black sesame seeds recipes | 47 black sesame seeds Indian recipes

masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with 41 amazing images. masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava is an Indian bread which will be enjoy not only by paneer fans but by those who don’t add paneer easily to their menu too. Learn how to make Indian paneer butter masala naan. To make the dough of Indian paneer butter masala naan, combine the plain flour, curds, sugar, baking powder, baking soda and salt in a deep bowl and mix well. Knead into a soft dough using warm water. Apply 1 tsp of oil evenly over it. Cover with a damp muslin cloth and keep aside in a warm place for atleast 1 hour. Divide the dough into 6 portions. To make masala paneer naan, divide the stuffing into 6 equal portions. Take a portion of the dough and roll in the plain flour, then using your fingers make a round vati shape. Put a portion of the stuffing in the centre and press it lightly, then seal it completely and roll again in plain flour. Roll into a 8" (200 mm.) x 4" (100 mm.) oval shape using a rolling pin, sprinkle ¼ tsp black sesame seeds evenly over it and roll it once more lightly so the seeds stick to the dough. Meanwhile, sprinkle some salt water on a hot iron tava. Simultaneously, also apply little water on the lower side of the naan. Place the naan on the tava sprinkled with salt water immediately with the naan with sesame seeds side facing upwards. Cook on a medium flame till you see blisters on the naan. Turn the tava upside down on an open flame and cook the naan again while rotating the tava. Remove from the flame and apply 1 tsp butter. Repeat steps 2 to 9 to make 5 more naans. Serve the masala paneer naan immediately with sabzi of your choice. A flavourful stuffed naan with a filling of paneer, onions, green chillies and coriander, restaurant style paneer stuffed naan is indeed a dish that will set you apart as a gourmet chef! Dotted with black sesame seeds, you will enjoy its appeal and flavour even more. Paneer naan on tava cooks really well without the need for a tandoor. A dollop of butter on the hot naan is absolutely drooling. While paneer is readily available in the market, when time permits you can make paneer at home too! The melt-in-mouth texture of Indian paneer butter masala naan will surely make you yearn for a second helping. Serve it with Punjabi malai kofta and boondi raita to make a satiating meal. Tips to make masala paneer naan. 1. Roll the naan lightly, otherwise the naan will tear and stuffing will come out. 2. You can also use wheat flour instead of plain flour. 3. Use warm water only to knead the dough for best results. Enjoy masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with step by step photos.

whole wheat naan recipe | whole wheat naan on tava | instant whole wheat naan | no yeast, no maida naan | with 27 amazing images. whole wheat naan recipe | whole wheat naan on tava | instant whole wheat naan | no yeast, no maida naan is a healthy accompaniment to sabzis. Learn how to make whole wheat naan on tava. To make whole wheat naan, combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough, using enough warm water. Put the oil on top, cover with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air. Divide the dough into 10 equal portions. Roll out each portion of the dough into an oblong of 175 mm. (7") using a little whole wheat flour for rolling. Sprinkle 1 tsp black sesame seeds evenly over it. Sprinkle 1 tsp finely chopped coriander evenly over it. Sprinkle 1 tsp of finely chopped garlic evenly over it. Roll it once more using a rolling pin. Apply little water on the other side of the naan. Heat an iron tava (griddle), place the sesame seeds- coriander side facing upwards. Cook on a medium flame till you see bubbles on the naan. Flip the tava on an open flame and cook again while rotating the tava. Remove from the flame, apply butter. Repeat steps 4 to 11 to make 9 more whole wheat naans. Serve immediately with sabzi of your choice. Think of or order a Punjabi sabzi and with it we tend reach out for butter naan. Yes it is absolutely delicious, but it is made with maida which has less nutrients than wheat flour as it is refined in process making. So here's an attempt to make no yeast, no maida naan. In instant whole wheat naan we have used curd instead of yeast as it helps in fermentation of the dough. Though the dough of this naan doesn't rise much, but the final texture and aroma is just irresistible. This makes it appeal to everybody, whether they are head over heels in love with wheat flour based naan or not! We have made the naan more interesting by topping it with sesame seeds, coriander and garlic. This whole wheat naan on tava is sure to be an all-time favourite at your home. Restaurant style magic can be created in your own kitchen without the use of tandoor. Try it out! Tips to make whole wheat naan. 1. You can avoid garlic if you are a Jain. 2. Make sure to serve them immediately to enjoy them. 3. Instead of black sesame seeds you can also use white sesame seeds. 4. The dough should be well rested for atleast 1 hour. Enjoy whole wheat naan recipe | whole wheat naan on tava | instant whole wheat naan | no yeast, no maida naan | with step by step photos.

honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with 27 amazing images. crispy lotus stem in honey chilli sauce, a delicious and quick appetizer/starter recipe made with deep fried crispy lotus stem in sweet chilli honey sauce. Learn how to make honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | Lotus Stem is also known as Kamal Kakdi in India. In many parts of Northern India it is also known as Bhein. It is also very commonly used in Chinese and many other South Asian cuisines. The lotus stem is a very exotic dish that is been used in many parts of the world as a stir fry or even as vegetable subzi in most of the north Indian dish. Lip-smacking delicious honey chilli lotus stem, perfect as a starter or appetizer, it gets done quickly too. Thinly-sliced lotus stems are first deep fried and then stir-fried with flavorful sauces, spices and honey to get a sweet and sour delicacy that tickles your taste buds. The honey added to it not only elevates that taste but also balances the spices and the salt. Tips to make honey chilli lotus stem: 1. Instead of honey you can add maple syrup also. 2. Do not deep fry them together otherwise they will stick to each other and will not cook properly. 3. Deep fry them batch wise on medium flame so they get cooked properly. Enjoy honey honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with detailed step by step photos.

pressure cooker naan recipe | naan without tandoor oven | Indian butter naan in cooker | naan with yeast | with 34 amazing images. pressure cooker naan recipe | naan without tandoor oven | Indian butter naan in cooker | naan with yeast has the perfect restaurant style taste and look which is sure to appeal to most of us. Learn how to make naan without tandoor oven. To make pressure cooker naan, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds, melted ghee and salt in a deep bowl and knead into a soft dough, using approx. ¼ cup warm water. Add oil for greasing, cover the dough with a lid or wet muslin cloth for atleast 30 minutes. Knead again for 1 to 2 minutes. Divide the dough into 12 equal portions. Then to make naan without tandoor oven, remove the lid from the pressure cooker and heat the pressure cooker upside down. Press a portion of the dough on a rolling board. Roll out into an oblong of 150 mm. (6") using a little plain flour for rolling. Sprinkle ½ tsp black sesame seeds evenly over it and roll it again one time so the seeds stick to the naan. Turn the naan over with the sesame seeds side facing downwards and apply water on it with your hands. Stick the wet side around the inside of the pressure cooker using your hands. Place the pressure cooker upside down and cook on a medium flame till brown spots appear. Remove and brush it with 1 tsp of butter. Repeat steps 5 to 9 to make 11 more naans. Serve immediately with a sabzi of your choice. Naan is an Indian bread that is famous all over the world. While authentic naan is made in a clay oven or tandoor, this naan without tandoor oven lets you replicate the same taste and texture using a pressure cooker, a handy utensil that almost every Indian kitchen has! The pressure cooker naan is a typical example of resourcefulness winning over inability. Not everybody has a tandoor to experiment with, but a pressure cooker is an equipment that every kitchen is equipped with. So, why not put that to good use! The pressure cooker, placed upside down on the stove, emulates the same environment as a tandoor and gives the Indian butter naan in cooker the same special wood-fired aroma and texture. Try it to believe us. As an added experience, you can sprinkle some finely chopped garlic along with sesame seeds. And of course don't miss out on brushing a generous layer of butter before serving naan with yeast. Make a meal by serving this naan with your favourite sabzi like paneer makhani, malai kofta or sarsoon ka saag, a pickle of your choice and a tall glass of salted lassi. Also have a go at other pindi chole and panchratni dal. Tips to make pressure cooker naan. 1. To activate the yeast water should not be hot or else the yeast will die, it should be lukewarm. 2. You can use hand gloves to stick the naan inside the pressure cooker. 3. Apply water on one side of the naan or else naan won't stick to the pressure cooker. pressure cooker naan recipe | naan without tandoor oven | Indian butter naan in cooker | naan with yeast | with step by step photos.

Love the exotic flavour of Sushi but don’t have the time to prepare it, or don’t have access to the ingredients? Not to worry. We have brought together Indian and Japanese styles to create a dhokla-based sushi, which anybody can make and enjoy any time! You can also surprise your guests with this innovative snack. We use a base of idli batter cooked in a dhokla thali for the sushi. This base is then lined with black sesame seeds and coconut on one side, and a cheesy, spicy garlic chutney on the other. Crunchy capsicum strips are placed on the idli base before rolling and cutting it up like a sushi! Serve the Dhokla Sushi with Bell Peppers with the wasabi mayo mix to complete the awesome experience. When you have more time, try pucca sushi recipes like the Cucumber Sushi and Avocado and Cream Cheese Sushi as well as other Oriental delicacies like the Steamed Wontons .

Making a sushi is no joke. It requires some special ingredients and a lot of patience too, but it is completely worth the effort. The good news is that, once you get the hang of how to arrange, roll and cut up the sushi, you will find it to be a very versatile and convenient dish and you can start making your own variants with your choice of veggies. The way you cook the rice is very important – you need to stir it occasionally and ensure that it doesn’t stick or lump up while cooking. Thereafter, the rice is flavoured with a sesame and vinegar dressing, layered with veggies – in this case avocados and cucumber, rolled and cut up tactfully. To make this sushi, make sure you use ripe avocados and take care while cutting them, to make neat strips without mashing. Once you get it right, you will forget all the effort that went into it, because this Avocado and Cucumber Sushi served with Oriental sauces and pickled ginger, is a totally immersive experience that will delight you to the core!

multiseed mukhwas | multi seed mukhwas | 4 seed healthy mukhwas | how to make multiseed mukhwas | with 13 amazing images. Multiseed mukhwas is a mouth-freshener with a touch of nutrition. Making this 4 seed healthy mukhwas is very simple. Learn how to make multiseed mukhwas - a wonderful post-dinner refresher! Making this multi seed mukhwas is very simple and quick. Just combine all the 4 seeds – flax seeds, white sesame seeds, black sesame seeds and fennel seeds in a bowl. Add lemon juice and salt to it, mix it and keep it aside for about an hour the flavours to blend well. The Omega-3 fatty acids in the flax seeds of multiseed mukhwas help build our cell membranes, signaling pathways and neurological systems. On the other hand, both the sesame seeds build your iron reserves and helps to overcome anemia. Anemia is an iron deficiency disorder usually marked by fatigue and tiredness. The lemon juice not only adds flavour and crispness, but also helps in further absorption of iron as it is rich in Vitamin C. Salt in this 4 seed healthy mukhwas has been measured. Follow the measure of ½ tsp of salt to a cup of these seeds. This is to not overdo on the salt consumption. In the form of this 4 seed healthy mukhwas it is simply an effortless to consume the seeds. Once you have learnt how to make multiseed mukhwas, you will enjoy the tongue-teasing taste of this mix of seeds. Do try it and reap its health benefits. Enjoy multiseed mukhwas | multi seed mukhwas | 4 seed healthy mukhwas | how to make multiseed mukhwas with step by step photos.

maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | with 31 amazing images. Enjoy restaurant-style tandoori rotis at home with this simple recipe! All you need are minimal ingredients, which are readily available in every kitchen. Learn how to make maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | Craving those smoky, blistered flatbread but don't have a tandoor oven? No problem! This recipe lets you make delicious no-yeast tandoori roti right on your everyday tava. no yeast tandoori roti, cooked on a tava (griddle), is a popular Indian flatbread that offers a quick and easy alternative to the traditional yeast-leavened tandoori roti. This version is ideal for those who want to enjoy the flavors of tandoori roti without the need for yeast or a tandoor (clay oven). These pillowy soft tandoori rotis brushed with golden butter are the perfect accompaniment to any Indian curry. Enjoy these warm homemade butter tandoori roti alongside your favorite dal or curry for a comforting and delicious meal! pro tips to make maida tandoori roti: 1. Dough should be rested well for the fluffy tandoori roti. 2. It is very important use warm water for kneading. 3. Sprinkling salt-water helps the roti to stick properly on the tava. 4. Make sure to serve it immediately for better taste, it becomes chewy if kept for a longer time. Enjoy maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | with detailed step by step photos.

baked oats puri recipe | whole wheat oats puri | Indian baked oats puri for weight loss | with 27 amazing images. Made using fibre-rich oats and whole wheat flour, the baked oats puri is flavoured with sesame seeds, garlic paste and kasuri methi too. whole wheat oats puri is a simple recipe to make with ingredients available in most Indian kitchens. We make this healthy baked oats puri often in our house as the kids love it and I take it too office for a healthy snack. baked oats puri is easy to make. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions and roll out each portion into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Arrange them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 20 minutes, turning them once after 10 minutes or till baked oats puri turn crisp. See why this is a popular healthy baked oats puri recipe. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour used in the puri is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. You can also try other healthy jar snacks like Crunchy Cumin Seeds Cracker and Palak Til Jowar Nimki .

lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with 15 amazing images. Lavash Crackers: A Thin and Crispy Delight Lavash crackers, a staple in Middle Eastern cuisine, offer a unique and flavorful snacking experience. These crispy,flatbreads are known for their versatility and ability to complement a variety of dishes. Origin and History: Hailing from the Middle East, particularly Armenia, lavash crackers have been a part of the region's culinary traditions for centuries. They are traditionally made from a simple dough of flour, water, and salt, and are often baked in a tandoor or clay oven. Characteristics and Texture: Lavash crackers are characterized by their thin, crispy texture and slightly chewy interior.They are typically round or oval-shaped and have a slightly salty flavor. Ingredients and Preparation: The basic ingredients for lavash crackers are wheat flour, water, olive oil and salt. The dough is rolled out thin and baked in a hot oven or tandoor until it becomes golden brown and crispy. Some variations may include additional ingredients like herbs, spices, or sesame seeds. Versatility and Uses: Lavash crackers are incredibly versatile and can be enjoyed in various ways. They are often used as a base for dips, spreads, and toppings. You can also use them as a substitute for bread or crackers in sandwiches or wraps. Lavash is famously eaten with Lebanese hummus. Nutritional Value: Lavash crackers are a relatively low-calorie snack option. They are a good source of fiber and carbohydrates, providing a satisfying crunch without excessive calories. See only 16 calories for one lavash cracker. Health Benefits: Lavash crackers can be a healthy addition to your diet when consumed in moderation. The fiber content can aid in digestion and promote satiety. Additionally, the whole grain flour used in lavash crackers can provide essential nutrients. Pro tips for Lavash crackers. 1. Whole wheat flour has a slightly nutty flavor that adds depth and complexity to the lavash. 2. Olive oil adds a rich, nutty flavor that complements the taste of the flatbread. Olive oil is a strong antioxidant and good for heart. 3. Black sesame seeds have a nutty and slightly bitter flavor that complements the savory taste of the lavash. Enjoy lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with step by step photos.

Surprise your family by preparing these delicious naans right at home using everyday ingredients. You don’t even need yeast, and these Butter Naans can be cooked easily in a tava. Common ingredients like curds, baking soda, baking powder and butter help to produce the characteristic texture of the naan, while a sprinkling of black til boosts its aroma. However, if you don’t wish to include til, you can just omit that step. Enjoy these Butter Naans made without using yeast, with a spicy gravy-based accompaniment like subzis and curries or dal .

multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | with 25 amazing images. multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli is a low calorie version of traditional chakli. Learn how to make baked chakli. To make multi flour chakli, combine all the ingredients in a deep bowl and knead into a soft dough using enough water (approx. ½ cup). Put the dough into a greased chakli press and press out round swirls of the dough onto a greased baking tray working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get 24 chaklis in all. Bake all the chaklis in a pre-heated oven at 180°C (360°F) for 15 minutes, turn them over and bake them again for 12 to 15 minutes. Cool completely and serve or store in an air-tight container and use as required. Chakli is a jar snack that evokes pleasant memories of vacations spent with cousins at grandma’s place raiding the many snack jars in the pantry! Over time, many of us have almost given up on these simple food pleasures due to health concerns. Here is a healthy baked version of your favourite munchie chakli. Non fried chakli will not fail to entice you in flavour and texture both. Try it out! The combination of three wholesome flours with cumin seeds, pepper powder and til gives the baked chakli a wonderful taste and mouth-feel. One serving (4 chakli) lends about 102 calories which is a perfect oil-free snack to enjoy in between meals. The healthy 3 flour chakli gives 2.8 g of fibre and 2.7 g of protein, thus making it a nourishing addition to a weight watchers, diabetic and a healthy heart diet. Til, on the other hand, also adds iron to your meals which is needed to avoid fatigue and stay fresh through the day. Try other healthy jar snacks like Baked Whole Wheat Puris, Roasted Makhana and Baked Sev. Tips for multi flour chakli. 1. The dough tends to get very dry so knead the other portion of the dough again with 1 tbsp. 2. Store multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | in airtight container for 7 to 10 days. Enjoy multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | with step by step photos.

khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with 23 amazing images. khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya is a quick fix crunchy tea time snack. Learn how to make leftover khichdi pakoda. To make khichdi pakora, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 12 equal portion and roll each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful Gujarati khichdi na bhajiya is made by reinforcing moong dal khichdi with besan which helps to bind the khichdi. A few aroma and flavour enhancers like sesame seeds and coriander make the perfect crisp leftover khichdi pakoda. Serve them hot and fresh. As a variation, leftover khichdi can be replaced with leftover rice too! Tips for leftover khichdi pakora. 1. Serve khichdi pakora | leftover khichdi pakoda | immediately with green chutney. 2. Serve khichdi pakora | leftover khichdi pakora | with tomato ketchup. 3. During monsoons, Gujarati khichdi na bhajiya goes well with chai. 4. Add 1 tablespoon water to the batter if required. This depends if your khichdi is dry or not. Enjoy khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with step by step photos.

tawa naan recipe | butter naan without tandoor | restaurant style naan at home | with amazing 26 images. This tawa naan recipe is a butter naan without tandoor and done as a restaurant style naan at home. Naan is the most well-known Indian bread and is popular the world over. The naan is leavened bread prepared in the traditional tandoor but here we give you an easier method to make tawa naan recipe. Most Indian’s don’t have tandoors in thier kitchens, but all do have a tawa. So this is the most popular way to make tawa naan recipe at home. You can give a variation to naan by adding ingredients like coriander, mint, paneer, garlic, etc. Naan itself has a lot many variants, butter naan, garlic naan, cheese garlic naan, you can give it whatever flavor that you wish to. Making tawa naan at home is not at all complex. We have made restaurant style naan by ingredients that are easily available in every house pantry. Naan is prepared and relished in many ways yet the basic and authentic recipe remains the same. Traditionally, naan is made using refined flour, yet you can substitute it with whole wheat flour. We have made our tawa butter naan using refined flour and have used yeast. Yet some people use curd and baking soda for the fermentation of the flour. Be very careful while kneading the tawa naan dough as if the dough would have not been kneaded well, the naan will come out chewy. Naan is traditionally cooked in an earthen pot which is known as tandoor and has a smoky flavor. We have made restaurant style naan at home which tastes great and goes well with Punjabi sabzis. The seasoning of nigella seeds on top gives it a unique taste. Serve them hot with any Subzis or Dals of your choice. Enjoy tawa naan recipe | butter naan without tandoor | restaurant style naan at home | with detailed step by step recipe photos and video below.