Hmm Finally I overcomed my so called "Naan Complex" last night by created delicious Gralic Naan!!! some reason I thought I won't be able to make Naan at home. Goes good with almost all Indian currys specially daal makhani.  It is usually cooked in Tandoor but I made it work with conventional oven.

Direction

• 2 cup all purpose flour/maida
• pinch of salt and sugar
• 2 tsp of oil
• 2 tbsp curd/yogurt
• 1 tsp dry yeast
• 1/2 cup luke warm water.
• pinch of baking soda - optional
• 4 Cloves of garlic finely chopped. No Garlic paste plz!
  

Direction

• In luke warm water put yeast and keep it aside for 10 minutes.
• Mix all purpose flour, soda, salt and sugar very well.
• Add oil, garlic and curd and mix it properly. This will make Naan flaky.
• Now with the help of yeast mix, knead dough very well. Add extra water if needed or extra flour if its too soft for you.
• After dough is kneaded "VERY WELL", cover it and keep it in warm place for few hrs may take upto 3 hrs or more. dough will rise and double in volume.
• Heat oven at 500 Degree for 30 minutes. Keep Pizza stone in it , if you have one or cover baking sheet with aluminum foil.
• Divide dough into 6 equal parts. We can usually roll 2 pieces at a time since conventional ovens are same.
• Roll 2 pieces of Naan and put it on baking sheet or pizza stone. It will take 2-3 minutes to cook Naan. cook Naan on Middle rack of oven.
• Finish rest of pieces and you can butter Naans if you like once they are cooked.

Enjoy!!! 

Ingredients:

• 2 1/2 Cup all-purpose Flour , plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners' sugar, for dusting (optional)

Direction:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy.
• Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick pan with cooking spray. Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes.
• Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Enjoy with Tea or Coffee!

Ingredients

• 2 1/4 cups all-purpose flour, plus more for work surface(sometime I do 1/2 all purpose and 1/2 Wheat Flour)
• 3/4 cup sugar
• 3/4 cup shelled unsalted pistachios
• 3/4 cup golden raisins
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract

Direction

1. Preheat oven to 350°. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
2. On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
3. Reduce oven temperature to 300°. On a cutting board, use a Serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Ingredients

Direction:

1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, nine-inch square baking pan, or a two-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
2. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
3. Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

Ingredients 

• 1/4 cup vegetable oil, plus more for pan
• 1 cup (spooned and leveled) all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/3 cup low-fat plain yogurt
• 1 cup finely shredded packed (about 2 medium) carrots
• Quick Glaze (see below) or confectioners' sugar
  

Quick Glaze

• 1/2 cup confectioners' sugar

Direction:

1. Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
2. In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
3. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Quick Glaze

1. In a small bowl, mix confectioners' sugar and 1 to 2 teaspoons water until a smooth but thick glaze forms (too thin a glaze will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over cake, forming a pattern. Keep cake on cooling rack until glaze is set, 15 to 20 minutes.