Quote from: joshallen2k on May 04, 2008, 01:53 AM
UB - tried this tonight (although with the Saffron base - I still have a ton of it) and the results were excellent. A fantastic Madras that wasn't overly oily.

thanks for the feed back J, glad you like it also nice to know it works well with the saffron base too 

Quote from: joshallen2k on May 04, 2008, 01:53 AM
In fact the stuff I've tried of yours has all turned out very well - thanks! While I love a Vindaloo or a Madras, I also like a CTM or good Korma from time to time. Any chance you have a winning formula for these?

Your welcome, I haven't got round to the CTM or Korma yet, I think the Korma is pretty strait forward  but the CTM is a tricky one to nail down they vary so much from place to place.. However i can recommend C.K's CTM HERE

UB'S PURI - INDIAN FRIED BREAD

2 CUP CHAPATI FOUR
3/4 CUP WARM WATER
1 TBSP BUTTER GHEE
0.5 TSP SALT
0.5 LITER VEG OIL FOR FRYING

METHOD

TO MIXING BOWL ADD FLOUR, BUTTER GHEE AND SALT MIX IN THEN ADD WATER A BIT AT A TIME UNTIL YOU HAVE A SOFT PLY-ABLE DOUGH NOT STICKY. ON A FLOURED SURFACE KNEAD DOUGH FOR A FEW MINUTES UNTIL FIRM, ONCE KNEADED LEAVE TO STAND FOR 10 MIN'S. SEPARATE DOUGH INTO 6 TO 8 BALLS, FLATTEN AND ROLL EACH TO 1-2 MM THICKNESS SET ASIDE. HEAT OIL IN FRYING PAN ON HIGH HEAT, OIL WILL NEED TO BE AROUND 180 CECILIUS. CAREFULLY LOWER PURI INTO HOT OIL FRY FOR 30 SEC THEN FLIP PURI OVER FRY FOR A FURTHER 30 SECONDS

NOTES

1 TSP = 5ML
1 TBSP = 15ML
1 CUP = 285ML

NATCO WHITE CHAPATI FLOUR

TO CHECK OIL TEMP IS RIGHT DROP A LITTLE DOUGH INTO OIL IF OIL IS HOT ENOUGH IT WILL FLOAT STRAIT AWAY

Hey Davy, great post allways good to see some effort put in.

Quote from: Derek Dansak on April 29, 2008, 03:11 PM
The BIR owner at my finest local said he used tomatoe masala quite alot. Can someone let me know how this is made?

youll be looking for this one

clicky

Quote from: joshallen2k on April 28, 2008, 11:08 PM
UB - why do you say this is a "must"

To me the main dish loses its magic if i dont use base chicken. if i was to put it in order

1. base chicken
2. pre-seal with base gravy
3. plain boiled
4. raw chicken (i never do this)

UB.

Quote from: JerryM on April 28, 2008, 08:34 PM
UB,
made the naans again tonight with mod to use only plain flour ie no self raising.
the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".
i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.
so in conclusion think we should stick with the original spec.

Hi jerrM, Thanks for the feed back.. I cant help to have a little tinker myself when i get some spare time. I will let you all know how i get on.

Quote from: Bobby Bhuna on April 28, 2008, 05:52 PM
How do you feel that this compares against simply using water?

There is no comparison - plain boiled just doesn't deliver for me, i would say its a must... a good base chicken is just as important as a good base gravy for me.

I cant edit the original post now but i would simmer whole spices once brought to boil for a few minutes before adding chicken

Quote from: Tikkatrev on April 26, 2008, 06:04 PM
Done this to the letter last night UB(with UB base and base chicken) a wet and hot madras is right up my street and I can not believe how good this is! it something a bit special that i didn't think i would ever get close to. its got all the right notes for me, heat, aromatic smells, and taste of what i cant describe even looking at the ingredients its like and Smokey/orangery taste perhaps thats the lemon juice? anyway this recipe will now have to compete with the curry houses around here because they have just lost a customer ;D 10/10  ;D  thanks again UB, tt

ps. i really like its simplicity it took about 8mins from start to finish and faster on the second one!

Thats prase indeed! glad you liked it.

Quote from: Tikkatrev on April 26, 2008, 06:04 PMtaste of what i cant describe even looking at the ingredients its like and Smokey/orangery taste perhaps thats the lemon juice?

I sort of know what you mean, Smokey flavors is probably the methi its a pungent little herb some people say ground coriander gives a orangery flavor.. the lemon juice gives a little sour kick  .

Thanks for the feedback. UB.

opps deleted me own post :

Hi SnS.

"Are kalonji seeds the same as onion (nigella) seeds or is there a difference?"

There the same mate CA puts these in his naan also.

click pic for wiki info