Damnit...me too..You would have to bring up naan bread wouldn't you?? lol..I went to this great Indian restaurant the last time I was in Baltimore, and their lamb curry and naan bread was to die for! good stuff!

yes, it was great.

well, I must tell you how disappointed I am not we are not going to talk about Saag paneer, I f***king love that stuff.

http://www.youtube.com/watch?v=7TXjtbl2y3U

Cool! I lived in Baltimore for quite a while, what Indian restaurant did you go to?

Also, this seems like a good thread to repost my favorite Naan recipe and its wicked easy, if you like Naan you should try this:

Goat-cheese Naan:
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons plain yogurt
1 cup crumbled soft fresh goat cheese
3 tablespoons butter
3 1/2 cups sliced yellow onions

Sift first 3 ingredients into bowl. Mix in yogurt and 1/2 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
Melt butter in large skillet over medium heat. Add onions; sauté until they just start to brown. Season with salt and pepper. Cool. Set aside. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to a flat 8-inch round.
Brush heavy medium skillet or hot grill with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds.
Preheat broiler. Spread onion mixture atop breads. Sprinkle breads with remaining 1/2 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes.

Also I really recommend using a grill for the bread, but a hot skillet or will do fine.

I practically live off both Chinese and Indian food, i love the stuff.

Now that I think of it, the last time a had Lamb Korma (my fave) was from Indian Palace in N.Baltimore county...

I made chicken eggrolls going to heat one up soon

Will you roll me Tina?

CB

sure

Hey Myka

Have I told you lately that I love ya' kiddo?

I can make a mean General Tso's chicken Tina. Wanna go "woking" with me?

OOOOPS ... I doubled down.

No you haven't, but this will suffice

Indian Rice with cashews, Raisins and Baked Chicken


250g Long Grain Rice
4 portions of Chicken @ 200g
1 piece of Ginger
1 Chilli
2 tsps Paprika (Sweet)
3 tbsps Raisins (softened in water)
100g Cashew Nuts
1/2 tsp Cumin
1 pinch aniseed, Clove, Coriander , Cinnamon
100g Butter
400g Carrots
1 Onion (Diced)
50g Brown Sugar
1/2 a bunch of mint


Press the Ginger through a garlic press. Finely chop the Chilli and mix with the Oil & Paprika. Also coat the Chicken with the Oil & paprika, and marinate for ca 1-2 hours . Season with Salt and bake in a pre-heated oven @ 180g for ca 30 minutes. Clean & wash the carrots. Fry the diced Onion in half of the Butter until clear, then add ca 200ml Water and the Diced Carrots, and cook for approx. 5 minutes until cooked (BUT NOT SOFT) At the last minute, add the Mint, and mix all these ingredients thoroughly. Cook the Rice as per instructions Fry the Cashew Nuts in the remaining Butter, and then add the rest of the seasoning and the raisins. When the Chicken is cooked, present the rice on a warmed plate with the Chicken placed on top of the rice.