Serves 4
KADAHI PANEER
Cottage cheese 250 gms
Capsicum sliced 2
Onion chopped 2
Garlic ginger chilli paste 1 tbsp
Tomato puree 1 cup
Cream 1 tsp
Salt, red chilli powder as per taste
Turmeric powder 1 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Dry fenugreek leaves (kasoori methi) 2 tsp
In a wok, heat 1 tbsp oil.
Add ginger garlic paste
Add onion, sauté for 1 minute
Add all spices & fenugreek leaves
Cook for 1 minute
Add capsicum,sauté & tomato puree.
Cook till puree thickens
Add ½ cup water, simmer for 1 minute.
Add cottage cheese & cream. Cook till well coated.
GARLIC NAAN
1 3/4 cup all purpose flour (or half and half whole wheat and all purpose)
1/2 tsp salt
1 1/2 tsp active dry yeast
1/4 cup warm skim milk
1/2 cup plain yogurt
1/2 tsp sugar
1 tsp garlic powder or 1 clove garlic, minced
1/2 tsp cumin
butter or ghee
1. Dissolve sugar in milk and add yeast. Stir to combine and allow to rest for 5-10 minutes.
2. In a large bowl, blend flour, salt, and seasonings.
3. Pour in the milk and yogurt and stir with a spoon until you are unable to do so. Continue by kneading until all flour is incorporated and dough is soft and elastic.
4. Form into a ball, return to bowl and cover with a damp towel for 2-3 hours (or until doubled).
5. When ready, pull dough into 5-10 pieces.
6. Roll out to 1/8″ thickness.
7. In hot skillet, melt butter or ghee.
8. Brush naan with water and place in pan. When large bubbles begin to form, brush with water and flip over.
9. You can also bake your naan: Turn oven to 400°F, line a baking tray in aluminium foil, brush dough with butter, ghee or olive oil, bake until dough begins to bubble and brown. Flip over and allow to finish.
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