Saturday, February 14, 2015


Ingredients: (Serves 3)
1 cup all purpose flour
1 cup whole wheat flour
2 tbsp whole wheat flour for dusting
1 tbsp dry yeast
3-4 tbsp yogurt
1/2 tsp kalonji/nigella seeds
1/2 tsp sesame seeds
1 tbsp coriander leaves - finely chopped
Note: Usually naan would not include whole wheat flour. I prefer to add equal amounts of all purpose and whole wheat flour as a healthier option.

1) Activate yeast by adding it to 3 tbsp of warm water and keeping it aside for 10-15 mins
2) Add yeast, yogurt and a tsp of salt to the flour. Knead well into a dough adding water as required.
3) Grease it with about 1 tbsp of oil. Place it in a bowl, cover it with a tea towel or cling wrap. Keep aside in a warm place and wait for it to rise. It should double in size in 30 mins
4) Pre-heat the oven to 250C. Put the wheat flour for dusting in a plate. Divide the dough into 10 -12 equal portions and roll them into a ball.
5) Work with one ball at a time. Place it on the wheat flour and gently press to flatten. Turn over and gently press so that the other side is covered with flour as well.
6) Gently roll this into a circle about 6 inches in diameter.
7) Sprinkle a bit of nigella seeds, sesame seeds and coriander leaves. Roll the naan again so that the seeds and coriander stick to the bread.
8) Line a baking tray with baking paper. Place naan bread, dab some oil on top and bake for 3-4 minutes until it starts to change colour
9) Do the same for the remaining dough.

Tip: I prefer to make all the naan in one go before I start placing it in the oven in batches. This way I get to eat fresh off the oven naan, while the next batch of naan is baking :)

Saturday, February 7, 2015

Vegetable Puff

Ingredients: (Makes 6)
3 puff pastry sheets

For the filling:
2 medium sized beetroot - peeled, cubed, boiled until soft
1 medium sized potato - cubed, boiled until soft
1 cup frozen peas - thawed
2 garlic pods - finely diced
½ tsp cumin seeds
¼ tsp fennel seeds
1 green chili
½ tsp coriander seeds
1 tbsp oil

For the filling:
1) Take beetroot, potato and peas in a bowl and lightly mash. Keep aside.
2) Take oil in a deep bottomed frying pan. Once the oil is hot enough, add garlic and fry until it changes colour.
3) Crush the spices (cumin, fennel, coriander) with a mortar and pestle. Stir it into the pan with green chili and fry for 5-10 seconds.
4) Add beetroot, potato, green peas, turmeric powder and mix. Check for salt.
5) Cover and cook on medium heat for 5 minutes.
Remove from heat and allow it to cool.

Vegetable puffs:
1) Preheat oven at 200 C
2) Thaw the pastry sheets. Cut each sheet into 2 halves.
3) Divide the filling into 6 portions.
4) Take one half of the puff pastry sheet. Place one portion of the filling in the center and spread such that it covers ⅓ of pastry sheet. Ensure that the sides are covered with filling.
5) Gently fold over the top ⅓ of the sheet on the filling, followed by the bottom ⅓.
6) Bake in oven for 20 - 25 minutes until golden brown