Cooking For Tuesdays

Just a little of what I like to cook.

TWD oasis naan

on June 6, 2012


well, i am a day late an a dollar short! lol! for today’s recipe (or well, yesterday at this point!) look at and

i love naan. very much. i decided to make an indian/asian meal. however, i forgot to make hummus! *sigh* it just wasn’t the same without the homemade hummus!

first off, though, i’m trying my hand at growing cilantro (yes, this is way off topic!!).


see the little itty bitty sprout? lol, yummy!


raw ingredients.

fried rice

1 – 2 green onions, as desired
2 large eggs
1 tsp salt
pepper to taste
4 TBS oil for stir-frying, or as needed
4 cups cold cooked rice
1 – 2 TBS light soy sauce or oyster sauce, as desired

wash and finely chop green onion

lightly beat eggs with salt and pepper

heat a wok or frying pan and add 2 TBS oil. when oil is hot, add the eggs. cook, stirring, until they are lightly scrambled but not too dry. remove the eggs and clean the pan.

add 2 TBS oil. add the rice. stir-fry for a few minutes, using chopsticks or a wooden spoon to break apart. stir in sauce as desired.

when the rice is heated through, add the scrambled egg back into the pan. mix thoroughly. stir in green onion.

serve hot


chicken breast cut into bite-sized pieces
2 TBS soy sauce
3 TBS 5-spice powder
1/2 TBS rice wine vinegar
1/8 tsp black pepper powder
1 tsp sugar
1 egg yolk
a bunch of thai basil leaves
1 cup potato starch or corn flour
oil for deep frying

marinate the chicken with the seasonings, including the egg yolk for 2 hours in the fridge. when ready for deep-fry, put 1 cup of the flour on a flat plate. add chicken to the flour and coat evenly. heat up a wok or deep fryer with oil and fry the chicken pieces until they turn golden brown. transfer the chicken to a paper line plate to soak up the excess oil.

deep fry the basil leaves until crispy and garnish the top of the fried chicken.

serve immediately


1 onion, chopped
1/4 cul vegetable oil
1 pound potatoes, peels and cubed
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground tumeric
1/4 tsp ground cumin
2 tomatoes, chopped

heat oil in a medium frying pan and lightly brown the onions

stir in salt, cayenne, tumeric and cumin. add potatoes and cook about 10 minutes, stirring occasionally

add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes

and now for the naan pics! lol


i divided the dough in the bowl


ready for the oven


tonight’s helper, my cousin’s youngest daughter. she enjoyed coating the chicken. πŸ™‚


tonight’s meal was a success. except for the lack of hummus!!!


11 responses to “TWD oasis naan

  1. breaddivas says:

    Hummus, you are so right! The rest of your meal looks delicious and what a great helper you have!

    • vrolok1977 says:

      thank you πŸ™‚ i had a lot left over last night, but it seems to have disappeared over the course of the day today… my 2 kids, me and my hubby and my cousin helped devour some. lol, she called her mom raving over the food and i had to send a dish over when i took her home!

  2. Your naan looks great just like the rest of the meal. It’s making me hungry.

  3. Patty says:

    This was so much easier than sticky buns. I will certainly bake these again. Great post.

    • vrolok1977 says:

      much much better. on many levels for me! πŸ™‚ definitely a naan recipe i will keep around. to go with my hummus… lol

      *mental note… go to store and buy chick peas…

  4. jen (sbb) says:

    Mmmm…your meal looks tasty! I especially like the look of the chicken. nom nom…

  5. Erin E says:

    Homemade hummus would be so good with this naan! Your meal looks delicious!

  6. Piebird says:

    that was quite the menu, and everything looks delicious!

  7. Cher says:

    Your meal sounds delicious. Great job with this one!

  8. Leonel Cajka says:

    I really like asian foods because they are very very tasty. most asian foods are very spicy too and i like them. “””.

    Please do look over our own blog page

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