yep sugar is a good idea also sometimes i use honey!, as much or little as you want depends on how you like it

Quote from: nutty on January 16, 2008, 06:00 PM
Hi The other day i had Special Donner Kebab.  It was Donner meat with onion in Nan bread.  The onions were cooked in some kind of spice becasue it was sweet and lovely.  You could have eat the onions on its own.  I was wondering if anyone has heard of this and knew what was used to make the onions so delicious.

mmm not really Indian recipe but if it scratches a Itch... a normal kebab shop spice marinade is

4 cloves grated garlic
1 tsp salt
1 tsp turmeric
1 table sp lemon juice
1 table sp tomato puree
1 cup veg oil

mix all-together

Quote from: rallim on January 16, 2008, 08:30 AM
Looks great...how much milk did you use?

cheers

1 cup mate

yep, egg will help rising and make the dough softer and the bread lighter.

a mix of self-rising flour and yeast will get the right texture and blistering on domestic hobs.

Quote from: smokenspices on January 13, 2008, 03:06 PM

Quote from: unclebuck on January 13, 2008, 02:51 PM
i used this base sauce with darth's madras main it was good as any take out if not better!...

Hi UB

Great to hear .. another tick in the box.

Was that with the corrected spice quantity? Did you take note of the weight of onions (peeled) you used?

Regards

SnS ;D

to the letter really. 8 medium onions only needed about 1 pint of water afterall

i used this base sauce with darth's madras main it was good as any take out if not better!...

if its any use there are 2 good free re-size and photos editors available on these links, they are pretty good and easy to use..

photoscape
http://www.download.com/PhotoScape/3000-2192_4-10703123.html?tag=lst-1

media resizer
http://www.download.com/Media-Resizer-Free/3000-2192_4-10329175.html?tag=lst-1

Quote from: ast on January 04, 2008, 07:57 PM
That looks really great, unclebuck.  Interesting especially because I was just reading a forum about frying pans that mentioned using them for cooking naan as well as a few other types of flat bread.  It looks like great minds (theirs and yours--certainly not mine! think alike!

When I was visiting my mother, I noticed that she had a pizza stone.  I thought that this might be a useful thing to try with getting the proper crispness to naan as well.  It would certainly hold the heat better than a cookie sheet.

Our own naan experience was much like your earlier one.  We had some good results with yeast-based ones, but never got them quite done enough--even with the oven on full blast.  I think your method is likely to produce much more consistent results.

We don't have a tava, and I'd not heard of it before.  Ever tried whatever wikipedia's references to tava fry or tava masala mean?  I'm guessing you can use it similarly to a wok for quasi-stir-fry, but for the other, you just use it to make the final curry?

Thanks for sharing!

hi ast, firstly thanks... A tava or a tawa is a heavy flat side-less pan used by Asians for flat breads etc.. heres one on this link  http://cgi.ebay.co.uk/TRADITIONAL-INDIAN-IRON-CHAPATI-TAVA-TAWA-GRIDDLE-9INCH_W0QQitemZ290194530713QQihZ019QQcategoryZ98845QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

pic's 1,2,3,4

sorry pics 1,2,3,4 are here