Quick No Rise Naan

 This is a recipe you can make in 15 minutes or so. I didn't make naan and wanted some for dinner so I whipped this up really quick.

1 3/4 C Flour

2 tsp Sugar

1 tsp Salt

3/4 tsp Baking Powder

2 tsp Olive Oil

1/2 C Milk (more or less depending on how wet or dry it is)

butter and herbs for seasoning (I used garlic salt and butter and it was delicious)

Combine all dry ingredients and whisk together (I added the garlic salt here). Create a well in the middle of the dry ingredients and add the oil and milk. Mix together until a ball forms. Knead until smooth. Let the dough rise for 10 minutes (I didn't even do this and it worked out fine) Divide into 8-10 equal parts. Heat a skillet over medium-high heat. Roll a piece of dough until really thin or just smash it with your hand. I melted some butter on the skillet then threw the naan bread down.  Cook until the naan is partly browned/blackened. When done you can brush with butter or not. 

Instant Pot Butter Chicken

 1 lb. Chicken, cubed (or maybe more I feel like it made a lot of sauce)

1 1/2 C Heavy Cream

1 1/2 C Tomato Sauce

1/2 Onion

5 Tbsp Butter

1 Tbsp Garlic Minced

1 Tbsp Ginger Chopped (I used about 1/2 tsp ground ginger)

1 1/2 tsp Chili Powder

1 1/2 tsp Cumin

3 tsp Garam Masala

2 Tbsp cornstarch (Optional, but I definitely needed it to thicken the sauce)

Chop your onion and chicken. Turn your pressure cooker to saute and add your butter. When the butter is melted add the onion and chicken. Cook just enough for the chicken pieces to book and are white on the outside. Add all the other ingredients (except the cornstarch). Mix together well. Put the lid on and pressure cook for 5 minutes. Let it natural release for 1 minute. Then you do a quick release. Carefully lift the lid. Serve immediately or set to low saute. Put some of the sauce in a bowl and add a Tablespoon of cornstarch at a time to thicken. Then add it back in the pot and stir together.  Serve with rice or naan.

Berry Sweet Rolls

 We loved these! They do take a little time, they are like cinnamon rolls, but with delicious berries.

3-4 1/4 C Flour

3 tsp yeast

1 tsp salt

3/4 C warm milk

1/2 C warm water

1/3 C oil

1/4 C sugar

Filling:

1/4 C softened butter

1/3 C sugar

4 C heaping, frozen berries of choice DO NOT THAW

2 tsp cornstarch

Glaze (There are two options. I did the powdered sugar one and it was amazing!)

Powder sugar Glaze:

2 C powdered sugar

2 Tbsp melted butter

2-3 Tbsp milk

Splash of Vanilla

Cream Cheese Glaze:

8 oz. cream cheese

2 Tbsp softened butter

3-4 Tbsp honey or maple syrup

Splash of Vanilla

Milk (To thin as needed)

Make the sweet rolls. Combine 2 C of flour, yeast, and salt in a mixing bowl. Add warm milk, water, sweetener and oil, blending until mixture is combined and smooth. Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or rolls will be dry and hard. Cover and let dough rest in a warm place for 5-10 minutes. 

Meanwhile, in a large bowl fold together frozen berries and cornstarch. Set aside. (Make berry and cornstarch mixture right before or after rolling out dough. You do not want berries to thaw or it will make cutting the rolls harder.)

Place dough on lightly floured surface and roll into a large, thin rectangle. Spread softened butter generously over the surface of the dough and sprinkle evenly with sugar and berries. Beginning at the long edge of the rectangle, tightly roll dough into a log. You can use a sharp knife, but I prefer to cut each roll with dental floss. Cut even slices and put them into a greased 9 by 13 pan. If the berries fall out, just push them back in. Cover with clean kitchen towel and let rise for about 1 hour. Until the rolls have slightly risen. 

Preheat oven to 350 degrees. Place pan on middle rack and bake for 30-40 minutes. You want the rolls to be a little golden on top so that the middle of the rolls are cooked through. Let them cool. Top with  your favorite glaze. It makes 12 rolls.