Tag Archives: carrot

Homemade Naan Bread with Yellow Lentil Dal

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Growing up in Malaysia, my childhood breakfast favourite is roti canai with dhal and sugar. It sounds weird but it is a favourite among many children and for some, their baby steps into the world of spices and curry. It is not surprising therefore that I occasionally still crave for something similar. Since getting my Kenwood Chef kitchen machine and the recipe book that came with it, I have been trying my hand with making bread with the recipe provided. The results have been very promising and confidence boosting. The other day, I saw that the Kenwood recipe book has a recipe for naan. Now, I love naan too, as much as I love my fluffy roti canais and capatis. So it was destined that we will be going to have naan that night. To serve naan, I needed something to go with it and I had immediately thought of dhal, a yellow lentil curry. With a bit of help from Google, I found a great recipe from the Food & Wine website.

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With much appreciation to Kenwood for empowering me in the kitchen and the Food & Wine webby for helping me along the way, I am going to write down the adapted recipes here. This blog has served as a wonderful recipe storage for me until now.

For the Naan Bread (Adapted from Kenwood Recipe Book for Kenwood Chef & Major, by Jennie Shapter)

This makes 6 pieces of naan bread

Ingredients
450g bread flour or Flour 1050 in Germany1 tsp salt, I used Himalayan pink salt
7g dried active yeast
5 tbsp plain yogurt
1 tbsp melted butter (about 15g)
Approximately 210ml warm water
4 tbsp melted butter, for brushing on naan later (about 60g)

Method
1.  Put in flour, salt, yeast in a large bowl. With a wooden spoon, stir in yogurt and melted butter (1 tbsp).  Slowly mix in water (not all but just enough, so do not pour everything in) to form a dough. If you are using a kitchen machine, use the dough hook to do this work.
2. Let the machine knead until the dough is smooth and springy. If you are kneading by hand, transfer the soft dough onto a floured surface and knead until you get the same consistency. Once done, place in bowl and cover with a kitchen cloth/cling film and place in a warm area. I left it to rise in my oven with the light switched on as it was 22 degrees Celsius. Let the dough rise until it is doubled in size, about 1 hour.
3. Preheat the grill to 200 degrees Celsius. If you plan on using the oven, preheat it to the same temperature but place it nearer to the heat element to get the char. Prepare baking sheets as required. Alternatively, once the naan as fluffed up, grill it on a very hot grill or pan.
4. Punch down the risen dough and knead it for few times. You can use the dough hook for this too, letting the machine knead for 30 seconds. Transfer the dough onto a floured surface and divide the dough into 6 balls. Working quickly, roll out the balls one by one. Roll it out to a longish shape, about 0.5cm thick. Roll out the dough as you need it. Cover up the rest with a cloth or cling film. Brush melted butter on the dough before baking/grilling.
5. Transfer the dough into the grill or oven. If using an oven, then bake it on a lined baking sheet. Please do not cluster bake. One baking sheet at a time. Bake/grill till puffed up about 4-5 minutes. Flip it to get an even char on each side.
6. Serve immediately.
(Note: We have used our gas grill for cooking the naan bread and the results have been wonderful)

For the Yellow Lentil Dal (Adapted from Food & Wine. For original recipe, please click here)
Ingredients
1 cup toor dal, yellow split lentils
4 cups chicken stock
2 tbsp fresh ginger, grated
1/2 tsp turmeric powder
1 medium zucchini, unpeeled and cut into 3cm long pieces
1 medium carrot, peeled, halved and cut into 1cm thick slices
Salt, for seasoning
2 tbsp cooking oil
1 1/2 tsp mustard seeds, black if possible, I used yellow ones
1 small onion, thinly sliced and halved
2 pips garlic, thinly sliced and chopped
Sliced fresh chili of your choice, seeded or deseeded (Optional) – I have left this out as I am feeding a toddler
2 tsp cumin powder
5 dried curry leaves
Handful of cherry tomatoes or 1 large tomato, deseeded and chopped

Method
1. Boil lentil, 3 cups of chicken stock, minced ginger and turmeric together in a medium pot. Simmer for 20 minutes until lentils are soft, partially covered. Stir often as the lentils will stick to the bottom. 
2. Using an immersion blender, partially blend the lentils till the whole mixture is slightly thickened. Or blend 1 cup of the mixture in a blender and mix it back together after blending. Add in the remainder cup of the stock and the vegetables. Season with salt. Simmer for 15 mins.
3. Meanwhile, heat a frying pan till hot. Add in the oil and mustard seeds. When the mustard seeds begin to splutter, add in onions. Cook till softened. Add garlic and chilli (if using). Saute for 1 minute before adding in the cumin and curry leaves. Once fragrant, add in tomatoes and cook till tomatoes are soft.
4. Stir in the tomato mixture into the dal. Simmer for another 5 mins. Taste and season accordingly. Serve.

I am very happy to have discovered these two recipes as they are both favourites of mine. There will be many repeats of these in future 🙂

 

Food52’s Roasted Carrot Soup

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I love Food52. It has accompanied me since I begun my daily kitchen adventures after the birth of Mika. With freshly homemade vegetable broth (see here) on the ready, I checked for my options and the roasted carrot soup on Food52 caught my eye.

The roasting of the carrots, as seen in the picture below showing the olive oil coated carrots in all its glory on the ready for the oven, brings out a lovely sweetness in the carrots. This depth I believe could not be achieved anyway else.

Carrots

Ready for some carrot soup? This recipe serves four.

Ingredients

6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil
Salt
6 cups vegetable stock (good quality, not too high in sodium)
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion, chopped
2 large garlic cloves, chopped
Freshly ground black pepper

Directions

Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.

Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.

Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.

Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

Carrot-Soup1

Carrot-Soup2

Notice that the recipe had asked for 6 cups of broth. Silly me did not measure the amount of homemade vegetable broth I had. I had negligently poured in all the broth I had, which was about 4 cups and continued cooking. It was during the pureeing part that I figured out that I had not enough liquids. That turned out to be a good thing as I quickly ladled up some for Mika. He had loved every spoonful of it. *Pat on the back*

As for the rest of the puree, I thinned it out with some store-bought chicken stock and served it up. I know, store-bought chicken stock, but that was the only other stock I have on hand. Lesson of the day, always read the recipe and understand the quantities required! Was it still a good soup? Definitely! Heck, if you don’t like carrot soup, you can make it for your baby as roasted carrot puree!