Butter Naan

Whenever i go to restaurants i like to eat Butter Naan for the simple reason that we cant make it at home. But now i know to make it at home. So what are you waiting for? Try this recipe at home and get kudos from your loved ones.



INGREDIENTS



All Purpose flour -2 cups

Active Dry Yeast-2grams

Yoghurt-1tbsp

Butter

Sugar-1tsp

Salt-1tsp

Oil-1tbsp



METHOD



1) Mix the Dry Yeast in warm water. Add 1sp sugar and salt and a lil oil and set aside for 10mns

2)In a mixing bowl add the flour 1tsp salt, Oil, Yoghurt and mix it togeather add the frothy yeast mix to it and knead the dough.

3)Apply some oil in the bowl and place the kneaded dough in it and cover it with a damp cloth. Set aside for 1hr.

4)the dough would have doubled by now again knead the dough to take off the air molecules and set aside for 30 mns

5)Now divide the dough into equal parts and roll it into naan's.

6)Preheat ur oven at 500F. Apply some oil in the baking tray and place the naan on the tray and bake for 3mns

7) Remove the tray flip the naan onto other side bake for a couple of mns

8)Remove the Naan and brush it with butter on both sides. Your Butter naan is ready to be served. I sprinkle some chaat masala on top of the naan (Vah chef's idea thanks chef!) it tastes great.



Enjoy it with your favourite Veg/Non-Veg gravy.

Aloo Paratha

Do you know the difference between chapatti and Paratha? Chapatti's are made without oil (usually we apply some ghee or oil after taking it off the pan) whereas Paratha's are cooked with oil on the pan. Potatoes are all-time favourite vegetable. And we get it anytime anywhere. Aloo paratha is one of my favourite. So take a look at this fabulous paratha recipe...

INGREDIENTS

For Stuffing
Potato - 3 medium sized
Onions- 1 medium sized (chopped finely)
Green Chilli- 2 (chopped finely)
Cilantro - 2tbsp (chopped finely)
Fennel seeds-1tbsp
Turmeric Pwdr-1tbsp
Red chilli Pwdr-1tbsp
Coriander pwdr-1tbsp
Garam Masala-1tbsp
Salt to taste
Oil

For Paratha
Wheat Flour - 3cups
Oil- 1tbsp
Salt to taste

METHOD

1)Prepare the Paratha dough as we make it for chapatti and set aside
2)Boil the potatoes. peel off the skin, mash it and set aside
3)Heat Oil in the pan and splutter fennel seeds. Add the green chilli and onions and fry them until the onions become translucent.
4)Now add the turmeric, red chilli, garam masala, coriander pwdr and mix them well.
5)Let all the powders for a min in heat then add the mashed potatoes to the mixture and mix it all up.
6)Add salt to the stuffing and finish it off with the cilantro. Stuffing is ready.
7)Now divide the dough into equal parts as we do for chapatti. Similarly divide the stuffing into equal parts.
8)Roll the dough into a small chapatti place the potato stuffing ball into it close all the ends by folding the chapatti. Roll it again into nice thin paratha by dusting some wheat flour all over.
9)Toss it on the pan. apply some oil on both sides and toss until the paratha turn into a nice golden colour.
10)Serve it hot with any curry or raita.