Garlic Naan Recipe (cripsy) | Garlic Naan Bread

The dough for this Naan Bread is very versitile,i use it for pizzas,for a tea snack,garlic knots,pinwheels,naan pizza and even cinnamon rolls.

It always turns out great and it is my go to Naan Recipe.

Usually the texture of the Naan's with this recipe is very soft,but today i wanted Cripsy n Crunchy Garlic Naan's so i grilled them on low heat a bit longer than the usual.We had these with tea,and it was fabulous.

Best part is you can even freeze the naan's upto 2 weeks.

So if your wondering How to make easy naan bread at home? keep reading.

  

To make Home made Naan Bread
2 cups all purpose flour
2 tsp sugar
2 tsp salt
3 tsp yeast and some warm water
2 tsp oil
approx 1/2 cup warm milk,adjust more or less while you make it
2 tsp oil for adding to the bowl and brushing on top of the dough


For the Garlic Topping
Crush 2/3 garlic cloves along with coriander leaves and small piece green chili with some oil.

Now here's how to make the Naan Bread Dough
Mix yeast with the sugar and a little warm water and keep aside for 10/15 min till frothy.

Now mix in the flour and salt along with the yeast mixture,oil and knead adding warm milk little at a time till you get a semi soft dough.Make sure you knead it for 5/7 min so you get soft naan's.

Rub with oil on top of the dough and let it to rest so it doubles in a warm spot for 2 hours.

After 2 hours again knead for 2 min,then make dough balls and shape into a round or a pointed oval shape.
Rub the garlic mixture on top and allow to rest for another 1 hour.Make sure you cover it while it rests.


Feel free to try out the shape you want,i always stick to this shape



After 1 hour place the Naans on a foiled baking sheet and grill for 5/7 min at 240c.
If you want it crispy grill at 200c for 10/12 min.
Brush with butter before serving.
Now your done,serve them with any gravy or have them on their own,they are totally killer !

The perfect garlic naan !

                                                      Anus bake-fest-13 and Cooks joy

uk-rasoi--what-with-my-cuppa

I love baking event

Sabudana Thalipeeth for Fasting (Vrat Recipes) | Indian Fasting Recipes

This "Sabudana Thalipeeth Recipe" is one of the tastiest and most commonly eaten Vrat (fasting) dish in Maharashtra.Very few ingrediants go in this dish and it tastes really great.

I never fast,but i  Love Fasting Food. Lolzz

If you wonder what to do with Sabudana (sago) then this post will help you for your Navratri Menu or any other Festival.

Ok,this is what you need for Crispy Sabudana Thalipeeth

1/2 cup Sabudana (sago)
(soaked for 2 hours then drained overnight) they will not get sticky if you do it this way.
2 green chili cut fine
4/5 tsp peanut powder
1 boiled potato
2 tsp cumin seeds

Lots of cut coriander leaves

Salt to taste

Mix everything together and leave for 5 min.

You can add more spices to your liking,but this is the Authentic Sabudana Thalipeeth,so i stick to this.

Then take a fist full of the sabudana mix and spread on butter paper.

Use some water on your palms and make a circle,be very gentle.

It is a must to make a hole in the middle (for me).

I like to think it cooks evenly like that.

Now gently peel of the sabudana from the butter paper and cook on a hot pan.

I use ghee to cook this,oil does not give it that special taste.Now the choice is yours on what to use.

Cook on both sides till light brown and crispy,then serve.Hot !!

Wait there is more,you can make another dish with the same sabudana mix.Recipe is below.

Sabudana (Sago) Dosa

If you wish you can completely transform the Sago mix into a pancake,by adding some wheat flour and water.Then cook on a nonstick pan like a pancake.

Just serve it with plain yogurt and you are done.

Bedmi Puri / Poori Recipe | Uttar Pradesh Street Food Recipes | Dal Stuffed Puri / Poori

As you all know Mathura is Lord Krishnas Birthplace so here is a famous Mathura Breakfast Dish.

Bedmi Puri / Poori is found in every street corner and is served with the famous Mathura Alu Sabzi.




love love love it

 

Check out this traditional recipe and give it a try.

For 8 Bedmi Puris

start by soaking 1/2 cup urad daal for 6 hours
spices used
red chili powder 1/2 tsp
grated ginger 1/2 tsp
fennel seeds 1/2 tsp
green chili 1 chopped fine
hing(asafotida) less than 1/2 tsp
cumin seeds 1 tsp
salt to taste
for the dough
1 cup wheat flour
1/2 tsp semolina
1 tsp ghee
1 tsp salt
water to bind
make a stiff dough and cover.Allow to rest 10 min.

To cook start by cooking all the spices in a little ghee and add the ground urad daal paste.

Cook on a low heat till the urad daal gets coated with the spice mix.

Scrape out the bottom of the pan as you saute.

Allow this to cook on low for 5/7 min and your done.Make tiny balls and let it cool.

When the daal mix is cooling,make the dough.

After the daal mix has cooled
stuff the urad daal mix into the dough ball and roll out
Fry till puffed up and light brown.

 My tip for making perfect pooris/puris.
1.Make sure the dough is not too soft.
2.Do not roll it into a thin circle,keep it a bit thick
3.Never dust flour while rolling a puri,dip in oil and roll
4.While frying puris flip once once,after cooking once side,flip one time then cook the other side.
Turning puris/pooris more than once will soak up all the oil and the dish is a fail.So one flip is all you need.

If you keep these tips in mind you will never have soggy puris that are soaked in oil.

   Serve this for Krishna Janmashtami (Lord Krishna's Birth day).

 

Sent to walk-through-memory-lane event and Gayathris page

 

Sent to Divyas page and Paris page

Flavourful Methi (Fenugreek) Paratha

The first recipe i posted for Delicious Methi Paratha was cooked methi mixed in wheat flour...
This recipe is much quicker as you just have to wash-chop and then mix in the methi with spices...no pre-cooking required.Methi Paratha tastes best with some Aam Rass (Mango Puree).So try it some day.
lets start !!

methi paratha - aamras - carrot sticks make the perfect snack

make sure the aamras is chilled before digging in

 you need...

chop methi leaves fine
grated garlic
cumin - red chili - turmeric - hing - chaat masala (all spices to taste)
oil 2/3 tsp
wheat flour and salt
mix everyhing adding warm water,little at a time..make a semi soft dough and allow to rest for 20 min

now all you do is roll out to form parathas and cook with ghee...& serve hot with aamras !

Sent to Krithis page Serve it Griddled and Dennys Page

Making Aamras And Rotli

Today we had a simple gujju thali for lunch,very basic nothing fancy ..Me and hubby never have roti and rice together but i just had to have Aamras And Rotli for the thali experience!!
I'm going to show you a super soft roti recipe which most gujaratis make along with aamras...Its a roti which has has no blister marks,really light and goes perfectly with the sweet mango puree !

Aamras recipe-i used Alphonso mango,you can use any mango of your choice,blend them adding very little water ..add sugar if you need !

 for the dough mix in salt and 2/3 tbs oil to wheat flour,mix well so the oil is combined,then add warm water and make a soft dough..allow to rest 1 hour...now for the roti-look below

roll out 2 rotis and on one spread ghee and dust with some flour
then join both the rotis and roll once again

cook on a hot tawa for 1 or 2 min,then flip
you will notice the rotis will separate



see how it separates,cook on both sides then tear them open..spread ghee
on them and cover -they will be soft even the next day !!



Paneer Palak Paratha - cottage cheese and spinach griddle bread

If you feel this paratha is made with left over palak paneer the answer is a sad no,although i love jazzing up left overs into something interesting i never do it with palak paneer...
Check out how to make this yummy Cottage Cheese and SPinach Paratha...
This recipe is a must for Palak and Paneer lovers.

all you need is yogurt and onions with this !

chop spinach fine and saute with cumin,green chili,ginger and salt
after the water dries up add 1 tsp tomato ketchup(this is what gives it a unique taste)
saute 2 min more then cool...now mix with wheat flour and make a dough

Allow the dough to rest for 1/2 hr for soft parathas

 now for the stuffing !

crumble paneer and to that add salt,red chili,chaat masala,amchoor and onion pwd(optional)

now all you do is stuff the paneer and roll out the dough

 P.S>>cook with ghee or else its not worth it !

your gona love it !

Paneer Pyaaz Ka Paratha Recipe

Paneer and onion is a perfect combo for a paratha,i serve it with beetroot raita and its a perfect match..

Try out this Dhaba Style paratah and your gona love it !

beetroot raita- boil beetroot for 5 min,then grate and add to thick  yogurt,,
mix in salt-cumin pwd and 1 pinch hing..now your done !

for the stuffing
crumble paneer with your fingers then to that add chopped onion
green chili--coriander leaves--cumin seeds crushed--garam masala 1 pinch
chaat masala 1 tsp--red chili pwd 1 pinch and 1 tsp ajwain...
T.i.p-dont allow the mix to rest as the onion will leave out water,so hurry up and roll out quick !
mix it all well and stuff into the roti dough and roll out !

 This paratha tastes great with plain yogurt and pickle too,but still do try out the beet root raita ...

Masala Paratha Recipe

Masala Parathas are stuffed with a mixture of cumin pwd,onion,ajwain ,salt and little bit of coriander leaves..mix all this adding some ghee,then spread over the uncooked rolled dough and fold..roll it once again and cook adding lots of ghee or butter....

they turn out really soft

"Easy Gobi Paratha Recipe"

serve with yogurt and pickle

i make these parathas in 2 ways,1 is grating the cauliflower adding spices and stuffing them raw and
the 2nd is cooking them on the pan then stuffing them..both are equally good..
for today's recipe
 i used
cauliflower cut fine
green chili
onion
cumin seeds
hing
salt
red chili
chaat masala
turmeric pwd
ajwain
chili flakes
ginger grated..saute all this then add the gobi and cook till dry..
allow to cool then stuff...
See other paratha recipes here for step by step pics > http://easiestrecipes.blogspot.com/search/label/indian%20bread~roti%20and%20parathas

 TIP> make sure the stuffing and the dough ball is equal in proportion,by doing this you will get maximum flavour of the stuffing..in the below pic you can see how thin the top layer is,thats what we need !

"Methi Ka Paratha" OR "Easy Methi Paratha"

This methi paratha is a bit different from the usual paratha we make,read on to find out what makes it unique

                                                                           We need
                         Methi leaf chopped fine
Onions~Cumin Pwd~Red chili pwd~Ajwain~Tomato ketchup

Saute onions in oil till pink,add red chili,cumin and ajwain and saute 2 min more,last add tomato ketchup and shut the flame...allow this mix to cool then add it to wheat flour,also add in some salt and make a dough...let it rest for 20 min before making parathas...Its really yummy,do try it !

                                                             Serve with yogurt

"Pakistani Mooli Ka Paratha"

Mooli paratha and yogurt is the most satisfying meal,it keeps you full and tastes delicious(if made right)
Adding too many spices spoils the flavour of this dish so,less is more...
This recipe is pakistani  so in case you want to try something different do give this one  a try !

Watch my video for the recipe ~  hope you like it !

Eggless Naan Bread | Egg-free Naan Bread Recipe

This is a great recipe for Naan,without eggs and no yogurt.

Turns out perfect every time.

Toppings can be added to your choice.But adding butter as soon as it is done baking is a must.

You need to prep before you start cooking so the dough rises well.

If your making this for dinner,make the dough at noon !

 

and we r done !

 Recipe for Eggless Naan Bread

To make perfect naan,you dont need eggs or yogurt
all you need is..

half packet yeast
1 tsp ajwain
2 tsp sugar
1 tsp salt
1 cup self raising flour
1/2 cup milk

add flour,yeast,sugar,ajwain and salt
add milk a little at a time and mix

when you blend add 2 tsp oil

our dough is ready...
now its time to let it rest...add some oil on the top
so it remains moist

cover with a wet paper towel ..
rest time- 2/3 hrs



the dough will rise and you will see holes
thats a good sign !



give it a punch..and allow to rest another half hr

after half hr roll out and sprinkle the topping of choice
press it ,so it stays on the naan

half cook on one side,then cook the rest on direct flame



i added black seasme seeds..
you may add garlic,corriander or mint...

So there you got your Egg-free Naan Bread Ready !