Taste Flavours

Time 2020-11-08 21:05:39

Web Name: Taste Flavours

WebSite: http://www.tasteandflavours.com

ID:109367

Keywords:

Taste,Flavours,

Description:

First of all a Salute to all our heroes in this time of quarantine. The lock down 2020! This post, our daily lives, the ease with which we go about our day and work from homes, would not have been possible without these doctors, nurses, hospital staff, policemen, delivery boys, truck drivers, restaurant workers, farmers, factory workers, sanitation department and so many more that we don't even know about.We all must be missing the restaurant food immensely, I'm sure.Especially the food that's so difficult to cook at home. For example, Butter Naan, "hello" :)That's the one thing I've always known to order from the menu, and the curries come later. A perfect accompaniment to that butter chicken and Shahi Paneer!In US, it's difficult to get that Delhi style butter naan taste as most restaurants make it on grills and not ac actual tandoor/clay oven. Here's my recipe for the yummy, soft, layered, Tandoori butter naan cooked right on that tawa without any yeast!!Now lets get started! Remember there's about 30 mins of total resting time for the dough, so take into account the time for that.This recipe makes 6 medium sized Butter Naans.Ingredients2 and a half cups Flour or Maida1/3 Cup Ghee or vegetable Oil4 tbsp Butter melted1 tbsp Nigella Seeds or KalonjiSalt to Taste1 tsp Baking PowderWater for Kneading1 cup water for cooking NaanChopped CorainderA tawa or a pan for cooking, preferably NOT non-stick. Iron pans work best.RecipeTake the flour, salt, ghee and baking powder in a mixing bowl and knead a dough that's not too hard and not too soft. Leave it to rest for 15 mins.Then cut the dough into 6 equal sized portions. Make these into a ball and leave to rest again for 10 mins.Roll the dough ball into the largest circle that you can. Do not pick up the rolled dough to turn as it'll keep bouncing back to smaller size. Leave it on the flat surface and keep rolling in all sided.Now spread some butter on the naan and make a fan of it by alternating the turns 2 cm at a time. (Sample fold Picture attached)Stretch this rope of dough now a little by little holding between both hands.Twist it around the center to make a chakri or a turban.Now press it on your rolling surface with hands. Spinkle a little nigella seeds and coriander, if you like, on top and give a last roll with the rolling pin/belan.Spread a little water on one side of the naan and put that side down on the tawa. This will help it stick to the tawa.Let it cook on medium for 1 min. If you have a gas or flame stove, you can try turning the tawa upside down so the naan can cook on the top and get those charred bits like tandoori naan.If you have a glass top, you can simply cook on watered side for 2 mins, and then hold it with tongs and cook the other side straight on the flame for 1 min. Hold it about 3-4 inches from the flame and keep moving it little.Naan is cooked! Take it off, spread a little butter on it, and gently push it inwards from all sides so the layers are separated a bit.Enjoy this with any curry of choice! This dish isfor all those dhaba food lovers out there. The most rustic version of any chicken dish ever!Nothing compares to cold winter nights,and hot dhaba food as we drive around town exploring tapris and the night fog.Winters in India are cold esp in New Delhi (Nothing compared to Chicago though!)This is one dish you would always find in the dhabas and goes so well with hotrumali roti or naan. Since I movedto US, there hasn t been a day I don t miss the warmth and food of home. I am agood cook, so I keep cooking to keep myself busy and miss home a little less.This recipe was created to live that moment on my cozy couch with fingerlicking yummy Chicken!This is calledBhuna Chicken because the base cooking technique is Bhuna i.e. sauted tillcooked well. Here re some tipsand then we'll jump straight to the recipe:Use Mustard oilfor the cooking. Another option can be vegetable oil. Olive oil or peanut oilmight just not give the same depth of flavor. The chickendrumsticks could be with or without skin as you prefer. The good thing is thiscooks perfect with the fresh chicken as well, so don t fret if you forget tomarinate the chicken. Chicken shouldbe room temperatureUse red onions.Yellow onions cannot give the same taste of caramelizationUse a skillet (Kadhai)for cooking. The flat saute pans do not give the same charred effect. Non stickor otherwise, both are good. Choose the size which can fit atleast 6 drumstickstightly. Recipe makes 6Chicken DrumsticksIngredients 6 ChickenDrumsticks (Leg Pieces) Raw or marinated in Oil and salt for 30 mins2 medium Onionshalved and thinly sliced (like in Pulao)2 medium Green Chilies6 cloves of Garlicchopped1-inch piece ofGinger chopped3 tbsp Mustard2 tbsp DryCoriander Powder2 tsp Kashmiri RedChili powder (or any variety you prefer) Half tspTurmericSalt to taste2 tbsp choppedcorianderWhole Spices tsp Cumin seeds 1 Bay peppercorns Smallpiece cinnamon stick 1 Greencardamom cm small flake of Stone Flower (Pathhar ke phool) Optional Recipemustard oil in the skillet on medium high heat. As soon as the oil startssmoking (You see smoke from the skillet), turn heat to low and add the drywhole spices. Do not smoke heat if using any other oil.Immediately afterwhole spices, add the garlic, and onions. Sauté for 1 minute on medium heat.Then add Ginger and Green chilies. Don t add ginger straight to hot oil. Now keep sautéingfor 6-8 mins on medium heat, stirring well every 1-2 mins so onions don t stickto bottom. Don t let them brown at this stage. Add the chickenpieces to the skillet, give it all a good mix and cover partially with a lid.Cook for 10 mins. Now open thelid, mix well again and add the powder spices and salt. You can also add apinch of kasuri methi (fenugreek leaves) if you like.Mix well andcover the lid fully again for 5 mins, on Low heat. After 5 mins, you ll see thatchicken has released a lot of water. Don t worry it ll all dry up. This stagehelps cook the chicken till tender. Mix well. Add choppedgreen coriander or parsley and again keep the lid partially open (leave a tinygap for steam to escape). Let it simmer for 10 mins on low heat.And it s done!If you feel there s still some water, remove the lid and let it simmer foranother few mins on medium heat. I ve tried toexplain the steps in a lot of detail which might look like a lot of steps butits really easy and delicious. Try it this week,and let me know how it turns out. It pairs amazingly well with roti, naan orkulcha. And ofcourse, just by itself!Methi Mathri - Fenugreek Crispy Savory ShortbreadMethi Mathri - Fenugreek Crispy Savory Shortbread(म थ मठर )'Mathri' is an Indian snack usually served with tea/coffee or just enjoyed as it is on chilly winter evenings. This is a traditional household recipe I'm sharing that runs in every family! It takes a little patience to fry these savory breads, but the result is rewarding!They last easily 2 months at room temp so you can make once and enjoy for times to come!It's one of the best snacks to make in huge batches for sending away gifts/festivals/hostel stays/or just to give yourself a present this winter

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