Cooking web notes

                             The first time when I tried making  naan at home,I took the recipe from my cookbook by Mallika badhrinath,and it had yeast in it.My hubby dint liked the smell of yeast,me neither. May be I dint knew the right way of using it(but I used an active one,that's for sure!)

The next time,almost after 2 years,I tried out the same recipe,omitting the yeast part. It came out quite good! I thought of sharing with you all!

Aloo gobi I tried after I got the recipe from my friend S.It tastes great with this Naan.

Now Coming to the recipe of Aloo gobi

(Pictures Updated)

Ingredients:

Method:

1. Microwave potatoes in high for 2 minutes,and peel off the skin and cube it and keep aside.( potatoes should be only 3/4 th cooked)
2. Parboil cauliflower in salt added water and drain the water and keep aside.
3. Cut onion length wise and cube the tomatoes.
4. Heat kadai and add oil/ghee and when hot splutter cumin.

5.Add onion and fry till transparent,add the tomatoes,red chilli and turmeric powders and fry for a minute.

6.Then add the potato,cauliflower,coriander leaves and sprinkle salt and little water and mix well.

7.Cook covered till the cauliflower and potato becomes soft but not gooey and absorbs the masla.(mix in between once/twice)

9. By this time,the tomatoes would have given a coat to the aloo and gobi.

10. Transfer to the serving bowl and garnish with coriander leaves.

Naan:

Ingredients:

Method:

1. Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing)
2. take the seived flour in a bowl and make a dent in the centre.

3.Pour milk,curd,salt,sugar in that dent.

4. Mix well after a minute,gather the flour with your finger tips and dont knead hard.

5. Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)

6.Knead the dough softly at the time of making and make even sized balls.

7. The size should be larger than our chapatti making ball.

8. Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.( I could not get that shape this time properly )

9. Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan.

10. Cook covered in medium flame and after a minute if u open,u could see it has puffed up.

11.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.

12.If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan.

13. Apply butter/ghee over both sides and serve hot.! I served with aloo gobi

It is coming very very soft and please do try it and tell me how it came!!!

Break!! I am taking a short break for 2 weeks,see u all after May 10th!