Naan and Spicy Fruit Chutney
Some friends of mine invited me over to their house for Indian Food this weekend. I asked “What can I bring?” thinking they’d say a bottle of wine or some beer. Their response was naan or chutney and I immediately got excited and told them I’d bring both. It just seemed that the two had to go together!
Before I delve into these two recipes let me just say I had the best Indian meal ever with Nicole and Sam. They made Chicken Korma and Eggplant Dal. They were out of this world good! As I devoured this food they told me how they made both of these dishes in under an hour with their pressure cooker. I don’t know about you, but I have always been a bit scared of pressure cookers but am now searching for one on the internet. I have a million recipes I want to try.
makes 10 to 12 pieces
1.5 t. active dry yeast
1 c. warm water
1/4 c. sugar
3 T. milk
1 egg beaten
2 t. salt
3 to 3 1/2 c. all-purpose flour
4 T. salted butter, melted with fresh or dehydrated garlic added
1. Combine the yeast, warm water and sugar in a bowl and let sit for about 5 minutes.
2. Add the milk and egg and about half of the flour and knead by hand or with a stand mixer and dough hook. Check out this action shot!
3. Knead in the salt and more flour until the dough pulls away from the bowl and forms a nice smooth ball. Place the ball in an oiled bowl and cover and let rise for about an hour.
4. Once doubled, form the dough into 10 to 12 small balls and let rest for about 10 minutes while preparing the grill.
5. Preheat the grill to medium low heat.
6. Roll out each ball into a flask disk. Place the disks between parchment and have a silicon brush and the melted butter all grill side.
7. Butter one side of the disk and lay buttered side down on the grill with as many disks of dough you can fit on the grill. After a minute or two when the dough starts to bubble a bit butter the top side and with tongs, flip the dough over to cook on the other side.
8. Watch the dough closely because it will burn (See it – the dog didn’t mind eating it though). Remove when cooked on both sides and serve hot.
9. Naan can be stored in foil and reheated in the oven later for that fresh off the grill taste.
Spicy Fruit Chutney
I used peaches and apricots I had frozen whole (Yes, I was in a hurry one day and didn’t want them to rot so just threw them in the freezer) and let thaw right before making this chutney. The peach skins slipped off easily and the pits popped out easily.
2 peaches, pitted, skinned and chopped
4 apricots, pitted and chopped
1 gala apple
1 c. pear or apple juice
1/4 c. onion chopped
1 t. sesame oil
2 t. Bangkok Blend (from Penzey’s)
1. Add the oil to a medium saucepan on medium heat and add the onions. Cook until starting to brown.
2. Add the apples, peaches and apricots to the onions, stir, cover and cook on low heat for about 10 minutes.
3. Add the pear or apple juice and spice, stir, cover and cook on low for an additional 20 to 25 minutes.
4. Chutney is done cooking when it is thick.
5. Let cool and lightly process in a food processor to reduce the size of chunks of fruit. Refrigerate and serve hot or cold with naan.September 16, 2012
This entry was posted in appetizers, grilled, healthy and tagged apples, apricots, chutney, indian food, naan, onions, peaches, penzey's.