Naan

4-5 naans

Dough:

2 cups wheat flour (medah)
1/2 cup chappati flour (arta)
3 Tb oil
1ts dry yeast (khamir)
3Tb plain yogurt (kefir)
a pinch ajwain seeds
a pinch salt
1 1/2 cups lukewarm water

Topping:

3 eggs
4Tb plain yogurt

Dough: Let the dry yeast disolve in 1/2 cup lukewarm water and leave it for 5 minutes, while in a large bowl mix wheat flour, chappati flour, oil, plain yogurt, ajwain seeds, salt, then add the yeast-water slowly in your bowl, handmix everything, don't put in all water at same time, take some and mix it in with your hand till the water is absorbed in the mixture, add some more, but remember very slowly, the dough gets sticky and mealy very easily if you pour the water at once! So be sure you do it slowly especially the first time, and if the dough do get sticky then add some more wheat flour to it. Remember that naan dough should be soft, just like a pizza dough.

A useful tip is that after mixing the ingredients aswell as the water, wash you hands completely and rub some oil on your hands then innshAllah your dough won't be sticky.
Let it stand for 1 hour (the longer the better)

Topping: Whisk the eggs, add the plain yogurt to it.

Rub your hand with some oil and take a handful naan dough and start rolling it out as a round shape and about 1 cm thick, add some wheat flour before rolling so that it won't stick to anything, take some oil on your oven pan and place the round shaped naan on it, spread 1Tb of the topping on each naan.

On high heat, bake for 10 minutes (or till it gets yellowish golden)


Bismillah karein!

* check out salan reciepes it will be great with naan!

Kima Salan

1 kg *boiled ground lamb (kima)
150 g margarine
3 potatoes medium sized (chopped in small pieces)
1 1/2 ts salt
2 ts red chilli (mirchein)
2 green chilli (whole)
1 inch ginger (ground)
1 Tb garam masala
1 1/2 ts tomato puree (can also use ketchup 3 Tb)
2 ts coriander (chopped)
1Tb Methi
1 cup Water

Heat up the margarine, and add boiled kima to it, mix in ginger, g.masala, salt, red chilli in it, on low heat keep stirring 15 minutes till the kima get a nice brown colour.
*When you see the margarine getting separeted from the kima, then it means the kima is pretty much finish, then you can add the potatoes along with the tomato puree and stir for 5 minutes before you put in water and put the lid back on the pot, and let it cook on medium heat, keep checking so that the kima doesn't get burned to your pot. When the water gets dry, turn off the heat and sprinkle some methi along with some fresh coriander.

Enjoy! :)


*check the recipe for boiled kima before start making kima salan
*Good to know! When you're making something, almost anything containing oil or margarine, remember that the dish is ready when the margarine/oil gets separeted from the meat/veggies, if you keep cooking after that you'll ruin the real taste of the food. But you can add some water to it if you want to add something like potatoes or frozen vegetables etc.

Boiled Kima

1 kg ground lamb (kima)
2 cups water
1 big onion chopped
4 cloves garlic chopped
1 tsp salt

Boil the water and add everything in it. Mash the meat with a wooden spoon while it's boiling, just so it doesn't get big clumps in it.
When the water is dry, remove from heat and take out the 'fat' of the kima by pressing slowly with a spoon and draining the fat in the sink.

This basic rule is the first step when making something with lamb kima.
Now your kima is ready to either be cooked with gravy, become pizza topper or maybe kebabs!

Welcome to Desi Tarhka!

BismillahArRehmanArRaheem! Salam ya all! This is my so called food blog, I'll share my favourite desi recipes here and if you have got some questions, feel free to mail me at desi.tarhka@gmail.com I will help you as much as I can :) InnshAllah! I will very soon start posting recipes along with a picture, so that you know how the result will look like! InnshAllah :)
Why I chose this picture?! Well, it's because Onion, garlic and ginger surely is a must have in desi cooking! Remember that, it's the first lesson! :) I'll be back with more very soon... see ya! Allah Hafiz!