Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

Indian-spiced Lamb Meatball Pizzas

I especially like using lamb in Indian dishes as it can handle the lovely spices without them overpowering the lamb.  A really easy and tasty favourite of mine is to make these Indian-spiced meatballs and serve on a soft tortilla; kinda pizza style. Soft tortillas topped with tomatoes, cucumber and mango chutney drizzled with cooling riata.

They're so easy to make and take just 35 minutes from prep to table; the perfect starter to an Indian meal to celebrate National Curry Week with Tasty Easy Lamb (9th -15th October).

Spicy Lamb Meatball Pizzas

I use tortillas as they're much lighter than a pizza dough base so make a great Indian tapas/starter dish to an Indian meal or a light lunch. You could also serve these mini meatballs minus the tortilla in little dishes with a few different dips. Or you could half the amount of filling and make them into wraps.
12

Express Beef Madras - Tefal Cook4Me Multicooker Review

Imagine being able to cook a Beef Madras Curry with a cooking time of just 20 minutes?  Fantastic, but only of course if the beef is juicy, tender, full of flavour and tastes good.
Well, this Beef Madras using casserole beef (braising steak) actually did cook in 20 minutes and it was seriously good.  Oh yes we're seriously impressed with the Cook4Me Multicooker from Tefal.



Having recently been asked if I'd like to review the Tefal Cook4Me Multicooker the answer was of course yes please!!
I wasn't really sure what to expect since I've never had a multicooker before and wasn't quite sure how they worked.  So, armed with lots of questions as soon as it arrived I wanted to use it!
I'll answer all of my questions and of course if you have any please leave a comment and I'll answer it.
3

Weight Watchers Feel Good Food Blogger Challenge

I was recently asked to join in the Feel Good Food Blogger Challenge organised by Weight Watchers.  For us to take part in their challenge they sent over a whole bunch of goodies!  Everything needed for Breakfast, Lunch and Dinner including a few more treats too.

Pictured below, left to right - the Weight Watchers Goodies, Breakfast, Lunch and Dinner.  
   Weight Watchers Meals

The challenge was to share our day with video clips starting with breakfast of course.  Oh my I'm not really a one for making videos but since I've now done a few I'm getting much more used to it - Paul however wasn't too keen on being filmed so we only done a few minutes of him!  

 We were both really pleased to see we could still have our Saturday night Indian Curry with poppadoms too!

Weight Watchers Curry

I'm glad I took part in the challenge as I've actually learnt a few things:
The Weight Watchers ProPoints system looks easy to follow - much better than trying to fathom out the back of packaging to see how many calories you're eating and attempting to add them up.  I just don't have the patience for all that and would soon loose interest.  Okay for me to talk, we're lucky in the fact that we've never had to go on a diet but if I ever did then I think I would honestly choose Weight Watchers.

I love the fact that you can still have pretty much the kind of food you're used to eating - or want to eat.  Biscuits and cakes are still allowed you just have to be sensible - unlike Paul who actually managed to eat 5 cakes in one go - I really don't think he could do a diet if he had to, he is a worry!

Liven up Food with my Top Tips!
There's nothing wrong with Weight Watchers Tikka Masala sauce but like any sauce in a jar it doesn't have to be cooked on the hob just because the instructions on the back say so - it works just as well in a slow cooker, in fact I'd say the chicken will have more taste if done that way. 
I say you can liven up any ready made sauce or other foods without adding very much in the way of calories.  Diet or no diet - food should be enjoyed and I personally think if you get into cooking you can dabble about a bit and liven up any diet without going over the top.

Now for the video of our Feel Good Food Day:
See my Top Tips including a couple of side dishes for Indian curry that wont get you piling on the pounds!


For more information on Weight Watchers pop over to their website or follow on Twitter @WW_UK
#WWFeelGoodFood and #TweetWhatYouEat

Many thanks to Weight Watchers for the goodies - we really did enjoy our day.

Disclaimer:  I was provided with a hamper of goodies and a supermarket voucher for other ingredients used to make the meals complete.  I was compensated to cover time filming, photographing and writing up this post.  All thoughts and opinions are my own.   
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Butternut Squash Chickpea and Spinach Curry

Looking at the ingredients list at first glance may seem like this is a bit too much faffing about for your liking, but I think you'll find the end result is so worth it.

Panch Phoran is a bland of a few simple spices and doesn't require grinding - the spices are kept whole so it can be made very easily in just one minute.  Fantastic to keep in the store cupboard and will make a huge difference to any Indian style curry you make. You can see in a previous post of mine just how easy it is to make Panch Phoran - also known as Indian Five-spice.

Vegetable Curry

The butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry.  Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy) this is just a lovely warming delicious and very tasty curry.  That said if you do want it hotter just add more chilli.
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Feta and Red Chilli Stuffed Naan

Okay this isn't exactly a traditional filling for naan bread but I fancied making something different.  After the success of my Peshwari naan and since I had some feta along with a green bell pepper in the fridge in need of using up, Feta and Red Chilli Naan seemed the way to go.


Never mind that it's naan bread, it makes a nice change from ordinary bread and can be served with whatever you fancy.  Once you've made your dough, stuffing it is easy to do and you can experiment with different fillings to suite your taste.   
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How to Make Panch Phoran - Indian Five-Spice

Panch Phoran is a Bengali spice mixture used as a base flavour in many Indian dishes.  You can buy it in the UK in Asian supermarkets (that said, to this day I've never found here in Shropshire) but no worries, it's really easy to make.

Panch Phoran

My love of cooking and experimenting in the kitchen means I have more spices in my cupboard than you can shake a stick at - but the spices needed to make Indian five-spice are available in any good supermarket. 

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Peshwari Naan - Easy to Make Recipe

Every good Indian curry dish deserves some nice naan bread for dipping and mopping. Although Garlic and Coriander is seriously good, if I have to choose between the two then Peshwari has to be my favourite. Why? Because it has a lovely sweet taste to it from the coconut and sultanas.  If you want to you add a few flaked almonds to the top.  So very easy to make and far better than shop bought naan.

Peshwari Naan Bread

Don't forget once the naan is cooked you can freeze them if you have too many; just be sure to defrosted them thoroughly before reheating.  Place the naan breads on kitchen foil and sprinkle with a little water.  I've done it and they turn out fine.

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SousVide Supreme Party Food Made Easy - Indian Spiced Lamb Patties

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using the SousVide Supreme water oven.  For the month of November with Christmas and New Year coming up fast, I'm making party food and the main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.

These Mini Indian Spiced Lamb Patties can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve,all that's left to do is a 30 second turn in oil in a very hot pan to give the patties colour then pop each one onto mini naan breads, garnish and enjoy!



Sous Vide Party



The great thing about this method of cooking is these lamb patties can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown and they can be ready when you are.   

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SousVide Supreme - Entertaining Made Easy

Whether you're hosting a dinner party or simply cooking meals for the family the SousVide Supreme water oven really is the bees knees of kitchen equipment.

Here I've made three different starter courses, all inexpensive and simple to make but there's a difference to the norm, the chicken, peppers, egg and asparagus used in these dishes were cooked in a SousVide Supreme Water Oven.  Meaning you can cook ahead and without fuss, get on with your day and dinner is ready when you are.

First up - Sous Vide Indian-style Chicken and Pepper Tikka Skewers:


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


And lastly Goi Cuon - Vietnamese Chicken Spring Rolls with Pickled Cucumber:


Just recently I was lucky enough to be sent an absolutely fantastic piece of kitchen equipment in the form of a SousVide Supreme Water Bath.

After seeing the water bath method of cooking programs such as Masterchef, you've no idea how much I've wanted one since.  That said, the ones in professional kitchens are far too big to fit in my tiny kitchen.

But the good news is, SousVide Supreme have made a smaller version which is perfect for the home cook and big enough to cope with a dinner party.

What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.

Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.
 
So what was in the Box?
SousVide Supreme Water Oven:


SousVide Vacuum Sealer, which includes 10 pouches of different size, 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide Cookbook, a DVD and of course there are operating instructions for the water oven and the vacuum sealer.



How easy it is to cook with the SousVide Supreme?
In return for receiving the SousVide Supreme I have to create a variety of recipes, all using the SousVide Supreme water bath.  So over the next few months I will be showing you exactly how easy it is to use.  In this post I'll show you three easy to make recipes suitable as starter courses.
 
Whilst this method of cooking is totally different to the norm once you see how amazingly tender and so perfectly cooked a medium-rare steak turns out, I think you too will be converted it makes you look like a professional chef turning out some of the best food ever.   

So for example if you like your steak medium-rare the precise temperature that a 1 inch thick piece of steak needs to be is to 56.5 C / 134F so once you've set the temperature on the machine as long as the steak has had the minimum time to cook it doesn't matter if you leave it there for another hour, two hours or even most of the day, your steak will stay safe to eat and perfectly medium-rare just as you wanted.

And when you're ready to serve?
All that's needed is an extremely quick flash-fry of 30 seconds in hot butter which will ensure your steak browns and looks as good as it's tastes.  

Of course it's not all about steak!
Poultry, Game, all Meats, Fish, Vegetables, Fruit and Eggs can all be cooked perfectly in the SousVide Supreme.

Chicken breast for example which is known for very easily becoming tough during cooking, with the SousVide Supreme chicken is perfectly cooked, meltingly tender and so, so juicy.  Because when cooking in a vacuum sealed pouch there simply isn't anywhere for the natural juices along with any seasonings you might add to go.

Seriously the results are truly outstanding - SousVide also delivers healthier and more nutritious food.      
Timings and recommended temperatures for your chosen cut of meat, chicken, fish and vegetables and even fruit are all listed in a book as part of the kit.  But you can always check them here: 

Getting Started - Fill the Machine with Hot Water:
Fill to just below the 'Max' as when the food is in the water level will rise, you can either add a little more or remove some if necessary.


Seal the food to be cooked in the special food grade pouches which are designed to be sealed by the heat.  For example, place asparagus evenly in a pouch.  Add a drizzle of olive oil, personally I find it best to season after cooking.  Make sure the special food grade bag is straight, and with the top of the pouch laying on the rippled surface just touching the air portal.


Close the lid and press 'Vacuum/Seal' - the air with be automatically drawn out and the bag will seal afterwards.


Your food is now ready to be cooked in the SousVide water oven!

Four Easy Steps to SousVide Cooking are simply; Season, Seal, Simmer and Serve.

Season: Meat, chicken or fish or vegetables, fill the machine with hot water and set the temperature on the SousVide water oven.  Pop into the special food grade plastic pouches along with any chosen herbs you might fancy.

Seal: The pouch using a vacuum machine.
Simmer: Once your selected temperature has been reached, place the sealed vacuum pouch into the water bath by resting it in the rack.  Put the lid on along with the heat mat included and get on with enjoying your day whilst dinner is being cooked with the temperature being constantly monitored for you by the SousVide water oven.
Serve: When the time is up, take the pouch out of the machine and turn the machine off.  Open the pouch taking care of the hot steam on opening and you can either enjoy your beautifully cooked food straight away, or continue to cook further depending on your recipe. 
Leave the water to cool before emptying the machine.

Indian-style Chicken and Pepper Tikka Skewers:





 Print Recipe


Allow 1 chicken breast fillet and half of a bell pepper for every 2 skewers you want to make.

Skinless chicken breast fillets - cut into bite sized pieces
Red bell pepper - cut into bite sized pieces
Tikka Masala Paste (Pataks or Sharwood's are both good)
vegetable oil

How to do it: 
Mix the paste and oil together in a bowl - about 1 tablespoon of paste to a drizzle of oil is enough for 1 chicken fillet. Leave to marinate for at least half an hour.  
Thread the chicken onto wooden skewers alternating with pepper.
Pop the skewers into a pouch - best to roll the top of the pouch so the marinade doesn't get on the top of the bag, if it does it wont seal properly.


Seal the pouch and fill the SousVide water oven with hot water and set the temperature to 63.5C or 146F
Once the temperature is reached pop the sealed bags into the water and allow to cook for a minimum of 1 hour but I left mine simmering away for 2 and a half hours.
*This is the great thing about Sous Vide cooking, only the temperature and minimum time has to be paid attention to, then you can leave most foods simmering all day - until you are ready to eat*

Remove the pouch from the oven and remember the food will be perfectly cooked though but for visual presentation just pop the skewers either onto the BBQ for literately 30 seconds each side, or onto a VERY hot griddle-pan as I did to achieve a nice char-grilled look.  Now enjoy!


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:





Print Recipe


Allow 1 egg and 4 or 5 asparagus tips per person and 1 rasher of bacon will make enough dust for 6 plates.

How to do it:

For perfectly cooked Asparagus Tips: 
Fill the machine with hot water and  at 88C/190.5 and pop in the vacuum sealed pouch and cook for just 5 to 10 minutes.  Remove and without opening the bag, see if it bends easily and when it does it's done.


I cooked the asparagus in the Sous Vide water oven the day before, since the eggs and vegetables need different temperatures it was easier.   Asparagus needs nothing but a tiny drizzle of oil added to the cooking pouch and I find it nicer if it's seasoned once it's cooked.  All vegetables keep their colour and look amazing.

Once it was cooked I plunged the bag into ice cold water and left it to cool. Wiped the bag dry and stored still sealed in the bag until the following day.

Wipe a non-stick frying pan with a tiny amount of vegetable oil and fry a rasher of smoked back bacon until it's really crisp.  Now wrap in a couple of sheets of kitchen paper and pop into the microwave for 30 seconds and it should be very crisp.  If not pop it back for another 20 seconds but take care not to burn it.

Leave to cool and crush in a pestle and mortar or with under another sheet of kitchen paper with a rolling pin and voi·là bacon dust!

Perfect Soft Cooked Eggs:
After a few experiments I found that a temperature of 65C and 45 minutes produced the perfect soft cooked egg and very fresh eggs work best.

There is no need to put your eggs in a bag.  Fill the Sous Vide with hot water and set the temperature to 65C/149F and once the temperature is carefully lower in your eggs one at a time and set the timer on the machine to 45 minutes.
Once the time is up the machine will give out a series of load beeps.  Remove the eggs and crack into a cup before placing on your finished dish, only because it's easier that way.  

Plate your dish up, add the egg and eat!


Goi Cuon - Vietnamese Chicken Spring Rolls with Pickled Cucumber:



Print Recipe


To serve 4 you will need:
about 4 inches of cucumber - seeds removed and diced
a pinch of salt
1 tablespoon rice vinegar
1 teaspoon sugar 

1 x skinless chicken breast fillet - cooked Sous Vide with a tiny drizzle of oil and a splash of soy sauce - then cooled and thinly sliced
1 carrot, 1 spring onion - very thinly sliced into matchsticks
a few baby gem lettuce leaves - shredded  
8 Spring roll rice papers and Vermicelli Noodles - available in any good supermarket.

How to do it:
Fill the Sous Vide oven with hot water and set the temperature to 63.5C/146F
Once the temperature has been reached submerge the chicken fillet (prepared as above) into the water and as long as it's been simmering for a minimum of 1 hour, remember cooking Sous Vide means it can stay there all day if you wish without the chicken drying out, it will stay moist and full of flavour and is ready when you are.

Meanwhile, make the Pickled Cucumber:
Sprinkle the diced cucumber with the salt and leave for 30 minutes.  Once ready, pat dry with kitchen paper and put the cucumber into a small bowl.  Add the rice vinegar and sugar and give it a good stir.  Leave for an hour or so and to serve just drain from the liquid.

Once the chicken is cooked, remove and cool in ice cold water whilst still in the pouch.  Then remove the pouch and slice the chicken into thin strips.

For the Spring Rolls:
Pop the vermicelli noodles into a bowl and add boiling water, leave for 5 minutes then rinse and drain.

Place one spring roll rice wrapper at a time into a large bowl of warm water and leave for just a couple of seconds so the rice paper has softened.

Lay on a plate and add the chicken, carrot, lettuce and spring onion filling along with a few noodles, taking care not to over fill.

Bring the bottom of the rice paper up to cover the filling, fold the side in and roll.  Cut each roll in half when you're ready to serve.


Next time I'll be showing you three Main Courses including a selection of vegetables.
You can find more delicious Sous Vide recipes over at Karen's site;  Lavender and Lovage.

Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of: a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.
2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook
RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.
4

Tikka Masala Recipe - Jamie Oliver

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.  A lovely colourful dish that, in my opinion just has to be served with naan bread to mop up the lovely sauce.

Tikka Masala Recipe

This recipe can easily be doubled and then once cooked it can be frozen - just don't add the toasted almonds or coriander. Of course you must make sure it's thoroughly defrosted before reheating.

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Easy Leftover Turkey Curry - The Best Recipe

There are many different leftover turkey curry recipes but it has to be said my latest invention, in our opinion, is one of the best.  Great for using up leftover Turkey at Thanksgiving or of course Christmas.

Make a simple spice paste of onions, ginger, garlic and chillies.  Fry gently along with cumin, ground coriander, garam masala and throw in a cinnamon stick.  Add coconut milk, tomatoes and soft brown sugar and a little chicken stock and cook till done - continue reading for the full recipe.

Curry

Slightly sweet tasting yet very nicely spiced.  Of course you can make this with leftover chicken too.
4

Chicken and Aubergine Curry in a Hurry

We've all seen these ready made jars of curry cooking sauces in supermarkets which are amazing to have in the store cupboard and taste good.  Asda in particular do one that is in my opinion excellent.  Just think of it as it having done all the hard work for you and there's just a tiny bit more to do to make it extra, extra special. 

Chicken and Aubergine Curry

So, have you ever fancied a curry that tastes as good as any from a takeaway, but really don't have time to mess about with toasting and grinding spices and buying the necessary bits and bobs involved?  

Or maybe, you've never made a curry from scratch because you neither have the time or couldn't be bothered anyway with what seems like too much messing about?  If any of those apply to you then this is the recipe for you!
1

Southern Indian Vegetable Curry

On the back of a pack of curry leaves purchased from one of the UK's top supermarkets was this recipe 'Southern Indian Vegetable Curry with Curry Leaves'.  Quite liking the sound of it I gave it a go.


However, it pays to know a tiny bit about cooking when following some of these 'back of packet' recipes as I find most are not very well written and they hardly ever work.

This was no exception, just reading the recipe I decided that there was no way that raw cubed potatoes added to a curry would cook in under 15 minutes.  In reality they took a good hour or so!
No problem at least I was ready for this.

The original recipe didn't have anywhere near enough liquid or spices so I titivated it and the end result was actually very nice.

Since cooking this I've discovered Jamie Oliver has the same recipe in one of his books 'Jamie's Dinners' but at least he doesn't say how long it will take for the potatoes to cook - he just says cook until the potatoes are soft.
4

Christmas Turkey Curry - Easy Boxing Day Meal

With loads of leftover turkey from Christmas - what to do on Boxing day?  
Make a nice curry of course!


Nothing tricky, just a quick dinner ready in less than 30 minutes that looks good and tastes good too.  You can of course make this at any time during the year with leftover chicken from the Sunday roast.
4

Empire Roast Chicken - Jamie's Great Britain

Jamie's Great Britain is a seriously good book, I'd say it's his best yet.  There's a TV series to accompany the book being shown on Tuesday's on Channel 4 and Jamie cooked what he calls Empire Roast Chicken.  The chicken is smeared with a paste made from delicious spices mixed with a natural yoghurt.  

Jamie Oliver Empire Chicken



I didn't want to cook a whole chicken so I made the same paste mixture and used chicken thighs instead.  I think you'll agree it still looks good - and it was!
5

Bombay-style Potatoes - Jamie's Great Britain

After seeing Jamie cook up 'Empire Roast Chicken' on the Channel 4 series 'Jamie's Great Britain' for his latest book of the same name, I just had to make it. It has to be said he comes up with some amazing ideas - these Bombay potatoes are the best! 


Bombay-Style Potatoes

Who can resist these?
Jamie said: "Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire Roast Chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it."
I agree with him, his Empire Roast Chicken was so, so good and will be my very next post. 

As there are only the two of us, I did a smaller amount of potatoes, 4 cloves of garlic and only one tomato, but I used the same amount of everything else.

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Pan-fried Chicken with Indian Style Flavoured Butter

Oooh now this was yummy - Pan-fried chicken with Indian style flavoured butter. 



After making Banita's Indian Style Fish and Chips the other day, we loved her Tandoori butter!  So, I titivated it a bit and came up with Indian style flavoured butter.  Perfect for chicken, fish or whatever else you fancy.
2

Indian Style Fish and Chips - Tesco Real Food Cook Off

Last nights episode of Tesco Real Food Family Cook off saw Kate Watts up against Banita Ludhor.
I thought they both did really well and I loved everything they cooked!
    Before I'd seen the show last night I'd been asked to pick a recipe and cook it! As I'd previously cooked Banita's Spicy Chicken Kebabs, I went for Kate's 'Indian Style Fish and Chips'.
I didn't have a picture to go by but Kate's recipe was really easy to follow and I have to say I will be making it again.  
By the way, the Tandoori butter that goes over the fish is soooo good!
 The twist to this dish is said Kate, there is no batter and no chips!
 As both teams ended up drawing with the same overall score, it was down to celebrity chef Ainsley Harriott to make the final decision.
As a result Banita's team have now gone through to the final which will be shown next Tuesday at 7.30pm on Channel 5 where Banita will be up against Filipa Kay.  Readers of this blog will know I cooked Filipa's Piri Piri Chicken.
I was sorry to see Kate go but well done to both teams - excellent recipes! 

If you'd like to make this dish, pop over to Channel 5 and have a look at Kate's recipe.

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Jan's Indian Style Chicken Curry - so easy to make at home

 I've posted many curry recipes before.  Although this is almost the same as my Chicken Balti recipe, I wanted this post to be a reminder that it really is worth a little effort and having a go and making your own curry at home.  
You'll find it's far nicer than from a takeaway or a jar.  
 With a tiny bit of planning you can get everything ready to go:
Start preparing all the bits beforehand.  For example, seeing as all the dried spices go in at once, you can have them measured out into a pinch pot or cup, then all you have to do it tip them in. 
2

Garlic and Coriander Naan Bread - Easy Recipe

I've made naan a few times before but I must say these were the best yet, really soft and perfectly cooked and looked the part too; although my photo isn't too amazing.   But all in all they were totally yummy and that's all that matters! This recipe was adapted from one by the lovely Madhur Jaffery.

Garlic and Coriander Naan




A Quick Word on Yeast:
You really need to use Dried Active Yeast for hand baking and not Easy Bake or Fast Action.  Easy bake yeast is suited to bread machine and you will not get the same result.
How do I know these things?  Because I made this mistake in the past and my naan turned out horrid and hard!

Print Recipe




To make 4 to 6 naan you will need:
150ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150ml natural yogurt
1 large egg, lightly beaten

You will also need:
5 fat garlic cloves and a big handful of coriander leaves finely chopped and mixed with a tiny amount of oil - just to make the mixture spreadable.

How to do it:
Put the milk in a bowl. Add just 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.
Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth. Form into a ball.

Pour a teeny amount of oil into a large mixing bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm place for an hour or until the dough has doubled in size.

Pre-heat your oven to the highest temperature.  Put the heaviest baking tray you own to heat in the oven.

Punch down the dough and knead it again. Divide into 6 equal balls. Keep five of them covered while you work with the sixth.

Roll this ball into a tear-shaped naan, about 8 inches in length and about 6 at its widest.  Mine wasn't exactly the perfect shape but hey-ho does it really matter?!
Spread over the garlic and coriander mixture over each naan.

Now remove the hot baking tray from the oven and put the naan on to it, you can do 2 at a time.  Put the tray back into the oven immediately for 5 or 6 minutes. They should puff up nicely.

Remove from the oven and brush each naan with a little ghee or melted butter, wrap in foil to keep warm and soft while you make the others.  When you're done serve straight away.
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