I always preferred Pooris over Kachoris until now. While buying vegetables for last week, I got Karonda (or crane berries) too. Upon seeing Karonda, the first thought was to make its sabzi like how mom-used to make at home.
I called mom over phone and told her about the veggie and she was pleased to tell me the recipe on how she makes Karonda ki Sabzi. And then when she asked what will you make as the accompaniment, I plainly said paratha. She encouraged me to make Kachoris this time and have with Karonde ki sabzi. I followed her and the result was really really great. Continue reading “Please Your Palate! Homemade Kachoris Recipe | How to Make Kachori”
Here I’m, again, with another recipe. Tawa Butter Naan! The name Tawa Butter Naan because I’d made it on tawa or griddle. I hope you will like this recipe. I’m starting with the basic recipe of plain naan which can then be converted to butter naan. You need to follow the method given for the recipe 🙂
Naan is flat-bread, baked in hot tandoor or ovens made of clay. That’s why when these naans are prepared in ovens, they are called as tandoori naans. Naan, basically, has an origination of South Asia. There are many variations of this flat bread. For example – Kashmiri and Peshawari naans are filled with dry fruits, Garlic, butter and Roghani naans. Continue reading “Tawa Butter Naan Recipe | How to Make Butter Naan on Tawa”
Roti or phulka is hand-made flat bread cooked on tawa.
Roti is made of kneaded wheat flour or gehu ka atta, in Hindi. The recipe of roti involves kneading a soft dough of wheat flour with the knuckles of the hand. After kneading, it is kept aside for 15 minutes to settle and then the roti is made. Some people add salt and 1 tsp oil in the flour while kneading the dough for roti. I avoid it. Continue reading “How to Make Soft and Round Roti | How to Knead Atta”