Dal
Dal
3 cups of dried Lentils
1 clove of garlic (crushed)
1 bit of ginger (crushed or grated)
3 small Chilli (or more)
8 cups of water or stock
1 tsp salt
End Bits
1 onion
1 can of tomatoes (optional)
roast vegetables (optional)
Spices
coriander
ginger
cumin
turmeric
coriander to serve
Place the dal ingredients in slow cooker. Place on high for one hour, then reduce down to low and cook for at least 5 hours
An hour before serving add the can of tomatoes
Fry the onion with the spices
Add onions to the dal with the roast vegetables, let the flavours mix a bit for twenty minutes
Add coriander and serve.
Naan
1 tsp dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons yogurt
1 egg, beaten
2 teaspoons salt
4 1/2 cups white flour (or sub in some wholemeal)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted (very optional)
In a bowl, dissolve yeast in warm (slightly warmer than body temperature) water. Let stand about 10 minutes, until frothy (some times the bowl needs to be put in a sink of warmer water to get the yeast bubbling). Stir in sugar, yogurt, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume (it takes for ever)
Punch down dough, and knead in garlic. Cut the dough into eight or ten piece. At this stage you are meant to let it rise again but I never have the time
Use the large caste iron fry pan on the large element element set to three and allowing time for the pan to heat up.
Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes, I don't usually do this.
Remove from grill, and continue the process until all the naan has been prepared. Which takes forever and is very tedious. The element has to be turned down to around 2.5 as the pan heats up, but don't be surprised if they start burning instead of cooking.
3 cups of dried Lentils
1 clove of garlic (crushed)
1 bit of ginger (crushed or grated)
3 small Chilli (or more)
8 cups of water or stock
1 tsp salt
End Bits
1 onion
1 can of tomatoes (optional)
roast vegetables (optional)
Spices
coriander
ginger
cumin
turmeric
coriander to serve
Place the dal ingredients in slow cooker. Place on high for one hour, then reduce down to low and cook for at least 5 hours
An hour before serving add the can of tomatoes
Fry the onion with the spices
Add onions to the dal with the roast vegetables, let the flavours mix a bit for twenty minutes
Add coriander and serve.
Naan
1 tsp dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons yogurt
1 egg, beaten
2 teaspoons salt
4 1/2 cups white flour (or sub in some wholemeal)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted (very optional)
In a bowl, dissolve yeast in warm (slightly warmer than body temperature) water. Let stand about 10 minutes, until frothy (some times the bowl needs to be put in a sink of warmer water to get the yeast bubbling). Stir in sugar, yogurt, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume (it takes for ever)
Punch down dough, and knead in garlic. Cut the dough into eight or ten piece. At this stage you are meant to let it rise again but I never have the time
Use the large caste iron fry pan on the large element element set to three and allowing time for the pan to heat up.
Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes, I don't usually do this.
Remove from grill, and continue the process until all the naan has been prepared. Which takes forever and is very tedious. The element has to be turned down to around 2.5 as the pan heats up, but don't be surprised if they start burning instead of cooking.
0 comments:
Post a Comment