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.

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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!! :) :)