Carrot Ginger Soup and Homemade Naan

Basic Oven-Grilled Leavened Breads
Tandoori Naan (recipe #4 & 5)












Ingredients:

2 tsp active dry yeast
1 tsp sugar
1/4 cup warm water (110 F)
1/2 cup non-fat plain yogurt (Optional) or water
2 tbs veg oil
2 cups all purpose flour (or bread flour)
1/4 cup melted butter for basting (optional)

Directions:

1.) Dissolve the yeast & sugar in the warm water until frothy (10 minutes). Mix in the yogurt and oil. Mix the flour and salt in another bowl and then add it bit by bit into your yeast mixture. Mix/knead until smooth and no longer sticky (add more flour if too sticky, and more water if too dry)

2.) Once you have a nice smooth dough, transfer to a slightly oiled large bowl. Cover with plastic wrap and a kitchen towel. Place in a warm place to double in size (1-2 hours)

3.) Once it has risen to double its size, beat down and knead a few more times (adding flour when needed to keep it from sticking to your hands) Then pinch off 10-12 small balls. One at a time, flatten with palm, cover the surface with flour and roll out on a slightly floured surface to 7-8 inch circles. Then broil (on low) for 3-4 minutes per side. Serve warm!

Carrott Ginger Soup
Gajjar-Adrak Ka Soop














Perfect soup for below 30 weather. This recipe yields around 4-6 servings and is perfect with a side of fresh homemade Naan.















Ingredients:

1 tsp coarsely ground black pepper
2 tbs vegetable oil
2 bay leaves
1 tsp cumin seeds
1 cup chopped onion
8-10 quarter-size slices of peeled fresh ginger
1 pound carrots, unpeeled, coarsely chopped
1 cup coarsely chopped fresh cilantro
5 cups water
1 tsp salt
1 cup plain yogurt (whisked until smooth)
1-2 tbs fresh lemon juice














1.) Heat the oil over medium-high heat, cook the bay leaves, and cumin seeds. Stir frequently. Quickly add the onion and cook until golden. Add the ginger and cook another minute.

2.) Add the carrots and cilantro, stirring until the carrots are golden (around 10 minutes) Add the water and bring to a boil then reduce the heat to medium-low and simmer until the carrots are soft, about 10-15 minutes.

3.) Now comes the fun part! Let the soup cool, remove the bay leaves and puree in a blender until smooth. Return to the pan and simmer until slightly reduced. Mix in the yogurt and boil for a bit longer. Mix in the lemon juice, garnish with black pepper and serve!