Make fresh homemade naan at home using your oven! This recipe is so delicious and easy. You'll never buy store bough naan again! The recipe calls for nigella seeds but they are optional and the recipe still turns out great without them.
Makes 5 medium sized naan | Prep Time: 30 min (active time) & 2-3 hours to let the dough rise | Cook Time: 5-7 min
Preheat oven to 170°F or the lowest temperature possible.
Combine the flour, skim milk powder, salt and yeast into a large mixing bowl and stir to combine.
In a smaller bowl, beat the egg and add in the oil. Gradually add in all the hot water in small amounts so that it does not cook the egg.
Add the wet ingredients to the dry ingredients. Stir to combine until the mixture has the consistency of a wet dough. Let the dough rest for 5 minutes. Now you're going to divide the dough into 5 portions. If the dough is too sticky to handle, add a little more flour to the mixture and combine. Once the right consistency has been achieved (see video above), grease your hands with a bit of oil and divide the dough into 5 portions and place them on a greased baking sheet. Pat them with a bit of oil and cover with plastic wrap.
Turn off the oven and then place the dough in the oven to rise for 2 to 3 hours.
Remove the dough from the oven and preheat the oven to the broil setting.
Grease your hands with some oil and then flatten the dough out into an oval shape on a greased baking sheet. Sprinkle the nigella seeds on top (if using) and pat them in.
Place in the oven on the middle rack for 3 to 4 minutes until there are golden spots on the naan. Then remove and flip over and cook for another 2 to 3 minutes on the other side.
Naan is best when served warm with some butter. It can be eaten with any traditional Indian dish.
|Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully.|
Preheat oven to 350°F on bake setting.
Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.
Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.
Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.
Makes 4 servings
Aloo Gobi is a popular dish made from cauliflower and potatoes. This recipe is another one of our favourites because it is so easy to make and so delicious.
Makes 7-8 servings | Prep Time: 10 min | Cook Time: 20 min
Wash potatoes thoroughly. If using new potatoes, leave the skin on (otherwise remove the skin) and cut in half lengthwise and then make half inch thick slices. Cut the cauliflower into small florets cutting through the stem to ensure they don’t fall apart when cooking. Wash cauliflower thoroughly and drain.
Heat the pan on medium high heat, add oil and fry the potatoes with salt for 4-5 minutes or until slightly golden. Add the Jaswant's Kitchen Tadka Masala and 1 cup of water. Cover and cook for another 2-3 minutes or until potatoes are partially cooked.
Add 1⁄2 cup of water, ginger and cauliflower and stir to coat all pieces with the masala mixture. Cover and cook for about 6-8 minutes (check halfway through to make sure there is still water in the pan - if not add 1⁄4 cup of water) and keep cooking until the cauliflower is just cooked through (breaks easily with a spoon). Then uncover, reduce heat and simmer until all the water evaporates (if needed).
|Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety.|
Makes 4 servings | Prep Time: 30 min | Cook Time: 15 min
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.
|Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers.|
Makes approximately 25 wings | Prep time: 15 min | Cook time: 20 - 25 min
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy!