Indian Cooking Recipe : Cooker Naan
Ingredients :
500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.
Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft
dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure
cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around
the inside of the pressure cooker till brown spots appear. Continue the same
procedure for the remaining naans. (One at a time you can apply 3 to 4 naans
inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.
Indian Cooking Recipe : Green Peas Parathas
Ingredients :
For the stuffing :
2 teacups boiled green peas
5 green chillies, finely chopped
1 tsp jeera
1 tbsp ghee
salt to taste
For the dough :
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt
For the parathas :
Ghee for frying
Method :
For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera.
Put the green chillies, sauté for 1 minute and then put the mashed peas
and salt. Cook for 1 minute and allow the mixture to cool.
For the dough
Sieve the flour with the salt. Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.
How to proceed
Take a small part of the dough, flatten a little and put 1 tbsp of the green
peas mixture in the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once.
After 1 minute, put a little ghee around the edges, turn again and fry the other
side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.
Indian Cooking Recipe : Onion Roti
Ingredients :
1 teacup onion, chopped
2 green chillies, chopped
½ tsp anardana
2 tbsp coriander, chopped
½ tsp chilli powder (optional)
salt to taste
Method :
Put a little salt on the onion and keep aside for 10 minutes.
Squeeze out the
water.
Roast the anardana lightly on a tava and make a powder of it.
Put the onion, coriander, green chillies, chilli powder and salt.
How to proceed :
Divide the stuffing into 8 equal parts.
Brush each dough round with little oil and spread one stuffing part on it.
Roll into a cigar shape. Make a small round like a coil and press gently with
hand.
Roll out again into a thick roti.
Repeat the same procedure for the remaining dough and stuffing.
Cook on a hot tava on both sides till pink spots appear on top.
Whenever you serve, put the rotis in a toaster until the brown spots appear
on each side.
Indian Cooking Recipe : Puri
Ingredients :
Wheat flour
2 tsp sugar
oil or ghee for frying
asafoetida water
salt to taste
Method :
Prepare dough for puri by adding together 1 tsp table salt, ½ cup of
water, sufficient quantity of wheat flour and 1 tsp ghee.
Knead well. Shape parts of the dough into balls of desired size.
Dust them with wheat flour.
Roll into puris on a wooden board.
Deep-fry them in hot oil or ghee, in a frying pan.
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