Contents
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Ingredients
For the filling:
- 8 Pc. Potatoes
- 0,5 Pc. Cauliflower
- 1 Pc. Ginger
- Ghee
- 1 tsp Cumin seeds
- 0,75 tsp Black cumin seeds
- 1 pinch Chili
- 1,5 tsp Coriander
- 1,5 tsp Sweet paprika powder
- 1,5 tsp Garam Masala
- Salt
For the dough:
- 300 g Flour
- 5 tbsp Ghee
- 1 tsp Dried thyme
- 1,5 tsp Salt
- 175 ml Water
For the mango chutney:
- 1 Pc. Mango
- 1 Pc. Papaya
- 1 Pc. Red peppers
- 2 Pc. Onion
- 1 Pc. Ginger
- Olive oil
- 2 tbsp Brown sugar
- 2 tbsp Mustard seeds
- 1 tsp Turmeric
- Salt
- 1 tsp Tandorri paste
- 50 ml White wine vinegar
For the king prawns:
- Shrimp big
- 5 Pc. Onions
- Ghee
- Garam masala
- 2 tsp Turmeric
- Chili powder
- 4 Pc. Bay leaves
- 4 Pc. Cinnamon bark
- 4 Pc. Cardamom pod
- 5 Pc. Cloves
- 2 Cans Coconut milk
- 1 tsp Salt
- 2 tsp Sugar
For the naan:
- 150 ml Milk
- 15 g Yeast cubes
- Sugar
- 500 g Flour
- 1 tsp Salt
- 1 tsp Baking powder
- 2 tbsp Oil
- 150 g Yogurt
- 1 Pc. Egg
For the salad:
- 8 Pc. Tomatoes
- 1 Pc. Cucumber
- 1 Pc. Onion
- 300 g Yogurt
- 2 tsp Cumin powder
- Salt
- 1 tbsp Oil
Instructions
The filling:
- Peel and quarter the potatoes, cut the cauliflower into florets, then steam-cook for 25 minutes. Peel and grate a large piece of ginger, approx. 4-6cm.
- Heat the ghee (alternatively purchased clarified butter) in a pan, heat 1 teaspoon of cumin seeds and ¾ teaspoon of black cumin seeds in it.
- Add ginger and the other spices.
- Mash the potatoes and cauliflower and mix with the spice / ghee mixture.
The dough:
- Knead all the ingredients and leave them to stand overnight. Then roll out the dough into a circle, approx. 14 cm in diameter, and divide the circle.
- Fold on the long side - to do this, wet the edge with a little water and press it down with a fork. Fill the dumpling with 1-2 teaspoons of the filling.
- Wet the edge of the open side with water again and press it down with a fork. Fry for about 5-8 minutes and turn in between. It is best to chill before deep-frying.
The mango chutney:
- Dice the mango and papaya very small, cut a small piece of fresh red pepperoni very finely, dice the onions very finely and peel and grate a large piece of ginger.
- Heat the olive oil in a pan, fry the onions until translucent. Add ginger and sauté with it. Sprinkle with brown sugar and caramelize, then add mustard seeds and cut fruit.
- Then add turmeric, salt, tandoori paste and white wine vinegar and simmer for about 15 minutes, stirring constantly. Let cool before serving.
The King Prawns:
- 3 Chop the onions, puree 2 - 4 onions. Heat the ghee and fry the Garam Masala in it. First add the cut onions and fry them, then add the pureed onions and the spices.
- Add everything to the onions after they have been sautéed and sauté again. Be careful not to burn the spices, otherwise it will be bitter.
- Add coconut milk, salt and sugar. Let everything boil down for 15 minutes. Season to taste and, if necessary, add seasoning.
- To serve, put in the prawns first and do not cook too long. Otherwise the prawns will be hard.
The naan:
- Warm up the milk (caution, only run warm so that the yeast does not break down) and dissolve the yeast in it. Add a little sugar and stir until the yeast is dissolved.
- Then knead the other ingredients together with the yeast milk vigorously. Let it go overnight.
- Dough is enough for approx. 9 pan nenna: Divide into 9 parts and roll them out, may be “out of round”, is more authentic.
- Fluff and fry in a pan with a little ghee on both sides, turn several times. Clean the pan in between. The batter is good if it bubbles up when seared.
The salad:
- Dice tomatoes, peel and dice cucumber. Peel and dice the onion or cut into half rings.
- For the dressing, put oil in a pan to heat the cumin seeds (be careful, jump). Then mix the ingredients together and pour over the salad.
Nutrition
Serving: 100gCalories: 269kcalCarbohydrates: 35gProtein: 6.1gFat: 11.5g