My sister Paula had a little time between her wedding/honeymoon and starting her new job (with a Ph.D. - my little sis is amazing!) and was doing some cooking that intrigued me. I'm excited to try all this out - especially homemade naan . . . that sounds incredible! I asked her to share her recipes with us as a guest blogger:
I recently was looking for books to read on vacation and
just as I turn to this blog for cooking ideas, I turned to Rebecca’s “Shelfari”
page for book suggestions. As a
result, I just finished reading “Secret Daughter” by Shilpi Somaya Gowda.
Part of the book takes place in India and one of the characters mentions
that any 12 year-old Indian girl
can make Saag Paneer without a recipe.
I figured if a 12 year old can do it without a recipe I certainly could
do so with a recipe. (Note: this
logic has gotten me in trouble before, like the time I came home from school
and announced that I was going to make a buche de noel/Yule log because if
Julia Child can do it, I can do it, but that’s a whole other blog post). I then thought of how my friend Ashlee
made Naan the first time I met her (good first impression) and I recollected a
recipe for “Tandoorish” chicken in a cookbook I received from Rebecca several
Christmases ago. Thus, I set out on an adventure creating my first Indian
meal.
The process was a bit time consuming but pretty easy and the
fruit of my labor was super tasty.
I was most proud of the fact that I made my own cheese! You can buy paneer
at an Asian grocery store but making it will make you feel like a rock star so
I recommend giving it a try.
Paneer (Indian
Cheese)
From foodnetwork.com
Cheesecloth
8 cups whole milk
¼ cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of
cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a
gentle boil over medium heat, stirring frequently to avoid burning the
bottom. This will take a little
while so be patient.
Add the lemon juice and turn the heat down to low. Stirring
gently, you should almost immediately see the curds (white milk solids) and
whey (the greenish liquid) separate. (if milk doesn’t separate juice some more
lemons an add another tablespoon or two.
Boost the heat gain and the milk should separate.)
Stir in a motion that gathers the curds together rather than
breaks them up.
Remove the pot from the heat and carefully pour the contents
into the cheesecloth-lined colander.
Gently rinse with cool water to get rid of the lemon flavor.
Grab the ends of the cheesecloth and
twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen
faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese
into a block, place it on a plate with the twisted part of the cheesecloth on
the side and set another plate on top. Weigh the second plate down with cans of
beans or a heavy pot. Move to the
refrigerator and let it sit about 20 minutes.
Saag Paneer (serves
4)
From foodnetwork.com
1 tsp turmeric
½ tsp cayenne
Kosher salt
3 tbsp plus 1½ tbsp vegetable oil
12 oz paneer, cut into 1-inch cubes
1 (16 oz) package frozen chopped spinach
1 (1-inch) thumb ginger, peeled and minced (about 1 tbsp)
4 cloves garlic minced
1 lg green Serrano chile, finely chopped (seeds removed if
you don’t like it spicy)
½ tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
½ cup plain yogurt, stirred until smooth
In a large bowl, whisk together the turmeric, cayenne, 1tsp
salt, and 3 tbsp oil. Gently drop in the cubes of paneer and gently toss,
taking care not to break the cubes. Let the cubes marinate while you get the
rest of your ingredients together and prepped.
Thaw the spinach in the microwave, 5 minutes on high, then
puree in a food processor until smooth, alternatively you can chop it up very
finely with your knife (I skipped the food processor step, it’s a matter of
texture).
Place a large nonstick skillet over medium heat, and add
paneer as the pan warms. In a
couple of minutes give the pan a toss; each piece of paneer should be browned
on one side. Fry another minute or so, and then remove the paneer from the pan
onto a plate.
Add the remaining 1 ½ tbsp oil to the pan. Add onions,
ginger, garlic, and chile. Saute the mixture until it is evenly toffee colored,
which should take about 15 minutes (this is the foundation of the dish, don’t
rush this step). If you feel like the mixture is drying out and burning, add a
couple tbsps of water.
Add the garam masala, coriander, and cumin. If you haven’t
already, sprinkle a little water to keep the spices from burning. Cook, stirring often for 3-5 minutes.
Add the spinach and stir well, incorporating the spiced
onion mixture into the spinach. Add a little salt and ½ cup of water, stir, and
cook about 5 minutes with the lid off.
Turn off the heat and add yogurt a little at a time to keep
it from curdling. Once the yogurt is well mixed into the spinach, add the
paneer. Turn the heat back on, cover, and cook until everything is warmed
through, about 5 minutes. Serve with naan!
Naan (6 pieces) *I will
double this next time I make it
Foodnetwork.com
1 tsp active dry yeast
2 tsps sugar
2 cups all purpose flour, plus more for rolling
1 tsp fine sea salt
1/8 tsp baking
powder
3 tbsps plain yogurt
2 tbsps extra virgin olive oil
Melted butter for finished naan
Coarse sea salt for sprinkling
Note: you can make GF naan
by substituting 2 ¼ c of gf all purpose flour mix for the regular flour plus 1
¼ tsps of xanthum gum. When it is time to roll it out try pressing the dough
with fingertips rather than rolling
In a large glass, dissolve the dry yeast and 1 tsp sugar
with ¾ cup warm water (about 100 degrees F). Let it sit on your counter until
its frothy, about 10 minutes (I accidently put all my sugar in at this step but
it turned out fine).
Meanwhile, mix the flour, salt, remaining 1tsp of sugar and
baking powder into a large deep bowl.
Once the yeast is frothy, add the yogurt and the olive oil
into the glass, and stir to combine.
Pour the yogurt mixture into the dry ingredients and gently mix the
ingredients together with a fork. When the dough is about to come together, use
your hands to mix until it transforms into a soft, slightly sticky and pliable
dough. As soon as it comes
together, stop kneading. Cover the dough with plastic wrap or a damp tea towel
and let it sit in a warm draft-free place for 2-4 hours.
When you are ready to roll, make sure you have two bowls,
one with extra flour and one with water. The dough should be extremely soft and
sticky. Separate the dough into 6
equal portions and lightly roll each one in the bowl of extra flour to keep
them from sticking to each other.
Shape the naan, using a rolling pin roll each piece of dough
into a tear drop shape, narrower at the top than at the bottom. It should be 8-9 inches long, 4 inches
wide at its widest pint and ¼ inch thick.
Once you’ve formed the general shape you can also pick it up by one and
wiggle it to stretch it out a little.
Repeat with rest of the dough. Warm a large cast-iron skillet over high heat until it’s
nearly smoking. Make sure you have
a lid large enough to fit the skillet and have a bowl of melted butter ready.
Dampen your hands in the bowl of water and pick up one of your
naans. Flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet. The dough
should start to bubble. After about 1 minute, flip the naan. It should be
blistered and somewhat blackened.
Cover the skillet with the lid and cook for 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter
and sprinkle with a little coars sea salt. Place the naan in a tea towel-lined
dish. Repeat with the rest of the naan and serve.
Tandoor(ish) Chicken
(serves 4)
“The food you want to eat” by Ted Allen
Marinade
½ medium onion, quartered
3 medium garlic cloves
2 inch piece of fresh ginger peeled
Juice of ½ lemon (about 1 tbsp)
½ cup plain yogurt
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp freshly ground black pepper
pinch of cayenne pepper
pinch of ground cardamom
Chicken
1½ to 2 lbs boneless skinless chicken breasts, cut crosswise
1½ to 2 inches thick
3 tbsp all-purpose flour
2 tbsp vegetable oil
1 lemon or line cut into wedges for serving
Combine all of the marinade ingredients in a blender and
puree (I used my new nutribullet, it worked great!). Pour out into a glass
baking dish. Add the chicken and stir to coat. Add the flour and stir to
combine. Cover and refrigerate for at least 2 hours or overnight.
Preheat charcoal or gas grill. Just before you’re ready to
cook the chicken add the oil to the chicken mixture and stir. Lightly oil the
grate with folded paper towels drizzled with oil. Heat up grate for a few minutes until it has reached medium
high heat (when you can hold your hand 5 inches above the grate for about 3
seconds) and place the chicken on the grill. Cook until browned on both sides,
8 to 10 minutes total. Serve with lemon or lime wedges.
