Yield: 8 naan
4 c Flour, all purpose
450 g 5/8 c Milk or warm water
150 ml 2 tb Yogurt
1 tb Yeast,dried
1 ts Sugar
3 tb Ghee or butter
2 tb Poppy seeds
1 tb Sesame seeds
Variation: Badami Naan
2 c Almonds; blanched finely & -shredded
White sesame seeds
Leavened bread of Northern India (Uttar Pradesh)
Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. Sift together flour, dalt in a large bowl, and make a well in the centre. Put yogurt and 2 tbsp butter in the yeast mixture. Knead well and leave it aside for 3-4 hours, in a warm place until doubled in size.
Punch down dough and divide into 8 balls. Let it rest for 10 minutes. Roll out each ball in the shape of triangles or make a round disk. then pull on one side to make a teardrop shape. Mix together 1 tsp ghi or butter, poppy seeds and sesame seeds. Spread a little of the above mixture on each naan. Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark 5) for 4-5 minutes until brown specks appear. If the naan is not brown enough then put under a preheated grill for a minute or two.
Variation: Badami Naan – Brush each sada naan with oil or butter before baking them. Sprinkle almonds and white sesame seeds on the greased side of every naan.
Cook in a preheated oven, for 4-5 minutes.
SOURCE: _Rotis and Naans of India_ by Purobi Babbar
Yield: 4 servings
1 lb Monkfish, skinned
Milk to cover
1/4 lb Shrimp, shelled
3 tb Tomato paste
1/2 ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary, chopped or -pinch of dried
1 pn Of saffron or tumeric
3/4 c Light or single cream
Salt and pepper to taste
Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a squeeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.
2 lb boneless chicken
4 medium sized onions
8 cloves garlic
1 bunch of coriander (cilantro) leaves
1 tsp cummin (jeera) seeds
white pepper to taste (around 1 tsp if you don’t have a prior)
1 tsp garam masala (available in indian stores)
salt to taste
(for garnishing) lemon spring onions (red onions are ok)
1. Mince the chicken
2. Grind all ingredients together except eggs and salt
3. Mix in the eggs and salt
4. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie till tender
5. Garnish with onions and lemon
Ajay Shah, email@example.com