Hello friends!
I have a delicious menu for today, when days are still cold and we want something warm and hearty.
Last year I discovered a Coconut Korma, Indian Sauce by Maya Kimal and I could eat the whole jar! This sauce you can find it in selected stores, here we have a store called Dierbergs and this is the only pace where I have found it... or Amazon, or you can order from Maya Kimal website.
So I have made my favorite dish with this sauce and also some naan bread but I have added mozzarella instead yogurt because I didn’t have and also I did a ghee butter.
So!...Lest start with the naan and ghee.
Ingredients for 6-8 pieces.
CHEES NAAN
-1 package of active or instant yeast
-2 1/4 cups of all purpose flour
-1 1 cup of shredded monterey jack cheese
-1 cup of warm water
-1 tsp of salt
- 1 tbs of avocado or olive oil
GHEE
-1/3 cup of butter melted
-3 garlic cloves minced
-1 tsp of dry chives
INSTRUCTIONS:
In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy, about 5 to 10 minutes.
On a big bowl add the flour, add the yeast mixture, cheese, and oil. mix with a big wood or plastic spoon until just combined, scraping down sides of bowl as needed. Knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover, let rise in a warm, draft-free place, until doubled in size, about 1 hour./ Or you can wait 20 minutes if you are in a rush.
Punch down the rising dough. Divide into6 6/8 equal pieces and shape into balls. On a lightly floured surface, roll each into roughly 8-inch long ovals.
Heat a 12-inch cast-iron skillet over medium heat. (I used a "comal") Working with one piece at a time, spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm. Repeat with remaining dough, coating the bread with cooking spray before adding the dough each time.
In a small bowl, melt in a slow flame the butter till melted, remove the white film from the butter and discard, the golden liquid remaining is what we want! stir together melted butter, chives and garlic.
Brush both sides of each naan with the butter. Serve warm.
INGREDIENTS FOR THE RICE KORMA:
-1/2 cup of rice. (I used brown rice)
1 1/4 cup of water
-1 medium potato, any kind
-1 bottle of Coconut Korma
-1/2 cup of chick peas
-chives flakes
INSTRUCTIONS:
Place the clean potato in the microwave for 3 minutes each side, once the potato is ready, cut it in cubes.
Boil the rice, the chickpeas and the potato cubes into a big pan with water, and let them cook till the water has dried. Add the whole jar of sauce and incorporate the liquid without battering too much, we want all covered but without making it all mushy. Sprinkle the chives as much as you wish.
Serve warm and don't forget the naan, enjoy!
