I had a bit of trouble getting hold of some charcoal,seems a lot of places don't stock it during the Winter.I found some today at my local garage.It does take a couple of burns as said before I can try some naan breads.

My spice grinder actually came through the post today,I have been looking on some very old threads concerning the benefits of roasting and grinding your own spices,today I made a dry balti spice mix...have to say the aroma was wonderful.This is the one I brought...can't fault it really it ground all the hard spices to a fine powder really easily...

http://www.amazon.co.uk/Martin-Wahl-Grinder-Stainless-ZX595/dp/B000HEZ98C/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1314949907&sr=1-1

Quote from: abdulmohed2002 on January 08, 2012, 10:34 PM

Quote from: jb on January 08, 2012, 08:54 PM

Quote from: abdulmohed2002 on January 08, 2012, 08:26 PM

Quote from: curryhell on January 08, 2012, 04:35 PM


Thanks for clearing that up Abdul .  This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec.  Could you possibly tell us exactly how to make the filling for peshwari naans too.  I know there has been some discussion on the forum about this.  This is the one naan bread that i so love to eat with a curry.  I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.

Hi Curryhell,

This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.

Ingredients for the peshwari mixture

1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk  2 to 3 tsp

Method

Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.

Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.

Hi Jb,

It would be best if you come to the restaurant and see how the definite version is made as seeing something yourself would make it much easier to understand, let me know when your free and I will let you know which day would be best to come.

Abdul

Hello Abdul that would be great!!  I'm around any evening this week apart from Friday...thanks Jb

Quote from: abdulmohed2002 on January 08, 2012, 08:26 PM

Quote from: curryhell on January 08, 2012, 04:35 PM


Thanks for clearing that up Abdul .  This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec.  Could you possibly tell us exactly how to make the filling for peshwari naans too.  I know there has been some discussion on the forum about this.  This is the one naan bread that i so love to eat with a curry.  I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.

Hi Curryhell,

This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.

Ingredients for the peshwari mixture

1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk  2 to 3 tsp

Method

Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.

Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.

If I could buy Jalpur GM easily then I would.The thing is I can't.Terry kindly posted me some for free but I have found it impossible to find anywhere;I got the same error message as George from their website.I thought it would be interesting to see how a pre-made GM pack freshly roasted and ground would compare.

I'm not sure why tandoori powder crept into Abdhul's latest spice mix he posted on here.It wasn't in the original one he gave to me on my lessons,very strange.

I'll have to re-visit Dip's videos,some of his cooking methods were a bit stange to me,it's a shame he doesn't post anything new.I've just noticed just how similar his spice mix is to my original spice mix given to me by abdul on my home lessons.Apart from the chilli powder the ingredients and quantities are pretty much the same.

Dips
------

2 measures* of curry powder (unspecified type or brand - use any decent mild or medium one)
- 2 measures of ground cumin
- 2 measures of ground coriander
- 2 measures of ground paprika
- 3 measures of ground tumeric
- 1 measure of ground garam masala

Jb's/Abdul's
---------------

100g mild madras curry powder
100g Paprika
200g Haldi(Turmeric)
100g Dhaniya(ground coriander)
100g chilli powder
50g jerra(cumin)
50g Gram Masala

Does anyone know if the ingredients are listed on the pack of the Japlur Garam Masala? I'm tempted to have a go at roasting some whole garam masla spices and grinding them to see what I can come up with.I brought a packet of this ages ago,I wonder how it would compare??

http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Garam-Masala-Whole.html#aISW012_2dp

 

I got my garam masala today,it's very fragant indeed-I can certainly detect cloves in there somewhere.There's no comparison to my rather bland Rajah garam masala.I remember when I had my take-away lesson the Manager was keen to show me(and let me smell) their own home made garam masala.I'm sure that amongst the vast array of Patak's pastes this is one of the things a lot of places actually do make from scratch.

I ordered some of this today from Ifind4you.Actually got to speak on the phone,very nice chap indeed...gonna throw in some of the elusive garam masala as well many thanks.I'm all set now spice mix,my new tandoori oven and I've ordered a nice new curry pan from Julian at Curry2go.