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Monday, July 30, 2012

How to make Naan / Butter Naan at home:

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Homemade Butter Naan :   Like us on Youtube for more Video Recipes
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...:)
·               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.
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.  
( click  Here  to view the homemade Naan without Yeast method  )
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  MasalaDal  MakhaniShahi  Paneer or  Paneer  Butter Masala.
Similar Recipes 
·       Garlic Naan recipe
·       Roomali Roti
·       Kulcha
·       Tortilla
·       Chole Bhature  &  Tandoori Roti

Saturday, July 28, 2012

Chilli Idly / Idly Manchurian / Stepwise recipe

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Chilli Idly Or Idly Manchurian:  Like us on Youtube for more Video Recipes
Chilly Idly is a tasty, soooper tempting dish..!!  This healthy recipe is very easy & quick to prepare, if we have left over idlis or fresh idlis. 
Recently, we tasted this in a restaurant. The taste was too good with the rich flavor of garlic & the hotness of red chilly, that I couldn’t resist to try it at home.!
When I googled for the recipe, I came across  this  interesting and innovative recipe...&  It came out absolutely lipsmacking..:-)
Check out the easy & yummy recipe of Chilly Idly..:)
·   Idlies                      - 5 or 6
·   Maida flour             - 1 ½ tbsp
·   Corn flour               - 1 ½ tbsp
·   Saffron food color    - a pinch
·   Onion                     - 1
·   Tomato                   - 1
·   Ginger                    - small piece
·   Garlic                     - 3 to 4
·   Red chilly pwd         - 1 tsp
·   Coriander pwd         - ½ tsp
·   Garam masala pwd  - ½ tsp
·   Oil to fry
·   Salt as needed
For garnishing:
·   Onion sliced             - 2 to 3 tbsp
·   Capsicum sliced       - 3 tbsp
·   Garlic sliced             - 1 tsp
·   Green chilly sliced    - ½ tsp
·   Oil                          - 1 tsp
·   Salt                        - a pinch
1. In a small bowl, add maida, ½ tsp salt & corn flour.
2. To it add a pinch of saffron food color.
3. Add water and make it to thick paste.
4. Keep it aside.
5. In a pan, fry onion, tomato, ginger, garlic and allow to cool.
6. Grind it to fine paste.
7. Add red chilly pwd, ½ tsp salt, coriander pwd and garam masala pwd to it.
8. Combine well and set aside.
9. Chop onion, capsicum, green chilly, garlic to small pieces.
10.In a pan, add a tsp of oil & heat it.
11.Add the chopped ingredients and sauté them for a minute, by adding a pinch of salt.
12.Take it aside in a plate.
13.Prepare hot soft idlies and slice it to fine pieces.
14.Coat the sliced idly piece in flour paste ( step 4 )
15.Heat oil in a frypan.
16.Gently drop the coated idly pieces in hot oil.
17.Keep flame in medium and fry them till crisp (approx 1 to 2 mins)
18.Drain and reserve in kitchen tissue.
19.Take a small pan and heat it.
20.Add the tomato onion paste ( step 8 )
21.Sauté for few seconds.
22.Add the fried onion, capsicum, green chilly & garlic. ( step 12 )
23. Give a quick stir.
24. Add the fried Idlies.
25. Mix it gently and turn off flame.
26.Transfer to a serving plate & garnish with freshly chopped coriander leaves.
27.Lipsmacking chilly Idly is ready to enjoy with tomato ketchup or any other dip..!
Similar Recipes 
·       Chilly Gobi
·       Chilly Paneer

Thursday, July 26, 2012

How to make Ginger Garlic Paste at home:

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Homemade Ginger Garlic Paste   Like us on Youtube for more Video Recipes
Ginger  garlic  paste  is one of ubiquitos ingredient of Indian cuisine..!!!
It is used to add flavor and zing to a variety of curries, gravies & sabzis. Also this paste plays major role in most of the non-vegetarian recipes.
 It is a big time saver in kitchen to have ginger garlic paste on hand and ready to use. Its really tedious & time consuming to make it every time we cook. 
 At times, we find the store bought ginger garlic paste tastes sour, lacking flavor with lot of preservatives added to it. Making our own ginger garlic paste at home is absolutely easy. We can prepare this paste ahead of time &  store it in refrigerator...!  
Try this quick & simple recipe to make your own  ginger  garlic  paste  at home.:)
·         Ginger chopped                         - 1 cup
·         Garlic peeled                             - 1 cup
·         Cooking oil                               - 1/3 cup
·         Salt                                          - 1 tsp
1.     Wash and peel the skin of ginger completely.
2.     Slice them to small pieces.
3.     Remove the skin of garlic and reserve.
4.     In a small pan, heat cooking oil until it’s almost smoking.
5.     Turn off flame and allow to cool.
6.     In a blender, add chopped ginger, garlic and salt.
7.     Grind it to fine smooth paste.
8.     Add the cooled oil and continue the grinding process.
9.     Stop the grinding process and push down the sides occasionally.
10.  The oil will emulsify and turn the paste white.
11.  Store it in an air tight plastic or glass jar.
12.  It has a shelf life of over 2 months, when stored in refrigerator...!
Similar Recipes 
·       Vathalkuzhambu Paste
·       Rasam Pwd
·       Morkuzhambu
·       Egg Kuzhambu

Tuesday, July 24, 2012

Chole Bhature / Punjabi Bhature Recipe / step by step

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Chole Bhature:  Like us on Youtube for more Video Recipes
Chole Bhature is one of the mouth-watering, spicy, exotic dish from Punjabi Cuisine. The crispy puffed Bhatura makes an excellent combo with hot & spicy Chole / Chickpeas curry.
This dish is available in almost all Indian restaurants & also on street vendors..!!
Preparing at home in a healthier & less-oily method is quite simple too..!  
So go ahead and enjoy the easy-peasy recipe of popular  Chhole Bhature..:)
A.For Bhatura:
  • Maida/ All purpose flour             - 2 cups
  • Rava / Sooji                              - ¼ cup
  • Baking pwd                               - ¼ tsp
  • Sugar                                       - ½ tsp
  • Yoghurt                                     - ½ cup
  • Salt                                          - to taste
    B.For Chhole Masala:
  • Chana / Chole               - 1 cup
  • Oil                                - 3 to 4 tbsp
  • Cumin seeds                 - 1 tsp
  • Bay leaf                        - 1 or 2
  • Cinnamon                     - 1
  • Onion                           - 2
  • Ginger garlic paste        - 1 tbsp
  • Tomato mashed            - 1 cup
  • Chhole masala pwd       - 1 ½ tbsp
  • Red chilly pwd              - ½ tsp
  • Salt to taste
A.To make Bhatura:
  1. Take maida flour in a mixing bowl
  1. Add sooji to it.
  1. Add baking pwd, sugar and salt. Combine well.
  2. Add yoghurt and mix well.
  1. Knead to smooth dough.

  1. Cover it with damp cloth and allow to rest for 3 to 4 hrs.
  2. After the resting time, you can see the dough is more soft, moist and slightly rised.
  1. Apply little maida flour ( to avoid sticking ) to hands and knead well.
  1. Divide the dough to equal sized balls.
  1. Roll it to big sized poori.
  1. Heat oil in a thick bottomed wok.
  1. Gently drop the rolled poori in hot oil.
  1. Wait till it puffs up and flip it to other side.
  1. Deep fry until it turs golden & crisp on both sides.

B.To Make Chhole Masala:

1.     Heat oil in a pressure cooker;
2.     Add cumin seeds, bay leaf & cinnamon stick.

3.     Sauté till it crackles.
4.     Add finely chopped onion and cook till its golden brown.

5.     Add ginger garlic paste and fry for a minute.
6.     Add mashed tomatoes and cook for two minutes.
7.     Now add chhole masala pwd and stir well.
8.     Add red chilly pwd and salt.
9.     Cover and cook in low medium flame for 6 to 7 mins.
10.  You can see the oil separates out from the gravy.
11.  Now add the soaked chana / chickpeas.
12.  Mix it very well.
13.  Add 2 cups of water and pressure cook for 6 to 7 whistle or till the chana is cooked tender.
14.  Spicy and thick Chhole Masala is ready.
15.  Squeeze few drops of lemon juice and garnish with freshly chopped cilantro leaves.
16.  Serve hot with fried crispy Bhature.
Similar Recipes :
·       Mixed Sprouts Masala
·       Peas Masala
·       Chana Masala
·       Poori Masala
·       Kala Chana Masala