ok CH and phil, i will not let George spoil it for everybody else, i will just totally ignore him.
thanks guys.

sorry to all the good people on here,but, i will be only be sharing vids pix and recipes on RCR.
i don't see the point of putting them on here to only have George pull them and the forum to bits.

nice 1 mick 

Quote from: Aussie Mick on December 15, 2012, 02:56 PM
Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.

Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese.

Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.

mick can you get your man to check this recipe, maybe make it to test it.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

Quote from: Curry Barking Mad on December 15, 2012, 02:16 PM

Quote from: h4ppy-chris on December 15, 2012, 02:07 PM

Quote from: Naga on December 15, 2012, 08:05 AM
I hesitate to ask...but what's the white stuff in the photo?

yogurt, coriander and garlic sauce.

Hi Chris,
Is the garlic sauce a commercial sauce?

I really like the taste that can be achieved by mixing bought pastes/sauces etc.
I make up a sauce from Tamarind Sauce, Ketchup and smooth Mango Chutney.
Fantastic with samosa's.

Mick

hi Mick
i am going to edit that to "yogurt, coriander and garlic made into a sauce." sorry for the confusion.

Quote from: Naga on December 15, 2012, 08:05 AM
I hesitate to ask...but what's the white stuff in the photo?

yogurt, coriander and garlic made into a sauce.

SP It's definitely worth pursuing, there's a few of the guys from here on their.

Quote from: uclown2002 on December 14, 2012, 02:32 PM

Quote from: h4ppy-chris on December 14, 2012, 12:45 PM
here's how they turned out with only 6 hours rest.
next time i make them i will take the hydration up to 67%
cheers mick.

Look good; what about the taste?

How does it compare with other recipes you have tried?

The taste, to be honest it was okay, but I do prefer the naan bread I make using yeast.
I suppose that is just down to personal preference. I don't know why but when I was cooking them I just had this feeling, this is more of a tandoori oven recipe, I think it would benefit from being cooked with a intense heat.
Oh well nothing ventured nothing gained.
Thanks a lot mick, really appreciate you putting these recipes up and taking the time out from your relaxation time

Quote from: George on December 14, 2012, 02:48 PM

Quote from: h4ppy-chris on December 14, 2012, 01:33 PM
you are not having a debate George! you are baiting, nice 1

I'm not into fishing so I'm not sure what you mean. Pray tell me what's wrong with any of the sentences in my post which caused Aussie Mick to say he wouldn't answer questions, with a sort of take-it-or-leave-it attitude.

1. "I'm not doubting how good your rice might taste".

What's wrong with that?

2."It's only that it doesn't sound like BIR pilau rice as I know it."

What's wrong with that? I'm sure a lot or people here must agree with me that pukka BIR pilau rice is essentially pure white, with bright colours (but not brown).

3. "You may have said before, but how much exposure have you had, if any, to curry houses (BIRs) actually in the UK? Probably more than I have, for all I know!"

What's wrong with that?

George i am sorry, if you really don't know. I am not the one to tell you, because you would not understand.

get one of them mesh pan covers Rob, lovely looking madras mate well done.