Butter Naan With Corn Capsicum Masala

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This months tried and tasted is from chef in you blog choosen by Priya. I had bookmarked so many recipes and I got a chance to try butter naan today.Sometimes I am amused with the name naan wonder what it really means.With a little research I learnt the name stems from the Persian language, a generic word for bread.

Generally it is little thick but I prefer it to be thin. This give it the ability to eat easy. I have noticed people love nan when it is not too soggy.

I made corn capsicum masala to have with the nan which is one of my favorite combinations.This masala curry with corn and bell pepper is simmered in a mildly rich cashew,onion and tomoto gravy with a flavor of fenugreek leaves.I wanted to try this at home and I got this oppurtunity, it proved to be a beautifull combination to have with naan.

Butter Naan

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Ingredients

• 3 cups all purpose flour
• 1 tsp yeast
• 2/3 rd cup warm water
• 1/4 cup warm milk
• 1/2 tsp sugar
• 2 tsp chopped cilantro
• 2 tbsp butter
• salt to taste

Preparing the Naan

Mix yeast,sugar,salt in a big bowl ,add warm water to it ,stir it n let it sit for 15 minutes or till yeast become foamy(active)

Mix milk and 1 tbsp butter together and mix flour,cilantro together and keep both aside

After yeast activates ,add milk n then mix the flour n knead with hand to a smooth n sticky dough. The dough should be very soft .Add few drops of oil to dough n shape it to ball.Let it sit for 2 hrs or till it doubles .

After 2 hrs ,take out the air from dough n knead it approximately for 1 min . Divide into 12 to 14 parts and shape them to round .

Set the oven on high broil.

In lightly floured surface, take each ball of dough and with rolling pin shape to oval shape. Should be as thin as possible.

Take a baking tray, lightly grease it with oil put each nan into it and keep it in the oven for one min on the first side, it will start having some brown spots.Immediately flip it and keep it for another 30 seconds. It depends from oven to oven so keep a eye on it.

Remove the remove the naan from the tray and apply a little butter on it. Serve hot with your choice of curry.

Note:

In broil mode the oven will be hot so be very carefull in handling in the tray.

If you try big enough you can put 2-3 nans at a time.

Immediately put the nan in the tray for baking after rolling it as the dough should be as fresh as possible for baking.

Corn Capsicum Masala

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Ingredients:

• 1.5 cup frozen/fresh corn
• 1.5 cup diced bell pepper (red and green)
• 1 cup diced onion
• 1 cup diced tomato
• 8 to 10 cashew nut
• 1/4 cup milk
• 1 tbsp kasuri methi
• 1/4 tsp cardamom powder
• 1/4 tsp cummin seeds
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/8 tsp sugar
• 1 tbsp oil
• 1 tbsp ghee
• salt to taste

Cooking procedure:

Soak cashew nuts in milk for 30 min .

Heat 1 tsp oil in a pan and shallow fry the diced bell pepper for 5 min then add corn and fry for two more min and shift it to a plate.

Heat oil in the same pan ,add onion ,turmeric powder stir till onion become traslucent, then add tomatos and fry till tomatos become soft ,then add all powders , stir till oil begins to appear in gravy and transfer the mixture to a plate n let it cool.After it cool add to the blender with cashew nuts n milk ,make a smooth paste .

Now heat the ghee and add some oil in the same pan ,add cummin seeds n once cummin seeds splutter . Add the paste n fry for 2 more min n once butter starts coming out in gravy add the bell pepper and corn mixture and mix nicely

Add a 3/4 cup of water n let it cook till bell pepper become soft.Now add crushed kasuri methi and stir it nicely and let it cook for 2 more mins and serve hot with nan or rotis.

Note:

1.If are using frozen corn thaw it for 2 min in microwave and use it.

I am sending this to T&T -Chef in you guest hosted by Priya, event by Lakshmi.

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

I am sending Corn masala to Akheela's Food platter series-orange

Hearth n Soul

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Tags: Naan, Butter Naan, Indian Flat Bread, Corn, Bell Pepper, Curry

Spinach n Fenugreek Bread (Palak Methi Bread)

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After coming to the blog world, I have been inspired to bake different types of breads, whether it is simple classic white bread, cottage cheese stuffed buns or braided bread with spicy filling.Then I realized I need to make a bread with herbs too and with ingredients we can get in India easily....

Spinach,garlic and fenugreek is always a favorite combination of mine and wouldnt it be a great idea if i could use it in my bread.!!

When I started baking this bread it filled the house with a tempting aroma , and after baking was really pleased with the end result ,the bread was a little crispy on the outside and wonderfully soft inside. I had this bread with a cup of tea and it made my tastebuds dance.

I want to share this bread with a indian twist as 16 Oct is the World Bread Day,

Ingredients:

• 2 cups all purpose flour
• 1 tsp dry active yeast
• 1/2 cup luke warm water
• 1/2 tbsp sugar
• 2 tbsp oil
• 1 cup finely chopped spinach(palak)
• 1/4 chopped spring onions
• 1 tbsp finely chopped garlic
• 1 tsp dry fenugreek leaves (kasuri methi)
• 2 tbsp mozarella cheese / cottage cheese
• 1/4 tsp pepper
• 2 tbsp milk for glazing
• 1 tsp salt

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Making the Bread

Step 1: Preparing the yeast

Mix yeast,sugar and warm water in a big bowl at let it rest for 15 min.After 15 min add 1 cup flour to the yeast and stir nicely and let it sit for 45 min.

Step2: Preparing the dough

Heat 1 tbsp oil in pan, add spring onion and garlic and fry till garlic turns light golden brown, now add spinach,pepper and a little salt and continously stir till spinach leaf (palak) becomes soft. Now add the dry fenugreek leafs (methi) and stir till all the moisture evaporates and switch off to let it cool.

After it cools add this spinach mixture to the yeast along with salt,oil and mix nicely, then add the remaining flour little by little and stir with spatula till it becomes a stiff to stir.

Transfer to a floured surface and knead until it becomes smooth and elastic. Now shape it into a ball and place it in a bowl , cover and leave to rise until it doubles in volumes for 1 -1.5 hrs.

After 1.5 hrs grease a large baking sheet,take the dough and punch out the air and knead it to nice round ball again. Leave it to rise in a warm for another 30 min.

Step 3: Baking

Preheat the oven to 375 F, take a long knife and make a grid pattern on the bread by pressing the knife into the bread with i inch gap between the lines. Now brush with the milk and bake it for 25 min or until it turn golden brown or the bottom sounds hollow when tapped. Shift it to cooling rack.

Serving Tip:

After it cools, slice it and toast it with a little butter to serve with a cup of tea or a bowl of soup.

Note:

1. You can substitute spinach with any other green too.
2. To get a big loaf increase the measurement to double
3. The water should be luke warm while adding the least, as hot water kills the yeast and your bread will not rise.

This bread goes to the wonderful annual event " World Bread Day 2010 "

Andhra Special Pesarattu Upma

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Pesarattu is a signature breakfast in andhra the southern state of india."Pesar" means green gram and "Attu" means pancake in telugu. It is a greenish dosa made with green gram with a topping of crunchy onion,cumin seeds,ginger and green chilli. It is served with upma and alam pachadi (ginger chutney). It is a sumptuous breakfast for all, looks very attractive and is highly nutritious too .

My in laws are from Kakinada a famous town in Andhra and it is famous for its delicious kajja(sweet) and pesarattu.These are sold in restaurants as well as in street stalls.( Know more about Kakinada )

My MIL makes the best pesarattu and the toppings she uses is very unique which is kakinada style ..Apart from onion,cumin seeds she uses split mung dal and chilli flakes which give it a very unique flavour.

Before marraige I was not a big fan of pesarattu but after trying my MIL version I am a big fan .And now it is one of my favourite weekend breakfast.I am sure you would enjoy it too.

The whole process requires

• Preparing the Batter
• Making the Upma
• Preparing the Toppings
• Making the Pesarattu

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Step 1 - Preparing the Batter :

Ingredients for Pesarattu

• 2 cups whole green gram
• 1/8 cup rice
• 5 green chillies
• 1/2 inch ginger
• 1/4 tsp turmeric powder
• 1 tsp oil for each pesarattu
• salt to taste

Soak whole green gram n rice with sufficient water for 5 hrs or overnight

After 5 hours wash it throughly n make a fine paste along with chillies n ginger with the required amount of water needed to make smooth paste(smooth and flowy like dosa batter) in blender then add salt n turmeric powder ,stir nicely n ur pesarattu batter is ready

Step 2 - Making the Upma

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Ingredients for Upma

• 1 cup semolina(suji)
• 2 green chillies
• 1/4 inch chopped ginger
• 1/4 tsp urad dal
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 spring curry leave
• 1 tbsp oil
• 3 cups water

Heat 1 tsp oil in a pan ,add suji and stir contineously for 3 mins or till it turns light golden brown ,shift rava to a plate n keep aside

Now heat oil in the same pan, add urad dal,cumin seeds n mustard seed ,once mustard seeds starts to splutter add geen chillies,ginger n curry leave n stir for 30 sec n then add the water and salt ,once water starts boiling add suji continously stiring the water .It will slowly thicken in 2 minutes,switch off the stove immediately ur upma is ready . Take the pan from flame n mix it one more time.

Step 3 - Preparing the topping

Ingredients for topping

• 1 cup chopped onions
• 1/4 cup split mung dal without skin
• 3 tbsp chilli flakes
• 2 tsp cumin seeds

Keep mung dal soaked in 1 cup water for 30 min,then discard the water n keep it aside , Chop the onions and keep aside. Keep all the toppings ready in separate bowls to sprinkle on the pesarattu.

Step 4 - Preparing the Pesarattu

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Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions ,red chilli flakes,little soaked mung n cumin seeds.

Add few drops of oil and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Serving Procedure

Take 2 scoops of upma put in the center and fold from both sides or keep the upma in the side.Serve hot.

Note:

1. Pesarattu tastes good when lightly crispy and served hot
2. Check the consistency of the batter before making , it should not be thick
3. Do not add too much rice it makes the pesarattu hard
4. We can store this batter upto two days in refridgerator

I am sending this to the wonderful events

Any one can cook series:3,FB hosted by ayeesha

Kids Lunch Box Treat by Tastebuds

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Tags: Pesarattu, andhra special dosa, healthy,upma, breakfast

Braided Bread With Spicy Mushroom Stuffing

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I recently came across a braided bread recipe which captivated my mind . Few days back I prepared this braided bread . This bread is known as Vienna Bread in Denmark and as Danish bread in the rest of the world. Traditionally it is stuffed with fruits n butter but I used a Indian curry with mushrooms and some Indian spices as a stuffing for this aesthetic bread.It is very easy to prepare and very delightful to look at.

The whole process requires two main procedures

1. Preparing the stuffing
2. Making the braided bread

Ingredients for Stuffing

• 2 cups finely chopped mushroom
• 1 cup finely chopped onions
• 1 tbsp garlic ginger paste
• 2 chopped chillis
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tbsp chopped coriander (cilantro)
• 1/2 tsp chilli powder
• 2 tbsp olive oil
• salt to taste

For paste

• 4 garlic cloves
• 1/4 tsp jeera
• 6-7 black pepper

Stuffing Preparation

Crush black pepper, garlic and cumin seeds together into a coarse paste and keep aside.

Heat oil in a deep bottom pan and add cumin seeds and fry till it splutter,add the above garlic mixture and fry for a min. Add onions and keep stiring and add garlic ginger paste, chopped chillies,turmeric powder and salt

Once the onion is golden brown add all powders and stir ,add mushrooms stir and cover and let it cook in medium flame till mushroom become soft .Make the flame to high to evaporate any excess moisture in it ..n ur stuffing is ready

Ingredients for Bread

• 2 cups all purpose flour + some flour for dusting
• 1/2 tbsp dry active yeast
• 1/8 cup luke warm water
• 1/8 cup luke warm milk
• 1 tsp sugar
• 1/2 tsp salt
• 1 egg (optional)
• 2 tbsp butter at room temp
• 3 tbsp milk with 1 tbsp oil for glazing
• 1 tbsp olive oil for coating dough

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Bread Preparation

Step 1: Making the Dough

In large a bowl yeast,salt n sugar nicely and add the luke warm water and stir. Let it sit for 15 min. The yeast will become foamy after 15 min then add milk and egg.

Gradually add flour cup by cup and stir it. Transfer to a floured surface and knead it to get a smooth and elastic dough.Shape it into a nice big. Apply oil to it and transfer it again the bowl,cover and keep in warm place to let it rise until double in volume. It will take about 1 hr 30 min.

After 1.5 hr grease a large baking sheet or tray,punch the dough to take the air out, transfer the dough to a lightly floured surface,knead it lightly then roll out into a rectangle to a thin sheet 5 mm thick.

Step 2 - Making the braided pattern

Spread the stuffing in the center along the length.It should cover 1/3 width portion of the total width in the center.With a sharp knife cut 10 strips at a angle on both sides of the filling.

For a braided pattern fold up one end neatly then fold over the strips from alternating sides until all the strips are folded over.Trunk excess dough underneath at the end.

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Step 3 - Baking

Shift it to the baking tray carefully, cover loosely with a dish towel and let is rise in a warm place until almost double in volume, it will take about 30-40 min

Preheat the oven to 375 degrees F, brush the bread with a glaze and bake until brown for about 30 min. Transfer to a rack to cool.

Your stuffed braided bread is ready

Note: You can choose paneer in place of mushroom stuffing but it should be dry.

I am sending this Bread to

Champa's Bake off event

Hearth n Soul

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Tags: braided bread, danish bread, stuffed bread, mushroom garlic stuffed bread

Enticing Ghugni with Spinach Puri

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Ghugni is a popular dish in West Bengal, Orissa, Bihar and Assam. It is a delicate spicy dish with a combination of some wonderful spices simmered in a tasty onion tomato gravy.

In Orissa ghugni is a part of a delicious chaat (street food). A combination of chilled dahi wada, spicy aloo dum and steaming hot ghugni is served with a topping of onion and sev ... mmmmhhhhh....a superb treat for your tastebuds. I really miss it. This version of ghugni is from my moms kitchen which we used to enjoy with rice, chappatis or puris. It is one of our favourite curries at home.

Today I prepared ghugni to have with spinach puri.I got the recipe from Sanjana's Blog.Thanks Sanjana. I love this combination of spinach puri and ghugni as it is very colorful and tasty too.

Ingredients

• 1 cup dry green peas
• 1/2 cup onion
• 1.5 cup diced tomatoes
• 1 tbsp chopped garlic ginger
• 1/4 tsp turmeric powder
• 1/4 tsp cumin seeds
• 1 tbsp oil

For dry masala

• 1 tbsp whole coriander seeds
• 1/2 tbsp cumin seeds
• 3 red chillies
• 1/2 tsp whole black pepper
• 1 inch cinnamon stick
• 4-5 cloves

Cooking Procedure

Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.

Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder

In a blender make a paste of ginger,garlic n tomatoes n keep aside.

Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 min then add the dry masala powder n fry till oil begin to saturate on the sides.

Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off. Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.

Spinach Puri

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Ingredients

• 3 cups whole wheat flour
• 1 cup spinach leaves
• 2 green chilli
• 3/4 cup water
• salt to taste
• 2 tbsp oil
• oil for deep fry

Cooking Procedure

Make a puree of spinach n green chilli n keep aside.

Heat oil in a frying pan .

Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin.

Deep fry the puri one by one till it puff up n begins to look crispy.

Note: Oil should be hot before dropping the puri. While frying the puri, press them lightly into the oil until they puff up.

Any one can cook series:3,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

Kids Lunch Box Treat by Tastebuds

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Tags: Ghugni, Channa Masala, Puri, Spinach, Breakfast, Easy Recipe, Tasty Recipe