Make Naan in Less than Five Minutes with Two Ingredients!. . .Lazy Man's Naan

Okay, after my rant in my post from the other day, I hope you don't think I'm completely industrious every waking second. I am kinda...REALLY...lazy at times.

Here is one of those times.

Have you ever actually made naan? You really need to if you want to appreciate the ease of today's recipe! It takes a while to do the real process correctly. I always end up burning my naan or not letting it rise properly or something. Something always goes wrong for me.

Honestly. . .I'm a white girl. . .and that's probably why.

You only need two things to make this lazy man's naan. And these two ingredients are items that you already tend to accumulate (if you don't actually end up throwing them away): 

Flour tortillas and Garlic dipping sauce from Papa John's!

If you are Indian. . .Look away!

Okay, so you know how you get a hankering for tacos, so you buy all the ingredients? Then, you make tacos. . .And then you still have a butt load of tortillas left?

Likewise, if you are like me, you tend to accumulate a wealth of garlic sauces from "Pizza Night." (You can also use any other garlic sauce packets. Like. . .from QT for instance.)

Don't throw them away! They make for some really yummy naan!

So, the directions (if you can't already figure this out) are to (1) pour a little sauce into your frying pan, (2) heat the pan, (3) heat both sides of the tortilla until you get nice little brown spots on them (no black spots!). 

Mmmm! Tastes almost like the real thing and it'll take you five minutes or less! (Again, apologizes to the entire nation of India.) So, do something else with your time (like...do a DIY project!).

The End!

Tikka Masala with Tons of Vegetables and Optional Chicken

My friend, Stephanie Blok, asked me for this recipe, so I figured I'd throw it up here. I actually stole and modified the ingredients from the recipe from here: http://mongoliankitchen.com/vegetable-tikka-masala/ and...totally didn't follow the directions.

If you are trying to limit meat in your diet, the beans and other ingredients still give you plenty of protein, but you can add chicken for taste if you so desire.

The main idea for this recipe was to clear out some space in my freezer, so...some of these ingredients aren't really in Indian recipes, but...anyways, it tastes just like it's from an Indian restaurant, so there!

Ingredients:

    Spices: (If you don't have all these, play around.)
1. 1 tsp ginger powder
2. 2 tsp curry powder
3. 2 tsp cardamom
4. 1/2 a dried chili
5. 1/2 tsp cinnamon
6. 1 tsp garam masala
7. 1/2 tsp turmeric
8. 2 tsp tandoori spice
9. 1 tsp chili powder
10. 1 tsp coriander

    Vegetables and Meat (optional)
1. 2 handfuls of frozen onion
2. 2 medium sweet potatoes (chopped to 1")
3. 1 bag of dried beans (I used split peas, but I bet lentils would be awesome)
4. 1 handful of frozen colored peppers
5. coconut shavings (add to your taste)
6. asparagus (clearing the freezer)
7. chicken cut into 1" pieces (Optional. I just had to get rid of some chicken in my freezer)

     Sauce
1. 2 cups frozen pumpkin (or a can of pumpkin, but not pumpkin pie filling)
2. 1 can of chopped tomatoes (look for low sodium)
3. 2 cups of frozen butternut squash (you don't have to have this, I just needed to...you guessed it!...clear out the freezer)
3. 4 cloves of garlic


Directions:

(If you don't have a pressure cooker, soak the beans over night.)

Put the sauce ingredients in a blender and puree them. Either in the bottom of a pressure cooker or in a sauce pan, saute the vegetable ingredients (except the dried beans). Put both the sauteed ingredients, the beans, and the sauce into a pressure cooker or a slow cooker. Bring to a boil and add the spices. If you are doing a pressure cooker, you will have to take some of the mixture out so the cooker has room to come to pressure. In a pressure cooker, let it all cook under pressure for five minutes and let the pressure come off naturally. This will assure the beans are nicely cooked. If you are cooking in a slow cooker, let it all cook for a few hours--turn the heat down to medium after the first hour or so. Serve it over rice. (I made saffron rice, but you don't have to if you don't want.) It serves about a million people. I had to, ironically, freeze half of it.

It tastes sooooo good! I wish I'd made naan.

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