shovan
DIS Veteran
- Joined
- Apr 29, 2006
- Messages
- 8,356
Sheryl -- At Caili's last skating competition, all these cars without permits parked in the handicapped spots. I don't get people like that. To the rink's credit, they made one announcement about the vehicles and then towed anyone who didn't move.
I am trying something new tonight. I am making homemade naan (this already has several things going against it, not the least of which is that I had to abandon the kneading to go pick up the kids from school), and Becky's vindaloo sauce which I am using as the base for mutter paneer. We'll see how it goes. I'll take pics.
I didn't even attempt to photograph the pot roast last night. It may not have been pretty, but it sure tasted good. I will always make my pot roast in the slow cooker from now on.
Laura, I'm impressed that the rink towed the cars! Around here, the businesses could care less. Remember a while back, I posted about us being stuck in Home Depot parking lot for almost an hour.
HD didn't even want to make an annoucement about the truck blocking Bob's ramp!
Your dinner sounds wonderful! When you have time would you post Becky's recipe for vindaloo, I'd like to see what she's doing differently from the one I'm using.
Good luck with the Naan! I tried this recipe once but haven't made it in a while. Is this recipe below Becky's? I have it in my folder, but I'm not sure where it came from. If it isn't the recipe your using, would you post it when you have time, please?
Naan
4 cups all purpose all purpose flour
1 1/4cupsmilk
1 package dry yeast
2 tsp nigella seeds
1/2 tsp. Baking powder
1/2tsp.salt
1 egg beaten
2 tbsp. oil or ghee (clarified butter)
3/4 cup plain yogurt melted butter or ghee for brushing
sift the flour into a large bowl and make a well in the center. Warm the milk until it is the temperature of your hand. Mix a little of the milk with the yeast and set aside to let it get frothy. add the yeast, nigella seeds, baking powder and salt to the flour. In another bowl, mix together the egg, ghee, and yogurt. Pour this mix into the flour, along with 1 cup milk. Mix to form a soft dough. If the dough seems dry add the rest of the milk. Turn onto a floured surface and gently knead for five minutes, until smooth and elastic. Put dough in a lightly oiled bowl, cover, and leave to rise until doubled in size. preheat the oven to 400 (if you are using a pizza stone, put it in to heat now--put it on the top rack of the oven). place a roasting pan half-filled with water at the bottom of the oven (make sure the pan has water in it through the cooking process). punch down the dough, kneading briefly, and then divide into 10 portions. using the tips of your fingers, spread the dough out to a teardrop shape. using a floured peel, transfer the naan to the oven, 1-2 pieces at a time. If you don't have a pizza stone, cook the naan on a greased baking sheet placed on the top rack of the oven. Bake for seven minutes, then flip the naan and bake for 5 more minutes. Remove the naan fro the oven, brush with butter or ghee, and cover with a cloth to keep warm, Repeat with remaning dough. makes 10.