NAAN WITH CHICKEN KORMA

 

Prep Time  : 25 mins
Cooking Time  : 20 mins
Serve : 2

For naan
INGREDIENTS
Maida - 2 cup
Clarified butter  -  1/4 cup
Baking powder  -  1/2 tsp
Baking soda - 1/4 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  1 /2 cup
Milk  -  1/2 cup
Onion seeds  -  1 tbsp
Butter  -  50 gms

Coriander leaves - 2 tbsp

Sesame seeds - 1 tbsp


METHOD
In a kneading bowl  add hot milk,curd,baking powder,baking soda,salt, sugar and  ghee and mix well. 
Now add maida and mix it well
Make a soft dough no need of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Sprinkle some water and now add onion seeds,sesame seeds and coriander leaves and roll out.

Heat the tawa,sprinkle some water on the tawa and place the naan and sprinkle some water on tawa and cover it in order to stick it to the tawa and cook it for one mins on a high flame .

After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot. 

For chicken korma

INGREDIENTS
For marination
Chicken - 500 gms
Curd - 2 tbsp
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Oil - 1 cup
For gravy
Sliced onion - 3
Almonds - 4
Cumin seeds powder - 1 tsp
Garam masala powder - 1 tsp
Water - 1 cup
Salt - to taste



METHOD
Marinate chicken with curd,ginger garlic paste,turmeric powder,red chilly powder,coriander powder, 1 cup oil and salt.
Keep aside for 30 mins.
Heat oil in a pan and fry onion until pink and once cooled to make a paste also make the paste of almonds.
Heat a pan and add marinated chicken and cook on high flame for ten mins.
Add almond paste and mix well now add fried onion paste and mix well.
Add roasted cumin powder and garam masala powder and mix well.
Add one cup of water and  salt and cover the lid and cook in a low flame until it's cooked.
Serve hot with naan.

SOYA CHUNKS WITH SPINACH

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Soya chunks - 1 cup
Chopped spinach - 2 cup
Asafoetida - 1/4 tsp
Cumin seeds - 1/4tsp
Chopped onion - 1
Crushed ginger - 1 tsp
Chopped green chilly - 1
Tomaro puree - 1tomato
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Sugar - 1/2 tsp
Oil - 3 tbsp
Coriander leaves - for garnishing

METHOD
Soak soya chunks for half an hour ,squeeze out water from soya chunks and cut them into half.
Take a blender add tomato,green chilly and ginger and blend to make a paste.
Heat oil in a pan and shallow fry the soya chunks and strain it.
    Again heat oil in a pan and add asafoetida and cumin seeds to crackle, add onion  and cook for five mins. until onion starts to pink now add tomato ginger and green chilly paste and cook for five mins
Add all the dry spices and tomato puree and cook for few mins.
Now add spinach and soya chunks and mix well.
Add  salt and cook for 5 mins
Garnish with coriander leaves .

AMLA BEETROOT SOUP

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Chopped beetroot     -  1 cup
Chopped amla     -    1
Black pepper powder    -  a pinch
Salt    -    to taste
Water    -       3 cup
Butter  -    1 tbsp


METHOD
Heat butter in a pan.
Add beetroot,amla and mix well.
Add 3 cup of water and cover the lid of the pan.
Simmer the gas for 30 mins.
Once cooled,we open the  lid.
Blend the mixture till smooth.

Season with salt and pepper.
Serve hot.

 

AMLA CHUTNEY

 

Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 4

INGREDIENTS
Gooseberry / amla    -   4 - 5
Chopped green chilly  -  4
Cumin seeds / jeera   -  1/4 tsp
Asafoetida / hing  -   a pinch
Salt  -  to taste
Mustard oil  -  1/4 tsp
Garlic cloves  - 3 -4

INGREDIENTS
Wash n cut gooseberry / amla into small pieces,
Take green chilly and cut them too..
In a blender add chopped amla,green chilly,cumin seeds,asafoetida ,garlic cloves and salt.
Grind all the ingredients adding a little water.
Add mustard oil and mix well.
Amla chutney is ready to serve.

METHI PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4


INGREDIENTS 
2 Cup wheat flour
1Cup chopped methi leaves
2 Chopped green chilly

1/4 tsp salt
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stiff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the paratha over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot with subji and green  chutney. 

ROTH

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve: 2

 
 INGREDIENTS

 Wheat flour - 2 cup 

Suji - 1 cup

 Grated jaggery - 3/4 cup 

 Green cardamom powder - 1/4 tsp 

 Grated coconut - 2 tbsp 

 Clarified butter - 1/4 cup for kneading the dough
 Oil - for frying 

 METHOD
 Take a pan add grated jaggery and 4 tbsp water and cook until jaggery melt now  add wheat flour,clarified butter,cardamom powder,grated coconut and sujito get crumble texture.
 Add little water to make a stiff dough.
 Divide the dough into balls and make a patties like medium thickness.
 Deep fry roth in hot oil until golden brown.
 Drain and serve.