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Saturday, May 12, 2018

TANDOORI NAAN / TANDOORI ATTA NAAN / WHOLE WHEAT FLOUR NAAN


Tandoori naan is one of the favorite and famous Indian bread which is mostly cherished with butter paneer, Dal makhani, shahi paneer, paneer labadar or butter chicken...the list is endless. 

On popular demand of kids tried this naan recipe both on tawa and cooker.

Original and authentic naan is made with maida but to make it more healthy for kids I made this with 100% whole wheat flour.

I used to make simple tandoori roti which is already uploaded in my blog, but kids wanted restaurant style naan so tried my hands on it and it was a big hit....needless to say picture is saying it all.

I have uploaded recipe of stuffed tandoori naan kulcha which is super easy and a great breakfast recipe.

You can make naan both on tawa and cooker. Cooker naan is more crunchy than tawa one. Tawa naan is very soft and melt in mouth but if you want little crunchy go for cooker naan, I have uploaded picture of both cooker and tawa naan.

MAKE SURE NOT TO USE NON-STICK TAWA AND NON-STICK COOKER.

Enjoy and impress your kids.


INGREDIENTS
2 cups atta (whole wheat flour)
1/2 TSP salt

1/2 TSP baking powder
2 TSP sugar
2 tbsp oil
Milk for kneading dough
2 tbsp kalonji (onion seeds)
1/2 cup butter (melted)
Chopped fresh coriander leaves

METHOD
In flour mix salt, baking powder, sugar and oil. Knead dough using milk.
Cover the dough and let it rest for 15-20 minutes.

After 15 minutes again knead the dough, this time you will get smooth and soft dough.

Take golf ball sized dough and roll it into oval or round shape.

Put melted butter on it, sprinkle kalonji and coriander leaves. Roll rolling pin over it so that it get stick.

Heat tawa or cooker. The cooker should be very hot.

Take naan in your palm. Wet the other side with water so that it can stick to cooker. Put it inside the cooker and turn cooker upside down and increase the flame to high.

Cook this for 2-3 minutes or till it's brown.

With the help of tong remove naan, cook the other side on direct flame as shown in pic below.

Apply melted butter and some chopped coriander leaves.

For tawa:
Apply water on other side of the naan, make sure tawa is very hot, put it on tawa. Turn tawa upside down. Unlike cooker you have to hold tawa till naan becomes brown and cooked.

Remove from tawa with the help of tong and cook from the other side too.

Brush with butter and coriander. Serve hot.



Pictorial:










]1. Mix together flour, baking powder, sugar, salt and oil.










2. Using room temperature milk knead dough.










3. Dough will not be smooth and soft at this stage.










4. Cover with muslin cloth and let it rest for 15-20 minutes.










5. Roll it oval or round with rolling pin. Apply melted butter, sprinkle kalonji.










6. And coriander leaves.











7. Roll it with light hands so that kalonji and coriander gets stick.










8. Heat cooker till you see flames coming.










9. Take fresh water.










 10. Apply on the opposite side.











11. Stick inside super hot cooker.











12. Turn the cooker upside down.










13. After 5-10 minutes.










14. You can cook the other side with the help of tong.

FOR TAWA:









1. Stick on hot tawa.










2. Flip and hold the tawa.














3. Perfectly done.















4. What you say?













5. Closer look!


Thursday, May 10, 2018

BANANA CHOCOLATE MUFFINS / EGG-LESS BANANA MUFFIN / WHOLE WHEAT BANANA MUFFIN

These banana chocolate muffins are egg-less,
super soft and super moist.  These are super healthy as it's made with whole wheat flour.

Do try this and share your feedback.

Happy Baking!

INGREDIENTS
1 cup whole wheat flour
1/2 cup softened butter

1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
3/4 brown sugar or powdered white sugar
3-4 ripe bananas
3/4 cup milk
1/2 chopped chocolate chunks


METHOD
1. Sift flour, cocoa powder, baking soda and baking powder. Keep aside.

2. Beat together butter and sugar till creamy and pale.

3. Add mashed bananas. Mix in sugar-butter.

4. Add sifted flour mix. Mix well.

5. Add milk.

6. Add chopped chocolate chunks. Mix.

7. Pour in greased moulds. Here I used bundt moulds and regular muffin moulds.

8. Pop in pre-heated oven at 180°C for 20-25 minutes or till skewer comes out to be clean.



NOTES: 
If you want to use all-purpose flour instead of whole wheat flour reduce the quantity of milk.

Pictorial:







1. Mix together butter and sugar.








2. Beat till creamy and pale.










3. Add mashed banana.


4. Mix.








5. Add sifted flour mix.








6. Mix.








7. Add milk.








8. Fold in.








9. Add chocolate chunks.








10. Grease the moulds.








11. Pour the batter.








12. Some in regular moulds.








13. Top with chopped chocolate chunks. Bake at 180°C for 20 minutes or till skewer comes out to be clean.














14. Enjoy!












15. Pack in kids school lunch box.













16. These are super moist and super soft muffins.

Tuesday, May 8, 2018

CORN KABAB / CORN ON STICK / CORN CUTLET / CORN ROLL


This corn kabab or corn cutlet recipe is easy to prepare with easily available ingredients. It's crispy texture and tangy taste makes it fabulous starter for any kind of get together, whether it's kids birthday party or kitty party.

Do try this recipe and share your feedback on comment section.

INGREDIENTS
1.5 cup corn ( I used frozen)
2 medium sized boiled potatoes
1 small sized finely chopped capsicum

1 medium sized finely chopped onion
1/2 inch finely chopped ginger
2 tbsp all-purpose flour or cornflour or rice flour
1/4 cup bread crumbs
1 tsp chaat masala
Salt and chili to taste
Generous amount of finely chopped fresh coriander leaves

METHOD

1. In deep vessel add water and boil corn.

2. Discard excess water and let corn cool down.

3. Transfer in blender jar and blend it coarsely. Don't make fine paste.

4. Mash boiled potatoes add coarsely ground corn. Add onion, capsicum, ginger and coriander leaves.

5. Add salt, bread crumbs, chaat masala. Mix well.

6. Grease your hands, take a scoop full of mix and give it oval shape.

7. Now insert ice-cream stick within the center.

8. Pressing evenly from all the sides give it a kabab shape.

9. Deep fry in hot oil.

10. Serve hot with sauce or chutney.

Pictorial:









1. Boil corn in enough water.










2. Let it come down to room temperature.










3. Pulse in blender to make coarse paste and not fine paste.










4. Like this.










5. Mash potatoes
.









6. Add corn paste.










7. Capsicum, onion.












8. Generous amount of freshly chopped coriander leaves and chopped garlic.











9. Add all the dry spices and bread crumbs.










10. Mix well.











11. Grease your hands with oil, make oval shape cutlet.











12. Insert the toothpick.










13. Give it a kabab shape.











14. Like this.










15. Deep fry in hot oil.

16. Serve hot.














17. Serve with tomato sauce or chutney.