Thursday, May 10, 2012

Tandoori Naan



I don't know what came upon me to try making Homemade Naan. But knowing myself, I had to find the perfect recipe and try it atleast once. Since it was experimental, I wasn't expecting a great tasting Naan, but it turned out quite delicious. This recipe was adapted from HERE

1 pk Active Dry Yeast (.25 oz)
1 cup warm water
1 tsp sugar
3 tbsp whipped yogurt
1 Egg, beaten
2 tsp Salt
4 cups flour
1/2 tsp Baking Soda
1/4 cup of ghee (more or less for braising)

In a cup of warm water, empty out the pack of yeast and add a tsp of sugar. Stir well and set aside for about ten minutes until it becomes frothy.


Measure 3 1/2 cups of flour and add salt and b.soda with it. Now pour a beaten egg.

Add the yeast. See the froth?

Add the yogurt..

And knead it into a dough. If sticky, keep adding more flour. You won't need anymore than 4 cups. Keep the dough soft to touch.


Grease the mixing bowl with oil, place the dough in the middle and cover with a damp tea towel and let it rise in a warm place for about an hour until it doubles in size.



 You will notice that it has puffed up quite a bit. Now punch it down and make it into a firm dough again.


Just like that! :)


Now divide it into 12-13 equal sized balls and place on a greased tray.


Cover with a damp tea towel again and let it rise for an hour or so.


When ready, preheat the oven to 550 (or 550). If you have a pizza stone, preheat that in the oven too. Roll the balls into a flat 1/4 inch or less naan. Use help of flour when needed.

Place it on a baking sheet lined with parchment paper.


If you do not have a pizza stone, you can put this baking tray directly in the oven for about 3 minutes. 
Skip the step below.

If you have a pizza stone, grease it with oil and with wet hands, pick up the naan and drop it on the stone.
Let it bake for about 3 minutes.



As soon as you see the bubbling, brush it with ghee and put it under the broiler for one minute.


You will get a beautiful color and a soft naan.


Pretty close to the authentic naan but a lot of time and effort.. and not to mention the smoke alarm..

I would stick with the Deep Naan from the Indian store's frozen section..


Enjoy!

Tuesday, May 8, 2012

Hamburgers

Do you know that all Hamburgers are sandwiches but all sandwiches are not hamburgers? And all cheese burgers are hamburgers but all hamburgers are not cheese burgers?

2 lbs of Ground Beef
1 large onion
1/2 tsp Salt
1 tbsp Black Pepper
Few dashes of Soy Sauce
Few squirts of Worchestershire Sauce
1 tsp Lawry's Season Salt
1 tbsp Ground green chillies
1 tsp Red pepper powder
1 tsp Paprika
2 tbsp Ginger Garlic Paste
1 pack of Saltine Crackers

Hamburger Buns
Sliced Cheese
Lettuce
Ketchup, Mustard, Mayonnaise,

Fries & Coleslaw



Put the ground beef into a big mixing bowl. Blenderize the onions into a paste and add it to the ground beef.



Add all the spices to the bowl. ( I am sorry about the lighting in the pic.. I know the meat looks horrible)


Grind the crackers in a food processor and make it into crumbs.



Add the cracker crumbs to the bowl.


Mix it well and form it into  1/4 lb size patties that are atleast an inch thick. The thicker the patties, the juicier it would be once cooked.


In a frying pan with a few tbsp of oil, cook them on each side for about 4-5 minutes. Do not overcook. Please ......... do not overcook!!
As soon as you see the color on both sides, its done. Drain on paper towel. Cook what you need and freeze the rest away in freezer bags for another day.


Once, all the patties are done, return them pack to the frying pan and let them stay warm while you assemble the hamburgers.


Out standard fix-ins for hamburgers.


Toast the hamburger buns on a griddle lightly. (I know I am messy!)


Apply Mayonnaise on both ends.


Put a leaf of lettuce, the pattie, a slice or two of cheese (if desired).


The top of the bun and voila. Its ready..
Serve with fries and coleslaw.


I usually let everyone put their own condiments as needed.
Here is a peek inside..


Enjoy!!

Monday, May 7, 2012

Bubble Ring Pizza

2 rolls of Pillsbury Grands Jr Biscuits
1 block of Mozarella cheese
1 block of Pepper Jack Cheese
1 Bag of Parmesan cheese
1 stick butter
Dash of Garlic salt
Dash of Italian Seasoning
2 tbsp chopped Garlic
1 jar of Pizza sauce


 In a microwave safe bowl, melt the butter and add a dash of Italian seasoning and garlic salt.


Add the chopped garlic and set aside.



Now, dice the pepper jack cheese into small cubes.


And do the same with mozzarella cheese.


Grease a bundt pan with the seasoned butter. Sprinkle with Parmesan Cheese. (Not pictured)


Separate the biscuits on the work surface and pat each one down. Brush it with pizza sauce.



Put a few cubes of Mozarella and Pepper Jack each.


Close the sides and make it into a ball.
Dip the ball into the seasoned butter and place it inside the pan.


Continue doing it until the first layer is filled.


Sprinkle generously with Parmesan cheese.


Add another layer on top.


Sprinkle with Parmesan cheese.

Bake in a pre-heated oven at 350 for about 20 minutes.


 Remove from the pan by inverting onto a serving plate.


Pull apart the *bubbles* from the ring and enjoy with warmed Pizza sauce on the side.

Sunday, May 6, 2012

Flowery Eggs

As you already know that Eggs are rich in iron.Vitamin C helps to absorb the iron. If you are taking an iron supplement, you usually take it with a glass of Orange juice for maximum absorption..
Point in case, we are doing the similar concept here. I saw these flowery eggs on some recipe site but I can't remember anymore. If you know, please pinpoint so I can give due credit.

Okay, so lets start..
We need:

Fresh bell pepper (Any color should do)
Eggs
Oil for frying
Bread Slices

Grease a frying pan lightly with oil. Place a slice of Bell pepper right in the middle.


Crack an egg and pour it directly into the pepper ring. Don't worry about any egg white making its way out. You could tuck it back in after its cooked.


Cover the frying pan with a lid and let it cook on slow heat.


In the meanwhile, toast a slice of bread.


Once the egg is done, transfer it onto the toast.


Sprinkle with salt and fresh Parmesan cheese.


Enjoy your dose of Iron!