- ground turmeric
- canola oil
- cumin seeds
- cornstarch
- finely chopped fresh cilantro
- Juice from 1 medium lime
Makes 4 pieces
This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking.
WHY THIS RECIPE WORKS:
We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought a grill or preheated pizza stone would be the best cooking method, we discovered that they cooked the bread unevenly. A much better option was a covered skillet. The skillet delivers heat to the bottom and the top of the bread, producing loaves that are nicely charred but still moist.
- instant or rapid-rise yeast
- large egg yolk
- vegetable oil
- plain whole-milk yogurt
- ice water
PermaLink at: http://thefamilydinnerbook.com/in-the-kitchen/2012/11/01/lentil-stew-with-potatoes-and-warm-indian-spices/
COOK’S TIP:
Garam is the Indian word for “warm” or “hot,” and the blend of dry-roasted, ground spices known as garam marsala (gah-RAHM mah-SAH-lah) adds a sense of “warmth” to both palate and spirit. You can find a blend in the spice aisle of any well-stocked grocery store.
LEFTOVER TIP:
The next day, put the stew into a blender and blend until smooth. Then thin it with a bit of milk, broth, or coconut milk so it becomes a soup and give it a fancy new name, like Princess Jahanara’s Wedding Soup.
- olive oil
- grated fresh ginger
- vegetable or chicken broth
- frozen defrosted peas
- Salt and pepper to taste
The blend of spices in garam masala in this recipe bring the unique taste of India to your Healthiest Way of Eating. Enjoy! *Garam masala is a preblended spice mixture that you can find in either supermarkets, natural food stores, or Indian markets. It is widely used in Indian, Nepalese, and other Asian cuisines. It is made of cardamom, cloves, mace, cinnamon, cumin, fennel, black peppercorns, and fenugreek. Serve with “Marinated Beets”
- ground or minced lamb shoulder or leg
- garam masala
- finely chopped kale
- sweet potatoes
- •1/2 tsp curry powder
- •3 tbsp Tofutti plain cream cheese
- •the zest of 1 lime
- •the juice of 1/2 lime
- INGREDIENTS FOR THE SAUCE
- •1 onion
- •2 cloves garlic
- •1/4 tsp ginger powder
- •1/4 tsp turmeric powder
- •1/4 tsp cardamon granules or powder
- •1 tsp curry powder
- •1/2 tsp garam masala
- •2 tsp tikka paste
- •2 tbsp coconut oil
- •1 cup of dairy-free cream – use either soya or other of your choice
- •3 tbsp agave nectar syrup
- •1 cup of water
- •1 cup of coconut cream
- •1 tsp red food colouring
- •1 tsp rose essence
Serves 4 to 6
To ensure that the cheese is firm, wring it tightly in step 2 and be sure to use two plates that nestle together snugly. Use commercially produced cultured buttermilk in this recipe. We found that some locally produced buttermilks didn’t sufficiently coagulate the milk. Serve with basmati rice.
- grated fresh ginger
- Salt and pepper
- ground cardamom
- paprika
- ground coriander
- cumin seeds
- SPINACH SAUCE
- buttermilk
- whole milk
- CHEESE
- water
- buttermilk
- chopped fresh cilantro
- extra firm fresh tofu
- For Tofu-Paneer
- salt to taste
- garam masala
- water
- medium ripe tomato
- chopped garlic
- small onion for saag
- olive oil
- fresh saag
- For Saag:
- garlic
- finely chopped 1 small onion
- finely chopped 2 medium lemons or limes squeezed
- salt