.

Well i tried the blowtorch method and I'm a little disappointed.  Although the naans puff up as expected they don't cook inside and end up uncooked and doughy.  I think turning it over on the tawa and letting it burn a bit produces better results, but worth a try anyway.

Quote from: Ramirez on July 30, 2012, 10:43 AM

Quote from: StoneCut on July 30, 2012, 10:34 AM
I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).

Ditto - any chance of a photo/video Clive?

My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one

thanks for the handy tips and advice guys