Peshawar Nan. Lucknowi Naan. Naan Bread. Nuts-Saffron Naan Bread. Almon Naan. Pishtachios Naan.
Another exciting restaurant delicacy, I am going to rave about is – Peshawar Naan. I have been practically missing Delhi and Hyderabad (the cities of Nawaabs) speciality food here:( The cuisine of nawaabs will be always elaborate, tantalizing and rich.
I could never forget those days of sneaking out of my hostel, for whole-chicken tandoori(several times at Delhi & Hyderabad). At one point, I told my Dad, that we girls are taking a rented car to Sikanderabad, Fatehpur Sikri and Agra on a study tour. Dad’s exact expression was “Come on, give me a break, you are studying Science and what up with all this ‘sudden curiosity over Anthropology anyway”. I was simply passionate and gave hard time to my parents. Guess my destination was pre-disposed! No wonder, now I am completely metamorphosized from Biotechnologist to Anthropogist. Comeon, now don’t tease me asking ‘is it all because of food?’.
All purpose flour
Sugar 1 spoon
Yeast 1 spoon
Nuts – Almonds, Pistachios, Cashew nuts 1 cup.
Sift the flour, bring them in a wide tray.
Heat 1 cup of water, maybe luke warm will do. Add sugar, salt and yeast to this. Leave it on the counter top for 10-20 minutes. Once the water gets frothy…add this to the flour and knead gently. Cover with wet cloth and leave the set-up for 7-8 hours.
Meanwhile, toast the nuts and grate them, I pounded them manually. Set aside.
You will see the dough has doubled in its volume. Now punch and divide them into equal parts. About ping-pong ball size will do.
Now roll them up, fill the grated nuts, fold them again and knead very gently this time. Repeat the same for all the remaining stuff.
Now place them in a well-greased tray, preheat your oven. Approximately 350 F, will do…bake them for 20-30 minutes.
Serve warm along with spicy mughalai curries. Enjoy.:)