Delicious Butter Naan preparation method

Butter naan

To make butter naan, you will need:

1 cup warm water

1/4 cup plain yogurt

1 tsp sugar

1 tsp salt

3 cups all-purpose flour

1 tsp baking powder

4 tbsp melted butter

Instructions:

1. Mix the water, yogurt, sugar, and salt in a medium bowl.
2. In a separate large bowl, mix the flour and baking powder.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth dough forms. You may need to use your hands to knead the dough for a few minutes.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
5. Preheat a griddle or skillet over medium-high heat.
6. Divide the dough into 8 equal pieces and roll each piece into a ball.
7. On a lightly floured surface, roll out each dough ball into a thin circle, about 1/4 inch thick.
8. Place the naan onto the griddle or skillet. Cook for 1-2 minutes on each side until puffed and lightly browned.
9. Brush the cooked naan with melted butter, then serve hot.
10. I hope this helps! Let me know if you have any questions.

Gobi Manchurian

Gobi Manchurian is a popular Indian-Chinese dish made with battered and fried cauliflower florets that are coated in a spicy and sweet sauce. Here is a recipe for you to try:

Ingredients:

1 large head of cauliflower, cut into florets

1 cup all-purpose flour

1 cup water

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

vegetable oil, for frying

For the sauce:

2 tbsp vegetable oil

1 tbsp garlic, minced

1 tbsp ginger, minced

1 tsp red chili flakes (optional)

1 cup water

1/4 cup soy sauce

1/4 cup tomato sauce

2 tbsp vinegar

2 tbsp sugar

2 tbsp cornstarch

Instructions:

1. In a large bowl, mix the flour, water, salt, pepper, garlic powder, and onion powder to form a batter.
2. Heat enough vegetable oil in a large pan or wok to deep fry the cauliflower.
3. Dip the cauliflower florets into the batter, making sure they are well coated.
4. Carefully add the battered cauliflower florets to the hot oil and fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
5. To make the sauce, heat the oil in a pan over medium heat. Add the garlic, ginger, and chili flakes (if using) and cook for 1-2 minutes, or until fragrant.
6. In a small bowl, mix the water, soy sauce, tomato sauce, vinegar, sugar, and cornstarch. Pour the mixture into the pan with the garlic and ginger and bring to a boil.
7. Add the fried cauliflower florets to the pan and toss to coat in the sauce.
8. Serve the Gobi Manchurian hot, garnished with chopped scallions or cilantro, if desired.

Paneer Butter Masala is a delicious Indian dish made with paneer (a type of Indian cheese) and a rich, creamy tomato-based sauce. Here is a recipe for you to try:

Ingredients:

1 lb paneer, cut into 1-inch cubes

2 tbsp butter

1 tsp cumin seeds

1 medium onion, finely chopped

2 cloves garlic, minced

1 tbsp ginger, minced

1 cup tomato puree

1 tsp red chili powder (optional)

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 cup heavy cream

salt, to taste

2 tbsp chopped fresh cilantro, for garnish

Instructions:

1. In a large pan or wok, heat the butter over medium heat. Add the cumin seeds and fry for 1 minute, or until fragrant.
2. Add the onions and cook until they are soft and translucent about 5 minutes.
3. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant.
4. Add the tomato puree, chili powder (if using), garam masala, cumin powder, coriander powder, and turmeric. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the paneer and cream to the pan and stir to coat the paneer in the sauce. Cook for an additional 5 minutes, or until the paneer is heated through.
6. Season with salt, then garnish with fresh cilantro and serve hot.