Easy Homemade Butter Naan Process

 

Homemade Butter Naan :

Butter Naan, a butter flavored flat bread is one of the most extremely delicious dish of Indian breads. This is usually made in  tandoor,  can also be made on  stove  top  and  oven.  

Mostly, we get the chance to relish them in restaurants or in parties. Last week I tried it at home & it came out absolutely YUMMYY  with that melt in the mouth flavor..:)

It easily goes with any veg or non-veg gravy...!

Here is the easy step by step recipe on how to cook the  Butter Naan  at home...:)

Ingredients:

·               Maida / All purpose flour           - 2 cups

·               Quick raise Yeast                      - 1 tsp

·               Warm water                               - 1 cup

·               Salt                                          - 1 tsp

·               Sugar                                       - 1 tsp

·               Milk                                          - small cup

·               Oil                                            - 2 to 3 tbsp

·               Ghee / Butter                             - as needed to make naan.

Method:

1.         Seive  Maida in any utensil and keep aside.

2.         In this recipe, we are using Yeast in the preparation of Naan. Yeast acts as a raising agent and makes Naan very soft & yummy.  

3.         Mix 1 tsp of Quick Raise Yeast in warm water. ( the water shouldn’t be too hot or cold )

4.         Add 1 tsp of salt and 1 tsp of sugar to it. Mix well.

5.         Blend in the warm milk and oil to it.

6.         Now pour this mixture to the maida flour.

7.         Knead it to very soft & sticky dough.

8.         The dough should be strictly smooth & sticky for to get soft tasty Naans.

9.         Now apply little oil on top of the dough and cover it.

10.      Let it rest for 15 to 20 minutes in a warm place.

11.      You can see the dough has raised and still more soft & sticky now.

Apply little flour and knead it. Make equal sized balls of the dough.

 12.      Take one ball of maida, apply dry flour and press it to round shape.

13.      Spread butter / ghee on it evenly. 

 ( to make  Plain Naan,  skip smearing  butter /  ghee  on  the  surface   &  proceed  the  same  steps )

14.      Fold the rolled Naan into half ( forming a semi-circle)

15.      Then again apply butter / ghee on the folded section.

16.      Now double this fold as it takes the shape of a triangle.

17.      Then apply dry flour to it.

18.      Roll it to thick triangular shape and make them ready. ( do not make it thin )

19.      For ease of cooking & to get very soft Naan, I prefer stove top method. ( also we can bake it in oven )

20.      Heat a girdle or tawa ( preferably cast iron one )

21.      Place the rolled Naan in the hot girdle to cook.

22.      After one side puffs up, flip the Naan over to the other side.

23.      Once it gets slightly golden spots, take out from the skillet.

24.      Place it on wire rack and put it on direct flame.

25.      Keep the flame in medium to low heat ( take care not to burn the Naan

26.      Flip it over and cook on both sides.

27.      Once we see brown spots on the Naan, remove from heat.

28.      Butter Naan is ready.

29.      Place it hot on a serving plate and generously dash butter on it.

30.      Cut into halves using a Naan cutter.

31.      Prepare all Naans in this same manner.

32.      Enjoy hot Butter Naan with  Chole  Masala,  Dal  Makhani,  Shahi  Paneer or Paneer  Butter Masala.

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Channa Biryani

Channa Biryani

Channa Biryani, Rich in Protein and Vitamin.. by hearing the name you can think how it'll be... don't worry without any hesitation you can give a try for this in the same way you can do variety biryani with black chickpea/channa, Rajma, Black eyed pea, Yellow pea, good way to complete a full meal by giving a hand for these type of recipes.. mmm:) no need to worry for curries and side dishes nah..

"Jess kutty and my better half was" completely biryani lover... this is alternative way to add these channa... and pulse in their diet... coming to the recipe....

Ingredients:

Basmathi Rice - 1 1/2 cup

Coconut milk- 1 1/2 cup

Water 1 cup

Channa Dhal- 3/4 cup

Ghee- 3 tsp

Graham masala- 3/4 tsp

Onion- 1 sliced

Cinnamon- 1 inch

Cardamom- 2 nos

Bay leaf- 1

Star Anise- 1/2

To grind:

Onion- 1

Tomato-1

Green chillie- 2 nos

Coriander leaves

Mint leaves

Coconut- 2 tsp

Preparation:

* Soak the channa dhal for 4-6 hours and boil in pressure cooker for 2 whistles

* Soak the Rice for 15 mins and give a fry in  2 tsp of ghee

* Grind the ingredients which are mentioned in the table

Here is ingredients to go with Channa Biryani

To grind????? ple check the table ingredients..:)

Heat the pressure cooker with Ghee, fry the Cinnamon, Cardamom, Cloves , Star Anise, Bay leaf, & saute the onion for few mins

Add the grind-ed paste cook this for 5-8 mins in medium flame

Add the Graham masala and salt

Add in the Boiled Channa dhal

Add the Prepared Basmathi Rice

Add the water and coconut milk.. Cook it for 2 whistle

Just poke the Biryani with Forks

Yummy it's Ready

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prawn masala

Prawn Masala

Preparation Time- 30 mins

Cooking Time- 30-40 mins

Serves- 3-4

Ingredients:

Prawn/Irawl/Shrimp- 500gms

Turmeric Powder- a pinch

Chillie Powder- 1/2 tsp

Small Onion/Pearl Onion- 1/2 cup

Tomato- 2-3 nos

Ginger & Garlic Paste- 1 1/2 tsp

Salt- to taste

Oil- 3 tsp

Mustard seeds- 1 tsp

Curry Leaves- 1 spring

Coriander Leaves- For Garnishing

Water- 3/4 cup

Roast and Grind:

Fennel Seeds/Perinjeeragam-1 tsp

Cumin Seeds/Jeera- 3/4 tsp

Rice Grains- 1 tsp

Coriander Seeds- 1 tsp

Curry Leaves- a handful

Oil- 1 tsp

Chillie Powder- 1 tsp(Can Adjust as per Taste)

Method:

* Roast the Fennel seeds, Cumin seeds, Coriander Seeds, Rice grains and curry leaves with a tsp of oil to Golden Brown in color, Finally add the Chillie powder and Roast it till the Raw Smell Goes. 

* Make the Mixture Cool and Grind them, Marinate the Prawn with salt, turmeric powder, and Chillie powder for half an hour..

* Heat the Kadai with Oil, Splutter the Mustard seeds, Saute the Onion For few mins, Add in the Ginger Garlic Paste cook it till the raw smell goes, Ad a handfull of Curry leaves.

* Add in the Tomato Puree, Cook till the Oil Separates, add the marinated Prawns to the masala.

* Add the Grind-ed masala, Salt, and water to it Cook the masala till the prawns done, and the Oil separates to the Curry, almost it took 10 to 15 mins in medium flame to separates the oil.

Notes:
* Instead of REd chillie powder, you can use Dry red chillie to roast and grind..
* Adjust the Consistency by adding water in final stage to make a semi dry or gravy dish by adding water..
* Adjust the Spice Level, According to your taste..

All Done

"Prawn Masala"

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Pepper chicken

Pepper Chicken

Pepper chicken is a flavored chicken curry... that's yumm with all the combination... even with breads and buns.. can do this as semigravy type, gravy type, or roast type curry.... 

Preparation time-10mins
Cooking Time- 40 mins
Serves- 3-4

Ingredients:
Chicken- 1/2 kg
Pepper + Jeera- 3tsp + 2 tsp (Ground freshly)
Pepper powder- 1 tsp
Onion- 1 cup (Finely chopped)
Ginger garlic paste- 3 tsp(Fresh)
Turmeric powder- 1/2 tsp
Graham masala- 1/2 tsp
Salt
Oil

Heat the kadai with oil and saute the onion foe few mins

Add the Ginger Garlic paste

Add int he cleaned chicken

Add the turmeric powder, Graham masala, freshely grounded pepper and jeera with some salt

Give them a good mix

Add a cup of water

Cover and cook till the chicken was done

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Tandoori Chicken

Ingredients

• 3 tbsps vegetable oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp cayenne
• 1 tbsp garam masala
• 1 tbsp paprika (sweet not hot)
• 1 cup plain yogurt
• 2 tbsps lemon juice
• 4 garlic cloves (minced)
• 2 tbsps fresh ginger (minced)
• 1 tsp salt
• 4 whole chicken leg (drumsticks and thighs or its equivalent skinless bone) 

Method

1 Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
2 Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
3 Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
4 Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
5 Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.

 

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Indian Fish Coconut Curry

Ingredients

• 1 lb fish fillets (boneless, skinless)
• 1 tbsp vegetable oil
• 1/2 onion (grated on large holes of box grater)
• 1 tsp fresh ginger (grated)
• 2 cloves garlic (finely minced)
• 1 tomato (fully ripe, diced or 1 1/2 cups canned diced tomatoes)
• 1 tsp garam masala
• 1/4 tsp chili powder (cayenne)
• 1/2 tsp salt
• ground black pepper (freshly)
• 1 cup coconut milk
• 1/4 cup water
• 2 chili peppers (fresh, cut in half lengthwise) 

Directions:

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

 

Total Time

30 min

Nutrition Facts

Amount Per Serving

Calories 310

Calories from Fat 190

% Daily Value *

Total Fat 21g	32%
Saturated Fat 13g	65%
Trans Fat 0g
Cholesterol 60mg	20%
Sodium 350mg	15%
Potassium 710mg	20%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	8%
Sugars 3g

Protein 25g

Vitamin A	8%
Vitamin C	15%
Calcium	6%
Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

7 The Penthouse, One Hyde Park

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The penthouse in London’s one Hyde park is reportedly one of the most expensive house in the world. This 6-bedroom house was sold for 220 million dollars recently. Details about the buyers still remain a secret.
This penthouse includes a wide range of facilities such as room service from a neighbouring hotel, spas, gym, squash court etc. It also has a private facility for tasting wine. It has former SAS members guarding it 24 x 7. The windows in the house are completely bullet-proof.

- See more at: http://www.mobilelikez.com/technology/the-most-expensive-houses-in-the-world/#sthash.m1XmebU4.dpuf

7 The Penthouse, One Hyde Park

Next

The penthouse in London’s one Hyde park is reportedly one of the most expensive house in the world. This 6-bedroom house was sold for 220 million dollars recently. Details about the buyers still remain a secret.
This penthouse includes a wide range of facilities such as room service from a neighbouring hotel, spas, gym, squash court etc. It also has a private facility for tasting wine. It has former SAS members guarding it 24 x 7. The windows in the house are completely bullet-proof.

- See more at: http://www.mobilelikez.com/technology/the-most-expensive-houses-in-the-world/#sthash.m1XmebU4.dpuf

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