Evertony wrote: Also, I've been using (LOTS OF) chilli powder for my Madras, but I am going to use fresh chillies in my next one, do you use fresh chillies? Do you recommend de-seeding or leaving a few seeds?
Yes I use fresh green finger chillis, from Tesco (a good friend posts them over). However yesterday I noticed our local asian shop had some in the fridge, so I will give those a try at some point. You probably know that the hottest part if the fibre that holds the seeds in. I don't usually de-seed, just slice into small rings, use some for cooking with and also like to garnish with a few too. Avoid pre-packed dutch chillis in Finnish supermarkets, they are far too variable heat-wise, making it impossible to cook with unless you pre-taste each chilli.
Evertony wrote: With regards to naans, alot of people use baking powder but I find this ruins them slightly, I much prefer yeast (either the yeast squares out of the fridge or dried yeast - infact I prefer the dried yeast), but you can't rush it (which I found to my detriment) you have to leave the dough for a good hour (so it more than doubles in size) for the perfect light fluffy perfect Naan
I get good results with baking powder, but if you want to freeze dough portions then yeast is the better option. I find that by far the single most important factor in "naan success" is temperature and maintaining it:
1. heat your oven to it's absolute maximum, pre-heating the baking tray on the top shelf. If your oven only goes to 250°C, then you'll struggle to make decent naan
2. when it is time to put your naan in, open oven, remove tray, close oven, slap naan on tray, return tray to top shelf of oven. This process should be completed in about 7 seconds.
3. don't open the door until you take it out.
This is just my experience, after eating hundreds of not-so-good naans.
When rolling out the dough, I usually make it double sized, then sprinkle some dried coconut on one half, moisten the rim ( ), fold oven and roll into shape. Once the naan comes out of the oven, I drizzle a little light syrup on the top. I call it "Peshwari", but it's probably technically not as there are no nuts in it.
If you find the pdf, you'll notice there are a couple of mistakes in it (it's copied from the first edition of the book I think). Keep an eye open for these.