Naan (From the NYT)

  • 1 envelope (2 1/2 teaspoons) dry yeast
  • 2 tablespoons sugar
  • 4 ½ to 5 cups all-purpose flour, more for dusting and rolling
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  • 2 tablespoons plain Greek yogurt
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil, more for the bowl
  • 3 tablespoons ghee (Indian-style clarified butter) or melted unsalted butter
  1. In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees – warmer than you may think!). Let stand until foamy, 5 to 10 minutes.
  2. Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
  3. Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
  4. Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
  5. Place a pizza stone or cookie sheet on the bottom rack and heat oven to 450 degrees.
  6. Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
  7. If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone or sheet. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter (this is optional), and place in a cloth-lined basket for serving. Repeat with remaining dough.

Moghlai Spinach with Browned Shallots

10 cups baby spinach – washed (or, regular spinach chopped)
1 tbsp oil
1-2 red chile pepper
1 shallot, sliced thinly
1/2 tsp salt
1/2 tsp sugar
1/2 tsp garam masala
4 tbsp heavy cream

In a frying pan over medium-high heat, saute the red chile pepper(s) in the oil until it darkens. Add shallots, and saute until well browned. Add spinach, and cool until wilted, just a few minutes. Add salt, sugar, garam masala, and cream, and cook for another 3-5 minutes. Serve hot.

Mango Chutney

3 large mangoes, peeled and chopped (about 2 lbs)
1 ½ c. chopped onion
½ c. peeled chopped granny smith apples
½ c. golden raisins
1 c. apple cider vinegar
1 ¼ c. packed brown sugar
½ c. sugar
¼ c. finely chopped fresh ginger
½ t. grated lime rind
2 T. lime juice
1 T. mustard seed
1 ½ t. celery seed
¾ t. salt
¼ t. cinnamon and cloves

Mix all the ingredients together in a large, glass bowl. Cover and chill for 8 hours or more. Transfer to large pot, bring to boil over medium heat.  Lower heat and cook 1 ½ hours, stirring frequently.  Divide mixture into airtight containers.  Store in fridge up to one week, may keep in freezer up to 6 months.

Apple Chutney

2 large tart cooking apples (such as green Granny Smith), peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice

Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Makes about 2 cups.


1 cup plain yogurt
1/2 English or hothouse cucumber, grated
1 teaspoon freshly ground black pepper
Pinch of ground coriander seeds (optional)
1 or 2 sprigs fresh cilantro, for raita garnish

Place the yogurt in a mixing bowl and add the grated cucumber, pepper, coriander and a pinch of salt. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving.

Blueberry Chutney

4 cups blueberries rinsed and stemmed
1 onion finely chopped
1 1/2 cup red wine vinegar
1/2 cup golden raisins
1/2 cup brown sugar, firmly packed
2 teaspoons mustard seed
1 tablespoon candied ginger grated
1/2 teaspoon cinnamon ground
1 pinch salt
1 pinch ground nutmeg
1/2 teaspoon red pepper flakes

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.

Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Freeze in small containers for up to one year.