Best NAN bread ever!

We had an indian food-night with girls, I got to show my skills learned from India! I made dishes I learned in our cooking classes. I have done some of these before, and they were so goood, the whole meal was a success! So the recipe for the nan is from Shaila, our teacher, and it's the best I've tried. It's made without yeast (even better). This Indian Thali consisted of these dishes: nan-bread, dhal fry, palak paneer, jeera rice, peanut chutney. For dessert we had masala chai and a western twist, pancake! I'm only putting out some of the recipes, because I don't have proper pictures to offer from all of them. I'll try again next time I'm making these dishes!

Nan-bread

Ingredients:

1 big bowl of wheat flour (about 8 dl)

1 tsp of salt

2 tsp of sugar

1 tbsp of baking powder

2-3 dl of soy yogurt (I added also some milk)

1 tbsp of oil

butter

Mix the baking powder in the flour, add salt and sugar. Add the soy yogurt and knead into a ball. Add oil. Leave the dough aside for 5-6 hours for fermentation.

For making the nan you need a hot (not too hot so they won't burn) pan and butter. Take a small ball from the dough and roll with some flour into a circular shape. When the pan is hot, add the bread. Roast for 2-3 minutes and flip over. When ready, smear butter and serve hot!

Palak paneer

Ingredients:

150 g Frozen spinach (palak)

2 diced onions

200 g of tomatocrush

some fresh ginger

2-3 garlic cloves

oil

cinnamon

clove

peanuts

dried chili

200 g feta-cheese (or the vegan choice, tofu or potatoes)

Take the frozen spinach to room temperature. Dice the cheese (or tofu/potatoes). Warm a pan with 2 spoons of oil, add onions and fry until slightly brown. Add ginger, garlic, chilies, cinnamon, cloves and peanuts and fry until slightl brown. Add the tomato crush and fry for a minute. Take off the heat, and when cool, put in a blender with 1-2 dl of water and make a fine paste.

Take a saucepan, add oil. When hot, add the paste and the spinach. Let the spinach melt, add salt to taste. Add the feta to the pan, bring to boil and remove from the heat. Serve with nan bread.

Peanut chutney

Ingredients:

1 large cup of peanuts

100 g Desiccated coconut

red chilies (can also be replaced with dried chili flakes)

2-3 garlic cloves (optional)

1 tsp of tamarind paste(if you don't have any, replace with a tbsp of lemon juice)

salt to taste

Soak the desiccated coconut in water/or soy milk for 30 minutes. Roast the peanuts on a pan until slightly brown. Heat the red chilies in oil for 2-3 minutes until crispy, add garlic. Grind all the ingredients in a blender. Add the seasoning:

oil

mustard seed

Take a pan with a cover, add oil, and when hot add mustard seeds. Put the cover on and let pop under it. Put this seasoning in the coconut chutney. Delicious!

(Pancake ;)