Homemade Butter Naan

Mom's butter panneer and naan go very well together. Mom had made this combo recently when I was in Ooty with friends and it was a hit as always. On popular demand, here is the recipe for the naan. You can find the recipe for butter panneer here.

Ingredients (makes 5 naans) :

1. 1 cup maida
2. 1 tsp sugar
3. 1 tsp salt
4. 1 tbsp oil
5. 2 tbsp curd
6. Whey from what is left of home made panneer

How to make it :

1. Mix the maida, sugar, salt, oil and curd. 
2. Add the whey little by little to make a smooth pliable dough.
3. Cover with a wet cloth and keep aside for at least 1 hour. 
4. After an hour, roll out into thick rotis. It should be about 1/4 inch thick. 
5. Heat your tava real to steaming temperature.
6. Wet your palm and spread evenly across one surface of the roti.
7. Place this wet side on the tava. Reduce heat.
8. Allow it to cook for a minute.
9. Now turn the tava so that the other surface of the roti now is directly on the flame. If the roti falls off, use your traditional roti holder to hold and turn the naan.
10. Spread butter on the top and butter naan is ready to serve.

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Homemade bounty bars

Inspired by my friends, here is the recipe for home made bounty bars. Hubby being a mallu loves Bounty due to the coconut filling inside. I too love bounty and thus, this sure was a super hit.

Ingredients (Makes 18 bite sized bounty squares): 

1. 1 cup + 1/4 cup grated fresh coconut
2. 1/3 cup milkmaid
3. 1/4 cup icing sugar
4. 1/4 tsp vanilla essence/powder
5. 1tbsp honey
6. 5oz cooking chocolate

How I made it :

1. Grate and keep coconut aside.
2. In microwave safe bowl, mix the milkmaid, icing sugar, vanilla essence and honey.
3. Heat in microwave on 50% power for 1 minute. Mix well.
4. Repeat step 3, until you see the mixture turning colour, basically caramelizing. This is called Maillard reaction. This was the first time I was trying this in my microwave and so I was extra careful and this kind of affected the taste of the bounty filling. Basically this mixture should turn golden brown and be sticky like caramel.
5. Once you get that, mix in the coconut. Keep in the fridge for 10 minutes.
6. Shape into squares. Keep in fridge to firm up over night.
7. Melt chocolate in double boiler. I usually use the microwave. Put into a micro safe bowl and heat at 50% power for 1 minute. Mix. Repeat if needed until chocolate has melted. This can not be done at 100% power cause the chocolate can seize if overheated. Also, ensure that the bowl is free of any water else that too could cause your chocolate to seize.
8. Get the coconut bars out of the frige. Drop into melted chocolate. Use a fork to turn them around and fish them out and lay out baking paper to firm up and the chocolate layer to set.
9. Bounty bars are ready to pop in.

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