Quote from: natterjak on April 06, 2014, 01:20 PM
Great looking recipe 976 - the simple ones are often the best!

I know this forum is geared up for BIR, but having done most of that now I am moving on to other stuff within the Indian Cuisine industry. New breads, other recipes etc....

I had also just made a Lamb Madras for a conference dinner at the Uni, and could not help myself but kept dipping them into a bowl of the Madras sauce.... I was in heaven  :

This is such a simple recipe, but very tasty, especially when dipped into your favourite curry sauce.

I didn't take pictures of the 2nd batch I made, but I started to add crushed chillies, freshly chopped coriander, sliced garlic, which I pressed into the breads before frying.

600g Plain Flour
500ml Yogurt (I used Greek Yogurt)
15g Salt (or to taste)

Sift the flour into a bowl and add the yogurt and salt, mix with your hands until you form a dough. Tip out onto a work surface and kneed for about 10 minutes. Add a little more flour if needed as this can get a bit sticky.

Roll into a ball, return to the bowl and cover with clingfilm. Leave to rest for 1 hour, then remove from the bowl and tear small amounts off. Roll into a ball then roll out to 5 inch flat discs.

At this stage you can press whatever other ingredients you want into the bread.

Put oil into a pan enough for deep frying and heat to about 170C, place the bread into the hot oil and fry until a light golden brown. Remove and place on kitchen paper to drain.

Eat on it's own or dip into your favourite curry sauce or raita.

The original recipe by Loraine Pascal, I took further yesterday at the Uni and turned into more of a roti bread rather than a Net Bread. The flavours were amazing and you could add pretty much whatever you like.

These are great on their own for dipping into a curry sauce, or as part of your main meal.

250g plain flour
4 tsp madras curry powder
400ml coconut milk
2 tsp salt
2 eggs.

Combine the flour, curry powder, coconut milk and salt in a bowl and whisk until smooth. Add the eggs and whisk again.

Transfer the mixture to a piping bag.

Heat some oil in a pan and when hot pipe the mixture in spirals so that they join all around the pan.

Gently fry for about 3-4 minutes, then flip like a pancake and cook again for about 2 minutes.

You can add whatever spices or flavourings you want.

I made several today at the Uni.

Garlic & Chilli
Fennel & Chilli & Chopped Coriander
Paneer & Garlic
Paneer & Chilli
Plain

I'll get round to posting my recipe one day...

But in the meantime think of adding.... smoked paprika, a hell of a lot more garlic when making the dhal, tomato ketchup (yes tomato ketchup in the dhal), lemon juice to taste, more chilli powder..... chicken stock in the dhal....

Let your taste buds run riot and don't be afraid to experiment just because someone might say, "it's not BIR".......

Wow Dave,

I had totally missed this thread mate, they look the Muts Nuts!!! 

Will certainly be giving these a go

Well done Dave...

Quote from: Phil [Chaa006] on March 04, 2014, 06:38 PM
Thank you, Bob -- still working (11 hours so far today) but about to leave for a short-bat bowls practice with a real match tomorrow (and lunch with friends tomorrow as well).

** Phil.

Have you taken up being a Chef? They are not short of my type of hours

Happy Birthday Phil, hope you are having a great day!!

What was the name of that Chef, and whatever happened to him?

Quote from: wikiwawa on March 02, 2014, 05:56 PM
It's not just in Asian cooking, but I'm a firm believer in the fact that the cheaper the cut of meat (eg: shoulder vs leg) the better the flavour and and the more "melt in the mouth" it is. Don't run any kind of restaurant unfortunately, but if I did, I could see that being a problem with customers perceiving chicken thigh, lamb shoulder, beef shin etc to be "inferior", "fatty" ingredients when in reality they are superior and the reduced cost is just a bonus.

If I eat out, I avoid anything with chicken breast like the plague (Indian and Chinese tend to not be so bad)- almost always cooked to within an inch of it's life!

wikiwawa,

You're obviously going to the wrong restaurants.... I make chicken breast so tender in the Uni, it's always a winner....

I do agree with you on the Mutton though. When I put on a lamb curry at the Uni, I will probably buy around 30kg of, "Diced" Mutton. It's a cheaper cut than lamb, but the flavour surpasses the Lamb, tenfold.

I would normally make my Mutton Bhuna or a lamb, "Mutton" Madras with this, and I can always guarantee, we will never have any left at the end of service