Biryani Burger With Mango Salsa And Yogurt Sauce In Grilled Naan Pockets Food

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon 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 add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going 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 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! 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 teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• 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 at the 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 and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

CURRIED CRAB-MANGO POCKET PIES AND HOT SAUCE

Steps:

• For the hot sauce: Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. Strain and serve.
• For the filling: Heat the oil over medium heat in a large saute pan. Once the oil is shimmery, add the red onion and bell pepper. Cook, stirring until the onion is soft and translucent, about 2 minutes. Season with the salt, pepper and curry powder and cook, about 1 minute more. Add the mango and cook to just soften slightly, about 2 minutes. Add the brown sugar and cook, 2 minutes more.
• Deglaze the pan with the lime juice and cider vinegar. Cook until the liquid is almost completely gone, 3 to 5 minutes more. Remove the pan from the heat, transfer the mango mixture to a bowl over an ice bath and cool to room temperature, stirring occasionally.
• Once the mango mixture has cooled, fold in the jumbo lump crab meat and cilantro.
• For the pastry: Combine the flour, baking powder and salt in the bowl of a food processor. Pulse for a few seconds, then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix with a spatula until the dough begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding it over 10 to 20 times.
• Beat the egg with 1 tablespoon of water and set the egg wash aside. Line a baking sheet with parchment.
• Divide the dough into 6 equal pieces. Take one piece to roll, keeping the other dough balls covered with plastic wrap while you work. Lightly dust the countertop and dough with flour and roll the dough very thin into a 6 1/2-inch round. Spoon about 1/4 cup of the filling in the center of the pastry. Brush the edges of the pastry with the egg wash and fold the dough in half over the filling. Use the tines of a fork to press and seal the edges. Then dock the top of the pocket 4 to 5 times. Transfer to the prepared baking sheet and repeat with the remaining dough and filling.
• Fill a large Dutch oven with 3 inches of oil. Heat the oil to 375 degrees F and line a baking sheet with paper towels and an inverted cooling rack on top.
• Fry the pocket pies 2 or 3 at a time, keeping an eye on the oil temperature, until golden brown, 2 to 3 minutes per side. Remove the pocket pies with a spider or slotted spoon and drain on your paper towel-lined baking sheet. Sprinkle the pies with salt, and serve immediately with the hot sauce on the side.

NAAN

Steps:

• Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
• Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
• Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don't have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.