Wednesday, June 16, 2010


As the hot, buttery flavour of this freshly grilled Naan bread crossed my lips tonight, I looked at the clock and was instantly transported in thought half way around the globe. It would be breakfast time for our 100+ friends at the Shanti Niketan Children's Home in Northern India, and they too would be eating freshly grilled Naan bread (they called them Chapatis) washed down with a glass of milk.

It seems like yesterday, but it was almost four years ago that we met and were smitten with this family of delightful children. Our thoughts and prayers are with them often and plans are underway for a return visit by my hubby and one of our sons as they head back there with a construction team this fall. I can still ramble on passionately of our unforgettable experience.

Back to my supper table and two new recipes which were delicious. The Naan bread was so good with tzatziki which is not Indian fare but certainly complemented the Chana Masala.
I adapted the Naan recipe from and the Chana Masala adapted from Cate's World Kitchen.


2 tbsp vegetable oil
1 small onion, minced
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon curry powder
1/4 teaspoon salt
1 large Roma tomato, seeded and chopped ( I used a big handful of Grape tomatoes, cut in quarters)
1 15oz can chickpeas – do not drain (or about 2 cups cooked beans with liquid)
1 teaspoon fresh ginger

Heat the oil in a wide skillet over medium high heat, then add the onion and cook, stirring, until it begins to brown (5-7 minutes)
Stir in the garlic, cumin, coriander, turmeric, cumin seeds, and curry powder, and let cook for about a minute. Stir in the tomato and cook, stirring, for 2 minutes.
Add the chickpeas and their liquid, turn the head down to medium, and simmer for about 10 minutes, or until it has thickened slightly. Stir in the fresh ginger, taste and add salt if necessary, then serve.


(makes 14)
1 (.25 ounce) package active dry yeast (2 1/2 teaspoons
1 cup warm water
1/4 cup white sugar
3 tablespoons milk (or yogurt or buttermilk)
1 egg, beaten
2 teaspoons salt
4 cups bread flour (use 1/2 whole wheat flour)
2 teaspoons minced garlic (optional) ( I left it out)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat.At grill side, roll one ball of dough out into a thin circle. ( I stretched the dough with my fingers) Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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