Archive for the ‘Breads’ Category

Stove top Butter Naan

Saturday, April 17th, 2010

Naan or Naan bread as it is fondly called(which will not be included in the bread category back home) is a well known oven and tandoor recipe. Without a doubt, if you raid a bachelor’s fridge, the stacks of frozen naans will grin back at you. Of course, it is an easier option to just warm them up in the oven/broiler and serve with any gravies for a quick dinner instead of cooking.

It is not necessary to entirely bake the naan, as naan can also be made on a stove top. The naan dough is almost the same as a pizza dough, and if you happen to have some left over naan dough in the fridge, you can convert it to a pizza or vice versa. Yup, that ready made, refrigerated pizza dough can be made in to a naan in a few minutes.

The Naan I made has layers, just for fun, instead of the usual plain naan as I had nothing else to do ­čśë

Ingredients (Makes 9 Naans)

All purpose flour, self rising- 2 cups for naan and 2 tbsp (for dusting)
Melted Butter- 2 tbsp for naan making and couple of more dabs for spreading on the cooked naan
Milk- 2 tbsp
Salt- 3/4 to 1 tsp
Sugar-1 tsp
Yeast- 1 tsp
Warm water- for yeast- 1/4 cup
Plain water- for kneading


Dissolve the yeast in warm water, along with the salt and sugar. Whisk it well and add flour, milk and get a crumbly texture first, then add cold water and knead well without any lumps or sticky dough. Add butter and knead again, making sure that the butter coats the dough. Divide the dough into equal parts.

Cover this dough with a wet(not dripping wet) cloth and leave it aside for atleast 30 minutes to anywhere upto 4 hours at room temperature or up to 48 hours in a fridge.

What I did after about 30 minutes was to stretch each ball into a chapati shape dough, and then sliced them into long thin slices and kept the long wedges one on top of the other, brushing each layer with butter and rolled it up like a ball again. You can skip this if you want, it is not necessary to layer them.

When it is time to make the Naans, take one of the layered rolled up ball, dust it with some flour, and make them into naans of either square, round or triangle in shape, typically between a 6 -8″ diameter for a circle using a rolling pin to spread them.

Heat a flat frying pan/dosa pan and transfer the naan to the hot pan. Let it fluff up on one side, brush it with some butter, and turn it to the other side till reddish brown, even spots appear on both sides.

Alternatively, you can cook one side on the stove top, and then broil the other side for 1-2 minutes.

You can also sprinkle herbs, garlic, chopped nuts or onion seeds on top of the naan while it is cooking to make different types of Naan.

Serve the Naan with any gravy of your choice, we had it with Egg Sambal.

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Kothu Parotta (Layered Bread chunks tossed with Vegetables)

Wednesday, April 7th, 2010

Parathas/Parottas are layered Indian bread made with wheat flour or a combination of wheat and maida (all purpose flour). When I was in University, as soon as the clock hits 5 pm, the shops on both sides of the streets leading to the way from the University to the town(small shops also called as dhabas) will start making mouth watering dishes like Kormas, Parathas, Dosas, Chole Batura along with some chaat like pani poori, bhel poori and so on.

One of those recipes with parathas that can be served as a main meal or for tea is Kothu Parotta ( which means parotta pieces stir fried and tossed with sauces and vegetables and sometimes with egg). Kothu in tamil means either beating or punching, but for this recipe it indicates butchering! In the 1990’s this dish was served only in small restaurants as it was quite rustic, but now you can find this in the menu in most of the South Indian restaurants.

I have been wanting to try this recipe at home for a long time and I saw it at Rak’s Kitchen only a few days ago and made it the very same weekend. Needless to say, her recipes and her clicks are amazing! Thanks Raks, I changed a few ingredients and we had it as a mini dinner on a Sunday :)

Ingredients (Serves-2)

Frozen Parathas- 3 numbers
Onions(red)- Medium size- 1
Green chilies- 2
Green pepper- 1
Garlic- 2 cloves
Salt- to taste
Red chili powder- 1/4 tsp
Maggi Chili Masala Sauce- 2 tbsp
Cilantro- to garnish
Grated Carrots- 2 tbsp
Lemon Juice- 1 tsp
Canola oil- 1 tbsp


I sometimes buy and stock frozen parathas and usually there will be a lonely paratha left in the pack that we have to use but it will not be enough for two people. This recipe is also useful in turning left over rotis/parathas to a totally new dish! You can also use toasted bread slices or even idlis.

Toast the parathas in a frying pan till it turns golden brown on both sides. Remove from stove and let it cool. Then chop it into bite size pieces with a knife.

Chop onions and peppers into chunks (almost the same bite size pieces as the bread). Finely chop the garlic and green chilies. Slice the tomato into long thin slices(Julienne).

Heat canola oil in a frying pan or a Wok. Drop in the chopped garlic and toss for a minute. Quickly add the onions, green chilies, peppers and salt and toss them well. Let them sizzle and cook in the high heat. Add red chili powder, maggi chili sauce and chopped tomato and stir fry once. Add the chopped parathas and toss well for the sauce to coat well on veggies as well as the parathas. If you want to add egg, add it before adding parathas and scramble them.

Transfer the parathas to a serving bowl. Garnish with grated carrots, cilantro and lemon juice. Serve hot with cucumber raitha or as such.

I am sending this Kothu Parotta to Nupur’s Blog Bites- Copy Cat Edition.

This kothu parotta is also going to COL- Left over Delicacies event at Spicy Lounge.

Deepa at Foodlyrics posts a recipe from a guest blogger every wednesday and today she has graciously given her space to my recipe, you can check out how you can participate in the event as well as my recipe here.

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Banana Bread

Monday, February 22nd, 2010

Baking breads in the evenings at home on a weekend is one of my favorite activities. The aroma of bread baking in the oven fills the entire place. I remember the days when I was a kid and I’d come back home from school, and as soon as I enter the house I can smell what is cooking in the kitchen and it instantly gave me a feeling of security, that someone is there to take care of me. Even now, if I am cooking and friends come home for dinner, they can smell it from the front door (Indian food leaves a good trace for a couple of hours) and that aroma is the first thing that gets noticed.

With bread, the options are unlimited- From cheese, olives, zucchini, garlic, herbs, onions, cinnamon, fruits you can just keep on baking!

Makes one loaf Banana Bread(12-14 slices):

Wet Ingredients:

3/4 cup Orange juice
1/4 cup Vegetable oil
One Egg

Dry Ingredients:

2 cups all purpose flour
1/4 cup sugar (as the sweetness comes from the orange juice as well)
1 tsp Baking powder
1/2 tsp Salt
One large banana, well mashed
2 tsp cocoa powder

(I did not use butter, but added oil and juice, you can change accordingly)


Pre heat the oven to 375 F. Dust a bread loaf pan with some butter and flour.

Mix the wet ingredients – the egg, vegetable oil and orange juice in a bowl.

Sift flour, salt, sugar, baking powder and cocoa powder together. Slowly start adding the dry ingredients to wet ingredients, by adding a scoop of flour to the egg batter, mixing it and repeating the process. Add the mashed banana to this batter and mix once again. Do not do heavy mixing as it will only result in tough bread.

Pour this mixture into the greased loaf pan and bake at 375 for 25 minutes or till the top is golden. Insert a fork into the bread to make sure that the bread is baked through. The bread will have a nice golden color due to the banana and orange juice. Cool and cut into slices.

Serve with Nutella or Jam for breakfast or as a light snack for Tea.

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Avocado Poori (Avocado Fried Indian bread)

Friday, February 12th, 2010

Avocado is one of my favorite fruits to toss into a salad, sometimes it is good on it’s own with a bit of salt and pepper. When I saw some really creative recipes using Avocado, I wanted to use it in other dishes as well and that is how this dish was born.

Instead of making plain poori’s I wanted to try Avocado Poori. The experiment was a huge(tasty) success- if I can say so myself, with dear hubby approving it and asking for seconds, the verdict has to be a Hit!

The interesting part was the Avocado poori was not oily at all, compared to the regular poori! Neither did it leave a oil trail on the plates!

Ingredients: (Makes enough poori’s to serve two people)

Large, ripe Avocado- 1
Wheat flour- 2 cups (I used a 200 ml measuring glass)
Salt- to taste
Olive oil- 1 tsp
Water- just enough to make a dough
Canola oil- To deep fry


Cut the Avocado into two, remove the seed and the skin. Scoop the flesh of avocado and transfer it to a bowl.
Mash it well with a spoon or a ladle.

Add the measured wheat flour to the bowl and mix well. Add salt and olive oil. At this stage you can start  kneading the dough even without water. But water will also be needed. Knead while adding water to make sure that the dough is not soggy.

Make a firm dough, dust it with a bit of flour to absorb any excess water. Keep aside.

Heat oil in a deep pan, not a wide pan, as pooris fluff up when they have enough oil to cook in. Oil has to be in medium-hot temperature.

Divide the dough into equal lemon sized parts. Take one part of the dough, flatten it with a rolling pan and make a small pancake size shape. Drop this into the oil. As soon as the poori fluffs up, turn it to the other side and let it cook till golden brown in color.

Serve avocado pooris with Kadappa or Egg Korma or Paneer Makhni. We had it with Navarathna Korma (recipe follows soon).

I am sending this Avocado poori to Siri’s Healing Food- Avocado Event.

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