Stuffed Garlic Naan

Yield: 8 small naan

INGREDIENTS:

1.5 tsp fast-action yeast
1 tsp sugar
150ml warm water
300g strong white bread flour, plus extra (almost another 300g!) to dust
1 tsp salt
5 tbsp natural yoghurt
2 tbsp melted ghee or butter, plus extra to brush
A little vegetable oil, to grease

STUFFING:

1 whole garlic head, finely minced
2 tbsp ghee
1/2 tsp salt

Mix well.

DIRECTIONS:

  1. Put yeast, sugar and water into bowl. Let sit until frothy.
  2. Add flour, yogurt, ghee. Mix. Dough is a sticky mess.
  3. Mix in kitchenaid for 5 min on high. Add flour until dough pulls away from sides of bowl and becomes a soft dough.
  4. Coat bowl and dough with oil.
  5. LET RISE, covered, 90-120 min.
  6. Take dough out of oven, beat down, divide into eight balls.
  7. Roll out into a circle. Place a spoonful of garlic stuffing into it. Pull the ends to the middle and twist shut. Roll out into a small naan size, be careful not to tear it or the stuffing will fall out.
  8. Heat oven to 500 F. Place cookie sheet in oven, let it warm up as well.
  9. Wet one side of the dough. Put on cookie sheet. Let cook (2-4 min) until bubbles form on top and naan no longer sticks to cookie sheet.
  10. Flip over, let cook on other side as well (2 min or so).
  11. Take out of oven, brush with ghee.
  12. Serve warm.
  13. Enjoy!

NOTE: This is the guardian recipe adapted for the oven.

NOTE2: You don’t have to stuff with garlic. You can stuff with whatever you like – potatoes, cheese, meat, cauliflower, radish, tofu. Depends on what you like.

The Guardian’s Naan Recipe

They claim it’s the “best” naan. I made it and it was so good I forgot to photograph it.

INGREDIENTS:

(Makes 6-8)

1.5 tsp fast-action yeast

1 tsp sugar

150ml warm water

300g strong white bread flour, plus extra to dust

1 tsp salt

5 tbsp natural yoghurt

2 tbsp melted ghee or butter, plus extra to brush

A little vegetable oil, to grease

1 tsp nigella (black onion), sesame or poppy seeds (optional)

DIRECTIONS:

  1. Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth.
  2. Put the flour and salt into a large mixing bowl and whisk to combine. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
  3. Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Cover and leave in a draught-free place (the airing cupboard, or an unlit oven) until doubled in size: roughly 90–120 minutes.
  4. Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan). Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. Prepare the melted ghee and any seeds to garnish.
  5. Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.
  6. Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads.

NOTE: For garlic naan, finely chop 6 cloves of garlic, add a quarter spoon or so of salt, and a spoonful or two of ghee and mix. Place in center of naan dough ball and roll out. YUM!!!!!

Dal Bukhara

Ingredients:

1 can (12 oz) brown lentils (masoor)

In Blender:

1 tomato

1/2 onion

2 cloves garlic

1 inch sliced ginger

1/2 tsp Salt

1 tsp sugar

Vaghar (tempering) in medium sized pot:

2 tbsp oil

1 clove garlic, chopped

1/4 in ginger, finely sliced

4 black pepper

1 clove

1 in cinnamon stick

1 green pod cardomum (crushed)

1/2 tsp fennel

1/2 tsp turmeric

1/4 tsp hing

1/4 onion, finely chopped

1/4 tomato, finely chopped

To pot:

Add blended mixture. Let cook.

Add lentils. Let cook.

Simmer on low heat for an hour.

Add 1/4 c whipping cream.

Add 1 tsp butter.

Enjoy with naan (buy prepackaged, glaze with buter[and garlic, if so desired], oven at 350 for 8 minutes or until light brown, top with chopped coriander).

Restaurant style amendment: increase amount of whipping cream to 1/2 c and increase butter to 1/2 stick. (Yeah, why do you think food in Indian restaurants taste so. damn. good.)

Vegan amendment: don’t add the whipping cream or butter. It still tastes awesome, it just doesn’t taste rich.

Matar Paneer

Nigella Lawson Recipe

Yummy and Easy

INGREDIENTS

SERVINGS 8 UNITS US
1⁄2 cup vegetable oil
8 ounces panir, cut into 1/2-inch cubes
1 onion, halved
2 garlic cloves, roughly chopped
1 inch piece ginger, roughly chopped
1 dash salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10 ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock

DIRECTIONS

Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
Pour all but about 2 tablespoons of the oil out of the pan.
Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
Fry gently for about 5 minutes with a sprinkling of salt.
Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
In which case, take off the foil and add the paneer cubes to warm them through before serving.

Serve with rice and naan.

Naan

Buy naan from the grocer.

Brush with butter. Add garlic and salt if you want.

Place in 400 F oven for 5 min or till brown.

Enjoy! Serve with chopped cilantro or parsley or mint.