Sitcom Sitters Chat Club #3 - Page 6

Originally posted by: Wisian

Alright... I'll tell you how to do this... But pehley tell me somethings:

What kind of curd do you have? Do you make it at home, or do you buy it?

What kind of yeast do you get in your city? The dry one or the wet one?

Do you have a weighing scale in your kitchen, or should I give approximate volume measures only?

Do you eat eggs?

Originally posted by: Wisian

Actually, sach boloon ... Raat ko prayer kartey waqt mainey sirf apney liye pray karaa tha... 😔 *Sorry*

Lekin vrat kartey waqt - tumharey baarey mein bhi socha tha... like, the thing about shivji ki kripaa for both of us... woh vrat ke dauraan sochaa tha... 🤗 🤗scahhi mein...

Originally posted by: _saumya_

🤣 🤣 Tell me what you like about Gautam? except of course his looks that I dont find good but anyhow , we cant rate it.

leaving Gauti aside...

🤗 🤗 kemon achho, ki sob chochhe.

Originally posted by: GETGOIN

well homemade ya diary ka curd hota hai hamare paas...so both...ya dry yeast hi dekhi hai maine abb tak...wet bhi milti hai nahi pata tha ...no weighing scale toh nahi par measuring cup hai 😳...so approx thing will work for me 😃

ya i do have eggs...love them...except mondays 😆...agar ho sake toh eggless ka bhi receipe dena 😳

Originally posted by: GETGOIN

@Wisu

aateka halwa banaogi ya suji ka? 😳

Originally posted by: Wisian

Okay... toh naan banaane ki vidhi...

2 cup maida, 1 (tea)spoon sugar, 2 (tea)spoon dry yeast, 1 cup curd, 1 cup warm water ko milaao. If the mixture is too wet, don't worry about it, just leave it as it is - covered with a wet towel. Leave it in a warm place (minimum temperature 30C) for 2 hours, or until the dough has risen to twice its original size. Also, make sure that the curd is not too sour.

After the dough has risen to 2-times it's volume, add 1 teaspoon of salt, 4 teaspoons of melted ghee, and flavouring and knead it again (I will describe the steps of kneading in the next paragraph). I like to add kalonji and roasted till (sesame seeds) to the dough (but you can omit these). You can also crush some garlic with butter and add this to the naan; but you can also leave out any flavouring.

Kneading: By this time, the dough should be wet but it should not be unmanageable. You need to slather oil on your hands, and push it down in the bowl in which you left it to rise. Once it has been deflated, you need to mix in the ghee, salt and flavouring. To do this, pick up one side of the dough and fold it over the other. Then flatten out the dough once again, pick up another side of the dough and fold it over. Flatten again and pick out yet another side of the dough, fold it over the other, and flatten again. Do this a 100 times over. It typically takes me more than 10 minutes to do this. Keep your hands oiled - so as to prevent the dough from sticking to your hands/fingers.

By the time you finish kneading, the dough should be soft, and it should not be dry.

At this point divide the dough into 8-10 equal parts, and leave them to rise under a wet towel. (It is very important that the dough remains wet, otherwise the naans will be very dry and hard.

After the dough has risen - shape it like a naan - make it thin enough to get cooked on a tawa, the middle part should be thinner than the outer edges... I normally shape it between my hands, but you can also a chaklaa-and-belan...

I normally shape all the naans, and leave them to rise for another 30 minutes, covered by a wet towel. After that, I put the naans - one-by one - on a hot pan to cook.

I would do it on a tawa, but if you are unsure (about your first attempt), do it on a non-stick frying pan.

Cook on both sides. You may need to roast it on a slow flame.

Finally, spread out some butter on it. I also sprinkle haraa dhaniya on it. It is really tasty. :)

If you want to make the recipe with eggs... Replace half the curd with one medium egg. Scramble the egg before you add it to the flour mixture. This naan will be much softer.

Also - the important thing is - the recipe will be a little different from one place to another. If the ambient temperature in your city is high, you may need more water for a softer dough. If the temperature is low, you may need less water. Just be prepared that the first attempt may not produce the best results. You will have to be patient. 😳

And if you have any questions or doubt - just ask me. 😃

Originally posted by: Wisian

I make aata+sooji+besan ka halwa (a little bit of all)... I do that better than sooji alone... 😳

Originally posted by: GETGOIN

oh My!! very complicated i must say 😛

i wanted to make it for my mom...who is diabetic...can i work without sugar?