Naan - Indian Flat Bread

Naan is an all-time favorite Indian flat bread.  It is believed by many to be very difficult to prepare at home, but this recipe is fairly easy and does not require an oven or a tandoor, can be prepared on a regular chappati tawa and a skillet with holes at the bottom (see pictures below).  Forgot to take pictures when the naan was prepared using the tawa and skillet.   

Ingredients:

4 cups refined flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tbsp sugar 
1/2 cup milk
3 tbsp curd
3 tbsp oil
2 tbsp butter
3 tbsp oil
water as required

Method:

• Sieve together the flour, salt, baking soda, baking powder.  Keep aside.
• In another bowl take milk, curd, sugar, oil and mix them well.
• Add this to the flour and knead into a soft dough by adding water gradually while kneading.
• Apply oil on the palm of hands and knead well and keep covered for at least 4 hours.
• After 4 hours, knead once again with help of little oil.
• Divide into small portions.  Take one portion and roll out the dough into an oval shape.
• Spread some water with help of brush on top of the rolled out naan. 
• Place the naan,water side down on a medium hot tawa.    

• Turn over the tawa on to a skillet kept on the gas burner.  
• After a minute check if cooked with black spots on it.  
• Remove the naan and flip the other side on the skillet.
• Once both sides are done, take it out on a plate.
• Brush butter on the hot naan.
• Prepare the remaining dough portions the same way.
• Serve hot.

Modhakam (Kozhukottai)

This is a sweet dumpling with coconut-jaggery filling prepared usually during Ganesh Chathurthi festival.  A variation of this with a spicy urad dal-coconut-green chilli filling is also prepared during the festival. 

Modhakam (Kozhukottai)

Ingredients:

For the outer covering
2 cup rice flour
2 to 2-1/2 cup hot water
Salt to taste
Oil

For the sweet filling
1 cup crushed jaggery

1 cup grated coconut
1 tsp cardamon powder
1 tbsp ghee

For the savoury filling
1/2 cup urad dal previously soaked for 2 to 3 hours
1/2 cup grated coconut
3 to 4 green chillies
Few curry leaves
1 tsp mustard seeds
2 tsp oil
Salt

Method:

1. First prepare both the fillings.  For the sweet filling, take jaggery in a pan with very little water.  Heat until jaggery melts.  Strain to remove any impurities.  Put back the jaggery into the pan add the coconut and keep stirring until it thickens.  Add the cardamon powder.  Take some ghee into the palm and make small balls out of this.  Keep this aside.
2. For the savoury filling, coarsely grind the dal, coconut, and chillies together without adding any water.  Add salt. 
3. Heat oil, add mustard to this.  When mustard crackles, add the curry leaves and add the dal and coconut paste to this and stir for 2 to 3 minutes to remove all moisture.  Make into balls and keep aside.
4.  For the rice flour outer covering, heat water and allow it to boil.
5.  In a bowl take the rice flour, add salt and oil to this.  Add the hot water gradually and keep stirring with a long-handled ladle.  If the consistency is right, need not use the entire water and if additional water is required add hot water little by little to form a soft pliable dough. 

6.  Grease your palms and pinch out small rounds from the rice dough. With the help of fingers make a hollow cup-like shape and fill with the sweet balls and close and roll it with both palms.  Then subsequently prepare the same with the savory balls. 
7.  Steam the modhakams/kozhukottais.

Malai Kofta

A very popular North Indian dish.  It got its name perhaps because of the creamy gravy.  

Ingredients:

For the koftas

100 gm paneer
2 large potatoes, boiled and mashed
2 green chillies, chopped
1 tbsp corn flour
1 tsp jeera powder
1 tbsp chopped coriander leaves
salt to taste
corn flour for dusting

For the gravy

1 onions, chopped
2 tomatoes, chopped
1 tbsp finely chopped ginger and garlic
1 tbsp chilli powder
1 tsp jeera powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp cream
1 tbsp of cashewnut paste
chopped coriander leaves
salt to taste

Method:

1. Crumble the paneer and add the mashed potatoes to it, add the green chillies, salt, jeera powder, corn flour and bind well.  Make it lemon-sized balls and dust with corn flour. Keep these aside.
2.  Heat oil, add the onions and saute until translucent, then add the ginger and garlic and saute again.  Add the tomatoes and the rest of the ingredients (except salt and garam masala) and allow to cook until the tomatoes are soft and mushy.
3. Grind the onion and tomato mix in a grinder to get a smooth-textured gravy.

4. Heat a pan, pour the gravy into it.  Add cream and cashewnut paste and allow to cook for 2 minutes.  Add the salt and garam masala.  Sprinkle the coriander leaves over this. 

5.  Fry the paneer balls and drain them into absorbent kitchen napkins.
6.  Just before serving, put the koftas into the prepared gravy.