Saturday, February 21, 2009
Saturday, February 14, 2009
February - Indian Food
I'm not sure how to post a PDF on a blog, so here are the 2 Indian "cook book" Naan recipes from my friend in India. At the end is a link to the Allrecipes one we attempted.
#1
Flour 500 gms.
Baking powder 1 tsp.
Soda-bi-carb ½ tsp.
Sugar 2 tsps.
Egg 1 no.
Milk 1 cup
Onion seeds 2 tsps.
Oil 3 tsps.
Salt To taste
1. Sieve flour with baking powder, soda bicarb and salt. Mix sugar, egg, milk and
water. Knead it well into a medium soft dough.
2. Apply a little oil and cover it with a wet cloth for one hour.
3. Make 10 equal sized balls. Apply a little oil and put onion seeds on top.
4. Press sides first and then center of the dough ball. Roll it into a round shape.
5. Stretch it from one side to give a triangular (elongated) shape.
6. Now put it on a cloth pad and put it on a preheated Tandoor wall or cook in a
preheated oven (250 ยบ C) by placing it on a greased tray.
7. Remove when it is crisp and golden brown on both sides. Remove with the
help of skewers.
8. Serve hot topped with butter.
#2
3 cups self-raising flour
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.
#3
Looking at this again - we actually did a variation of the 3:
http://allrecipes.com/Recipe/Naan/Detail.aspx
#1
Flour 500 gms.
Baking powder 1 tsp.
Soda-bi-carb ½ tsp.
Sugar 2 tsps.
Egg 1 no.
Milk 1 cup
Onion seeds 2 tsps.
Oil 3 tsps.
Salt To taste
1. Sieve flour with baking powder, soda bicarb and salt. Mix sugar, egg, milk and
water. Knead it well into a medium soft dough.
2. Apply a little oil and cover it with a wet cloth for one hour.
3. Make 10 equal sized balls. Apply a little oil and put onion seeds on top.
4. Press sides first and then center of the dough ball. Roll it into a round shape.
5. Stretch it from one side to give a triangular (elongated) shape.
6. Now put it on a cloth pad and put it on a preheated Tandoor wall or cook in a
preheated oven (250 ยบ C) by placing it on a greased tray.
7. Remove when it is crisp and golden brown on both sides. Remove with the
help of skewers.
8. Serve hot topped with butter.
#2
3 cups self-raising flour
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.
#3
Looking at this again - we actually did a variation of the 3:
http://allrecipes.com/Recipe/Naan/Detail.aspx
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