Category Archives: Accompaniments

Kashmiri Naan

Kashmiri naan is a sweet naan with almond paste and coconut in the centre.  You can use ready made almond paste.  Serve it with tea.  It is a good tea time snack.

Kashmiri Naan 1

Kashmiri Naan_thumbKashmiri Naan




Ingredients

  •                  Naan dough (for 6 Naans)
  • 8               oz almonds
  • 4               oz desiccated coconut
  • 1/2            tsp  ground cinnamon
  • 1/2            tsp cardamom seeds
  • 1/2            tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white

Instructions

  1. In a food processor, blend everything together to a fine paste and divide it into 6 parts.
  2. Roll the naan to about 6 inches.  Put one portion in the centre.  Start pleating it from the edge and bring it in the centre.  Dust the ball with flour, flatten it and roll it slowly into  an eight inch round. 
  3. Cook it on a tava on both sides and then on an open fire.
  4. Brush it with butter.
  5. Serve it hot. 

Naan

Naan originated in Persia and is popular in West, East and Central South Asia.  Influenced by the large South Asian immigrants, naan has become popular in other parts of the world, especially in Arab States of Persian Gulf, Europe and North America.

Naan is a leavened flatbread cooked in a tandoor oven or an open fire.  Naan resembles a pita bread. It is served hot and brushed with ghee or butter.  It can be used to scoop other foods, or served stuffed with a filling of meat, chicken or vegetables or Peshawari naan and Kashmiri naan are filled with mixture of nuts, raisins and coconut.   In Pakistan the most famous naan vatiety is the roghani naan which is sprinkled with sesame seeds.

 Ingredients

  • 2 -½         lbs white flour
  • 2              tsp yeast
  • 2              tsp sugar
  • ¾             tsp baking powder
  •  ½            cup oil
  • 1              cup yoghurt
  • 2              cups warm water

Instructions

  1. Add yeast, sugar and baking powder to the white flour and mix.
  2. Add oil, yoghurt and warm water and make a dough.
  3. Leave it covered in a bowl, in a warm place to rise, for 2 hours.
  4. Kneed it on a flat surface and let it rest for 10 min.
  5. Divide it into 24 balls.
  6. Roll out each ball into an 8” round.
  7. Cook on a tava on both the sides and then on open fire.
  8. Brush it with butter.
  9. Serve it warm.

Naan

Makati

Makati is a rice cake made with rice and coconut.  It is very popular in the coastal  areas in East Africa..  It is served with Kuku Paka or eaten on its own as a snack. This recipe was given to me by my friend, Mrs. Adam.

Makes 2

  • 1 1/2             cups Basmati rice
  • 1 1/2             cups  long grain rice
  • 1                   cup water
  • 1                   tsp quick acting yeast
  • 2                   tsp sugar
  • 1                   can(400 ml) coconut milk
  • 1                   cup milk
  • 1/2                tsp crushed cardamon seeds(elichi)
  • 1 1/2             cups sugar
  • 2                   tsp kas kas for decoration

Instructions

  1. Rinse rice and soak it overnight.
  2. In the morning drain the rice.
  3. Add 1 cup warm water, yeast and 2 tsp sugar.  When this starts to form add the rice, cardamon seeds and coconut milk and blend it to a very fine consistency.
  4. Add the milk, mix it well, pour the mixture in a large bowl, cover it and let it rest in a warm place for 5 hours(in the oven).  it will double in quantity. 
  5. Add the sugar and mix well. Let it stand for half an hour.
  6. Heat a 9” fry pan, spray it  with Pam or brush it with 1 tsp oil and 1 tsp butter. 
  7. The fry pan must be hot, add half the mixture,  cook covered on slow heat(Mark 4-5) for about 15-18 minutes.  Sprinkle 1 tsp kas kas..
  8. Put the frying pan under the grill on the middle shelf for about 8 minutes,  till it is golden brown on top.  Brush it with butter.
  9. Serve it hot.

Note:  I have used 2- 9” cake tins.

Chapatti

Chapatti  is generally a South Asian bread made from stone ground whole meal flour, traditionally known as Atta flour.  Chapattis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed.  Chapatti is a form of roti or rotta (bread). The words are often used interchangeably. While roti,rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).

Cooking

 

A roadside chapatti stand in               Indian Tava

Mandalay, Myanmar. .

Often, the top of a chapatti is slathered with butter or ghee (clarified butter). A piece of chapatti is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal..

Chapatti sizes (diameter and thickness) vary from region to region and kitchen to kitchen. . Chapattis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the ‘tava’ on which they are made comes in sizes that fit comfortably on a domestic stove top.

Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. There are also electric tavas manufactured in India. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but many homes have round flat-topped ‘boards’ specifically for rolling out chapattis that may be made of wood or stone.                                                                           Roti 2Roti 1                                       

 

                                                                  

Roti 4   Roti 3

Ingredients                      

  • 2           cup whole wheat flour
  • 4           tbsp vegetable oil
  • 1           cup water

Instructions

  1. Put the flour in a medium bowl, add the oil and rub it in the flour.
  2. Add the water(you may need a little more)  and make a firm dough. Transfer the dough on a floured board and kneed for about 2 minutes.  Let it rest for 10 minutes. (If you let the dough rest, it is easier to roll).
  3. Divide the dough into 12 and make small balls.
  4. Roll each ball in flour, flatten the ball and roll it into an eight inch round.
  5. Cook this on a tava on both sides. (You have to turn it a couple of times on both sides)
  6. Brush the chapatti with butter or ghee.