Piddie's Kitchen: March 2018

Sunday, 25 March 2018

For spices:

Might be worthwhile experimenting with other ingredients such as garlic, cumin etc.

in a jar/glass pour 7g yeast, 1 teaspoon of caster sugar and fill with 125g water. Mix well and let rest for 15 min
in a bowl, add the flour, ghee, yogurt, 1 teaspoon of caster sugar, pinch of salt and spices except the coriander. Form a well in the bowl
pour the yeast/water/sugar mix into the well.
knead the dough in the bowl until it forms into a soft, slightly sticky ball. Dust the bowl a bit so it doesn't stick
cover the bowl and let the dough rest for at least 1,1 1/2 hours.

After one hour

chop the coriander leaves and knead into the dough. Let it rest for another 30min
stretch the dough and split it into 6 balls. Might be helpful to dust your hands with flour when doing it
Take each ball and stretch it a bit so it forms a flat teardrop. Put the flattened dough pieces on a grease free paper and cover with a kitchen towel

Get your non-stick frying pan and put on cooker. Get it hot. No oil!
When the pan is hot put the first naan dough in. If enough space is available put 2 in.
After ca 1-2 min turn the naan around.
The naan is ready when the surface turns brown in places
put the naans on an oven tray
heat the oven to 60-70C and put the ready naan in there to keep warm

A variation from a similar post on New York Times Cooking. I felt it missed some oomph

Large saucepan, skillet

chop onions, chilli and carrots
heat the skillet/pan with the oil in it
when hot add the onions and carrots first and cook for ca 5 min. then add the sliced chicken pieces and cook for another 5 min. season with salt and black pepper
then add the chilli, crushed garlic and grated ginger to it
add 2 tablespoon curry powder and a bit of turmeric
cook and stir for up to 5 min more
add the stock and bring to a boil
cut the tomatoes into quarters and add to the broth
cook for 20 min
add coconut milk and cook for another 10 min. By now the sauce should thicken
finally, add the chopped coriander leaves and cook for another 5 min or so

Serve with rice

put the coriander, fennel seeds and rice into the saucepan and heat for up to 3 min until it starts getting fragrant. take off heat and let cool down
get the 750ml stock ready. I usually use ready made one by heating up water in a kettle and then add 3 tablespoons of e.g. Swiss Vegetable Bouillon.
chop the onions, carrots, celery and beef
heat up a casserole with the oil.
put the onions, carrots, and celery into the hot casserole and cook for 5 min. then add the sliced beef and cook for another 5 min.
slice the garlic and ginger. Add it to the casserole and cook for another 5 min. Don't forget to stir or it will all burn
grind the seeds and rice from above and add to the casserole. Add freshly ground pepper to it.
add the 750ml stock
bring to the boil. in the meantime, cut the tomatoes into quarters and add to the casserole.
let it all cook for ca 25min
squeeze the juice out of 2 limes. Get a can of coconut milk ready. Add the lime juice and coconut milk to the casserole
season with salt and pepper. Shouldn't take too much salt depending on how seasoned the stock is. I'd say 1 teaspoon should be enough
cut a few fresh coriander leaves and add to the soup and cook for another 3-4 min.