Naan Bread Recipe

Ingredients:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

How to make Naan Bread :

• Sift the flour, salt and baking powder into a bowl and make a well in the middle.
• Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
• Pour this into the center of the flour and knead adding water if necessary to form soft dough.
• Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
• About half an before the naan are required, turn on the oven to maximum heat.
• Divide the dough into 8 balls and allow rest for 3-4 minutes.
• Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
• Shape each ball of dough with the palms to make an oval shape.
• Bake the indian bread naan until puffed up and golden brown. Serve hot.

Tamatar Puri Recipe

Here's a delicious, simple puri recipe with tomato. Learn how to make tamatar puri.

Ingredients:

2 cup wheat flour (gehun ka atta)
3 tomato (tamatar)
1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
clarified butter (ghee) for frying

How to make tamatar puri:

• Grind tomato.
• Mix tomato, salt, atta, and lal mirch and knead into dough.
• Make small balls of the dough and roll each into small puris.
• Heat ghee in a pan.
• Fry each puri in ghee.
• When cooked on one side turn it and cook on the other side also until it turns light brown.
• Serve them hot.

Lachha Paratha Recipe

Ingredients:

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading

How to make lachha parantha:

• Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
• Heat the ghee so that it turns to liquid.
• Now spread the ghee properly over entire surface.
• Using a knife make a 2" cut lengthways and fold it inwards .
• Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn the lachha paratha and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

Paneer Parantha Recipe

Ingredients:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Pista Sandesh Recipe

 

Ingredients:

225 gms Paneer
150 gms sugar
1 tbsp rose water
1/2 tsp green cardamom seeds (ground)
10 Pista (pistachios thinly sliced and crushed)

How to make sandesh:

• Combine the sugar and paneer and mix well.
• Place the mixture over the heat and stir constantly to avoid lumps.
• When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.
• Place the cardamom and pistachios in two separate plates.
• Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
• Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
• Serve cold sandesh.