Garlic Naan.

Ingredients:

• 1 tsp active dry yeast
• 2 tbsp yogurt
• 1 & 1/2 cups all purpose flour
• 1/2 tsp sugar
• 3/4 tsp salt
• 1/2 cup milk
• 2 tbsp water.

  Garlic-butter topping(Mix both) :

• 1 tbsp butter
• 1 tbsp garlic

Method:

• Microwave water for 10sec.The water should be luke warm.
• Add yeast, sugar and salt. Leave it for 10mins till the yeast forms a froth(gets activated).
• Now add all remaining ingredients and make it into a dough.Knead for 3-4mins.
• Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till the dough doubles in volume.
• Preheat the oven to 425F.
• Make balls from the dough and roll them. Do not make them too thick as they puff up when baked
• You can roll them a little thicker than chapathi/phulka but thinner than alu paratha.
• Apply a little butter on top. Line them on a lightly buttered cookie sheet.
• Bake in the oven at 425F for about 7mins till they puff up.
• Take out, apply the garlic-butter mixture on the top and keep it in the oven again.
• Bake for another 5mins till the top looks brownish.

Paneer - Raagi Paratha

One of the healthiest & tastiest paratha's, loaded with protein, calcium & iron.
This is my own creation to make up for my kids skipped meals.You can expect more variety of paratha's from now on. :-)

Ingredients:

• 1/2 Cup Wheat Flour
• 1/2 Cup Raagi Flour
• A pinch of salt
• A pinch of dry ginger powder
• 2 tbsp Ghee
• 4-5 tbsp milk (to knead)
• 5-6 tbsp Paneer (grated)
• 2 tbsp Carrot (grated)
• 1 tbsp finely chopped cilantro

Method:

• Mix all the ingredients in a bowl & add milk & knead to a soft dough.
• keep aside for 20 mts.
• make small balls & roll them out into roti's using a rolling pin.
• Cook the rolled out paratha on a hot griddle adding few drops of ghee until golden brown.
• These paratha's will remain soft. Perfect meal for kids.

Aloo Paratha

Ingredients: For the stuffing:

• 3 Potatoes, boiled & mashed
• 1 Onion, finely chopped
• Cilantro, finely chopped
• 1/2" Ginger, grated
• 2 cloves garlic, finely chopped
• 6 Green chillies, finely chopped
• Salt to taste
• 1/4 tsp Turmeric powder
• 1/4 garam masala
• 1 tbsp oil

For the cover:

• 2 Cups Whole Wheat Atta (knead into a dough as you would do for roti.

Method:

• Heat Oil in a pan and add onions & saute for a minute.
• Add ginger, garlic, chillies, cilantro & saute for a couple of minutes.
• Add the mashed potatoes, turmeric powder, salt, turmeric powder & mix well.
• Cook for a minute & remove.
• Divide the dough into balls of equal portions.
• Roll out a ball of dough into a small circle & put a small quantity of the stuffing.
• Close it from all sides,apply some flour on both sides & gently roll into a paratha.
• Cook it on a tava, allow it to cook till color changes to brown, turn the paratha & cook.
• Spread some butter/ghee/oil in each side & serve hot.

Naan

Naan with Matar Paneer

Ingredients:

• 2 Cups Maida/ All purpose flour
• 2 tbsp Yogurt
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Yeast (dry)
• 1/4 tsp Baking powder
• 2 tbsp Oil
• 1/2 Cup Warm water

Method:

• Mix the yeast in warm water and keep aside for 10-15 mts.
• Mix together maida, sugar, salt, baking powder,yogurt, oil and knead well.
• Add the yeast and knead well to a soft dough.
• Keep aside for an hour or more till dough rises to almost double its quantity.
• Knead the dough again and remove all the air, make small lemon size balls.
• Roll out the dough into thick roti.Wet one side of the naan with some water.
• Place the wet side down on a hot tawa.When bubbles foam up turn the tawa so that naan is directly on the flame.
• When you see brown patches on the surface, remove the naan an apply some butter.
• Sprinkle some coriander and serve hot.
• Alternatively you can cook the naan in oven at 300F for 15mts.

Puri & Saagu

Ingredients: For Puri:

• 1 cup Wheat flour
• 1 tbsp yogurt
• Salt to taste
• Some water
• Oil to deep fry

Method:

• Mix flour, yogurt,salt with some water to a tight dough.
• Cover & keep aside for 10 mts.
• Divide and make lemon size balls with the dough.
• Roll out each ball with a rolling pin and deep fry in hot oil.
• Serve hot with Saagu.

For Saagu:

• 2 Potatoes, boiled & mashed
• 1 Onion, thinly sliced
• 1 tomato, chopped
• 1/4 cup Green peas (fresh or frozen)
  
• 1 tsp ginger garlic paste
• Salt to taste
• 1 tbsp Besan, mixed with water
• A pinch Asafoetida
• 1 tsp garam masala
• 1/4 tsp Turmeric powder
• 1 tsp Chilli powder
• 1/2 tsp Mustard seeds
• 1 tsp Channa dal
• 1 tbsp oil
• Few Curry leaves
• Chopped Cilantro

Method for Saagu:

• Heat oil in a pan and add mustard seeds, when they start to crackle add the channa dal.
• When dal changes color to golden brown add curry leaves, asafoetida, onions and saute till onions are soft.
• Add the ginger garlic paste and saute for a minute.
• Add turmeric powder, garam masala, chilli powder, peas and mix well.
• Add the tomatoes , salt and cook till tomatoes & peas are cooked & oil separates.
• Add the mashed potatoes , little water and cook for 5-6 minutes.
• Add the besan mixed in water and let it boil for a couple of minutes.
• Remove and garnish with chopped cilantro and serve hot.

Aloo Methi Parata

Ingredients:

For Stuffing:

4 nos Boiled Potato
1 small Onion, chopped
3 nos Green chillies, finely chopped
1 inch Giner, chopped
4 cloves Garlic, chopped
1 tsp Cumin seeds (jeera)
Salt to taste
1/4 tsp Turmeric Powder
3 tbsp Corriander leaves , chopped.

For Parata:

1 cup Methi leaves (washed and dried)
3 Cups Wheat Flour
Salt to taste.
2 tbsp oil.

Method:

For Stuffing:

Heat Oil in a pan and add jeera.When they splutter add chopped onion and fry till onions are soft.
Now add chillies, ginger and garlic and fry for a minute.
Add turmeric powder, boiled potatoes and salt.mix well.cover for a minute and finally add corriander leaves and give a final mix.Let this mixture cool for some time.

For Parata:

Take Wheat flour , and methi leaves in a bowl and pour little oil and add salt and mix it with water to make a soft dough. leave it covered for half an hour.
Make lemon size balls with the dough.
Now roll out a lemon size dough into small size puri and add the stuffing.
Cover and seal it completely.Dust it with some flour and roll out like normal roti.
Gently dust off the excess flour .
Heat a tawa and when hot place the parata and cook on both sides till you see brown spots on paratha.
Apply ghee/Oil id desired.
Serve hot with any subzi, pickle or plain yogurt.