Friday, 30 July 2021

Chur Chur Naan on Tawa

 Chur Chur Naan On Tawa 


Indian breads prove to be an exquisite component of Indian cuisine. A true Indian meal feels incomplete in their absence while also managing to be a complete meal in themselves.What's even more appealing about these breads are the range of variety they offer - from dosas that make up for a delicious breakfast to heavy Naan's that make up the pride of Punjab. While International breads like pizza and focaccia bread offer a decent amount of range India's range in bread remains unbeatable with breads from South, North, east and West contributing to this collection brings in different flavours and stories. Today's recipe is one such naan - Chur Chur Naan and is a mix of all things rich and heavy.

I usually share recipes that are healthy and simple to make. While the process isn't complicated, It does lean more towards unhealthy then healthy but its delicious taste makes it easier for us to make an exception for our otherwise healthy eating habits.This recipe is usually made with the help of an oven or a tandoor which isn't usually readily available in everyone's home. So we would attempt to make church Chur Naan on a tawa that is easily available and doesn't prove to be much of a hassle. This recipe, though fulfilling in itself, can be served with rich Amritsati Whole and raita. I hope this recipe would remind you of the flavours Punjab offers and would act as a substitute for that craving of travelling that you feel during the pandemic.






Serves : 2

Preparation time : 30 Min

Resting Time : 2 to 3 hours

Ingredients : 

For Dough : 


  • Maida or all purpose flour 2 cup
  • Curd 1/2 cup
  • Baking Soda 1 Teaspoon
  • Salt according to taste
  • Ghee 2 Tablespoon + 1 Tablespoon
  • Sugar 1 Teaspoon
  • Water as required
For Stuffing : 
  • Paneer grated 100 gm
  • Potato boil and grated 2 medium size
  • Onion chopped 1 medium
  • Ginger grated 1 Teaspoon
  • Green chilly chopped 2
  • Cumin seeds 1 teaspoon
  • Dry mango powder 1 teaspoon
  • Garam Masala Powder 1 teaspoon
  • Salt according to taste
  • Red chilly powder according to taste
  • Coriander chopped 1 Tablespoon
For Garnishing ; 
  • Butter 2 tablespoon
  • Coriander chopped 2 tablespoon
Procedure : 
  • Finish all cutting and chopping.
  • For stuffing in a bowl add all the ingredients mix them well and keep aside 


  • Now let's make a dough. In a bowl, add Maida, Sugar. baking soda, salt and ghee, and mix them. Now add curd and water as needed. kneed it into a soft dough. Keep aside for two hours


  • Now take a Dough spread it into a flat bread with the help of rolling pin. Then apply a layer of ghee to this spread some dry maida on it so that you get nice layers and crisp taste in your naan.
  • From one end start rolling the flat bread you will get a round cylinder Sharpe. With the help of cookie cutter, divide the dough into 6 equal portions. Now keep this in refrigerator for 20 minutes or you can use directly also.


  • Now switch on the gas and place Tawa on it. Take one portion, flat it little bit like a chapati, add stuffing to this, close all the ends and you will get a round ball.
  • Sprinkle some chopped coriander and green chillies on it and with the help of your fingers spread it and make it round
  • Now transfer this on hot tawa and apply little bit of water on back side so that it sticks to the tawa.


  • Cook it from both sides, apply butter and enjoy with Amritsati chilly and raita ..






Thursday, 1 July 2021

Peach Ice Tea

 

Peach Ice Tea 


As a content creator, it tends to get difficult to find inspiration on a regular basis. I felt that the quality of my posts were becoming stagnant and there lacked opportunities for me to grow solely based on the page. I was therefore actively seeking opportunities to explore and learn more, 'Shhh! Cooking Secretly' enters my life at this particular point and proved to be exactly what I was looking for. The group operates in a fun yet organised manner as it lets its members choose a particular theme for every month. Following this decision, the members are paired up in duos as the group encourages a healthy environment of fun and peer learning. To add to the fun element, it was decided that the duo gets to select two secret ingredients that overlap with the theme for their monthly recipe. it also acts as an interesting game for other members as they attempt to guess the ingredients based on the pictures circulated. Finally, these recipes are shared amongst all the members and it helps everyone interact with each other and make the process of creation even more fun.


For this month, we were assigned the theme 'Fear not The bitter'. Suggested by Seema she is the author of a blog titled 'Mildly Indian'. Her blog is full of tempting recipes and my favourite section is her soup and salads

 For this theme I got Mayuri as my partner. She is a darling as this was the first post for me and I was new to this group she guided me like a friend. She has an amazing collection of recipes on her blog 'Mayuri Jikoni'. I would love to try her Italian Sesame seeds cookies. For this specific theme I gave her Coffee as a secret ingredient and even I am am a coffee lover so waiting for her recipe eagerly. She came up with an Italian dessert Affogato it looks amazing and its so simple and just 3 ingredients are needed and 2 optional ingredients. Best part is you can serve then in a small portions if you are a diet conscious.

So for the Theme she decided Green Tea and Sugar to be the secret ingredient that would be used in my recipe. The first idea that came in my mind was to experiment with Japanese Matcha Green Tea as it provides a huge range and variety of dishes that can be experimented with, and so with that in mind I ordered Matcha Green Tea. My luck however had something else planned for me as the order kept getting delayed and was eventually tampered. With mere 15 days left for my deadline, I wracked my brain to come up with an idea that involves green tea, is feasible to make and is something dear to me.



That very moment, I was reminded of my intrigue for the then newly released Lipton Peach Ice Tea powder mix and right there I had the inspiration for this recipe. Peach Ice Tea reminds me of my childhood as Lipton had recently released their powdered mixture and it became a topic of interest across all households. This theme, secret ingredient and recipe therefore helped me make something tangible out of my childhood intrigue. This recipe is therefore my childhood aspirations personified in a drink.Another interesting factor about this recipe is the colour. Usually, Peach Ice Teas are supposed to use overly ripe and red peaches to bring out the gorgeous sunset colour present in most drinks with peaches, my recipe however lacks that rich pigment as I used peaches that were green in colour but full with flavour. The perfect combination of flavour present in the peach made me compromise appearance over taste and I decided to go ahead with a green peach. Despite its dull brown colour the idea tea was the perfect refreshing drink I needed that summer afternoon. 



Youtube Link : 



Preparation Time : 10 Min

Cooking Time : 10 to 15 min

Ingredients :

  • Peaches 4 to 5 preferred ripen. Mine is not so ripe so colour is not as expected 
  • Sugar 2 Table spoon
  • Tea bags 2, I used green tea
  • Ice cubes
  • Water 4 cup
Procedure : 

To make Peach puree
  • Try to take nice red colour and ripe peaches, cut them into slices
  • In a sauce pan add Sugar, sliced peaches and a cup of water.
  • Cook them for 10 to 12 minutes with lid on medium flame. Till the peaches are soft and cooked and water is less then half
  • Cool this. Now transfer the ingredients in a mixer and blend it in as puree
  • Now transfer this in a jar. If you want your syrup to be with out lumps either blend it nicely or strain it. I like some pieces of peaches in my ice tea so I coarsely grind it.
  • Keep this aside
For Tea 
  • Take a 2 1/2 cup of water in a pan or a kettle 
  • Boil the water now add tea bags and switch off the gas.
  • Rest the tea bags in pan for 5 minutes
  • Once the tea is ready allow it to cool down now add peach puree to this. And keep this mixture in a refrigerator. 
  • Ice it as required
For Ice Tea :
  • Take a glass add ice cubes along with some mint leaves and peach slices
  • Now our your tea and peach puree mixture in a glass
  • Garnish with mint leaves and enjoy



Tips : 
  1. You can add sugar according to your taste
  2. Prefer to use ripe peaches for nice colour and flavour 
  3. You can add lemon juice also if you want

More Summer drink recipes :




Monday, 14 June 2021

Lemon Chilly Baby Corn

 Lemon Chilly Baby Corn 



The pandemic has impacted our productivity and inspiration to work immensely. I am no stranger to this experience as I took a hiatus for the same reason. Getting back on track has been difficult but it isn't impossible. I joined a group of food bloggers Healthy WELLthy cuisines and relied on them to help me find my lost inspiration. The group decides on a theme, based on which every member has to share a recipe every fortnight. Not only did the idea narrow my horizons and gave me a deadline but also helped me learn from all the other members. This fortnight's theme was monsoon and so I present to you Lemon Chilly Baby Corn.


This recipe was inspired by a restaurant Yellow chilly we visited a long time ago. The dish had a delicious sour and tangy combination and I tried to reticulate that. Monsoon is the weather of love, bickering and mischief. The tangy taste in this dish brings out those elements of monsoon and makes it the perfect companion to rain. So the next time it rains, prepare some Lemon Chilly Baby Corn and a cup of warm tea and enjoy the moment with your family and loved ones.


Preparation Time : 30 Min

Cooking time : 15 Min

YouTube Video : 



Ingredients : 



  • Baby corn 400 gm
  • Green chillies 8 to 10
  • Lemon juice 2 tablespoon
  • Corn flour 1 tablespoon
  • Maida 1 Tablespoon
  • Red chilly powder accoutring to taste
  • Dry mango powder 1 teaspoon
  • Salt according to taste
  • Oil for frying 
Procedure : 
  • Take Baby corns, wash them and blanch them in hot water for 4 to 5 minutes.
  • Take green chillies, chop them and make a paste in mixer 


  • In a bowl take blanched baby corns, add green chilly paste along with 2 tablespoon lemon juice, add chilly powder and dry mango powder. Mix all together and leave this for 15 to 20 minutes. So that baby corns get marinated nicely. 


  • Now add salt, corn flour and All purpose flour to baby corns. 


  • In a pan, heat oil, now deep fry corns on medium flame till it is properly cooked and golden brown in colour 



  • Repeat the step with rest of the baby corns.
  • Enjoy with a cup of tea or coffee 



Tips :
  • To give it a more crunch and crispy taste add a tablespoon of rice flour
  • You can add chillies according to your taste
  • To give it more spicy taste, sprinkle some chaat masala before serving 


Monday, 31 May 2021

Pani Puri Ka Pani

 

Pani Puri Ka Pani 

Having been surrounded with news of distraught and despair, thanks to Coronavirus, I had decided to go on a hiatus in search of inspiration. The current times had definitely taken a toll on my productivity and creativity and what better way to combat such negative emotions than to look for warmth and comfort in the arms of your family? So I went back to my childhood home and enjoyed "maa ke haath ka khaana" for a week. The fresh mint that was growing in their backyard reminded me of my childhood days where having golgappe weekly was a routine and that's how I found my inspiration and motivation to come back to this blog with a refreshing recipe.


This recipe is not only the refreshing drink we all have been craving in these scorching hot summers but also has the anti-oxidants our body requires in times as deadly as these. I hope this drink would help you find the inspiration you have lost like it did for me and would give you a break for these trying times.


Preparation Time : 20 Min

Cooking time : 0 Min

Recipe Video : 




Ingredients 


  • Hand full of mint leaves
  • Hand full of Coriander leaves
  • Green chillies 4 to 5
  • Ginger 1/2 inch
  • Jaggery or jaggery sugar 2 tablespoon
  • Lemon juice 2 tablespoon 
  • Black salt 2 teaspoon
  • Salt according to taste
  • Chilly powder according to taste
  • Roasted zeera powder 1 teaspoon
  • Chat masala powder 2 teaspoon
  • Tamarind paste 1 tablespoon mixed in 1/2 cup of water
  • Boondi 2 tablespoon 
  • Ice cubes 15 to 20
  • Chilled water 2 glass
Some Puris

For filling masala : 
  • White matar boiled 1 cup
  • Salt according to taste
  • Red chilly powder 1 teaspoon
  • Chat masala 1 teaspoon
  • Roasted zeera powder 1/2 teaspoon
  • Imli chutney 1 tablespoon
Procedure : 
  • Clean and wash mint leaves, coriander leaves, green chillies and ginger
  • In a bowl take mint leaves, coriander, green chillies, ginger and add 1/2 cup chilled water
  • Transfer this in a mixer jar add black salt, salt, chilly powder, chat masala, jaggery and roasted zeera powder, mix all this well
  • Once the paste is done, take bowl and with the help of strainer strain out the past.
  • You will get a nice and clear water in the bowl
  • Now add lemon juice and tamarind paste to this. in case if you feel some spices are less you can add more chilly powder, salt and chat masala powder
  • Now add ice and chilled water to this
  • Before serving add boondi to this water
For filling : 
  • In a bowl add boiled white mater along with salt, chilly powder, chat masala, jeera powder and imli chutney and mix it well. Keep aside
Now take a puri add some filling, along with imli chutney fill with puri water and enjoy ..



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