You know you've cooked a lot of Indian food when your family is at the point it can start to use spice containers as mini-flower planters. Our 5-year old daughter likes to pick flowers from the garden after a good game of basketball or a trip to the park. Pictured are our planters from garlic, bay leaves (a good add for most rice dishes), and paprika (fantastic with hot peppers and chicken). ...And the garlic? India surprisingly produces about 650K tons of garlic a year, much of which is used to make condiments, and add a kick to all types of dishes from lamb to vegges. Garlic naan is extremely popular in the States (Trader Joes' carries both a frozen and fresh version in most stores - the frozen version is a bit thinner and flakier). The following is a nice recipe for garlic naan:
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk (2% will be fine but the bread will not be as full flavoured)
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
Directions
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
You know you've cooked a lot of Indian food when your family is at the point it can start to use spice containers as mini-flower planters. Our 5-year old daughter likes to pick flowers from the garden after a good game of basketball or a trip to the park. Pictured are our planters from garlic, bay leaves (a good add for most rice dishes), and paprika (fantastic with hot peppers and chicken). ...And the garlic? India surprisingly produces about 650K tons of garlic a year, much of which is used to make condiments, and add a kick to all types of dishes from lamb to vegges. Garlic naan is extremely popular in the States (Trader Joes' carries both a frozen and fresh version in most stores - the frozen version is a bit thinner and flakier). The following is a nice recipe for garlic naan:
