Dec 27, 2010

Spinach potato naans- stove top method

      I had never imagined that I would be making naans at home. But that came true when I made naans for the first time sometime ago and served them hot with some palak paneer. But the process seemed a bit tedious because they had to be rolled out one by one and then baked in an oven. But later when I saw the stove top method at divya's place , the cooking process seemed easier and similar to the regular rotis we roll out everyday. The addition of spinach and potatoes made the naans even more interesting. The texture was soft and the use of whole wheat flour made it healthy and light. Thank Divya for a good recipe.
Recipe source- Anudivya of ...a little bit more.
spinach potato naans
Whole wheat flour- 3cups and a little more for dusting
All purpose flour/maida-1/2 cup
Potato- 1 boiled and mashed
Spinach- 1bunch chopped fine
Yeast- 2tsp
Warm water-1/4 cup
Olive oil- 3tbsp
Salt to taste

   Add the yeast in warm water and leave aside for a few minutes till it froths. Now add all the ingredients. Knead it into a loose dough. Add warm water to knead the dough only if required. Use your fingers and palms to knead the dough and use flour for dusting. Leave the dough to rise and double in volume. It usually takes between 2 to 2 and 1/2 hours.
  Now punch the dough and place it on a floured surface and knead it for around 2 -3 minutes.
Make lemon sized balls with dough. knead each ball slightly before rolling them as they tend to rise again.Roll each dough into a thin circle.
spinach potato naans
          Heat a tava/girdle. Place the rolled circle on the hot girdle. Cook till brown spots appear on them. (They tend to puff a lot while cooking, so they are rolled into thin circles.)

spinach potato naans
Serve immediately with some spicy gravy for the side dish.

spinach potato naans
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Dec 26, 2010

Karanji- step by step pictures - diwali recipes

        Its so good to come back to the wonderful world of blogging after a long break. I had been to India for the last three months and it had been quite eventful with my sister's wedding,meeting friends and relatives,travelling,shopping, packing and unpacking a couple of times and falling sick at times. Now finally back in Singapore, we are trying to settle ourselves to the usual routine.
        So the recipe for today which is karanji was made at our place in India during diwali. I was meaning to post this since then , but some technical problems kept me away from posting some posts in my drafts.I am hoping to post them before the year ends.Karanji a Maharashtrian savoury is similar to somaasi in the south and gujiyas in the north. The only variation is in the kind of stuffing used. Here we have used a mixture of dessicated coconut and poppy seeds. But powdered roasted gram or dry fruits or sweetened khoya can also be used for the filling.
         So here I am posting the basic recipe for karanji with step by step pictures for the the advantage of our readers. Try making them with filling of your choice and enjoy them anytime!!!

karanji for diwali

For the cover-
Maida/all purpose flour- 1cup
Rava/semolina- 1tbsp
Ghee- 1/2tbsp
Salt- A pinch
Water as required

Method- Knead the flour into a soft and firm dough mixing all the above ingredients. Shown in the picture below.
For the stuffing-
Dessicated coconut- 1cup
Poppy seeds/khus khus-1/2 cup
Cardamom powder- a pinch
Powdered sugar-  2 cups

Oil for deep frying

Grate the dessicated coconut.
Roast the poppy seeds till its slightly warm. Take care that it does not turn brown. Grind it to a fine powder.
Grind the dessicated coconut to a fine powder and combine it with the powdered poppy seeds.

Add the powdered sugar to the above mixture and mix well. The stuffing is ready.
Make small balls with the dough. Roll each of them to a small circle.

Place the stuffing in the center and seal the ends as shown in the picture.

Repeat the same with rest of the dough and stuffing.

Heat the oil till it is hot. Deep fry the karanjis till they are a golden brown.

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