No-yeast naan and keema {quick dinner idea}

Trying to figure out what to make for dinner these days has become a major chore. I mean sometimes I know what exactly I want to have and then I get all enthusiastic to source ingredients and make it happen. But on most other days I'm just lost. I'm bored with chapati and usual curries, bored with macaroni bakes, bored with dosa/ idli and bored with soup and bread. I ask Ro what he wants for dinner and he says two words all the time, Chinese or Mediterranean. Unfortunately I'm rubbish at both these and so the only option is to eat out. Which is what Ro means by Chinese and Mediterranean, but that's not an option always isn't it?

Anyways, on one of those days I was breaking my head over what to make, I did my usual scouting of blogs to get some inspiration and landed on this beautiful blog that had pretty pictures and some interesting recipes. The yohurt naan caught my eye and the fact that it didn't need any yeast and rising time and such made it even more attractive. I have always wanted to make naan at home, and have bookmarked quite a few recipes from experts out there. But that, I kept for another time and decided to try this no yeast naan the very day I found the recipe. It was so so easy to make and came out really well. In fact, I think I like this option better than the real deal, not just because it tastes fab, more so because it was all done in under half an hour. 

The first time I made it, I paired it with some Andhra egg curry, which was good, but not great. Yesterday I paired it with some kheema and it was fab. I'm not a big fan of minced beef/lamb, so I very rarely use them at home. This preparation was a pleasant change from the usual and so I enjoyed it. I am gonna use the left over mince meat in a stuffed bun, following this recipe. Both the recipes- naan and keema- are from the same blog and I'm so glad I chanced upon it on my frantic search for inspiration. 

On a completely different note, if you haven't entered my giveaway, do so soon, you only have 2 more weeks. And as I had mentioned before, we are having a bloggers meet in London on the 23rd of feb. Its a whole day event with lots of fun master classes, food and great company. We have been lucky enough to get some fabulous sponsors and it would be really great if you can make it to the event. Check out our event blog for details on how to register, sponsor updates and competitions.

No-yeast naan (recipe adapted from here, makes 10)

Plain flour- 300 gms (3 cups)

Baking powder- 2 tsp

Baking soda- 1/2 tsp

Salt- 1 tsp

Sugar- 1 /2 tsp

Yoghurt- 60ml (approx. 2 tbsp)

Water- 140 ml

Oil- 2 tbsp

Butter- to brush on the naan

 

Mix together the flour, baking powder, baking soda, salt and sugar together in a mixing bowl.

Make a well in the centre and add the yoghurt and water.

Knead well, either using the dough hook of your mixer or using your hands, till the dough comes together.

Add the oil and continue kneading until you get a pliable dough. Don't over work it though.

Divide the dough equally into 10 and roll each into a ball.

Meanwhile, put a tawa on high heat and dust your counter with flour.

Roll out each of the dough balls into a round or oval- naan shape. My rolling skills are pathetic, which I'm sure you can see. But roll it out in whichever shape and size you prefer. 

Place the rolled out dough on to the tawa and wait till it puff up or you see bubbles appearing on top.

At this point flip it and cook for about a minute or so, and the naan is slightly charred.

Transfer to a plate and generously brush with butter.

Sprinkle some coriander leaves on top and serve warm.

Notes: Feel free to halve the recipe. have done it and it works fine.

I am sure you can improvise using garlic, cumin, herbs and spices etc etc. Incorporate it into the dough or sprinkle on top on you brush with butter.

To keep the naan warm, wrap in aluminium foil till ready to serve.

Beef keema with peas and potatoes (recipe adapted from here)

 

Beef mince- 500 gms

Cardamom- 3

Cinnamon stick- 1, 2 inch piece

Bay leaves- 2

Onions- 2 small, finely sliced

Ginger-garlic paste- 2 tsp

Meat masala- 3 tbsp

Chilli powder- 1 tsp

Yoghurt- 1/4 cup

Potatoes- 2 small, peeled and diced into small cubes

Water- 1 cup

Salt- to taste

Green peas- 1 cup (I used frozen green peas)

Kasoori methi- 1 heaped tsp

Garam masala- 1 tsp

Coriander leaves- to garnish

 

Heat oil in a pressure cooker and once hot, throw in cardamom, Cinnamon and bay leaves and wait for it to sizzle.

Throw in the onions and sauté till they turn a golden brown in colour.

Add the ginger garlic paste and cook for 2 to 3 minutes till the raw smell disappears.

Turn the heat to high and add the minced beef.

Break the meat using the spoon and cook, stirring well, until all the meat is browned.

Reduce heat to medium and add the meat masala and chilli powder, making sure you mix it well into the beef.

Add the yoghurt and wait for it to get absorbed after which you add the potatoes

Pour the water followed by salt, give one good mix and bring to a gentle boil.

At this point close the cooker and once you see the steam, put the weight and cook on medium heat for about 15 minutes.

Once the time is up, take the cooker off heat and wait for the pressure to die on its own.

Open lid and put the cooker back on heat.

Add more water if its too dry or if there is loads of water, evaporate it on high heat.

Mix in the green peas followed by kasoori methi, and also check for salt. Add if required.

Sprinkle the garam masala, give one fine mix and transfer to a serving bowl.

Just before serving, garnish with coriander leaves.

 

Notes: Freeze the remaining in an air tight container and use to stuff buns, Sloppy Joe's, and keema dosa.

Feel free to use the same recipe with lamb.

You can also double the recipe.

If not using the pressure cooker, then cooking the mince would increase to about 20-25 minutes. Have tried it both ways. Works fine.

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The Saucy Fish Co. review and an Avocado salad to go with it

I have for you today two items that I was never fond of. After a looong gap, I gave them one more opportunity to please me, and what do you know, seems like I quite enjoy them. Shocked at this, and pleasantly surprised at how much my tastes have changed, I am embracing this new found love for Avocado's and Salmon...yes, two completely different food genres...with all my heart.

Fish has never been my favourite, and I can very strongly say, it never will be too. But of late, I have started experimenting with it at home (much to Ro's delight) and I can proudly say I eat a few varieties of it, if made the way I like with absolutely no taste of fish coming through (much to Ro's despair). So when I was asked to review a Saucy Fish Co product, I was a bit apprehensive as to how it would be, considering that they all came with their respective sauces and I didn't need to do any jazzing up of my own.

 

I checked out their website and was amazed at the huge variety of options available- 22 to be precise, yes 22 different types of fish products ranging from fresh fish and sauce pairings to foil bake bag fish dishes to fish cakes and standalone sauces. The fish cakes looked soooo delish on their website, I had to pick it up, and so were the sauces, perfect for some home made fish pie. So off I went to the local store only to be disappointed. The shelves were empty. This happened to me twice, which obviously means there is high demand for the product in the market (or the store does a rubbish job of stocking enough of it). I somehow HAD to get my hands on it desperately, now that my patience was running.

Third time, I was lucky, but not lucky enough to get the products I wanted and so had to make do with what was available. I picked up a pack of the salmon fillet with watercress and crème fraiche dressing and the salmon fillet with a chilli, lime and ginger sauce. The salmon fillets we Ro dutifully pan fried to perfection and I must say, it truly was a sight to see the colour changing and the skin getting all crispy. Even I got excited seeing it, and Ro was literally drooling. The sauce came in small sachets and just needed to be immersed in a mug of hot water for a while and was ready to be poured on top or had on the side, whichever way you prefer.

 

Taste-wise, both of us preferred the one with the chilli, lime and ginger sauce, which we were a bit apprehensive about in the beginning, but was pleasantly surprised at how the slightly sweet-tasting sauce paired perfectly well with the salmon. The water cress and crème fraiche dressing, after we jazzed up with some salt, was pretty good, but the first one was definitely our fav. I actually had quite a bit of it, much to my Ro's surprise. I do hope I get to try some more of their products (hopefully they would do a better job with stock) and considering how easy it is to whip up a tasty meal in minutes, I would definitely consider buying Saucy products again.

The salmon and sauce makes for a full meal if you have a salad or some roast potatoes or so on the side. We had it with this simple avocado salad, which again was a true eye opener. Thanks to my sis-in-law for passing on this easy peacy recipe, we now like avocado. Even my fussy brother who hates anything green, loved this. So you have to trust me on how good it tasted. I

Avocado salad

Avocados- 2 large, flesh cooped out

Small onions- 2 to 3, finely chopped

Green chilli- 1, finely chopped

Ginger- 1/2 inch, peeled and finely chopped

Coriander leaves- 1 tbsp, finely chopped

Sugar- 1/4 to 1/2 tsp

Salt- to taste

Lime juice- a generous dash/ squeeze

Coconut oil- 1 tsp

 

Place the avocado flesh in a large bowl and break it up. Mash it with a fork, but not to mashed potato consistency. There should still be small chunks left.

Tip in the onions, chilli, ginger and coriander leaves into the bowl and mix well with the avocados.

Add the salt, sugar and lime juice and give it a toss. Do a taste check to see if its all good.

Finally, drizzle the coconut oil over the salad, give a final mix and serve with a garnish of some coriander leaves.

You can add any oil of choice, but coconut oil gives it that distinct taste. Ro said he would prefer olive oil, but I loved it this way. 

With thanks to The Saucy Fish Co. for the vouchers to pick up the product from the store.

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