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Stuffed Naan

4/18/2021

INGREDIENTS
2 1/4 cup all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup Greek yogurt
1/2 to 3/4 cup water (approximate)
1 to 2 teaspoon oil
¼ cup ghee (butter or oil) for coating while cooking

DIRECTIONS

Mix flour, baking powder, baking soda, salt, yogurt together. Slowly add water to dough and gently mix to knead into a soft dough.
Add 1 to 2 teaspoon oil, knead for 30 seconds.
Cover with a kitchen towel and let sit for 30 -60 minutes, allowing dough to ferment.
Prepare Potato Stuffing - See below
Re-knead dough and divide into eight (8) equal balls.
On a floured surface, roll each ball into 4-in diameter. Place about 2 tablespoon of stuffing mix on the rolled Naan, wrap up and close the all open ends with your hand. Dust lightly with flour and expand out the dough using your fingers. Gently roll out with a rolling pin into a oblong shape about 6 inches in diameter.
On a medium low heat lightly brush your skillet with oil and cook each side until it turns golden brown. The Naan will swell and have small light brown spots.
To keep warm, cover each piece as you cook.

Preparing Potato Cauliflower Stuffing
INGREDIENTS
1 medium potato - boiled until tender
1 inch ginger, finely chopped
1 garlic, finely chopped
2 tablespoon chopped onion
salt to taste
1/8 teaspoon chili powder
1 teaspoon cumin seed
1/4 cup grated cauliflower
1 teaspoon oil
1 tablespoon chopped cilantro leaves

DIRECTIONS

Heat oil in a frying pan on medium heat, add cumin seed. Cook until brown.
Add onion, garlic and ginger to frying pan then sauté for a minute. Add chili powder, cauliflower, cilantro leaves and salt. Mix well and remove from heat.
Allow to cool before adding to the dough.

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Indian Yellow Pea Dal

4/18/2021

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INGREDIENTS
2 cup yellow split peas or lentil, washed and drained
6 cups water
1 tablespoon curry powder
Salt to taste (about 2 teaspoon)
1 garlic clove, crushed

Seasoning
1 tablespoon canola oil or Avocado
½ -1 teaspoon cumin seeds
½ small onion, sliced
2-3 garlic clove, chopped
1 small tomato, chopped (optional)
1 stark Scallion, chopped
1/8 teaspoon chili powder (optional)

DIRECTIONS

In a pot, add peas, water, garlic, curry powder and salt and bring to a boil and cook for about 5 minute.
Reduce heat to low and cook until peas are almost mashed out (about 1 hour and 15 minutes). If too thick, you can add more water if needed. Once peas is mash out/tender, turn stove off and let sit.
Heat oil in a frying pan on high heat. Add cumin seeds and allow them to cook and turn dark brown.
Add onion, garlic, scallion and tomato and brown for 3-4 min. Remove from heat.
Carefully add your cooked seasoning to peas mixture, stir and cover immediately allowing the aroma to infuse with the peas for a few minutes.
Serve with rice and/ Naan or roti.

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April 18th, 2021

4/18/2021

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Cooking with Dianne Morin

Stuffed Naan

Indian Yellow Pea Dal

April 18th, 2021

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