Tag Archive | Naan bread recipe

My Allotment Today and A Diwali Meal

Today at the allotment I weeded around my spring cabbages.

Unfortunately the slugs have been eating the cabbages, so I had to put some more organic slug pellets around them.

I also cleared away all the dead rhubarb leaves and weeded around the plants.

I walked around my plot and noticed my poach egg plants are flowering again.  They look beautiful.

My chrysanthemums are flowering well too, considering it is their first year.  They were given to me last year, by my good allotment friend, Tina.

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Diwali – A Hindu Festival of Light and a Diwali Meal

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In Leicester, where I live, there is one of the biggest Diwali Celebrations outside of India.  Just over a week ago, on the 4th November, approximately 35,000 people attended the ‘switching on’ of the lights that decorate the road along the ‘Golden Mile’ in Leicester.  The Golden Mile is so called because it is lined with the largest selection of Indian jewellery shops outside of India.

For one night a year, the road is closed and they have a firework display and live cultural entertainment on a stage, as the ‘festival of light’ marks the start of the Hindu New Year.

Diwali is actually a five day festival.  It honors the victory of good over evil, and brightness over darkness.  It also marks the start of winter.

Diwali means “festival of lights,” and people light rows of lights.  The exchange of gifts is also traditional during this holiday, and many people host dinners and parties.

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We are not of ‘Hindu’ religion in our house, but we do enjoy Indian food.  So to join in the celebrations, we had a ‘Diwali’ meal on Sunday.  We lit lots of candles and enjoyed some lovely Indian food:

We had poppadum’s with mango chutney and a yoghurt and mint dip and onion bhaji’s and vegetable samosas.  The yoghurt and mint dip is so easy to make, as you just mix in a couple of teaspoons of dried mint into your natural yoghurt and leave it in your fridge for a few hours before you need it.

I cooked two different curries.  You can find one recipe here and the other recipe is a ‘Chicken and Vegetable korma’ which you can find lower down today’s blog.

I served the curries with rice and homemade naans.  You can find the recipe for naan bread here.

All in all it was a lovely meal, which we all enjoyed.

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Chicken and Vegetable Korma Recipe:

 

2 tablespoons olive oil

2 medium onions, chopped

200 grams natural yoghurt

4 cloves of garlic, chopped

4 teaspoons turmeric

2 heaped teaspoons of garam masala

1 teaspoon chilli powder

Leftover cooked chicken

Leftover cooked vegetables

 

Preheat the oven Gas 6 / 400F / 200C

Fry the onions in the olive oil until they are soft.

Put the onion, garlic, yoghurt and spices into a bowl and blend with a stick blender until smooth, (or use a liquidiser).  It should be a creamy consistency, add a little water to thin if necessary.

Put the cooked chicken and leftover cooked vegetables into the sauce mix and completely coat them with the sauce.

Transfer the mixture to an ovenproof dish and cook for approximately 45 minutes, until it is piping hot.

Serve with rice, yoghurt and naan bread.

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Thank you for reading my blog today.

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Leaf Mould & A Week Of Main Meals For Under £10

This week at the allotment, I have been concentrating on my ‘autumn clear up’.  There were loads of fallen leaves from my fruit trees, so I raked them into piles and put them into my black dalek compost bin, where I keep all my leaves together.

The leaves will make a wonderful leaf mould in a year or two, which will be added to my allotment beds.  It doesn’t add any nutrients to the soil, but it is a brilliant soil conditioner.  You can read about how I make leaf mould here.

I also chopped down my Jerusalem artichokes.  I prune these when the foliage starts to turn yellow in the autumn.  As I live in the midlands, I leave them as they are after I have cut them down, but if you live in colder areas you can put a layer of straw over them so it’s easier to dig them up when the ground is frozen.

I have also planted a Rambling Rose called Rosa ‘wedding day’.  I have planted it at the base of the large plum tree in the woodland area, in the hope it will ‘ramble’ through the branches and look beautiful.  I chose this rose as I thought it looked so beautiful in the pictures on ‘Gardeners World’, when Monty Don was also planting one.  I used some of my birthday money to buy the rose, as I thought this would be a lovely way to have something that will give me many years of enjoyment.

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Today I picked some Cape Gooseburys:

My daughters love to eat these and there are still loads of them to ripen in my polytunnel (provided it doesn’t get too cold in there).  The plants are really big now.  You can see them in the picture below.  The plant I grew outside of the polytunnel didn’t do well at all and there are no Cape Gooseburys in sight.

I saved the seeds of one of the Cape Gooseburys, so I can grow them again next year.  I put the seeds on a piece of paper towel, leave them to dry and sow them again next year, with the paper towel still attached to the seeds.  It works everytime.

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Today I picked an enormous swede.  I’m not sure how I missed it before.  I also picked a cabbage that had quite a few slug holes but it was lovely inside.

The swede was enough for three pans full, so we had one pan for tea and the other two I will freeze.

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On Sunday I took my daughters shopping to buy gifts for this years ‘Shoe Box Appeal’.  We wrapped the boxes and lids separately (as advised by the website) and put all the presents into it.  My girls really enjoyed doing this.

We donated £2.50 towards the shipping expenses and then took the boxes to ‘Shoe Zone’, which is one of the designated drop off points.

I just hope that two children love our boxes.  It made us all realise how lucky we all are.  If you would like to donate a ‘shoebox’ too, all the details of ‘Samaritans Purse Uk’ can be found here.

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A Week Of Main Meals For Under £10.00

This week I thought I would set myself a challenge of cooking seven main meals for my family, for under £10.00. If I can do this, it will show people that we can and do actually live well on less’. So watch this space Jamie Oliver!

To keep the costs down, I will be using my home grown vegetables and in the style of ‘Ready Steady Cook’, I will have free use of store cupboard items, which can be found on Mondays post.

The total I have spent so far is:

 Sunday = £ 3.33

Monday = £ 0.87

So my total spent so far is £ 4.20

Tonight I made a chicken and roasted butternut squash pie and served this with vegetables from my allotment (cabbage. swede, peas and potatoes).

I made some pastry and a white sauce with the store cupboard items I have.  You can find how to make a white sauce here (just omit the parsley from the recipe).  I mixed the white sauce with the last of the leftover chicken and roasted butternut squash and then I covered it with the pastry and glazed the pastry with milk.

Tonight’s main meal cost me £0.00 to make.

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Yesterday I made naan bread and promised to tell you how I made them:

Homemade Naan Bread

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Naan Bread Recipe

1 teaspoon of fast action dried yeast

1 teaspoon demerara sugar

200 grams plain flour

¼ teaspoon salt

½ teaspoon baking powder

1 teaspoon ground corianda

1 tablespoon olive oil

2 tablespoons natural yoghurt

2 tablespoons of milk

1 tablespoon warm water

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Mix the yeast with the warm water in a cup.  Stir in the demerara sugar and leave the cup in a warm place for 5 minutes, until the yeast is frothy.

Meanwhile, mix the flour, salt, ground coriander and baking powder together.

Stir in the olive oil, natural yoghurt, milk and the frothy yeast mix.

Knead the mixture for 5 minutes and then leave the dough in a warm place for 15 minutes, with a damp tea towel over your bowl so it doesn’t dry out.

Preheat your oven Gas Mark 1 / 140C / 275F

Split the dough into 4 equal pieces and roll into oval shapes on a lightly floured board.

Transfer the naans to a greased baking sheet and cook for 25 minutes, turning once, until they are lightly golden.

 

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Thank you for reading my blog today.