Quote from: George on March 09, 2011, 01:04 PM
Very naughty - criminal even. You make a mockery of the author's copyright by mentioning his rights followed immediately by the recipe. I would applaud if you are prosecuted. Once again, you are out of order.

well done lads good effort 

Hi All,

heres a short vid of me and my mate getting a few naan breads ready we got nice little routine going on now..... enjoy


http://s1113.photobucket.com/albums/k508/hello1272/?action=view&current=chapati.mp4

Quote from: chewytikka on January 31, 2011, 02:33 PM
Fantastic, what a revolutionary idea, selling spices online, who would have thought....

That reminds me, I saw Elvis down the curry house last night.
He'd just come back from partying with Lord Lucan on the Moon.

As he climbed into his 1955 pink cadiliac ufo he shouted "Hey Chewy, check out currysecrets.com, its an inspiration.
Maybe they could publish a recipe book, curry secrets would be a awesome title!

PMSL 

Great post! thanks for the pic's to... where is your pub?? you might get a few more visitors!! 

Great little forum here, not long been up and running ive just joined up

http://woodovenukforum.forumup.co.uk/index.php?mforum=woodovenukforum

Hi Mick,

You do need a lid/cover, i just made mine out of some stainless steel sheet which i robed of a dishwasher door!

the one in the pic was a proto type but you get the idea

Nice one mick, i never made a dopiaza! must do one soon, cheers

Hi mick great pic's mate, the naan recipe i use in my tandoor is CBM's[his name is Mick to] and its the best Ive done by a long shot and now the only one i use -- i usually double the amount:

CBM's Naan Bread
Ingredients

300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
0.5 teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).

Method:
Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about 0.5 an hour

Hi Mick, lucky you your new tandoor looks sweeeeeet!!
as for getting kemma to stick i find flat skewers work better,

you will need your oven at max temp for a few hours for naan cooking! have fun and take us some pic's

you need to source some seasoned wood and 'restaurant' charcoal it burns hotter and longer then the homebase stuff.



Cheers UB.