Posted: February 6, 2011 Filed under: Breads, Flour, Indian food
This naan bread is so so good! Fluffy, slightly crisp and really addicting. If you saved the whey from making your Paneer cheese, use that in place of the water in this recipe. Whey will really improve the flavor of the naan and it give the crispier browned parts on the naan a cheesy flavor.
Use this naan to dip into your favorite curry or try out my Butternut Squash, Roasted Red Pepper and Chickpea Curry.
1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup canola oil
1/3 cup Greek fat free plain yogurt
1 large egg
olive oil for cooking or ghee
In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a towel and let rise until doubled in size; about an hour.
Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.
Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit–you’re not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side. Takes about 1 minute per side. Brush with ghee and sprinkle with salt.
Makes about 8 naan.
Tips: When pressing naan out from its final dough ball stage, use your fingertips and press down instead of trying to stretch the dough out with your palms or a roller. The less it’s handled, the better.
Posted: February 6, 2011 Filed under: curry, Indian food, spicy
This vegetable curry dish turned out to be amazing! So full of bursting flavors accented by the perfect spiciness. As for me I love my curries spicy, if you aren’t crazy about the offensive yet satisfying flavor of the habanero, just use the green chilies.
1 – 1/2 Yellow Onions
2 Green Chillies
3/4 can Coconut Milk
1 Large Roasted Red Pepper
2 Carrots Cut Into Cubes
1 Roasted Habanero
1/2 Can Chickpeas
1 Roasted Butternut Squash, Cubed
Toasted Shredded Coconut To Garnish
5 Tbsp Madras Curry Paste (I cheated with the store bought paste)
1 tsp Cumin, 1 tsp Singapore spice (optional), Salt, Pepper
1 Tsp Cilantro , Diced
Roast squash at 420 degrees just till tender but still a little crunch
Cube the butternut squash into 3/4 inch cubes and sear the outsides in a saute pan with a touch of olive oil at medium-high heat till browned.
Sweat onions in saute pan on medium heat till translucent to release maximum flavor. Cut carrots into sticks or cubes and add to pan.
Add curry paste, coconut milk, and spices. Stir. Add squash, roasted peppers, chili peppers and chickpeas. Garnish with cilantro and toasted coconut.
Smell it, eat it, love it.