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Archive for February 19th, 2009

JT made this with the Naan for dinner last night. This is quite tasty but it’s not the ‘butter chicken’ I know. What’s different about it is that it has almonds and raisins in the recipe. It’s a lot of work, and not really worth it, so I won’t bother posting the recipe, but it looks pretty good, so here is the photo. Recipe came from Simply Indian by Tahera Rawji and Hamida Suleman, published 2003 by Whitecap books, page 51.

This is what we did differently than the recipe: substitute Carnation Evaporated Milk for the Cream and we also puréed the sauce so that it is more creamy and added about 1 tbsp of tomato purée and about 2 tbsp tandoori paste instead of 1 tbsp tandoori powder. In my opinion is that this is too sweet (too many raisins when puréed) and it needs about 1/2 cup to 1 cup plain yogurt for the tang.

dscn191631

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Easy Naan Bread

dscn1912

Naan Bread (adapted from several recipes)

This recipe is only good fresh from the oven…but if you need to reheat them, try steaming them to get the chewy texture back!

  • 1 tsp sugar
  • 1 tsp yeast
  • 1/3 cup warm water
  • 1 ½ cups all purpose flour
  • 1 tbsp olive oil
  • 1/3 cup natural yogurt at room temperature
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp unsalted butter at room temperature
  • 1 tbsp flavouring of your choice (such as minced garlic, onion, cumin etc) – the one in the photo is plain
  1. Dissolve yeast in water with the sugar and let stand 10 minutes until frothy.
  2. Mix the flour, baking powder, salt in a medium sized bowl, make a well in the centre and pour in the yeast mixture, olive oil, yogurt and flavouring and combine until a dough is formed.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
  4. Return the dough to the bowl and cover, allow to rise about 1 ½ hours until double in size.
  5. Preheat oven on high broil setting, preheat your cast iron pan as well.
  6. Punch dough down and turn out to a lightly floured surface and knead a further 4 minutes.
  7. Divide dough into 6 portions and pat with your fingers to form ovals about 6 inch by 4 inches and about ½ inch thick. Rub both sides with room temperature butter.
  8. Lay dough onto your preheated really hot cast surface and broil for 2-4 minutes each side, turning twice in the process to allow bubbles to form on both sides.
  9. Serve immediately, or keep warm in foil. If you are reheating, try steaming to regain the chewy texture.

Check it out at Foodista.

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