Bombay Naan Oamc Food

BOMBAY NAAN (OAMC)

Bombay Naan (Oamc) image

Flat bread made without yeast in a frying pan. This can be prepared ahead and frozen and kept for 2 months. Reheat in warm oven. June/07-I just made this for my family, it was heavier and more dense than what we are used to from Naan in restaurants. I liked it, DH thought it was OK and so did my older son BUT my youngest, picky-picky, really didn't like it.

Provided by Oolala

Categories Breads

Time 25m

Yield 8 rounds, 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups plain yogurt
vegetable oil, for frying

Steps:

Sift the flour, salt, baking soda and baking powder into a large bowl.
Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch.
Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary.
Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan).
Cook until lightly browned on both sides, turning often; 8-10 minutes.

Nutrition Facts : Calories 397.6, Fat 3.9, SaturatedFat 2.1, Cholesterol 11.9, Sodium 906.9, Carbohydrate 76, Fiber 2.5, Sugar 4.5, Protein 12.9

BOMBAY POTATOES OAMC VEGETARIAN

Bombay Potatoes OAMC Vegetarian image

Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. There are several Bombay Potato recipes, but this one is freezable. Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. Add some tofu and you have a protein-rich main course. Might want to up the quantities of spices a tad if you do.

Provided by diajoh

Categories Potato

Time 20m

Yield 4 trays, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs potatoes, cut in 1 inch cubes
3 tablespoons oil
1 1/2 teaspoons ground cumin
1 teaspoon mustard, seed
5 bay leaves
3 crushed garlic cloves
1 teaspoon dry crushed red pepper
1 teaspoon salt
1 teaspoon turmeric

Steps:

Boil potatoes about 10 minutes until just softening. Drain.
Heat oil in large frying pan and add cumin, mustard seed, bay leaves and chillies (SIC).
Cover and fry 2 minutes, shaking pan.
Add garlic, potato and turmeric. Cover and steam until potato is soft. Stir gently once.
Cool, divide among four trays, seal and labe. Use within 3 months.
Reheat from frozen, covered 400F 200C gas 6 for 40 minutes.

Nutrition Facts : Calories 181.1, Fat 5.4, SaturatedFat 0.7, Sodium 308.9, Carbohydrate 30.6, Fiber 3.9, Sugar 1.4, Protein 3.6

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