Christine & Christian - Episode 6: Dal, Naan and beyond

I need a plan ... again. Or I simply need to be careful. There is no way I am going to buy new clothing just to have it comfortably fitting. Loosening the belt from time to time isn't what I want to imagine.
Since I've started Christine & Christian, I had quite some Indian food not meaning I didn't have anything else as you can see from my previous posts. After 17 days of cooking from Tasting India I managed 22 recipes so far. I didn't have so much help with eating things up, but still I cope.
What did we have on the menu then last week? Maybe you remember the white dal from the last post. The leftovers were taking some time to be dealt with. Therefore I just made some naan bread to go with it and got any idea as well.
The dough for naan bread is quite easy to make, similar like your familiar yeast dough you might use for pizza. For the naan there was just some yogurt added, roughly spoken.
I made dough that would go for four average sized naan breads. they tasted quite good. I was satisfied. The dough for one bread, though, I decided to turn into something else ...

White dal stuff! Hm, let's rather say naan bread stuffed with white dal, almost like an Indian calzone, if there would be something like that. Samosas are prepared slightly differently. You most probably will read something about that at another time on this blog.
What else was on the menu?

There was this spiced eggplant (aubergine) salad served at room temperature. It was spicy, so it was fine.

Potatoes in curd, also a rather colder dish. That doesn't mean, though, there wasn't any chilli in there in some way.

Another quick one, sweet and sour tomatoes. While they were sweet, I couldn't detect so much the sour part in it. There was, however, something else apart from the sweetness. Oh, sure, the recipe mentioned to use chilli powder in it. Sweet and spicy would be fine.

I go on with eating more fish after I just had this Italian-style tuna, poached in tomato sauce, this time it's Indian-style fish fry. Very nicely you get the taste of ginger with a hint of lime beneath that breadcrust. Besides that the marinade included mustard and garlic. That doesn't sound too bad, does it? Yes, it tasted lovely and ... there was no chilli included.
There also was no chilli in the last dish for today ...

Do you know how long it takes to cook 1 litre milk so that it thickens? Well, it was okay in the end, although the rice pudding was a bit sweet. I guess 150 g sugar would do as well. Maybe one or to pistachio and almond more wouldn't hurt, either. At least it wouldn't hurt me. I know others, who cannot even eat a single piece of almond.
Anyway, I like to take this rice pudding along on our food trip around the world for Bloggers Around the World for as you might know, our current stop is India.

 

 
Do you notice another ingredient from the rice pudding picture? Have a guess and tell me. It shouldn't be so difficult.
In the meantime hang on and keep cooking!