With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Place the flattened naan in a hot frying pan and wait until big bubbles form. If cooking over gas, you can turn the pan toward the flame to char the top some. If not, you could just flip it over but some of the bubbles will deflate. Special instructions if cooking over gas… This spicy, indulgent curry isn’t found on many menus, in fact we’ve only found this curry in two restaurants during all of our travels. This recipe was given to us by the chef at a wonderful Indian Restaurant in Dumfries, Scotland. It’s definitely worth trying, but be warned, it’s a hot one! Ingredients: You’ve got sweetness from the ketchup and mango chutney and a nice sourness from the mint sauce and lemon juice. As there really isn’t any hot spices in the curry, it is a good one to serve to kids and those who don’t like spicy curries. Do you have any you’d like to try that you don’t see in this section? If so, let me know. I’m always on the look out for more delicious recipes to add to my blog and books.

This recipe is made up of two stages. The first stage is the marinade and slow roast of the lamb, the second stage is putting all of the ingredients together as a biryani. Enjoy. Stage 1 Ingredients:

By preparing the dough balls a day or so ahead of time, you will get even better results. Letting the dough rest, covered with plastic wrap will improve the flavour and also make it easier for you to work with the dough. How to cook Instant naans

Yes! You can freeze it wet or roll it into balls with more flour. Then place in the freezer, covered tightly. This instant naan recipe can be frozen for up to 6 months. If you have a tandoor oven, use it. That’s how I usually cook this instant naan recipe. That said, they are also very good cooked in a frying pan! A medium heat Rajasthani dish, the Jaipuri is very simple to prepare and very tasty. The mint sauce adds a wonderful sweetness to the dish, if you prefer it a little more savoury, just use dried, chopped mint. To change between mild, medium and hot, simply vary the quantity of chilli powder used. Ingredients:

Can the dough be frozen?

The idea behind this instant naan recipe is to prepare the dough using ‘bakers measures’. This means using equal amounts of dry and liquid ingredients. If using 250g of flour, you need to use 250ml of liquid. So this naan recipe can easily be upscaled or downscaled.

You probably already have some if not all of these ingredients but if you don’t, they’re readily available at most supermarkets! Then just use a metal spatula to pry the naan off which should come off easily once cooked. Pro TipsHere you will find the recipe/s you’re looking for. If you don’t, be sure to type that recipe into my search field. Once the lamb is cooked, remove it from the flameproof casserole dish to a clean bowl, using a slotted spoon, fish out the sliced onions and garlic, discard the lemon pieces. Cut any butcher’s string holding the lamb together and using clean hands, simply tear the meat in to bite sized chunks. Try you’re very best not to just stand there eating it all with your hands, remember, you’re cooking a biryani! Heat the oil in a large frying pan or karahi over medium high heat. When the oil begins to shimmer, stir in the chopped onions and fry for about 7 minutes or until soft and light golden brown in colour.