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 
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• 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
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• 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 ..

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