NAAN

Naan is a flatbread found in Iran, Afghanistan, Pakistan, India and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed in top of the bread.

Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.

10-12 servings.
Ingredients:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 cup all purpose flour
1 teaspoon salt
1/4 cup ghee (see recipe below) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing
Preparation:
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes, until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 8 minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer

sausage and cheese wraps

sausage and cheese wraps

10-12 maida roti or left over roti

filling:

3-4lettuce leaves
4-5 sliced chicken sausages
1/4cup grated cheese

spread:

2tbsp peanut butter
1tsp chilli sauce
1tsp chaat masala

salad:

1sliced cucumber
3-4 tomato wedges
3-4black olives

prepare the wrappers first and keep aside
to prepare the filling, saute the sliced sausages in 1tbsp of oil and remove and keep aside
for the spread mix in the peanut butter with the chilli sauce and the chat masala
mix well and apply on the wrapper
spread some lettuce leaves over and arrange the sausages and grated cheese over and roll up
serve immediately with tomato/chilli sauce

LOLI(PUNJABI)

loli
(punjabi)

250g wheat flour
125g sugar
100ml water
3tbsp ghee
ghee or oil for shallow frying
melt the sugar and add the water to make a syrup
knead the flour with this sugar syrup and the ghee to form a thick and hard dough
divide it into large portions
take a fist size lump of dough and roll into a 5" diameter circle with the help of a rolling pin dusting with flour, if required
the dough will be rolled out to about 1/2" in thickness
make light criss cross insertions with a knife on the surface of the rolled out dough
heat a tava(griddle) and shallow fry the loli on a very low flame adding ghee from time to time and cooking the loli on both sides till it is crisp cooked well inside and on both sides
to get the best taste this loli is cooked on a very low flame though it is time consuming
serve hot or cold with pickle

BLINI-RUSSIAN

1cup flour
7g yeast
1/2cup milk
a pinch of sugar
salt to taste
make a smooth batter with all the above ingredients using water. keep aside for 30mins to let the batter rise.
heat a pan.add a ladleful of batter and fry on both sides like a pancake.
serve hot best with sour cream and caviar or smoked salmon

ROTI UPMA

rotti-4-5pcs
mustard 1/2tsp
ulutham parupppu-1/2tsp
red chilli-3
onion-2
salt-1/2tsp

tear the rotis into small pieces.
hear oil in a kadai and temper the mustard, dhal(paruppu),chilli.
add finely chopped onions and salt and saute
add 2spoons of water.
when the onion is cooked add the roti pieces and mix

RAAGI ADAI + POOSANI THUVAYAL(PUMPKIN SIDE DISH)

RAAGI ADAI

raagi flour 2cup
tamarind extract as needed
green chilli 5 or 6
asafoetida a little

boil tamarind extract and add asafoetida and salt.
finely chop chillies and add to the extract
add the ragi flour without forming lumps and mix well.
make flat dosas with this batter and cook on tawa on both sides.
optionally can add chopped onions to the ragi batter.

POOSANI THUVAYAL(PUMKIN SIDE DISH)

pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little

cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.

tip:
pumpkin helps to reduce body fat
ragi prevents fate deposition

PARUPPU KEERAI ADAI

arisi 2 alakku
ulutham paruppu 1/2alakku
kadali paruppu 1/2alakku
vatral 10
thengai 1/2moodi
uppu, malli ilai, karuveppilai
paruppu keerai 1kattu
peria vengayam 2

mudhalil arisi, paruppugalai nangu kalaindhu 1 mani neram oora vaikkavum
pin adhudan thengai, vatral serthu kora korapaga araikavum
araitha mavil podiyaga arindha vengayam,parupu keerai, karu vepilai, malli elai, uppu serthu nangu kalakavum
pin thosai kallil ennai ootri satru kanamana thosaigalaga ootri edukavum
ellu milagai podi thottu saapidalam

AKKI ROTI

rice flour 1 cup
fried ground nut 1 tbsp
pottu kadala 1tbsp
green chilli 2
curry leaves a little
oil and salt as needed
seeragam 1/4tsp
finely chop chillies and curry leaves
break the ground nuts
dry roast chillies, curry leaves, both the kadala and make a batter with water.
rub some oil on a banana leaf and pat a little of the dough on it like roti.
then put it on the tawa along with the banana leaf and cook on both sides

ADAI

pachai arisi + pulungal arisi 2 handfuls
sambha godhumai,thuvaram paruppu, kadala paruppu ,ulutham paruppu, kezhlviragu, pachai payiru - 1 handful each
dry chilli 5 or 6
green chilli 4 or 5
salt as needed
curry leaf 2 aarku
oil to make adai
small onion peeled 1 handful
drumstick leaf 1 handful

of the above, except the curry leaf and salt soak the remaining ingredients for 4hrs and coarsely grind it to a paste.
sambar vengayam serthal innum vasanaiyaga irkkum
murungai ilai serthal innum murugalaga varum
make dosas with this batter