Buttered naan.

Norway · Jan 21st, 2007, 00:15

OK, today I have made paneer and now I am in the middle of baking naan-breads. In Hyderabad we got buttered naans, I just LOVED them. BUT what do they do? Do they take butter on before or after they have been in the oven???

Thanks in advance.

C.

ranjan154 · Jan 21st, 2007, 00:25

They apply after it is taken out from the oven..

Norway · Jan 21st, 2007, 02:02

Quote:

Originally Posted by Travinfoindia

They apply after it is taken out from the oven..

Thanks in a million! I read it at the internet before I made the naans and they came out to be very nice!

C.

Nattusbs · Jan 21st, 2007, 02:37

Norway

I read a number of your posts before you went to India, the apprehensions and all.

However, I do not see any report of your visit - good & not so good experiences (see, I did not say Bad, b'cos I have a positive attitude!). Please describe and point me to the link.

Re: Naan, this is my personal opinion. I love Naan. However, it is made typically of "maida" which is white flour with no nutrient value. So, I tend to keep its consumption in moderation - same goes for Battura (as in Channa-batura). The other thing I do (also when I made samosa erdayyest which also is made with maida) - I make the dough with 50% maida and 50% chappati flour (wheat) - that way I get the stretchy effect of the maida and hopefully more nutrition.

Re: Buttered Naan - apply the butter as soon as the Naan is taken out of the oven. It will melt immediately on the hot Naan.

Cheers

Nattusbs

Norway · Jan 21st, 2007, 02:57

Hi Nattusbs,

I have written in some threads and I also made a new thread that was called... oh, I don't remember what it was called...

It was written some of the first days in Hyd. If you "click" on my name I think you can "click" at either all my msg. or all threads started buy me. I have had a very buissy week after I returned so I haven't had much time to write either here or to my friends, but I am sure I soon will get the time (just have to finnish the yearly economic report for 2006...

).

Anyway, while eating today me and my husband talked about India. I think I became very facinated and I think it's like a love/hate realtionship. The things I didn't like made me some of my best memories. Like the traffic, boy did I hate the traffic. BUT it is also what I will remember, laugh and talk about now when I am back. Sitting in the taxi or in the bus, looking out of the window, I just loved it! Normally I hate to sit in the traffic, in Hyd. I sat like "paralysed". I couldn't talk, I had to sit with my face close to the window so I could see EVERYTHING. The cows, the beggars knocking at the window, the camels, the goats, the people living in tents with TV's inside etc... I loved the people, still some of them made me crazy (like the taxi-drivers). I LOVED the food, still I was terrible affraid of getting sick...

OK, I have to finnish my reports now...

C.

kalyani68 · Jan 21st, 2007, 05:12

Wow, you are dedicated, making your own naan and paneer from scratch. Food made yourself tastes better than anything store-bought. That's why I like to make my own yogurt, sweets and samosas. I love naan but have not made any myself. Making from scratch can become a problem when you only like the taste of your own dishes and can't eat the same item somewhere else!

04274108 · Jan 21st, 2007, 06:38

Apologies to go off topic here but Nattusbs, is your avatar a picture of Tiger from the Hotel Sheela in Agra?

Nattusbs · Jan 21st, 2007, 06:54

04274108

No, my avatar is a pic of my pure-bred German Shepard named Nattu!

He is 3-1/2 yrs old, about 100 lbs and a big baby - had him since he was 6 weeks old.

Cheers

Nattusbs

Norway · Jan 21st, 2007, 18:03

Quote:

Originally Posted by kalyani68

Wow, you are dedicated, making your own naan and paneer from scratch. Food made yourself tastes better than anything store-bought. That's why I like to make my own yogurt, sweets and samosas. I love naan but have not made any myself. Making from scratch can become a problem when you only like the taste of your own dishes and can't eat the same item somewhere else!

I am not sure if it was luck or skills that made both the paneer and the naans very nice, I hope it was skills...

I have not tried to make my own yougurt yet, I may try it next time I cook Indian food. I had never thought I would miss India, but I do, very much... I even miss the traffic! :-D

C.

Nick-H · Jan 21st, 2007, 20:38

All you need is the right climate to make yoghurt. Apart from that there's nothing to it at all.

But in Norway in the winter? Errr.... I don't think so, I'm afraid!

Unless you buy one of these incubator gadgets.

capt_mahajan · Jan 21st, 2007, 20:43

Even I can make dahi (indian yoghurt)!!

In the cold, set it in the evening and wrap the utensil you have mixed it in in a woolen sweater overnight. Its all trial and error, but it works.

You would probably be sleeping in some kind of heated house anyway, in the extreme cold.

Norway · Jan 21st, 2007, 20:52

To Nick and Capt.

I can remember my father made yogurt when I was a little girl, so yes, we CAN make it in cold Norway!

Another question... Does it taste different that the one you buy? I haven't seen paneer in the shops here, so I HAD to make it myself to get it and the naans you buy here does not taste like naans at all.

Capt. You see the goat as my avatar? It's a goat I found near Charminar. Haha, because of the strange ears I wasn't sure if it WAS a goat at first glance...

C.

Nick-H · Jan 21st, 2007, 21:27

I suspect that the flavour of your curd (yoghurt) is going to depend on two things... the milk that you make it from and the spoonful of yoghurt you use as the culture.

Our home-made (of course it all happens at room temperature here, even overnight) is creamier and less sharp than bought.

I'm impressed that you made paneer: must be much harder than yoghurt!

mangrove · Jan 21st, 2007, 21:47

Hey!

I've also made yogurt during the cold winters of Canada - I just made sure that it was in a warm spot of the house. Made paneer a few times, and for me that was so much easier than yogurt. It just seemed like there was no trial and error with paneer, was perfect everytime

Norway · Jan 21st, 2007, 21:48

Hmmm.. I think I will try to make yoghurt next weekend, maybe. Sounds nice!

Paneer was "easy peasy". In fact, the naan-breads was much more complicated, but non of them was difficult. (I really love to cook and bake, so it may be difficult for somebody who is not used to it.)

I have to admit that for the curry, I used a "ready-made" one. I will try to make it from scratch next time.

Strange thing is, I was not very fond of Inian food before I went to India, now, I just LOVE it. Maybe because it remindes me of India....

C.

Jan 21st, 2007, 00:15	#1
Norway Senior Member Join Date: Sep 2006 Location: Norway Posts: 149	Buttered naan. OK, today I have made paneer and now I am in the middle of baking naan-breads. In Hyderabad we got buttered naans, I just LOVED them. BUT what do they do? Do they take butter on before or after they have been in the oven??? Thanks in advance. C.

Jan 21st, 2007, 00:25	#2
ranjan154 Amateur Photographer Join Date: Dec 2006 Location: Greater Noida (India) Posts: 856	They apply after it is taken out from the oven.. __________________ Rakesh Ranjan -------------- http://www.flickr.com/photos/travinfoindia/

Jan 21st, 2007, 20:43	#11
capt_mahajan Infidel Sufi Join Date: Sep 2005 Location: styx Posts: 13,605	Even I can make dahi (indian yoghurt)!! In the cold, set it in the evening and wrap the utensil you have mixed it in in a woolen sweater overnight. Its all trial and error, but it works. You would probably be sleeping in some kind of heated house anyway, in the extreme cold. __________________ . Outside the machine

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Jan 21st, 2007, 02:37	#4
Nattusbs Maha Guru Member Join Date: Jun 2006 Location: IIT-Kharagpur Posts: 656	Norway I read a number of your posts before you went to India, the apprehensions and all. However, I do not see any report of your visit - good & not so good experiences (see, I did not say Bad, b'cos I have a positive attitude!). Please describe and point me to the link. Re: Naan, this is my personal opinion. I love Naan. However, it is made typically of "maida" which is white flour with no nutrient value. So, I tend to keep its consumption in moderation - same goes for Battura (as in Channa-batura). The other thing I do (also when I made samosa erdayyest which also is made with maida) - I make the dough with 50% maida and 50% chappati flour (wheat) - that way I get the stretchy effect of the maida and hopefully more nutrition. Re: Buttered Naan - apply the butter as soon as the Naan is taken out of the oven. It will melt immediately on the hot Naan. Cheers Nattusbs

Jan 21st, 2007, 02:57	#5
Norway Senior Member Join Date: Sep 2006 Location: Norway Posts: 149	Hi Nattusbs, I have written in some threads and I also made a new thread that was called... oh, I don't remember what it was called... It was written some of the first days in Hyd. If you "click" on my name I think you can "click" at either all my msg. or all threads started buy me. I have had a very buissy week after I returned so I haven't had much time to write either here or to my friends, but I am sure I soon will get the time (just have to finnish the yearly economic report for 2006... ). Anyway, while eating today me and my husband talked about India. I think I became very facinated and I think it's like a love/hate realtionship. The things I didn't like made me some of my best memories. Like the traffic, boy did I hate the traffic. BUT it is also what I will remember, laugh and talk about now when I am back. Sitting in the taxi or in the bus, looking out of the window, I just loved it! Normally I hate to sit in the traffic, in Hyd. I sat like "paralysed". I couldn't talk, I had to sit with my face close to the window so I could see EVERYTHING. The cows, the beggars knocking at the window, the camels, the goats, the people living in tents with TV's inside etc... I loved the people, still some of them made me crazy (like the taxi-drivers). I LOVED the food, still I was terrible affraid of getting sick... OK, I have to finnish my reports now... C.

Jan 21st, 2007, 05:12	#6
kalyani68 Senior Member Join Date: Nov 2005 Location: Midwest USA Posts: 225	Wow, you are dedicated, making your own naan and paneer from scratch. Food made yourself tastes better than anything store-bought. That's why I like to make my own yogurt, sweets and samosas. I love naan but have not made any myself. Making from scratch can become a problem when you only like the taste of your own dishes and can't eat the same item somewhere else!

Jan 21st, 2007, 06:38	#7
04274108 Senior Member Join Date: Aug 2004 Location: Earth Posts: 295	Apologies to go off topic here but Nattusbs, is your avatar a picture of Tiger from the Hotel Sheela in Agra?

Jan 21st, 2007, 06:54	#8
Nattusbs Maha Guru Member Join Date: Jun 2006 Location: IIT-Kharagpur Posts: 656	04274108 No, my avatar is a pic of my pure-bred German Shepard named Nattu! He is 3-1/2 yrs old, about 100 lbs and a big baby - had him since he was 6 weeks old. Cheers Nattusbs

Jan 21st, 2007, 20:38	#10
Nick-H This is just a cameo appearance Join Date: Oct 2004 Location: Chennai, India Posts: 36,189	All you need is the right climate to make yoghurt. Apart from that there's nothing to it at all. But in Norway in the winter? Errr.... I don't think so, I'm afraid! Unless you buy one of these incubator gadgets.

Jan 21st, 2007, 20:52	#12
Norway Senior Member Join Date: Sep 2006 Location: Norway Posts: 149	To Nick and Capt. I can remember my father made yogurt when I was a little girl, so yes, we CAN make it in cold Norway! Another question... Does it taste different that the one you buy? I haven't seen paneer in the shops here, so I HAD to make it myself to get it and the naans you buy here does not taste like naans at all. Capt. You see the goat as my avatar? It's a goat I found near Charminar. Haha, because of the strange ears I wasn't sure if it WAS a goat at first glance... C.

Jan 21st, 2007, 21:27	#13
Nick-H This is just a cameo appearance Join Date: Oct 2004 Location: Chennai, India Posts: 36,189	I suspect that the flavour of your curd (yoghurt) is going to depend on two things... the milk that you make it from and the spoonful of yoghurt you use as the culture. Our home-made (of course it all happens at room temperature here, even overnight) is creamier and less sharp than bought. I'm impressed that you made paneer: must be much harder than yoghurt!

Jan 21st, 2007, 21:47	#14
mangrove Senior Member Join Date: Dec 2006 Location: Canada Posts: 292	Hey! I've also made yogurt during the cold winters of Canada - I just made sure that it was in a warm spot of the house. Made paneer a few times, and for me that was so much easier than yogurt. It just seemed like there was no trial and error with paneer, was perfect everytime

Jan 21st, 2007, 21:48	#15
Norway Senior Member Join Date: Sep 2006 Location: Norway Posts: 149	Hmmm.. I think I will try to make yoghurt next weekend, maybe. Sounds nice! Paneer was "easy peasy". In fact, the naan-breads was much more complicated, but non of them was difficult. (I really love to cook and bake, so it may be difficult for somebody who is not used to it.) I have to admit that for the curry, I used a "ready-made" one. I will try to make it from scratch next time. Strange thing is, I was not very fond of Inian food before I went to India, now, I just LOVE it. Maybe because it remindes me of India.... C.