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Garlic Naan

Food & Recipes

This simple variation is delicious when well done, but harsh and raw tasting when not handled with care.

Directions

Crush a small clove of garlic with 1/2 teaspoon salt and mix it into the yogurt which is brushed over the naan before baking or grilling. Many restaurants take the short cut of simply scattering soaked dried minced garlic heavily over the loaves, giving garlic naan a bad name and a reputation for losing you friends!

Lentil-Filled Paratha

(Photo by chotda/Flickr)
Food & Recipes

Makes 8-10.

Ingredients

1 quantity paratha dough
220 g/7 oz/1 cup red lentils
2 tablespoons oil or ghee
1 medium onion, finely chopped
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon salt or to taste
1 tablespoon lime or lemon juice

Directions

Cornmeal Roti

(Photo by su-lin/Flickr)
Food & Recipes

These discs of flat bread have a warm yellow color and slightly sweet flavor, and stay moist and pliable after cooking. The type of cornmeal to use is a very finely ground yellow cornmeal usually available in Indian grocers and not the coarser Italian type sold as polenta.

Makes 8-10.

Ingredients

Chinese Steamed Bread

(Photo by Alexandra Moss/Flickr)
Food & Recipes

Ingredients

30 g/1 oz fresh yeast or 1 sachet dried yeast
250 ml/8 fl oz/1 cup warm water
3 tablespoons sugar
approx. 625 g/1 1/4 lb/5 cups plain
(all-purpose) flour
1 teaspoon baking powder
sesame oil

Directions

Chapati

Photo by <a hef=babe_ki/flickr" src="http://asiasociety.org/files/imagecache/small/chapati_babeki.jpg">
Food & Recipes

Ingredients

375 g/12 oz/3 cups atta flour or roti flour
1 1/2 teaspoons salt
1 tablespoon ghee or oil
250 ml/8 fl oz/1 cup lukewarm water

Directions

Chick Pea Flour Bread (Besan Roti)

(Photo by darktek13/Flickr)
Food & Recipes

Known as besan roti, these are nutritious because of the protein content of chick peas.

Ingredients

140 g/4 1/2 oz/1 cup besan
250 g/8 oz/2 cups atta or roti flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed ajowan seeds
1 tablespoon ghee or oil
250 ml/8 fl oz/1 cup water
ghee or oil for shallow frying

Directions

Cardamom-Scented Semolina Shortbreads (Naan Khatai)

Naan Khatai (Photo by <a href=Rashmi Gupta/flickr)" src="http://asiasociety.org/files/imagecache/small/food_naan_khatai.jpg">
Food & Recipes

This cookie, rich with ghee, is a glorified version of shortbread. It does not have quite the same quality when made with butter or margarine.

Makes 2 dozen.

Ingredients

125 g/4 oz ghee
125 g/4 oz/1/2 cup caster sugar
200 g/7 oz/1 cup fine semolina
3 tablespoons plain (all-purpose) flour
1 1/2 teaspoons ground cardamom

Directions

Spring Onion (Scallion) Pancakes

Scallion Panckes (Photo by <a href=littlekim/flickr)" src="http://asiasociety.org/files/imagecache/small/scallionpancake.jpg">
Food & Recipes

These are crisp and brown on the outside, flavored with salt and spring onions. Serve as a savory hors d'oeuvre, or to accompany rice porridge. Traditionally they might be made with melted lard, but you may prefer to use a light vegetable oil mixed with oriental sesame oil with its wonderful toasted sesame flavor.

Ingredients

Singapore-Style Filled Pancakes (Popiah)

Popiah (Photo by <a href=food_in_mouth/flickr)" src="http://asiasociety.org/files/imagecache/small/popiah.jpg">
Food & Recipes

This is a version of a fresh spring roll, sold at every open-air eating center in Singapore.

Makes about 25 rolls.

Ingredients

Shanghai Sticky Rice Siu Mai

Photo by <a href=avlxyz/flickr" src="http://asiasociety.org/files/imagecache/small/siumai_avlxyz.jpg">
Food & Recipes

You don't have to travel to Shanghai to discover how different their siu mai is from the classic Cantonese version. It is not surprising that the regional cuisines of China have similar items that are made from different ingredients. This is one such item. Shanghai siu mai is made with sticky rice, or glutinous rice, while the Catonese version is made with ground meat. This version is from the Shanghai Cuisine Bar and Restaurant in New York City's Chinatown. You can freeze the dumplings before steaming for up to one month.

Makes about 60 dumplings.