Free Imagine Things

It is been such a long time I made Nan, as my children don't like it much, they prefer to eat roti than Nans, when we go to resturants all the four of us choose to eat roti with any kind of subzi, but my hubby always opted only for Butter Nans, Kulchas.  This event announced by Trupti's food corner is hosting this month's edition of Zlamushka's Tried and Tasted event featuring Wandering Chopsticks. made me look into wandering chopsticks, she has got lovely recipes from nook and corner of the world, It is so amazing, I took this Nan recipe from her blog but tweeked it a little bit by adding garlic and coriander to it, otherwise my kids won't eat it, venturing into events has got me introduced to so many blogs, now my list of looking into other blogs and book marking recipes has also increased with this, I am also sending this to JFI-Rajma, hosted by Divya of Dil se, JFI is the brainchild of Indira of Mahanandi, JFI is Jihva for ingredients is an online monthly food event celebrating the natural ingredients and what they can do for our jeeva, look out in her blog for all the JFI events, She is blogger with some great recipes and lot of things you can know from her blog.

GARLIC &CORIANDER NAN WITH RAJMA & SARSON KA MASALA

• 2 cups All purpose flour
• 3/4th cup luke warm water
  
• 2 tbsp oil
  
• 3 tbsp yogurt
  
• 1 tsp sugar
  
• 1 tsp salt
  
• 1/2 tsp Baking soda
  
• 1 & 1/2 tsp yeast
  
• Ghee or butter melted for brushing on naan
  
• Minced garlic & coriander chopped for topping
  

1. Mix Sugar, yeast and water in a large mixing bowl
2. Add all the other ingredients except for ghee and the toppings
3. Knead it into dough, cover this bowl with a clingfilm or a wet tea towel and leave it in a warm place and let it rise for 2 to 3 hours or until doubled in size.
4. Once it is raised make it into balls and flatten them with the help of rolling pin in a kind of triangular shape and pull the tapering end a little bit, now it just looks like a Nan
5. let it 1'' thick do not make it too thin
6. Now top it with the mixture of garlic & coriander leaves and press it on them lightly and place 2 of them on a baking sheet and bake it for 10 to 15 minutes you can see those red speck marks on them and just like a chapati bloating up here and there!!
7. That means your nan is done
8. Now you can take them out and brush them with butter or ghee and serve them hot with what ever side dish you like
9. You can see this done in a video by http://varehva.com/, he even tells you how you can do it on a stove top.
10. I started with the oven but ended up making them on stove top, they were very soft and nice, children did enjoy it.

• 1 Cup of Rajma or Red Kidney beans
• 1 bunch of Sarson or Mustard leaves
• 2 small tomatoes
  
• 1 large onion
  
• 4 pods of garlic
  
• 1'' ginger
  
• 5 to 6 sprigs of chopped coriander leaves
  
• 1/2 tsp mustard seeds
  
• 1/4 tsp turmeric powder
  
• marble sized Tamarind or 2 to 3 tbsp of Thick Tamarind extract
  
• 1tsp of Coriander powder
  
• 1 tsp of cumin powder
  
• 1 & 1/2 tbsp of Chilli powder
  
• 1 medium sized cooked potato
  
• 4 to 5 tbsp of oil
  

1. Soak the Red Kidney beans or Rajma on the previous night with a pinch of baking soda, this helps in softening the beans, next day wash it well with clean water and cook it till soft
2. soak the tamarind in water and squeeze out the juice and keep aside
3. wash the mustard leaves well and chop them into fine pieces or else you can cook and make it into a puree or just cook it and keep aside until needed
4. Grind onion, garlic pods and ginger into a smooth paste.
5. Take a wok, heat oil and add mustard seeds, once they splutter and the ground paste and fry them until they turn golden in colour
6. Then add the chopped tomatoes and fry them until the water gets evaported and oil separates out.
7. Then add all the spices and fry them
8. Now add the tamarind juice extracted and allow it boil for few minutes until the raw smell seizes, If you are using tamarind extract add 1/2 cup of water and allow it boil
9. Now add the mustard leaves and  rajma , mix well and allow it to boil for few more minutes
10. So that the masalas are obsorbed by both,
11. peel & mash the potato and mix it in the gravy, this helps the gravy to thicken
12. add required quantity of salt and chopped coriander leaves mix well and in simmer allow it cook for another few minutes
13. Now the Rajma mustard leaves gravy is ready to be served with rice, paratha, nan, chapati or roti.