i have a deep love and taste for all ethnic food. i am willing to try everything at least once.
sad yet true story, i used to go to this indian dive restaurant that had the best indian food. ever. i started going there quite regularly for take out and with girlfriends. the owner was always nice but then he started getting…too nice. asking me where joe was…giving me too many compliments…inviting me to after parties….he was the only one ever working.
so i was creeped out and the last time i was there he hugged me and well….that was the last of the restarant. i’ve banned myself from it’s premisis.
however my appetite for indian food has not gone away so i have been in search of a new place. (if you know of any in grand rapids…please share).
in the meantime i’ve been trying my own indian recepies from my new cookbook.
tuesday night i made homemade naan bread and then chicken vindaloo (with the help of William Sonoma).
for a quick and easy meal the Vindaloo Curry Indian Simmering Sauce was awesome!
sure it seems costly at $12.95/jar but my takeout for joe and i was around $25. i bought the chicken for $5, the sauce for $12.95 and the rice for $3. that even gave us leftovers for the next night.
my version ( i added peppers and onions because i’m trying to add more vegetables to my diet)
then the best part of the meal.
i made homemade naan bread. it was amazing.
here is the EASY recipe.
2 cups white unbleached flour
1/2 tsp salt
1/2 oz (two packets) of dry active yeast (found in baking aisle)
4 tbs milk (lukewarm)
1 tbs vegetable oil
2 tbs plain yogurt (i used non fat was the only kind available)
1. preheat oven to it’s hottest setting. (mine was 550 degrees)
2. sift salt and flour together set aside
3. cream milk and yeast together, let sit 15 minutes
4. combine milk mixture, yogurt, oil and egg to flour
5. knead 10 minutes, cover and set in warm place for 1 hour (dough should puff up)
6. knead again a few minutes
7. spray a baking sheet and break the naan into 4 balls of dough, roll until about 1/4 inch thick.
8. place in oven 3-5 minutes until puffy
9. remove from oven
10. place in broiler about 30 seconds to get the top browned
11. slab butter over the top and serve (i put just a little Parmesan on them…i love cheese)
Enjoy! here is how mine turned out.
Butters the Begger