Gobi Masala Naan ( Cauliflower masala stuffed Naan)

This Stuffed Naan came out very well though I tried it for the first time after lot of research on the web:) Kids loved it! I followed the ingredients for making naan from Sailu's blog!

Ingredients
For Naan
2 cups all purpose flour (Maida)
1/2 cup warm milk
1/2 cup yogurt
1/4 tsp salt
1 tsp sugar
3/4 tsp baking powder
a dash of baking soda
2 tsp butter

For stuffing

1 cup grated cauliflower
1/2 cup finely chopped onions
1/3 cup finely chopped tomato
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp kitchen king masala
salt to taste
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tbsp finely chopped fresh coriander leaves
2 tsp oil

Preparation

Sift the flour along with baking powder and baking soda. Make a dough by adding yogurt, milk, salt and sugar. Cover with lid and set aside for 2 hours.

Mean while we can prepare the stuffing. Heat a pan and add oil. Splutter with cumin and fennel seeds. Add onions, ginger-garlic paste and fry for 10-15 seconds. Add grated cauliflower, all the masalas, tomato and salt. Mix well and cook for 10 minutes or till all the ingredients blend well and all the moisture has evaporated. The stuffing should be dry. Switch off the heat and let the stuffing cool down completely.

To make stuffed naans, Knead the dough for a minute, dust the working surface with some flour and take a small portion of the dough and roll it on the dry surface. Take a spoon full of stuffing and fill it inside the dough as we do for Parathas. Seal the dough in an elongated manner very gently. Roll the stuffed dough only towards one direction very gently so that the stuffing does not leak out.
Heat the iron tawa (Cast iron skillet) and transfer the prepared dough to the tawa. On medium heat cook the naan on both the sides. You can add little butter and cook till it is brown on both the sides.
Serve hot with chutney and kids will love it with tomato ketchup.




I am sending this to Pari's "Cooking with bread event".



I am also sending my Amish Friendship Bread and Christmas tree Pizza to this event!!

Ginger Rasam ( Allam Charu)

Rasam is a great comfort food especially during winter. We make rasam powder in large amount at home and its a must have. Rasam powder recipe will be posted later.

Ingredients

3 cups water
2 large tomatoes ( chopped)
1/2 cup tamarind extract
1 tbsp rasam powder
1/2 tsp turmeric powder
1 tsp ginger
2-3 pods of garlic
2 tbsp chopped coriander leaves
diluted thoor dal water
salt to taste

for tempering

2 tbsp ghee (clarified butter)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a dash of asafoetida
handful of curry leaves

Preparation

There are two ways to make this rasam.

First method is to grind all the ingredients like tomato, ginger, garlic, coriander leaves and curry leaves in a mixer and mix it all with 3 cups of water. Bring this mixture to boil by adding tamarind water, salt, rasam powder and turmeric powder. At last add water of cooked thoor dal and temper with the given ingredients. We call this rasam/charu medicinal(mandula charu) as it helps in clearing cold and fever.

The second method is to add all the ingredients without grinding. In water we add crushed ginger, chopped tomato, coriander leaves, tamarind water, turmeric powder, rasam powder, salt and bring it to boil. Once the rasam starts boiling add thoor dal water and temper with the given ingredients. In this tempering you can add finely chopped garlic. This will give a nice taste to the rasam!


This rasam is being sent to Siri and Sara's Healing Food-Ginger and Garlic!

I am also sending Allam Pachadi to this event!

Baingan-Mooli ki subzi (eggplant-raddish dry curry)

This is a yummy subzi I learnt while in North India. Many of us reject raddish because of its smell. I usually make only sambar out of it! But this subzi goes great with rotis and tastes great.

Ingredients

2 cups diced raddish
1 cup diced eggplant
1 cup chopped onions
1/2 cup diced tomato
1 tsp coriander powder
1/2 tsp turmeric
1 tsp chilli powder
salt to taste
1 tsp cumin seeds
a dash of asafoetida
2 tbsp oil
fresh chopped coriander for garnish

Preparation

Heat a pan and add oil. To the oil add cumin seeds, while they splutter, add asafoetida and onions. Once the onions are sauted for a minute, add raddish, eggplant, salt, chilli powder, coriander powder and at last tomatoes. Mix it all well and cover with lid and cook on low heat for 15 minutes or till the veggies are soft and cooked.
Garnish with fresh coriander leaves and serve warm with rotis!!

This chutney is from Rak's kitchen:) I truly enjoyed the Sutta Kathirikkai chutney