North Indian Cuisine

Shahi Paneer

2013-06-14T12:28:00.003-07:00

Ingredients

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup fresh cream

2 tbsp. tomato sauce

To garnish

2 tbsp. grated paneer

1 tbsp. chopped coriander

Instructions

Ø Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered.

Ø Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth.

Ø Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

Ø Just before serving, heat gravy, add fresh cream and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Achari mutton

2013-06-12T21:51:00.000-07:00

Ingredients

1 lb. mutton

1 teaspoon red chilli powder

2 medium chopped onions

2 medium chopped tomatoes

1 teaspoon fennel seeds

½ teaspoon fenugreek

½ teaspoon cumin

1 teaspoon onion seeds

½ teaspoon turmeric powder

5 cloves

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 teaspoon mustard

4 tablespoons mustard oil

4 whole red chillies

½ cup chopped cilantro

Salt to taste

Method

Ø Cut and wash mutton into 1” cube. Roast red chillies, fennel seeds, fenugreek, cloves, mustard, onion seeds and cumin and make a coarse powder.

Ø Heat oil in a pan (or pressure cooker) and stir fry onion until golden color. Add chopped ginger and garlic. Mix well. Add ground masala powder. Stir continuously for a minute.

Ø Add mutton and mix well till mutton is well coated and getting nice brown color. Add tomatoes, red chilli powder, turmeric powder and salt. Sauté till oil oozes out. Add water and bring it to boil. Cover and cook till mutton is done. If you use pressure cooker, pressure cook for 5 whistles.

Ø Garnish with cilantro.

Chicken Kabab

2011-03-09T11:30:00.000-08:00

Ingredients

Chicken	1 lb
Ginger	1 inch
Garlic	5 pods
Chilli powder	1 ½ tsp
Garam masala	½ tsp
Cilantro	½ bunch
Fried oinion	½ cup
Egg	½
Bread crumbs	1 tbsp
Salt, oil
Green chillies	2
Coriander powder	½ tsp
Cheese (optional)

Method

1. In a bowl, add chicken, ginger, garlic, chilli powder, garam masala, coriander powder, fried onions, green chillies, cilantro and cheese. Mix chicken thoroughly.

2. Mince the chicken. Add salt and half egg and mince it one more time.

3. Add breadcrumbs. Mix it nicely.

4. Take any wooden spoon, apply some oil and take some mixture, place into the spoon. Make a nice shape. Hold the spoon very carefully and pull it of and slowly drop in the oil.

5. Deep fry. It cooks really fast, because nice hole in the center.

Dal Makhani

2011-03-07T13:25:00.000-08:00

Ingredients

1 1/2 cups toor dal, washed and drained

2 tomatoes, medium sized, cut into large pieces

A pinch of turmeric powder

2 tsp. coriander leaves, chopped

For seasoning

1 small onion, chopped

A pinch of hing

1 tsp. red chilli powder

1/2 tsp. turmeric powder

1 tsp. dhania powder

4-5 green chillies, chopped

1 sprig curry leaves

1 tsp. cumin seeds

1 tsp. mustard seeds

1/2 stick butter

Salt to taste

Method

Ø Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.

Ø In a saucepan, prepare the seasoning by heating the butter. Add the cumin and mustard. When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.

Ø Fry till the onion starts turning color. Now add the powders and fry for a minute.

Ø Remove from heat and add the boiled dal/tomato to this. Add the chopped coriander leaves. Mix well. Adjust the salt if necessary. Add 1 cup of water. Bring it to a boil and remove.

Bhaingan Bhartha

2011-03-07T13:21:00.001-08:00

Ingredients

1 large eggplant

1 medium onion, finely chopped

1/2 cup chopped coriander leaves

2 tomatoes, chopped finely

4 green chillies, chopped finely

1 cup cooked green peas

1 1/2 tsp cumin-corainder powder

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp amchoor(mango powder) Salt to taste

1 tsp sugar

3 tbsp cooking oil

Method

Ø Rub 1/2 tsp. oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. This will take around 30-45 minutes at 400 F. Take it out of the oven and peel it.

Ø Mash the baingan and add the salt to it.

Ø Heat the remaining oil and add the chopped onion. Fry till the onions turns translucent. Add the green chillies and the tomatoes and fry till the

Ø Mixture becomes homogeneous.

Ø Now add all the spices and the sugar and fry for a minute. Add the baingan and mix well.

Ø Now add the peas and fry for a couple of minutes. Add the chopped coriander leaves and some water to get a thick consistency. Mix well. Heat through.

Tandoori Roti

2011-03-07T13:16:00.001-08:00

Ingredients

2 cups slightly coarse wheat flour

1/4 cups maida

2 tbsp ghee

2 tbsp curd salt to taste.

Instructions

Ø Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickest roti (4-5 mm thick).

Ø Heat a griddle. Place on griddle and dry one side. Wet upper side with water and invert.

Ø Invert griddle and roast over gas flame.. It will fall off when done.

Ø Serve hot with desired vegetables.

Sweet Kachori

2011-03-07T13:09:00.001-08:00

Ingredients

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

Method

Ø Mix ingredients for filling. The mixture should be soft and crumbly.

Ø Mix ingredients for cover. Using water knead to a dough. Cover with a wet cloth. Keep aside

Ø Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside.

Ø Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts.

Ø Roll one part into a puri, place one mixture ball in the center. Pull up all the sides to seal the mixture and press in center.

Ø Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris.

Ø When slightly cool, make a hole in the center of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

Ø Allow to stand for half hour before serving.

Hot Kachori

2011-03-07T13:04:00.000-08:00

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil salt to taste

Cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped salt to taste

2-3 pinches asafoetida

1 tbsp. oil

Oil to deep fry

1 tbsp. plain flour for patching

Method

For cover

Mix flour, salt and oil, knead into soft dough. Keep aside for 30 minutes.

For filling

Ø Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain.

Ø Cool a little.

Ø Heat oil in a heavy pan; add all seeds whole and crushed allow spluttering. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully.

Ø But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions.

Ø Shape into balls with greased palms. Keep aside.

To proceed

Ø Make a paste with water, of flour for patching. Keep aside.

Ø Take a small ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at center. Pick up round and wrap ball into it like a pouch.

Ø Break off excess dough carefully. Do not allow cover to tear.

Ø Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.

Ø Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side.

Ø Fry till golden and crisp. Small bubbles must appear over kachori.

Ø Drain and serve hot with green and tamarind chutneys.

Vegetable Pie

2011-03-07T12:56:00.000-08:00

Ingredients

2 cups plain flour (maida)

100 gms. chilled butter

1/2 tsp. salt chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)

2 onions

1 tomato

2 green chillies

1/2" piece ginger

1 tbsp. oil

1/2 tsp. red chilli powder

1/2 tsp. curry masala (or garam masala)

1 tbsp. cream

1 tsp. corn flour salt to taste

Method

Ø Preheat oven 350f.

Ø Sieve together flour and salt. Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it.

Ø Quickly, with light hand mix the dough into a lump. Do not over knead.

Ø Chill dough for 15 minutes in a plastic bag. Roll dough into 4" thick round.

Ø Place over a greased pie plate. Prick with a fork all over.

Ø Bake in a pre-heated oven for 12 minutes or till light brown. Keep aside.

Filling

Ø Grate tomato, onion, ginger. Finely chop green chillies. Chop and boil other vegetables.

Ø Heat oil in a skillet; add the grated vegetables and chillies. Cook for 4-5 mins. Stir occasionally. Add all other ingredients except cream.

Ø Cook till the water evaporates and curry is thick. Sprinkle a little corn flour over the crust.

Ø Pour and spread the filling in the shell. Pour cream all over.

Ø Bake for 8-10 minutes. Slice and serve warm.

Mango Shrikand

2011-03-07T12:50:00.000-08:00

Ingredients

16 oz. plain unflavored yoghurt (or home-made curds)

1/2 cup sugar

8 oz. mango pulp

1/2 tsp. cardamom powder

1 tsp. sliced pistachios

1/2 tbsp. mixed dry fruits

Method

Ø Whip together the sugar and yoghurt till smooth and creamy. Strain the mixture through a muslin cloth to remove all liquid.

Ø Strain the mango pulp in a similar way to remove most of the liquid. Mix in the strained mango pulp and the cardamom powder.

Ø Pour into a large container and chill in the refrigerator for about 3-4 hrs.

Ø Serve in individual dessert bowls topped with pistachios and dry fruits.

Kalakand

2011-03-07T12:47:00.000-08:00

10 oz powdered milk

10 oz confectioners white sugar

16 oz ricotta cheese

2 tsp sliced almonds

Chopped cashew nuts

Method

Ø Mix the three together to get a creamy paste. Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour.

Ø Transfer to an open flat dish and top with sliced almonds and cashew nuts.

Ø Eat when cooled down to room temperature.

Kaju Bhurfi

2011-03-07T12:44:00.000-08:00

Ingredients

2 cups of cashew nuts soaked in water for 2 hours

1 cup powdered sugar

1 tbsp. ghee

1/2 tsp. cardamom powder

Silver foil (optional)

Method

Ø Drain and blend the cashews to a fine paste. Use as little water as possible when blending.

Ø In a heavy saucepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well.

Ø Spread on a clean greased work surface. Roll lightly with a rolling pin, to 1/8" thickness. Apply the silver foil.

Cool, cut into diamond shaped burfis.

Badusha

2011-03-03T06:26:00.001-08:00

Ingredients

2 cups bisquick

sour cream

2 cups sugar

1 cup water

Instructions

Ø Make single thread consistency syrup with sugar and water.

Ø Make dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap.

Ø Deep fry in oil on low fire till a med brown.

Ø Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the center immediately after dipping.

Kesar Pista Kulfi

2011-03-03T06:19:00.001-08:00

Ingredients

Take two cans of evaporated milk.

One can of condensed milk

One 16 Oz whipped cream

1\4 cup pista

1 pinch saffron

Instructions

Take a pot and mix evaporated milk, condensed milk and whipped cream with the hand mixer. Now mix pista and saffron in it. Put into an air sealed container and put in the freezer for 4 hours.

Tikha Baingan Masala

2011-03-03T06:16:00.001-08:00

Ingredients

1/2 kg brinjal (small size)

3-4 onions (cut in big pieces)

2 tbsp of grated coconut (dried)

1 whole garlic ginger

2 tbsp chilli powder

1 tsp turmeric powder salt to taste

small lump of tamrind

1 tbsp garam masala powder

1 tsp jeera

Instructions

Ø Take all the ingredients grind it at once in mixer, do not add water.

Ø Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan from stove and let it cool.

Ø Take the brinjal slit it in 4, fill the mixture in the brinjal.

Ø Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15-20 minutes.

Pav Bhaji

2011-03-03T06:10:00.000-08:00

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)

butter to shallow fry. For Bhaji

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, pototo, beans, bottle gourds, etc.) 1/2 cup shelled peas

2 tbsp. butter

2 tsp. pavbhaji masala

1 1/2 tsp. chilli powder

1/4 tsp. turmeric powder

1/2 tsp. sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped

1 onion chopped

small pieces of lemon

Instructions

Ø Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.

Ø Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil.

Ø Simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).

Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion.

Navratan Kurma

2011-03-02T12:35:00.000-08:00

Ingredients

2 cups peas boiled

1 large carrot chopped and boiled

1/2 cup tomato sauce

1/4 cup curd

1/4 cup malai(cream)

3 tbsp. butter

1 small sweet lime

1 small apple

1 banana

2 slices pineapple

10-15 cashewnuts

20 raisins

2 glaced cherries for decoration

1 tbsp. coriander chopped

1 tbsp. ghee

salt to taste

Masala 1

1 tsp. cuminseeds

2 tsp. khuskhus (poppyseeds)

1 tsp. cardamoms

Masala 2

1 large onion

1/4 cup coconut shredded

3 green chillies

Instructions

Ø Grind masala 1 and masala 2 separately. Chop all the fruit fine.

Ø Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add masala 2 and fry for 2 minutes. Add masala 1 and salt and fry 2 more minutes.

Ø Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Ø Garnish with grated cheese ,coriander and chopped cherries.

Potato in Curd Gravy

2011-03-02T12:28:00.000-08:00

Ingredients

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. cilantro chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Instructions

Ø Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside. Mix all the dry masala in 1/4 cup water.

Ø Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes.

Ø Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Ø Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens. Garnish with chopped cilantro.

Shahi Paneer

2011-03-02T12:23:00.003-08:00

Ingredients

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup milk

2 tbsp. tomato sauce

To garnish

2 tbsp. grated paneer

1 tbsp. chopped coriander

Instructions

Ø Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered.

Ø Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth.

Ø Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

Ø Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Gobi Manchurian

2011-03-02T11:46:00.000-08:00

Ingredients

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

Instructions

Ø Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

Ø In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Ø Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove.

Ø Serve hot with noodles or rice.

Aloo Palak

2011-03-02T11:39:00.000-08:00

Ingredients

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Instructions

Ø Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.

Ø Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.

Ø In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.

Ø When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently.

Ø Serve hot with naan or parathas or even rice.

Ghee Rice

2011-02-15T12:06:00.001-08:00

Ingredients

Rice	2 cups
Ghee	½ cup
Cashew	½ cup
Raisin	¼ cup
Onion	2
Whole spices	4 each
Crushed pepper	4
Cilantro, salt
Water	3 ¾ cup

Method

1. Clean and soak rice for 20 minutes. Heat 3 tbsp of ghee in a pan, fry half of the onion until golden brown, drain and keep aside.

2. In the remaining ghee, fry cashew and raisin separately. Keep aside.

3. Add the remaining ghee in a pan, sauté all spices for a while and add remaining onion. Fry till translucent.

4. Now add rice and fry for 5-7 minutes and then add water salt and cilantro.

5. Pour this into rice cooker and cook.

6. Once it done, garnish with fried onion, cashew and raisin.

Butter Chicken

2011-02-15T12:05:00.000-08:00

Ingredients – 1

Chicken	½ kg
Onion	1 big
Butter	1stick
Tomato puree	1 cup
Ginger grated	2 tsp
Garlic grated	2 tsp
Chilli powder	1 tsp
Coriander powder	1 tsp
Cumin powder	1 tsp
Whole spices	3 each
Fennel seeds	1/8 tsp
Heavy cream	1 cup
Sugar	1 tsp
Ketchup	1 tsp
Salt, oil, cilantro
Cashew, almond paste

Ingredients – 2

Chilli powder	2 tsp
Garam masala	1 tsp
Turmeric powder	¼ tsp
G/g paste	2 tsp
Kasoori methi	1 tsp
Curd	4 tsp
Oil	½ tbsp

Method

1. Marinate the chicken with the ingredients – 2 for at least 45 minutes or overnight. Heat oil in a pan and shallow fry the chicken till brown. Keep aside.

2. Heat oil in the same pan, fry ginger, garlic and onion till golden brown. Add all powders along with salt. Cover and cook.

3. Let the onions become tender and then grind it to smooth paste. In the same pan, fry the spices for few seconds.

4. Add the ground paste, tomato puree, and cup of warm water any remaining marinade can be mixed with water and poured.

5. Cover and cook in medium heat till the gravy thickens. Add 1-cup warm water again to make up the gravy and add cream, sugar and ketchup. Cook for few minutes.

6. Add the chicken, salt and allow it to simmer for at least 15 minutes. Add nuts paste and mix it for few minutes. Add cilantro.

7. Remove from fire, add butter mix it and cover and rest it for 15 minutes.

Naan Bread

2011-02-15T12:04:00.000-08:00

Ingredients

Flour	200 gm
Yeast	1 tsp
Sugar	1 tsp
Salt	¼ tsp
Curd	2 tbsp
Milk	2 tbsp
Baking powder	½ tsp
Oil, butter	1 tbsp

Method

In a small bowl mix yeast, 1 tbsp of warm water and add sugar. Keep aside for 5 minutes.
Mix flour, salt, baking powder together. Add oil, curd, milk and yeast. Mix with ladle. Knead the dough. Cover with damp towel. Leave it for rise.
Preheat the oven 275 F. Divide the dough into 4 equal size balls. Roll each into ½ inch thick oval shape.
Grease oil in baking sheet. Place the naan and bake for 10 – 15 minutes. Apply butter on its top.

Rumali Roti

2011-02-15T12:03:00.001-08:00

Ingredients

Maida	500 gm
Curd	250 gm
Wheat flour	100 gm
Water, salt

Method

Mix all ingredients well and do it like chapathis.