Baby Friendly Vegetable Naan Recipe By Tasty Recipes

HEALTHY VEGGIE CURRY WITH GARLIC NAAN RECIPE BY TASTY

Steps:

• In a medium pot, combine the rice, water, coconut oil, and salt. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, until the water is absorbed. Once finished cooking, remove the rice from the heat and fluff.
• Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and potatoes are golden brown around the edges, about 10 minutes.
• Reduce the heat to medium. Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
• Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
• Add the tomatoes, chickpeas, water, and salt and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
• Stir in the coconut milk and frozen peas. Cook until heated through, about 2 minutes longer. Remove from the heat.
• Meanwhile, in a large bowl, stir together the flour, salt, baking powder, and sugar. Create a well in the middle of the dry ingredients and pour in 1 tablespoon of melted ghee, the yogurt, skim milk, and a bit of the water. Mix until combined, adding more water as needed until the dough comes together.
• Transfer the dough to a lightly floured surface and knead until no longer sticky, then shape into a ball and divide into quarters. Roll out the dough portions to ¼ inch (6 mm) thick.
• In a small bowl, combine the remaining tablespoon of melted ghee with the garlic.
• Heat a bit of ghee in a medium nonstick pan over medium-high heat. Add a dough round and brush with the ghee and garlic mixture. Cook for 3-4 minutes, until the dough bubbles up and forms a nice brown crust, then flip and cook on the other side. Repeat with the remaining dough.
• Serve the curry over the rice with the naan on the side.
• Enjoy!

BABY FRIENDLY LENTIL AND VEGGIE DHAL RECIPE BY TASTY

Steps:

• In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
• Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.

BABY FRIENDLY VEGETABLE NAAN RECIPE BY TASTY

Steps:

• Mix all the ingredients except ghee and knead to make a dough. If the dough is sticky - add more flour. If it's dry- add extra yogurt.
• Let it rest for 10 minutes but preferably not longer as the vegetables will release water, making the dough slightly soggy. It can always be adjusted with extra flour.
• Divide into 5 balls and roll on a floured surface.
• Cook on a hot pan with ghee and serve.

NAAN (INDIAN FLATBREAD)

Steps:

• In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
• 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.
• 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.
• 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.
• If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
• 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.
• If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. 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, and place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.