Indulgent Asian food

It’s not often that I get to cook with my mum, it’s always an opportunity to experiment with new recipes.
This particular weekend we decided to make some homemade vegetable samosa’s with homemade pastry followed by some instant homemade jalebi. It was a completely indulgent weekend because both the samosa’s and the jalebi are fried so copious amounts of tea were drunk to help the delicious food to go down but then it’s the best way to eat this type of food.

The samosa’s were more my mum’s idea I simply assisted. She had already boiled the potatoes 20170604_132135before I arrived I simply had to make the filling. I had no recipe to hand so in my usual style I winged it, making it up as I went along tasting to see if there were enough spicies, salt etc.

For the pastry my mum found this YouTube video, (please note it doesn’t have any sound) my mum watched it mostly for the technique the lady in the video used to make the samosa pastry. She rolled out the round discs and cooked them slightly on a flat pan! It sounds odd but the technique worked, you have to watch the video because the way I would describe the technique wouldn’t do it justice.
This is a time consuming method and much easier when there are two of you making them or if you make them in bulk then freeze them but the end result is work it. The pastry when fried was light and crispy just how a samosa should be. My youngest sister is extremely fussy and even these won her seal of approval.

Jalebi is one of my favourite Asian sweets, it’s sticky and very sweet. Using a piping bag or squeezy bottle a batter is piped/squeezed into hot oil in a swirly round pattern until a nice golden colour then soaked in a sugar syrup to give it’s sweet sticky taste and texture. It is because of it’s sweetness that I can only eat one of two at a time so thought a homemade version to suit my taste would be ideal. A normal jalebi batter is expected to sit overnight to allow so the jalebi once fried is light in the middle and crispy on the outside. I didn’t have the time or the patience to wait almost 24 hours for a jalebi batter to be ready, luckily I found this instant jalebi batter recipe from Tarla Dalal, you can add colouring to the batter if you want but I left mine au naturel. This was my first time making them so my piping technique needs some work but I did make some interesting shapes and patterns with the batter.

This is how they are meant to look. 220px-Awadhi_jalebi

This is how mine looked.


The texture of the finished jalebi’s is slightly different to the overnight batter mixture but they taste just as good and quite addictive. They were sticky, crispy and the right amount of sweetness for my taste. I personally found they weren’t as crispy the following day but still nice to have with a cup of tea.

This type of food it a treat, I couldn’t eat like this every weekend but it doesn’t hurt to be a bit indulgent now and then.


Light as a feather naan

Was having chicken kebabs for dinner this weekend and thought what would go nicely with it? Naan of course.

Breads are not my forte but I was feeling brave so with the aid of Google I found this straightforward and easy to follow recipe on I did double and change the recipe slightly; instead of just plain flour I used half plain and half bread flour with an extra tablespoon of yoghurt. The extra yoghurt did create stickier dough; I just kept adding extra flour during the kneading process until I got the consistency I wanted.

20170225_203735The dough need to be left for an hour to rise, I realised mid-way through this hour that I wasn’t going to be using the dough until the evening so put the dough in the fridge so slowly rise. By the time I came to getting the dough out of the fridge it was nearly at the top of the bowl. Knocked the dough back and let it sit on the counter for a bit before I made the individual naans.

20170225_205134I cooked the naans on a tawa but a normal frying pan would work, though I am thinking of cooking them under the grill next time as then I can make a few in one go. I have to admit these turned out20170225_210355 much better than I expected, soft, light and didn’t give you that bloated feeling. I did roll them out a lot thinner than your usual thick naans so they looked a bit more like puffed up roti’s but they tasted like a naan. As they were small and thin they cooked a lot quicker as you can tell I got distracted by something and this one nearly became charcoal.

My family are usually my harshest critics, my sister said they were a bit chewy, not as good as our mums but nice, my mum and brother liked them, can’t please everyone! It could be that the naans were a day old when they tried them but I think my sister was just being difficult.

If you have not ever made naans before then this recipe is one to start you off. Easy to follow and in my opinion they turned out tasting nice without leaving you with a bloated feeling afterwards.