Wednesday, March 26, 2014

Butter Naan

Butter Naan a butter flavored flat bread is one of the most extremely delicious dish of Indian bread.This usually made in clay oven called Tandoor. But, it can also be made  on stove top or our regular oven.Most of the time when we go to restaurants we keep ordering butter naan.Now first time i thought of preparing it in the home.

I cant believe I tried all basic  varieties at home.As everything came out well,it gave me more encouragement to try more new-recipes.This time I have tried using yeast in the oven method.It turned out well,and has the melt in the mouth flavor and texture.


  • 2 cups of all purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  •  Pinch of baking soda
  • 3/4 cup of lukewarm water
  • 2 tablespoons of oil
  • 2 1/2 tablespoons of yogurt


  • Take a small bowl with lukewarm water ,dissolve yeast  in it.Keep it aside, sit for 10 mins until the mixture becomes frothy
  • Add sugar,salt,baking soda to the flour,mix well.Then add oil,yogurt to the dough.
  • Add yeast water mixture.knead the dough until smooth
  • Cover the dough and keep in a warm place 3to 4hrs,until double it's volume
  • Preheat the oven to 500F (maximum temp).when it reaches the temperature ,turn the oven to high broil.
  • Now knead the dough for about 1 to 2 mins and divide into 5 to 6 equal parts,
  • Roll each piece of dough into oval or triangle shaped. Dust the surface lightly with the flour while rolling.
  • Slightly wet your hands and flip the rolled naan between your palms,Place two naan on your baking tray and put it into the oven.
  • Naan will take 2 to 3 mins to cook depend upon our oven.Flip the naan other side just for 1 min.
  • Take out the naan from the oven and brush lightly with butter .
  • After few mins continue the same process for the next naan.
  • Have the naan with your favorite curry.

check out what my fellow bloggers are cooking in BM#38

Tuesday, March 25, 2014

Garlic Coriander Naan

This week I'm posting different varieties of naans for the theme Cooking with Naans in Blogging Marathon#38. Today I'm posting garlic naan.Naan is traditionally  cooked in a clay oven called Tandoor.It can also be prapared in oven and stove top..It usually prepared with yeast.But today I prepared naan without yeast.Contemporary I susbstituted baking powder,baking soda for the yeast. .Garlic naan on stove top is light and soft and garlic enhaances the taste and flavour

I added some coriander leaves blended well in this naan and made it an aromatic flavoured naan.I tried cooking in oven the other day.But, for me the naan cooked on stove top is more delicious than the oven one.I think stove top is the easiest way of cooking Naan.Naan are usually consumed dipping into soups like chicken soup,vegetable.
It can also be served with veg or non veg curry.
  • 2cups all purpose flour
  • 1/2 cup warm milk
  • 1/2 cup curd
  • 1/4 Tspn of salt
  • 1 Tspn of sugar
  • 3/4spn of baking powder
  • 1/4 spn of baking soda
  • 2 tbspns of butter
  • 1/2 cup of coriander leaves chopped
  • 2 to 3 garlic finely chopped or minced
  • Sieve flour,baking soda,baking powder in a bowl .
  • Now slowly add sugar,milk,yogurt,salt.slowly mix the ingredients  to form a soft dough
  • Cover it for 2 hrs.keep aside near warm place,with light on.
  • Check after 2 hrs and knead it again for 3 to 4 mins.
  • Dust the rolling surface with a little flour,take a lemon size dough ,roll it into triangle or oval shape.
  • Sprinkle some grated or finely chopped garlic,coriander on top of it.Again roll it slowly on top of it,with rolling pin.
  • Heat a pan ,when it is hot ,place the naan slowly fry it well ,flip the other side.we may use oil or butter on top of the naan while frying
  • Yummy naan is ready now.

Procedure for the oven: 
  • The same naan if we wanted to cook in the oven
  • Set the oven at broil and roll the desired shape out of the dough.Then place it in the oven and flip it after 2 mins.
  • After taking it out apply some butter on it,and they are ready to eat with any our choice curry or soup.
Check out what my fellow bloggers are cooking in BM#38

Monday, March 24, 2014

Naan Pizza

This Naan pizza is quick and easy.I have never tried non pizza till date,so thought of preparing it for the Blogging marathon# 38.  I  tried all Naans which we usually get in the restaurants.This seems to be very simple and tempting especially for the kids.I  decided to use naan bread instead of regular bread as a pizza base.This recipe is versatile which usually gives you an option to use all kinds of toppings.This  is a great appetizer and can also act as a light dinner which is easy to prepare and share with an option to decide the size of  the pizza based on our needs.

For naan( without yeast)
  • 2cups all purpose flour
  • 1/2 cup warm milk
  • 1/2 cup curd
  • 1/4 Tspn of salt
  • 1 Tspn of sugar
  • 3/4spn of baking powder
  • 1/4 spn of baking soda
  • 2 tbspns of butter

Ingredients for Topping  (at least 2 to 3 medium size pizzas)

  • 1 onion sliced
  • 1 capsicum sliced(red& green)
  • Shredded cheese as required
  • 1/2 cupFresh basil leaves
  • 1/2 cup spinach leaves
  • 1/2 cup chopped mushrooms
  • Marinara sauce 2 tbspns


  • Mix flour, baking powder,baking soda, and salt,sugar in a bowl,then add milk ,curd or yogurt slowly to make into soft dough,we may add extra curd if the dough is not too smooth.
  • After 2 to 3 hrs, knead the dough gently for 3 mins.Take a large lemon sized dough and roll it into a thick roti.It is slightly elongated in shape                            

Assembling the toppings on Pizza Naan

  • Brush the baking tray with olive oil and place the non on it.
  • Spread the Marinara sauce on the Pizza naan
  • Top with some veggies mushrooms,capsicum,basil leaves ,spinach.
  • Spread the shredded cheese on top of it
  • Preheat oven to 350F.
  • Bake in the preheated oven until the cheese is melted,about 8 to 10 mins.
  • Turn on oven's broiler and broil until cheese is slightly browned about 2 to 3 mins.
  • Serve hot the yummy pizza and top it with chilliflakes,garlic salt and oregon .
Check out what my fellow bloggers are cooking in BM#38

Sunday, March 23, 2014

Spicy veg kofta curry

Vegetable kofta is a nutritious dish which is very delicious as well. I modified this recipe and included all veggies to substantiate all the required appropriate calories. In addition to that I also added a bit of essential spices  to tune it to our taste buds.  After steaming  all the vegetables it's crushed to be made into small balls after adding corn flour and chick peas flour after which they are fried  in oil or baked into koftas. These koftas may also be used as appetizers.The koftas are then cooked in a  spicy rich gravy to arrive at this nutritious curry. This is one of the most healthy and tasty recipe worth the effort liked by kids and adults .

For koftas:
  • 1 cup of fresh chopped vegetables (beans,carrot,green peas,potatos)
  • 1 Tspn of chopped green chillis
  • 1 Tspn of corn starch
  • 1 tbspn of besan (chick peas flour or sanaga pindi )
  • Salt to taste
  • Oil for deep fry

For the curry:
  • 2 cups of chopped tomatos
  • 1 tbspn of ghee or oil
  • 1/4 cup of milk
  • 2 tbspns of fresh cream
  • 1/4 Tspn of sugar
  • Salt to taste

For masala paste:
  • 1 chopped onion
  • 3 to 4 garlic pods
  • 2 tbspn chopped ginger
  • 1 Tspn of cumin seeds
  • 2 Tspn of coriander seeds
  • 2 Tspn of poppy seeds
  • 2 green chillies chopped roughly
  • 4 to 5 red chillies
  • 1/4 Tspn of Turmeric powder

Procedure for koftas:
  • Boil all veggies before deep fry.
  • Mix all ingredients in a bowl well.Add salt as required
  • Roll like round ball arrange it in a plate
  • Heat oil in a pan for deep fry.When it is hot slowly  fry  few veg balls until they turn golden brown.
  • Drain it on a paper towel for the excess of oil to come out and keep aside.

For the curry:
  • Heat 1 Tspn of oil  in a pan add chopped tomatos and fry well to get rid of the raw tomato smell
  • Remove from the flame and allow it to cool completely.
  • When it is completely cool down,put it  in a blender for smooth purée
  • Strain the pulp and keep aside
  • Take a wide pan ,add 1 tbspn of ghee or oil  add masala paste and sauté well for few mins until the raw smell goes off.(5 to 8 mins)
  • Now add tomato pulp and let it cook for 2 to 3 mins.
  • Add milk,fresh cream,salt and cook on a medium flame stirring occasionally.
  • Just before serving add koftas,mix gently for 2 to 3 mins
  • Serve hot immediately with rice or chapathi or Naan.
Linking this recipe for Faboulous Feast Friday#7  being hosted by Usha&pavani

Tuesday, March 11, 2014

Soya chunks Masala curry(Meal maker curry)

Soya chucks or meal maker is an excellent source of protein especially for vegetarians.It has more health benefits too. As everyone in my home likes this curry I usually cook once or twice in a month.I do prepare soya chunks vada ,one of my family favourite snack.I prepared this recipe without tomato now,but you can add tomatos when you cook.I follow same steps for the masala which I usually do for preparing non vegetarian,but have done small changes.This curry tastes yummy.If we cook without spices the curry won't come that much tasty as the soya chunks are tasteless.Frying them with all the spices enhances the taste.


  •  Soya chunks 1 cup
  •  onion finely chopped
  • Chilli powder 1 Tspn
  • Coriander powder 1 Tspn
  • Garam masala powder 1/2 Tspn
  • Ginger garlic paste 1/2 Tspn
  • Water  as required for boiling
  • Salt to taste

For masala paste(to grind)

  • Coconut 2 tbspn
  • Pepper1/2tspn
  • Poppy seeds 1 Tspn
  • Fennel seeds 1/2 Tspn
  • Onion 1 medium size

For tempering

  • Oil 1 tbspn
  • Jeera 1/2 tspn
  • Curry leaves (optional)


  • Boil water in a pan,till it shows bubbles.switch off  and add the soya chunks and let it keep aside for few mins till it grow bigger in size.Then rinse soya chunks in cold water to get rid of the smell.Then drain the water and keep aside.
  • Heat oil in  a pan -sauté  chopped onions few mins till the raw smell goes off.Then grind coconut,pepper,fennel seeds  along with onion.Grind to a fine paste.Keep aside.
  • Take a pressure cooker,add 2 tbspn of oil and heat it.When the oil is hot add  chopped onions,ginger garlic paste and fry till  onions are trasparent.
  • Add onion masala paste along with coriander,chilli and garam masala powders. Add salt and fry few mins.
  • Now add soya chunks,mix well.Add 1  to 2 cups of water  depends on the consistency of the gravy we prefer .Wait for one whistle.Let it cool down completely.
  • Open the lid and garnish with fresh coriander leaves.Sprinkle some lemon juice on top of  it

Wednesday, March 5, 2014

Mushroom soup

Mushroom soup is quick and easy to make.Mushrooms are low calorie food usually eaten cooked or raw and as garnish to a meal. Dietary mushrooms are a good source of  vitamin B.This soup is one of our favorite meals.On vegetarian days we prefer having this soup.Its very lighter in side yet tasty.My elder one enjoys soup to the core. Even  this is my favorite too.


  • Mushrooms  1 lb
  • Vegetable broth 1 cup
  • One small onion 
  • Water 2 cups
  • Spring onions 2 to 3
  • Ginger and garlic  paste 1/2 Tspn
  • Daniya powder 1/2 Tspn
  • Pepper corns 1/2 Tspn
  • Red chilies 2
  • Curry leaves 1 string
  • Jeera 1/2 Tspn
  • 1 small tomato
  • Olive oil 1 tbspn
  • Coriander leaves
  • Salt to taste.

For dry masala::

 Dry roast pepper corns,jeera,curry leaves,red chilies and grind into powder.


  • Chop onions,tomatoes,mushrooms ,spring onions, and keep aside .
  • Heat olive oil in a pressure cooker and  add chopped onions,green onions.saute well
  • Now add ginger garlic paste, fry few mins then add dry masala powder,chilli powder(chilli powder optional).
  • Add chopped mushrooms, Daniya powder.saute well for few mins.
  • Now add 1 cup of vegetable broth,2 cups of water.
  • Close the lid of pressure cooker and let it cook for 2 whistles.
  • Allow it to cool down before serving sprinkle some coriander leaves,spring onions on top of it. Serve it hot with garlic bread, Naan or chapati.

Tuesday, March 4, 2014

Tomato basil soup

Tomato soup is always one of my favourite soup.Fresh basil leaves added the taste for the soup.The secret to the richness of this soup is fresh basil leaves.As my kids always want something different I tried this soup recently.Everyone liked it.This soup is a comfort food as its best.It may be smooth in texture or include chuncks of tomato.I had the soup like that without blending  it.But I make it into smooth puree with blender for my kids.


  • Tomatoes 4 to 5
  • Basil leaves 1 cup (finely chopped)
  • Olive oil 2 Tspn
  • Vegetable broth 28 oz(small can)
  • 1/2 cup of minced onions
  • 3 garlic pods finely chopped
  • Fresh cream 1tbspn
  • water 1/2 cup (optional)
  • Pepper to taste
  • Salt to taste

Procedure :

  • cut the tomatoes on top like plus shape( for peeling easily).Cook them in boiling water for 2 mins to peel the skin.Strain the water and keep aside.Now chop the tomatoes into small pieces.
  •  Heat olive oil in a pot,add minced onions.cook the onions,stirring occasionally,until soft,and starting to turn golden brown.about 5 to 10 mins.
  • Add the garlic and cook for 2 more mins stirring to avoid burning the garlic.
  • Add chopped tomatoes ,salt and  freshly ground pepper .I prefer adding more pepper which enhances the taste.
  • Now add vegetable broth.cover the lid and simmer the stove.(I Prefer adding 1/2 cup of water too)
  • Let it boil in the simmer until the quantity reduces half,  around 30 mins.
  • Now add basil leaves let it cook 10 more mins.
  • Transfer soup to a blender( or use an immersible hand blender) and blend until smooth.
  • Return to the pot and bring it to boil few mins...Reduce heat to low.
  • Add  1 tbsn of  heavy cream to the soup.(optional)
  • Yummy  basil tomato soup is ready.

Check what my fellow bloggers are doing in BM#38

Monday, March 3, 2014

Country Chicken soup(Naatu Kodi Indian style)

Chicken soup is a soup made from chicken,simmered with various other ingredients.The classic chicken soup consists of clear broth,often with pieces of chicken or vegetables.Chicken soup can be made quick and easy.Best chicken soup can be prepared only with freshly cut organic chicken.A bowl of this hot chicken soup gives me strength to execute my elaborate meal.I added a bit of Indian flavor to the soup,with some spices.


  • Chicken 1 lb(with bones) 
  • Chicken broth 14oz (small can)
  • Finely chopped celery,green onions,green pepper ,onions1 cup
  • Turmeric 1/2 Tspn
  • Ginger garlic paste1 Tspn
  • Jeera powder 1/2 Tspn
  • Salt to taste
  • Oil 1 to 2 tbspns
  • Water 1 cup

For dry masala powder::

  • Pepper 1 Tspn
  • Lavang 3 - 4
  • Cinnamon 1 stick
  • Cardamom 2 -3
  • Curry leaves
  • Jeera 1 tspn


  • For dry masala powder put all above mentioned ingredients in  a blender and make into fine powder.
  • Wash chicken with 1/2 Tspn of turmeric powder and 1/2 Tspn of mustard oil to get rid of the raw chicken smell.
  • Marinate chicken with chilli powder,turmeric powder ,salt and  one Tspn of mustard oil.


  • Heat oil in a pressure cooker and  add chopped clelery,green pepper,green onions,onions.
  • Fry well then add ginger garlic paste sauté few mins,then add jeera powder,dry masala powder.
  • Now add marinated chicken and mix well in the masala.
  • It's time to add chicken broth to the chicken and one cup of water.
  • Sauté few mins,then close the lid of the pressure cooker,wait for 10 whistles.(country chicken will take lot more time to cook well)
  • Sprinkle some spring onions on top of it.Yummy chicken soup is ready.

check to see what my fellow bloggers are doing BM 38