Quote from: joshallen2k on May 26, 2008, 10:42 PM
Haldi,


How thin do you stretch out your dough before cooking them?


Do you get the same result when you cook them on the tava?

Thanks!

Josh

I roll them 2 to 3mm thick
They don't cook quite the same on the tava, but the best results are with Unclebuck's recipe.
He uses yeast
An Asian friend of my wifes, gave her a homemade naan recipe
That had yeast in too, so it is done in the Asian community, but not in the BIR's themselves

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

By the way UB, I thought your naans worked very well on my Tava
Thanks

Quote from: George on May 25, 2008, 08:17 PM
Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George

Thanks George,these ones were ever so bubbly and light
I've always got a good taste to my naans, but only recently achieved the lightness.
On this lot I used an extra egg
Maybe eggs make them rise?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
These were both recommendations from my local BIR
They make fantastic naans

Quote from: matt3333 on May 25, 2008, 05:05 PM
Hi
Very impressive, when you leave it to cool down is it ok if it rains.
Thanks
Matt

I managed to get mine under cover now
But it was outside for about 18 months
The frost never affected it
I have a lid with it which looks a bit like a frying pan.
I have never allowed rain water to touch the hot clay
Could it crack?
Sometimes I wipe the inside of the tandoor with a wet cloth
The clay is still very absorbant
At the top of the tandoor, the clay is starting to give a crumbly dust deposit
It should last me out though
I was given a tub of something to repair any cracks with, but I don't know what it is.
Why are these tandoors so expensive, I bet they pay the people who make them, next to nothing.
There is only one book I know of for the tandoor
I have attached a picture of it
Loads of recipes, but more traditional style rather than BIR
Lots of interesting facts and the tandoor's history

Quote from: spliffyaid on May 21, 2008, 02:13 PM

I cant praise this enough, i faffed around for ages trying to grill it, roast it etc etc and nothing comes close to how the meat comes out.


Looking forward to doing a whole chicken in it  ;D

That really looks very impressive
My tandoor uses bottled gas & it takes about an hour to get up to a proper heat.
You could use it before that time, but it really makes a big finished difference,
I do chicken tikka on skewers & they are always impressive
The chicken cooks on the outside from the tandoor heat & also from the inside with the heat from the skewer
I've never tried a whole chicken
I'm always worried about it not cooking through
I've been cooking with the tandoor today and the naans were fantastic
If you make naans the dough needs to be prepared the day before
I don't know why, but they cook much lighter if you do this

The BIR kitchens I visit, boil the onions

Quote from: joshallen2k on May 18, 2008, 04:51 PM
I too am intrigued about this missing sweetness.

So Jerry let me get this straight. You plan on on making a batch of Saffron, but precooking the onions? How do you intend to do this? I'm due for a new batch of Saffron later this week and want to try this modification.

Thanks,
Josh

Hang on!
Isn't this what Stew just did in this thread?

https://curry-recipes.co.uk/curry/index.php/topic,2664.0.html

Here's my ancient jaggery (complete with quality label)
It's still tasting fine!!

My Gosh
       I don't believe this
I wrote to the Curry Club, to get in touch with Bruce, and got nowhere
I would like to say thank you so much to yourself and Bruce
The second Curry House recipes were the best documented recipes ever to go to print.
I cooked loads of the meals and used the naan recipe and the pre cooked chicken recipe too
I have now had many cooking demos, and have learnt from watching
But if Bruce has any more info, then I would pay for it
Because it's going to be first rate
I was waiting with bated breath for each of the four Curry Club magazines which contained his articles.
I was so sad that he never wrote again
To my mind there still is no "definitive" curry house cook book
I would love Bruce to still do that
Best wishes to you both

Quote from: smokenspices on May 17, 2008, 02:08 PM
Apparantly the taste of palm sugar (jaggery) is quite unique.
SnS

So is it's smell
It's a musty, almost damp aroma
It seems to keep forever (unless you eat it)
I've got some jaggery sugar lumps that are three years old
They still taste fine

It's quite funny, actually
It has a  "fit for human consumption" label on it's cellaphane wrapper
That inspires me with confidence
Maybe they use it for something that animals eat?
If I start chewing a bit, I find it very hard to stop
Very addictive
You get bits of dried vegetation in it (straw, grass who knows?)
I've never heard of it used in a curry base, though
You can probably get the stuff mail order, if you want to try it
Unless Gordon Brown has reclassified it, of course