Naan Bread

Original recipe from Henrys HowTos

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

Ingredients:

• 2 tsp dry yeast
• 1 tsp white sugar
• 1 tsp salt
• 1 tbsp greek yogurt
• 1 cup warm water
• 3 cups plain flour, extra for dusting
• 4 tbsp oil or ghee
• 1 tbsp butter
• 1 tbsp chopped parsley

Directions:

1. In a bowl, disolve the yeast in warm water. Add in the sugar, salt, and yogurt.
2. Mix in 2 cups flour. Continue to add flour 1/2 cup at a time until desired consistency.
3. Knead the dough for 5-10 minutes. Adding flour as necessary.
4. Rest the dough in the bowl covered with cling wrap for 45-60 min.
5. Heat cast iron skillet
6. Divide dough in half. Form dough into a ball and then flatten out to size of skillet.
7. 2 tbsp. olive oil in pan. Cook on low to med heat for around 2 1/2 min. Drizzle with oil and flip over. Cook for another 2 1/2 min
8. Brush with butter/parsley

Chicken Tikka Masala

One of my favorite Indian dishes.

Original recipe from Cafe Delites

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

Ingredients:

Chicken Marinade:
2lbs chicken breasts/tenders cut into large bite-sized pieces
1cup plain yogurt
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp salt

Sauce:
2 tbsp. vegetable oil
2 tbsp. butter
1 large onion, finely diced
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric power
1 tsp ground coriander
14 oz tomato puree
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp ground red chili powder (adjust to taste preference)
1 tsp salt
1 1/4 cup heavy cream
1 tsp brown sugar
1/4 cup water if needed
4 tbsp. fresh cilantro (coriander leaf) to garnish

Directions:

1. In a bowl, combine yogurt, garlic, ginger, and spices. Add chicken and let marinate for 10 minutes to an hour (or overnight if time allows)
   
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
   
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up the browned bits stuck on the bottom of the pan.
   
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
   
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
   
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
   
7. Garnish with cilantro (coriander leaf) and serve with fresh, hot basmati rice.

Scones

I grew up eating 'scones' made by my father. As today is Fathers' Day, it is only appropriate that I share a recipe that I learned from him. My dad is a wonderful baker/cook and I am grateful for his example which has inspired me towards my love of cooking.

This is not the traditional scone from Europe. According to wikipedia:
"In Utah, the bread products locally called 'scones' are similar to Indian Frybread and are made from a sweet yeast dough, with buttermilk and baking powder and/or soda added, and they are fried rather than baked. They are customarily served with butter and honey."

This recipe is probably closer to sopapillas or Indian Frybread and I use them in a similar fashion. Usually I fry up some dough to make some 'Navajo' Tacos, and then follow up with some cinnamon sugar desert ones. They are also wonderful with butter and honey.

Caution!
This recipe makes a lot! Either cut in half or else form extra into rolls and let rise. Bake in 350F oven.





3 cups warm water
1/4 cup sugar
1 tbsp active dry yeast

Mix the water, sugar, and yeast in a large bowl. Let stand for 15 minutes to let the yeast start.

1/3 cup vegetable oil
2 tsp salt
7 - 8 cups flour

Add the oil and salt to the yeast mixture. Mix in flour until desired consistency. The dough should be slightly sticky.

Let the dough rise for about 30 minutes.

Roll out dough and cut into rectangles.

Fry in hot oil and drain on paper towels.

For 'Navajo' Tacos, I poke holes with a fork in the dough rectangles before frying. This helps keep the bread flat instead of puffing up like a balloon. For desert, I sprinkle the fried bread with a cinnamon sugar mixture as soon as I pull it out of the hot oil. Delicious!

Navajo Taco

ground beef
kidney beans
taco seasoning

Toppings
cheese, shredded
refried beans
tomato, diced
olives, sliced
avocado


Brown ground beef in skillet. Drain excess fat.

Add kidney beans to meat. Mix in taco seasoning to taste. Add water and let simmer.

Serve on fried bread along with refried beans, cheese, olives, tomatoes, lettuce, avocado, salsa, etc.

Speedy Chicken Stir-Fry

I received this wonderful recipe in the Kraft food & family magazine (Fall 2007). It's really easy to make and tastes great. The roasted peanuts really add the final touch, so make sure that you don't skip those.

Yield: 4 servings
Preparation Time: 10 min
Cooking Time: 25 min

Ingredients
8 oz Angel hair pasta (capellini), uncooked
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing
2 tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp crushed red pepper
1/3 cup chopped Planters Dry Roasted Peanuts

Procedure
1. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minutes
or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red
pepper; cook 1 minute, stirring occasionally.
2. Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta
cooking time.
3. Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into serving
bowls; sprinkle with the peanuts.
***Substitute whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced
carrots or chopped red onions, instead of the broccoli.
*** Original recipe from Kraft Food & Family magazine Fall 2007 ( kraftfoods.com )