It seems as though the weather has taken a turn for the worse in my neck of the woods, its been raining all day, as the winds gust and the chill sets in. I know my friends in Colorado saw quite a bit of snow already, but folks here in New Jersey it’s just too soon! This is our time to enjoy hot chocolate and drive through the country side enjoying the colors of the changing leaves…sigh This is definitely not the time to put chains on the tires…..wow, how old am I that I remember putting chains on the tires, do anyone still do that? But I think you get my drift, no pun intended. I’m just not ready to make snow angels!
But today is a day to celebrate not to complain about the weather, It’s Guest Post Friday!!! Today my friends I have a very special guest, Kankana from Sunshine and Smile. I was so happy when Kakana agreed to do a guest post for me, I have been a follower of hers since I first found Sunshine and Smile. Not only will you will find a treasure trove of delicious Indian dishes, but it doesn’t stop there, baked goods, drinks, you name and Kankana’s probably made it! Sunshine and Smiles is such an appropriate title for her blog, you can feel the warmth of sunshine in everything she makes, and you can’t but help but to smile as you enjoy every tasty post that she shares with us…….sigh, it’s a good life!
So my friends, sit back, relax, put your feet up, and get ready for those tummy grumblings to start, as I give you……..
How is the festive season going for you guys? I can feel it everywhere; shopping malls are always packed, Halloween costumes are getting stitched and kids are all excited about the ‘treat or trick’; it’s the fun time of the year
A delicious meal doesn’t call for any celebration or festival but all celebrations or festivals calls for a delicious meal. This festive month, for the first time in my life, I have been cooking non-stop and enjoying every bit it. Few days back, I tried making Stuffed Naan and kind of surprised myself with how perfect they came out!
When Chef Dennis asked me to do a guest post, I almost jumped from my chair! I have been following Chef Dennis’s blog ever since I joined Foodbuzz and have learned a lot from his writing. Simple adore the way he shares about blogging ethics, photography and other important things related to blogging.
There is a lot that we can learn from him and today I feel honored to share a recipe is his space.
Chef Dennis left it on me to decide the dish and so I thought, why not share something from India and what better than a soft buttery Naan. It’s one of our favorite and perfect for this season.
I never knew making Naan was even possible at home until I started reading about it in the blogs. I was one silly person who was scared of working with yeast but over the time, we became friends. Now, they behave and work with the dough to rise it neatly and that makes my Naan soft and delicious.
I didn’t learn making Naan by myself. It’s my dear friend Soma’s recipe that makes my Naan the way I like
At the first attempt, it may not come out perfect because it depends on what method you are using, like a stove top or oven. It also depends on the kind of stove top – a gas or an electric coil. Last but not the least, it also depends on the type of pan you are using to prepare the naans.
I have an electric stove top and it’s not the best option for naan but I have no choice. Baking it in oven somehow makes it hard and chewy. Over the period, I also learned that cast iron pan is the best option to make Naan; it adds a nice char to it.
Aalu is Potato and Methi is Fenugreek. The combination of these two is my husband’s favorite and so, I thought of using it as a stuffing. Fenugreek is used a lot in Indian cuisines – either fresh or dried or seeds. It has a very strong flavor and it is easily available in any Indian Market. The only tiring part is to tear off the leaves from the stems, but it can help you pass the time as you wait for the naan dough to rise
Stuffed Naan is a meal on it’s own and you really don’t need any sides. You can serve it with some plain yogurt and butter or some Indian pickle. It’s warm, it’s hearty and it’s absolutely delicious!
Hope you all have a happy and spooky but safe Halloween
- 3½ cup all-purpose flour
- 1 cup plain yogurt
- 4 tbs ghee/melted butter/oil
- 2 tbs water, for kneading
- 1 tsp salt
- ⅛ tsp baking soda
- 2½ tsp active dry yeast
- ½ cup warm water
- 1½ tsp sugar
- 2 large or 3 medium potatoes, boiled and mashed
- 3 cups fresh fenugreek leaves
- 1 tsp asafoetida
- 1 tsp cumin powder
- 1 tsp chilly powder
- 1 tsp coriander powder
- ghee or butter to rub on the Naan
- ½ cup sesame seeds
- ½ cup cilantro, very finely chopped
- In a pan, heat 2 tbs oil and add asafoetida.
- Then, add the mashed potatoes, spices (cumin, chilly and coriander) and mix them properly.
- Add fenugreek leaves, season with some salt and cook for about 5 minutes in medium heat.
- Once done, set it aside and let it cool completely before you stuff it in the naan.
- Put some warm water in a cup and add sugar and yeast. Cover and let it rest for about 10 minutes or until it's activated and forms a nice foam on top.
- Mix the flour, baking soda, salt, ghee (or butter or oil), yogurt and the activated yeast in a bowl.
- Start kneading and add the water. If required, add more water but make sure the dough is soft but not sticky.
- Continue kneading for another 5 minutes until the dough is smooth and can be easily stretched.
- Take another bowl and grease it with some oil. Place the dough in the bowl, rub little oil on top of the dough and cover it with a clear wrap.
- Keep it in the oven with the lights on. This will keep the dough warm and helps in rising.
- It will take about 3 hours for the dough to rise to double in size.
- Take the dough out on a flat surface and knead for few more minutes.
- Divide the dough in 7 equal parts, transfer it to a plate, cover it with a clear wrap and let it rest for another 40 minutes.
- Take one portion of the dough and keep the rest covered (it's important or else the dough will become dry).
- Roll it out a little, place some of the stuffing inside, seal the sides and start rolling very gently.
- Don't roll it too thin or too thick.
- Sprinkle some sesame seeds and cilantro on top and give one last roll.
- Turn it over and brush some water very lightly (do not brush water on both the sides).
- Place the wet side down on the hot pan, cover it with a lid and bring the heat to medium. Since I use a electric stove top and it takes time to reduce the heat, I make sure that the heat is at medium all the time.
- Once you see some portion of the naan puffing up, sprinkle little bit of oil on the top and flip the naan.
- Stuffed Naan takes a little longer time to cook throughly. It took me about 4 minutes on each side at a medium heat.
- Once done, transfer it to a plate and keep it covered until you are done with the rest of the naans.
- Rub some butter on top and serve it hot.
What a great post for this time of year, soups and stews will soon be on everyone’s table and Naan bread just by itself would be a great addition to any table! The stuffed Naan is a feast unto itself! My mother and grandmother always used a cast iron skillet to make tortillas and there not too distant cousins to the Naan bread, I can almost smell it cooking now…..sigh
So now that your stomach’s are grumbling, and your head is filled with all sorts of wonderful uses for this bread, take a deep breath, focus and do me one favor, please. Before you forget, head on over to Sunshine and Smile and say hello to Kankana, just don’t forget to tell her Chef Dennis sent you! Stay awhile and if you’ve never been by before, check through her posts, I know your going to find a lot of dishes to add to your must make list, but the best part is you’re also going to make a new friend. Isn’t that what it’s all about? We make food, we make friends, and then we share our creations with our friends…….a virtual feast!
I hope everyone has an opportunity to get out and enjoy the season this weekend, it won’t be long before all the trees are bare and the snow starts falling (for some it already has). So take advantage of the good weather if you’ve got it, I’ve got the feeling it’s going to be a long hard winter…..
Till next time.