December 31, 2012
November 30, 2012
Shashi's cooking class - so, once again, the recipe I'm sharing here is adapted from the one she provided.
- about 1 cup of plain white flour
- about 3 tablespoons of plain yogurt
- 1/2 tablespoon of sugar
- a pinch (approx. 1/4 teaspoon) of baking soda
OK, so when I took Shashi's class, she gave us exact measurements for the flour and yogurt in her written recipe. However, when she went to make it, she eyeballed all measurements. For example, she used one handful of flour and a dollop of yogurt (well, in her case it was curd) per piece of naan. The point is, it's the general consistency of the dough that's important, and not the exact measurements of the ingredients. When I make naan, I follow these measurements extremely roughly. Since I usually want to make about 10 pieces or so at a time (enough for my family plus maybe some leftovers?), I tend to use a whole quart of yogurt and then add a little bit of flour at a time as I knead until I get a good consistency. (Increase the measurements for sugar and baking soda - the provided measurements for those are OK to follow - accordingly, of course.)
2) Once all the ingredients are mixed together, the dough should be fairly thick (it will be sticky, but it shouldn't be runny). If the dough is too runny, add more flour...and vice versa, until you get a good consistency.
3) Let the dough sit for at least 30 minutes at room temperature.
4) Place an iron skillet over the fire.
5) Take a small chunk of dough and roll it into a ball in your hands.
6) Using a well-floured surface and rolling-pin, flatten the ball to about 1/2-1cm thick, depending on how thick your want your naan.
7) When you're done rolling out the dough, place it on the hot skillet. When bubbles start to appear, flip the naan over.
8) When bubbles start to appear on the other side, use a small towel scrunched into a ball to turn the naan on the skillet (this helps it brown).
9) Flip and repeat until it looks done - use your judgement and don't worry, it's easy to tell.
10) Remove from the skillet, let cool, and enjoy!
(11) OPTIONAL: I like to be fancy sometimes and smear melted ghee and sprinkle pieces of coriander on the finished naan :))
*To make garlic naan, simply add crushed garlic to the flour when making the dough (I like to use about 2-4 cloves per piece, depending on the size of the cloves and how strong I want the garlic to taste. Also, when being "fancy", I'll add some crushed garlic cloves to the ghee that I smear on the finished product!
Best served with your favorite Indian curry.
October 10, 2012
So many people around the world seem to have this idea that it's always sunny in California. Obviously that's not true. However, it is true that we don't really have seasons here, at least in the part of California where I live. Sure, it gets hotter in the "summer" and it rains sometimes in the "winter", but that's about the extent of the change in "seasons". OK maybe I'm exaggerating a little bit, but it's more or less the truth.
P.S. I've been practicing skating around on my brother's longboard lately. I haven't fallen yet. This must mean I'm not pushing myself past my comfort speed enough.