All the demos Ive seen have been on high heat, Im always paranoid abnout burining the spices though

i read somewhere that Kris was last seen heading to Aus

Ah yes, actually now you mention it Im sure its oil I have seen tandoor chefs coat their hands in

Quote from: deelay on January 08, 2006, 10:05 PM
http://www.curryfrenzy.com/curry/html/curry-method.html

Hi Mate, welcome

Interesting:

"Oil is essential in all curries as the medium which carries the spices. Without oil the spices are harsher and gritty with much less flavour and aroma. Indian restaurants tend to use Ghee which is a clarified butter, but Olive oil, Sunflower or Groundnut oil can be used instead. Add plenty of oil when starting the dish, it will separate and excess oil can be skimmed off at the end of cooking and kept covered in the fridge for use with your next curry."

About 3 a week, but Im cutting down post new year 

Quote from: paast10 on January 09, 2006, 09:33 AM
Mark,
how thin were you rolling out the nans?? It will give me an ida of how thin to roll it out...also, how many nan did the recipe make?? I may have to half it since i dont want to freeze anything as I will be traveling alot in the coming days.

Hi Paast,

I rolled them out to about 1/8 of an inch, maybe slightly thicker, it made 2 large nans (each big enough for 2 to share quite happily)

Hi Folks, indeed they tasted very good and like a bir apart from I floured my hands and surface to roll them out so they had a dusting of flour on them and I didnt baste it in ghee (I've only eaten a bit of it and have frozen the rest).

The recipe was exactly as you said ray apart from I added a heaped TSP of kalonji. I did the dough in my bread maker.


I got the tava really hot and then slapped the nan on it and slapped it under the grill, it started to bubble immediately, in the picture the grill doesnt look that hot but it was.


If I was to make the recipe again I would reduce the amount of milk in it to 50ml because I think there was slightly too much liquid in it which I guess is down to all sorts of thinks like the flour I used etc. This is the recipe I used : https://curry-recipes.co.uk/curry/index.php?topic=661.msg6183#msg6183

Do you folks know how I can manipulate the dough and roll it out without having to flour my hands, rolling pin and surface? When Ive seen tandoor chefs make nan they get their hands wet and they spin it between 2 hands, I tried this for my first attempt and guess I need more practice as it started to resemble scrambled egg!  ;D

Had another go with the left over dough and it was a roaring sucess, perfect.

I rolled it out this time before trying to pop it on the tava

Indeed pat has started reprinting his older books with new covers, beware if you already own then

Hi kev welcome

What kind of curries are you cooking at the moment then?