Thursday, July 29, 2010
Wednesday, July 28, 2010
Coming back to my post, there are many Naan recipes out on the web and I am going to add mine to that list. Original recipe was from Sanjeev Kapoor, adapted by yours truly.
3 Cups Maida
1 tsp self raising Yeast
1 tsp sugar
1 cup of milk
1 tbsp oil
1 Egg Optional
Salt to taste
Butter per taste.
In warm water ( not Hot) add yeast, sugar, salt , milk, oil and beaten egg. Adding egg makes the Naan super moist and rich. You can also add beaten curd/yogurt to give a slight tart taste. Let the liquid mixture sit for couple minutes. Stir. Sieve maida. Slowly, add the liquid mixture to the maida to make soft dough. If you run out of the liquid mixture, just add milk. The dough should be VERY soft and sticky. Sticky dough will get you softer bread. Let it sit for 1 hour. Break of piece, the size of a medium potato, stretch it using your palms and dry flour to form the triangle shape.
To roast there are two methods
Oven: Preheat the oven to the highest temp. Keep the baking rack closer to the heat source. Spray baking sheet with Pam and place the stretched out naan on the pan. It should take 7-10 minutes, depending on the oven temp, for one side to cook completely. Flip the naan and cook the other side for couple minutes.
My preferred method -Stove top: I used the jaali that you get to roast papad. Spray it with Pam and place the triangular Naan dough on the jaali. Place the jaali with the dough directly on the flame. Carefully, without burning, cook one side just like you make phulkas. Flip and cook the other side.
Variations: Garlic naan, stuffed naan, the possibilities are endless.
1) Even if you are not a salad kinda person , like me, get the Marinated Golden and Red Beet Salad with Whipped Vermont Goat’s Cheese, Candied Walnuts and Basil Oil. This will take you to cloud nine. One of the best tasting and superbly created salad ever!
Tuesday, July 27, 2010
This is my first blog post ever......woohooo!
In almost all cultures, everything begins with food and ends with food. So without being an exception, my first post is about, you guessed it, FOOD.
Last weekend I made these melt-in-your-mouth flaky white chocolate cheese tartlets to take to the Guru Purnima Satsang. Satsangs are sweet celebrations filled with songs, devotion and gratitude. Sharing these little yummy morsels made the moments sweeter.
The original recipe called for bunch of ingredients but I kept it to a few pantry staples. I made the pie crust from scratch, you don't have to do the same. Infact, the Pillsbury refrigerated pie crust is so much better and so much easier. The tartlets look complicated but with the store bought crust and a mini muffin pan , you can whip out a batch in no time. If you are pressed for time, grab one of those graham cracker pie shell instead of the pie crust and it is still a winner.
White Chocolate Cheese Tartlets
1 Pillsbury refrigerated pie crust-at room temperature
8 oz cream cheese softened
4 oz melted and cooled white chocolate
1/2 cup of sour cream
Berries of your choices
Unroll the pie crust and using a cookie cutter cut out circles of crust that you can line the mini muffin pans. Blind bake the crust at 450 degree for 4-5 minutes. Once cooled, take the tart shells out and set them on a wire rack.
For the Filing: beat the cream cheese lightly, add sour cream and slowly pour the cooled white chocolate. Mix well. Fill the little tart cups with the filling. DO NOT BAKE.