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.

aloo palak paratha | Punjabi aloo palak paratha | flatbread with potatoes and spinach | with 17 amazing images. aloo palak paratha is a Punjabi style aloo palak paratha which is a sumptuous breakfast paratha. We have used the most basic ingredients in making of aloo palak paratha. Made from potatoes, spinach, whole wheat flour, besan, curds and Indian spices, this Punjabi aloo palak paratha is a perfect after school snack for kids. In flatbread with potatoes and spinach, potatoes themselves are a great value-add for any roti or sabzi and much loved by kids and adults alike. Add to this the goodness of fresh spinach, creamy yoghurt and energizing wheat flour, and there you have on the table a power-packed meal! Notes on aloo palak paratha. 1. To prepare aloo palak paratha, in a deep bowl, take boiled, peeled and mashed potatoes. While making any paratha or roti using boiled potatoes, ensure they are not overcooked. Overcooked potatoes tend to absorb extra water making dough mushy and difficult to roll. 2. Add fresh curd. It not only helps in making the aloo palak paratha soft but also increases the nutrient quotient with an addition of calcium. Serve aloo palak paratha along with homemade curd, green chutney or any gravy dish that you wish! Learn how to make aloo palak paratha | Punjabi aloo palak paratha | flatbread with potatoes and spinach | with detailed step by step recipe photos below.

Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with 30 amazing images. A brilliant combination of ivy gourd and black chickpeas to make this mouthwatering Mangalorean sabzi. Learn how to make Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | This chana tondali preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour to Mangalorean tendli chana masala . In this Mangalorean tendli chana masala the paste has a spicy and tangy flavour, which seeps through the tendli making it super tasty. Be patient and cook the tendli and chana with the masala for the specified time, to let the flavour deepen delightfully. Enjoy the Mangalorean Tendli and Chana Masala hot, with rice or rotis. Enjoy Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with deatiled step by step images.

Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha or nylon poha, helps to make crispier snack.

baked palak methi puri recipe | healthy palak methi puri for weight loss | baked methi palak puri | with amazing 19 images. baked palak methi puri recipe is for weight watching and a healthy low fat jar snack that you can binge on without being guilty. There are only 37 calories for baked methi puri. Each and every ingredient used to make this yummy baked palak methi puri is healthy and nutritious in its own way! Making baked palak methi puri would not need much efforts as it is super easy and quick to make. To make baked methi palak puri we have combined spinach leaves, fenugreek leaves, jowar flour, bajra flour, whole wheat flour, low fat curds, ginger-green chili paste and salt, kneaded everything into a soft dough. Further, we divide and roll into a big roti and cut into small circles using a cookie cutter or a small vaati. Pricked with a fork so doesn't puff up. Place in a greased baking tray and bake in an oven for 15 mins, flip and baked again. As the ovens vary, keep an eye on your puris and bake until golden brown. Cool the puris and store healthy palak methi puri for weight loss in an air-tight container. Traditionally puris are deep fried and made with maida but the switching of ingredients by using healthy flours in the baked palak methi puri has made it super healthy. Healthy palak methi puris are my favorite munchies and is also an hit amongst weight-watchers! In healthy palak methi puri for weight loss, spinach is a rich source of protein and methi is a strong antioxidants . Jowar and bajra fall under the category of super millets. We have replaced oil with peanut oil and curd with low-fat curd making each ingredient healthy!! healthy palak methi puri for weight loss is also rich in vitamin A and iron . Enjoy baked palak methi puri recipe | healthy palak methi puri for weight loss | baked methi palak puri | with detailed step by step recipe photos below.

A spicy soup with an unmistakeable Indian feel to it, it is said that this used to be a hot favourite amongst the British officers when they were in India. Mulligatawny Soup features a large set of ingredients including coconut milk, onions, carrots, tomatoes, rice and dal, spiced with an elaborate masala and hints of ginger, garlic and lemon juice. You can have it as a filling brunch or supper!

tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with 20 amazing images. Travel into the heartlands of Mexico with hearty and satiating tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the tacos as soon as they are assembled. Notes on tacos recipe. 1. While the rajma mixture is being cooked, lightly mash rajma with the help of a potato masher. Do not mash completely, this is just to give it little consistency and thickness. 2. Then keep on cooking for some more time, while stirring occasionally. Once the excess moisture has evaporated, the rajma topping for the tacos is ready. 3. You should soak the lettuce leaves in ice-cold water for sometime and then chop them, which will give them a nice crunchy texture on the tacos. tacos are very filling, they can be enjoyed as a meal by itself, but if you wish create a Mexican meal with side dishes like Chilli Rellenos, Fresh Fruit Salad with Basil Dressing, Crusty Potato Fingers, Mexican Cheese Fajita and Mexican Fried Rice. Learn to make tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with step by step photos below.

A veggie-packed soup with an amazingly balanced flavour, the Talumein Soup is a popular Chinese recipe that can be found on most Oriental restaurant menus in India as well. The soup basically comprises noodles and veggies, flavoured with soy sauce and held together with vegetable stock. It is true that this soup is as good as its vegetables. Add as many veggies as you can, and sauté them only slightly, so their crispness is retained. If you make them mushy, the soup will lose its appeal.

baingan bhaja recipe | begun bhaja | healthy eggplant snack | how to make healthy begun bhaja | with 16 amazing images. Amongst traditional Bengali recipes, Baingan Bhaja recipe is an evergreen favourite. The original recipe of Bengali begun bhaja involves shallow-frying the baingan in lots of oil till it is succulent and aromatic. Learn how to make healthy begun bhaja. Making healthy eggplant snack is very easy. Make a batter out of besan with a host of common spice powder and water. Dip the brinjal slices in it. Cook these batter coated slices on a tava in minimal oil. Baingan Bhaja is a comforting snack or you can evern serve it as a side dish recipe to go with the Main Course.You will enjoy the flavour of this Bengali Begun Bhaja, with its peppy blend of spice and tang! We have tweaked the recipe of this baingan bhaja smartly to get the same awesome results with minimal oil! The result is healthy eggplant snack. This recipe is a perfect example to show that one can have any of their favourite dishes, provided they tweak the cooking style and ingredients appropriately to get the same fabulous taste and texture within acceptable calorie levels. A slice of this healthy eggplant snack yields only 14 calories, so it’s a perfect for a low carb delicacy. Along with this it lends 1 g of fiber per slice too. This makes it suitable for weight-watchers, diabetics, heart patients and even PCOS. The anthocyanins present in brinjal will help to reduce the free radical attack in the body and reduce inflammation. Thus Bengali begun bhaja can be included in a cancer diet plan too. Enjoybaingan bhaja recipe | begun bhaja | healthy eggplant snack | how to make healthy begun bhaja | with step by step photos.

baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images. baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun. To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter. From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans! Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav! If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving. Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other. Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.