Welcome to the forum 

Quote from: matt3333 on May 31, 2008, 03:46 PM
I'm guessing but will it be on Iplayer tomorrow.
Matt

Spot on matt its on the iplayer now for 6 days - Its a must watch - click pic - link now expired

Not too sure if this recipe works just by using a ratio but probably for 5 liters of base i would times the recipe by 3, not that i have ever done this though.

I now only cook for one person at a time, you have more control of whats going on.

lets us know how it comes out.UB.

Just watched BBC take on the takeaway, where TV chef vs Indian restaurant "Inn-Dian" in making a rogan josh

interesting to see big tubs of pataks pates and a really runny base gravy of which consists of onions, peppers and tomatoes.

cant find it on iplayer

click pic for web page + recipe (also some tips at bottom of page)





For UB's Lamb Rogan Josh recipe click here

Looks good T  , whats your recipe is it one from this site or your own?

Hi DarkMatter 

welcome to the forum.

lets us know how your madras turns out 

Copy and pasted this recipe from a diffrent thread as not to get lost..

This is Haldi's recipe which he uses in his tandoor -

see here

Naan Recipe for Unclebuck,JerryM & TikkaMick
Sorry to dissapoint everyone, but this recipe is very similar to posts already on the site
It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water

Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)

I have seen this prepared in a takeaway
This is exactly how they do it except they use a larger recipe
They mix the dough by hand, in a huge stainless steel bowl

I dont want Haldi's naan recipe getting lost in this Tandoor thread. so im going to repost it

see here

Hi skinnyminnie2008, you wont be skinny much longer making Darth's madras!  - Just joking, welcome to the site 

I done Darth's a few times i use a 6L pot.. let us know how you get on.

UB.

Quote from: Bobby Bhuna on May 27, 2008, 04:53 PM
Ok, thanks. I have noticed that on my jar of tamarind paste it says that the paste is less strong than actual tamarind. What's going on here then? It's close but not quite there, e.g. 3/4 strength of the real thing. I guess it's just like garlic paste out of a jar - it's not concentrated, it's just minced and probably looses a little flavour sitting in the jar.

Hi bobby, it does come in few different forms i all ways use TRS triple concentrate as stew has listed above. I have tryed myself in madras but doesn't work for me i so use lemon juice for a tartness. I have heard people using Worcestershire sauce in curry cooking which sort of ties as tamarind is one of the ingredients. UB.