Just to add to that, I've found the thorough rinsing and soaking is really important/essential to avoid a lot of the gloop/stodge issues.
A bit time consuming but I believe that gets rid of most of the excess starch that makes the rice sticky.
I think I skimped a bit on this on my very first attempt and the rice was still a little sticky.
So, ever since, I really go to town with the rinsing and it always comes out great, with well separated grains.

NJ if you use bottled food colouring, I dip a thin handle of a teaspoon in the bottle and then dab it around on the rice. Leave it to fix for a bit (lid on) then mix gently with a fork.

Martin

http://tipnut.com/25-helpful-items-to-remove-sticky-adhesive-goo/

Cool, glad I didn't mislead you this time.

Maybe you should try and take more care and accuracy in your little digs then George, and you probably wouldn't get insulted.




But thanks for the apology though.   

Quote from: chriswg on May 03, 2011, 02:48 PM
I bought a new aluminium 20cm pan that does the job just fine for me.

Wow, after buying one of those 20cm pans on ebay, you honestly have my utmost respect in being able to cook a curry in one.

To be honest that's why I went for the 26cm, as I always cook double portions.
I wouldn't go bigger though.


And I'm a messy so and so,

Decisions, decisions, decisions.

Like you said, plenty to choose from, but I as I did order from this place, and received the stuff very quickly, I can only recommend them.
http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/aluminium-omelette-pan.html

Do you need any other items?
Just makes the one off postage worthwhile if you order more.

Martin

'Works every time for me, just follow it accurately re the timings.'

Isn't that clear enough for you George, you pedant. :

It was me here -  https://curry-recipes.co.uk/curry/index.php?topic=5686.0

Nice pans but way too small.



The 26cm one I got above was good though, nice size for me.

Martin

Cheers for the tips folks

Haven't made chapattis before so I thought I'd ask first.

I'll have some fun and do some experimenting with them then.
Cheap and pretty simple to make, so nothing to lose really.

I know what you mean Ray about eating them with the curry, but I always try to flavour my naans too. I just prefer them that way.


Oh and Axe, yep parathas will be next on the list to try, so no doubt I'll be back asking about stuffings for them.

Cheers
Martin