Naan – No yeast No oven Naan Recipe

NaanSoft and Fluffy Naan is not tough to make at home if you follow this trick. All you need is a cast iron tawa that every Indian household have one and a wire rack. This recipe is yeast free as well. If you eat egg, you can use 1 egg while making the batter and omit water. Even without egg it turns out very soft. Trick is to rest the dough for at least 3 hrs or even more to get soft and fluffy Naans. You can use the same dough for making pizza. Hope you enjoy them.

 

 

 

 
Watch the detailed step by step recipe here:

Makes – 5 big Naans

Ingredients:

  • All Purpose Flour/ Maida – 2 Cups
  • Yogurt/ Curd (room temperature) – 1/4 Cup
  • Salt – 1/2 tsp or to taste
  • Baking Powder – 1/2 tsp
  • Baking Soda – 1/8 tsp
  • Milk (room temperature – 1/2 Cup
  • Water – 3 Tbsp or as required to adjust the consistency of the dough
  • Oil – 2 Tbsp
  • Butter – 2 Tbsp
  • Garlic (finely chopped) – 1 Tbsp
  • Cilantro (finely chopped) – 2 Tbsp
  • Chaat Masala Powder – 1/2 tsp

Process:

  • In a mixing bwl add maida, baking powder, baking soda, salt and mix all these well until combined.
  • Add yogurt and mix well into the dry ingredients.
  • Also add milk and water to make a sticky dough.
  • Now apply oil to your palm and knead the dough till you get a smooth dough.
  • Cover the dough and rest in a warm place for 3 hrs atleast or upto 7 hrs.
  • Apply oil to your palm and knead for few secs.
  • Divide the dough into 5 dumplings (if you want big naans).
  • Rest them covered for 5 mins.
  • After 5 mins, take one of the dumplings and dip into the dry flour.
  • Start rolling it into a thick roti using a rolling pin, or stretch it with your hands.
  • Apply water on one side of the Naan.
  • Heat the iron tawa for 5 mins.It should be very hot.
  • Transfer the Naan onto the hot tawa, so that the water side faces the tawa, that way it sticks better.
  • Make sure it sticks properly to the tawa.
  • Fry for 30 secs on med high flame or until you see bubbles on top.
  • Now carefully take it out from the pan, flip and directly fry it using a wire rack on HIGH flame.
  • Fry till the bottom side gets nice golden spots.
  • Remove from the wire rack and apply some butter. Serve hot with any curry.
  • Repeat the process of rolling and frying with the remaining dumplings.
  • Keep the fried naans covered so they stay soft for long time.

For Garlic Naan:

  • Repeat the process of rolling and transfer onto the tawa making sure the water side faces the tawa.
  • Immediately press in some garlic and cilantro into the Naan.
  • And fry it till you see bubbles on the top side.
  • Flip it then fry it on the wire rack on HIGH flame till you see golden brown spots on the other side.
  • Take it out from the wire rack and sprinkle some chaat masala powder.
  • Apply some butter.
  • Garlic Naan is ready.
  • Serve with any curry of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

Aloo Bhindi Subzi – Indian Vegetarian/ Vegan Video Recipe

Aloo Bhindi is a very popular North Indian side dish. Lady Fingers and potatoes are cooked in aromatic spices to make it really flavorful and this curry goes well with rice or any Indian bread.

Serves – 2 
Preparation – 10 mins
Cooking time – 15 mins
Ingredients :

  • Oil – 2 Tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Green chillies (finely Chopped) – to taste
  • Ginger Garlic Paste – 1 tsp
  • Red Chilli Powder – to taste
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Lady Finger (sliced vertically) – 100 gms
  • Potato (cubed) – 1 small
  • Salt – to aste
  • Turmeric Powder – 1/4 tsp
  • Tomato (chopped) – 1/2 no
  • Garam Masala Powder – 1/2 tsp
  • Roasted Chanadal Powder – 2 tsp (dalia powder)
  • Lemon Juice – to taste

Procedure :

Heat oil in a pan, add mustard seeds, cumin seeds and allow them to pop. Add in green chillies, onion, ginger garlic paste and fry for 30 secs.

Add Red Chilli POwder, Coriander Powder, Cumin Powder and fry for 30 secs then add in tomato and cook for 30 secs followed by potato, lady fingers and cover to cook for 8 mins stirring them once in a while so that they are cooked evenly and nothing sticks to the bottom.

Once bothe the potato and okra are cooked add in the salt, turmeric powder, garam masala powder, roasted chanadal powder, lemon juice and cook covered for 30 secs on low heat. Serve it hot with rice or any Indian Bread

Aloo Palak

Aloo PalakHealthy Spinach and Tasty Potatoes are cooked together to make a  creamy and tasty green gravy. Play with the ingredients to make different curries keeping the green gravy as the base. Try adding some paneer in place of Potato to make Palak paneer. Or use some mixed vegetables to make Mixed Vegetable Palak Everybody in my family loves this curry and so I shared this with you.

I blanched the Spinach in this recipe which is very crucial step in getting bright green color to the gravy. Also I slightly tossed the boiled potatoes in garlic and butter to infuse nice flavor and give potatoes some crust. But do not burn the garlic and make the potatoes very crispy. Potatoes should be soft.

 

Watch the video for more tips and detailed instructions:

Serves -2 to 3
Preparation time – 10 mins
Cooking time – 20 mins
Ingredients:

  • Spinach (tightly packed) – 3 cups
  • Tomato – 1 no
  • Cashews – 2 Tbsp
  • Ginger – small piece
  • Turmeric Powder – 1/4 tsp
  • Cumin Seeds Powder – 1 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Green Chiliies – 5 no or to taste
  • Onion (chopped) – 1 medium
  • Heavy Cream – 2 Tbsp
  • Butter – 2 Tbsp
  • Salt – to taste
  • Sugar – 1 tsp
  • Nutmeg powder – pinch
  • Garlic (Chopped) – 1 Tbsp
  • Dry Fenugreek Leaves (Kasoori Methi) – 2 tsp
  • Potato (wah, peel, boil and cut in chunks) – 2 medium
  • Black Peepper (crushed) – to taste

Process:

Blanch the spinach:

  1. Into a big sauce pan with enough boiling water add in the spinach and let it sit there for 10 secs. Immediately remove it and keep it in a bowl.
  2. Do not overcook the spinach.
  3. Once the spinach is cooled completely, blend it to a fine paste.

For Masala Tomato Puree:

  1. Into the blender jar add in tomato, green chillies, cashews,ginger, turmeric powder, garam masala powder, cumin powder, salt and blend to a fine paste using 2 Tbsp of water if needed
  2. The masala Paste is ready. Set it aside.

Cooking Potatoes :

  1. In a separate pan add remaining butter. Once it starts to melt, add in the potatoes, garlic and fry together.
  2. Keep mixing the potatoes and fry until golden crust in formed on the potatoes.
  3. Do not Roast them from all the sides. Keep them soft and moist.
  4. Then add in crushed pepper.
  5. Take them off the pan once they are done. Set it aside.

Curry:

  1. Into a pan heat the butter on medium heat, add in the onions once the butter melts.
  2. Add in some salt and cover them to cook until soft.
  3. Add in the tomato masala paste and cook till oil oozes out from the sides. Keep mixing so that the masala dont stick to the pan and get burnt.
  4. Add in the spinach puree, fried potatoes, kasoori methi, sugar, nutmeg powder, 1/4 cup of water.
  5. Bring the curry to a boil. Do not overcook.Garnish with some heavy cream.
  6. Serve it hot or at room temperature with any indian flat bread or steamed rice.

 

 

 

 

 

Bread halwa

Mouth Melting Indian Dessert. Damn easy to make, can be prepared within 15 mins and tastes super deloicious.

Serves – 3 to 4 people
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients:

  • Bread (cut each piece into four parts) – 4 big slices
  • Milk – 250 ml
  • Sugar – 1/3 cup
  • Oil – 1/3 Cup
  • Ghee – 2 Tbsp
  • Cashew nuts (chopped) – 1 Tbsp
  • Almonds – 1 Tbsp
  • Cardamom Powder – 1/2 tsp

Procedure :

Microwave the bread pieces for 3 mins in three intervals turning them to other side after every min. They should be crisp. Set them aside.

In a pan heat up ghee, once the ghee is medium hot, add the cashews and fry till they start to change their color, then add in the almonds and fry for 10 secs, they should be nice and golden all over. Remove from the pan and set them aside. Move half of the qualtity of the fried nuts to a blender and make a smooth paste using 2 to 3 Tbsp of water or milk and set it aside.

Into the ghee pan, add oil and heat it up. Once the oil is enough hot, fry the bread pieces till they are golden brown on both the sides. Then keep them aside. Fry all the bread pieces the same way.

Add in boiled milk and fried bread, blended paste, sugar, cardamom powder and mash up the fried bread into the milk and cook for 5 mins. Garnish with the fried nuts. Enjoy!

 

Aam Ka Ras – Mango Pulp – Cooking Basics

Aam Ka RasExtracting Mango Pulp in the right way.

 

 

 

 

 

 

Makes – 1 Cup Mango Pulp
Preparation time – 10 mins
Ingredients:

  • Sweet Ripe Mangoes – 2 no
  • Sugar – 2 Tbsp or to taste
  • Milk – 2 Tbsp

 

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Permanent link to this article: http://www.sruthiskitchen.com/2016/02/29/paalakoora-pulusu-koora-traditional-andhra-recipe-under-15-mins/

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Ingredients

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Permanent link to this article: http://www.sruthiskitchen.com/2015/11/08/3-badusha-balushahi-recipes-diwali-special-dessert-recipe/

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Kaju Katli with title

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/22/kaju-katli-kaju-barfi-quick-indian-festive-dessert-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/14/banana-caramel-crunch-no-machine-ice-cream/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/10/spinach-rice-balls-quick-snack-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/06/19/kerala-parotta/

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