BUTTER NAAN

INGREDIENTS:

1 cup Plain Flour

¼ cup Curd

¼ tsp Baking Powder

Salt

¼ Cup water

2 tbsp oil

¼ cup water

METHOD:

  

• Take 1 cup plain flour, ¼ tsp baking powder & salt in a bowl and mix all dry ingredients.

• Pour ¼ cup curd,1 tbsp oil in the flour & start mixing.

• Add water as per need to make a dough.

• Sprinkle flour on a board. Knock the dough (follow the procedure) at least for 5 min. Add oil in between.

• Knock the dough till it stops sticking to your hand.

• Make depression in the center of the dough and keep it in a bowl and cover it with cloth.

• Keep the dough on warm place for a min of 2 hrs.

• Take a small portion of the dough and make round balls out of it.

• Roll the balls in plain dry flour and apply little bit of water with your hand. 

• Place the naan (upside down) on hot iron skillet and press the edges of the naan and on high flame flip it over. 

• Cook it on both sides till you get brown spots and the naan is ready to be served after applying butter on it. 

KHANDVI

INGREDIENTS:

½ cup Gram Flour

1 cup Buttermilk

3 green chilies

1 tsp cumin seeds

1 tsp Sugar

½ tsp Turmeric Powder

1 tbsp Plain Flour

Salt

METHOD:

  

• Add 3 green chilies and 1tsp cumin seeds in a grinder. Grind to a fine mixture.

• Combine the ½ cup gram flour, 1 cup buttermilk, 1 tbsp blended mixture, ½ tsp turmeric powder, 1 tbsp plain flour,1 tsp sugar & salt to taste.

• Mix altogether with hand mixture till no lumps are left.

• Add all above batter in kadhai on a medium flame.

• Stir continuously till it becomes thick.

• While the batter is still hot, spread it evenly using a spatula on the 2 thalis to make a thin uniform layer.

• When it cools down, cut the khandvi on each thali lengthwise in equal portions and roll it up gently.

• Garnish with coconut & coriander.

INGREDIENTS:

½ cup gram Flour

1 tbsp Sesame Seeds

1 tbsp Khas Khas

2/3 cup Water

7 Green chilies

4 Alu Wadi Leaves (taro leaf )

6 Garlic Cloves

1 tbsp Cumin Seeds

Pinch of Baking Soda

Salt

PREPARATION:

• Cut the edges of all leaves. Wash them & keep aside.

METHOD:

  


• Add 7 green chilies, 6 garlic cloves & 1 tbsp cumin seeds in a grinder.
• Grind all together into fine mixture.
• Add grinded mixture, ½ cup gram flour, salt, pinch of baking soda and 2/3 cup water in a grinder.
• Mix everything well to avoid any lumps.
• Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and sprinkle some khas khas & sesame seeds.
• Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas. Repeat this with 4-5 leaves.
• Roll them gently. Apply some besan mixture.
• Start rolling remaining half.
• Apply besan mixture on both side ends & fold them. 
• Apply some oil to sieve. 
• After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. 
• Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown. 
• Aloo Wadi is ready to serve. 

INGREDIENTS:

½ cup chopped onion

1 inch Ginger

9 Garlic Cloves

Salt

1 tbsp Cumin seeds

½ cup soaked chana dal (soaked in water for 5hrs)

5 Green chillies

1 cup oil

Water

1 tbsp Corn Flour

¼ tsp Asafetida

PREPARATION:

• Clean, wash and soak the ½ cup chana dal in a deep bowl in enough water for 5 hours. Drain well..

• Chopped onion into small dice.

METHOD:

  


• Take drained chana dal in a bowl and keep aside.
• Blend the chana dal, 1tbsp cumin seeds, 9 garlic cloves ,1 inch ginger, 5 green chilies, 2 tbsp water & salt in a mixer to a coarse mixture without using any water.
• Transfer the mixture into a deep bowl and add ½ cup onion, ¼ tsp asafetida, 1 tbsp corn flour. Mix all together.
• Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame.
• Fry till they turn golden brown in color from all the sides.
• Drain on an absorbent paper. Serve with green chutney.

INGREDIENTS:

1 cup paneer

4 onions

2 tomatoes

2 capsicum

1 tbsp garam masala

1 tsp red chili powder

1 tsp kitchen king masala

Salt

Water

3 tbsp oil

PREPARATION:

• Cut the onion, capsicum & paneer into small dice.

METHOD:

  


• Heat some oil in a pan, add the onions to it and sauté.
• Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft.
• Put the content in the grinder with 1 tbsp garam masala, 1tsp kitchen king masala, 1 tsp red chili powder in it.
• Grind it to make a smooth paste.
• Add water if needed.
• Put 2tbsp oil in a kadhai and add grinded mixture. Sauté for 2-3min.
• Cook till it becomes dry.
• Add ½ cup shelled onions, diced capsicum & mix all together.
• Cook them for 2 mins. 
• Once the onions have turned translucent. 
• Add 1 cup of water in it. 
• Stir and let it boil. 
• Add the 1cup paneer cubes, toss them up and mix well everything. 
• Add salt and mix thoroughly. Cook for another min. 
• The dish is ready to be served hot with roti /paratha. 

INGREDIENTS:

1 tbsp cloves

1 tbsp cinnamon

1 tbsp cumin seeds

1 tsp black pepper

2 tbsp fennel seeds

1 tbsp salt

2 tbsp black salt

1 tbsp chat masala

4 tbsp butter

4 tbsp pudina chutney

Cucumber slices

Onion slices

Boiled Beetroot slices

Potato slices

Tomato slices

10 Bread slices

PREPARATION:

• Place the 3 potatoes & 2 beetroot in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch off the stove. After cooling down the potatoes peel its skin.

• Trim the edges of bread slices & keep aside.

• Cut all the below vegetables in ring shape.

• Tomato, Cucumber, Onion, Beetroot.

Pudina Chutnye Recipe

METHOD:

  

Step I :

• First of all, take dry roast 1tbsp cloves in a pan. Add 1 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tbsp black pepper and 1tbsp cinnamon stick.

• Roast on medium flame for a minute or till turn aromatic. Allow it to cool completely.

• Furthermore, transfer to small mixer grinder. Also add 2 tbsp black salt, 1 tbsp chat masala and 1 tbsp salt.

• Blend it to fine powder.

• Finally, Bombay sandwich masala is ready. Use it to prepare bombay sandwich and store remaining in airtight container.

  

Step II :

• First of all, take 2 bread slices and cut its edges.

• Furthermore, spread butter & green chutney on one bread slice.

• Then place 4 slices of cucumber & tomatoes.

• Follow by, sprinkling generous amount of sandwich masala.

• Furthermore, place 4 onion slices , 4 boiled beetroot slices & 3 potato slices.

• Cover it with butter bread slice facing butter side downwards.

• Now, garnish with tomato sauce , pudina chutney and poke the toothpick.

• Cut it in to 4 pieces.

• Serve Bombay sandwich with ketchup.

PUFFY POORI

INGREDIENTS:

2 cup wheat flour
1 tbsp sugar
¼ cup semolina
½ tsp salt
2 cup oil
¾ cup water

METHOD:

  

• Combine the 2 cups of whole wheat flour, ¼ cup of semolina, 1 tbsp sugar & salt all knead into a stiff dough using ¾ cup water.

• Cover it and keep aside for 15 minutes.

• Divide the dough into small portions and roll out the thick pooris.

• Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown from both the sides.

• Drain on absorbent paper and serve hot.