Posts Tagged ‘Naan’

Naan

Posted: April 29, 2011 by incidentalcooksuman in Bread, Dinner, Indian Food
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Naan is a thick flat indian bread, which is cooked in a tandoor. Tandoor is a clay oven used in cooking and baking, this commonly used in South and middle eastern Asian countries. The heat for tandoor is traditionally generated by a charcoal fire or wood fire, inside the tandoor itself and the food is cooked exposing to live-fire. It really gives a wonderful and rustic smell to the food.

Naan is typically made by mixing all-purpose flour with salt, yeast culture and yogurt to make a smooth, elastic dough. Every Indian restaurants serves this flat bread with different exotic side dishes.

Naan

Naan

I wanted to make naan at home since long, but some or the other way it didn’t happen. So, when I saw this posting at Soma’s blog, I couldn’t resist any further.. Hence decided to make some naan for ourselves.

Naan

Naan

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 warm water
  • 1 teaspoon dry active yeast
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 2 tablespoon olive oil
  • 5 1/2 tablespoon thick yogurt

Method:

  •  Mix active dry yeast and honey in lukewarm water and let it sit for 5-7 minutes or until the mixture becomes frothy.
  •  Add salt and baking soda to the flour and mix well. Add the oil and yogurt  to the flour and combine everything together.After incorporating the ingredients you will have a crumbly dough.
  •  Now slowly add the water/yeast mixture and knead the dough until it is smooth and soft. Coat a big bowl with olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  •  Punch down the risen dough and knead briefly. Gently press and stretch it into an evenly flat round and divide the dough into 5 equal triangles.
  •  Brush the top slightly with oil and keep aside to rise once again.
  •  When you ready to serve, heat a heavy bottom flat pan over high heat.Roll each slice in triangle-shaped bread and brush one side with water and place the water side down on to the skillet.
  • Cover with a lid immediately. You will see the top of the naan bubbling because of the steam getting gathering inside. After a minute or so, flip naan to other side and let it cook for few seconds and then with help of tongs expose the side to direct flame and cook for half a second or so or until you get some desired burned flames marks.
  • Brush butter on the naan and sprinkle some nigella seeds and finely chopped cilantro leaves on top.  Keep it in a foil lined with kitchen towel. Cover the foil and follow the same method to complete the rest of the slices.
  • Serve hot with  dish of your choice. Enjoy!!
Naan

Naan

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Paneer Makhanwala

Posted: April 20, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
Tags: , , , , , , , , , ,

Paneer Makhanwala is a dish from Mughlai cuisine. Mughlai cuisine consists of the dishes which were prepared in the kitchen of Mughal Emperors. These dishes are very exotic, rich in flavor and spices. Also, in the preparation of most of mughlai dishes, milk and cream is used to enhance the richness of the dish. This cuisine is very popular in northern part of India though you can eat most of mughlai dishes these days in every restaurant. But the best place to enjoy mughlai food is Delhi which specializes in the preparation of this cuisine.

Paneer is a fresh cheese common in south asian cuisine  and makhan is referred to cream used in the dish. Hence the name Paneer Makhanwala. It is also called Shahi Paneer, reference to the royalty which use to enjoy this dish. It is best served with indian bread called Naan.

Paneer Makhanwala

Paneer Makhanwala

Ingredients:

  • 2 cups paneer, cut in cubes
  • 2 onions, chopped
  • 1/2 cup crushed tomatoes
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 2 green chillies, devined and chopped
  • 1 teaspoon paprika
  • 2 teaspoon tandoori paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon heavy cream
  • salt to taste
  • 2-3 dry bay leaves
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • chopped cilantro leaves for garnish
Paneer Makhanwala

Paneer Makhanwala

Method:

  • Heat 1/2 teaspoon of oil in a pan , add onions, chillies, garlic, ginger with a pinch of salt. Cook until onions are softened. Cool down the mixture and transfer this to the blender jar and blend it into a fine paste.
  • In the same pan, add rest of the oil and butter, then add bay leaves followed by onion paste. Cook until it turns light brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori paste, salt and cook until the oil separates from the masala about 7-10 minutes.
  • Add little bit of water for desired consistency, cover the pan and cook for another 3-4 minutes on low heat.
  • Add cream to the sauce and mix everything well. In the end add paneer cubes to the sauce and gently stir to mix everything well. If you are using store-bought paneer, put in hot boiling water for 10-15 minutes, so that it gets little soft.
  • Garnish with chopped cilantro leaves and serve!
Paneer Makhanwala

Paneer Makhanwala