Thursday, July 30, 2009

Quick Buttery Naans with Lahori Choley

These are delicious dishes that I tried and tasted from Asha's FoodiesHope.It is a blog full of all sorts of food be it Indian or International and I always gets lost in that blog.I have bookmarked several dishes and have tried out several ones as well,and this is a combo that I tried out for T&T:FoodiesHope,started by Zlamushka and currently hosted by Ashwini.

Naan:
I halved the recipe and made mini naans.You can find the original here

Ingredients:
All Purpose floor: 1 and 3/4 cup
Baking powder:1/4 tsp
Salt: 1/2 tsp

Yeast: 1 tsp
Warm water: 1/2cup
Oil:1.5 tsp,

Sugar: 1/2 tsp
Crushed Fennel seeds:1/2 tsp
Yogurt:almost 1 tbsp

1-2 tbspMelted Butter + 1 tsp Garlic powder to brush on top : Mix together and keep aside

Preparation:
Warm water and oil in a bowl and add yeast and sugar. Let it foam for 5-10mins.
Sift the flour, salt, baking powder. Add in the yogurt , fennel seeds(I also used cumin) and then add yeast mix and knead well until soft dough is obtained. Brush some oil on the dough, cover and rest for an hour until doubled in a warm bowl.

Punch down the dough.Divide the dough into 6-8 or more balls, press one dough ball with your palm into a big 1/2 " thick circle.Repeat for others and lay then in a greased/lined baking sheet. Cover them with a clean towel/plastic wrap and let them rise for few mins or until the oven heats up to 450F. Preheat the oven to 450F, slide the baking sheet with 3 or4 naans at a time, bake for 5-7 mins until they are golden on top. Repeat with others.Take them out, brush with garlicky butter immediately and cool on the rack or serve immediately or cover with foil until you are ready.

Serve warm with Lahori Choley.

Lahori Choley:
These are slightly similar to the original Punjabi Choley and also known as Chikkar Choley. Asha's version avoids the tea leaves and add in tomato puree for a difference. I added the spices/ powders as per my taste and preference and if you want exact measurements please refer the original recipe here

Ingredients:
Chick Peas or Garbanzo beans:1/2 cup presoaked
Potato: 1 cubed

Onion: minced 1
Ginger Garlic Paste :2-3 tsp

Tomato Puree/paste/sauce: 2-4 tbsp
Paprika: 1/2 tsp
Chilli Powder:1 tsp+
Turmeric Powder: 1/2 tsp
Salt: as per taste

Garam Masala: 1 tsp +
Amchur Powder:1-2 tsp
Coriander Powder:1/2 tbsp
Cardamom: 1/2 tsp (or Cardamom Powder)
Fennel Seeds: 1/2 tbsp (or Fennel seed Powder)

Preparation:
Wash,pick and rinse the chickpeas.Heat oil in a presure cooker/deep bottomed pan,add the minced onion and saute till the raw smell disappears.Add ginger-garlic paste,saute for 1 minute.
Add in chilli powder,paprika ,turmeric powder and tomato puree (I mixed the powders in the puree and added) and saute till oil appears.

Add washed chickpeas,cubed potato and water needed to cook the chickpeas.Mix well and cook till done, ie 2-3 whistles in a pressure cooker or 40 minutes if using a deep pan.Mash some of the chickpeas to make the gravy thick and creamy.

Crush together fennel seeds,cardamom powder, coriander powder, garam masala,and amchur powder till they are well mixed well.Add the crushed spices to the chickpeas.Alternately you can add them individually.Since I did not have fennel seed powder,I lightly roasted fennel seeds and crushed it adding the rest of the powders. Simmer the chickpeas for a few more minutes.Garnish with coriander and serve warm with naan/rotis/breads.

It was a wonderful hearty and very filling combo.Thanks Asha for the hearty meal.The plate of naans with choley is on way to T&T:Foodieshope hosted by Ashwini .

Choley also inch their way to MLLA:14,an event by Susan and currently hosted by sunny SunshineMom.

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