1. Naan Bread Recipe
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups plain low-fat yogurt
- In a bowl put the flour, baking powder and the salt, mix them well.
- Add the yogurt to the latter mixture and stir till the dough is too stiff.
- Knead the dough in the bowl till it holds together well, you can add more flour if necessary.
- Dust the surface with some little flour and continue kneading on there for another 5 minutes till the dough feels smooth and elastic.
- Roll the dough up into a ball and put it in an oiled bowl, covered with a towel, let it rest for an hour or longer.
- Take the dough out and divide it into 10 equal pieces. Then form each piece into ball, squeeze the balls down to get thin flat round discs.
- Set a large frying pan or a grille on medium fire till it heated well, either seasoned cast iron or a good non-stick finish.
- Heat your oven to about 500 and have the broiler on
- Take the round thinned dough and lay it on the hot griddle and cook it over a medium heat for 4-5 minutes or so, until It puff up. You’ll notice it will puff up in places or all over, and there will be some blackish-brown spots on the bottom
- With a spatula remove the naan and transfer it to the oven, set it directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
- Take the naan out from the oven and brush it lightly with some melted butter if you like.
- In the same way, continue with rest of the dough; stack the naan into a napkin-lined basket.
- Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
- To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.
2. Chicken Keema Kulcha Recipe
- 1 1⁄2 cups boneless chicken (mince)
- 2 cups refined flour (maida)
- 1⁄4 teaspoon bicarbonate of soda
- 2 tablespoons skim milk
- 2 tablespoons low-fat plain yogurt
- 3 -4 garlic cloves (crushed)
- 1 inch gingerroot (chopped)
- 2 green chilies (chopped)
- 1 onion (chopped)
- 4 tablespoons fresh coriander leaves (chopped)
- Sieve flour into a bowl then add salt and soda bicarbonate.
- Add both the milk and yogurt then mix it well until its consistent.
- Add sufficient water then knead it into a soft dough.
- Cover the dough with a plastic wrap or you can use a damp cloth and let it rest for fifteen minutes.
- After 15 minutes, cut the dough into eight equal portions.
- To the chicken mince add garlic, ginger, green chilies, onion, coriander leaves and salt and mix well.
- Divide into eight equal portions.
- Roll out each portion of the dough into a puri, then add one portion of chicken mince into the center, roll it up into a ball, press each ball into a round disc and make it as thin as possible.
- Bring a pressure cooker and heat it up on a medium fire.
- Apply little water on one side of the kulcha then stick it onto the inner wall of the cooker. Put another one or two kulchas.
- Let it cooked on medium heat for two to three minutes.
- Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked.
- With a tong take out the kulchas and serve hot.