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Naan Bread Recipe - Punjabi Rotia

        Naan bread recipe is one of the popular indian bread recipes. Nan recipe is a roti(bread) recipe from the north indian state of Punjab. Tandoori Naan(also spelt as nan) is made using plain flour and is baked in big barrel sized mud ovens calledTandoor. Naan is served with curry.

Apart from plain nan, butter naan, garlic naan are also made. The shape of the naan is generally oblong or oval. Though it is a flat bread, it is shaped by hand instead of using a rolling pin.

There are many naan recipes. This naan recipe is the one I usually use. I find it easy and my daughter loves the naan bread made this way. I am using a girdle to cooknaan. You can also make nan in oven. Naan should be eaten hot .

    Ingredients:                                                                  :      

          

  • Plain flour(maida) - 2 cups.
  • Vegetable oil - 1 table spoon.
  • Salt - 1 tea spoon or to taste.
  • Baking powder - 1 tea spoon.
  • Sour curd (yogurt) - 1/2 cup
  • Water - ½ cup or as needed.
  • Some plain flour for dusting.
  • Preparation

  • Mix flour, salt, baking powder, curd, salt and oil in a big bowl.
  • Add water little by little and form soft dough. The dough should not be too tight.
  • Knead well. Keep aside in a warm place for 3-4 hours or more, till the dough rises.
  • Making Naan:

    1. Knead the dough again till it is smooth.
    2. Divide in 4 big portions.
    3. Sprinkle a little flour on the board. Place a dough ball on it and pat in a thick oblong or round shape as you like. You can also use a rolling pin if you wish.
    4. Heat girdle(tava). Place the rolled naan on it and cook on both sides till brown spots appear.

    Smear a little butter on the naan and Serve with any curryraitapicklebowl of yogurtetc.

         

         Paratha 

          Parathais a roti - bread from the North Indian state of Punjab. It is also spelt and pronounced as 'parantha, prata, parota'.

     

    Parantha made with whole wheat flour and served with curry and pickle and plain yogurt. It is be eaten at breakfast, lunch or dinner or as a filling snack. It is a popular bread.

     

    Add a few vegetables stuffings, and you get a different variety of bread. For example,Aloo-ParathaMethi-ParathaPalak-Paratha.

    This can be another way to consume more vegetables, especially green leafy vegetables such as spinach and fenugreek leaves.

     
                Ingredients
  • whole wheat flour -2 cups.
  •  oil or melted butter - 2 tbsp.
  • salt - 1/2 teaspoon.
  • water for forming dough.
  • oil for basting.
  • Preparation

  • Mix together flour, salt, 2tbsp oil or melted butter.
  •  Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
  • After that knead again and then make round balls.
  • Cooking Method

    1. Take each ball and roll out into a thick round. apply a little oil on the round. Fold in half. Fold again lengthwise. it will look like a thick long strip.
    2. Shape this strip into spiral shape. Press a little with your palm. Roll into a thick round of about 6".
    3. Heat girdle. Put the round on it. Cook for 5-8 seconds. turn again. baste with oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
    4. Serve hot with any curry, pickle and yogurt.

        Methi Paratha 

             This Methi paratha recipe is a healthy variation of paratha. It is made with fresh fenugreek leaves and whole wheat flour and served with curry and pickle and a cup of yogurt.

    This paratha is a very good way of eating your greens in a tasty dish. Children love it too. It can be eaten at breakfast, lunch or dinner. It is a perfect food to take for lunch or picnic as it is good to eat even after a few hours.

               Ingredients to make 6 parathas:

  • whole wheat flour -2 cups.
  • Fresh methi(fenugreek) leaves - 2 cups.           
  •  oil or melted butter - 2 tbsp.
  • salt - 1/2 teaspoon.
  •  1/4 tsp red chilli powder.
  • water for forming dough.
  • oil for basting.
  • Cooking Method

    1. Chop finely methi leaves.
    2. Mix together flour, salt,chopped methi leaves, oil or butter.
    3. Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
    4. After that knead again and then make 6 round balls.
    5. Take each ball, dip in dry flour. Sprinkle a little flour on the board. Place the dough ball on it and roll out into a thick round.
    6. Heat girdle. Put the round on it. Cook for 5-8 seconds. turn again. baste with oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
    7. Apply a little ghee or butter on top if you wish.
    8. Serve hot with any curry, pickle and yogurt.

    Tips:

  • You can make the dough and keep in the fridge for 2-3 days and quickly make parathas as and when you want.
  • You can add garam masala , Til(sesame seeds), jeera powder(cumin powder), grated onion for variation to this recipe.
  •             Aloo Paratha 

              Indian potato stuffed Bread

               Aloo Paratha can be part of breakfast, lunch or dinner or as a snack. It is easy to prepare.

    You can prepare the stuffing as well as the dough in advance. You can keep it in the fridge for 2-3 days. You need only a few minutes to make parathas as and when you want.

    Serve Aloo Parathas with pickle, curry, or just with plain yogurt. It can be a one dish meal too. You can take it for lunch to office or school or on a picnic.   For aloo stuffing .

                         

  • Potatoes - 2 large
  • Coriander(cilantro) leaves - 1 tbsp
  • Salt - 1/2 tsp
  • Green chilli paste - 1.2 tsp
  • Garlic paste(optional) - 1/4 tsp
  • Ginger paste - 1/2 tsp
  • Prepare Stuffing

  • Boil potatoes. Mash them finely. (I use a grater to grate them and then it is easier to mash).
  • Chop coriander leaves finely.
  • Add green chilli pasteginger paste, garlic paste, salt, coriander leaves to mashed potatoes. Mix well.
  • Make lime sized balls.
  • Ingredients For Dough

  • Whole wheat flour - 2 cups
  • Salt - 1/2 tsp
  • oil- 1 tbsp
  • water - for forming the dough
  • Oil for cooking
  • Prepare dough

  • Mix whole wheat flour, salt, oil.
  • Add water little by little to form a dough ball.
  • Knead well. Keep aside for 20 min.
  • Knead and divide in big lime sized balls.
  • Make Aloo Parathas.

    1. Take one dough ball. Dip it in dry flour.
    2. Sprinkle a little flour on the board and put the dough ball on it.
    3. Using a rolling pin, roll a small round.
    4. Place potato stuffing on that round. Close and form a ball again.
    5. Roll lightly the paratha in to a thick circle. Sprinkle a little dry flour when necessary so that it doesn't stick to the board.
    6. Heat a girdle and place the paratha on the hot girdle.z
    7. Add a little oil and cook it on both the sides till it has golden brown spots.

    Serve hot with any curry, pickle , tomato ketchup or a cup of Curds(plain yogurt).