Hello,
After a long break, I'm back in action.
Two week my itinerary was breathtakingly busy or languidly lazy, both very much needed & enjoyed.
First things first, Belated Happy Easter everyone!!
Easter week was so awesome, spending quality time with my faith & family. A special memory was to hold my Godchild in my arms, on Easter Sunday she was christened 'Keona' - God's gracious gift; truly she is the perfect angel sent from God. Very adorable & definitely a future 'Red' fan (Well she has 3 'Red' fans to influence her - her Dad, her GodPa and your's truly GodMa :)
Post easter was plunged travel woes - from packing, to cramming, last minute shopping, flight bookings! Shudder!!!
Finally I'm back to AUH without losing my sanity & lot's and lot's of yummy goodies, mostly my favorites, all courtesy all my loving family; I feel pampered, blessed & loved :)
Since it is Sunday & my main course is the classic Butter Chicken! I'm making home-made Naan to serve it with. This recipe is my foolproof guide to soft, healthy naan's minus the chewy texture of commercially served variety which both hubby 'n me dislike.
This recipe yields about a dozen naan's. In half cup of warm water (not too hot, but one should be able to insert a finger in it, without feeling the heat) dissolve 1tsp sugar & 1 tsp dry/fresh yeast. Set it aside for 10 mins till it froths upto the brim. Meanwhile sift 2 cups of flour (1 cup maida + 1 cup wheat flour) add 1tsp of baking pd, 1 tsp salt & 1tsp kalongi (nigella) seeds. Once the yeast froths, add 3 tbsp yogurt & 2 tsp olive/plain oil. Make a well in the center of the flour & pour the yeast concoction. Mix the flour & the liquid slowly till it comes together in a sticky mixture.
Rub some oil to your palms & knead it to a smooth pliable ball. Do note this dough will be soft & sticky by texture & hence to be kneaded lightly for about 5 mins. Cover it with a wet cloth & set aside in a warm place (I normally heat my microwave for about 30 secs & keep the dough there undisturbed) for about 1 hour or till the dough doubles.
Once it rises, on a floured surface, knead it & beat out all the air from the dough. Make 12 equal balls of the dough & set them in a flat tray (1/2 inch apart) to double up again for approximately 2-3 hours.
Post 3 hours, heat a tava (flat girdle) or a non-stick frying pan will do as well, just make sure you have a lid (best is the lid of the frying pan) Roll out each ball of dough to a oblong shape (the thickness should be slightly more than a normal chapati)
To roast, keep the flame on medium, place naan on the tava & cover it with the lid, immediately bubbles will form on the surface, remove the lid, turn the naan and cook it till it slightly blisters, repeat on the other side. Apply ghee/butter liberally :) on each side before serving it hot.
After a long break, I'm back in action.
Two week my itinerary was breathtakingly busy or languidly lazy, both very much needed & enjoyed.
First things first, Belated Happy Easter everyone!!
Easter week was so awesome, spending quality time with my faith & family. A special memory was to hold my Godchild in my arms, on Easter Sunday she was christened 'Keona' - God's gracious gift; truly she is the perfect angel sent from God. Very adorable & definitely a future 'Red' fan (Well she has 3 'Red' fans to influence her - her Dad, her GodPa and your's truly GodMa :)
Post easter was plunged travel woes - from packing, to cramming, last minute shopping, flight bookings! Shudder!!!
Finally I'm back to AUH without losing my sanity & lot's and lot's of yummy goodies, mostly my favorites, all courtesy all my loving family; I feel pampered, blessed & loved :)
Since it is Sunday & my main course is the classic Butter Chicken! I'm making home-made Naan to serve it with. This recipe is my foolproof guide to soft, healthy naan's minus the chewy texture of commercially served variety which both hubby 'n me dislike.
This recipe yields about a dozen naan's. In half cup of warm water (not too hot, but one should be able to insert a finger in it, without feeling the heat) dissolve 1tsp sugar & 1 tsp dry/fresh yeast. Set it aside for 10 mins till it froths upto the brim. Meanwhile sift 2 cups of flour (1 cup maida + 1 cup wheat flour) add 1tsp of baking pd, 1 tsp salt & 1tsp kalongi (nigella) seeds. Once the yeast froths, add 3 tbsp yogurt & 2 tsp olive/plain oil. Make a well in the center of the flour & pour the yeast concoction. Mix the flour & the liquid slowly till it comes together in a sticky mixture.
Rub some oil to your palms & knead it to a smooth pliable ball. Do note this dough will be soft & sticky by texture & hence to be kneaded lightly for about 5 mins. Cover it with a wet cloth & set aside in a warm place (I normally heat my microwave for about 30 secs & keep the dough there undisturbed) for about 1 hour or till the dough doubles.
Once it rises, on a floured surface, knead it & beat out all the air from the dough. Make 12 equal balls of the dough & set them in a flat tray (1/2 inch apart) to double up again for approximately 2-3 hours.
Post 3 hours, heat a tava (flat girdle) or a non-stick frying pan will do as well, just make sure you have a lid (best is the lid of the frying pan) Roll out each ball of dough to a oblong shape (the thickness should be slightly more than a normal chapati)
To roast, keep the flame on medium, place naan on the tava & cover it with the lid, immediately bubbles will form on the surface, remove the lid, turn the naan and cook it till it slightly blisters, repeat on the other side. Apply ghee/butter liberally :) on each side before serving it hot.
Here is a pic of the naan's, as you can see I'm half way done, but I know once they were all ready, we would immediately sit to tuck them in till they were piping hot. Not that they taste bad cold, in fact best part is these naan's don't go chewy once cold. Try this recipe & do share with me if you liked it.
Cheers!!!
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