Quote from: RubyDoo on December 21, 2012, 04:34 PM
I wonder if it will make much difference throwing more meat into the already prepared marinade.  ie  not having the 15 mins in lemon juice and G & g past first.     Time will tell.

I think you will taste a noticable difference. I was told by a bir chef once that the lemon juice stage is absolutely essential part of the process of marinading

Thank you RubyDoo for taking the time to try my recipe.

I am very pleased you liked it

Best Regards

Mick

Quote from: RubyDoo on December 20, 2012, 10:04 AM

Quote from: mickdabass on December 20, 2012, 09:28 AM
Just to let you know I used a mortar & Pestle to grind up the star anise

Hope that helps 

Pod and seeds ? The whole thing ?

I just ground up the whole thing and then sieved out all the woody bits. Just grinding the seeds might be better - I dont know 

Just to let you know I used a mortar & Pestle to grind up the star anise

Hope that helps 

well my recipe contains NO added salt, NO added food colourings and NO Pataks!!!
(But I think theres probably plenty of salt and colour in the Rajah massala anyway) lol

Hi Rubydoo
Thats great. Look forward to reading your comments
Regards
Mick

nipoori???

Quote from: Cory Ander on December 17, 2012, 11:57 AM
All it's doing is bringing this forum into disrepute....and it adds absolutely no value to this forum.

agreed

Quote from: Aussie Mick on December 12, 2012, 04:15 PM
G'day everyone

I got Raj's naan recipe tonight. No real surprises except one...maybe

This is the batch he makes so you will have to scale it down....sorry

- 10kg self raising flour
- 4 or 5 eggs (depending on size)
- good handful of salt
- good handful of sugar
- 250ml milk
- 4 good chef spoons yoghurt (about 20- 24 tbsps)
- a bit of oil on your hands while working/kneading

No need to sift the flour. Mix it all up, add enough water to make a runny-ish, sticky dough mixture. Knead and put in container. Cover and then leave overnight in the fridge. This is the main tip. it needs an overnight rest for the yoghurt to do it's work. It CAN be used after an hour or two, but best to leave it overnight.

Raj puts this mixture into a 20 litre bucket and fits the lid loosely, and places it in our coolroom. When I come to the shop in the morning, the dough has pushed the lid off, and is creeping down the bucket onto the floor, so make sure you use a big enough container.

We obviously then cook it in the tandoor, so you can use your own cooking methods.

If using a tandoor, i am sure you are all aware that you need to wet the back of the dough with salty water to make it stick. No need to put any oil on the face of the naan before cooking.....unless you want to.

Good luck. More recipes coming soon

Thanks Mick. Not too biscuity i hope lol

Many thanks for this recipe. Its top of my list. Sadly I have retired the tandoor because of the bad weather but will probably get it out on christmas day 

Also just to wish you luck with your business venture Mick. I really hope it all works out for you

Best Regards

Mick

Quote from: JerryM on November 27, 2012, 05:34 PM
getonthegarabi,

i love my balti's from brum. i've never been able to get anywhere close.

they taste so simple and appear to have very few obvious ingredients. having tried a good few of the recipes on the site and having a reasonable feel of ingredient tastes/effects i think the difference can only be in the base.

am certainly up for helping out in anyway i can. even if you don't get close the experience in trying to master something like this is well worth the effort.

the onlyway for me would be to get some inside leads. my gut feeling is that it's down to the whole spice.

i have a decent balti book but even that's not got me to where i want. razor's balti has got me closest.

Got to be the hardest curry to replicate.  Im going to keep a close eye on this thread. Baltis are my favourite curry by far so best of luck Getonthegarabi