Naan - North Indian Flat bread

Naan

Things Needed :

500 g	All purpose flour
175 ml	Milk, lukewarm
2,5	tbsp Sugar
2	tsp Dry yeast (Trockenhefe)
1	tsp Backing powder
2	tbsp oil
150 ml	beaten yogurt
1 1/2 tsp	Salt
	some extra flour

Preparation method :
Mix all the dry ingredients together in a deep vessel.
Add oil,yogurt & milk into this & knead well to make a dough.
Cover the the top with a wet cheese cloth & keep in a warm place for 45 - 60 min.
Make balls & roll out in almost oval shape in a wooden board using a rolling pin. Sprinkle some flour whenever needed.
Heat a nonstick pan & fry it turning both sides.
You can apply butter on boths sides when finished .. then it will be called Butter Naan.
Evenif there is only small difference the restaurant here charges around 4 euros for this difference !!

Chappathi

Chappathi or Paratha

We used to make chappathis at home for a long time. But the one we we used to make were not so soft like in restaurants. It was always a challenge for me to make soft chappathis & I have been trying for quite a while for this. And here are some 'tips', if u r a starter.

Select a good quality brand Atta for making chappathis.
Knead well to make the dough soft . Also keep the dough covered for some time once it is knead well.
Its better when u make it in a moderately high flame for short time.If u keep it in flame for long time then it will become like papadam, frommy exp. ;)
After making keep the prepared chapathis closed, cuz they will get dry.
Now that you know so many things here's the recipe !!

Things needed :

Whole wheat flour or Atta or Gothambu - 2 cup
Water - as per need , lukewarm
Oil - 2 tbsp
Salt - 2 tsp

Preparation method :

Mix wheat n salt in a bowl. Add oil . Add water little by little n knead well to make a dough.
Cover the top of the bowl with a wet cotton cloth. Keep it aside for 1/2 hr or so.
Make balls out of the dough.
Take a wooden board .Roll out the balls into almost round shape using a rolling pin .
Heat 1 tbsp oil in a nonstick pan and fry the Chappathi turning both sides.
You can also apply oil on both sides of the chappathi using a cotton cloth.
Store the chappathis in casserole for not to make the air dry. Thats all !!

It goes well with almost all curries, but my favourite is egg curry & chicken curry!

Kerala Parotta

KERALA'S OWN PAROTTA

Videos for making parottas
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http://www.youtube.com/watch?v=B8ywefUSkX0

Parotta is a south indian layered bread. It is the No. 1 street food !! You can find it in almost all restaurants in Kerala & Tamilnadu !.
They makes it in mostly in the afternoons. When you go out in the night you can see road side thattukadas making these crispy parottas. A very tempting smell of chicken fry & parotta will be in the air n you will be automatically heading towards the shop ....

There are also some variations into it..single layered , multilayered , mutta(egg) parotta .
We have already ate a ton of them starting from the thick 3/4 cooked from thattukadas, single layered n double layered from all those 1 star - 5 star restaurants & Latest one being a 3 layered parotta as wide as a serving dish, from a South Indian Veg-Restaurant in Paris.

The only complaint i have is that they make fat, while it has so much oil . But anyway temptation wins over health consciousness always !! Will do an extra round while jogging that's all.

It should not be confused with the North Indian parathas , which are non -layered flat bread. One can easily identify parotta due to its attractive layers.

My husband is a BIGGG or may be BIGgest fan of this parotta. Also he compels me to cook his fav. parotts on weekends, mostly we does it together . When some relative comes from India they used to get some for us as well. If we wont get it then we will make it at home.

You need a flat & clean surface , probably a table & a rolling pin to make these parottas. Its a time consuming recipe . The more you try the more better you can make it in the future . I have been making this in my weekend cooking session for a while ;)

Things needed :
All purpose flour – 500 gm
Salt - 2 tsp
Water - 350 ml approximately
Oil - a cup approxi.
Preparation Method :
Mix well all purpose flour, salt and knead well to make a soft dough by adding enough water .
For a nice layered parotta you have to knead it for around 20 min.(yes its tough) .You will get a soft and flexible dough. Cover it with a wet towel & Keep it aside for 1/2 hr.

Divide the dough into 10-11 balls in size of your closed palm. Keep the balls under the wet cloth so that it wont get dry.

Apply 5 tbsp oil into the table and roll the ball as thin as possible by applying oil on the surface.Oil is to avoid sticking and to keep the layers.

Hold the two ends of the dough straight and make pleats by going back and forth ( refer the video).
Note: there should be enough oil on the surface of the spread dough so that it wont stick together when you fold it.

Swirl the dough holding on one end .

Place the folded dough on the table . Flatten it by pressing your palm on the sides to make a thick round parotta.

Pour a spoon of oil in a nonstick pan, and fry the parotta in it turning both sides.

Last step is to tap the freshly done hot parotta from both sides . This is to keep the layers intact.
Note:this tapping has to be done when the parotta is hot cuz they will become a bit brittle after it cools down ..

Serve parottas with any nonveg curries or a quick made kuruma.

Bombay Bread Toast

Bombay Bread Toast Recipe

BOMBAY BREAD TOAST


Its a perfect breakfast recipe with egg, milk n bread all together and also very fast n easy to make. We used to make it at home since a long time.

Things needed :

Eggs -3
Milk 1 cup
Sugar 3 sp or as needed

Preparation method :

Mix all the ingredients well to make a loose mixture.
Dip the bread into this mix for some seconds . The mixture should be coated on both sides of bread.
In a nonstick pan . Pour some Ghee or butter & fry the bread turning both sides.

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Sweet German Bread - Campingwecken

Campingwecken Recipe

CAMPINGWECKEN
This is a standard german breakfast. Very tasty to have with butter. In each bite you can sense the sweetness of dry grapes inside.

Things needed :

All purpose flour 500 gm
Margarine 75 gm
Sugar 50 gm
Egg 1
Salt 1 tsp
Dry yeast - 1 small packet
Milk 225 ml
Sugar (Hagelzucker) - 75 gm
Dry grapes or sultanas - some, 2 handful

For brushing: 1 egg

Preparation method :

Beat well margarine & sugar .
Add egg ,Salt ,Milk ,Dry yeast and beat well.
To this add flour and knead well to make the dough .

Keep aside this for 10 min.

Take the dough and partition int into 2 equal parts. One for the outer surface and one for the inside portion which contains Sugar & dry grapes.

Mix the dry grapes and Hagel sugar with one part and knead well.

Now make equal number of balls out of the 2 doughs.

Spread the plain dough in a wooden board into round using a rolling pin.
You can spread enough flour into the board and pin to avoid sticking when you want.

The round should be thicker.

Now place the dough with dry grapes into it .
and try to cover the ball , close the edges to make a ball.

Please refer the pictures for a good idea.

Do the same with rest of the pairs.



Place all in a tray (keep some distance between the balls since they will expand during baking) , covering with a wet cotton. Keep like this for an hour.

After 1 hr we can bake the bread.

Turn the ball around to face the smooth surface .

Beat 1 egg and paint on the visible surfaces of the ball.

Make a slit on the middle. Place Crystal sugar on the sides of the slit.






Bake for 20 min. in 175 degrees , or until the bread gets a golden color.



Recipe Source :
http://www.chefkoch.de/




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Masala Dosa

MASALA DOSA
Dosas are pancakes made in South India with rice flour and urad dal batter . Different things can be used as filling in Dosa s on which Masala Dosa tops , in which Potatoes- masala is used as filling . It is the most tasty one and it is a popular item served in south Indian hotels. It is always served with a Coconut chutney and Uzhunnu vadas ( dough nuts made out of Urad dal and vegetables ) & Sambar. Other varieties here I see are dosa with spinach filling - no idea about the recipe yet & also with chicken filling .

Things needed :

Onions 4 medium - 250 gm
Potatos 8 - 1kg + 250 gms , cooked ,peeled & cubed .
Carrots - 2
Green chillies -4 or 5
Mustard seeds 2 tsp
Urad dal - 1 handful

Turmeric -2 tsp
Chilly powder -1 tsp

Oil
Salt

Preparation method for the filling:

Heat oil in a nonstick vessel.
Pop mustard seeds.

Add Urad Dal & roast till slightly brown.
Add onions & green chillies & carrots , saute till the onion gets transparent.


Mix in the potatoes & spices & salt .
Saute well & cook covered for some time .
Check if the Carrots & Potatoes are cooked.

The filling is done .

Preparation method for the Dosa:

Pour Dosa batter in the pan.Spread it into round shape.
Spread some Ghee using a spoon.






Turn it around so that the other side will get cooked.




Around 2 minutes then turn it back again .
Divide the Dosa into 3 portions in mind.
Place the filling on center portion of the Dosa .




Fold right & left sides to the center .








Masala dosa thayyar !!

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Wheat or Gothambu Battura

Wheat or Gothambu Battura Recipe

WHOLE WHEAT (GOTHAMBU - ATTA) BATTURA

I got this recipe from one old magazine which my mom send me from India.
You can also make it using all purpose flour or maida , here is the recipe for Maida batttura .

Things needed :
Atta - 2 cup
Baking powder - 1/4 tsp
Milk -1/2 cup or like needed
Yogurt - 1 sp
Ghee 2 sp
Egg -1

Salt -1/4 tsp
Oil - enough to fry


Mix Atta, Baking powder & salt together in a big bowl .
Add other ingredients ( Egg , Ghee , Yogurt, milk) and mix very well.

Cover the top of the bowl with a wet cotton cloth.
Keep it aside for 2 hrs.



Make small balls out of the dough.
In a wooden board roll out the balls into round shape using a rolling pin .

Fry these in the oil turning both sides .

As you can see in the picture this recipe makes very pretty n soft Batturas ... Its worth a try.

I had it with my tasty spicy Vegetable Kuruma . It also goes well with Egg Curry.



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Carrot Dosa

CARROT DOSA

If you are creative enough you can make different dosas using vegetables like carrot , tomatoes, curry leaves, coriander leaves , onion etc . Even eggs are good with dosa . All has got different names like tomato dosa , egg dosa & so on. But very easy to make. I used to make carrot dosa often at home , while carrots are always there in refri. . You can also make a chutney as side dish. I don't usually make any side dish for this, eats just like it is !!

Things needed :

Carrot , grated - 2
Green chillies , cut round or chopped - 2
Ghee

Preparation method :

Like always,
Heat some Ghee in a nonstick pan.
Spread a spoon of dosa batter . .
Pour the grated carrot & chillies on top of the batter.
Spread a little bit of the Ghee if u want.
Turn it around for a while, so that the batter on top will be cooked.
Pay attention not to burn the carrots.
Have it with a hot coffee. !

Maida Battura

BATTURA - Battura Recipe using All purpose flour(plain flour) or maida

Battura-A bread made using flour,egg and milk.
This Battura recipe makes use of all purpose flour to make Battura instead of Gothambu , like in my Gothambu battura recipe.

Things needed :

3 cups All purpose flour (Weizen mehl )
2 eggs
salt
milk 1/4 cup
water according to need
baking soda 1/4 (optional), (I didnt add this)

Preparation Method :

Take flour in a big bowl .
Mix in Egg, milk, salt & baking soda into flour & mix well beating it . Pour water if needed .
Don't add extra water .
It should be enough tough so that we can make balls out of it.

Cover with a wet cloth. (So that the moisture may remain) .
Keep aside for 1 hr.

Now check the dough , it will be very smooth by this time.

Make balls of the dough.

& spread it round using a Rolling pin . Apply flour both sides when necessary to avoid sticking.

Deep fry in a pan, turning both sides.

I served it with an Egg Curry.

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