Naan

INGREDIENTS

4 cups flour
1 tsp salt
10g dry yeast
2 extra large eggs
1/4 cup sugar
1/4 cup oil
1 potato cubed and boiled
1/2 cup fresh cream

METHOD

• Beat eggs and sugar until light and fluffy
• Add oil
• Liquidize potato and add cream
• Add dry ingredients
• Add warm milk to make a soft dough ( use as needed)
• Cover and set aside and allow to rise ( double in volume)
• Grease hands with oil and form small balls with dough
• Place on a well greased tray not very far apart and allow to rise again
• Brush with egg and sprinkle poppy  seeds or sesame seeds
• Bake at 190° for +- 15 minutes
• Serve with butter chicken

Paneer ( Cottage Cheese )

INGREDIENTS

3 litre fresh milk
1/2 cup vinegar

METHOD

• Bring milk to boil in large pot
• Add vinegar
• Allow curd to separate from water 
• Place a tea cloth over a large colander
• Using a skillet scoop out curd and place into colander until all curd is removed
• take out tea cloth with the curd from colander and press down and mold until you get a large square
• Wrap tea cloth and place a heavy pot on top to allow all the water to drain out
• Allow to stand overnight then cut into cubes and refrigerate or freeze if you prefer to keep it for a long period.

Creamy Paneer with Coconut Milk

INGREDIENTS

1 tin coconut milk
1 tin fresh cream
1 pack ground cashew nuts
2 tomatoes grated
1 onion
2 green chillies
curry leaves
1 tsp ginger & garlic
1 tsp masala
3 tbs oil
500 g paneer blocks cut into cubes ( see link below for how to make paneer )

METHOD

• Fry onions and curry leaves in oil
• Add masala , ginger & garlic & chillies
• Add tomotoes
• Cook on low heat until oil is visible
• Add coconut milk
• Allow to thicken
• Add cashew nuts
• Add fresh cream , stir well and add the paneer

* best served with folecha ( find link to recipe below )