Quote from: Chris303 on May 02, 2008, 07:51 PM
butter ghee is actually healthier than vegetable ghee as far as I am aware.

Are any oils actually "healthy" (ie good) for you?  I think not?  Its probably less misleading to say one oil is less UNhealthy than another?

Butter ghee will be full of cholestrol.

Vegetable ghee wont have any cholestrol because its not an animal product.

Quote from: Derek Dansak on April 29, 2008, 11:39 AM
After a year of attempting to make the perfect curry i can make some very tasty savoury style curries. however they lack that sweetness BIR curries all have. I thought it would be interesting to share ideas on things which could contribute to that sweet toffee like taste

Interesting question Derek, I know what you mean.  Main contributors (in my opinion):

SUGAR!
WELL COOKED (BROILED) ONIONS (to release their sugar)!
HEAT (lots of it)!
A WELL USED PAN!

Quote from: derek
Fennel, lemmon, star anise, use of a 15 garlic base sauce highly cooked until brown (no celery, carrot, green pepper in base), use of plenty of ghee, cream. Can anyone add to this list and advise me on other ingredients i might include, or techniques to get that sweet toffee like taste. Anyone tried amchoor mango powder? or evaporated milk? What effects do these have? Cheers   

Fennel and star anise - no ("warm")
Lemon - definitely no!  (sour!)
Garlic - doubt it (smokey maybe)
Celery - doubt it (savoury)
Carrot - yes!
Green pepper - possibly
Ghee - maybe, in the main curry but probably not added to the base
Cream and evaporated milk - yes, sweet, but probably not in the base and not in many curries other than korma and CTM
Amchoor powder - no (primarily sour)
Anardana - doubt it
Chutney - sweet, but seriously don't think so (not in a BIR)

My opinion only of course.

Quote from: JerryM on April 28, 2008, 08:34 PM
UB,

made the naans again tonight with mod to use only plain flour ie no self raising.

the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".

i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.

so in conclusion think we should stick with the original spec.

Your results and your conclusions really puzzle me jerry.

Ive never noticed a "sconey taste" from using self raising flour (compared to plain flour).  Anyway, BIRs generally only use self raising flour.

If by saying "the magic is gone" you mean that they didn't rise as much, you probably didn't activate the yeast or prove the dough sufficiently.  By using plain flour, instead of self raising flour, you're obviouly going to get less rising anyway.  Anyway, BIRs do not generally use yeast.

In conclusion, I think you should lose the yeast and use only self raising flour (if you want pucker BIR naans that is)

Quote from: JerryM on April 28, 2008, 08:29 AM
are u able to help us understand exactly what the differences are. if we can get the BIR result without the stickiness then that would be a dream come true.

Quote from: davy
I too would love to see some of these Genuine BIR recipies   Tell us how we should be doing it Tamala

As I've already said:

First and foremost, LOSE THE YEAST! 
Secondly, MAKE A STIFF BUT PLIABLE DOUGH (not all "sticky")!

Also (for a basic BIR plain naan):

Use only SELF RAISING FLOUR (LOSE THE PLAIN FLOUR)
Add SALT
Add SUGAR
Add WATER/MILK
Add BAKING POWDER (optional)

Optional extras for a richer,tastier, dough:

Add EGG
Add GHEE
Add YOGHURT

Why don't you check out some of the other naan recipes on here?  They are closer to the "real deal"

Quote from: joshallen2k on April 27, 2008, 04:05 PM
As Jerry mentioned, you really need to try them to appreciate.

Yes, maybe so, but I dont need to try them to recognise how the recipe differs from typical BIR practice.  As I said, if it works for you, thats great and all that counts (for you that is) 

Quote from: joshallen2k on April 27, 2008, 03:49 PM
Let me clarify my experience with the stickiness. The dough itself in the bowl is very sticky, yes....From that perspective, I'd say these are quite BIR.

No, the dough (in British Indian Restaurants at least) is not sticky at this stage.  You really dont want them gooey inside or with loads of loose flour stuck to the outside (though I take the point about not kneading the dough too much)

Check out the Balti Kitchen videos that were on here somewhere I think (Ray Graham posted them yonks ago).

But hey!  If youre happy thats all that counts!

My wife said something similar, "cook a roast!" she cried.  Not bad going for a vegetarian!   

Thanks for the correction iangough.  Yes, 2.5kg of onions is very different than 225g for the same quantity of spices!  Didnt you have green pepper in your first post too?  What is the tomato paste?  Is it the runny stuff from a can (puree) or do you really mean the paste (the thick stuff)?

Quote from: jerrymeverything else sits fine with me.

Over 17 teaspoons of ground spices (plus whole spices) to 225g of onion, plus half a green pepper, "sits fine" with you Jerry?  Please tell us you're joking?!   

Quote from: UNCLEBUCK on April 27, 2008, 08:35 AM
Tamala did you get out the wrong side of the bed? no ones going to ask you to prove anything. This recipes asks for a sticky dough... yes sticky with no kneading - the pics speak for them-selfs.. if youve got a recipe feel free to post it.

Dough!  Lighten up!  "Prove it" was supposed to be a pun and a joke UB!  :

The recipe also claims to be "restaurant style naans".  Im simpy pointing out that this is not the case in a couple of ways.  They dont use yeast and their dough is not so sticky and nor need or should it be.  People would be best advised to stiffen the dough, in my opinion.  People can make their own choice of course.  Im sure the recipe produces perfectly acceptable naans nevertheless, if you can get the dough from your hands to the tava 

Quote from: Davy on April 16, 2008, 03:42 PM
Do they taste & feel like the real deal?

Yeast is not used in "the real deal" (british indian restaurant) naans.  And please dont ask me to prove it!   

Quote from: davyThe dough mix as well wet and sticky almost but not quite bordering on a batter!

The dough should not be sticky.  Your dough is not stiff enough.  Add more flour and/or less liquid.

Quote from: davyMore Practice me thinks!!

Stiffer dough me thinks!!!

Quote from: davyjust remember to make the dough sticky so when you pull it out of the basin the rest sticks to the bottom. I feel this is also key to sucess

I disagree.  The dough should be stiff enough to come away cleanly from the basin

Quote from: joshallenI need to get used to the stickiness, but as someone else pointed out that's key

Its not key at all josh.  Make your dough stiffer!