Naan

Naan is a leavened flat bread made in some countries in asia. Usually naan is baked in a tandoor ( a cylindrical oven made of clay).

Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as naan will not stick to non stick tava and you won’t be able to get tandoor effect.

Naan goes very well with Indian curries and even Dal.Preferably naan should be eaten hot as once it cools down then it becomes hard and chewy.

Ingredients:

For Dough:

2 and 1/2 cups Maida.

1 cup Milk.

1 tbsp Sugar.

1 tsp Baking Powder.

3 tbsp Oil.

Salt to taste.

Other Ingredients:

2 tbsp Butter.

2 tsp Black Sesame Seeds.

1 tbsp Coriander leaves, finely chopped(Optional)

Method:

In a bowl mix milk,sugar,baking powder,oil and salt,mix well till sugar is completely dissolved.Add maida and knead a soft dough,knead the dough for 10 minutes.


Cover with a moist cloth and rest for 1 hour in warm place.

After 1 hours, knead the dough slightly,to remove any air present in the dough.

Pinch a ball sized dough,gently roll to oval shape using rolling pin,make sure you do not roll too thin or thick.Sprinkle some sesame seeds and coriander leaves on one side of the Naan.(Optional).

Brush other side lightly with water.

Slowly place the naan on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook naan directly on flame till it turns golden brown in color.

Naan will get lovely spots like tandoor.

Spread some butter,gently scrape the naan from bottom and remove.

Serve hot with vegetable gravy or Dal.

Happy Cooking!!!

Sameera.

 

 

Mugache Kadhan

Kadhan is a traditional kokani sweet dish made out of moong dal,jaggery & coconut milk.

Traditionally it is made by roasting whole moong and then deskinning them by grinding in Jata( manual grinder,made out if stone)or food processor,it is a very lengthy process,so to make it quick now a days skinless moongdal is used.

In our home this sweet dish is usually made on janmashtami as an offering to Lord Krishna.Served along with Amboli & Moringa Leaves vegetable.

Ingredients:

1 cup Yellow Moong Dal.

1 cup Jaggery.

1 cup Thick Coconut Milk.

1 tbsp broken Cashewnuts.

1 tbsp Charoli.

1/4 tsp Cardamom Powder.

Pinch of Salt.

Method:

Roast the moong dal in a pan till it turns a light pink in colour.

Add 2 cups of water and a pinch of salt.Let it come to boil.

Cover and cook for 10 to 15 minutes,till dal is completely cooked alternately can be cooked in  pressure cooker for about 3 whistles.The moong dal should remain granular even after it is cooked,should not be completely mashed.

Once the dal is cooked add the jaggery,cashewnuts and charoli,boil it on medium heat till the jaggery is completely dissolved and blended with the dal,stirring occasionally.

Once the jaggery is dissolved, add the coconut milk and bring to a light boil.Add cardamom powder,mix well.

Remove in a serving bowl,can be served hot or chilled.

Happy Cooking!!!

Sameera.

 

Mixed Vegetables Kachumber.

Kachumber is a salad dish consisting of fresh chopped  vegetables,can be tomatoes, cucumbers, onions, carrots,etc.usually flavoured with lemon juice and chili powder.

It goes well with any indian meal.It has a slight tinge of spices which makes it very tasteful.

We usually have it with tikkas either paneer or chicken.

Ingredients:

1/4 cup Onions cut into thin slices.

1/4 cup Cucumber thinly sliced.

1/4 cup Cabbage thinly sliced.

1/4 cup Tonatoes thinly sliced.

1/8 cup Carrots thinly sliced.

1/8 cup Capsicum thinly sliced.

1/2 tsp Red Chilli Powder.

1/2 tsp Chaat Masala.

Juice of half Lemon.

1 tbsp Chopped Coriander Leaves.

Salt to taste.

Method:

In a big bowl mix all the vegetables,add lemon juice, red chilli powder, chaat masala powder,chopped coriander leaves and salt to taste. Mix well to combine.

Remove in a serving bowl and serve immediately.

Happy Cooking!!!

Sameera.

Hot Instant Coffee.

Once upon a time my mom was a coffee addict,now with age consumption of coffee is limited,but as much as she loves having coffee,she equally loves making it for others….and people visit her just to enjoy her Cup of coffee and of course her hospitality….

So here is my Mom’s simple recipe to make best tasting coffee with minimal ingredients and no special device.

My mom brews her coffee fresh daily,here I have used instant coffee.

Ingredients:

1 cup Milk.

2 tsp Sugar/Jaggery Powder.

1/8 tsp Cardamon Powder.

1 tsp Nescafe.

Method:

In a microwave safe mug,add milk,sugar/jaggery and cardamom powder,heat on high for 1 minutes 30 seconds.

Remove and stir well,add coffee powder and again mix well,sprinkle a pinch of coffee powder on top and serve hot.

Tip:Same can be made on gas top also,add sugar and cardamom powder to milk and let it come to boil,pour it in a cup and add coffee powder,mix well and serve hot.

Happy Cooking!!!

Sameera.

 

Onion and Cucumber Kachumber.

This is a salad dish consisting of fresh chopped  vegetables,can be tomatoes, cucumbers, onions, carrots,etc.usually flavoured wirh lemon juice and chili powder.

It goes well with any indian meal.It has a slight tinge of spices which makes it very tasteful.

Ingredients:

Onions cut into thin rings.

1 Cucumber thinly sliced.

1/2 tsp Red Chilli Powder.

1/2 tsp Chaat Masala.

Juice of half Lemon.

1 tbsp Chopped Coriander Leaves.

Salt to taste.

Method:

Slice the onions thinly and separate into rings.Wash,peel and thinly slice cucumber.

Add lemon juice, red chilli powder, chaat masala powder,chopped coriander leaves and salt to taste. Mix well to combine.

Remove in a serving bowl,sprinkle some chilli powder on top and serve.Can also be served chilled.

Happy Cooking!!!

Sameera.

Masala Laccha Pyaz.

This is a must try  dish.These delicious and tangy pickled onions are popularly known as Lacha Pyaz. Goes very well with most of the delicious North Indian meals.

Ingredients:

2 Onions cut into thin rings

1/2 tsp Red Chilli Powder.

1/2 tsp Chaat Masala.

Juice of half Lemon.

1 tbsp Chopped Coriander Leaves.

Salt to taste.

Method:

Slice the onions thinly and separate into rings.

Add lemon juice, red chilli powder, chaat masala powder,chopped coriander leaves and salt to taste. Mix well to combine.

Cover the bowl and allow the onions to rest in the lemon juice for about an hour. The Masala Lacha Pyaz is ready to be served.

Happy Cooking!!!

Sameera.

Pizza Base.

This is an easy to make no yeast pizza base made in pan.

Using some basic ingredients, it makes a tasty pizza crust with perfect thickness and consistency,better than market bought base.

These can be made in advance and stored up to 3 days…

Ingredients:

1 cup Maida.

¼ cup Wheat Flour.

3 tbsp Curd.

1 tsp Baking Powder.

1 tsp Baking Soda.

1 tbsp Sugar.

1 tbsp Oil.

Salt to taste .

Method:

In a large mixing bowl, add all purpose flour, wheat flour, baking powder, baking soda,Mix well.

Add oil, salt,sugar and curd mix everything well.
Add water as required and make soft runny dough. Knead for about 5-6 minutes until the dough turns very soft but not sticky.


Cover and set this aside for about 20 minutes.

Divided the dough into 2 to 3 parts. Dust the rolling board lightly and pat it to form a round slightly thicker than a chapati.

And prick it with a fork all around the dough.

Now heat a flat pan,place a butter paper on it and place the rolled dough on the butter paper,cook one side properly on a low flame for around 2 mins,turn over and cook on other side.

Remove and use to make pizzas.

Tip:Same can also be baked in Oven for 15 mins at 180°C

Happy Cooking!!!

Sameera.

Masala Chaas.

 

Masala chaas is the ideal summer drink!Made with curd,chilled water and some spices, it’s not only light and refreshing but also good for your gut!

Ingredients:

1 cup plain Curd.

2 cups Cold Water.

1 Green Chili chopped finely.

1/2 inch Ginger grated.

1 tbsp Coriander Leaves chopped finely.

1/2 tspb roasted Cumin Powder.

1/2 tspn Black Salt/Rock salt.

1/4 tspn Chat Masala.

Salt to taste.

Method:

Add all ingredients except coriander leaves to a blender.
Blend till combined.
Pour into serving glasses, garnish with chopped coriander leaves.
Serve chilled.

Happy Cooking!!!

Sameera.

Masala Puri.

These are poori’s with little twist.Its a spicy version of the regular poori, which calls for the addition of Indian spices like turmeric powder and red chilli powder to whole wheat flour dough mixture.

I have a fond memory of my mom making these pooris to carry with us during road travels as they last long and I used to love having them with mixed fruit jam.

It is a favourite Gujarati tea time snack, each home has their own version of the masala poori recipe.Here I am sharing my version…

Ingredients:

1 cup Whole Wheat Flour.

1/4 cup Besan.

1/2 tsp Turmeric Powder.

1 tsp Red Chilli Powder.

1/2 tsp Coriander & Cummin Seeds Powder.

1/2 tsp Ajwain crushed.

2 tbsp Coriander Leaves chopped finely.

1 tbsp Oil & Oil for frying.

Water for kneading dough.

Salt to taste

Method:

In a wide bowl, mix whole wheat flour, besan,al the dry spices,salt and chopped coriander leaves.

Slowly add water to form a slightly firm dough,add oil and grease the dough well.

Cover and let it rest for at 20 minutes.

Now divide the kneaded dough into approx 15 equal portions.

Apply littke oil to puri press,plce one ball and press firmly to form poori.

Alternately pur is can be rolled using rolling pin.

Make pooris out of all the balls,keep aside.

Heat oil in a kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a single poori into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade.

Place the poori over an absorbent paper towel to absorb excess oil.

Serve warm with potato masala, aloo bhaji, pickle or any curry of your choice.

Happy Cooking!!!

Sameera.

 

Amritsari Aloo Kulcha.

Amritsari Kulcha is a popular traditional flat bread from Amritsar,Punjab.
It is prepared with maida and spicy potato stuffing and is typically baked in indian tandoor oven .
Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as kulcha will not stick to non stick tava and you won’t be able to get tandoor effect.

Ingredients:

For Kulcha:

2 cups Maida.

1/2 tsp Baking Powder.

1/4 tsp Baking Soda.

2 tbsp Ghee

1/2 cup Yoghurt.

Luke warm water to knead the dough.

Salt to taste.

For kulcha stuffing:

2 cups boiled Potatoes.,peeled and mashed.

1 cup Onion chopped finely.

2 Green Chillies chopped finely.

1/2 bunch Coriander Leaves,chopped finely.

1 tbsp Cumin Seeds.

1 tbsp Coriander Seeds.

1 tbsp Ajwain.

1 tsp Chat Masala.

Salt to taste.

Other Ingredients:

2 tsp Black Sesame Seeds.

3 tbsp Coriander’s Leaves, finely chopped.

2 tbsp Butter.

Method:

In a bowl, mix all purpose flour, baking soda, baking powder, ghee and yoghurt. Knead the mixture into a soft dough using little water if required,cover it with a damp muslin cloth and keep aside to rest for half an hour.

Dry roast cumin and coriander seeds in a pan and crush in a mortar and pestle.

Mix boiled potatoes, chopped onion, green chillies, coriander leaves, crushed coriander and cumin seeds,ajwain in a bowl. Add salt, chaat masala and mix well.keep aside.

Pinch a ball sized dough and roll to 5 inch circular disk,spread some ghee on it,place aloo stuffing in the centre take the edge and start pleating bringing to centre.

Sprinkle some sesame seeds and coriander leaves on one side of the kulcha.

Gently roll to oval shape using rolling pin.

Brush other side lightly with water.

Slowly place the kulcha on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook kulcha directly on flame till it turns golden brown in color.

Kulcha will get lovely spots like tandoor.

Spread some butter.

And remove from tava.

Serve the amritsari kulcha with chole, onion and green chillies.

Recipe for chole-https://udarbharna.com/2013/09/19/punjabi-chole/

Happy Cooking!!

Sameera.