Monday, July 16, 2012

Starting to feel like home....

I guess it helps that all our stuff has arrived for the most part intact... and our home is looking like "OUR" space... but also had a great weekend. Went to a friend's housewarming party where we got to meet a lot of other cool people. We would like to have a housewarming party too except we don't know enough people yet to throw one :}

Ramazan starts in a few days and so I decided I better practice some desi recipes and get ready for some kick ass iftaris. My daughters love gora food (continental) while my husband won't eat anything but desi for the most part. so today I decided to prep up my desi game and make an attempt at naan. Have met some Pakistani ladies here in Vietnam and begged one to share her naan recipe with me but haven't gotten one yet !! Its almost like a closely guarded secret!! so I put out an SOS call on Twitter and got a response from one of my tweeps @PukkaPaki who directed me to her blog where i could find the recipe for Pukka Paki's Whole Spice topped Naans and this is the result I got. Not bad for the first time.. a really easy recipe to follow and with practice it would get better

Here is the recipe if you don't feel like clicking on the link

320 grams strong plain flour, some extra to flour the rolling surface
1 tsp baking powder
less than 1/4 tsp baking soda
1 pinch salt
1 tsp sugar
1 egg, beaten
100 ml beaten natural yoghurt
1 tbsp ghee
1-2 cups of whole milk, depending how much is required during kneading
For the spice toppings (3 different options):
1)  1/2 tsp each of aniseed, nigella seeds, carom seeds and sesame seeds
2) 1/2 tsp each of dried mint leaves, pounded dry roasted cumin and coriander seeds
3) An equal mixture of sumac and zaa’tar

1. Sift the flour with all the dry ingredients and then place in a large bowl. Make a hole in the middle and pour the egg the ghee and work the dough into a ball – now add the yoghurt. If required, add a bit of milk and create a fairly firm dough.
2. Continue to knead the dough very well until you create a smooth dough ball. Cover lightly with a little ghee and place in a glass bowl and cover with a wet tea cloth and allow to rise in a cool place for a maximum of 2-3 hours (minimum 1 hour). The dough should be doubled.
3. Once ready, knead again and divide  into 7-8 small round balls. With a rolling pin roll the dough into an oblong naan with tapering ends and pierce with a fork all over. Brush naan lightly with ghee then milk and then sprinkle either of the spice blends above.
2 techniques – If you want to get a puffy naan then heat the naan on a frying pan or tawa – first then shove it under a grill or if in a hurry just smear some ghee on a baking tray and cook in a very hot oven, for 10 – 15 minutes, either way these naans are quite lovely.

4. Use of of the techniques mention above – here is the one using a pan on the stove then a grill – Heat the oven girl to high. Then grease a non-stick pancake pan or a frying pan (must be one that can go into the oven) with ghee and place a naan on that and cook on a high fire / heat on the stove till the base is brown. Immediately move the pan under the oven grill and cook for 5-7 minutes or so until the naans puff up and turn brown on the top.

That coupled with Haleem made for a very nice dinner. Something really special about being in a foreign country and yet love how one can have a  piece of home right at your table. :)

Bon Apetit and thank you to food blogger Sumayya Jamil


Adil said...
This comment has been removed by the author.
Adil said...

Your home looks Ah-mazing!
Meanwhile, you don't need to ask around for recipes. The best place to find em is... *drumroll*... YOUTUBE! Seriously. It's the best source for finding various ways to cook things with demonstrations and results. Plus, the videos are usually short. Having said that, I think your naan is a win.

Ayeshah Alam said...

hahahahaha thanks... yes have tried some of the youtube videos recipes too... but so much more fun to interact with other chefs and get feedback and be able to let people know how a recipe of theirs turned out.. thank you though :)