Look what I made mum! (Actually it should read YUM because my mother does not read my blog). It was my first dabble in Indian food and I am pleased to announce it was a great success. I did have some help, courtesy of this clip. If you decide to view it, you'll see the comment I left on the site about what worked and what didn't work.If you want to make naan bread, I think it's got to be in warm weather conditions. My secret is sticking the dough under a wet tea towel out in the sun to double in size. When you eventually come to stick the oval dough shaped things
you rolled out in the oven, watch it raise. It's the most incredible thing to watch. I know, I should have made a film of it but my hands were covered in flour. Maybe next time when I am more organised. Make sure you have some nice curry to go with it. There's nothing like mopping up a plate with a piece of naan. I haven't progressed to curry making yet but we're getting take away curry on Friday night and I'm baking another batch of naan. If I'm ever invited to your place for curry, you know what I'll be bringing.
7 comments:
Wait, you can make naan but not curry? Curry is way easier; I have yet to make naan without buggering it up totally.
Afraid so. I have never tried to make curry because I have a phobia about putting in too much hot spices and not being able to eat the thing without burning my tongue off and breaking out into a chili oil sweat. What kind of curry can you make? My mother only ever made curry using a lot of Keen's curry powder. It's quite like Japanese curry, which as you well may know tastes like gravy.
My naan making ability is skill is only a recent phenonmenon. I'm sure with practice you too can become a naan baker. Next time we're in the same city let's cook up an Indian feast! I'm putting an order down for vindaloo and korma.
I am a big fan of the potato and pea curry. It's really very simple: you just dump it into a pot and sort of simmer it. Done.
Deal on the curry feast. Although I have specifically been working on my Japanese cooking skills lately. I recently rolled my first perfect sushi roll. I should have taken a picture.
Yummmmm... this just increases my mad on for Indian. May have to head down to little India this weekend for some nice food.
usotski: How about writing your recipe on my blog so can follow it step by step. I'll give you some space. Make a mini movie if you have to. I want details shmetails. I left my Japanese cooking skills in Japan. There is an entire documentary of me making miso soup, narrated by my then flatmate Alice. It's not for general viewing. Funniest home videos material.
We want sushi picture. You can always weave some kind of law-related story to your sushi if you decide to upload one on your blog.
133: mmmm... Little India. I saw that recently on a travel show. I'm taking you to the Chungking Mansions for curry when you drop in. For us it's more like 3 floors of Indian.
This is seriously an easy curry to make:http://www.biteofasia.com/Indian/Vegetarian/potato-pea_curry.shtml
Notes:
1. Ghee is not really necessary.
2. This works out as a very mild curry indeed.
3. You can probably cut down on the coriander, also.
4. I don't fry the bay leaves, I prefer to just put them in with the water.
5. I also fry some onions in there.
Et voila.
Missing bits from above:
Vegetarian/potato-pea_curry.shtml
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