Naan - Pan made

Naan is the India flat bread traditionally cooked in the oven.  But this variation is made directly in the tawa/pan which taste really delicious & soft.  Perfect way to serve this naan is with spicy curry.  Very tasty :)

Ingredients :

1. All purpose flour - 4 cups
2. Salt to taste
3. Sugar - 1 tbsp
4. Milk - 1/2 cup
5. Egg - 1 no
6. Baking powder - 1/2 tsp
7. Oil - 5 tbsp
8. Onion seeds - 1 tsp (optional)
9. Butter for brushing

Direction to cook :

1.   Sift together flour, baking powder, salt & onion seeds.  Make a well in the middle.

2.   In a another bowl, mix and whisk together milk, egg, oil & sugar.  Pour it into the flour mixure & knead the dough softly.  Add water if necessary.  Apply some oil arround the dough.

3.   Cover the dough with damp cloth for half an hour.   Now knead the dough again & cover and leave for one hour.

4.   Divide the dough to equal sized balls and roll them to circles.  Meanwhile heat the pan, now cook the naan on either side till golden brown spots appears randomly.

5.  Before serving brush some melted butter over the naan.

Serve with hot curry.

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Bunny Napkin Folding

Funny Bunny Napkin Folding

Perfect napkin folding for Kid's party.

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Happy Folding :)

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Mint Pulav

Most of us face the problem of deciding what to pack for the lunch today.  Sometimes, I decide it little earlier but most of the time I cook the dish which flashes in my mind in that second.  So, my collections of lunch box menu is growing in size & this mint pulav is perfect.  Fresh mint leaves should be used for this dish for real taste & flavour.  I like to add  corriander leaves, sometimes equal proportion to mint leaves for taste difference.  This can be served with raita, pakoda or with papads.  

Ingredients :

1. Raw rice /Basmati rice - 1 cup
2. Mint leaves - 1/4 cup (small bunch)
3. Corriander leaves - 1 tbsp
4. Green peas - 2 tbsp
5. Potato - 1 medium sized
6. Onion - 1 1/2 no
7. Grated coconut - 5 tbsp
8. Green chillies - 2 nos
9. A small piece of ginger
10. Tamarind pulp - 1/2 tsp (concentrate)
11. Oil - 1 tbsp (or ghee) plus 1 tsp
12. Cloves - 2 nos
13. Cinnamon stick - 1 no
14. Bay leaf - 1 no
15. Cardamom - 1 no
16. Salt to taste

Direction to Cook :

1.   Heat 1 tsp of oil, add green chillies, ginger, 1/2 onion, mint leaves, corriander leaves & salt to taste.  Allow it to cool.

2.   Grind the cooked mint leaves mixture with the grated coconut & tamarind pulp to smooth paste.  

3.   Heat oil / ghee in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & finely chopped onion.  Saute till tender.

4.   Add grounded paste, green peas, diced potato & rice.  Add enough water (For 1 cup raw rice = 2 cups of water ; 1 cup basmati rice = 1 cup of water) & salt to taste.

Serve with raita.

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