Tasty and Easy Recipes

Ingredients:
4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Method:
Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an before the naan are required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow rest for 3-4 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the indian bread naan until puffed up and golden brown. Serve hot.

Ingredients:
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

Method:
Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

Ingredients:
Methi ki sabzi
Whole Wheat Flour (atta) as per your Consumption
Salt as per taste
Oil/Butter for frying

Method:
Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
Mash the Methi vegetable slightly with spoon.
Add little salt to the vegetable as per your taste.
(Keeping in mind that vegetable already consists of salt).
Make a ball of dough slightly thicker than chapati and roll it a little.
Place the Methi vegetable on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll like any other parantha.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
Serve methi ka paratha with homemade butter.
Note: If you don’t have enough leftover vegetable. You can add one small finely chopped onion to the vegetable.