Quote from: Davy on April 17, 2008, 11:07 AM
I had to last night!  ;D  I couldn't resist!  ;D I knocked up a batch and they are the business. As good as my local TA. I think I would add a bit more salt and I omitted the sugar and yeast but the smell, the texture was all there. One more thing for those that want them to be like the absolute exact. Once cooked wrap them in tin foil and keep warm in a tea towel or something. They come out same as a TA delivery. This would explain why your restaurant ones are slightly crispier as you get them straight off the hob! Such a simple thing that I have over looked when making is to just flip em over never mind the grill!! As UB says Griddle or Tava up full plenty of heat before dropping them on. The dough mix as well wet and sticky almost but not quite bordering on a batter! Im afraid I blasphemed though and used a rolling pin as the dough went every direction but where I wanted it to. More Practice me thinks!! Once again though your right they would be better without being rolled as you get the unevenness. Your are genius sir!!! ;D Cory if you are reading this or SG promote this man!!!      

;D PMPL ;D

Thanks for the feed back. Glad you enjoyed them!

Quote from: Davy on April 16, 2008, 03:42 PM
That's the finest looking naan I've seen yet! Do they taste & feel like the real deal?

Thanks Davy,
Yeah they taste, look, feel like the real deal IMHO, but it dose take practice get em too thick and they can go a bit stodgy and you dont get good air/blisters.. I make em all the time now do a batch load and freeze them. 

Quote from: timayes on April 13, 2008, 07:27 PM
Unclebuck,

Thanks for the prompt reply, I am now heading to the kitchen!
I have just noticed in your first post for this pathia that you quite clearly mark what is the Pathia mix! I will read all future recipes several times before panicing.

Thanks

Hey thats what the forum is for  ;D. just shout if you need any help this forum has some really experienced members

Hi timayes, no need to salivate! its really simple!, just mix these ingredients together

"100 ML HOT WATER
25 ML COCONUT BLOCK
3 TSP TAMARIND
2 DSP SUGAR

METHOD

ADD 100 ML OF BOILING WATER TO BOWL, DISSOLVE COCONUT BLOCK, SUGAR AND TAMARIND. KEEP MIXING UNTIL ALL HAS DISSOLVED. YOU MAY NEED TO HEAT THE MIXTURE A LITTLE TO HELP THIS PROCESS"

this is the pathia mix, its a liquid mix.

ps. please let me know how you get on, thanks UB 

Cool, I'm glad your enjoying the site - the rice looks good too! whats your method??

Hi johnnyboy, welcome to the forum - great first post. looks fantastic

Hi dev, These ones might do the job.. Click pic for more info, UB

Don't know if this has been posted before but its a interesting read about BIR'S in your area

clicky

Quote from: HOTRING on April 09, 2008, 10:02 AMconfused 
1 You are both called Gary
2 You have almost identical gravy/recipes
3 you are both someone21
4 you both have recipes from your local BIR chef
5 your locals are both called rajver
Have you registered twice & different computers log you on? or are you schizophrenic LOL
Goner try your gravy next Parker er woodpecker, gary, woody Oh f##k knows ;D
Thanks again

Yeah its the same blokey.

Quote from: Tikkatrev on March 29, 2008, 06:27 PM
await no more jerry, it turn out really good! Done the base and precooked all the chicken as stated didnt have any seasoning so i used a chicken stock cube. The missus gave it 10 out of 10 she was so chuft ive got to do it again in the week as shes inviting friends round for a curry night!.

Thanks UB.
tt

Sweet glad you liked it! Cheers UB.