Naan Fusion Snack Food

EASY NAAN (BREAD MACHINE)

Steps:

• Add ingredients to the bread pan according to the manufacturer's directions.
• Set Cycle: dough; Loaf size: 2 lb.
• After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
• Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
• When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
• Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
• Bake for about 4 minutes, until puffed up.
• Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
• These freeze very well.

NAAN FUSION SNACK

Steps:

• Preheat oven to 350 degrees F.
• Rub both sides of naan bread and a baking sheet with olive oil.
• Place the naan bread on the baking sheet and top with tomatoes then the parmigiano then the edamame.
• Roast, uncovered, for 8 to 10 minutes until tomatoes and cheese are bubbly then serve!

KADHAI CHICKEN

Steps:

• Heat oil in a wok.
• Add coriander seeds, cinnamon, cardamom and bay leaves.
• Once oil is hot, add the sliced onions; fry till golden brown.
• Add ginger and garlic and fry till onions are dark brown.
• Add cumin powder, coriander powder, garam masala, red chili powder and salt.
• Fry the mixture for 5 minutes.
• Add chopped tomatoes.
• Fry the mixture till the you can see oil separating at the sides.
• Add chicken and mix well.
• Fry on high heat for 2 minutes, stirring continuously.
• Reduce heat to medium and cook covered.
• If the spice mixture is dry add little water.
• Keep checking occasionally to see that the spice mixture or the chicken does not burn.
• Once chicken is done add the quartered green bell peppers and fry for a minute.
• Add onion, quartered; fry for a minute.
• Add the quartered tomato and fry for a minute.
• The last three ingredients need to be cooked, but should not get mashed.
• Remove from heat and serve with your favorite bread.

HOMEMADE EAST INDIAN NAAN BREAD (MADE EASY)

Steps:

• STIR one (1/4 ounce) package active dry yeast into warm water; LET sit for 10 minutes.
• MEASURE 2 cups all-purpose flour into a medium bowl; ADD 1 teaspoon salt, 1 teaspoon sugar and 1/8 teaspoon baking soda; MIX well; ADD 2 tablespoons oil and 2 1/2 tablespoons plain yogurt; MIX until crumbly.
• POUR the water and yeast mixture over flour; and make into soft dough; KNEAD the dough until smooth.
• COVER dough with a kitchen towel; KEEP in a warm place until dough doubles in volume, between 3 - 4 hours.
• SET oven rack in center position; PLACE a pizza stone in center of rack (NOTE: IF YOU DO NOT HAVE A PIZZA STONE, A CAST-IRON DUTCH OVEN OR GRIDDLE MAY BE USED); PREHEAT the oven to BAKE at 500°F , for at least twenty minutes until pizza stone is properly tempered; SET the BROILER to HIGH.
• LUBRICATE hands lightly with canola oil; KNEAD dough 2-3 minutes; DIVIDE dough into 6 equal portions.
• FLOUR a rolling board; ROLL each piece of dough on floured board with a rolling pin, into rounded shapes about 1/4-inch thick and no wider than 8 inches (they don't have to look perfect); RE-DUST board with flour as needed; REPEAT with remaining dough portions.
• WET hands lightly; TAKE Naan discs and flip them between your palms before placing them CAREFULLY onto hot pizza stone in oven without touching the stone (do not set more than two Naan at a time over stone); CLOSE oven door.
• BROIL-BAKE Naan on pizza stone in closed oven for 2-3 minutes (keep a close watch on timing); REMOVE baked Naan from stone with a spatula and/or tongs, wearing oven mitts; BASTE with suggested additions if desired (RE-TEMPER pizza stone for 3 minutes before continuing with your next batch).
• BASTE baked Naan with suggested BASTE; KEEP warm in lined bread basket until serving; SERVE with dipping sauce if desired and ENJOY!

BADA - SAVORY INDIAN SNACK

Steps:

• Soak 1/2 cup urad dal and 1/2 cup moong dal in a large bowl of water for 2-3 hours. Drain excess water, and grind to a smooth paste in a food processor.
• Add hing/asafetida, salt, green chilies, coriander leaves, ginger and baking soda. This should be a nice thick batter.
• In hot ghee or oil, shape batter into doughnut-like shapes with a hole in the center and fry the bada in batches on both sides until golden brown. Drain on paper towels.
• Serve with a fresh chutney such as coriander.