Hello ELW

you could be the first to try my recipe https://curry-recipes.co.uk/curry/index.php?topic=5829.0

Cheers

Mick

Quote from: abdulmohed2002 on January 25, 2012, 11:57 PM

Hi Mickdabass,

Charcoal tandoor is one of the best tandoors to have, your very lucky you have one at home!
Just a little tip with naan bread, (Incase you have not done so) I am not sure how well you make your mixture, it is most important that you allow the naan dough to settle for about 2-3 hours before you start making them
Once you make them into small naan doughs, again, let them settle for an hour or two, then start making them. Make sure your tandoor is very hot (350-500).

It is very important to allow the dough to settle.

You do not need to alter the restaurant recipe.

Abdul



Thanks for the tip Abdul.
I don't normally let the dough rest for any more than an hour.
Next time I will prepare the dough before I light the tandoor.
It takes a good 2 hours to get it up to temperature.
I wont say any more about it in this thread otherwise it may go off track.
But thanks again for the advice and the continued openness with all of your knowledge

(btw the only alteration I have made to your enhanced recipe was to reduce the salt to 2.5 teaspoons and adjusted the amount to taste at the tarka stage).

Cheers
Mick

My good lady wife bought me a charcoal tandoor for christmas last year and since then I have tried lots of naan recipes but so far i havent had much success in producing a bir style naan. Its been (and still is) good fun experimenting tho! I was just a bit concerned that you might alter the restaurant recipe to make it more suitable for cooking in a domestic oven rather than a tandoor

Hi Abdul
I made your enhanced gravy yesterday and would just like to say that the resultant curries I made were some of the best i have ever made. Its not often i make a base sauce and manage to get the oil floating on the top, but i succeeded with your recipe

Many many thanks

mick
;D

ps it would be interesting to see your restaurant recipe for 100 naans!!!

Quote from: abdulmohed2002 on January 11, 2012, 08:11 PM

Quote from: mickdabass on January 09, 2012, 10:52 AM
Hi Abdul
A belated Happy New Year to you!
Just wondered if you have got a naan bread recipe please
Best Regards
Mick

Hi Mick,
I have not got the recipe written down in a small quantity as in the restaurant we make enough dough for around 100. Once I make a small quantity at home, I will post it for you 

Abdul

Cheers Abdul.

Look forward to receiving it

Quote from: chewytikka on January 09, 2012, 08:21 PM

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

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 Abdul, for posting another old school BIR recipe.

Carnation Evaporated Milk and even Cow & Gate Baby Milk Powder
staple ingredients in BIR's back in the 70's.
Sadly the Golden Raisins/Sultanas are being left out of the mix
nowadays for some reason. (probably cutting corners)

I also bought your book, when you first joined cR0, but I never received
any further enhanced updates like others have.

Would be interesting, thanks ChewyTikka.

Yes me too
Regards
Mick

Hi Abdul
A belated Happy New Year to you!
Just wondered if you have got a naan bread recipe please
Best Regards
Mick

Quote from: haldi on December 26, 2011, 09:08 PM
I'm really looking forward to your posts on this
Happy Christmas

Yes so am I.

You might want to check out https://curry-recipes.co.uk/curry/index.php?topic=5351.0 and save yourself some time.

One of the Best things I have ever bought.

Even served my guests some chicken tikka nibbles on christmas day!!

Have fun - I know you will

And Happy New Year to one and all

Best Regards
Mick

Quote from: Stephen Lindsay on December 08, 2011, 01:13 PM
I am an expert a faffing around

Its all about faffing to me. Keeps me sane lol

I tried this one a while back and found that the balti paste "tang" overpowered the curry. I would agree with you UF that it tasted nothing at all like a proper (brummie) balti - mind you I have yet to find a recipe that even comes close.