Uses his fingertips to control air distibution throughout the dough

Dont use a non stick pan, and make sure that the base caramelisis when making the final curry, this will change the taste. I used to have this problem and this helped a lot,hope it helps you. 

As he folds the dough he pokes the dough down in the middle with his right finger to form a pocket for air 

Hi hezzie I buy duch onions from the asian supermarket in rushholme they were ?1.49 for 9 kilo so cheap, when I make popadoms I like onions with tomato ketchup but the wife likes onions with fresh tomato.After a couple of hours or so my onions are very mild but the wives are always still sharp, there is definitely something in the ketchup sugar or vinegar maybe.

Hi derek have you tried a little smoked paprika. I know its not really BIR but I use it when I want that smokey flavour and its ok.Is the smokey flavour that the BIRs produce another part of the illusive final 5%

Wots up doc, naans look good I want to make some now but I dont have any yoghurt, should I add more milk maybe?

I would love to come along and have a curry lesson,just say when, i'm in cheshire m6 m65 no probs.If only to smell and taste somebody elses base, i have made several bases and they all turn out similar but i bought a portion of base from my TA and it was completly diffarent

Forgot to add the tomato puree, put it in after the salt.sorry ligs

Ok my first recipe,I am trying to replicate my favorite dish from my local TA.

Ingredients.
Veg oil
tsp g&g
Chef spoon finely chopped onion
1 roughly chopped onion
tsp dried methi
tbsp mix powder (2 curry powder,1 turmeric,1 coriander,1 cumin)
1/2 tsp chilli powder
tsp( garlic powder ,ginger powder,methi powder) mix equal amounts.Not 1 of each
chef spoon tomato puree dilute
1/2 green pepper
ca,s base
2 bullet chillies halved
1 hot green chilli slit
1 portion chicken
mr naga
1/2 tomato cut into two
fresh coriander to garnish
1 medium potato cubed
1 small carrot cut into about 1cm pieces
1 frozen block of spinach
1/2 rough chopped onion
3 cloves chopped garlic
tsp mango powder
tsp mix powder
pinch salt
1/2 ladle base

Method
Pre cook chicken in mix powder & water

pre fry 1/2 rough chopped onion & pepper

Boil the potato & carrot until soft and set aside.Chefs spoon veg oil ,fry the garlic, add 1/2 rough chopped onion and fry,when soft add the spinach(thawed) then add the potato & carrot mixture,add the mango powder &1 tsp mix powder cook add salt & 1/2 ladle base reduce .


Curry.,ple
chef spoon veg oil hot add 1 tsp g&g fry, add chef spoon fine chopped onion fry,add 1 tsp dried methi,1 tbsp mix powder,1/2 tsp chilli powder.1 tsp garlic,ginger,methi powder,pinch salt cook, add pre cooked onion & pepper,add 1 ladle base sauce,add chicken, add the chillies & cook, add the potato mix, add ladle base & fresh tomato cook, add 1 good tsp mr naga, 1/2 ladle base, cook, fresh coriander to garnish.


I hope that some one gives it a go and lets me know how you get on. Enjoy

Ligs

Thanks for the answers guys, will try some peppers in my onions next time i cook, as for the mr naga i love the stuff my favorite curry is royal jaflong chicken from my TA and chef puts 2 teaspoons of it in.                           

red and green things,sparking onions,orbs coming from grapes sounds like something from roswell  ;D ;D ;D