I usually make Chikkudukaya (Flat Valor Beans) Koora more like Goruchikkudukaya Koora. But this time on a whim I tried to alter the masala by adding lots of nuts and we found the taste to be addictive to say the least. I had to make this curry 2 times in a few hours so it would be sufficient for many more servings! I like that I have added a variety of dry nuts. Interestingly enough, the kids took a liking to the curry as if taking a cue from their dad. So, S has declared that this masala would be a de facto standard for this vegetable family..How flattering!! 


Chikkudukaya Koora


Ingredients - 


Chikkudukaya Chopped 3 cups
Onion Chopped 1/2 cup
Turmeric 1/4 tsp
Salt as per taste
Jeera Powder 1 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Jeera 1/2 tsp, Curry Leaves few)
Chikkudukaya


Masala To Grind - 


Putnala Pappu/Roasted Chana Dal/Puthana 1 Tbsp
Roasted Peanuts 2 Tbsp (Optional) (I didn't use it this time)
Almonds 3-4
Cashews 2 
Walnuts 3-4
Coconut powder 2 Tbsp
Garlic 1-2 Cloves
Coriander Leaves 3 Tbsp
Green Chillies 2-3 (or as per taste)


Method Of Preparation - 


Pressure cook the chopped chikkudukaya. I found that pressure cooking is the easiest and tastiest way to cook this particular vegetable.


In a wok/kadai, add oil and the rest of the seasoning and after the mustard seeds pop, and the dals change color, add the onions and saute them until they turn golden in color.


Meanwhile grind all the ingredients listed under 'Masala To Grind' without adding water.


Add this ground masala, turmeric and jeera powder. Fry these for a minute or so and add the boiled chikkudukaya. 


Mix well and add salt as per taste. Make sure there is no water in the curry as it is supposed to be a dry curry! The curry will definitely be moist and not watery.


Serve with steaming hot rice or with roti/chapati.


Sending this to Umm Mymoonah's 'Anyone Can Cook' series.


Preparation Time 30 min 
Serves 3 Adults

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Posted by Harini on Monday, January 31, 2011

In a casual conversation with my sister-in-law, we were discussing as to how we could sneak in Ragi into our daily foods. One such easy way is to add it to the dosa batter. And to mask the taste of ragi, various spices and veggies can be added. In this particular recipe, I used Idli batter as that was readily available. The same Uthappam can be prepared with Dosa batter if available. I made this for the kids and they ate without complaining! That itself is a compliment, Isn't that true?


Ragi Uthappam


Ingredients -


Ragi Flour 1/2 cup
Idli Batter 2 cups
Onion finely chopped 1/4 cup
Cumin Powder 1 tsp
Pepper Powder a pinch
Salt as per taste
Hing a pinch


Note - Addition of all kinds of vegetables and ginger, green chillies, coriander leaves would be a nice variation too


Method Of Preparation - 


Mix all the ingredients and add a little water to adjust the consistency.


On a hot tawa/griddle pour ladleful of batter and spread it in a circular fashion and spray oil if required and cook on both sides.


Continue for the rest of the batter or store the batter in the refrigerator. 


Sending this to Umm Mymoonah's  'Anyone can cook' series.


Preparation Time 15 min 
Makes 5 Uthappams

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This stir fry with Cauliflower is so simple that I had ignored it for so many years. After Jaya's visit to our place, it has become fairly regular at home. She has re-introduced to us this awesome fry! This simple yet delicious fry is a fav at home now. I choose to make it easy breezy and so the half cooking in microwave! I always wonder how sometimes we ignore such easy dishes and rack our brains to.. you know what, right? Anyway, here is how I prepare it..


Cauliflower Fry


Ingredients -


Cauliflower florets 3-4 cups
Salt as per taste
Mirchi Powder as per taste
Turmeric 1/4 tsp
Oil 2 tsp
Jeera 1/2 tsp (Optional)


Method Of Preparation -


In a microwave safe bowl, add 1/2 cup of water and cook for about 3-4 min. The cauliflower would be half cooked.


Drain the water and keep aside.


In a wok/kadai add oil and jeera if using. Once the jeera changes color, add the turmeric and the cauliflower florets and fry until desired crispness is achieved.


Add mirchi powder and salt and mix well and turn off the flame.


Sending this curry to Umm Mymoonah's 'Anyone can cook' series.


Preparation Time - 15 min
Serves 2-3 Adults

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Posted by Harini on Friday, January 28, 2011

In an attempt to consume as many varieties of legumes as possible, I tried this combination of Black eyed beans and spices.  Also I am trying to sneak in walnuts as much as possible into my cooking these days and we all fell in love with this curry. The health benefits of eating legumes and whole grains  need to be stressed time and again. These days it is getting harder and harder for the kids to stay on a healthy diet what with numerous junk snacks available at every place and advertised on tv and elsewhere. So it is on us, as parents, to make sure the kids get to eat as much healthy food as possible. One more such attempt is here..


Black Eyed Beans Curry


Ingredients - 


Black Eyed Beans/Alasandalu/Bobbarlu 1 cup
Onion Chopped 1/2 cup
Tomato Chopped 1/2 - 1 cup
Walnuts 6-7
Ginger-Garlic Paste 1 tsp
Milk 1/2 cup (Optional)
Turmeric 1/2 tsp
Mirchi Powder 1/2 tsp (Or as per taste)
Garam Masala 1 tsp (or as per taste)
Amchur Powder 1 tsp


Seasoning (Oil 1 Tbsp, Jeera 1 tsp)


Method Of Preparation - 


Soak the black eyed beans for about 6-8 hrs and pre-treat them. (Pre-treating is optional)


Pressure cook the beans with a little salt.


In a heated sauce pan add a little oil and saute the onions and then tomatoes.


Make a paste of the sauteed onions and tomatoes, walnuts and also ginger and garlic.


In the same heated sauce pan, add a little more oil and add jeera.


After the jeera changes color, add the onion-tomato paste and a little water.


Also add the turmeric, mirchi powder and amchur powder.


Let the mixture cook until oil oozes out. Add the cooked beans and adjust the salt and other flavors.


Finally add a little milk and garam masala and cook for about 4-5 min.


Garnish and serve with roti/naan/pulao.


Sending this curry to Umm Mymoonah's 'Anyone can cook' series.


Preparation Time 40 min (Excl soaking time)
Serves 3-4 Adults

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I have been trying out low fat koftas with different combinations and when I saw this recipe here , thought it would be interesting to make koftas out of lauki. Incidentally Bottle gourd/Lauki happens to be a great detoxifying vegetable. The juice of a bottle gourd consumed early in the morning is supposed to be very good. The same and many different aspects of this vegetable are discussed here.


Lauki Kofta Curry
Ingredients


For Koftas - 


Bottle Gourd/Lauki/Sorrakaya Grated 1.5 cups
Onion finely chopped 1/4 cup
Besan/Chick Pea Flour/Senaga Pindi 5-6 Tbsp or more
Rice Flour 1 Tbsp
Salt as per taste
Mirchi Powder 1/4 tsp
Coriander leaves finely chopped 2 Tbsp
Jeera Powder 3/4 tsp
Vaamu/Ajwain Powdered 1 tsp


Other Flavors -


Turmeric 1/4 tsp
Dhania Jeera Powder 1 tsp (or as desired)
Amchur Powder 1/2 tsp (or as per taste)
Mirchi Powder 1/4 tsp (or as desired)
Garam Masala 1/2 tsp (or as desired)
Salt as per taste



For Gravy - 

Onion chopped 1 cup
Tomato Chopped 1 cup
Mixed Nuts (Almonds,Cashews,Walnuts) 3 Tbsp
Ginger-Garlic Paste 1-2 tsp

Seasoning (Oil 2 tsp, Jeera 1/2 tsp)


Method Of Preparation - 


Peel the Lauki and finely grate it. I chose a tender one so didn't have to remove the seeds.


Squeeze out the water from the grated Bottle gourd and keep the water aside.


In a mixing bowl, add the grated bottle gourd, and the rest of the ingredients listed under 'for koftas' and mix well to form a stiff dough. Add more flour if needed.


Make small koftas and cook them in a paniyaram pan (ponganala penam, abelskiver ) adding a few drops of oil if required.


Cook all the koftas and keep them aside. I could make about 14 koftas. 


Saute onions and tomatoes and grind them with the dry nuts to make a smooth paste.


In a sauce pan, add oil and add jeera and saute until jeera changes color.


Add the gravy paste and cook till oil oozes out. Add a little water if required.


Add the remaining powders and adjust the taste and consistency of the gravy.


Add the koftas to the gravy just before serving and garnish with beaten curd or coriander leaves.


Preparation Time 1 hr
Serves 4 Adults

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Posted by Harini on Wednesday, January 26, 2011

On a lazy afternoon, I was talking to a friend about the various ways of using sweet potatoes in our cuisine when she suggested that I look for Sweet Potato Gulab Jamun recipe online and check it out. I know Baked Sweet Potato and use it in Sambar as well. But in Gulab Jamuns? I was intrigued and googled and what do I find? A direct link to the recipe from Mahanandi. The moment I saw the illustration and narrative, my heart was set on it and was looking for an occasion to make it. The opportunity came in the form of a visit by my cousin from NJ. I was a little apprehensive as I was making 2 things different from the regular jamuns. One was using the sweet potato and the second one is the filling. The apprehensions were totally unnecessary. The Jamuns were very well appreciated by all.


These cuties came out so soft that I think making the regular gulab jamuns might take a break! 
Sweet Potato Gulab Jamun


Ingredients - 


For the dough - 
Sweet Potato Boiled and Mashed 1 1/2 cups
Gulab Jamun Powder 1 1/2 cups  (See Notes)


For the Filling - 
Coconut Fudge / Kobbari Lauju 1/2 cup to 3/4 cup


For the preparation of the coconut fudge, we need 1/2 cup of grated fresh or frozen coconut and 1/2 cup of sugar. In a sauce pan, add the sugar and 2-3 tablespoons of water and let it boil. Add the grated coconut and mix for about 5 min until the water is almost evaporated and it is ready to get solidified. Don't wait until it is solidified as then it won't be an easy job to use it as a filling. (Though it would be very tasty!)


For the Sugar Syrup - 
Sugar 2 cups
Water 2 cups
Rose Water 1tsp (Optional)
Cardamom Powder 1 tsp


Oil / Ghee For Deep frying


Notes - I had a 200gms packet of Gulab Jamun Powder. So on a hunch, I just measured  1 1/2 cups of the powder. There was another 1 cup and about 2-3 Tbsp of powder left which I used up by making plain gulab jamuns with the filling! 


Just for comparison - I was curious to check out the difference between the ordinary jamuns and the sweet potato ones!!  Verdict - The sweet potato jamuns win hands down.


Sweet Potato Gulab Jamun
Method Of Preparation - 


Peel and chop the sweet potato and boil so they are just about tender and not too mushy.


Drain any water from the boiled sweet potato and mash it to a smooth paste.


In a mixing bowl, add the gulab jamun powder and slowly add the mashed sweet potato and mix it to make a smooth and tight dough. Take care not to knead the dough too much. I didn't need any extra water as the moisture of the mashed sweet potato was enough. Keep it aside for about 5-10 min.


Meanwhile, lets get to preparing the sugar syrup which is the simplest of all!! 


Add the Sugar and water in a heavy bottomed vessel and bring it to a boil. Let it simmer for about 5 min or so. 


After the flame is put off, add the rose water and cardamom powder and mix well.


Make Sure the syrup is not too thick. Also make sure the syrup is a little warm throughout the preparation process to ensure soft jamuns.


Divide the dough into equal portions and roll them gently into medium sized marbles. Make a dimple in the middle and put a little coconut fudge filling and close the dough and gently roll it like a ball making sure the filling is not exposed and also not kneading it too hard. 


I could make about 25 jamuns which were medium sized. Roll all of the jamuns and keep them ready for frying.


Heat oil/ghee in a wok/kadai. Make sure the heat is between low and medium and keep a constant eye so the oil is not too hot or too cold! 


Tip
A good way to make sure if the oil is in the right temperature is to drop a small piece of dough and check how fast it rises to the top. 
For frying these jamun, we want that the sample dough should sizzle and rise to the top upon prodding. The sample dough should not change color immediately. It should atleast take a couple minutes for the color change to happen. If the Oil is too hot, it is a good idea to lower the flame or even switch it off for a while. 
If the oil is not hot enough then the insides of the jamun will ooze out. 


Drop a few in each batch (depending on the oil used for frying) into the medium hot oil and keep turning them so they are evenly cooked. Drain them onto kitchen paper towels when they turn golden brown. Repeat till all the jamuns are fried.


Make sure there is no oil dripping from the fried jamuns before dropping them into the warm sugar syrup. Drop the jamuns in the syrup while still reasonably hot.


Let the jamuns stay in the syrup for about 10 min or so.  Arrange them in a single layer in a wide pan.


Serve them warm or cold as desired. I served them cold as an accompaniment to vanilla ice cream!


Sending these Jamuns to 'Bookmarked Event' by Aipi and Priya.



Preparation Time - 1 hr
Makes 25 Jamuns

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Choliya/Green Bengal Lentils are the greener counterparts of Kala Chana. I always spot these in the freezer section at my local Indian Grocery stores. One evening, I picked up a pack of these lentils on a whim.  I remember in my childhood days we used to eat these fresh from the farms when we visited our grandparents. In my later years I spotted these in Hyderabad (a south Indian City where I grew up) as well but they never were as appealing to me then! 

It is such a refreshing change from eating the dried beans. These green ones are so easy to cook and quick too. Here is how we enjoyed the other day..

Choliya Curry


Ingredients - 


Choliya/Green Bengal Lentils/ Pacchi Senagalu 1 pkt (12 oz ), approx 3 cups
Onion chopped 1/4 cup
Tomato chopped 1/2 cup
Ginger-Garlic Paste 1 tsp
Turmeric 1/4 tsp
Mirchi / Chilli Powder 1/4 tsp (Or as per taste)
Dhania Jeera Powder(Coriander-Cumin) 1 tsp
Garam Masala 1/4 tsp
Salt as per taste
Seasoning (Oil 2 tsp, Jeera 1/2 tsp, Cloves 3-4, Cinnamon 1/2 inch piece, Hing/Asafoetida 1/8 tsp)


Choliya Curry


Method Of Preparation - 


In a heated sauce pan, saute the chopped onions in a few drops of oil until golden brown and saute the tomatoes as well. Grind them to a paste upon cooling.


Meanwhile microwave the lentils/choliya/pacchi senagalu for about 4 min with about 1/2 cup of water in a covered microwave safe bowl. (This is totally optional..I did this to make this faster)


In the same sauce pan, add oil and the rest of the seasoning. After jeera/cumin turns brown, add the ginger-garlic paste and the onion-tomato paste. 


Mix in the remaining powders except Garam Masala (Turmeric, Dhania Jeera Powder, Salt, Mirchi Powder).


Cook for about 2 min until the flavors are all mixed well. Add the boiled choliya/lentils and mix well. (Even if they are not boiled, it is fine as they will get cooked now).


Add water if required to adjust the consistency. (I added about a cup of water). Cover for about 5 min and sprinkle some garam masala in the end. Cook for an additional 2 min and the curry is ready to serve.


Garnish with chopped coriander leaves (I didn't do it as I was in a hurry) and we enjoyed with hot steaming rice.


Sending this nutritious curry to 'Anyone can cook' happening at 'Taste of Pearl City' also to 'MLLA -#31' hosted by Briciole and initiated by Susan.


Preparation Time - 20 min
Serves 3 Adults

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Posted by Harini on Monday, January 24, 2011

Jowar also known as Sorghum was supposed to be a poor man's food a few years back. Now it is slowly getting into the kitchens of health conscious urbanites as well. This is certainly a very healthy trend, Don't you think? Traditionally, Jowar Roti is widely known and liked. But when I saw this post about Jowar-Vegetable Stew, I knew I had to taste it before judging. And trust me, it is worth the time and energy spent in making this! It is a very comforting stew, perfect for a cold evening! Added to the fact that these cute grains are loaded with nutrients, might give you a nudge to try making it. Any takers, yet? 


Jowar is a very good source of Potassium, Phosphorous, Calcium, Iron and also Protein.  It keeps bones and teeth healthy giving energy to the body. It also maintains the health of heart, controls diabetes, arthritis and weight of the body. It is also gluten-free.


I have made very little changes to the original recipe.


Jowar-Vegetable Stew
Ingredients - 


Jowar (whole) 1/2 cup
Onion chopped 1/4 cup
Tomato chopped 1/2 cup
Vegetables (Carrots, Beans, Celery, Red Bell Peppers) 3-4 cups (Any other veggies of your choice)
Ginger grated 1 tsp
Garlic finely chopped 1 clove
Salt as per taste
Chilli powder 1/4 tsp (or as per taste)
Turmeric 1/4 tsp
Sugar 2 tsp (Optional)
* Seasoning (Ghee 1 tsp, Cumin seeds/Jeera 1/2 tsp, Hing 1/4 tsp)
Garnish with Coriander leaves

* Seasoning is optional. Or ghee can be substituted with oil to make it vegan.


Jowar


Method Of Preparation - 


Pressure cook Jowar with about 3 cups of water. I had to boil it for almost 6-7 whistles in my cooker. Maybe the cooking time would reduce if they are soaked for 8-10 hrs. Gotto try that too.


In a sauce pan, add ghee and the rest of the seasoning. After the cumin seeds brown a little saute the onions until they are translucent. Add the ginger and garlic and saute them too. 


Add the chopped tomatoes and the rest of the vegetables along with approximately 3 cups of water and cover. Let the vegetables cook for about 10 min.


Transfer the boiled jowar into the cooking vegetables and add salt, mirchi powder, tumeric and sugar.


Let it simmer on a low heat for about 10-15 min so the flavors get mixed well.


Garnish with chopped coriander leaves and serve. (I liked it with a dollop of curd! )


The result is a lip smacking and filling stew.


Jowar-Vegetable Stew


Sending this comforting stew to Umm Mymoonah's 'Anyone Can Cook' and also to 'Winter Warmers' happening at The Veggie Hut.


Preparation Time - Jowar cooking time - 40 min, stew cooking time 30 min 
Serves 4 generous helpings

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I am sure Alu Paratha is not new to most of you. This recipe was lying in my drafts for a really long time not getting due attention and so here I am getting ready to post it. Making Alu paratha is a very tricky process as many people complain that the filling keeps oozing out as the paratha is being rolled out. Been there done that..I found that mashing the potato well solves part of the problem. But I should say it definitely requires some practice to get it right. Don't you all experts out there think so?


Alu Paratha


Ingredients - 

Whole Wheat Flour 2 cups
Salt as per taste
Water to knead the dough


For the filling -

Potatoes 2 cup
Onions chopped 1/2 cup
Garam Masala 1/2 tsp (or as per taste)
Mirchi Powder 1/2 tsp (or as per taste)
Salt as per taste

Oil for spraying on parathas

Method Of Preparation - 

Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.

Meanwhile, saute the chopped onions in a heated sauce pan (With a little oil though!). Boil and mash the potatoes and mix it in.

Add salt, mirchi powder, garam masala to the above mixture. Adjust the spices and salt as per taste.

Make equal portions of the dough. Roll out small chapatis and fill in a spoonful of the potato  mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas.

Enjoy with Yogurt or any gravy curries!


Packing these yummy treats to Veggie/Fruit of the month : Potato hosted by Divya initiated by Priya.



Yields 10-12 (depending on the size)
Preparation Time 40 min 

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Posted by Harini on Friday, January 21, 2011

Alu Burfi? I was very skeptical when I heard this recipe from my cousin. She then convinced me that it would be a very good one! It sure turned out to be very interesting and mouth watering one at that! The taste of potatoes was totally disguised and it is extremely difficult even for a trained taster (can I say?) to detect its presence. I think the mawa/milk powder in this recipe can be substituted with koya/kova (unsweeteend) or milk powder. Let me know if anyone tries it out.
Alu Burfi


Ingredients - 


Potatoes /Alu Boiled and Mashed 3 cups
Coconut Grated (Fresh/Frozen) 12 oz pkt (approx 3 cups)
Sugar 5 cups
Mawa/Milk Powder 2 cups
Cardamom Powder 1 tsp
Alu Burfi




Method Of Preparation - 


Mix the mashed potatoes, grated coconut and sugar in a heavy bottomed pan. (I used a non stick pan)


Under medium flame, heat the pan and keep stirring occasionally so it doesn't get burnt. After about 30 min, add the mawa/milk powder and mix well. 


Continue stirring until the whole thing becomes a single mass. It took me about 50 min.


Prepare a greased plate (I used a cookie tray lined with parchment paper) and pour the mixture and level it with a greased rolling pin (I used a greased flat bottomed plate). 
Alu Burfi


Make dents in the leveled mixture in whichever shape desired. (I made squares as shown in the picture above.) Let it cool for an hour or so and then break into pieces as marked and store in an air tight container!


Packing these yummy treats to Veggie/Fruit of the month : Potato hosted by Divya initiated by Priya.



Preparation Time - 55 min
Makes about 45 1 inch squares

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This recipe is from S's Colleague, Rachna and a very good friend of ours. The whole thing started when one fine evening S came home from work and told me about this recipe and said he would get all the ingredients necessary and he himself would prepare. I am not sure if I mentioned before that I am allergic to eggplant. I was all excited about this new recipe and tried making this but my palms started itching so bad that I had to leave it for S to finish cooking it! It was so easy and fast to prepare that he didn't mind cooking it at all. Most importantly, he was mightily pleased at the result. I am sure he will make it quite often at home!! If you are someone who likes Oriental cuisine, then this recipe is for you!


Fiery Eggplant


Ingredients -


Big Eggplant/ Vankaya/Baingan (Chinese variety) 1
*Sweet and Sour Sauce 2-3 Tbsp (I used Kikkoman brand)
Soy Sauce 2 tsp
Salt as per taste
Mirchi Powder to taste
Oil 1-2 Tbsp


* The original recipe called for vegetarian Oyster sauce.
Garnish with fresh basil leaves for added flavor.


Method Of Preparation -


Slice the Eggplant into 1 cm discs. (I got about 10 discs)


On a heated Tawa/Griddle spray a little oil and arrange the eggplant discs (single layer) and cook them on both sides spraying oil as and when required. Repeat the same process for the remaining slices also.


In a heated wok/kadai add about a Tablespoon of oil and gently slide these cooked discs and add the sweet and sour sauce and the soy sauce.


Gently mix so all the eggplant slices are coated well with the sauces. Now is the time for salt and mirchi powder to add more flavor to the mix!


The eggplant tends to get a little mushy and thats ok.


Serve hot with rice.


Sending it to 'Anyone Can Cook' hosted by Umm Mymoonah and to Kavita of Seasoned & Dressed's ongoing event; Event - Healing Foods - Eggplant initiated by Siri's Healing Food 




Preparation Time - 20 min
Serves 2 Adults

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Posted by Harini on Wednesday, January 19, 2011

After my successful experiment with Butter Naan, I wanted to try out making it the healthier way using whole wheat flour on the stove top as I felt it would be a faster way to make these yummy naans. So, When I read this post at Creative Saga, I knew what I wanted to make. I used methi and garlic as I happened to have fresh methi leaves on hand and S loves garlic in his rotis. I deliberately omitted Alu as in the original recipe to avoid too many carbs for that day! These turned out very nice, fluffy and soft. I found making naans over the stove top like parathas is much easier than making these in the oven. I am not sure if I could call these naans, though. To me they looked and tasted more like parathas! Whichever way we call them, I am sure these will appear frequently on our dinner table.


Methi Masala Naan
Methi Masala Naan with Navratam kurma
Ingredients -

Whole wheat flour 2 cups and a little more for dusting
All purpose flour/Maida 1/2 cup
Methi Leaves Finely Chopped  1 cup 

Garlic finely chopped 1 tsp
Mirchi Powder 1/4 tsp
Coriander Leaves Finely Chopped 2 Tbsp
Yeast 2 tsp
Warm water 1 cup
Sugar 1 tsp

Salt to taste
Olive oil 2 Tbsp + some to spray on the naan


Methi Masala Naan


Method Of Preparation - 


In a small bowl, add 1 cup of warm water and 1 tsp of sugar, 1 tsp salt and 2 tsp of yeast and let it froth up. Give it a generous 7-10 min.


Meanwhile in a mixing bowl, add 2 cups of whole wheat flour and 1/2 cup of Maida. Add the chopped methi leaves and garlic and rest of the masala. Mix well. Add the yeast mixture after it is ready.


Make a stiff dough adding as much water as possible and a little oil. Knead well and let the dough rise in a well oiled bowl, covered and set in a warm place. I put it in the oven with the light on for about 2 hrs.


When ready to make the naans, make equal portions of the dough and roll them out as thin circles and cook them on a hot tawa/pan. Spray oil as needed. Cook on both sides and serve them hot with a gravy curry.


Sending these Naans to Umm Mymoonah's 'Anyone Can Cook' event and the 'Bookmarked Event' at Aipi's and Priya's.



Preparation time 15 min + 2 hrs resting time + 30 min cooking time
Makes 12 Naans (4 inch diameter)

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