Naan and Bhatura

Naan

Ingredients:

Maida 3 cup
Baking powder 1/2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Oil 1 tbsp.
Butter 2 tbsp.
Egg 1
Sugar 1/4 tsp.
Salt to taste
Sesame(til) 1/4 cup

Method:
1.Sieve maida and baking powder.
2.Add salt, sugar, yogurt, oil and butter and mix well (crumble with fingers). Add egg and mix well.
3.Add milk and water (if required) a little at a time and knead the dough until it turns very smooth.
4.Cover it with a wet cloth and set aside for at least 2 hour.
5.Divide into medium size balls of equal portions.
6.Roll the ball with a few sesame seeds, apply some flour and roll into thick circular shaped.
7.Now place it in a preheated Tandoor or cook in a preheated oven (350 degrees) by placing it on a
greased tray.
8. Remove when it is light Golden brown on both sides. Cut it into two parts diagonally.
Serve hot topped with butter. Serve with veg/non-veg dishes.


Bhatura

Ingredients:

All purpose flour 1 cup
Yogurt 1 cup
Baking powder 1/2 tsp.
Vegetable oil for frying
Water for kneading

Method:
1.Sieve flour and baking powder.
2.Add yogurt and mix well. Add water a little at a time.
3.Knead into a medium soft dough.
4.Set aside in a warm place to rise for atleast 2 hours
5.Divide into balls of equal portions.
6.Apply some flour and roll into thick puries .
7.Deep fry these puries.
8.Serve hot with Chana Masala

Kadai Paneer

Kadai Paneer Masala
Red Chillli - 5
Dhaniya - 2 Spoons
Jeeragam - 1/2 spoon
Melagu - 1/2 spoon
Elakkai - 2
Cloves(Krambu) - 2
Pattai - Small stick
Dry roast the above and make a paste

Preparation
Fry 2 finely cut onioons till brown, with ginger garlic paste - 2 spoons. Add finely cut tomates - 2 fry. Add Kadai masala and salt and curry leaves and saute. Sprinkle little water, and once cooked, add the roasted paneer cubes, and remove by garnishing with Coriander.



Method 2



Ingredients:


250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

Theeyal - Kerala Special

Theeyal

Ingredients: (Serves - 4)

Baby onions 1 Cup
Curry leaves 5 no
Mustard seeds 1/2 teaspoon
Tamarind paste 2 tablespoons
Sugar 1/2 teaspoon
Asafoetida 1 Pinch
Grated coconut 1/2 cup
Red chillies 7 no
Coriander seeds 1 tablespoon
Cumin seeds 1/4 teaspoon
Black peppercorns 7
Turmeric powder 1/4 teaspoon
Oil 3 tablespoons
Salt
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Optional
Any vegetable like - Brinjal / Drumstick / Lady's Finger....

Method:

1. Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
2. Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame.

3. Boil the vegetables separately in microwave, and add to the oil at this stage, and fry for few minutes (This is an optional step).

4. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes.