Sunday, August 14, 2011

Kheema and Naan

Tonight I decided to try something different for dinner. While everyone loved the Kheema not every one was thrilled with the naan. I think I did not knead it enough or didn't add enough milk as it was a little dry. Bekka made it in one big sheet to cook it. She was going to cut it with a pizza cutter when it was done but it just broke into chunks.

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)
How To Make Naan:
Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an hour before the naan are required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow rest for 3-4 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the Indian bread naan until puffed up and golden brown. Serve hot.

I do not have Nigella seeds so I did the red neck thing and used Crushed Red Pepper in the dough.

I got the recipe idea for my Kheema from  I changed it up as I did not have actual curry powder. I am planning on picking some up or atleast the stuff to make my own. But what I made had a nice flavor to it.

1 lb hamburger meat
1 onion diced
1 Cup water
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1/2 tsp garlic powder
1 tsp red pepper
1/4 tsp ginger
1/4 tsp pepper
1 large potato cubed
2 cans diced tomato - drained  liquid reserved
1 can green peas drained and rinsed

I browned the hamburger meat and onions. I drained them really well. I added the spices and water then stirred really well. When I got this to a boil I added the tomatoes, potatoes, and green peas. I covered it and let it simmer until the potatoes were fork tender. I served mine with Naan Bread instead of over rice. (Hubby doesn't like rice that much.)

I also used some of the tomato juice from the canned tomatoes as part of my one cup of water. I learned long ago if you can replace water with something that has more flavor the go for it.


Rebecca from Chow and Chatter said...

good for you for trying to make naan, you really need a tandoor the keema rocks though

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