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Naan Bread

 Snacks and Side Dishes  No Responses »
Sep 262011
 

Ingredients:

1 tsp sugar
3/4 cup warm water
2 tbsp dried yeast
2 cups white flour
1 tsp salt
6 tbsp plain yogurt
2 tbsp ghee, butter or lard at room temperature
oil or ghee to coat

1 tsp onion seed (optional, also known as charnushka or kanolfi seed)

Dissolve sugar in warm water, add yeast and mix. Allow to sit for 10-15 minutes and the yeast should begin to froth and form a thick layer on the top.
In a separate bowl, sift salt with flour (optionally, add onion seeds now or sprinkle on top before baking)
Make a well in the center and add yoghurt, ghee and yeast mixture.
Knead well until it forms a dough. If dough is sticky, add more flour until elastic. Shape into a ball.
Coat the dough with ghee (or butter, lard or oil), then shake off excess oil, cover with damp cloth and leave to rise in a warm place.
After 2-3 hours, dough should have doubled in size.
Preheat oven to 450oF or 230oC.
Knead the dough and divide into around 6 equal portions. Shape into typical pear-shape naan, roll out or hand-flatten. Brush with ghee or butter or drizzle with oil and bake for 5-10 mins, depending on how thin you’ve rolled the dough. You can also sprinkle with onion seed, garlic, coriander (cilantro), salt or other herbs, spices or seasonings before or after baking.

Serve with curry or dip into hummous!
Naan is traditionally baked in a stone oven where it is slapped onto the sides to cook.

Hummus

 Snacks and Side Dishes, whole, real and raw  No Responses »
Apr 162009
 

For a long time I had no idea how to make hummus and thought it was the most amazingly delicious mystery food, until my sister decided to make it and I realized that it was so easy with such simple ingredients. Since then I make it all the time and enjoy it so much more than store-bought kinds! And it couldn’t be easier to make custom flavours such as, red bell pepper and lime with coriander (cilantro)… just add those ingredients and there you have it!

Ingredients:
note: you will need a food processor or hand blender for this recipe

-1 can (200g/7oz) of chickpeas/garbanzo beans or equivalent amount of dried beans that have been soaked over night

-1-2 tbs olive oil

-1-2 tbs lemon juice

-1-2 cloves of garlic

-salt to taste

-1 tsp tahini (ground sesame seeds – optional)

What to Do:

Drain chickpeas/garbanzo beans, reserving some liquid. Place in a food processor or large bowl if using a hand blender.

Add 1 tbs olive oil, 1 tbs lemon juice, 1 tbs reserved liquid, 1 clove of garlic, and salt. Blend until smooth. Taste and if needed add more olive oil, lemon juice, garlic, or salt. I don’t like to add too much of the reserved can liquid because I find it adds a bland taste, instead I just add some water. Some people add tahini or peanut butter, but I find it doesn’t really need it. I’ve used my own ground up sesame seeds a few times and it’s ok, but I don’t notice that it adds much to the taste or texture, just my opinion!

When storing leftover hummus (if there is any!), I find that it keeps better is drizzled with olive oil, then covered with plastic-wrap (or container of your choice).

When serving I also like to drizzle with olive oil and sprinkle with cayenne pepper or smoked paprika, yum! Then eat with warm pitta bread/naan bread, carrot sticks, bell peppers, small cherry tomatoes, or any other vegetables you fancy!