GARLIC BUTTER NAAN - INDIAN FLATBREAD


I wanted a nice naan recipe to go with my Butter Chicken. Finally chose the recipe from  Hebbars Kitchen. The first time I made this recipe, my stove was a mess. This was because I started to brush the naan with the garlic butter before I turned the tawa over the flame! All the garlic started dropping from the naan directly onto the flame. Man!! Was it difficult to clean up!


Realized my mistake and the next time around, I finished making the naans first and then brushed the hot naans with the garlic butter. Turned out perfect. Love the consistency of the dough.............. and its softness is beautiful!! The original recipe calls for 1 cup all purpose flour. But I did half all purpose flour and half wheat flour! Just coz it makes you feel better..................:D This recipe is defintiely a keeper! You can brush the tops of the naan with plain butter too.........

Iv made whole wheat naans before using yeast. They were also good. But I personally prefer the ones without the yeast. These naans go perfectly well with Butter Chicken/Murgh Makhani , Paneer Butter Masala, or Lahsooni Methi Paneer and many more............




INGREDIENTS:
All purpose flour - 1/2 cup , more for rolling
Wheat flour - 1/2 cup
Baking powder - 3/4 tsp
Yoghurt - 2/3 cup
Baking soda - 1/4 tsp
Sugar - 1/2 tsp
Oil - 1 tsp
Salt

Garlic butter:
Butter - 3 tbsps
Garlic, minced - 1 clove
Fresh coriander leaves, chopped - 1/2 tbsp



PROCESS:
  • Mix the flours, baking powder, baking soda, sugar and salt.
  • Add in the yoghurt and mix to form a dough. You might need to add in more all purpose flour if the dough is too sticky to handle. No need to knead. 
  • Just brush the tops with the oil and cover with a damp cloth. Rest for about 1 hour.
  • Make 5 balls (about the size of a lemon)
  • Dust your table top with flour and using a rolling pin, roll the dough out into an oval shape . It must be neither too thin or too thick. Again use more flour if dough sticks to the rolling pin.
  • Heat a tawa. Take the rolled out dough and brush it with water. Put it on the tawa, Water side down. (the water will help the dough to stick to the tawa.
  • Turn the tawa over so the dough is in direct contact with the fire. 

  • You can see brown spots on the naan.
  • Turn it over and then turn the naan over the other side so that it browns the other side too.. brush both side with the garlic butter and serve.
  • for the garlic butter:
  • melt the butter and mix in the garlic and coriander leaves

HONEY MUSTARD SALMON




This is a fairly new recipe I came across a month ago when I was searching for salmon recipes. My husband is a huge fan of salmon. I have a few recipes up my sleeve............which I can post if anyone is interested!

So................... Ali's recipe popped up on my feed and the pictures made me drool all over my screen! 
We've made this recipe many times this past month...............and will do so till we get bored! Isnt that how it works?
Moreover, a recipe cant get easier than this! Just mix the marinade, pour it over the fish.............and then stick it into the oven! how cool is that? Don't even need to marinate the salmon for hours together! Don't we just LOOOOVE  such recipes!?!!I  just serve it with a salad and I'm done!






Our Indian cooking on the other hand is such a longgggg process of cutting( and I meant loadsa stuff), sauteing, boiling, tempering......and a whole lotta mess in the end...........not to mention a whole lotta dishes to be washed too! ..................but what the heck???A whole lotta yummiess too! did I just complain ??? oops........................and totally off point.................sorry!
Might be seeing fewer recipes on the blog this June, as my entire family is visiting me. InshAllah! We are all so excited. Mum is coming tomorrow..........and the entire family will follow suit...................:)




INGREDIENTS:
Salmon, skinless - 2 fillets
Coriander leaves, chopped - 1 tbsps(optional)

for the marinade:

Whole grain mustard - 1/3 cup
Honey - 1.5 tbsps
Lemon juice - 2 tbsps
Garlic, minced - 4 cloves
Chili powder/paprika - 1/2 tsp 
Salt - 1/4 tsp

PROCESS:
  • In a bowl, just mix all the ingredients stated under 'marinade'. Keep aside.
  • Preheat the oven to about 190 degrees. 
  • Cut a piece of silver foil big enough to wrap both pieces of salmon.
  • Take a roasting pan and place the silver foil on it. Place the salmon pieces on it side by side.
  • Now smear your marinade all over the salmon (top and sides)
  • Now close the salmon by bringing the foil from the edges and sealing it on top
  • Press close the sides too.
  • Place them in the oven for about 10- 15 mins
  • Then bring the pan out and carefully open the foil. 
  • Turn up the temperature of the oven and set it to the 'broil mode'.
  • Scrunch up the sides of the foil, so as to make a pocket on all sides (to stop the marinade and juices from flowing away! (as shown in the pic)

  • Place the pan on the top most rack for 4  minutes so the top gets slightly done.
  • All done!

MASALA APPAM/ SAVOURY KULI PANIYARAMS






I first tasted these savoury appams at Sree Krishna sweets, back home in Chennai. It soon became a regular snack dish each time I visited my grandma...............coz it was just opposite to where she stayed... ............sadly I don't think they make it anymore. But a lil birdie told me they make these at Grand Sweets (another sweet shop) now :) can't wait to try em out!

These are super easy to make. All you need is some left over Idli Batter and then you can whip these up in a jiffy. You can find the recipe for my Idli Batter here. Oh yes! You also need a Kuli Paniyaram pan that you can find in most indian stores. Incase you haven't seen one before I have attached a pic below. That's how it looks like.



This recipe is super healthy and you can serve them for breakfast or even as a snack. Perfect for kids (you can just adjust the chilies and ginger as per taste)

Serve them with your favourite chutney. I served them with our favourite tomato chutney/thokku and some coconut chutney. 





This recipe make about 20-21 appams.
INGREDIENTS:
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Hing - 1/4 tsp
Curry leaves - 6
Onions, chopped - 1/2 cup 
Green chili, chopped - 4
Ginger, grated - 1 tbsp
Coconut, grated - 2 tbsps( or if you like coconut bits go ahead)
Salt
Idli batter - 2 cups
Coriander leaves, chopped - 1 tbsp(optional)
Oil


PROCESS:
  • In a small wok heat 1-2 tbsps oil
  • Add the mustard seeds and wait till it starts to splutter. Then add in the curry leaves, hing and the urad dal.
  • Add in the onions and green chilies and saute till the onions turn slightly brown. Add in the ginger and the coconut and saute for about a minute or so.
  • Add in the coriander leaves and the salt and switch off the flame. Keep aside.
  • Now, take a bowl with the idli batter. Add in the onion mixture and mix. Add more salt if necessary. 
  • If the batter is too thick you can add a bit of water. Batter must not be too thick nor runny. Somewhere in the middle. (Don't worry about the consistency too much. Just make sure its not of pouring consistency.)
  • Grease the kuli paniyaram pan and place it on the stove.(I used a non stick pan, so I just added a drop of oil in each mould. thats why my appams look a bit dry. but if you don't mind the oil, go ahead and add some oil in each moud before spooning in the batter.)
  • When the pan has been pre heated on low flame, scoop the batter into each mould. When you can see its become slightly browned on the sides, flip them over. Usually take about a few minutes on each side.
  • You are done. Just serve them with tomato chutney, coconut chutney or your favourite dip!


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