Blogging Marathon #25: Week 1/ Day 1
Theme: Baking with Whole Grains
Dish: Wholewheat Naan
I cannot believe it is February already, my 3 year old niece cutely said yesterday that January is “all done”. I also can’t believe that it is the Silver Jubilee/ 25th edition of Blogging Marathon. I’m very happy to be a part of this super charged group. I’m really excited to see that as a group we have successfully completed 25 editions together even though I did not get to do all 25 of them myself. Huge thanks to Valli for being the brain behind the marathons and spearheading the offline discussions and coming up with challenging themes each month.
For the 1st week of Blogging Marathon# 25, my theme is “Baking with Whole Grains”. I made Naan with wholewheat flour or atta. Naans are usually made with maida (all purpose flour) and are baked in a tandoor or the oven, but I used atta (wholewheat flour) and cooked them on the stove instead.
I’m going to keep the post short since my mom is going back to India tomorrow and there are few last minute errands to run. Catch you all tomorrow with another dish with whole grains.
- Warm the milk; add yeast and sugar. Set aside for 5-10 minutes until foamy.
- Combine flour, salt, baking powder and yogurt. Slowly add the yeast mixture and form into a smooth pliable dough using more warm water as needed. Cover with a towel and set aside to rise for 2-4 hours in a warm place.
- Dough will puff up considerably in 2 hours. Divide the dough into 10-12 equal pieces, roll out the dough into oval or round shaped naans.
- Heat a tawa/ griddle on medium high heat. Sprinkle water on one side of the naan and place this side on the hot tawa and cook until big bubbles form. Flip and cook both sides until golden brown spots form on both sides and cooked through. Brush with butter and serve hot with a curry of choice.
I served our naans with Spicy Corn Curry. This is a very delicious gravy curry made with sweet corn. Grinding green chilies with sweet corn makes the gravy slightly spicy and not sweet at all.
Spicy Corn Curry:
- Grind the corn from one of the cob with green chilies into a smooth paste. Keep aside.
- Par boil mixed vegetables and set aside.
- Heat 1tbsp oil in a saute pan. Add the onions and saute until translucent. Add ginger+garlic paste and cook until golden brown.
- Add tomato paste, tomatoes and turmeric; cover and cook until tomatoes turn mushy.
- Add mixed vegetables, corn from the other cob, corn paste, masalas and salt. Cover and cook until the mixture is cooked through and fragrant.