Let us be together,

Let us eat together,

Let us be vital together,

Let us be radiating truth, radiating the light of life,

Never shall we denounce anyone, never entertain negativity.

-The Upanishad

Indian cuisine is As Diverse as Its Civilization.

The finest of India's cuisines is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru (teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, color, texture and appearance of the same delicacy changes from state to state.

The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly your god' are a dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share their meager food with guest. And of particular importance is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests - invited or uninvited. Food customarily forms the crowning part of most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to feast and make merry. At traditional and festive meals, the thali (plate) or banana leaf is decorated with rangoli (a design drawn with white and colored powders around the edges).

One can eat a different Indian dish everyday, but still not repeat it for an entire year! The food of India offers a staggering range of dishes to the gourmet with an adventurous palate. Essentially spicy, the cuisine is, however, not always hot. It is the different combination of a handful of spices that produce the most delectable dishes in the world. In India, preparation of food is an art, perfected over time and passed through generation by just word of mouth.

This month’s recipe is inspired by the traditional round flatbread of the north – Naan. Naan is a staple accompaniment to hot meals in Central and South Asia, including the Punjab, North-West Frontier Province, Gujarat, and Rajasthan regions in North-west India and Pakistan, as well as Afghanistan, Iran, Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur) the bread is known as nan. In Burmese, naan is known as nanpya. It bears a resemblance to pita bread, but is softer in texture. Naan cooks in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tawa. peshwari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin and nigella.

Grilled n Stuffed Naan

Ingredients:

3 Cups - Self-raising flour (plain flour ready mixed with raising agents. Or use plain all purpose flour, mixed with 1 tsp. baking powder)

1 Cup - Warm (not hot) water

1 Cup - Warm (not hot) milk

1 Tsp - Sugar

2 Tsp - Dry yeast (roughly 3/4 tsp per cup of flour).

(Make sure the packet/tin is fresh)

3 Tbsp - ‘active’ natural plain yogurt (dahi)

2 1/2-3 Tbsp - Oil/Ghee/Butter

2 Tbsp - Poppy seeds or onion seeds (optional)

2 Tbsp - Flour for dusting during rolling out

Salt to taste

For Spreading

Ghee/Butter

For Stuffing

½ Cup crumbled paneer or tofu

1 small bunch spinach - finely chopped

1 - Medium onion and tomato - finely sliced

¼ Cup - Fresh peas

1 Tsp -Red chili flakes

Salt to taste

Method:

Preparation of Naan

· Making Dough:

· Mix milk, water and yeast in a bowl. Keep aside for 15 -20 minutes.

· This will activate the yeast and will look frothy. Sift flour, salt and baking powder (use baking powder only if you are using plain flour) in a bowl.

· Make a well in the centre of the flour and add yoghurt and oil/ghee.

· Make soft, bread like dough using required amount of liquid from the warm milk-water-yeast mix. Add a little at a time, so that it does not end up with very runny dough.

· Knead well. Cover with an oiled cling film and leave it to 'mature' in a warm place, for 4-6 hours. May take less in hot weather.

· The dough should rise approximately to double. Knead the dough again. Allow it to double in size again.

· Making Naans:

· Although naans are traditionally cooked in an oven, an easy way of cooking them is under a HOT grill, like a Tandoori Roti.

· Heat grill/broiler to maximum. Leave a sheet pan or grill/broiler tray under the grill, to heat to maximum. Naans placed on a cold tray will stick and be leathery.

· Meanwhile; Divide dough into 8 portions and roll into balls. Keep them covered.

· Roll out batches of 3-4 naans only at a time, as much as your grill tray can take at one time. Roll out the next batch of naans while the previous batch is baking.

· Dust and roll out into to an oblong, approximately 20-22 cm. or 8-9 inches in length, one end narrower than the other, shaped like a large tear drop.

· Roll gently; place 3-4 naans on the pre-heated tray.

· Brush the surface gently with ghee or butter and sprinkle a few poppy, sesame or kalonji (or other) seeds.

· Place the tray under the grill/broiler. They will puff up fairly quickly. Turn over and cook the other side.

· When ready, they have a few brown blisters scattered on the surface.

· Serve hot, buttered, with a curry of choice.

· Cooking naans in an oven:

· Heat oven to maximum, around 225º C/430º F.

· Leave tray inside the oven, to heat really well, for approximately 10 minutes, before you place the naans on it.

· If the oven is not hot, it will result in stiff/hard/leathery naans.

· Bake in the centre of HOT oven, for approximately 10 minute. Naans puff up.

· When ready, they have a few brown blisters or specks scattered on the surface (make sure that the naans do not burn)

· Once cooked, serve immediately

Preparation for Stuffing:

· Heat a teaspoon of peanut oil in a wide skillet.

· Add onion, tomato and peas. Cook, stirring occasionally until onions are soft.

· Add spinach, sauté until the leaves wilt on high heat.

· Sprinkle red chilli flakes, and salt. Mix and cook for few more minutes and remove from heat.

· Slice each naan lengthwise (like shown above) in the middle into two layers.

· Top with spinach curry and sprinkle crumbled paneer.

· Cover the naan with second half. Broil for about 4 to 5 minutes.

· Cut into two or three pieces and serve hot.

Enjoy the recipes! Keep it simple! Kep it Authentic! Keep it Indian!

Kitchen Tip – Active Dry Yeast in vacuum packages should be stored under refrigeration to extend shelf life. While it is OK to store at room temperature, remember that time, temperature, and oxygen contact are the killers of packaged yeast. Store at room temperature only if the product is fresh. Do not freeze.

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