Rashmi shows us how to make

          Naan Bread

·         All Purpose Flour - 2 cups.

·         Canola oil - 1 table spoon.

·         Salt - 1 tsp for taste.

·         Baking powder - 1 tsp.

·         Sour curd (yogurt) - 1/2 cup

·         Water – 1/2 cup or as needed.

·         Some plain flour for dusting.

Preparation

·         Mix flour, salt, baking powder, curd  and oil in a big bowl.

·         Add water little by little and form soft dough. The dough should not be too tight.

·         Knead well. Keep aside in a warm place for 3-4 hours or more, till the dough rises.

Making Naan:

1. Knead the dough again till it is smooth.
2. Divide in 4 big portions.
3. Sprinkle a little flour on the board. Place a dough ball on it and pat in a thick oblong or round shape as you like. You can also use a rolling pin if you wish.
4. Heat girdle (tava). Place the rolled naan on it and cook on both sides till brown spots appear. Smear a little butter on the naan

Tips:

1. The above recipe is the traditional naan recipe using only plain flour (maida). I use whole wheat flour and plain flour together to make it healthier.
2. Traditionnaly naan is cooked in a tandoor oven which is made of clay. Tandoors are available for home cooking. you may use one of those.
3. You may use your electric oven too.

Tips about fermenting dough:

4. The time for fermentation may depend on the climate where you live. In warm weather, the dough will rise faster. If the weather is cold, fermentation may take longer. In that case, keep the dough in a warm place. You may wrap something warm around the container of dough such as an old sweater or blanket.
5. The sourness of the curd (plain yogurt) helps in fermenting the dough faster. Vegans may omit curd and add a little more baking powder.
6. You may use 1 tsp yeast dissolved in warm water for fermentation instead of baking powder if you wish. 

Cristina's Brazilian Delight

Cristina and Luis dazzle us with this savory Brazilian dish.

FISH STEW (Traditional in Brazil)

Difficulty: Easy Preparation time: 40 min

Ingredients:
2 lbs. of fish fillet without skin
Salt, black pepper, minced garlic,  and lemon juice to taste
2 onions, sliced
1 green pepper, sliced
1 red pepper, sliced
4 ripe tomatoes, sliced
1 tbsp. of cilantro, chopped

1 tbsp. of parsley, chopped
3 tbsp. of olive oil
13.5 oz. of coconut milk

How to Prepare:
Season the fish with salt, pepper, garlic, and lemon, and leave to marinate for about 20 min.

In a large saucepan (iron or clay) preheat the olive oil, make a bed with some slices of onion and place in layers the fish, the tomatoes, the peppers, the parsley, and the cilantro. Repeat layers until finish the fish.
Drizzle with olive oil and then place the coconut milk.

Simmer for 15 minutes with the pan covered. During cooking, use a large spoon to collect and place the broth over the fish.

Bon appetite!

C. R.