Wowwwwwwwwww...weekend is here..
Well...weekday or weekend doesn't matter much, as my hubby is working throughout week. Having husband at home, as an enterprenuer comes with a fair share of pros and cons. Its always work and no holiday or free time, literally. But, this week hubby dear has taken a break and we wanted to celebrate by having something special. Also, we needed a break as we are eating chapatis daily (in the name of diet). As i've already told you, i follow a bunch of food blogs, started hunting for special recipes. Suddenly i remembered Maria of flavorsofmumbai and her latest post. It was a recipe i was looking for, from few days and decided to do it as Saturday Special!!!!!!
Thankfully, i'd almost all the ingredients required for this readily at hand and started on it. After fixed on this, i thought of making naan. To be frank, i was lured by the pictures of Methi Malai Matar with Naan and gave in to the idea of making Naan too. So, i have searched for Naan recipe and get to see this post of sailusfood.
Enough of the introduction and let me tell you, how i did these two exotic dishes. Here is the list of the ingredients.
Ingredients for Butter Naan
Maida - 2 cups
Salt - as required
Sugar - 1 tsp
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Curd - 1/2 cup
Milk - 1/2 cup
Oil - 1 spoon
Coriander - finely chopped
Take a large mixing bowl, add maida, baking powder and baking soda together.
Add Salt & Sugar an mix well.
Make a well in the Maida mixture and pour Milk and Curd.
Mix well and let all the ingredients blend in to each other to form a dough.
Once the dough is formed, take a little oil in to your hands and apply it to the dough.
Keep the dough in the bowl and put a lid.
Leave the dough for 2 hrs with a lid on it and let it ferment.
(This dough preparation should be done 2 hours ahead of time)
Frying the Naan
Dust the rolling surface with some flour.
Take the dough (medium lemon sized) and roll it in to a flat bread of medium thickness.
Spread some chopped coriander and Til seeds (optional) and roll it gently, so that they stick to the bread.
Once u get the desired shape and thickness / thinness transfer the bread on to hot Tawa and fry it (the way we do with roti or chapathi).
Finally, drizzle some butter / ghee / oil on the roasted Naan and take it off the stove.
Note: Though i've read to fry it in a different way (refer sailusfood ), i decided to fry the Naan in regular way (like regular roti / chapathi)
Trust me, the Naan was so soft and can be cut in to pieces with just two fingers, unlike the Naans we get in hotels/restaurants (I remember having tough time while eating them. i'd to use my two hands to cut it and have a bite. And to top it, they are saggy and chewy and very thick).
I'm happy, mine was so soft and easy both on hands and teeth (wasn't chewy or saggy at all) even when it is not so hot.
Coming to the MMM part, this item is tad easy to prepare. Not much mixing, frying etc., the method of MMM precisely would be:
Prepare the masala and boil it for a while
Add Methi leaves, Matar and Potato
Add spices and let it cook for few mins
MMM is ready
Only thing is, you should have a plan and have everything in place before you start doing it.
Ingredients for Methi Malai Matar
Khova / Mawa (unsweetened) 30 gms
Onions (big) 2
Chillis - 7
Ginger size of 1 inch
Cumin Seeds 3 tsp
Cashewnuts 20 (soaked in hot water for few mins)
Poppy seeds 3 tsp (soaked in hot water for few mins)
Cinnamon size of 2 inch
Grind all the ingredients in a mixer in to a smooth paste adding very little water. Keep it aside.
Now prepare the curry with the following ingredients:
Ghee/Butter/Oil 2 tbsp
Cumin seeds 1 tbsp
Methi leaves - 1 bunch (separated from stems)
Green peas - 200 gms
Boiled potatoes (Medium size) - 3 (Cut in to bite size cubes)
Milk 50 ml
Salt as per taste
Sugar 1 tsp
Chilli powder 1 tsp (optional)
Dhania powder 1 tsp
Garam Masala powder 2 tsp
Heat Ghee/oil/butter in a large frying pan.
Add cumin seeds and let them crackle.
Fry the Masala paste in the oil for 2 to 3 mins
Add Methi leaves and let them both mix well in to each other.
Keep stirring the paste, so as to avoid the paste sticking to the bottom. Let it cook for 5 to 6 mins on low flame (don't forget to stir occasionally).
Since the paste is made of cashew nuts, khova and poppy seeds, it will stick to the bottom of the pan if u don't stir it while cooking.
By now, the paste would be getting thick and on its way becoming dry , so now add Milk to the mixture.
Then add boiled potato pieces and green peas.
Mix well and cook it for a while (say 3 mins) on a low flame.
Before turning of the stove, add Salt, Sugar and spices (Chilli powder, Dhania powder and Garam masala powder).
And last but not the least, add finely chopped coriander leaves.
Transfer the content in to a serving bowl and decorate with coriander, peas and fresh cream.
I couldn't take the pictures while preparing all this, but took few snaps after they are ready. And here are the snaps.
This is by far the longest post i've written. Everybody loved both the recipes and finished it off so soon.
Thanks for stopping by...Have a great weekend....