Bombay Naan Oamc Recipes

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

Steps:

• Sift the flour, salt, baking soda and baking powder into a large bowl.
• Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch.
• Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary.
• Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan).
• Cook until lightly browned on both sides, turning often; 8-10 minutes.

Steps:

• Preheat oven to 275 degrees.
• Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition.
• Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats.
• Combine remaining 1/2 cup flour with raisins, dates, and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter.
• Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a pan of hot water in the bottom of oven before adding loaves.
• Bake loaves for 2 hours. Loosen edges; cool on wire rack about.
• 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread.
• in plastic and store one day before slicing.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Steps:

• Boil potatoes about 10 minutes until just softening. Drain.
• Heat oil in large frying pan and add cumin, mustard seed, bay leaves and chillies (SIC).
• Cover and fry 2 minutes, shaking pan.
• Add garlic, potato and turmeric. Cover and steam until potato is soft. Stir gently once.
• Cool, divide among four trays, seal and labe. Use within 3 months.
• Reheat from frozen, covered 400F 200C gas 6 for 40 minutes.

Steps:

• Preheat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 by 2 1/3-inch loaf pans.
• Cream butter and sugar together until light and fluffy.
• Beat in eggs, one at a time.
• Beat in the bananas and vanilla.
• Sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter.
• Fold in the nuts.
• Turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven.
• Cool on rack.