I've just spent a couple of days experimenting with milk. I obtained nearly 10 litres of full cream milk very cheap and a couple of litres was unhomogenised (cream on top). I first made two 1 cup yoghurt starters using, separately, green chili and lemon and then a 500g and a 250g yoghurt from each. The chili starter worked better imho. These yoghurt will be even nicer next batch.  I also then made a 1 kg batch using a natural pot set yoghurt starter in the Easiyo yoghurt maker so I will now need to use up nearly 2 kg of yoghurt. Luckily, I also managed to get 5 cheap 2 kg chickens. Tandoori and Tikka on the menu this week and some into the freezer.
Ive already used some of the yoghurt as I then set about using the rest of the milk to make paneer, using  the lemon set yoghurt to induce the separation.  I fashioned a crude cheese press out of a plastic basket and a block of steel and it produced excellent results so I now have a big block of home made paneer to consume. I'm thinking Paneer Tikka, Makhani Paneer and Pilau Paneer for starters.

I've recently been having some difficulty getting my naan to actually stick to the Tawa.  It is a plain steel Tawa, exactly the same as the ones shown in the Indian youtube videos and I bought it cheap from an Indian supply store.  I've been looking at the various but similar dough recipes I've been using and the thing that stands out is the inclusion of oil in the dough.  I scrubbed the Tawa clean the other day and sanded it with wet and dry paper to remove any build up of scum that may have created a non-stick surface but still had non-stick properties.
Could it be the inclusion of oil in the dough?  Many recipes use it but I notice from Garps writeup that this one doesn't.  I couldn't be bothered sditting through the video again.

Thanks. I read that right through and recall reading it before.  I'll try to see how GI is going with it (if he still uses it).

Solid advice. Non critical ingredient and can be from any form of coconut.

This dish was included in my banquet a week ago, but not exactly the same.  Once again I hadn't cooked any red kidney beans from scratch and when I went to the pantry all I had that was even close was a tin of Four Beam Mix containing butter beans, chickpeas, red kidney beans and baby lima beans. I basically followed the exact same recipe procedure and the end result was excellent. My wife finished up the last of it with some rice and naan for lunch the other day and she said that it is even better than just using Kidney Beans.