Naan bread without yeast

I invited out neighbor for dinner couple of weeks ago. I made a humus but forgot to buy flat bread. I was looking for a quick flat bread recipe to make the bread before they arrive. I found this naan recipe without yeast. Here is the link, Naan bread without yeast
I was very happy with the result and my guest was very impressed. Unfortunately, forgot to take a picture but I'm sure I will cook it again. I will update my post with the picture:) 

I didn't make the garnish. If anyone interested making it please go to the link for full recipe.

Ingredients for the dough

• All purpose flour 2 cups
• Baking soda 1/2 teaspoon
• Sugar 3/4 teaspoon
• Salt 1/2 teaspoon
• Oil 3 tablespoons
• Yogurt 1/2 cup + 1 tablespoon
• Milk 1/2 cup
• Extra all purpose flour for dusting and few teaspoon oil for covering the dough

 In a bowl put all the ingredients. Combine and knead to make a soft dough. It will be very sticky, try to dust with some flour and make a soft dough ball. Pour some oil over the dough ball, smooth it all over.Cover with a clean kitchen towel or plate. Now keep this undisturbed in a warm place. May be next to the stove while you cook other dishes or microwave / oven would be safe place. Let it sit for 5-6 hours. (I didn't have time so I let it sit 30 minutes. )

Take one dough ball and roll out little elongated. You may dust with some flour to roll out and it will shrink as you roll. We are going to make a elongated triangle shape flat bread.

 Heat a good tawa (I used non stick pan ) with handle and keep it at medium flame. Make sure the tawa is hot enough before starting. Flip over when one side cooked to cook other side.

Enjoy it!

Apple ' N ' Spice Muffins

I decided to bake today so I was looking for recipes from cookbook "The Complete Cooking Light Cookbook". I love this cookbook because everything I cook from this cookbook turn out to be very good.
We eat with vanilla ice cream. It is so delicious.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 3/4 cups shredded Golden Delicious apple
• 3/4 cup low-fat buttermilk
• 2 tablespoons vegetable oil
• 1 large egg, lightly beaten
• Cooking spray
• 2 teaspoons sugar
• 1/4 teaspoon ground cinnamon

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine apple, buttermilk, oil, and egg in a bowl; stir well. Add to dry ingredients, stirring just until moist.

Step 3

Divide batter evenly among 12 muffin cups coated with cooking spray. Combine remaining ingredients; sprinkle over muffins. Bake at 400° for 20 minutes or until golden. Remove from pans immediately. Serve warm.

Black Bean Soup

I'm so happy that I'm back to posting my daily cooking. I found this recipe from Minimalist Baker blog.  
I love the soup picture she took. I'm still learning how to take good food picture. It is not easy but I will try until I get it right. Anyways, I love this soup and of course, I made a lot of changes. I added carrot, used fresh corn, tomato and made my own sauce. I used instant pot for cooking. It is very easy to use. It is a magic pot. I love it! If anyone want to try original recipe the link is above.
We enjoyed the soup since little chilly weather today.

Ingredients

2 Tbsp olive oil
1/2 white or yellow onion (diced)
3 cloves garlic (minced)
1/2 red or orange pepper (diced)
1 carrot (diced) 
1 tomato 
1 1/2 tsp cumin
1 tsp chili powder
1 red chile sauce ( I made from dried red pepper ) any chipotle salsa works.
4 cups chicken stock
2 15-ounce black beans (cooked in salt /slightly drained
3 fresh corn on the cob ( cooked and remove the cob)

FOR SERVING optional

Lime juice Fresh cilantro (chopped) Red onion (diced) Tortilla chips Ripe avocado (cubed) Hot sauce

Instructions

Turn the  instant pot saute setting. Once hot, add oil, garlic, onion, pepper, carrot an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock.. Stir to combine.

Cancel the saute setting and then press the manual button and chose 6 minutes. When the cooking cycle finish wait 5 minutes before opening the instant pot and make sure that turn the knob towards venting position.

Serve with any garnishes you like!