Tag Archives: yogurt

Stovetop Naan: Indian Flatbread |Basic Recipe Series|

I often hear my friends say that they are intimidated to try new recipes in fear of ruining the whole thing. They are mostly comfortable cooking the daily menu with less hassle and adventure. They keep their cravings to be satisfied in a restaurant or take-out food. For me it is always the other way round. Whenever I try something new out, I have to give it a try at home. At first I look up for recipes, tweak to suit my taste and ease, thus come up with my very own version. It is true that sometimes I fail badly, sometimes I alter method or ingredients in my next attempt but I keep on trying till I achieve success. So the key is to keep trying and have faith on oneself.

The other day one of my close friends requested me to give her some basic recipes to try at home, some detailed recipes so that she can follow every step without altering and get a sure shot success. From her proposal I got an idea to start a ‘Basic Recipe Series’ here so that the beginners, the newlyweds or anyone who fears to cook can benefit.

I shall try my best to give detailed list of ingredients, methods and try to keep it simple but you may not come up with flying colors in your first attempt so keep trying. I would love to help you if you go wrong.I know while cooking and specially in baking you need to follow recipes but I feel the best way is to follow your heart and use your common senses.

Today in the basic recipe series, I am sharing a naan recipe where you do not need any fancy tandoor or oven. You can completely rely on your good old tawa or skillet and enjoy the slightly stretchy yet soft naan with all the smoky goodness, just like the one from the tandoor restaurant. I don’t like the ‘bread’ like puffed up naan which nowadays are available in the grocery stores. These are soft yet pliable and can be rolled up into wraps with some grilled chicken bits or veggies.

So what are you waiting for? Tuck your hair, roll up your sleeves and march to the kitchen to try out this simple recipe. I am sure very soon you’ll impress your near and dear ones.

Scoop out your favorite curry with a piece of freshly prepared naan and enjoy as it melts in your mouth.

Stovetop Naan: Indian Flatbread

Recipe Makes 2-3 medium sized naan

1 cup all-purpose flour
¼ cup plain yogurt at room temperature
2 tablespoons oil
Salt to taste
1 teaspoon sugar
2 teaspoons dry yeast
¼ cup water at 110 F

First dissolve the yeast and sugar in warm water, cover and let it stand for 3-5 minutes. Meanwhile mix in the flour and salt and set aside. When the yeast is frothy add in the flour mixture along with the yogurt and oil. Knead to form dough. You may need some more water to knead the dough. Adjust water so that the dough is sticky and not dry.Oil your palms and continue to knead the dough for 5-8 minutes to form the gluten which gives the finished naan a stretchy texture. The dough should now feel soft and smooth. Form a ball and place on a greased bowl, brush the top with some oil, cover with a kitchen towel and let it rise to double in size in a warm place (approx. 40-45 minutes).

After the dough has risen, place a heavy bottomed skillet or tawa on a stovetop at a very high heat. Meanwhile punch down the dough lightly and divide and roll into small balls. Roll the balls on a lightly floured surface into a thin round disc. Lift the rolled disc and stretch from one side to form a ‘tear’ shape. Dust off any excess flour and apply a little bit of water on one side of the rolled naan. Put the wet side down on the skillet and wait till you see big bubbles forming on the surface of the naan (approx.1-2 minutes) Flip and cook for another minute. Now place the naan with a tong directly over the flame to get some charred effects on the naan. Place the prepared naan on a plate and brush with butter. Repeat with rest of the dough. To keep the naan warm wrap with an aluminum foil.

You can cut the naan into halves while serving with your favorite curry. Enjoy!

Tips:

To get a soft naan, make sure that the dough is not too dry. Dry dough will lead to dry and chewy naan. Use warm water to proof the yeast. If the water is too hot the yeast will not rise resulting to flat dough. It is important to use yogurt at room temperature. If you are not comfortable handling the naan directly over the open flame, you can use a wire mesh as we use in making normal chapatti or roti.You can add toppings of your choice on the naan, like- crushed garlic, chopped coriander leaves, nigella, sesame seeds etc.

Stovetop Naan is Yeastspotted!

Chicken Korma

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We are almost at the end of the year 2012. Today as we look back, we get mixed feelings. This year gave us some good, bad and some very unpleasant moments. The recent unpleasant events have shaken us to the core and suddenly we find everything so vague and unreal. We question our very existence, our morals and the future we are heading to. But life should go on. We expect that this new year brings in happiness, less terrorism and violence, more human patience and endurance. We shall all hope for the best and welcome the New Year with open arms.

New Year brings in joy, laughter and parties. So what are your plans this year? I have no special plans other than having a scrumptious dinner together. If you are hosting a party tonight and looking for a last minute idea, this recipe of chicken korma will rock your party.

Chicken korma has silky smooth gravy with a light golden color. The gravy is mild and flavored with garam masala and saffron. The satiny smooth gravy is attained by straining the gravy and finally mixing with the chicken. This recipe is a real hit in any lunch or dinner menu. Give it a try on New year or any other days of the year and enjoy.

Chicken Korma

Recipe serves: 2-4 people

Adapted from Sanjeev Kapoor

750 grams chicken with bone
2 table spoons ginger- garlic paste
Salt to taste
1 teaspoon red chilli powder
2-3 whole green cardamoms
2-3 whole cloves
2 bay leaves
2 green chillies slit
½ cup cashew paste
½ cup whisked yogurt
1 table spoon coriander powder
1 teaspoon garam masala powder
Few streaks of saffron
Fresh cream ¼ cup
1 tablespoon chopped coriander leaves
2 table spoons white oil for cooking

First clean and wash the chicken pieces and marinate with 1 table spoon of ginger garlic paste, salt and red chilli powder and keep aside.

Heat a big pan and add 1 tablespoon of oil and when the oil is hot add the whole cardamoms, cloves and bay leaves. Next add the remaining ginger-garlic paste and stir well for 3-4 minutes in medium heat. Add the green chillies and the cashew paste and mix in well. Stir for couple of minutes until the raw smell of the spices is no more. Add little water if the mixture is too dry as the cashew paste tends to stick to the pan. Add the whisked yogurt and keep stirring the mixture in a low flame. Now add a cup of water, salt and continue to cook for some time. When the gravy is thick switch off the heat, strain the gravy and set aside.

Meanwhile in a separate pan add the remaining oil and add the marinated chicken and sear it in high heat for 5 minutes. When the chicken is well seared from all sides add the prepared gravy and a cup of water, coriander powder, garam masala powder, the saffron streaks and mix well. Cover the pan and let it cook in a low flame for 10 -12 minutes or until the chicken is cooked through. While the chicken is cooking make sure that the gravy in not too thick or else add some water. Once the chicken is cooked, add the cream and switch off the heat. Transfer it in a serving bowl and garnish with chopped coriander leaves. Serve hot with any Indian bread or rice.

Enjoy!

Tips:

It is important to keep the color of the gravy light so do not over do with the red chilli powder. You can substitute coconut milk for cream.

Mutton Rezala : Mughlai treat on Maha Navami

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Today is Mahanavami and we are nearly at the end of this year’s Pujo ,but the spirits are still high. People with fervor and enthusiasm are visiting the puja pandals, taking the last glimpses of the award winning pujo committee pandals and idols and indulging in lip smacking food.

So for Navami, I am sharing Mughlai Awadhi style mutton rezala. The thin silky gravy fragrant with spices and kewra is a must on this day. Give this recipe a try and enjoy with near and dear ones.

Mutton Rezala

500 grams mutton
½ cup onion paste
2 table spoon garlic paste
1 ½ teaspoon ginger paste
Whole garam masala (5 cloves,2 black cardamoms,2 sticks of cinnamon,3 green cardamoms)
2 teaspoon mace or javetri powder
1 teaspoon nutmeg powder
3-4 strands of saffron soaked in two tablespoons of milk.
4-5 pieces of whole red chillies
1 bay leaf
2 cups plain whisked yogurt
½ cup cream
½ cup cashew nut paste
1 teaspoon sugar
2 table spoons ghee
2-3 tablespoons oil
1 teaspoon kewra water
Salt to taste

In a big bowl marinate the mutton with half of the ginger-garlic paste, onion paste and ½ cup of yogurt for at least two to three hours.

In a pan add ghee and oil and when it is heated up add the dry red chillies. Fry until it changes color, drain and keep aside. In the same oil add the whole garam masala and wait till it is fragrant. Now add the rest of the onion paste, ginger-garlic paste and sauté for few minutes. Add the mutton and mix in well with the fried spices. Continue to stir. The mutton will release a lot of water. Keep on stirring till the water dries out and the oil separates. Next add the salt and sugar, cashew nut paste and the rest of the yogurt and mix in well. Add water, cover and cook for ten to fifteen minutes. Add the mace and nutmeg powder and transfer it into a pressure cooker. Cook for two to three whistles or till the mutton is cooked through. When the pressure releases by itself, open the lid and add the kewra water, saffron strands soaked in milk and the cream. Stir and taste for seasoning. Cover and let it stand for five to ten minutes before serving. Garnish with fried dry red chillies and serve hot with naan or pulao.

Enjoy!

Tips:

The marinating is important. Try to marinate for at least two hours and if possible overnight. The essence of kewra, gives a subtle mughlai flavor to the dish so don’t skip and if not available you may use rose water or the biriyani essence.