Pakistani on Arshad Siddiqui

Naan - II

Sat, 25 Apr 2020 15:41:00 +0100

A more recent version of my Naan Bread recipe.

Ingredients #

Water (lukewarm) – 3/4 cup
Yeast (instant) – 1 tsp
Salt – 1 tsp
Sugar – 1 tsp
Plain flour – 3 cups
Baking soda – pinch
Yoghurt – 2 and 1/2 tbsp
Oil – 2 tbsp

Makes about 6 naans

Recipe #

Dough preparation #

Mix salt, sugar, and yeast into lukewarm water.
Leave the mixture in a warm place for 5-15 minutes to activate the yeast (timing depends on room temperature).
Combine baking soda with the plain flour and mix well.
Add oil and yoghurt to the flour mixture.
Add the yeast water gradually and mix to form a soft dough — don’t overwork it.
Place the dough in a large bowl and cover with cling film.
Let it rise for 30 minutes to 2 hours depending on the temperature.

Baking #

Preheat your oven to 220°C (or equivalent) and leave the baking tray inside for 20 minutes to heat.
Divide the dough into 6 equal balls.
Roll each ball out into a round or teardrop shape.
Optionally, sprinkle sesame seeds on top and gently press them in.
Place the naans on the hot baking tray and bake for 3-5 minutes, turning halfway through, until puffed and golden.
Remove from the oven and brush hot naans with butter immediately.

Enjoy warm naan with rich Nihari or your favourite curry!

Karahi Chicken

Sun, 16 Aug 2015 04:00:00 +0000

Ingredients #

1 kg Chicken or Mutton
3 medium Onions, cut into cubes
¼ tbsp Carom (Ajwain) seeds
1 inch Ginger, finely chopped
3 cloves Garlic, finely chopped
1 can Tomato puree
1½ tsp Coriander powder
1 tsp Shaan Karahi masala
½ tsp Chilli powder
Salt, to taste
4 tbsp Oil
½ cup Water
3 Jalapenos, sliced vertically on one side
1 tbsp dried Fenugreek (Methi) leaves

Recipe #

Heat oil in a wok (karahi). Add onions and fry until the edges start to turn golden brown.
Add carom (ajwain) seeds and fry for 15 seconds.
Add chopped ginger and garlic, fry until they release oil.
Add tomato puree and sauté until oil separates from the mixture.
Add coriander powder, shan karahi masala, chilli powder, and salt. Mix well.
Add chicken and cook for 5 minutes, stirring occasionally.
Add water, cover, and cook until the chicken is tender.
Add jalapenos and dried methi leaves, cook for another 5 minutes.

Serve hot with naan or steamed rice.

Nihari

Sat, 10 Sep 2016 02:30:00 +0100

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.