Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jb on April 10, 2014, 10:02 PM
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I had my tandoor oven out today,I've been meaning to try Chris' new naan bread recipe for ages.I made some naans as well as some chicken tikka and sheek kebabs.
(http://www.curry-recipes.co.uk/imagehost/pics/37198bed159c00df0d6bed6b57ecf4b6.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/9ac36ee196e5d5baf46171955acb5656.JPG)
plain naan.....
(http://www.curry-recipes.co.uk/imagehost/pics/64fbf306f5ff18e3e8d217367c3f8010.JPG)
balti chilli keema naan...
(http://www.curry-recipes.co.uk/imagehost/pics/4d64a075f20e82af07b435eb50ad7488.JPG)
Inside of a keema naan...
(http://www.curry-recipes.co.uk/imagehost/pics/6df0216a52fd38d4d98375353e6e47e4.JPG)
peshwari,plain and balti chilli keema
(http://www.curry-recipes.co.uk/imagehost/pics/a7d478bd4bd7b8dd848c206728af767b.JPG)
chicken tikka...
(http://www.curry-recipes.co.uk/imagehost/pics/2ecb42ab36e9d932fda1f7fcbeffe7de.JPG)
The tikka was,as always top-notch,in fact better than most of the bland stuff I seem to get from most places these days.The naans were excellent,I have to say Chris' recipe was spot on.Tastewise the naans were definetely BIR,and they also had the right consistency,you could fold them in two without them breaking.In fact they were pretty much identical to the standard of naans I already had,using Pacman Pete's old recipe.That too came from a T/A so it's not suprising that the recipe's good.I thnk the key is the resting of the dough.At last I've got the knack Of putting the filling in the bread and rolling it without the contents spilling out!!
The restaurant charcoal seemed to keep hot all day,although for some reason I still get some soot around my tandoor when it's hot.I don't know why,could it be the firelighters I'm using...any ideas??
I'm afraid the sheek kebabs were a complete and utter disaster!!! The mix itself was spot on in taste(I used the same mix for the keema naans).However I realised the mix was wet,and you guessed it as soon as I put it in the tandoor the meat began to fall off...here is what I had left!!
(http://www.curry-recipes.co.uk/imagehost/pics/de4e356facea14caf88f10682812fd45.JPG)
As you can see an utter disaster!!! I know a few people have had this problem so any thoughts on where I went wrong would be most welcome.The keema mix contained onion and I left it overnight in the fridge so I guess the moisture came from this.I did add some gram flour to it but it still went wrong.I still have some naan dough left,I'm going to cook them on my tawa tomorrow and see how they go.
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Looks great jb especially the naans bubbling on the side of the tandoor!
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Try using a skewer with a flat blade. I dont know what they use in Indian restaurants, but in Turkish cuisine this is standard.
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Nice looking food there jb... What tikka recipe do you use?
Was the keema straight out of the fridge onto the skewers or had it come up to room temperature due to filling the naans? Just wondering if that might affect the consistency and let it depart the skewers before it's cooked enough to stay put. Shot in the dark though as I'm no expert.
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Hi
Looks great, I have flat skewers and still somtimes struggle.......so the last time i did it i used Dips method of rolling them in foil and putting them in the oven. Very simple and no falling off issues, they stay really moist and you can if you wish take them out of the foil and grill for a slightly crispy outside if you wish.
Here's his link
http://www.curry-recipes.co.uk/curry/index.php/topic,4452.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,4452.0.html)
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Nice looking food there jb... What tikka recipe do you use?
Was the keema straight out of the fridge onto the skewers or had it come up to room temperature due to filling the naans? Just wondering if that might affect the consistency and let it depart the skewers before it's cooked enough to stay put. Shot in the dark though as I'm no expert.
The filling had come up to room temperature,I'm pretty sure the onion was the culprit though.
Tikka was this one,still the best recipe I have,a bit less mustard oil and a touch more paste,not Patak's but Pasco.
http://www.curry-recipes.co.uk/curry/index.php/topic,4934.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,4934.0.html)
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What a wonderful selection of naan, jb.
Great stuff :)
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Good grub jb
Always get the water out the onions first either fry them slowly or Chris suggests mince them then squeeze the water out
I put mine in a teatowel and squeeze
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try using a blow torch to get the charcoal going instead of using fire lighters?
I've seen most get the charcoal going in a tube type thing with a handle then drop it into the tandoor ( just make sure the door/flap is closed
one of these
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Hi
The naan's look great. I have to say,I am jealous of the naan's as i am struggling to master the fillings and rolling out without the filling erupting
:(
Barry
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Good looking food there jb. Naans and tikka look spot on. Shame about the sheeks :-\ Never had a problem with keeping mine on the skewers. Think you're right about the onion as it probably released some moisture into the mix. I use only a heaped TBS of finely chopped onion in my recipe which is very similar to razors. I find this mimics and surpasses any sheeks around here ::)
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Hi JB
Are you sure you are getting your tandoor hot enough? I use firelighters to light my tandoor. They do leave a bit of soot on the inside. Once the tandoor is up to temp though, the soot appears to turn to ash. I always wipe down the inside of the tandoor before I try and stick a naan onto it (Welding glove essential lol). If I don't, the first one invariably drops off. I don't apply any water to the naans to make them stick either. If I do, I have a hell of a job to remove them.
With regard the kebabs, I use my keema mix straight away and don't even bother putting a piece of potato on the bottom of the skewer anymore. I made twelve the other day and only nearly lost one. If I do put it in the fridge overnight, I put it in a bowl but sit the mince on a small metal frame that you can cook a joint of meat on - don't know what they're called. I supose you could use a colander. Its suprising how much liquid comes out.
Another thing to consider is the technique you use to put the meat on the skewer. I found that if you flatten the meat into a "patty" and then wrap it around the skewer, it quite often mysteriously unwraps itself as it cooks and falls to an untimely end. What I do is fashion a very rough "dog turd" shape and then slide it onto the skewer; squeezing and stretching to the required size when in place.
Regards
Mick
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Hi JB
Are you sure you are getting your tandoor hot enough? I use firelighters to light my tandoor. They do leave a bit of soot on the inside. Once the tandoor is up to temp though, the soot appears to turn to ash. I always wipe down the inside of the tandoor before I try and stick a naan onto it (Welding glove essential lol). If I don't, the first one invariably drops off. I don't apply any water to the naans to make them stick either. If I do, I have a hell of a job to remove them.
With regard the kebabs, I use my keema mix straight away and don't even bother putting a piece of potato on the bottom of the skewer anymore. I made twelve the other day and only nearly lost one. If I do put it in the fridge overnight, I put it in a bowl but sit the mince on a small metal frame that you can cook a joint of meat on - don't know what they're called. I supose you could use a colander. Its suprising how much liquid comes out.
Another thing to consider is the technique you use to put the meat on the skewer. I found that if you flatten the meat into a "patty" and then wrap it around the skewer, it quite often mysteriously unwraps itself as it cooks and falls to an untimely end. What I do is fashion a very rough "dog turd" shape and then slide it onto the skewer; squeezing and stretching to the required size when in place.
Regards
Mick
Thanks for the tips,I'm pretty sure it was hot enough,if anything with the new restaurant charcoal it seemed to get even hotter than usual.A good tip as well regarding the water.I've always put some water on as per just about every BIR video I've seen,but they do seem to stick a little.