Smoky Garlic Mint Naan on Tava (No Yeast, No Oven)

Garlic Mint Naan

Preparation time: 10 mins
Cooking time: 15 mins

Ingredients:  
For the Naan Dough-

Refined flour (maida): 250 gram

Sugar: 1 tea spoon

Salt: 1 tea spoon

Yoghurt: 3 table spoon

Baking powder: 1/8 tea spoon

Butter: 2 tea spoon

Warm water: as required

For Garlic Mind Spread-

Garlic (finely chopped): 8-10 cloves

Mint leaves (finely chopped): 4 sprig

Coriander leaves (finely chopped): 1 cup

Method:

For Dough-
1. Mix all the dry ingredients together and knead the dough with the help of yoghurt.
2.If the dough gets kneaded properly no need of adding water but if the dough has not formed soft then add some water and knead well.

3. Do not knead so much to make it become chewy; after it has been kneaded together keep in covered with a wet cloth for 2-3 hours.
4. After 2-3 hours the size of the dough must almost double.

5. Now take the dough on a flat surface and with the help of dusting of maida punch out the extra air from the dough.
6. Divide the dough into 6 portions and keep aside.

For Garlic Mind Spread-
1. Take all the ingredients together and mix them properly and divide them in six.

Garlic-Mint-Coriander mixture

Let's Prepare Naan-
1. Take a portion of the dough, flatten it on the platform with the help of belan.
2. When the dough has been flatted to the size of naan that you want to prepare, spread a portion of garlic-mint-coriander mixture to its surface evenly.
3. Now, flatten the naan from this side by pressing the mixture on the naan's surface so that it sticks to it properly.

Naan in preparation

4. Flip the flattened naan to the other side and apply some water to it. Meanwhile keep the tava on flame to get heated up nicely.
5. Place the naan's wet surface on tava in such a way that it sticks to the tava nicely.
6. Allow the naan to get cooked on a medium heat from the wet side.

Naan on tava

7. Now hold the tava with it's handle and flip it over the direct flame so the other side (which has garlic-mint coating on it) gets cooked and this process makes the naan spongy, fluffy, tasty and easily detachable from the tava.
8. Keep a regular watch on the naan while performing the above step so that it does not get burnt or does not fall on the flame.
9. As it is done apply butter/desi ghee on it from both the sides for a rich experience and enjoy. 


Our "Smoky Garlic Mint Naan on Tava" are ready to enjoy with any gravy/ daal makhani (Whatever you like to accompany with).

Note:
1. You can roll the naan in any shape you want, I have made them round. 
2. If you do not like the taste of garlic, avoid using any mixture spread over the flattened bread just make it simple and enjoy:)
1. You can use mix of different flour (like Wheat flour, ) for making this if you want to add nutrition to your meal.

If you like the recipe please subscribe to my blog.

Happy Cooking!! :) :)

Creamy Malayi Kofte

Malayi Kofte

Preparation time: 25 mins
Cooking time: 20 mins
Serving: 2 person

Ingredients:  
For Kofte-
For Covering of Kofte-

Fresh cottage cheese (Grated): 200 gram

White bread slice: 1

Cornflour: 2 tea spoon

Elaichi powder :1/4 tea spoon

Salt: 1/2 tea spoon

Refined oil: for frying

For Filling of Kofte-

Raisins: 2 table spoon

Ginger (chopped): 2 inch piece

Green chillies (finely chopped): as per taste

Coriander leaves (finely chopped): 1/2 cup

Elaichi powder

For Gravy-

Onion paste: 1 large

Tomato puree: 2 large

Ginger paste: 1 inch piece

Oil: 2 table spoon

Cumin seeds: 1 tea spoon

Bay leaves: 2

Clove powder: 1/20 tea spoon

Cinnamon: 1/4 pinch 

Turmeric powder: 1/4 tea spoon

Coriander powder: 1/4 tea spoon

Kasoori methi: 1/4 tea spoon

Red chilly powder: 1/4 tea spoon

Garam masala: 1/8 tea spoon

Cream: 1 cup

Butter: 2 table spoon

Salt: to taste

Water: as required for the consistency of the gravy
Shredded cottage cheese: for garnish
Coriander Leaves: for garnish

Method:

For Covering of Kofte-
1. Mash all the things properly except the oil, make 10 equal portions out of it and keep aside.
2. Chop all the things finely and mix well, keep aside.
 

kofta filling

filling mixture

Kofte ball preparation

3. Now take one portion and flatten it on your palm evenly.

Paneer ball spread on palm

4. Keep a tea spoon of filling mixture in the center of it.

Kofte filling phase

5. Roll the balls covering the filling in such a way that filling it is nicely sealed from all the sides. You can take help of corn flour while doing so as it is a great binding agent.

Rolled Kofte

6. Now perform the same action with rest of the nine portions as well and keep the kofte ready for frying.

All rolled kofte are ready for frying

7. Now fry the kofte till they turn nice golden brown in color.

For Gravy-
1. Take a kadhayi add oil on a medium flame.
2. When the oil is warm add cumin seeds, bay leaves, clove powder and let them leave their aroma in oil.
3. Now add onion and ginger paste to it and fry till they start leaving oil from sides of the kadhayi.
 

Onions, ginger paste n masale

 4. Now add tomato puree and all the spices except kasoori methi and keep frying it till it starts spreading nice aroma in your kitchen.]

5. Now add cream and kasoori methi and keep stirring.
6. Add water for getting the desired consistency and let it cook for a minute or so.
7. When gravy has reached the desired thickness turn the flame off and bring the gravy into a serving bowl.
8. To this add butter/cream and kofte.
9. Garnish with shredded paneer and coriander leaves.

Our Malayi Kofte are ready to enjoy with Naan/ roti/ parathe/ jeera rice/ pulao (Whatever you like to accompany with).

Note:
1. You can roll the kofte in any shape you want, I have made them cylindrical.
2. You can add cashew nut paste also in the gravy to make it even even richer :)

If you like the recipe please subscribe to my blog.

Happy Cooking!! :) :)

Drumstick Curry

Drumstick Curry served hot with steamed rice

Drumstick Curry

Preparation time: 15 mins
Cooking time: 30 mins
Serving: 2 person

Ingredients:
Drumsticks- 2
Potato- 1(Optional)
Onion- 2 medium sized
Garlic- 2 cloves
Ginger- 1 inch piece
Cumin seeds- a pinch
Fenugreek Seeds- a pinch
Mustard seeds- a pinch
Fennel- a pinch
Bay leaves- 2
Elaichi- 1
Black pepper(Freshly Roasted & Crushed)-1/2 table spoon
Green chillies- 1 (You can add more if you like spicy veggies)
Coriander Powder- 1/2 table spoon
Cumin powder (Freshly Roasted & Crushed)- 1/2 table spoon
Turmeric powder- 1/2 table spoon
Mustard oil- 4 table spoon
Salt to taste
Fresh coriander leaves for garnishing


Method:
 1. Cut the drumsticks into small pieces after removing the outer tough covering with the help of a sharp knife, keep them aside after washing thoroughly with water.
2. Chop the potatoes into small cubes, wash and keep aside.

Cut veggies

3. In a grinder take onion, garlic, ginger, chilly and make a fine paste.

4. In a pan take oil and when the oil is warm enough add cumin seeds, fennel, bay leaves, mustard seeds, crushed elaichi, crushed black pepper, fenugreek seeds to it. As they start cracking add the grinder's paste to the pan and fry.
 

Condiments

5. Fry the paste till it start leaving the sides of the pan.
6. Now add turmeric powder, coriander powder and salt to it and mix well.

Condiments getting fried nicely

7. When the sides of the pan start leaving oil, add vegetables to it and mix nicely.

fried veggies full of aroma

8. Cover them with  a lid and let it cook on a low flame.

5. After 2-3 minutes check the veggies and add 2 cup water and cover with a lid, let it cook for the drumsticks and potatoes to get soften.

6. Check after 4-5 minutes, if the water has reduced to 3/2 cup & veggies have turned soft switch the flame off. Add the freshly prepared cumin powder on top and stir gently and again put the lid.

7. After a minute or so take the vegetable out in a serving bowl and garnish with fresh coriander leaves.

Enjoy the curry with steamed rice.
You are all set to have a delicious meal :)

Chilla Lababdaar

This is a tempting gravy with chunks of chilla which tastes based with roti, paratha and jeera rice.
Preparation Time: 10 mins.
Cooking Time: 20 mins.
Servings: 2 Person

Ingredients: 

For Chilla:

Gram flour (Besan)- 4 Tbl Spoon                                                                             
Red chilly powder- As required                                                                               
Salt- As required                                                                                                                        
Cumin powder- As required                                                                                     
Coriander powder- As required                                                                               

For Gravy:

Medium sized onion (grated)- 2        
Tomato (pureed)- 2                                                                                
Green chilly- 2                                                                                        
Mustard oil- 4 Tea spoon                                                                                         
Cumin seeds- Half Tea spoon                                                                                      
Bay leaves- Half Tea spoon                                                                                        
Coriander powder- 1 Tea spoon                                                                             
Turmeric powder- 1/4 Tea spoon                                                                              
Red chilly powder- Optional                                                                              
Garam masala- 1/6 Tea spoon                                                                                    
Thick cream OR hung curd- 2 Tea spoon                                                                
Salt to taste                                                                                           
Coriander leaves- A cup                                                                               

Method:

For Chilla: 
Mix all the ingredients with water in a bowl properly so that no lumps are there. Spread the batter on a non-stick pan and detach the chilla from the pan when it is half cooked from just one side and immediately place it on a tough surface. By rolling the chilla press it with force so that each layers of rolled chilla gets glued to each other and does not open when poured in gravy. Perform the same action with rest of the batter.When the chilla squares come on room temperature cut it into small square pieces and keep aside. 

For Gravy:
Put oil in the pan add cumin seeds, bay leaves to it. When cumin seeds start cracking add finely chopped chilies. Add grated onion and keep stirring till oil leaves the sides of the pan; then add turmeric powder, red chilly powder and coriander powder saute for a minute then add tomato puree to it and let it come to a boil. When the mixture starts boiling add water as per the your liking of the thickness of gravy. Add cream or hung curd to the gravy and allow it to boil again. As it starts boiling add the chilla squares and garam masala to it and stir gently to avoid breakage of chilla squares. Cook for another 1-2 minutes. Serve in a bowl by garnishing it with fresh coriander leaves.

Note: 1. Do not allow to cook the chilla on both sides, it requires the chillas to be cooked at one side only for it t remain soggy.

2. Do not over cook the gravy after putting the chilla squares in it as they may get dissolved and distributed all over the gravy and would not give a perfect look to the gravy.

Nimona

Nimona is ready

It is a curry made of Green Peas, tastes yummy with steamed rice.

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 2 Person 

 

Ingredients:  

Green Peas: 1 Cup
Potato: 1 medium sized
Urad Daal Badi: 2 medium sized
Onion (use green portion of spring onion if available): 1 small sized
Garlic: 2 clove
Green chillies: 2                                                                                           

Turmeric Powder: 1/4 teaspoon
Fresh Coriander Leaves: 40-50 twigs
Cumin seeds:1/2 teaspoon
Asafoetida (Heeng): A pinch
Mustard Oil: 4 teaspoon
Ghee: 1 teaspoon
Salt to Taste 

Coriander leaves & spring onion greens for garnishing  

 

Method: 

1. Blend 3/4 cup of the green peas, onion, garlic, green chilies, coriander leaves together in a grinder, keep the mixture in a bowl.  
2. Keep 1/4 cup of peas aside to be used later. 
3. Slice the potato in shape as you wish (I have cut them into thin wedges). 

4. Pour the mustard oil in pan. When it gets warm add cumin seeds as it starts cracking add Urad Daal Badi. 

5. Fry the badi till it turns crisp red, drain it away and keep in separate plate. 6. Now to the hot oil add heeng and potato wedges immediately. 

7. Fry the potatoes for 1 minute. 

8. Now add the mixture prepared in blender to the pan and add turmeric powder and salt into this. 

9. Keep stirring the mixture till it leaves oil at the sides of the pan. 

10. Add the 1/4 cup peas and fried urad daal badi to it that had been kept aside and fry for 30 more seconds. 

11. Add 2.5 cup water when the mixture has been fried well and it spreads a nice aroma in your kitchen. 

12. Let it get cooked by putting a lid over the pan. 

13. Check after 5-7 minutes if the potato is cooked properly and the gravy has been reduced to 1.75 cup only. 

14. Stir well. Garnish with spring onion and a small coriander leaf twig.  

Serve hot with steamed rice after pouring a spoon full ghee over it.

Note: You can use Black Chick Peas (Kala Chana) pr Green Chick Peas (Hara Chana) or Water Chestnut (Singhara) in place of Green Peas to change the flavor and add variety to your food.

Thank You for reading it!!!

Hope my first blog is liked by you....

Shall wait for your feedback :) :)