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This months tried and tasted is from chef in you blog choosen by Priya. I had bookmarked so many recipes and I got a chance to try butter naan today.Sometimes I am amused with the name naan wonder what it really means.With a little research I learnt the name stems from the Persian language, a generic word for bread.
Generally it is little thick but I prefer it to be thin. This give it the ability to eat easy. I have noticed people love nan when it is not too soggy.
I made corn capsicum masala to have with the nan which is one of my favorite combinations.This masala curry with corn and bell pepper is simmered in a mildly rich cashew,onion and tomoto gravy with a flavor of fenugreek leaves.I wanted to try this at home and I got this oppurtunity, it proved to be a beautifull combination to have with naan.
Butter Naan
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Ingredients
- 3 cups all purpose flour
- 1 tsp yeast
- 2/3 rd cup warm water
- 1/4 cup warm milk
- 1/2 tsp sugar
- 2 tsp chopped cilantro
- 2 tbsp butter
- salt to taste
Preparing the Naan
Mix yeast,sugar,salt in a big bowl ,add warm water to it ,stir it n let it sit for 15 minutes or till yeast become foamy(active)
Mix milk and 1 tbsp butter together and mix flour,cilantro together and keep both aside
After yeast activates ,add milk n then mix the flour n knead with hand to a smooth n sticky dough. The dough should be very soft .Add few drops of oil to dough n shape it to ball.Let it sit for 2 hrs or till it doubles .
After 2 hrs ,take out the air from dough n knead it approximately for 1 min . Divide into 12 to 14 parts and shape them to round .
Set the oven on high broil.
In lightly floured surface, take each ball of dough and with rolling pin shape to oval shape. Should be as thin as possible.
Take a baking tray, lightly grease it with oil put each nan into it and keep it in the oven for one min on the first side, it will start having some brown spots.Immediately flip it and keep it for another 30 seconds. It depends from oven to oven so keep a eye on it.
Remove the remove the naan from the tray and apply a little butter on it. Serve hot with your choice of curry.
Note:
In broil mode the oven will be hot so be very carefull in handling in the tray.
If you try big enough you can put 2-3 nans at a time.
Immediately put the nan in the tray for baking after rolling it as the dough should be as fresh as possible for baking.
Corn Capsicum Masala
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Ingredients:
- 1.5 cup frozen/fresh corn
- 1.5 cup diced bell pepper (red and green)
- 1 cup diced onion
- 1 cup diced tomato
- 8 to 10 cashew nut
- 1/4 cup milk
- 1 tbsp kasuri methi
- 1/4 tsp cardamom powder
- 1/4 tsp cummin seeds
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 1/8 tsp sugar
- 1 tbsp oil
- 1 tbsp ghee
- salt to taste
Cooking procedure:
Soak cashew nuts in milk for 30 min .
Heat 1 tsp oil in a pan and shallow fry the diced bell pepper for 5 min then add corn and fry for two more min and shift it to a plate.
Heat oil in the same pan ,add onion ,turmeric powder stir till onion become traslucent, then add tomatos and fry till tomatos become soft ,then add all powders , stir till oil begins to appear in gravy and transfer the mixture to a plate n let it cool.After it cool add to the blender with cashew nuts n milk ,make a smooth paste .
Now heat the ghee and add some oil in the same pan ,add cummin seeds n once cummin seeds splutter . Add the paste n fry for 2 more min n once butter starts coming out in gravy add the bell pepper and corn mixture and mix nicely
Add a 3/4 cup of water n let it cook till bell pepper become soft.Now add crushed kasuri methi and stir it nicely and let it cook for 2 more mins and serve hot with nan or rotis.
Note:
1.If are using frozen corn thaw it for 2 min in microwave and use it.
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Tags: Naan, Butter Naan, Indian Flat Bread, Corn, Bell Pepper, Curry
