Wednesday, March 6, 2019

Homemade Naan & Sanaa Dipping Sauces

A few years ago I posted a review of Sanaa at Disney's Animal Kingdom Villas - Kidani Village. One of the most popular menu items is the bread service, which comes with a selection of bread options and amazing dipping sauces and spreads!

In that post I mentioned that the chef had shared the recipes with us but at the time hadn't posted them (they were scanned by a friend as a PDF file). I have had so many Disney fans request the recipes, and although it's taken me a while I am finally sharing them with all of you! I didn't want to simply share the recipes, but I wanted to actually try them out myself.

As with all Disney recipes, they are not typically tested for home kitchens when you get them directly from Disney. In this case, these spreads and sauces are already scaled down quite a bit from the quantities they make in the restaurant kitchen, and I actually scaled them down a bit as well when I made them.

The recipes below are exactly the way they were written by Disney, but I added some personal notes in italics in the Garlic Pickle recipe, along with my scaled down measurements. All the recipes are below in the same order as they serve them on the bread board, from spicy to mild, except for the Tomato-Date Jam recipe which seems to be missing from what the chef shared with us.

I only tried making three of the sauces: the Garlic Pickle, which I scaled down significantly but still yielded delicious results; the Coriander Chutney, which I halved but really struggled to get it to properly puree into the smooth sauce you get at Sanaa (if the quantity is too small, even a small food processor won't get the job done quite as smoothly as with a larger quantity in the bowl--I ended up adding a bit more lemon juice and even a little water to try and get it to blend. It tasted good but the texture wasn't as smooth as Sanaa's); and finally the Cucumber Raita, which I also halved--it was the easiest of the three to make, and very tasty.

I also made homemade naan to go with my sauces. The recipe I used is very easy, and bakes the naan on a cast-iron skillet instead of using the oven. Home cooks don't typically have tandoor ovens at the ready, so this is a great trick to use to get nicely charred naan bread without a special oven.

I'd like to thank my readers for their patience, as it's taken me a while to get these recipes onto the blog. I hope they were worth the wait!

Homemade Naan
Makes 6
(Adapted from Once Upon a Chef)

2 cups all purpose flour, plus more as needed
3 teaspoons sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
3 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons melted butter, for brushing

In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.

Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, and salt. Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough (you may need to add a bit more flour if it's too wet and sticky, but it will still be a relatively soft dough). As soon as it comes together, stop kneading.

Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 1/2 to 3 hours, or until about doubled in size.

Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick.

Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Use your hands to gently stretch one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Dust off excess flour, and gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1 to 2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Serve warm.

To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.

Sanaa's Jalapeno Lime Pickle
Yields 1 quart

3/4 cup canola oil
1 1/2 cups shallots, peeled, sliced thin
6 tablespoons kosher salt
l tablespoon ancho chili powder
2 tablespoons paprika
2 tablespoons Madras curry powder
1 1/2 tablespoons cayenne pepper powder
1 cup sugar
1 cup white vinegar
2 tablespoons lime zest
1/2 cup lime juice, fresh squeezed
2 cups fresh jalapeno, stems removed, sliced 1/4 inch thick

Heat the oil in a heavy bottom sauce pot. Add the shallots and salt. Cook until the shallots are soft and translucent. Add the ancho chili powder, paprika, curry powder and cayenne pepper. Cook this stirring frequently to avoid burning the spices and until the spices are fragrant. Add the sugar, white vinegar, lime juice and lime zest and bring to a boil. Reduce the heat to low and cook for approximately 10 minutes. Turn off the heat and add the jalapenos and let steep at room temperature for thirty minutes. Chill in refrigerator and store in an airtight container for up to two weeks.

Sanaa's Red Chili Sambal

20 ounces fresh tomatoes, diced
12 ounces red onion, diced
4 ounces scotch bonnet or habanero peppers, stems and seeds removed, diced
2 tablespoons canola oil
l ounce minced garlic
2 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
2 tablespoons chopped cilantro

Preheat the oven to 400 F. In a large bowl, toss the tomatoes, red onion and peppers with canola oil, season with salt and pepper. Lay the vegetables out flat on a sheet pan and bake until slightly charred, remove from the oven and let cool slightly. Place the vegetables in a blender with the white vinegar, lemon juice and cilantro, and puree until smooth.

Sanaa's Garlic Pickle
Yields 1 quart

1 pound fresh garlic, whole, peeled
2 teaspoons turmeric powder
3 teaspoons kosher salt
1/2 cup rice vinegar
1/4 cup tamarind paste
1/2 cup canola oil
2 teaspoons chili powder
1/2 teaspoon black mustard seed
1/2 teaspoon fenugreek
Pinch cayenne pepper

In a two quart pot (you'll need a much smaller saucepan if you reduce the recipe like I did) add garlic, turmeric, salt, rice vinegar and tamarind paste. Place the pot on the stove on a high heat. Bring it to a boil, stirring constantly to make sure everything is well mixed (I lowered the heat to low once it came to a "boil" and covered the saucepan so it wouldn't dry out--I would uncover and mix occasionally, and add a few drops of water here and there if it got too dry). Cook until the garlic is soft but not mushy (mine cooked about 8 minutes). Remove from the heat and allow to cool in the pot.

In a large pan (or small pan if you reduce), heat up the canola oil and add the chili powder, mustard seed, fenugreek and cayenne pepper and cook for thirty seconds. Pour the spiced oil in to the cooked garlic and mix well. Allow the mixture sit out for fifteen minutes before cooling down in the refrigerator. Store in a refrigerated airtight container for up to two weeks.

*Note* I reduced the above recipe to the following measurements, and yielded about 1/2 cup:
2 ounces peeled whole garlic cloves
1/4 teaspoon ground turmeric
1/4 + 1/8 teaspoon kosher salt
1 tablespoon rice vinegar
1 1/2 teaspoons (1/2 tablespoon) tamarind paste
1 tablespoon canola oil
1/4 teaspoon chili powder
Pinch black/brown mustard seeds
Pinch fenugreek (I used the whole seeds and fished them out after, but in the future would grind them in a spice grinder instead for more flavor)
Pinch cayenne

Sanaa's Coriander Chutney

2 cups cilantro, washed and dried, large stems removed
1/2 cup mint leaves, washed and dried
1/4 small jalapeno pepper, seeds and stem removed
2 teaspoons peeled minced ginger
2 tablespoons finely chopped yellow onion
Juice from one lemon
1 teaspoon sugar
2 teaspoons coarse salt

Combine all ingredients in a food processor and puree until smooth. Refrigerate and eat within 4 to 5 days.

Sanaa's Tamarind Chutney
Yields 1 1/2 cups

1 tablespoon canola oil
1 teaspoon ground cumin
l teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground fennel
1/2 teaspoon garam masala
1/2 teaspoon dried hibiscus flowers
2 cups water
1 1/4 cups brown sugar
3 tablespoons tamarind paste
1/2 cup soy sauce

Heat the oil in a saucepan over medium heat. Add the cumin, ginger, garlic powder, fennel and garam masala. Cook until the spices become fragrant, careful not to burn. Add the dried hibiscus flowers. Whisk together water, brown sugar, tamarind paste and soy sauce, add to the pan and bring the mixture to a simmer.

Continue to simmer the sauce for approximately thirty minutes, or until it's thick enough to coat the back of a metal spoon. Strain the sauce through a fine sieve. Store refrigerated for up to five days.

Sanaa's Mango Chutney
Yields 4 cups

3 large mangoes, peeled and chopped
1 red bell pepper, chopped
1 1/2 cups brown sugar
1 cup chopped onion
1/2 cup white vinegar
1/4 cup minced ginger
1 tablespoon lemon juice
2 teaspoons madras curry powder
1/2 teaspoon cumin
1/2 teaspoon ground nutmeg

Combine mangoes, red pepper, sugar, onion, vinegar, and ginger in a large stainless steel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg and salt. Boil gently for 5 minutes.

Sanaa's Red Pepper Hummus
Yields 3 cups

3 cups chickpeas, drained (do not discard the brine)
1 red bell pepper, roasted, peeled seeded and chopped
1 teaspoon garlic, minced
1/2 cup tahini
1/2 teaspoon sundried tomato paste
1 teaspoon salt
5 tablespoons lemon juice
4 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon paprika

Blend all of the ingredients together in a food processor, stopping the food processor every sixty seconds to scrape the sides. Add teaspoons full of the chickpea brine until desired consistency is reached.

Sanaa's Cucumber Raita
Makes 2 cups

1 1/2 cups plain yogurt
l cup cucumber, peeled, seeded, and diced into small pieces
1/2 small jalapeno pepper, seeds and stem removed, minced
1/2 teaspoon cumin seeds, toasted and freshly ground
1/8 teaspoon cayenne pepper
l teaspoon coarse salt

Stir all the ingredients together a large bowl.


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