Wednesday, 9 March 2011

Naan- Garlic naan, Butter naan

One food that my son will love to eat, three meals a day would be Naan and Paneer butter masala.He never gets bored of eating this North Indian food and I have seen quite a lot of other kids also who are crazy about this combination. For a change, when I made egg curry, he was surprised but didn’t complain. I know he wouldn’t, because as long as it is naan he would eat it, even without a curry.  This is one food that I feel comfortable to cook next to roti, as it easy to prepare and doesn’t take a great deal of time. Naan can be cooked at home exactly the way it is cooked in a tandoor, but without a tandoor. Naan can either be made using or without using yeast. Since I ran out of yeast this time, I prepared the naan using curd and baking powder.

Flour (maida)        - 500 g
Baking powder     - 1tsp
Soda bi carb          - 1/4tsp
Salt                        - 1tsp
Sugar                     - 1tsp
Curd                      - 2tbsp
Milk                      - 50 ml
Oil                         - 5tsp
Non - stick tawa or pan, with a handle - must
For flavour
Garlic            - 3 cloves
Butter  or oil  - 3tbsp
To make naan using yeast avoid milk, curd, baking powder, soda bi carb and use 2tsp Active dry yeast. I use only a tsp of yeast, to avoid the strong odour of the yeast.

1. Combine flour, baking powder, soda bi carb, sugar, milk, curd, salt and oil in a large bowl, add required amount of water and knead to a fine dough. 
2. Cover and let it rest for an hour.
3. Divide into small portions. For the given quantity I was able to make 13 naans.
4. Take a portion of the dough, roll it to an elongated shape - dust some flour to prevent it from sticking to the board.
5. Brush water on the surface of the rolled naan, transfer this to a medium hot non- stick tawa with the wet surface of the naan down. 
6. Brush some garlic butter or just butter on the top surface of the naan in the tawa. (Can even sprinkle some dry herbs like thyme, rosemary, oregano or coriander leaves  if desired 
7. When the naan begins to puff up lightly, invert the tawa upside down with the buttered side facing the fire directly and cook until golden brown spots appear or until it is cooked. Transfer the cooked naan to a plate and continue the process with the other portions.
8. Serve with paneer butter masala (recipe given), egg curry or any chicken curry.

For garlic butter naan
1. Heat butter in a pan, add minced garlic and let it cook for a minute or two until the flavour is well infused into the butter. Let it cool and use. This can be brushed on the cooked naan also just before serving.

For butter naan 
1. Brush melted butter on the surface of the naan, either before cooking or after.

1. Brushing water on the surface of the rolled dough, keeps it sticking to the tawa and prevents it from falling when the tawa is inverted.
2. This is possible only with a non- stick tawa or can even use a non - stick sauce pan or frying pan.
3. For plain naan skip step 6 and go to step 7.
4. Though it is best when served hot, the naan remains soft even when it is cold, when cooked in this manner.
5. To make naan using yeast, dissolve yeast in lukewarm water, after 10 minutes add this to the flour, add salt, oil,sugar and knead to a fine dough. Let it rest covered for an hour and cook it in the above said manner.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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