Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: gideon_farquharson on October 29, 2008, 06:07 PM
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Hi Folks,
This website is a godsend. I emigrated to America nearly 3 years ago and the thing I miss more than anything is BIR curry. There's a couple of recipes missing off my prefect menu, one is Brinjal Bhaji and the other is how to do the stuffing fro a Peshwari Naan.
Any help would be most appreciated.
Cheers,
Steve.
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how to do the stuffing fro a Peshwari Naan
Is that the orange coconut flavoured centre you're speaking of? Some peshwari I get don't have the stuffing and some do.
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This is the (cream coloured) filling in a 'Peshwari' Naan which is essentially almond powder/raisin mix (sometimes with the addition of a little coconut powder). This is pressed and folded into the middle of the Naan before cooking.
SnS ;)
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This is the (cream coloured) filling in a 'Peshwari' Naan which is essentially almond powder/raisin mix (sometimes with the addition of a little coconut powder). This is pressed and folded into the middle of the Naan before cooking.
I've had them thay way too. I prefer the orange coloured filling though.
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That all sounds right.
As you say, BB, some are orange some are not. The ones I usually have are cream colored, stuffed with what tastes like ground almonds, sultanas and perhaps coconut. But there's something else there, almost like it's bound with a sugar syrup or something. And then what, just lay it on top, fold it in half and cook it?
S
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I've never come across an orange coloured Peshwari Naan - a Scottish thing perhaps?
Isn't the orange one (BB refers to), a standard Keema Naan?
:-\
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Isn't the orange one (BB refers to), a standard Keema Naan?
Nope :P It's a peshwari nan. Just rather than having stuff on the outside, it has a sort of orange coloured fondant like centre.
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And then what, just lay it on top, fold it in half and cook it?
That's it ...
... although sultanas are probably better to use than raisins.
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The ones I usually have are cream colored, stuffed with what tastes like ground almonds, sultanas and perhaps coconut. But there's something else there, almost like it's bound with a sugar syrup or something. And then what, just lay it on top, fold it in half and cook it?
Hi Gideon,
Once you've established a mix that you're happy with (i.e. some combination of sultanas, desiccated coconut, coconut powder, flaked almonds, almond meal, sugar...maybe honey or syrup) you need to form the dough into a ball (roughly cricket-ball-sized).
Stick your thumb into the dough to make a hole from the outside to the middle of the dough. Wiggle it around to expand the hole in the centre of the ball.
Push your filling though the hole and into the centre of the ball (don't overfill it or you'll end up with a mess!).
Close the hole (i.e. re-shape the dough into a ball) and then carefully form the dough into a naan shape - as you would do for a plain naan (you don't really need a rolling pin, just shape it with the palm of your hand and your fingers).
Be careful not to flatten the naan too much or you'll flatten the sultanas! You also want to avoid the sultanas coming to the surface of the naan dough because they will burn (and become bitter) during cooking.
The same method is used for other fillings too (e.g. keema naans, kulcha naans, etc)
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I too have had a Peshwari Naan with an orange coating or stuffing and I suspect that it is the addition of orange food colouring powder to the ingredients already mentioned, perhaps with a sweetener - honey or brown sugar?