First off, Indian food is not very photogenic. Especially things with names like “Saag”. Secondly, it’s uber difficult to properly document an entire meal. Needless to say, this has been a learning experience. So, without further ado, I give you, INDIAN FOOD!
Everything turned out fabulously! Still learning about how to take good food photos so bear with me. I knew that if I tried to make everything in one day we’d probably be eating circa midnight. Therefore, this meal was prepared over several days.
The first thing I worked on was the Naan. Mmmm glorious Naan. I didn’t want to get too fancy with my first go at it so this is regular plain Naan. Yum.
Naan is super easy for a yeast-a-rific bread. First I mixed 0.25 oz (or one package) of yeast in 1 cup of warm (~110ºF) water and let it sit for 10 minutes. Then, I just poured on in the 1/4 c sugar, 3 tbs milk, beaten egg, 2 tsps salt, and 4.5 cups bread flour. I mixed it all up and then kneaded it into submission for 8 minutes on a floured surface. Then it got to sit and poof up for half an hour.
Once the hard part was over, I punched it! The next step was to pinch off golf ball sized balls of dough (16 to be exact, as that is the serving size). Then I rolled each ball into a flattened circle-ish piece of dough. Super flat.
Top Left in the below picture is my rolling tool since I can’t find my rolling pin anywhere, ahh! Shout out to Full Sail Brewery outside Portland, OR! Yum! Back to the Naan. After rolling out the doughlets I had to figure out how to turn my oven into a clay-oven. Clay ovens are apparently super hot. To replicate this I turned my broiler on high. Fortunately it’s cold outside so that worked out quite well for the apartment! This part was kind of fun. Coat flattened-doughlet in delicious melted butter, toss it on the pre-heated cookie sheet, let cook for 2-3 minutes, remove, repeat! What’s nice is you can roll out another doughlet while one cooks, yay multi-tasking! Finally, after repeating this 16 times, DONE! And, delicious!
While the dough was rising I made me some green-licious Coriander Chutney. Coriander, for those who don’t know (because I didn’t, at first) is the same thing as Cilantro! The most time consuming part was de-leafing two entire bunches of cilantro. I guess I could convince myself that the activity was therapeutic. After I plucked my last leaf I threw all the leaves into my food processor, added two roughly chopped chili peppers, a tiny piece of ginger, 2 roughly chopped garlic cloves, a pinch of sugar, a pinch of salt, 1 tsp of lemon juice (you can use lime too), and water to create whatever consistency you’re looking for. Then, blend blend blend! Super, duper, yum.