GARLIC NAAN WITH PANEER TIKKA MASALA RECIPE

Total time:3 hours 30 mins

Serves: 4-5

Ingredients

• 1.5 cups whole wheat flour
• 1.5 cups all purpose flour/maida
• 2 tsp garlic paste or minced garlic
• 2 tsp sugar
• 1.5 tsp dry active yeast
• 1.5 or 2 tsp lemon juice or 3 to 4 tsp yogurt
• 4 tbsp oil or ghee
• ¾ cup water… add more if required
• ½ cup finely chopped garlic and celery or coriander leaves
• 1 tsp nigella seeds/kalonji
• 1 to 1.5 tsp salt or as required
• extra oil or ghee for frying or smearing on the naan (optional)

Instructions

1. proof the yeast in sugar dissolved with ¾ cup warm water.
2. after the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
3. knead to a smooth dough.
4. add water if required while kneading.
5. cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
6. when the dough doubles up, then make medium sized balls of the dough.
7. cover and keep aside for 15-20 mins.
8. in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.
9. take each ball on a dusted board and roll into a small disc of 2 inches.
10. place this disc on the garlic-celery-nigella-seeds mixture.
11. remove and keep on a dusted board
12. now roll to a round of about 5 to 6 inches diameter,
13. heat a tava or frying pan.
14. place the garlic and celery side of the naan touching the hot tava.
15. cook this side till browned and done.
16. now hold the naan with a tong and place the uncooked side directly on fire.
17. roast this side on the fire till browned and done.
18. smear some oil or ghee on top of the naan.
19. cook all the garlic naans this way.
20. serve garlic naan hot or warm. 

veg masoor pulao recipe

Servings : 2
Time Taken : 30-45 mins          Ingredients                                                                                                
1 cup Masoor Dal (soaked for 2 hrs.)
1 cup Basmati Rice (soaked for 30 min.)
1 onion (sliced into long pieces)
1/2 tsp. crushed Ginger
1/4 tsp. Turmeric powder
1/2 tsp. Red Chilli powder
1/4 tsp. Garam Masala
5-6 leaves of Kadipatta
1/2 tsp. cumin seeds (Jeera)
1 tsp. Ghee
Some chopped coriander
5-6 tsp. Oil (Per requirements)
1/2 tsp. Salt (Per requirements)
4 cups water                                                                                                                                                Method

1. Take Oil in a non-stick vessel and heat it, add cumin seeds & kadipatta.
2. Add crushed ginger to it and within a few seconds add the sliced onions and fry them till light brown in color, add the turmeric powder to this.
3. Add rice, masoor daal, red chilli powder, garam masala, and salt to the mixture and stir for about 1 minute.
4. Add water and let the mixture cook on medium heat till the pulav is ready.
5. After the Pulav is ready pour the ghee over it and sprinkle some chopped coriander leaves over it.