H4ppy to report that it works just as well in the tandoor...

Third attempt at this recipe today bput with half-reduced sugar, I had an aborted second go adding yoghurt and salt and it made the dough too wet and unworkable 

Hopefully if the weather holds I'll get my tandoor fired up over the next day or two.

I thought I'd revisit previous recipes I'd printed and noticed the method is similar to this one, didn't twig at the time, so definately something in that long resting period:

http://woodstone-corp.com/pdf/recipes/naan_bread.pdf

aye, similar to your opinion, here's mine https://curry-recipes.co.uk/curry/index.php/topic,8925.msg79939.html#msg79939

Quote from: Garp on March 16, 2014, 12:39 PM
H4ppy Naans?

difficult to achieve in a 45 minute lesson, what with all the waiting around, although you could do a few photos and a Blue Peter style "here's some dough I made earlier"

Quote from: natterjak on March 16, 2014, 11:28 AM
Hi Jerry, how do you save YouTube videos onto your iPod?

use something like freemake video downloader to download them, and freemake video converter to convert to mp4 where necessary.  both are free.

I run a similar event at the secondary school I work at as part of a yearly thing called "activity days" - it's to give the younger first and second year pupils something different to do while the older ones are away on study leave before the exams.  I ran it for the first time last year and it was very oversubscribed as a one day event with 30 pupils, it was a lot to get through in a day - I covered pakoras, base, pilau rice, naans, chicken tikka masala and poppadoms, using C2Go recipes as a starting point.

This year I'm making it more manageable by doing it over two days and reducing the numbers with 10 pupils each day, and plan to use the glasgow recipes as a reference and cover the same sort of things but scale it right down so they each make base sauce and pilau rather than watch me do it then dish it out to them to use, as it can get a bit boring watching someone else cook and prattle on.

Having a word at your local college or place that does evening classes to see what kind of cookery classes they offer, and try and get a breakdown of what they cover and when - it could be useful to you when working out timings and expectations?

fair points, well made, which also opens up an interesting train of thought - if say some brilliant recipe had been copied by a sous chef who went on to open his own establishment but to avoid accusations of plagarism from his previous employer finding a change to technically make the dish unique but as the original recipe was a winner changes the final taste in no discernible way, I wonder how much of a change would have to be made to a typical recipe (as opposed to just altering quantities of existing ingredients) and which stuff makes no difference whatsoever - I'm thinking base gravy recipes with radishes, peppers, cabbage stalks etc here!

Rambling on, but can anyone else see where I'm coming from on this?

Quote from: Phil [Chaa006] on March 09, 2014, 05:45 PM
...like every other member, is fully entitled to use any recipe that he finds here either for personal consumption or to sell (any food that he prepares using such a recipe) for profit.  I can see nothing unethical in that at all.

Quote from: Phil [Chaa006] on March 09, 2014, 05:45 PMIf he were (for example) to publish and attempt to sell a cookery book that included a substantial number of recipes from here, that would indeed be unethical

But he's still profiting from someone elses work in both examples (which would be unethical if he doesn't credit the original source) or am I missing something?

I did, and if I'm honest on first reading it feels a bit like he's "phoned it in", the passion is lacking from this second endeavour and smacks of cashing in - the sale of Curry2Go is documented and for understandable reasons says his heart wasn't in it, a bit like this book.  I'm sure there may be a few nuggets of wisdom in there but overall I'm a little disappointed - 27 videos and 130 pages, with some repetition and a little too much enthusing about the "good old days" of "The Manchester Curry Mile"... recipes are bountiful, if derivative - by his own admission adding this ingredient to that curry makes it a new curry, cue a full page with a "new" curry recipe, instead of saving space and just saying "the simple addition of x at stage y will turn this curry into z"   After re-igniting my passion of curry cookery through his original videos and book maybe I'm being a bit too critical but I do feel a little cheated that IMO the sequel doesn't live up to the high standards set by the first, not that I could do any better!

But then Asda promise 10% cheaper or they give you a voucher for the difference... they can't all be the cheapest supermarket...

Anyway, popped into Terrys emporium today for something that Asda didn't have, and spotted the hot curry oil on the shelf - couldn't resist, I haven't cooked anything with it yet but it certainly smells lovely and looks like red cola!

Seemingly few ingredients added to the sunflower oil to make it curry oil at