Beef Soup with Whole Wheat Naan and Tomato Salad

Ingredients

• 1.25 cup whole wheat flour (Also known as atta)
• 0.5 cup warm water (About 105-115°F (40-46°C))
• 0.25 cup plain yogurt (At room temperature)
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp vegetable oil (For the dough)
• 0.5 tsp salt
• 2 tsp ghee (Melted, for brushing)
• 1 tbsp cilantro (Optional, for garnish)

Instructions

1. 1

   Activate the yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
2. 2

   Prepare the dough

   • In a large mixing bowl, whisk together the whole wheat flour and salt.
   • Make a well in the center and pour in the yeast mixture, plain yogurt, and vegetable oil.
   • Gradually mix the wet and dry ingredients to form a soft, slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 6-8 minutes until it's smooth and elastic.
3. 3

   Let the dough rise

   • Place the dough in a lightly oiled bowl and turn to coat.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
4. 4

   Shape the naans

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a teardrop or oval shape, about 1/4-inch thick.
5. 5

   Cook the naans

   • Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat until it's very hot.
   • Carefully place one naan onto the hot skillet.
   • Cook for 1-2 minutes, until large bubbles start to form on the surface.
   • Flip the naan and cook for another 1-2 minutes until it's puffed up and has golden-brown spots.
   • Repeat with the remaining dough.
6. 6

   Finish and serve

   • Remove the cooked naan from the skillet and immediately brush it with melted ghee.
   • If using, sprinkle with chopped cilantro.
   • Serve warm with your favorite curry or dal.

Ingredients

• 2 cup cherry tomatoes (halved)
• 1 cup english cucumber (diced)
• 0.5 cup red onion (thinly sliced)
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 0.25 cup fresh basil (chopped)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • In a large bowl, combine the halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
2. 2

   Make the vinaigrette

   • In a small bowl or jar, whisk together the extra virgin olive oil and red wine vinegar.
   • Season the dressing with salt and freshly ground black pepper.
   • Whisk again until the dressing is well combined.
3. 3

   Combine and serve

   • Pour the vinaigrette over the vegetables in the large bowl.
   • Add the chopped fresh basil.
   • Gently toss everything together until the vegetables are evenly coated.
   • For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.