Comments on: Punjabi Naan

by: sarmila

Thu, 05 Apr 2007 11:39:41 +0000

Your recipe works very well. i follow it at my home. it’s very taste fun food. thank you for your Punjabi Naan recipe.

by: Naan bread - Forno Bravo Forum

Fri, 30 Mar 2007 22:35:42 +0000

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by: Michele

Thu, 14 Dec 2006 01:06:26 +0000

Hi Indira! I am adopted from Calcutta and just recently started getting back into Indian cultures–especially the food! I am Bengali but only speak English, and while searching on Google for Indian recipes I found your site. I will most certainly keep coming back for tips and recipes! Tonight it is tandoori chicken with your naan! Thanks!
Michele

Indira replies:
Hi Michele, nice to know about you. Bong mom cooks - from my foodblog list blogs mostly Bengali recipes, if you are interested.
I look forward to reading your input on my blogged recipes.
All the best - Indira

by: Todd Kehler-Yokobori

Mon, 11 Dec 2006 01:50:19 +0000

Your recipe works very well - I think the yogurt really makes for a tender and flavorful product. I followed the measurements carefully but experimented with the baking process to come a little closer to the type of naan baked in a tandoor.
Here is what I did:
Heat a large cast-iron skillet on the stove top, meanwhile have the oven broiler hot (with the rack set about 15cm from the top). Place the stretched rounds of naan onto the hot pan - brush with ghee (I like to top with nigella seeds), when the dough starts to bubble a little I take the whole pan and put it under the broiler where they will bubble and brown nicely in about 2 minutes. Remove the pan (using a hot mitt!) out goes the lovely spotted brown and bubbly naan, place the pan back on the stove top to repeat the process.
This method with the high surface temperature of the skillet followed by the intense broiler heat gives almost authentic results, although is a little tricky if you are feeding a number of guests - naan of course being one of those things which is best served hot from the oven However if you have two large skillets and your oven can accomodate them both you can crank them out quite speedily.
Best regards - happy eating!
Todd

Indira replies:
Hello Todd: Thanks for the neat tips. I understood your method, and I do think it might work. I’ll definitely follow it. Thanks again for sharing.

by: gattina

Mon, 12 Jun 2006 17:53:11 +0000

Indira,
just come in and thank you for telling me where to get the live active culture. Yes, will do so! Your recipe is definitely a keeper! Thank you so much for sharing this wonderful recipe!

Indira replies:
You are welcome, Gattina.

by: Kay

Mon, 12 Jun 2006 16:53:12 +0000

Wow! Can I comeby? I’ll try making naan sometime soon. As I told you earlier, my baking skills suck.. so before I can try making bread with yeast, maybe I should try my hand at naans and stuff.

Indira, I remember you telling me some months back (when I tried making your channa masala) that your friendly Punjabi neighbor shared a recipe for channa masala powder. I wonder if it’s the same Deviji.

Could you post/mail me that recipe sometime. I love authentic recipes for these masala powders and try to make them from scratch.

Indira replies:
You know, you are always welcome to my home anytime.:)
It took me this long to blog about naan, I promised you in Feb. There is another, wheat halwa, I remember.:)
Give it a try, Kay and don’t fear the yeast.
Yes, the same Deviji. She was our neighbour when we were living in Pittsburgh. She came to visit her bachelor son and she stayed about 6 months. She used to be always at my place during morning times. She is a miliatry wife, open and talktative. I loved her company.:)
The ingredients she listed for chana masala powder are - cumin, coriander seeds, cardamom, cloves, cinnamon, black pepper, pomegranate seeds and amchoor. Quantities, andaaz.:) I have yet to prepare this powder, I don’t know why but I always buy readymade one for chana masala.
Glad to see you back Kay and thanks for your comment on Mango Windfall!

by: Nazneen

Mon, 12 Jun 2006 03:37:52 +0000

Hi,
Some day could you post the recipe for making restaurant style malai kofta. I like the way you cook.

Indira replies:
Thanks Nazneen. I’ll certainly post a recipe for malai kofta but home style.:)

by: gattina

Sat, 10 Jun 2006 10:44:53 +0000

Indira,
I just did your naans, it’s very good, its texture and taste is very close to those I had at Indian restaurant! My husband and I enjoyed so much only one naan left (!)
Too bad I can’t manage to make yoghurt by myself, unwillingly (as I hate to modify the key ingredient), I used buttermilk in order to get the tangy flavor. No sour note in the bread, but taste’s great.
Indira, I’ll put my result in my blog in these few days, the credit goes to your recipe, hope it’s okay to you

Indira replies:
I am happy to hear that! Thanks for letting me know, Gattina.
Buttermilk is perfectly alright too for this recipe.
I can’t wait to read and see the gorgeous photos of your creation. Looking forward to reading Naan post on your blog.

by: Sabine Dinis Blochberger

Fri, 09 Jun 2006 18:49:31 +0000

Dear Indira,
this is so far the best Naan recipe I tried at home! Thank you very much for providing good explanations.

Indira replies:
You are welcome, dear Sabine. I am glad you tried and like this recipe.

by: Gizella

Fri, 09 Jun 2006 12:57:01 +0000

:) it’s in Hungarian. Usually I translate my entries into English, just to exercise and for the sake of my foreign readers (if I have ); but these days I hadn’t too many free time.
Check back Monday, I’ll do it during the weekend!
I’m staying your constant reader.

Indira replies:
Thanks Gizella. I will do that, certainly. Thanks again!