Pesaha / Passover's coming,here is the recipe for Indari Appam with step by step pictures and video

Pesaha / Passover's coming,here is the recipe for Indari Appam with step by step pictures and video
Indari (Indri) Appam / Pesaha (Passover) Appam

Monday, 20 February 2012

Coriander and Garlic Naan Recipe



One more Indian Bread recipe to my collection....Tried this recipe from “The Big Book of Baking”..../ Actual recipe requires the naan to be baked.... But I cooked it on the stove top on a grilling tawa / skillet instead.... Also I added ground coriander leaves, thus my naan have a slight greenish colour; the original recipe calls for 1 tbsp coriander powder.... My picky eater son really loves this Naan with Butter Chicken or Kashmiri Chicken......




Coriander and Garlic Naan 
Preparation Time - 30 Min
Cooking time – 5 Min
Ready in 2 ½ to 3 Hours
Serves – 3-4

Ingredients:
280 gm / 10 oz Strong white flour plus extra for dusting (can use All purpose flour/ Maida)
1 tsp Salt
2 tbsp ground coriander leaves or 1 tbsp coriander powder
1 garlic clove, very finely chopped
1 tsp easy-blend dried yeast
2 tsp Honey
100ml / 31/2 fl oz lukewarm water
4 tbsp Yogurt
1 tbsp Vegetable oil, plus extra for brushing (I used Ghee)
1 tsp black onion seeds (I didn’t use it)
1 tbsp chopped fresh coriander

Method:
  • Sift the flour and salt together into a bowl and stir in the garlic, ground coriander and yeast. Make a well in the center and pour in the honey, water, yogurt and oil. Stir well with a wooden spoon until the dough begins to come together, and then knead with your hands until it leaves the sides of the bowl. Turn out on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
  • Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for about 1-2 hours, until the dough has doubled in volume.
  • Turn out the dough onto a lightly floured surface and knock back with your fist. Divide the dough into 6-8 equal sized balls. Cover the balls with a cling film for 5-10 minutes.
  • Roll out each balls into a teardrop shape.
  • Heat grilling tawa / skillet and cook both sides of Naan on a medium heat. Sprinkle with coriander leaves and onion seeds; brush with butter / ghee / oil and serve with your favorite side dish.
Baking and grilling instruction: Place the naan on the preheated (240C / 475F) baking trays and sprinkle with coriander leaves and onion seeds and bake for 5 minutes, until puff up. Transfer the naan to the preheated grill pan, brush with oil/ ghee and grill for 2-3 minutes. Serve warm.



In Picture :Coriander and Garlic Naan and Butter Chicken

Sending this to Susan for YeastSpotting

Naan

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11 comments:

  1. wow supercombo..i love thegarlic flavour always

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  2. Very inviting flavors !! perfectly made !! loved them !!

    Ongoing event CC-Dish For Loved Ones

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  3. Love the colour of your naan, Chechy! I've tried so so many recipes but nothing is perfect for me :-/

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  4. Looks delish, love the addition of coriander!

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  5. I've been planning to try this recipe since I got the book.Sounds pretty easy,no?Glad you liked it,I have one more recipe to try from your blog:)

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  6. Great idea garlic n coriander makes the naan more awesome...

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  7. That's super tempting and a refreshing food for sure Swapna..Lovely clicks!

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  8. Truly appetising! Very pretty clicks. Lovely recipe.

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  9. Wow!!! perfect and flavorful naan

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