Chili Garlic Naan

Servings : 3

Ingredients:

• 1 cup = 130 g plain flour (maida)
• 2 g (1/2 tsp) fresh yeast or 1 g (1/4 tsp)  instant dry yeast 
• 1/2 tsp sugar
• 1 tbsp oil
• 1 tsp salt
• 1 tsp crush garlic 
• 1 tsp chopped green chili
• 1 tsp rosted cumin seeds 
• oil for greasing
• salt to test 
• 1 tbsp butter

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1/2 teacup of warm water and keep aside for 2 minutes.
3. Add yeast liquids to the flour, salt, garlic, green chili, 1 tsp oil and make a soft dough. If required, add a little more warm water.
4. Knead the dough for at least 6 minutes.
5. Add the oil, mix well and cover with a wet cloth or lid for 1 hour or until the dough is double in size.
6. Divide dough into equal portion.
7. Press a portion of the dough flat on a rolling board . Roll out into an oval using a little plain flour.
8. brush some water on one side of naan.
9. Heat a non-stick tava (griddle) and place the naan over it with water side facing downwards.
10. Cook it on one side till it puffs slightly and then turn tawa with naan and then roast it on an open flame till it turns golden brown from both the sides.
11. Repeat the steps 7 to 10 to make  more naans.
12. Brush each naan with a little butter and serve immediately.

Note:

• How to use dry yeast:-
• Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
• Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.
• For Good result use Measuring cup or spoon.

Kesar Pista Kulfi

Today i m sahring one of the my favorite dessert recipe "Kulfi" hope viewer can love and enjoy at home.
Cold though it is, kulfi has a way of warming your heart, perhaps due to the spicy overtones of saffron  or the intense richness of freshly condensed milk. Kesar Pista Kulfi is one of the perfect desserts to serve at any gathering because it is unconditionally loved across generations and my favorite :)

Serving : 4

Ingredients

• 500 g full-fat milk
• 4 tsp sugar
• 1 1/2 tsp corn flour
• 100 g condensed milk
• 4 tbsp milk powder
• 1/2 tsp saffron
• 1 tbsp chopped pista

Method

1. In blow add 1/3 cup of milk , milk powder, corn flour mix well make sure do not have any lumps and keep aside.
2. Combine the milk, sugar in a deep non-stick pan, mix well and bring to a boil.
3. When milk are boiling, Add the Bowl mixture, mix well and cook on a medium flame for 10 to 15 minutes, scraping the sides in between, while stirring continuous  Switch off the flame and allow the mixture to cool completely.
4. When mixture become thick add condensed milk, saffron , pista  and boil for anther 10 to 12 min. 
5. Once cooled, pour the mixture into 6 kulfi molds and freeze overnight or till firm.
6. To unmould, allow the molds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
7. Serve immediately.

Homemade Wheat Bread

Preparation Time: 1 hour.

Cooking Time: 40 mins.
Makes 1 Big loaves.


Ingredients

• 1 1/2 cup plain flour (maida)
• 1 1/2 cup wheat flour
• 1 1/4 tsp instat dry yeast
• 3 tbsp sugar
• 3 tbsp ghee or margarine or butter
• 1 1/4 tsp salt

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.
3. Dissolve the salt in 1/2 teacup of warm water.
4. Add both the liquids to the flour, 2 tbsp butter and make a soft dough. If required, add a little more warm water.
5. Knead the dough for at least 10 minutes.
6. Add the 1 tbsp butter , mix well and cover with a wet cloth for 25 minutes or until the dough is double in size.
7. Knead again until the dough comes back to its original size.
8. Shape into bread loaves.
9. Place in greased loaf tins(9'x5'). Cover with a wet cloth or lid and leave for 15 minutes or until double in size again.
10. Now before baking brush loaf with milk or water.
11. Bake in hot oven at 200°F for 15 minutes. Reduce the temperature to 180°F and bake for a further 10 to 15 minutes.
12. Remove from the tin and brush on top with butter.
13. Slice after 2 hours.

Note :

• Depending on your climate, loaf pan, size of oven, brand of ingredients, taste preferences, etc. baking times will vary.
• How to use dry yeast
• Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
• Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.

Schezuan Fried Rice

Ingredients

• 1/4 cup schezuan sauce
• 3 cups cooked long grained rice
• 1 1/2 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1/4 cup finely chopped spring onions (whites and greens)
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped french beans
• 2 tbsp finely chopped celery
• 1 tsp soy sauce
• 1 tsp vinegar
• salt to taste

For The Garnish
2 tbsp coriander

Method

1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and saute on a medium flame for a few seconds.
2. Add the spring onion whites and greens, capsicum, carrots and french beans and saute on a high flame for 2 to 3 minutes.
3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

Schezuan Sauce

Ingredients

• For The Chilli-garlic Paste
• 10 to 12 whole dry kashmiri red chillies
• 1/4 cup chopped garlic (lehsun)

Other Ingredients

• 3 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped green chillies
• 1/2 tbsp finely chopped ginger (adrak)
• 2 tbsp finely chopped onions
• 1 tbsp cornflour dissolved in 2 tbsp water
• 1 tbsp vinegar
• 2 tsp sugar
• salt to taste

Method

1. For the chili-garlic paste
2. Soak red chili in warm water for 2 hour. 
3. or   
4. Boil 1 cup of water in a deep pan, add the dry red chillies and garlic, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside to cool.
5. Blend in a mixer to a smooth paste using approx. 1 tbsp of water. Keep aside.
6. Heat the oil in a broad non-stick pan, add the garlic, green chillies, ginger, onions and saute on a medium flame for 1 minute.
7. Add the prepared chilli-garlic paste, and ½ cup of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
8. Add the cornflour–water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
9. Cool completely and keep refrigerated.
10. Schezuan Sauce is ready.
11. Use as required.