indian food

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Namaskaar

Indian Restaurant

 

 

 

 

Naan

Garlic naan

NAAN                      (makes 6-8)

1 tsp sugar

1 tsp fresh yeast

¾ cup warm water

1½ cups all-purpose flour

plus extra for dusting

1 tbsp oil

1¾ oz/50g unsalted butter plus extra for greasing

1 tsp onion seeds

salt to taste

 

GARLIC NAAN  

For garlic naan add 3-6 chopped garlic cloves to the dough.

  • Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.

  • Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.

  • Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.

  • Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick. 

  • Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.

  • Serve warm or keep wrapped in foil until required.

 

ONION KULCHA        (makes 6)

1½ cup flour

2 onion, chopped

3 green chilies, chopped

2 tbsp coriander leaves chopped

1 tsp cumin seeds

½ tsp grated ginger

2 tbsp melted butter

salt to taste

vegetable oil

ONION KHEEMA KULCHA        (makes 6)

1½ cups chicken mince

1 medium onion, chopped

2 green chilies, chopped

2 cups refined flour (maida)

3-4 garlic cloves (crashed)

1 tsp grated ginger

4 tbsp coriander leaves (chopped)

salt to taste

1/4 tsp soda bicarbonate

2 tbsp milk, 2 tbsp yoghurt

  • Sieve the flour.

    Mix all ingredients thoroughly and make a stiff dough by adding just enough water.

    Knead the dough and divide it into 6 portions.

    Roll out each portion of the dough into a thin round with the help of a little flour.

    Make a few light, horizontal slits on one side of each round.

    Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.

  • Serve hot.

 

  • Sieve the flour along with salt and soda bicarbonate into a bowl.

  • Add milk, yoghurt and mix. Add a little water and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes.

  • Divide into 8 equal portions.
  • Add garlic, ginger, green chilies, onion, coriander leaves and salt to chicken mince and mix well. Divide ino 8 portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball.
  • Furhter roll into a round disc as thin as possible.
  • Heat a pressure cooker, Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarl stick on two more kulchas. Cook on medium heat for 2-3 minutes. Keep the cooker opnen side down on the flame and cook so that both the sides of the kulchas get cooked.
  • Remove the kulchas with a tong and serve hot.

 

 
 
 

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