Bread Machine Naan

Here is the naan recipe I used. I also at the end just brushed on some butter/garlic mix for some flavor. This was a good one- nice and fluffy and making the dough in the breadmaker saves soooo much time! I eat this with most of the Indian food that we make! Enjoy!

(http://www.food.com/recipe/easy-naan-bread-machine-41503)

Ingredients

1/2 cup milk

2 tablespoons vegetable oil

1/4 cup yogurt

2 eggs

1 teaspoon salt

4 cups bread flour

4 1/2 teaspoons bread machine yeast

Directions:

1 Add ingredients to the bread pan according to the manufacturer's directions.

2 Set Cycle: dough; Loaf size: 2 lb.

3 After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.

4 Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).

5 When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.

6 Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.

7 Bake for about 4 minutes, until puffed up.

8 Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.

9 These freeze very well.

Read more: http://www.food.com/recipe/easy-naan-bread-machine-41503#ixzz1QPtPA4l6

Quick Curried Chick Peas

This was really good too- but the chick peas took a long time to cook. I covered the pot at the end and that helped some. I also made some homemade naan with this which I will post next. Great Indian flavors yum yum! again budgetbytes.blogspot.com. Click here for the pictures. Enjoy!

Total Recipe cost: $3.16
Servings Per Recipe: 6
Cost per serving: $0.53
Prep time: 10 min. Cook time: 20 min. Total: 30 min.

INGREDIENTS		COST
2 Tbsp	olive oil	$0.22
1 med	yellow onion	$0.37
2 cloves	garlic	$0.14
2 (15 oz.) cans	chick peas, drained	$1.32
1 (20 oz.) can	tomato sauce	$0.52
1 cup	water	$0.00
1 Tbsp	curry powder	$0.15
1/2 bunch	fresh cilantro	$0.44
TOTAL		$3.16

STEP 1: Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).

STEP 2: Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.

STEP 3: While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.

Rice Pudding (Aka Kheer)

Ok, once again http://budgetbytes.blogspot.com. The only thing I changed was adding more cinnamon at the end. I also served it cold because that is how I like my rice pudding. And I did use yellow raisins instead of regular. This was a big hit. Click here for the picture play by play. Hope you enjoy!

Total Recipe cost: $2.74
Servings Per Recipe: 4
Cost per serving: $0.69
Prep time: 5 min. Cook time: 45 min. Total: 50 min.

INGREDIENTS		COST
1 Tbsp	butter	$0.05
1/4 cup	sliced almonds	$0.16
1/4 cup	raisins	$0.56
1/2 cup	jasmine rice	$0.44
4 cups	milk	$1.30
1/2 tsp	cinnamon	$0.05
1/4 tsp	nutmeg	$0.05
1/4 tsp	vanilla extract	$0.07
1 whole	bay leaf	$0.02
1/4 cup	sugar	$0.04
TOTAL		$2.74

STEP 1: Saute the almonds and raisins in butter over medium heat for one minute. Add the dry rice and saute for 1-2 minutes more or until it looks slightly golden and toasted. Watch the heat carefully, if the butter or sugar from the raisins begins to burn take it off of the heat immediately.

STEP 2: Add the milk, sugar, cinnamon, nutmeg, vanilla and bay leaf to the pot. Using a whisk stir it well so there are no clumps. Bring the mixture to a boil over medium/high heat while stirring often with a whisk. As soon as it comes to a boil, reduce the heat to medium/low and let it continue to simmer until thickened (30-40 min). Stir often with a whisk to prevent caking and burning on the bottom.

STEP 3: After 30-40 minutes the rice should be soft and the mixture should be thick and creamy. Serve hot or cold.