Aloo Naan

Aloo Naan brings together the best of both worlds – the soft fluffiness of naan and the comforting, savory goodness of mashed potatoes. Whether you’re dipping it in your favorite curry/gravy or simply enjoying it with a cup of yogurt, this Aloo Naan is a dish that never disappoints.

Let's learn how to make this !

Aloo Naan

Ingredients

All purpose Flour- 3 cups

Salt-1 tsp

Curds-1/2 cup

Milk- 2tbsp

Ghee- 2 tbsp

Potato- 4 (boiled & mashed)

Chili Flakes

Oil-2 tbsp

Butter-2 tbsp

Baking Powder-1 tsp

Chopped Corianders leaves

Method- 

In a bowl, take the flour, salt, baking powder and mix.

Next add the other ingredients slowly and keep mixing with your fingers, 

add mashed potatoes and knead it well to form a soft dough.

Add more milk only if required.. Cover and keep it aside for 1/2 hour. 

Next make small balls of the dough. Take a ball, add coating flour, using a rolling pin, make the naan. It should not be too thin.

Carefully place it on the tava, cook/ roast it well on both sides. 

Apply butter well. Enjoy Aloo Naan hot with gravy of your choice.

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Please also check other interesting " South Indian Gravy " to enjoy with Indian Breads.

What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

Methi Puri

Methi Puri

Methi poori is a popular Indian deep-fried bread that is made using a combination of wheat flour, spices and fresh fenugreek leaves (methi). It is a crispy and flavorful and is perfect for breakfast or lunch.

Leafy vegetables are packed with essential vitamins and minerals, iron, and fiber which is important for maintaining good health.

Ingredients:

• 2 cups wheat flour

• 1 cup fresh fenugreek leaves 

  (methi), washed & finely chopped
  

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• Salt to taste

• Water, as required

• Oil for deep frying

Method:

1. In a large mixing bowl, combine wheat flour, fenugreek leaves, red chili powder, turmeric powder, cumin powder, and salt.

2. Mix well and add water gradually to make a firm dough. Knead the dough well for a few minutes until it becomes smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

4. Heat oil in a deep frying pan on medium flame.

5. Divide the dough into small balls and roll them out into circles of about 3-4 inches diameter.

6. Once the oil is hot, carefully drop the rolled out pooris one at a time and fry until they puff up and turn golden brown on both sides.

7. Remove the fried methi puris from the oil using a slotted spoon and drain the excess oil on a paper towel.

8. Serve Methi pooris hot with chutney or sabzi of your choice.

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The homemaker has the ultimate career. All other careers exist for one purpose only-and that is to support the ultimate career' C S Lewis

Corn Aloo Paratha

Corn Aloo Paratha is very healthy and nutritious , mashed corn with spices with boiled potato  makes it tasty and delicious.

Ingredients  

• Wheat flour 3 cups

• Potato 2  (boiled and mashed)
  

• Corn 1 (cup steamed)

• Red chilly pwd1/2 Tsp

• Garam masala pwd1/2 Tsp 

• Dhania jeera pwd-1/2 tsp

• Salt to taste   

• Ghee or oil for frying   

• Jeera-few 

To grind

• Pudina leaves-few
• Coriander leaves-few
• Green chilies- 1-2
• Ginger- 1/2 tsp shredded 

    

Method

1.Knead the flour with water, a little salt, oil into a soft dough. Cover it for 4-5 hours.

Blend corn with green chilies, ginger, coriander, pudina leaves into a paste. Do not add water

2.In a Kadai heat oil, add  jeera, fry .Then add the blended paste  and fry well next add garam masala powders, and fry for a while. Add the mashed potatoes, salt and mix well. Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough, keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha.

4.Heat a tava, put in the paratha, turn on both sides till done.

Add oil or ghee all around the edges, fry both sides, 

carefully turning over until evenly brown. 

Serve very hot with pickle, chutney  or curds. 

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 "Sometimes you have to stand alone..just to make sure you still can..."

Kadai Paneer

Kadai Paneer or Paneer Masala is a simpe and deslicious gravy for Indian Breads. Its spicy and tasty perfect for winter weathers. Try it out. This gravy  is a blend of sautéed Paneer cubes with capsicum in spicy and flavoured onion tomato gravy.

Kadai Paneer

Ingredients

• 1 Onion (chopped)
• 2  Tomatoes (pureed)
• 1 Green Capsicum / Shimla Mirch
• (cut in squares)
• 1 cup Paneer, cut in cubes
• 1/2 tsp ginger garlic paste
• 1 Tsp Red Chilli Powder
• Pinch Haldi
• 1 Tsp Garam Masala
• Salt as per taste
• 1/2 tsp sugar
• 1 tsp crushed kasuri methi
• 1 tbsp oil
• fresh cream
• coriander leaves for garnish

For Masala (to grind)

• 2 Teaspoons Coriander Seeds

  

  Kadai Paneer

• 3-4 Dried Red Chillies
• 2 Tsp Cumin Seeds (Jeera)
• 1 Tsp Fennel Seeds (Saunf)

Method - In a pan fry Cumin Seeds, Dried Red Chillies, Coriander Seeds and Fennel Seeds (Saunf) on low heat till they become slightly dark and fragrant.Grind it to a coarse powder.
Next in a big kadai, add oil and add finely chopped onions  and fry it.
Add ginger garlic paste. 
Next add tomato puree to the pan and cook. Next add the masala powders. Next add capsicum to the gravy. 
Add 1 Cup water to the gravy and cook for a few minutes, add salt and sugar.
Mix well. Once it blends well  add the Paneer cubes. Cover the pan with a lid and cook  till the Paneer is cooked, top it with cream, garnish with corinder leaves and serve it hot with any Indian Bread like Naan, paratha or simple chapathis.

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Don't forget to check other interesting recipes from : Corn under Ingredients Search.


'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Flaxseeds Chapati

Flaxseeds Chapati is extremely healthy. Loaded with nutrients and high in Omega 3 and rich in dietary fiber, it is essential we add this chapati in our diet. So learn and enjoy making this chapati. It's tasty and nutritious!

Flaxseeds Chapati

Ingredients

• Wheat flour – 1 cup 
• Cumin seeds - ¼ tsp
• Salt - ¼ tsp
• Flax seeds powder – 2 tbsp 
• Ghee/Oil– 2 tbsp
• Water for kneading

Method-

1. First make the flax seed powder. Dry roast the seeds well, keep stirring in between. Allow it to cool. Next grind it into fine powder.
2. In a bowl, now add all the ingredients and knead into soft dough. Cover and keep it for 30 mins. 
3. Next make chapatis. Fry on tava , add oil and flip and once done on both side.
4. Serve hot with sabzi of your choice. 

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Please do check other recipes in my blog and share your views.

 "Sometimes you have to stand alone.just to make sure you still can..."

Dal Chapati

Dal Chapati , yes it is an interesting and  wholesome recipe. Made from cooked dal mixed with wheat flour and bingo you have a mildly spiced chapati loaded with nutrients of legumes.

A perfect food for you and your little ones.Enjoy !

Ingredients :

Dal Chapati

• 2 cups  wheat atta 
• 2 cups  toor dal (cooked and mashed well)
• 1/4 tsp  turmeric powder 
• 1/2 tsp Dhania Jeera powder 
• 1/2 tsp chilli powder 
• Ghee or oil

Method- Pressure cook the dal with turmeric .Once cool , mash it well.In a bowl , add the flour,masala pwd,salt and mix it .Next add the cooked and mashed dal into this flour and knead it well to make a soft dough. Add little oil and knead it well.Keep it aside for 30 mins.Make chapatis.Heat a skillet (tava) , gently put in the chapati add oil ,turn on both sides till done.
Serve hot with any sabzi or gravy.

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Do try out Cabbage Akki Rotti ,  Methi Paratha , 

also check other breakfast recipes under Menu Planner.

'Whenever you find yourself on the side of majority,its time to pause and reflect'.Mark Twain

Malabar Paratha

Malabar Paratha aka Kerala Parotta is an interesting South Indian layered  flat bread type. Made from all purpose flour it is tasty, worth a try for weekends. Enjoy it buttered and hot. A definite hit with the kids.

Malabar Paratha 

Ingredients 

• 3 cups Flour (maida)
• 1 cup Water
• 2 tbsp Oil
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Baking powder
• Oil 
• Butter

Method - In a bowl, mix flour, baking powder, sugar and salt. Add oil and blend well. Next add water  knead well for 5-10 mins to make a soft dough. Cover with a damp cloth and let it rest for 30 mins. Again knead for 5 more mins. 
Next make small balls. Take one ball and roll it very thin chapati. Now make pleats from top to bottom. Roll the pleats to form a small spiral. Next make paratha  out of this spiral.

Repeat for the other balls. Heat  tawa, place this rolled out paratha and let it cook well on both sides,add butter or oil. Serve hot with any interesting gravy.

Thanks for stopping by …

Do try out Cabbage Akki Rotti ,  Methi Paratha , 
also check other breakfast recipes under Menu Planner.

'Whenever you find yourself on the side of majority, its time to pause and reflect'.Mark Twain

Ragi Wheat Chapati

Ragi Wheat Chapati is a healthy and nutritious recipe providing the daily dose of required benefits for our body. Ragi or Finger Millet is a wonder food that helps in overall growth in kids.

Ingredients

• Wheat flour--2 cups
• Ragi flour---1 cup

  

  Ragi Wheat Chapati

• Water--for kneading
• Oil
• Salt to taste

Method- 

In a bowl, add all the ingredients and knead into soft dough.
Cover and keep it for 30 mins.
Next make chapatis.
Fry on tava , add oil and flip and once done on both side , 
serve hot with sabzi of your choice.









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 "Sometimes you have to stand alone..just to make sure you still can..."

Aloo Onion Paratha

Aloo Onion Paratha 

Aloo Onion Paratha is very healthy and nutritious , roasted onion with mashed potato and spices makes it tasty and delicious.

Ingredients  

• Wheat flour 3 cups 

• Potato 1  (boiled and mashed)

• Onion 1 (finely chopped)

• Red chilly pwd1/2 Tsp

• Garam masala pwd1/2 Tsp 

• Dhania jeera pwd-1/2 tsp

• Salt to taste   

• Ghee or oil for frying   

• Jeera-few 

    

Method

1.Knead the flour with water, a little salt,oil into a soft dough.Cover it for 4-5 hours.

2.In a Kadai heat oil, add  jeera,add onions fry .Then add the chopped onion  and fry well next add garam masala powders, and fry for a while. Add the mashed potatoes, salt and mix well.Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough,keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha 

4.Heat a tava, put in the paratha, turn on both sides till done.Add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. Serve very hot with pickle or curds.
5.We enjoyed with Avarekayi Masala. It tasted well !


Avarekayi Masala -

Avarekai /Surti Papdi or Flat Lilva beans is all time favourite .Enjoy this spicy Avarekalu Masala a different version ! 

Ingredients:

Avarekalu(Lilva beans)- 2 cups
Onions- 1 Cup Chopped 
Amchur pwd- 1 Tsp
Mustard,Jeera-1/2 tsp
Curry leaves-few
Oil- 2-3 tsp
Water
Dhania Jeera pwd-1 tsp
Garam masala-1 tsp

For Masala paste 
Roasted Onion - 2
Red Chillies 6-8
Grated Coconut- 1/2 cup
Coriander Seeds-1/2Tsp

Khus Khus - 1Tsp

Method :

1.Soak avarekayi in water for around 7-8 Hours and remove the outer skin and keep it aside.

2.Grinding-Heat Oil a in a pan and add Red Chillies ,Coriander seeds and fry well ,add little grated coconut and fry for some time.Separately roast onions with skin on the tava.Now grind all the above into thin paste.Also grind coconut and khus khus with water into fine paste since khus khus takes time to grind , do it separately.

3.Cooking-Heat Oil/Ghee in a pan add mustard seeds ,Cumin ,Curry leaves and chopped Onions  and fry.Add the beans and fry for a minute and add the ground paste.,add water .Once beans is cooked well,add the masala pwd , salt  .Mix well.Allow it to simmer keep stirring and check the consistency.

4.Serve hot with rice/chapati.

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 "Sometimes you have to stand alone..just to make sure you still can..."

Peas Potato Stuffed Pooris

Peas Stuffed Pooris

Peas Potato Stuffed Methi Pooris are simple and easy to prepare. Kids will love it.A healthy recipe for all.

Ingredients 

• Potato (boiled) 1-2 (mashed)
• Peas (boiled) 1 cup
• chapati flour 2 cups 
• Methi leaves-1/2 cup(cleaned and chopped)
• salt for taste
• turmeric powder  1/2 tsp
• Dhania jeera  powder  1 tsp 
• Garam masala 1 tsp
• Ajwain-1 tsp
• Oil for deep frying

Method: In a bowl, add methi leaves, salt, turmeric powder,masala pwds, ghee, flour,water and form a smooth dough. 

Cover it for some time. 

In a bowl  add mashed potatoes, peas, masala powders, salt and mix well , make small balls.

Next make small pooris , add the stuffing and cover and make pooris again.

Heat Oil, carefully slide the poori and deep fry.

Serve hot.

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Please do check  interesting one pot meal for "Rice"  recipes under Menu Planner.


"If you can't make it good, at least make it look good."Bill Gates

Cucumber Thalipeeth / Kakdi Thalipeeth

Cucumber Thalipeeth aka Kakdi Thalipeeth ( काकडीचे थालिपीठ)  is a healthy and wholesome breakfast that gives you nutrition and calories all in one shot! 

Blend of cucumbers in mix of flours, dash of spices and voilà is a perfect breakfast for your busy day !

          Cucumber Thalipeeth

 Thalipeeth is Indian flat bread variety.

Ingredients

• Cucumber - 2 (medium sized)
• Rice flour - 1/4 cup
• Wheat flour-1/ 4 cup
• Gram flour (besan) - 1/4 cup
• Jowar flour -1/4 cup
• Onion - 1 chopped
• Cumin seeds (jeera) - 1 tsp
• Green chillies - 4-5 (chopped finely)
• Garam masala-1/2 tsp
• coriander leaves - few
• Salt to taste
• Oil 

Method- In a bowl, grate the cucumbers. Next add rice flour, gram flour and the other flours chopped onions, cumin seeds, green chillies, coriander leaves and salt. Mix well with the water from the cucumber. The dough  should be soft. Keep covered for 10 mins.Take 1tsp of oil, smear around a tava, take dough and spread around it.

Keep this on medium heat, cover and after minute ,add oil around sides or so it will be ready to be taken out. If you want more crispy leave it of little longer.

To make another thalipeeth, hold the pan upside down and run cold water all around it, pan will be cool to make another one by this time(be careful while running water onto hot vessel, water will start sizzling as soon as it hits the pan).

Serve this soft thalipeeth hot with chutney /sauce of your choice and dash of butter.

Thanks for stopping by …





Do try out Cabbage Akki Rotti ,  Methi Paratha , also check other breakfast recipes under Menu Planner.

'Whenever you find yourself on the side of majority,its time to pause and reflect'.Mark Twain