indian recipes naan,roti,mutton,chicken

7/29/2019 Indian Recipes Naan,Roti,Mutton,Chicken

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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt

roti recipe===========Ingredients

1/2 cup whole-wheat flour1/8 teaspoon salt1/4 cup lukewarm water (Use more as needed)Also needed

2 teaspoons ghee (clear butter)1/4 cup whole-wheat flour for rollingMethod

Mix flour, salt and water togather to make a soft dough (add morewater as needed).Knead the dough on a lightly greased surface to make the dough

smooth and pliable.Set the dough aside and cover with a damp cloth. Let the dough restfor at least ten minutes or more.Divide the dough into 8 equal parts.Make smooth ball and press flat. Take 1 ball; press it in dry flourfrom both sides.Roll in to a 5-inch circle. If the dough sticks to the rolling pinor rolling syrface, lightly dust the roti with dry flour. Tip: Usethe dry

flour just enough you need to roll the roti, too much use of flourwill make the roti dry.Heat the skillet on medium high heat. Note: An iron skillet worksbest. To know if the skillet is hot enough, sprinkle few drops ofwater on

the skillet. If the water sizzles right away, the skillet is ready.Place the roti over skillet.After roti start changing color and start puffing in differentplaces flip the roti over.Flip again after a few seconds. Take a flat spatula and presslightly on the puffed parts of the roti. This will help the rotipuff.Flip the roti again. The roti should have light golden-brown spotson both sides.

Butter the roti, the side that is facing the skillet.Keep the rotis in a container with a paper towel covering thebottem.Roti can be kept outside for up to 2 days wrapped in aluminum foilor in a closed container. For later use, roti can be refrigeratedfor 5-6

days.===================================================================

naan recipe===========

Ingredients

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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txtMaida/All pupose flour 2 cupsFresh thick curds 1/2 cupMilk,warm 1/2 cupSugar 1/2 tspSalt 1 tspBaking powder 3/4 tspCooking soda 3/4 tspMelted Ghee/Butter 4 tsps

method

1.Sieve maida with baking powder and cooking soda for 3 times.( toensure even mixing) take the seived flour in a bowl and make a dentin the

centre. Pour milk,curd,salt,sugar in that dent.

2.Mix well after a minute,gather the flour with your finger tipsand dont knead hard.Keep aside covered for 2-3 hours. (U can keepupto 7-8

hours)Knead the dough softly at the time of making and make evensized balls.The size should be larger than our chapatti makingball.

3.the rolling platform generously with maida and roll it and pullone edge to make a tear shape.( I could not get that shape thistime

properly ) Apply water on top of naan and turn over it to the hottawa so that the water applied part sticks to the pan.

4.Cook covered in medium flame and after a minute if u open,u couldsee it has puffed up.Now turn the pan upside down and cook theotherside

on direct flame till the other side becomes light golden incolour.If u r not comfortable in this u can simply take and put thenan in direct

flame as u do for roties ,otherwise also u can turn over it in tawaitself and cook.Its your choice.But cooking in direct flame sure

gives a

good finish to the naan. Apply butter/ghee over both sides andserve hot.===================================================================

roti recipe============Ingredients:

2 C Whole Wheat Flour1 Tbsp Cooking Oil | Ghee

Few Pinches of Salt (optional)Warm Water - (just above room temperature and enough to knead softPage 2


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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txtpliable dough)

Method:1.Mix the above ingredients with enough warm water to make a softand pliable dough. Add the ghee or oil and continue to knead until

the

dough becomes elastic, which should take about five to eightminutes

2.Let dough relax for about 15 -20 mins.Divide dough into 8 small sized golf balls.Roll out each ball into a flat circle.

3.Preheat a griddle, cast iron skillet or tawa over high heat.

4.Roll the dough out into thin rounds that are about 6 inches in

diameter and 1/4inch thick or less.5.Place the dough on the dry griddle one round a a time, gentlyspinning it with your fingers or spatula to prevent sticking andensure even

cooking.

6.Turn the Roti| Chapati when brown spots begin to appear. Eachside should take between one and five minutes to begin browning,depending

upon the heat under your cooking surface.

7.Wrap the Roti | Chapatis individually in foil or a towel to keepthem warm and fresh until you are ready to serve them.===================================================================

mutton curry recipe===================ingredients

Oil - 3 tbspOnion - 1 1/2 (around 500gms)Small Onion - 10Green Chilly - 2 (adjust according to your spice level)Ginger Garlic Paste - 3 tbspTomato - 1 big (around 125 gms)Turmeric Powder - 1/4 tspChilly Powder - 2 tbspCoriander Powder - 1 tbspFennel Powder - 2 tspGaram Masala - 1 1/2 tspMutton - 2 lbsWater - 1/2 cupSalt - to tasteCurry Leaves - 1 or 2 twigs

1. In a pressure cooker, add the oil and heat it.Page 3


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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt2. When the oil is hot, add chopped Onions and saut until they aretransparent.3. Smash the small onions and green chilly into a coarse paste andadd that to the sauted onions, and saute for a few minutes.4. Add Ginger-Garlic paste to this and saut for a couple of

minutes.5. Add chopped Tomato and saute for 3-4 minutes.6. To this add, Turmeric Powder, Coriander Powder, Chilly Powder,Fennel Powder and Garam Masala and saut it for 2-3 minutes, untilthe raw

smell goes.7. Now add Mutton to this and mix well to make sure the mutton iscoated with the masala.8. Add Salt, water and close the Pressure Cooker (You could alsoavoid adding water, if you do not need much gravy).9. After 4-5 pressure releases, you can turn off the stove.

10. Open the cooker after the pressure is all gone.11. Garnish with Curry Leaves===================================================================

CHICKEN RECIPES=================chicken curry recipe=====================ingredients

1 lb Chicken - drumsticks, thighs or breast1 small carton Plain yogurt2 medium Onions very finely chopped4 tblsp Vegetable oil2 Cloves1/2 tsp Mustard powder2 pods Cardamom1/2 tsp Cumin powder1 tsp garam masala1 tsp Chilli Powder1/2" piece Ginger, finely chopped4 cloves Garlic1/3 tsp Coriander SeedsSalt to taste1/2 tsp Freshly ground pepper

Remove fat from the chicken and then season it with salt andpepper. Sprinkle with chilli powder.

Add yogurt and mix well until the chicken is covered liberally withyoghurt. Use your hands. Set aside for 1 hour before cooking. Ifkept in

the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add cloves,cardamom, and coriander seeds and fry for 30 seconds. Add the onionPage 4


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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txtand fry for

two minutes until the onion beings to turn brown. Lower heat tomedium.

Add the ginger and garlic and fry for 4-6 minutes. Add mustardpowder, garam masala and cumin powder. Brush excess yogurt off thechicken and

put it in a large pot.

Add ingredients from the frying pan. Cook uncovered over high heatfor 4 minutes. Reduce heat to low and cover. Cook for 25 minutes oruntil

the chicken is tender, stirring every 5minutes.

Important note:--------------- When chicken is cooked with a coveron the pot, it releases water that becomes a part of the sauce. Ifafter

10 minutes, there isn't enough sauce in the pot, add 1/4 cup water.Conversely, if there is too much liquid in the pot, cook uncovereduntil

the liquid evaporates.===================================================================

chicken biriyani recipe=======================Ingredients:

Chicken with bones 2 lbs, cutBasmati Rice 2 cupsWater 8 cupsYogurt (Curd) 1.5 cupsPotatoes 1, large (cubed) optionalOil 3 tbspClarified Butter (Ghee) 2 tbspGarlic 2 tsps (minced)Ginger 2 tsps (minced)Green Chili to taste

Cinnamon Stick 2pcBay Leaves 2Black Cardamom 1Mace 3 pcsGreen Cardamoms 4Cloves 4Whole Peppercorns to tasteGolden Raisins 1 tbspCashews 1 tbsp (heaped)Salt to tasteBlack Cumin 1 tspCumin Powder 1 tsp

Coriander Powder 1 tspTurmeric Powder 1/4 tspPage 5


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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txtRed Chili Powder to tasteSaffron (Kesar) 1/4 tspMint Leaves 2 handfuls (chopped)Cilantro 1/4 cup (chopped)Fried Onions 1 cup (divided)

Method:

1. Wash and soak the Rice for a minimum 1/2 hour.

2. In a pan, bring 8 cups of water to boil.

3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt andOil (1tsp).

4. Add in the washed Rice to boiling water.

5. Once the Water starts boiling again, time and cook for 5 minutes(the Rice needs to be 3/4 way done).

6. Drain the water from the Rice and keep aside.

7. In a separate bowl, mix Saffron and Water (1tbsp), keep asideand allow it to soak.

8. Heat a pan on medium heat, add in the Oil and the ClarifiedButter.

9. Once hot, add in the Cashews and Golden Raisins, fry for acouple of minutes till the cashews get a light golden color.

10.Remove from the Pan. Make sure you drain all the Oil. Keepaside.

11.Add in the balance of whole spices Cinnamon Stick, Mace, BayLeaf, Black & Green Cardamom, Peppercorns & Cloves.

12.Fry for under a minute.

13.Add in Black Cumin (use regular Cumin if Black is notavailable).

14.Allow them to sizzle.

15.Add in Ginger & Garlic, fry for another minute. Keep stirring.

16.Add in the washed, cleaned pieces of Chicken. Mix well.

17.Once the Chicken looks sealed, add in the following whilestirring constantly - Yogurt, Fried Onion (1/2 cup), Cilantro (savesome for

garnish), Mint, Green Chili, Potatoes and the dry spices Coriander, Cumin, Turmeric, Red Chili & Salt.

18.Mix very well. Cover and cook for about 10-15 minutes (thePage 6


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INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txtchicken should be 3/4 of the way done).

19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C).

20.Coat an oven-proof dish with a little oil.

21.Start by layering the Chicken at the bottom of the dish alongwith a few pieces of Potatoes (saving the gravy for top layer).

22.Fluff up the Rice and add a layer of it on top of the Chickenwith half of the Rice.

23.Layer the balance of the potatoes and all the gravy on the ricelayer.

24.Next spread the balance of the Rice.

25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron.26.Drizzle a little bit of Oil.

27.Cover with an air-tight lid or a foil and bake for 1 hour ortill the potatoes are cooked.

28.Once out of the oven, take a ladle and mix it gently but well.

29.Allow it to sit for 5 minutes and serve with Cilantro & MintRaita

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indian recipes naan,roti,mutton,chicken

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