Indian Bread Recipe - Kheema Nan

KHEEMA NAAN

Serves : 6 people

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Ingredients : 

6 cups white flour, maida

6 teaspoon milk powder

1 cup evaporated milk

6-7 teaspoons sugar

200 grams oil or margarine

2 teaspoon baking powder

3 teaspoon yeast

1 eggs

1 kg meat, mince (Keema)

1 tablespoon ginger paste

2 teaspoon red chili powder

1 teaspoon salt

1.5 teaspoon garam masala powder

2 tablespoon anardanna, ground

1 teaspoon coriander seeds ground

2 medium onion, finely chopped

4-6 green chilies

1/2 cup coriander leaves, chopped

Method :

1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes 

2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size. 

3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball. 

4. Lightly grease several baking sheets. 

5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter. 

6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color. 

7. Remove the nan from the baking sheet and serve at once. 

8. Serve with yogurt and mint chutney 

Indian Veg. Recipe - Roasted Cauliflower with Parmesan Cheese

Roasted Cauliflower with Parmesan Cheese

Servings:  6

Preparation Time:  7 min

Cooking Time:  15 min

Level of Difficulty:  Easy

The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus, too.

 

Ingredients :

6 cup(s) cauliflower, florets, fresh (about 1 head), or frozen and thawed   

1 Tbsp olive oil   

1/2 tsp kosher salt   

1/2 tsp black pepper, freshly ground   

1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested   

Method :

Preheat oven to 450ºF. 

In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. 

Transfer cauliflower to a large baking sheet and spread into a single layer. 

Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. 

Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. 

Yields about 3/4 cup per serving.

Notes :

When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.

Nonv-Veg Snack Recipe - Grilled Chicken Salad

Grilled Chicken Salad 


Effort : Easy


Ingredients :


¼ cup soy sauce 
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste 
2 cups lettuce
1 large tomato
1 medium cucumber 
½ red onion
black pepper – to taste 
balsamic vinegar – to taste


Method :


Heat oil in non-stick fry pan.
Saute chicken with garlic powder until just starting to turn a golden brown. 
Add soy sauce. 
Simmer on low heat for about 5 to 10 minutes. 
The oil will float a little to the top. That’s okay.
Make salad with the remaining items. 
Sprinkle with black pepper. 
NO SALT! That’s what the soy sauce is for.
When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
Add balsamic vinegar to taste and toss. 
The lettuce will wilt a little. 




CarbsPerServing : 31g total

Indian Appetizer Drink Recipe - Mint Appetizer ( Pudina Zatka )

Pudina Zatka  - Mint Appetizer Drink 



Ingredients :


few mint ( pudina )  leaves
2 tbsp min ( pudina ) paste
2 tbsp lemon juice
2 tbsp jal-jeera (cumin seeds ) powder
lemonade
ice


Method :


In glass add 1 tbsp of pudina paste 


Add 1 tbsp lemon juice and 1 tbsp jal jeera powder


Mix it well then add ice and lemonade to it.


Shake it a bit and serve it in huge glass with ice.


Decorate it with pudina leaves and lemon slice 

Indian Salad Recipe : Vegetable Salad with Sprouts

VEGETABLE SALAD WITH SPROUTS



 
Ingredients :



1/2 cup kala Channa sprouts
1/2 Tomato
1/2 carrot
1/2 cucumber
1 layer lettuce
1 green chilly
1 tbs lemon juice
salt to taste




Method :




1. Wash and chop the tomato, lettuce, green chilly.


2. Now take the carrot and cucumber, Peel off the skin and grate nicely.


3. Steam cook the sprouts by sprinkling water and adding a pinch of salt.


4. Take a bowl and add cucumber,grated carrot,lettuce,tomato,cooked
sprouts,salt, green chilly and mix well.


5. Finally add the lemon juice and mix well.