leizelo
montreal, Québec (Canada)
17 mai 2007 à 21:55
Message 12 de 17
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moi j en est une mais en anglais ....si cela te vas ....elle est bonne .... mais maintenant tout le monde en ont de differente .... c est une amie qui me l avait transmi, il y a pas mal de temp ... cela venait d un de ses livres...
a bientot ... et bon appetit .
ps: je ne sais pas is tu peux avoir acces a http://www.google.com.my/ c est celui de la malaisie il y toute les recette que tu peux avoir sur le marcher pour les cheese naan ....
VOILA :
Paneer Stuffed Naan Recipe Guest Author - vandana trivedi
Ingredients:
for Naan:
1lb white flour
1oz dried yeast
1 tsp nigella seed (also known in Indian stores as charnushka or kanolfi seed)
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
3/4 cup warm water
oil or ghee to coat for stuffing:
50 gms. grated paneer or Indian cottege cheese
1 medium sized onions, chopped
1 tbsp. chopped coriander
2 chopped chilies
1/2 tsp salt or as per your taste
Mix all the stuffing ingredients together. Method:
1. Dissolve sugar in warm water.
2. Add yeast. Yeast should froth, if it doesn't, start over with fresh yeast.
3. In a seperate bowl, sift salt with flour and add nigella seeds.
4. Make a well in the centre and add yoghurt, ghee and yeast mixture.
5. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic.
6. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.
7. Shake off excess oil and cover with damp tea-towel or cloth.
8. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area.
9. Knead the dough and divide into around 6 equal portions.
10. Flatten and put one tsp of the paneer stuffing in the center. Close the edges and roll into pear shape.
11. Preheat oven to 450oF/230oC and bake all the naans for 10 mins. Brush with ghee or butter and serve.
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Ca doit etre sympa de faire soit meme ses cheeses nan dans un four tandoori. 
) 
