Naan

Naan is an Indian flat bread baked in clay oven. It is a world famous Indian bread recipe. It has a crusty bottom and fluffy on the top smeared it with butter. There are different kinds of naan like garlic naan, kheema naan, onion naan and sometimes different kinds of vegetables are stuffed in naan.

Naan is served mostly with comfort foods like kebabs, tandoor, meat curries or vegetable curries. It tastes best when it is hot from oven.

I have tried to recreate naan recipe using tawa or a griddle. It came out pretty well. This recipe has minimal ingredients and quite easy to make. 

Ingredients

2 cups Maida or All purpose flour

1/2 tsp dry yeast

1/2 tsp sugar

Water

Salt

2 tsp Oil

1 beaten egg (optional)

Method

• In a small bowl, mix yeast and  warm water. Stir until yeast dissolves completely

• In a large mixing bowl, add maida, sugar and salt. Mix well

• Then add yeast and egg (optional). Add water to knead dough. The dough should be very soft. Finally, add oil and knead well

• Keep dough in warm place for at least 2 hours
• After dough has fermented, knead it again. Divide the dough into equal portions. Roll each portion into a ball. Take a ball and dust it with flour and roll it flat using rolling pin

• Gently place in on a griddle or flat pan. roast it evenly on both the sides. Smear oil or butter

• Garnish with cilantro and serve hot

                           

Oriental Stir Fry Vegetables

This recipe is simple, fresh and crisp prepared with different kind of vegetables like bok choy, broccoli and bell peppers. This is a easy dinner and table fast recipe.

The ingredients for the sauce is quite simple. It requires just soy sauce and oyster sauce. These sauces can be substituted with low sodium. The vegetables are glazed lightly with sauce over high heat. You can use brown bean sauce as substitute for oyster sauce.

This recipe is delicious and easily adapted.

Ingredients

1 heads Bok Choy, trimmed and cut length wise

1 Red bell pepper, diced

1/2 pound Broccoli florets

2 cloves of garlic, minced

Small piece of Ginger, minced

1/2 tsp Red chili flakes

1 tsp Dark Soy sauce

1 tsp Oyster sauce

3 tsp Sesame seed oil or Mustard oil

1/4 tsp salt

Method

• In a large wok, heat oil, add minced ginger and garlic. Saute for few seconds

• Add soy sauce, oyster sauce and red chili flakes. Mix well

• Add vegetables - bok choy, broccoli, bell pepper. Stri fry over high heat until it is tender crisp about 2-3 minutes

• Adjust salt as per taste
• Serve hot

Tip--

• Corn starch is also used with the sauce and roasted sesame seeds can be used for garnishing
• If your are vegan or allergic to sea food then substitute oyster sauce with brown bean sauce

Parangikai Poriyal | Kumbalakai Palya | Seasoned Pumpkin

Pumpkin is a delectable vegetable and used in variety of dishes like pies, curries, sauteed, muffins etc. Pumpkins are not only economical, but also highly nutritious and its is a good source of vitamin A, vitamin B6, thiamine, Niacin, folate and catrotenes.

At home my mom makes Kumbalakai palya for chapathi. It is very simple and easy to make. Pumpkins are cooked with onions, green chilies and seasoned with mustard seeds. In the end, it is topped with freshly grated coconut and coriander leaves.

I made it with spaghetti squash. This recipe can also be made with butternut squash, chayote squash and pumpkins. 

Ingredients

1 medium sized Pumpkin, ( about 1 kg) cubed

1 Onion, finely chopped

4 Green Chilies, finely chopped

1 tsp Mustard seeds

1 sprig of Curry leaves

1/4 tsp Turmeric powder

1/2 cup Water

 1/2 cup Grated Coconut

3-5 sprigs of Cilantro, finely chopped

4 tsp oil

Salt

Procedure

• In a pressure cooker, heat oil and add mustard seeds.  when it starts to sizzle add green chilies, curry leaves and onions. Saute until onions turns transparent

• Add turmeric powder and pumpkin. Mix well and saute for a minute 

• Add 1/2 cup of water and adjust salt as per taste
• Pressure cook up to one whistle. After cooker has cooled, add coconut and cilantro

• Serve it with chapathi or steamed rice and sambhar

Tip-

• I have used pressure cooker, instead  you can saute pumpkin in a pan closed it with a lid and cook for 20 minutes

Grilled Chicken Kebab

Chicken Kebab is the most loved appetizer. It is widely popular all around the world, no matter whether it is grilled or deep fried.  It is luscious, juicy with lot of flavors. Chicken is marinated with different kind of spices like ginger, garlic, red chili powder, paprika, pepper and vinegar. 

These kebabs can be a cook-out, picnic or even a family meal. It is a joyful recipe which brings everyone together. I made this recipe on a beautiful long weekend with a company of close friends. As the kebabs came out of the grill, it disappeared in no time :-)

Ingredients

12 Chicken Drumsticks (or chicken breasts)

5-8  Garlic cloves

1 inch piece of ginger

1 tsp Red Chili powder

1/2 tsp Paprika (optional)

1/2 tsp pepper powder

1/2 tsp Cumin powder

3/4 cup White vinegar

Salt

Juice of 1 lime (optional)

Chat masala (optional)

Method

• In a blender, grind ginger, garlic, chili powder, paprika, pepper powder, cumin powder, salt and white vinegar

• Apply marinade mixture over chicken drumsticks and refrigerate for at least 1 hour

• Place chicken drumstick on a preheated grill. Cook evenly only sides in medium flame. Cover the grill while chicken is cooking

• Smear oil with a brush once a while. It takes about 30 - 45 minutes cook one batch 

• Once chicken drumsticks are out from grill, sprinkle chat masala and some lime juice
• Serve hot with lemon wedges and salad

Kala Channa Curry

Kala Channa Curry  is a protein packed vegetarian curry recipe from Punjabi Cuisine. This recipe is very new to me and I was introduced to this recipe from one of my friend Anukrithi. My knowledge of cooking with kala channa is only sundal and coconut- onion based South Indian style Kala channa curry.

The flavors are magnificent and bold. The base for this curry is made from pureed onions and tomatoes and it is spiced with red chili powder, coriander powder and mango powder.

Ingredients

2 cups Kala Channa

1 Onion, diced

2 Tomatoes, diced

1 small piece of ginger

1 tsp Red chili powder

1 tsp Coriander powder

3/4 tsp Mango powder (Amchoor)

2 tsp Besan (chickpea flour)

Salt

2 tsp Oil

Procedure

• Soak Kala channa in water for at least 5 hours

• Boil kala channa in a pressure cooker for 15 minutes until it is completely cooked

• In the meantime, puree onions, tomatoes and ginger without adding water

• In a pot, heat oil and add the puree. Cook until it reduces and oil separates out from the masala

• Add red chili powder, coriander powder, mango powder and chickpea flour. Mix well

• Add cooked kala channa with water and adjust salt as per taste. Simmer for at least 10 to 15 minutes until gravy thickens

• serve hot with steamed basmati rice or paratha

Mutton Biryani

Mutton Biryani  is a delectable recipe  made with southern flavors. Ask anyone who doesn't love biryani !! This one of many recipes enjoyed by all and it is a celebrating recipe with exquisite taste.

The recipe below is partly borrowed from my maternal side. Tender pieces of mutton are crammed with different kinds of spices and marinated in yogurt sauce. It is flavored with various aromatic ingredients, and the highlighting aspect of this recipe is the combination of meat and rice cooked in coconut milk along with different condiments. 

When I made this dish, I couldn't wait to taste hot piping meat which just falls off from the bone. Meat is cooked tender and its juices are retained because of yogurt and the texture and taste of rice is so rich due to coconut milk. 

Ingredients

1 kg Mutton (with bones it tastes better)

4 cloves of Garlic, minced

Small piece of Ginger, finely chopped

2 bay leaves

4 Cloves

 3 Cardamom

1 Stick of Cinnamon

1 star Anise

3 Mace | javitri

1 Onion, thinly sliced

3 cups Basmati rice

2 cups Coconut Milk

2 cups of water

salt

2 tsp Oil

For marinade

1 cup yogurt

4 Green Chilies, slit length wise

4- 6 sprigs of Mint, roughly chopped

1 tsp Coriander powder

1/2 tsp Pepper Powder

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

1/2 Lime

Salt

Method

• Ina large mixing bowl, marinade mutton in yogurt, green chilies, mint, coriander, pepper powder, red chili powder, turmeric powder, juice of 1/2 lime and salt. Refrigerate for 30 minutes

• In a pressure cooker, heat oil, add bay leaves, cinnamon, cloves, cardamom, star anise, mace, ginger and garlic

• Next, add onion and fry until it turns transparent

• Add marinated meat and fry for 5 to 10 minutes. Add 1/2 cups of water and pressure cook for 15 - 20 minutes

• After pressure cooker has cooled, add 2 cups of water and 3 cups of coconut milk. Bring it to boil

• Adjust salt as per taste and add washed basmati rice

• Pressure cook upto 2 whistles

• Serve hot with raita  or Mutton Gojju

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