Indian bread

Butter Naan 

Butter Naan is soft and fluffy  delicious Indian bread .

what we need

3 cup maida/all-purpose flour

1 teaspoon dry yeast

1 pinch baking powder

1 tsp. Sugar

2 tablespoon oil

3 ½ tablespoon curd

¾ cup warm water

1 pinch salt

Butter to apply on cooked naan

How to make

Mix flour sugar, salt, baking powder and yeast in a mixing bowl and mix well. Add oil and mix then add curd and mix with fingertips slowly add warm water as needed and make a smooth soft dough.

Apply few drop of oil into the dough and cover, keep in warm place to rise it almost a 4-5 hour or until the dough gets double.

When dough is doubled in size knead again to make smooth. preheat oven 450F. place a baking tray in the oven. Make an equal size ball. Roll into oval shape brush top part with water and sprinkle black cumin or sesame seeds. place the naan on the hot baking tray keep water side down then turn on the broiler and cook for 2-3 minutes you will see naan  puffed and some brown spot as well. take out from the oven .Apply butter and serve hot with any curry or dal freshly baked nae taste better.

If you do not have an oven you can make on pan heat a heavy bottom   pan or tawa on medium heat when the pan is hot place naan on hot pan keep water side down.when naan is partially puffed turn it and cover and cook for 2 minutes on another side .you and adjust heat if naan start burns quickly

Home made Butter Naan recipe
Print Recipe
Servings Prep Time
4-5 8 Naan 4-5 hour
Cook Time
20 minutes
Servings Prep Time
4-5 8 Naan 4-5 hour
Cook Time
20 minutes
Home made Butter Naan recipe
Print Recipe
Servings Prep Time
4-5 8 Naan 4-5 hour
Cook Time
20 minutes
Servings Prep Time
4-5 8 Naan 4-5 hour
Cook Time
20 minutes
Ingredients
Servings: 8 Naan
Instructions
  1. Mix flour sugar, salt, baking powder and yeast in a mixing bowl and mix well. Add oil and mix then add curd and mix with fingertips slowly add warm water as needed and make a smooth soft dough
  2. Apply few drop of oil into the dough and cover, keep in warm place to rise it almost 4-5 houror until the dough gets double.
  3. When dough is doubled in size knead again to make smooth dough. preheat oven450F. place a baking tray in the oven. Now make an equal size ball. Roll into oval shape brush top part with water and sprinkle black cumin or sesame seeds. place the naan on the hot baking tray keep water side down .Now turn on the broiler and cook for 2-3 minutes you will see nan is puffed and some brown spot as well. take out from oven and apply some butter and serve hot with any curry or dal freshly baked nan taste better.
  4. If you do not have an oven you can make on pan heat a heavy bottom pan or tawa on medium heat when the pan is hot place naan on hot pan keep water side down.when naan is partially puffed turn it and cover and cook for 2 minutes on another side .you and adjust heat if naan start burns quickly.

Thai -curry- paste

 Thai green curry paste

You can make Thai  curry paste in bulk and keep in the refrigerator.

Here you will get two type of thai curry paste recipe.

What we need

2 tbsp. coriander seeds (roasted)

1 tbsp.. cumin seeds(roasted) Thai  curry paste

1 tbsp. black pepper corn

2 small onion

2 clove garlic

2 cm ginger

2 stalk lemon grass chopped

8-9 green chilli

2 tbsp. coriander leave

hand full coriander stem

8-9 kaffir lime leave

2 tbsp. soy sauce

How to make

In a mixer jar crush coriander, cumin, black peppercorn first and then add all other ingredients and make smooth paste you can use little water if it is needed.

Keep in airtight glass jar and store in refrigerator up to 3-4 weeks.

Thai Red curry paste

What we need

2 tbsp. coriander(roasted)

2 tbsp. cumin seeds(roasted)

1/2 tsp. black pepper whole

7-8 clove garlic

10-11 dry red chilli

3 stalk lemon grass

1 grated lime rind

1 inch ginger

2tbsp.soy sauce

How to make

In a mixer jar crush coriander, cumin, black peppercorn first and then add all other ingredients and make smooth paste you can use little water if needed.

store in refrigerator up to 3-4 weeks.

chopped chilli

Home made cooking paste

 We can easely make Home made cooking paste ,making masala ever day needs lots of time in cooking. You can make in bulk instead and just need to spend a few hours once a month. It’s very handy and time-saving ...

Ginger & Garlic paste

what we need

25gm.ginger

50 gm. garlic

1/3 tsp. salt

2 tbsp. oil

How to make

In a blender add ginger and garlic blend until smooth paste with little water .Heat 1 tbsp. oil in  a non-stick pan  add paste ,salt and cook till dry .

Cool,  add 1 tbsp. oil and mix well and keep in the jar

Store in refrigerator for the 3-4 week.


Onion and Tomato Masala

what we need

2 Big onion chopped

4 Big tomato chopped

1-inch ginger

3-4 Dry red chilli

1 tsp. turmeric

1/2 tsp. salt

4 tbsp. oil

How to make

In a blender put tomato ,onion ,ginger, red chilli together make  a smooth paste do not use water . Heat oil in a pan adds paste and turmeric, salt and fry till oil begin separated . Cool and store in an airtight glass jar in the refrigerator up to the 3-4 week.

you can use in vegetable and pulses or any curry dish it is very handy and time-saving.

You can make in bulk and store in small size Ziploc bag and freeze for 6 months.

Note…

It can be made with or without ginger, garlic.

Always use clean and dry spoon to take out masala

It can be store for a month .

Chilli Pickle

Chilli Pickle recipe is for those who love spice. I have used long red and green chilli which is not very hot but if you want hot you can use small green chilli.

Quick Chilli Pickle

What we need

IMG_3157
we need

8-10 long green chilli

1/2 cup black mustard (coarsely  grounded)

2 tbsp. achar masala(saunf, mathi,black jeera)

3 tbsp. dry mango powder

1/2 tsp. white vinegar

2 tbsp. salt

How to make

chopped chilli
chopped chilli and spices

Wash and dry chilli .Grind mustard coarsely .cut chilli in small pieces as you want .Heat oil in a pan add achar masala stir add chilli mango powder ,mustard  powder ,salt and mix cook for 2-3 minute  allow to cool .Add vinegar  cool and keep in glass jar If oil is less you can add more oil as chilli need to soak in oil.

IMG_3194
Ready to serve

It has the long self-life.