What spice mix are you using and what colour is it?

Only asking because the spice mixes I have used have all been quite light in colour, from yellow to light orange.
So that, with the yellowish base, doesn't turn the curry brown.
Then adding Kashmiri + ordinary chilli powder, in itself gives a nice colour without using food colouring.

Plus haven't heard of anyone colouring their base, I thought any colouring is only added to the curry you are cooking?

Martin

When does the bulb of garlic go in?
As pans come in all different sizes, is there an actual amount of water you can give us?

Cheers
Martin

Jerry

I use a copper bottomed stainless pan, and it works great.
The copper retains and keeps the heat nice and even.

I actually prefer it to my aluminium pan, for one reason only though, I just hate the feel of my big spoon scraping on the aluminium when cooking. :

Martin

Don't appear to be a yeast based naan Stephen.

250g Marriage?s Finest Self Raising flour
1/2 teaspoon salt
3 rounded tablespoons live plain yoghurt
About 115ml lukewarm water


Might be worth a go, but I think there are better recipes on here.

Martin

Hi bmb

Looks great.

I can only speak for myself, but I now only freeze in multiples of 300ml (or 3 ladlefulls).
So no waste anymore, as I believe most recipes only call for or need that much.

Martin

Quote from: Phil (Chaa006) on November 22, 2011, 04:56 PM

Quote from: natterjak on November 22, 2011, 04:34 PM
I'm interested by this as its news to me that there may be a botulism risk associated with garlic (a pointer to how little I know really!). Can anyone clarify the circumstances under which this risk arises? Eg is there any risk in keeping garlic bulbs in the fridge past their sell by date?

I am probably the last person you should listen to when it comes to health hazards, Natterjak, but I can say in all honesty that the garlic bulbs that I buy /have/ no "sell by" date, and I keep them, and use them, unrefrigerated, until they are so dry that they are no longer of any use.  To be honest, I have never heard of anyone refrigerating garlic bulbs : garlic puree, yes; a half-used clove, yes (wrapped in clingfilm) but a whole bulb : never.

** Phil.

Not sure why, but I keep my fresh garlic bulbs in the fridge (in the door egg rack), always have done, and never had any problems with it.

Same as you, until they are dried out and shriveled up, then bin 'em.

Martin

I haven't tried yet myself, but have the ingredients to hand now.
Well apart from the 'sanchar - papad kharo', but reading up on it, it seems to be a form of bicarbonate soda so I might try it with that.

Martin

Wouldn't have thought so, as I believe it is the carbon dioxide produced by the raising agent that makes things rise.

Another thing I came across was that SR flour (Which you used in CA's naan recipe, and basically is just plain flour that has baking powder and salt already added) can stop working if it is old.


'Self-raising flour will not keep for very long. The baking powder absorbs moisture from the air, which reacts with other ingredients in the flour, affecting its ability to rise.'


Martin

Thought this was interesting in light of Natterjacks non-rising naans.

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Quite a few none-yeast naan recipes call for baking powder and leaving the dough to rest for a while before cooking.
It seems from this article that unless you have double-acting baking powder, then you should cook your naans immediately, after making the dough, for them to rise best.

Food for thought maybe?

Martin

I guess that means no one has. :