This is an important week. Firstly because the facebook page hit the bar of plump 3000 likes! I know that for some of those who read me this number is tiny, but we must bear in mind that the blog does not yet have a year of existence, so for me it is a great victory!
Secondly, today is precisely a month I implemented the newsletter in the blog, the number of subscribers is about to reach 400. I confess that I did not expect such acceptance in such a short time. I believe that the success of a blog depends largely on the relationship that you build with our readers, a relationship based on trust and honesty. The newsletter is another way to maintain this relationship, to get closer to each one of you. So if you haven’t signed, you can do it here. And since I’m talking about numbers, last month the blog had more than 22000 visitors and 56000 page views. These numbers make me very happy!
Third and last but not least, this is probably the first recipe that public whose title has chili in the name!Therefore, let us celebrate not one, but with two recipes. One of them really spicy!
This chutney sauce has a funny story and was thought to serve at a dinner party. One evening in Curry that we want to serve our friends is food full of flavour and well seasoned. Leave them satisfied and on a full stomach is our biggest goal. I think we all agree. This excludes any possibility of using spicy like there’s no tomorrow! Because of 2 1, or simply do not touch food or fill the glass of wine with the same rapidity of water after running a half marathon!
Yes, the chutney was extremely spicy! I, as a lover of spicy assumed, I have to admit that was a little pulled. But it was still well appreciated and was in fact delicious. Luckily for everyone there was a lot of wine on the table and even a mango lassie and ginger to calm the spicy.
Was a new recipe and, in fact, practically produced in freestyle mode. Was almost perfect, just need a few tweaks here and there. The amount of spiciness was clearly one of them.
Having said that, I had to go back to the kitchen and improve the recipe. I certainly know that feeling when we return to make the same recipe, annotating each step, each measure each ingredient, and, in the end, the result is very good but something prevents you from overcoming the freestyle version.
It was more or less this is what happened with this onion and chilli chutney. But you never got to prove the first version so believe me, this chutney recipe is really good!
Indian Naan Bread
12 units of 18-20 cm
- 500 g white flour
- 200 g warm water
- and 1/2 1 tsp dry yeast
- 1 tablespoon brown sugar
- 2 teaspoons salt integral
- 1 natural yogurt
- 1 egg
- and 1/2 2 tbsp coconut oil or butter
Let’s do it
In a large bowl combine the water with the yeast, sugar and salt. Mix well to dissolve the salt.
Add the yogurt and egg. Combine all the ingredients.
Add the flour, little by little, stirring with a spoon until it starts to form the dough. Then knead very well with your hands until the dough no longer necklace to the sides of the container. Add a little more flour if necessary.
Form a ball and let rise covered with a cloth, about 1 to 2 hours or until the dough double your size.
Over the time of yeast *, form small balls of dough with 75 g to 80 g and let them stand for 30 minutes on a lightly floured surface and covered with a cloth. Each of the balls will be a Naan bread.
Melt the coconut oil or butter in a frying pan (the same you use to cook Naans. Use a skillet with lid). Reserve the oil.
Stretch each of the balls with the help of a rolling pin. The idea is to get a thin batter (2-3 mm) and of round or oval shape.
Brush the top of the dough with oil or butter.
In hot frying pan place the dough stretched with face brush stroke down. Cover the pan with the lid.
The dough will inflate with the heat and the humidity created inside the pan. Turn the dough when it start to get toasted on one side. Keep the pan covered whenever possible. Be careful not to burn, the cooking time is very fast, about 1/2 to 1 minute on each side.
Repeat the process with the rest of the dough.
* Option: after rising and before forming the balls, you can garnish the dough as you understand, I suggest chopped garlic or herbs. Wrap well the filling back kneading and then form balls.
Onion and chilli Chutney sauce
For about 400 g
- 3 tablespoons vegetable oil
- 3 tbsp red lentils matches
- 1 tablespoon sesame seeds
- 15 dried Curry leaves
- 4 medium onions, in rooms
- 1 dried chili, or 2 if it is spicy lover
- Salt, to taste
- 3 tbsp white wine vinegar
- 3 tbsp brown sugar
- 2 tbsp dried coconut flakes
- 1 branch of coriander
- 1 teaspoon lime juice
Let’s do it
Heat the oil in a pan, when hot, fry the lentils (2 min.)
Add sesame seeds and Curry leaves. FRY a few more seconds. Careful not to fry too much Sesame which will give a very toasty flavor at the end.
Add the onion, chilli and a pinch of salt. Cook over low heat until the onions soften. The longer you cook the onion, the sweeter it will be.
When the onions are translucent add the vinegar, sugar and coconut. Wrap it up very well.
The sugar will start to melt, the vinegar evaporates and therefore the sauce to be thicker, turn off the stove.
Put it all together in a food processor, add the coriander and lime juice and chop very fine. Be careful not to lose any texture. You can add a little water if you prefer a creamier chutney.
Check the seasoning and serve or store in a sterile bottle.