Showing posts with label all purpose flour. Show all posts
Showing posts with label all purpose flour. Show all posts

Sunday, June 20, 2010

Naan without using Yeast and Tandoor!!(Food Remake)

Tried and tasted by Nivedita 
Hi All,
Again one more dish from other blog!! I am sure that Blog world is a boon to  every food lover and the person who loves to cook. You get wonderful ideas, tips, unknown recipes around the world and beautiful people who loves to share the secrets of their kitchen without any hesitation. I have met many people who never give up their secrets of their special recipe. Its really funny!!! I would like to invite those people to our blogworld and see US!!! and our love towards the food world

Hey!! What am I writing??? Getting more and more involved with blogging!!! I always say "LETS GROW TOGETHER, THREE CHEERS TO BLOG WORLD" and I still do. Here, I have learnt more and more about many things, about kitchen, about food, about life.... list goes on.
Thanks to all the bloggers who shares their ideas about everything. 
Coming to the recipe,
Whenever we go out to restaurants for food, my daughter always orders for Naan or Tandoor roti. She just loves it with Chicken curry. All these days I tried my way to make Naan but never got them right till I got this recipe from Sailu of  Sailu's Kitchen  (click here for the recipe). 
One more blog I came through was Archana's recipe click here for the recipe. Archana has given the detailed photos about how to make Naan at home with the normal Cooker. It is really useful for newbies! I tried in cooker also, but I think one needs little practice to prepare in the cooker. Enjoy the photos in her blog!
But, I tried Sailu's version and followed her way of making Naan. 
Here is the recipe I followed from Sailu :
(I have tried to write down the same way she has written)
Maida or All purpose flour - 2 cups 
Warm milk - 1/2 cup
Fresh curd or yogurt  - 1/2 cup
Baking powder - 3/4 tsp
Salt - 1/4 tsp
Sugar - 1 tsp
Baking soda - a pinch
Kalonji or Sesame seeds - 1/4 tsp on each naan to spread
Butter or ghee - 1/2 tsp on each naan to spread


  • Sieve Maida, baking powder, baking soda and salt on a wide and big plate. 
  • Make a big well in the middle. 
  • Add Sugar, milk, curd.
  • Mix slowly and gently to make it into soft dough.
  • Keep it covered with damp cloth for 2 hours. 
  • After two hours, take the dough and divide in to big lemon size balls. Dust the rolling board with maida.
  • Roll into oval shape rotis. You can press with hands also. 
  • Sprinkle Kalonji or sesame seeds and press gently.
  • Keep the tawa to heat. When it is very hot, brush one side of Naan with water and place the Naan with waterside down on tawa. Cover it with lid on high flame for 30 seconds. Open the lid and see the bubbles coming up. Take the Naan from Tawa using tong and cook the other side of the Naan directly on the flame.
  • Spread little butter and serve hot with your choice of curry. 

I prepared Egg curry with it!! The taste was just like the Naan which you get in any restaurant!!
I want to try this with Wheat flour. I will let you know, if I make and if it tastes good.
I want to thank Sailu for such a wonderful recipe. I am a regular follower of her recipes and I have tried many recipes from her blog. 
Keep Smiling,

Wednesday, March 31, 2010

Peanut Gujiya (ಶೇಂಗಾ ಕರ್ಚಿಕಾಯಿ)

Tried and tasted by Nivedita
Hi All,
Sweets!!! Deserts!!! I love sweets!!! I love to eat in any form!! I have written before also, if I do not get anything, I will have 1 tbsp Boost! 
Here is a sweet, which is usually prepared during Diwali. Gujiya or Karchikai is very common sweet in India. And the stuffing differs in each state and each region.
Mom always prepares the stuffing with, dry coconut, jaggery, dalia powder and cardamom powder. The one I have prepared was shown in a Kannada TV Show, which mom liked it so much and prepared it on Ugadi.
Giving you the recipe,
All purpose flour - 250 gm
Salt - 1/4 tsp
Milk - 2 tbsp
Oil - 1tbsp
Mix all with little water to make into soft dough, cover it with moist cloth. Keep it aside for an hour.
For stuffing,
Peanut - 1 cup, roasted. Remove the skin and clean it
Jaggery - 1 cup or less, depending on the sweetness of the jaggery
Dry Coconut, grated - 2 tbsp, roasted
Cardamom powder - 1/2 tsp
Salt - 1/4 tsp

Oil to fry

                                 

First, dry grind the peanuts for one round to make it coarse powder. Then add the jaggery, cardamom powder and coconut. Grind it again to make smooth powder. Transfer it into a bowl and add salt, mix it nicely.
Divide all purpose flour in to equal small lemon size balls. Roll into oval shape of palm size. Take one tbsp of ready peanut powder mix and put it slowly in the middle of  rolled puri.  Close it to neatly and bind it with water to give gujia shape. Repeat with other balls. 
Heat the oil in a kadai. When its hot, keep it on medium flame and fry all the gujiyas in batches.
You can store it for a week or 10 days.

Keep smiling,

Saturday, March 13, 2010

Paratha and Egg Curry

Tried and tasted by Nivedita
Hi All,
My daughter's favorite food on weekend. When we were in UAE, we never missed to have Kerala parrotha with chicken curry from Malabar restaurant on weekends. It was a must food for all of us. But here I have replaced it with home made paratha and egg curry. My mother prepares very tasty and soft parathas. One can not beat the taste of original Kerala  Paratha, but adjustment is the life!!! :-). I still need to learn how to make the original Kerala or Malabar parathas.


To make parathas,
All purpose flour - 1 cup
Salt - 1/2 tsp
Ghee - 2 tbsp
Water to make dough
Transfer the flour, salt and ghee into a plate or bowl. Go on adding little water to make very soft dough and keep it covered with moist cloth for an hour.
For Paratha filling,
Ghee or oil - 1 tsp for each paratha
Sesame seeds powdered - 1/2 tsp for each paratha
All purpose flour to dust the parathas.
Sesame seeds and fresh coriander to garnish the parathas.
(I wanted to take step by step photos to make  parathas. But, my friend had taken the camera. I am finding it difficult to describe it in words. Hope you will understand. When ever I prepare this again, I will make it sure to take pics and put it here.)
Divide the dough in to medium size balls. Take one ball, roll it to puri size. Spread the ghee or oil. Fold it round like a cylinder(sorry, I am not getting proper words) and then again like a ball. Roll it to puri again. Repeat the same step again.  Now spread the sesame  powder and roll it again. This is the final rolling. Now roll it in to a chapati size and roast it both the sides with little oil. Garnish with Sesame seeds and fresh coriander.
Parathas are ready to serve. Parathas tastes great only if you have them hot!

For Egg curry,
Eggs - 4 hard boiled
For masala
Onion - 1 big
Tomato - 1 big
Fresh or dry coconut - 2 tbsp
Ginger and garlic paste - 1 tsp
Fresh coriander - handful
Red chilly powder - 1 tbsp
Cardamom - 1
Cloves - 2
Cinammon - 1/2"
Star aniseed - 1 petal
Salt to taste
Poppy seeds - 1 tbsp
Tamarind - 1 tsp
 Put all the above ingredients to a blender and make into fine paste. Keep it aside.
To make curry
Oil - 2 tbsp
Onion - small, long thin slices
Turmeric powder - 1/8 tsp
water to make curry.
Heat oil in a vessel. Add onion and fry till brown.Add turmeric powder. Add ground paste and fry till the raw smell of onion vanishes. It may take 15 to 20 minutes. Keep on stirring or it will get burnt. Once the masala starts leaving the oil, add one cup water and check the consistency. Adjust the water quantity. Allow it to boil. Adjust the seasoning and add boiled eggs. Cook for few more minutes. Garnish with fresh coriander and serve with parathas.
Sending this to Srilekha's     EFM - Parathas and Gravies / Curries Series!     event.


Keep Smiling,

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