Wednesday, August 24, 2016

Garlic Naan (Stove-top method)

Yields: 8


All-Purpose Flour / Maida - 3 cups + dusting
Whole Wheat Flour  - 1 cup  (you can use all-purpose flour instead)
Garlic Cloves - 8, minced
Instant Active Yeast - 3 teaspoons
Sugar - 1 tablespoon
Salt - 2 teaspoons
Warm Milk - 1 cup
Water - 1/2 cup + 2 teaspoons
Ghee/Clarified Butter - 2 tablespoons
Cooking Oil - 2 teaspoons

For Layering on Naan:

Garlic Cloves - 8, finely chopped
Coriander Leaves, finely chopped
Sesame Seeds - 2 teaspoons

Butter for topping


  1. Take all-purpose flour, whole wheat flour, minced garlic cloves, yeast, sugar and salt in a mixing bowl. Mix thoroughly.
  2. Pour warm milk, 1/2 cup water and clarified butter. Knead it into smooth dough. 
  3. If the dough is too dry, add 2 teaspoons (or a little more depending on the flour quality) of water and continue kneading. The dough must be slightly sticky.
  4. Dust a clean kitchen platform with 1-2 teaspoons of flour and knead the dough thoroughly for 5-10 minutes.
  5. Grease a bowl with 1 teaspoon oil and place the well-kneaded dough smeared with a little oil on top in the greased bowl.
  6. Cover it with a wet muslin cloth and let it rise for about 3 hours until the dough doubles in volume. If the weather is too cold, it might take a little longer to double in volume.
  7. Now knead the dough again for 1 minute.
  8. Make large lemon sized dough-balls. Allow them to rest covered with the muslin cloth.
  9. Heat a griddle.
  10. Start working on a dough ball - Slightly dust a dough ball and roll it into a thick disc. Now flip the disc between your hand palms, slightly stretching it to form an oval shaped disc.
  11. Sprinkle a little finely chopped garlic, coriander leaves and a few sesame seeds on top of the rolled out disc and gently press them into the disc so that they hold onto the disc.
  12. Now carefully lift the rolled out disc and using your hand palm, pat some water on the bottom side of the rolled out disc.
  13. Place the rolled out disc, with the wet side down, on the hot griddle and cover the griddle with lid immediately. Set the flame to medium. In about 30 seconds, remove the lid and you will see large bubbles on the disc.
  14. Turn on another gas burner, set the flame to high, using a kitchen tong place the other side (the side not roasted on the griddle) on open flame until brown patches are formed. Take care not to place it on the flame for long as the naan will burn.
  15. Turn off the open flame. 
  16. Top the hot naan with a dollop of butter. Serve hot with the curry/dish of your choice.

Friday, August 12, 2016

Dahi Bhalla

Serves: 6


Tamarind and Dates Chutney - 1/2 cup (click here for recipe)
Green Chutney - 1/2 cup (click here for recipe)

For Dahi:

Thick Whole Milk Yogurt/Curd - 5 cups
Sugar - 2 teaspoons
Black Salt  - 1 1/2 teaspoons
Roasted and Powdered Cumin - 1 teaspoon
Chaat Masala - 1 teaspoon
Peppercorn powder - 1/2 teaspoon
Green Chili - 2 minced
Coriander Leaves/Cilantro, finely chopped - 1 tablespoon

For Bhalla:

Split Black Gram (Urad Dal) - 1 1/2 cups
Split Green Gram (Moong Dal) - 1/2 cup
Ginger -  1" long piece
Green Chilies - 6
Freshly Crushed Peppercorns - 1 teaspoon
Salt to taste
Oil for deep frying

For Garnishing:

Chaat Masala - 1 to 2 teaspoons
Red Chili Powder - 1 to 2 teaspoons
Roasted and Powdered Cumin - 1 to 2 teaspoons
Fine Sev - 1/2 cup
Coriander Leaves/Cilantro chopped

For Aid:

A large pot half-filled with hot water
2 wide bowls
2 spatulas
Serving bowls/plates


Preparing Dahi:

  1. Whisk yogurt until it is smooth and creamy. Do not over mix.
  2. Add all the other ingredients listed above for 'Dahi'. mix gently until well combined. 
  3. Cover and refrigerate until you serve.
  4. You can prepare this atleast 4-5 hours before serving. Keep refrigerated.

Preparing Bhalla:

  1. Wash black gram and green gram thoroughly in water and soak in water for 3 hours.
  2. Drain out all the water.
  3. Blend the grams, ginger, green chilies, crushed peppercorns and salt into slightly coarse batter using very little water, a teaspoon at a time. Blend it in small batches to make blending easy while using very little water. The consistency of the batter must be thick, you must be able to scoop the batter with a spoon or your fingers without falling flat.
  4. Heat sufficient oil in a wok or a pan.
  5. Scoop out small lemon sized portion of the batter and drop it into the hot oil. You can drop 5-6 portions, depending on the quantity of the oil. Set the flame to medium and fry them until golden brown.
  6. Remove the fried bhallas from the oil and drop them into the pot of hot water. Let them soak for 2-3 minutes.
  7. Using two big spatulas, pick each bhalla from water and squeeze them between the spatulas to remove excess water and place them aside.
  8. Repeat steps 5-7 for all the remaining batter.
  9. Soak all the prepared bhalls in prepared dahi for 2 hours before serving.

Assembling to serve:
  1. Place 2-3 bhallas in a serving plate/bowl.
  2. Pour some dahi on top.
  3. Pour a little green chutney and tamarind and dates chutney.
  4. Sprinkle of chaat masala, red chili powder and roasted cumin powder.
  5. Sprinkle some fine sev and coriander leaves.
  6. Serve immediately.