Peshawari Naan

I came to know about Peshawari naan while searching about the use of Kalonji. Peshawari Naan has similarities to a Kashmiri paratha in terms of the stuffing. I came across two recipes and I have come out with the best of two. I have avoided the use of eggs in the dough and have prepared it with wheat flour instead of maida / flour.

the recipe

Wheat flour - 1 cup

Yeast - 1 1/2 tsp

Sugar - 1 tsp

Salt- 1/2 tsp

Hot water - 3/4 cup

Butter - 2 tbsp

Butter - for pan frying the naan

Shahi jeera - 1/4 tsp

for the stuffing

Cashew nuts - 2 tbsp

Raisins - 1 tbsp

for rolling

kalonji / nigella seeds - 1 /2 tsp

the method

Place the hot water in a small bowl with the yeast, salt and sugar and lightly stir it. Cover the yeast mix and check it after ten minutes. The yeast would have come up. Place the wheat flour in a mixing bowl and make a well in it. Pour the yeast mix, shahi jeera and 2 tbsp  butter and knead it to a soft dough. Cover the dough with a wet muslic cloth. Let it rise (1 - 1 1/2 hours). Divide the dough into 8 - 10 balls. Stuff each ball with few cashew nuts and raisins. Flour a rolling surface and gently roll out oval shaped naans by sprinkling a tiny pinch of kalonji.

The naan is rolled gently to make sure that the air bubbles formed by the yeast is not pressed down completely.

Naan is usually cooked in a tandoori oven or in a usual oven. Since my previous experience with a baked naan was not good, i fried this in a pan, similar to a chapathi. Cook naan in medium to high heat and apply butter on either side. Serve with Kashmiri Paneer, Green Pea Green Kurma or any dish of your choice.

the recipe goes to Stuffed Paratha by Vardhini

Cherry, Cashewnut & Oatmeal Brownies

 

When you don't have many oatmeal porridge fans at home, the only way to add it in our diet  is to change the logic in which it is cooked. I hide the oats in pancakes, bread, sweet & savory dumplings, soups and also tried adding it in brownies. 

The brownie had a chewy texture. It was much to my dislike....so I leave a choice to you, if you like chewy brownies add oats other substitute it with flour and go ahead with the following recipe.As regards the cherry and cashew, it was very tasty. Cherry in chocolate is a really lovely combination. 

the recipe

bittersweet chocolate - 100 gms

butter - 100 gms

eggs - 2

sugar - 3/4 cup

cocoa powder - 2 tbsp

cherry - 1/4 cup

cashewnuts - 1/4 cup

flour - 1/2 cup

oats - 1/4 cup

vanilla extract - 3/4 tsp

the method

Preheat oven at 170 C. Prepare a square pan and line it with a butter paper.

Chop the chocolate and butter into small cubes and place it in a mixing bowl (this will be the mixing bowl for the entire brownie batter). Place the bowl in simmering hot water. Stir the chocolate and butter until they melt. Take it out of the double boiler and rest it until it becomes warm. 

Certain recipes recommend the use of whisk instead of electric beater to beat the sugar and eggs. But I strongly recommend the use of electric beater at speed 1 or 2.

When the chocolate mix is warm add the sugar spoon by spoon until well incorporated. Add the vanilla extract and eggs. Add the eggs one by one. Mix the flour, cocoa powder and oats. Add it to the chocolate and mix well. Mix the cherry and cashew nuts with a tablespoon of flour and add half of it to the batter. Pour the batter to the prepared pan. Sprinkle other half of cherry and cashew on top of the batter.  Bake for 30 - 35 minutes. Keep checking after 30 minutes. The cherry, cashew and oatmeal brownies are done when a toothpick inserted comes out with few lumps of cooked batter.

The recipe goes to Priya’s CWF – Oats event started by Kiran

Spicy Coconuty Sweet Pongal

Pongal is the festival of harvest celebrated in Tamilnadu. Being brought up in Tamilnadu, all its festivities are close to my heart. I now live in Kerala and make sure Pongal and Deepavali is celebrated at least with a light zest. 

Sweet pongal is usually prepared with rice and moong dal. My mother usually prepares it only with rice. So I have skipped it in this recipe also. In addition to cardamom I have added few other spices and desiccated coconut. The spice does not overwhelm the taste, it just adds flavor to the overall taste. Enjoy!

the recipe

Raw rice - 1 cup

Water - 2 - 2 1/2 cup

Milk - 1 cup

Cardamom - 3-4 pods powdered

Nutmeg – 5 -7 gratings

Clove – 2 -3

Ghee – 2 tbsp or more

Jaggery, grated - 1 1/2 to 2 cups

Salt - a small pinch

Cashew nuts & raisins - 4 tbsp or more

Desiccated coconut - 4 tbsp

the method

Heat ghee and fry the cashew nuts and raisins.

Place the jaggery in a saucepan and add ¼ cup water. Melt it in medium heat. Strain it and keep it aside.

Soak the rice for 30 minutes to 1 hour. Boil 2 cup water in a pan and stir in the soaked rice. Keep stirring so that it does not overflow. When the rice is almost done add the salt and milk. Simmer and let the rice cook. When the milk is almost absorbed by the rice add the jaggery and powdered cardamom, cloves & nutmeg. Mix well until the pongal gains a thick consistency. Add the desiccated coconut and dry fruits, along with the ghee. Garnish with more desiccated coconut and dry fruits. Serve hot.

the recipe goes to Pongal Feast Event

Next post at roshan's cucina : Cherry, Cashewnut & Oatmeal Brownies

Eggplant & Potato Vindaloo

Vindaloo or Vindalho is essentially a recipe used to prepare meat. Vindaloo means cooked with wine and garlic. Since white wine is not commonly available in India vinegar is used in the preparation. I tried this eggplant and potato vindaloo to introduce the taste to vegetarian readers. I should confess this tasted better than the meat vindaloo. 

The dish is slight fiery and pungent. Please adjust the quantity of chilly powder to suit your taste. Also, the quantity of cumin, fenugreek and mustard should be in the right proportion otherwise the dish will have a bad taste.

the recipe

Eggplant / Brinjal - 250 gms

Potato - 250 gms

ingredients for the mustard paste

Small onion - 5 or Onion - 1/2

Garlic - 3  cloves

Ginger - 1/2 inch piece

Mustard - 1/4 tsp

Cumin - 1 generous pinch

Fenugreek seeds - 1 pinch

Vinegar - 2 tbsp

Tomato - 2 medium

other ingredients

Small onion - 5 or Onion, chopped - 1/2

Turmeric - 1/2 tsp

Chilly powder - 1 tsp

Pepper powder - 1/2 tsp

Salt to taste

Sugar - 3/4 tsp

Oil - 1 1/2 tbsp

the method

Cut the potato and eggplant into cubes. Parboil the potatoes and keep it aside. Rub salt on the eggplant and keep it aside. This will take away the bitterness from the veggie. Wash it after 10 - 15 minutes.

Grind the ingredients for the mustard paste into a smooth paste (add adequate water to grind).

Heat oil in a pan and add the chopped onion. When translucent add turmeric. Add the eggplant and saute for a minute. Add the chillie powder and mix well. Pour the mustard paste and add the parboiled potatoes. Add salt and pepper powder. Add 1/4 cup water if need be.Stir well and let it boil. Simmer till the veggies have cooked. The consistency of vindaloo is a thick gravy. If there is more water, turn to high heat and let the water evaporate. Add sugar, mix well and turn off heat. Serve with rice or serve as you please.

the recipe goes to the event  Healthy Lunchbox Ideas - Brinjal/Aubergine hosted by Priya event started by Kalyani

Frijole Mole (Chickpea Spread) - Reposted for MLLA 31

the original post / recipe is here

reposted  for the event MLLA 31 hosted by Simona event started by Susan