11
Nov 17

Naan (Indian bread)

However satiated my stomach may be, the sight and smell of certain food always makes me crave for them.

“Naan” is one such umpteen varieties of Indian oven-baked flat breads which is also one of the favorite breads served across the globe. The main ingredients used are refined flour, curd and milk which give it a rich flavor and make it dissolve in the mouth instantly. Butter is sure to enhance its taste manifold. Nigella seeds are popularly added in India (and internationally also). Alternatively, you may use Poppy seeds instead of Nigella seeds.

Ingredients:

  • Maida (refined flour):200 gm.
  • Curd: 4 tablespoon
  • Milk: 4 tablespoon
  • Salt: ½ teaspoon
  • Sugar: ½ teaspoon
  • Dry yeast: ½ teaspoon (readily available in foodstores)
  • Butter: 1 pat
  • Egg: 1no. (Optional)

For topping:

  • Poppy seed (khus khus):1 tablespoon
  • Kalonji (nigella seed):1 teaspoon

Preparation:

  1. Take the yeast; dissolve it in lukewarm water, add sugar, salt, butter and curd. Knead the Maida (refined flour) with this mixture to make dough soft, if needed add milk slowly, keep aside for 5-6 hours in a warm place.
  2. Knead it again and divide the dough into 4-5 parts; make smooth round ball shapes of these and let them ferment again for 10-15 minutes. Put(sprinkle) Kalonji(poppy seeds) on the rolling stone and roll out each part as depicted in photo…

Method:

  1. Leave the wire mesh in the gas tandoor and preheat the tandoor for 4-6 minutes.
  2. With wet hands stick this Naan from the plain side(non kalonji side) facing the inside of the preheated lid of the tandoor, remove after couple of minutes.
  3. If you wish to cook more crisp, put the naan on wire mesh, Naan (Indian bread) is ready to be served.
  4. Naan is best tasted with side dishes such as Chhole masala, Paneer tikka masala, Chicken curry or any other gravy rich Indian side dish (visit indiancookingmanual.com for detailed menus).
  5. Please visit my recipe for whole broccoli masala to get a delicious taste of the Naan.
    Naan (Indian bread)

    Naan (Indian bread)

    ingredients

    ingredients

    dough soft

    dough soft

    divide the dough into 4-5 parts

    divide the dough into 4-5 parts

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    roll out each part

    roll out each part

    remove after couple of minutes

    remove after couple of minutes

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)


14
Sep 17

Jackfruit Sooji cake

Jackfruit has a sweet and strong flavor; the aroma of the cake made from jackfruit is something that lingers for long after tasting this. The homemade cake is always superior and worth the efforts.

Ingredients:

  • Sooji/rava: 150 gm.
  • Maida:  50 gm.
  • Ripe Jack fruit : 150-200 gm (with seed).
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Salt: 2 pinch
  • Refined oil/ghee (clarified butter): ¾ cup
  • Sugar: ¾ cup

Preparation:

  1. Cut jackfruits, discard seeds, and put the pulp in to blending jar, blend it till fine paste. Keep aside.
  2. Sieve Maida and baking soda, baking powder and salt together (sieve 3-4 times). Keep aside.
  3. Grind sugar and make powder. Keep aside.
  4. Take a baking tray, put half teaspoon of ghee, and apply ghee all around the container, sprinkle one teaspoon of Maida over it. Discard extra Maida. Keep aside.
  5. Take a big mixing bowl, put Sooji and jackfruit pulp, and Mix it well with the help of spoon, keep aside for at least 2 hours or you can store it into refrigerator for overnight.
  6. After two hrs (or overnight in refrigerator), put sugar and mix it well with the help of hand blender/food processor for 4-5 minutes. Add sieved mixture of Maida, baking soda, baking powder and salt.
  7. Mix well Make a smooth batter, Add Refined oil/ghee (clarified butter) and mix well, now cake batter is ready.

Method:

  1. Choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Now bake it into preheated OTG at 160 degree centigrade for about 35-40 minutes. Check by inserting toothpick near the centre of the cake if it comes out clean otherwise bake further few minutes and check again.
  3. Let it cool; cut the cake into pieces after cooling, ‘jackfruit Sooji cake’ is ready to serve.

Note:

  1. you can bake it simply into pre heated cooker on minimum flame.
  2. Let it cool for some time and transfer into serving plate.
Jackfruit Sooji cake

Jackfruit Sooji cake

Ingredients

Ingredients

put Sooji and jackfruit pulp

put Sooji and jackfruit pulp

put sugar and mix

put sugar and mix

Add Refined oil/ghee

Add Refined oil/ghee

bake it into preheated OTG

bake it into preheated OTG

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake


08
Sep 17

Sattu (fried gram flour) onion missi paratha

The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
  • Onion: 1 no. (Medium size)
  • Salt: 1 ½ teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Whole red chili: 3-4 no.
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Peel off and chop the onion into fine pieces, keep aside.
  2. Blend chili for few seconds, chili flex is ready, keep aside.
  3. Take a wide vessel; put Aata, chopped onion, ajawine, chili flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  4.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

  1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
  3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.
  4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
  5. Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.
  6. Yummy, nutritious and healthy paratha is ready to be served.
Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Ingredients

Ingredients

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

dough

dough

 dough

dough

Divide dough into 8-9 parts

Divide dough into 8-9 parts

roll the ball in 3-4” diameter circle

roll the ball in 3-4” diameter circle

Fold it and seal

Fold it and seal

place the rolled paratha

place the rolled paratha

apply some ghee

apply some ghee

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha


19
Aug 17

Murauri (radish poori)

There is a saying that spicy food leads longer life; chili pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th century with bang.

‘Murauri (radish poori)’ is the recipe from country kitchen from Bihar in which rice flour kneaded with cooked hot chopped radish along with fresh green chili and ginger pieces.

It can be served as breakfast, and can be served with tea, as per your choice.

Ingredients:

  • Rice flour (chawal ka Aata): 200gm.
  • Muli (radish): 100-150gm.
  • Green chili: 2 no.
  • Ginger: 2” piece
  • Salt: 1 teaspoon
  • Ajawine (Carom seed): 1 teaspoon
  • Kalonji (nigella seed): ¼ teaspoon

Preparation:

  1. Chop radish, ginger and chili, boil/ microwave along with half cup of water, keep aside.
  2. Take a wide vessel; put Aata, Ajwain, green chili, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

  1. Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.
  2. Heat oil in a pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil; it should come up slowly; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.
  3. Fry till it becomes golden brown; mouth watering Murauri (radish poori) is ready to serve with afternoon tea.
Murauri (radish poori)

Murauri (radish poori)

Ingredients

Ingredients

Chop radish

Chop radish

boil

boil

making dough

making dough

making dough

making dough

dough

dough

roll with wet hands

roll with wet hands

Deep fry

Deep fry

Deep fry

Deep fry

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)