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Indian food  This thread currently has 1,282 views. Print Print Thread
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Mrs. Rodgers
Monday, September 10, 2007, 6:55pm Report to Moderator Report to Moderator

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Can't find any lentils in Naan recipes.  This U-Tube video makes it look easy.  I would just use spelt instead of regular flour.     http://www.youtube.com/watch?v=ZXOSO6nU_Z8

What are those crispy flat tortilla like breads made from lentils called?  

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Mrs._Rodgers  -  Monday, September 10, 2007, 6:58pm
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Henriette Bsec
Monday, September 10, 2007, 7:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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Pretty good info
on
http://en.wikipedia.org/wiki/Indian_cuisine

But it is important to remember that every housewife has her own recipe
- my adapted recipe on Nhan is from an 1/2 indian /pakistani family
- lots of the north indian meat dishes/food is really pakistani in origin
.... but please don´t tell them that or they "$45zx" you


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Mrs._Rodgers  -  Monday, September 10, 2007, 7:07pm
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Drea
Monday, September 10, 2007, 7:03pm Report to Moderator Report to Moderator

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Thanks for the link to the video. It does indeed look easy to make.


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accidental_chef
Tuesday, September 11, 2007, 3:59am Report to Moderator Report to Moderator

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Quoted from lola
would nahn be the equivalent of chapati anyone?


there is no fermentation process for chapati

chapati is thin, flat & circular, like a cousin of tortillas. it's purely unrefined wheat flour and cooked by rapidly turning it on a tava (indian hot plate).

naan, on the other hand has yeast added to the flour to help it ferment and rise. and it's not a flat circular bread, instead thickish and oval. it's usually cooked by putting the fermented dough on a hot stone inside a tanddor (indian oven). the flour used is refined wheat flour.



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accidental_chef
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Quoted from Mrs._Rodgers
Can't find any lentils in Naan recipes.  This U-Tube video makes it look easy.  I would just use spelt instead of regular flour.     http://www.youtube.com/watch?v=ZXOSO6nU_Z8

What are those crispy flat tortilla like breads made from lentils called?  


would those be paappads/pappadam?

they are made from urad dal, black gram. but there are ones made from rice flour too.



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accidental_chef
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Quoted from Henriette_Bsec
Here it comes:

Nan bread or Nhan
not for the O´s I´m afraid

makes 5 bread

30 gram fresh yeast or 15 gram dry yeast
250 ml lukewarm water
2 tsp honey or other sweetner
100 ml  yoghurt- the tart runny version is better than a thick mild one
1 egg
100 ml melthed ghee
650 grams white or mixed white / whole grain spelt flour
1-2 tsp seas salt

200 ml yoghurt + 50 ml melthed ghee to paint the bread with
nigella seeds

dilute the yeast in luke warm water, add salt, honey, add yoghurt, egg and 500 gr of flour - add melted ghee and knead untill smoth and not stick- only add as much of the last 100 gram of flour as necessary.
Let dough raise untill double size under a wet tea towel
Turn the oven on 230 c/445 F let the baking trays get really hot white the oven heats up!

divide dough into 5-6  depending on the size you like - let them stand for a while and roll out to nan breads
tear shaped  should be rather thin -max finger thick
Put breads on the hot trays - paint with the mixture of yoghurt/ghee and sprinkcle with nigella seeds if you care for them
Bake aprox 10 min- they should puff up and be golden brown when finished



egg is usually not added. but then again, there are variations and variations...


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Lola
Tuesday, September 11, 2007, 5:59am Report to Moderator Report to Moderator

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thanks for the explanation AC!


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Henriette Bsec
Tuesday, September 11, 2007, 6:34am Report to Moderator Report to Moderator

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Thanks AC

Yes the egg
- I think is the pakistani girl´s invention
something about the danish flour not having enough protein ....
I have made it without and it is good as well.
I have even made it in an old clay oven with an italian stoneplate and real woodfire - tasted much more like the real stuff made in an tanddor...


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