Naan Pizza

Ingredients:

Naan - 5 small or 2 big

Tomato Ketchup - 3 tbspns

Red & Green Bell Pepper - few thinly sliced

Red Onions - few thinly slided

Jalapenos or Anaheim Peppers ( Bajji Milagai) - 1, cut into thin circles

Baby Corns - 2 or corn kernels few

Coriander Leaves - 2 tbspns, finely chopped

Shredded Cheese - 1/2 cup

Salt and Pepper for seasoning

Chat Masala - few pinches

You can add any vegetables of your choice

For  the paneer mixture:

Grated Paneer - 1 cup

Chili Powder - 1/4 tsp

Cumin Powder - 1/4 tsp

Chaat Masala - 1/4 tsp

Salt and Pepper to taste

Method:

Preheat oven to 425F and line a baking tray with parchment paper. 

Mix all the ingredients mentioned for paneer mixture in a bowl. Keep it aside. 

Place the naans on the baking tray and apply a tbsp of ketchup on each and spread evenly. 

Next equally divide the paneer mixture onto the naans and spread evenly. 

Now start layering the veggies red and green bell pepper, red onions, anaheim peppers. Sprinkle some salt and pepper to taste. 

Next top it with cheese and coriander leaves. Sprinkle some chat masala, salt and pepper to taste. 

Bake for about 10 - 15 mins or until the cheese melts. Keep an eye on the naans to avoid burning. 

Inspired from here

Paneer Tikka Kathi Rolls

Ingredients:

Rotis - 4

Cabbage - 1/2 cup, shredded

Coriander Leaves - 4 tbspns, chopped

Green Chutney - 4 tbspns

Salt to taste

Oil for cooking

For the Paneer Tikkas;

Paneer - 1 cup, cubed

Curd - 1/4 cup

Dried Ginger Powder - 1/4 tsp

Chili Powder - 1 tsp

Dried Fenugreek Leaves/Kasuri Methi - 1/2 tsp

Garam Masala - 1/2 tsp

All Purpose Flour/Maida - 1 tbspn

Oil - 1 tbspn

Salt to taste

Method:

For the Paneer Tikkas;

Combine the curd, dry ginger power, chili powder, kasuri methi, garam masala, plain flour, salt and 1 tbspn of oil and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.

Heat 1 tbspn of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside.

How to proceed;

Mix the cabbage, chopped cilantro and salt together. Apply 1 tbspn of green chutney on each roti.

Spread the cabbage mixture equally on each roti. Put the paneer tikka filling equally in the centre of each rotis and roll up tightly.

When you want to serve, cook the rolls on a hot tava (griddle) using little oil.

Serve hot.

Inspired from Tarla Dalal

Masala Paneer Naan

Ingredients:

Wheat Flour - 2 cups

Sugar - 2 tsps

Dry Yeast - 1 tsp

Yogurt/Curd - 1 tbspn

Ghee - 1 tbspn

Salt - 1/2 tsp

Warm Water - for kneading the dough

Oil - needed for making Naan

For the Masala Paneer;

Paneer - 2 cups, grated

Coriander - 1/4 cup, chopped finely

Green Chili - 2, chopped finely

Salt - according to taste

Method:

Combine sugar with yeast and keep aside for 5 minutes. To this mixture add the yogurt, ghee, salt and wheat flour. Add warm water and knead the dough soft for 5 minutes. Cover the dough with wet cloth. Keep aside for 30 minutes.

For the filling;

Mix all the masala paneer ingredients. Divide the stuffing into equal portions. Keep it aside.

How to proceed:

Roll out one portion of the dough into a circle using whole wheat flour for rolling.

Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle using whole wheat flour.

Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.

Repeat with the remaining dough and stuffing to make more Naans. Serve hot with Curd!

Spinach Aloo Paratha/Palak Aloo Paratha

 

Makes 6 Medium Size Parathas

Ingredients:

Whole Wheat Flour - 1 1/2 cups

Besan Flour - 1/3 cup

Potato - 1 boiled and grated

Spinach - 3/4 cup, chopped

Green Chilies - 2, chopped

Curd or Milk - 4 tbspns

Oil - 1 tbspn

Salt to taste

Method:

Mix all the ingredients and make a dough.

Roll out the dough into small or medium rotis of your choice with the help of a little flour.

Heat a tawa and place the rolled out parathas on it. When the top of the parathas change color, flip over and spray some oil over it. After about 20 secs flip over and press and rotate the parathas with a kitchen towel. The parathas would puff up. Serve hot with a dollop of butter or with curd and pickle.

 

Sweet Potato Paratha

Inspired from here

Ingredients:

Sweet potato - 1 medium sized

Wheat flour / Atta flour - 3 cups

Salt - 1/4 tsp

Red Chili Powder - 1 tsp(increase according to the spicyess level)

Cumin Powder - 3/4 tsp

Oil - 2 tbspns + more for cooking

Ginger Paste - 1/2 tsp or less(optional)

Water - as needed

Method:

Boil and mash the sweet potato until smooth without lumps. Mix the flour, salt, red chili powder and cumin powder well. Add the oil and ginger paste and mix until the oil is well incorporated. Add the pureed sweet potatoes and knead to a soft pliable dough sprinkling water as needed. Set aside for 30 mins. Take golf ball sized dough and flatten it with a rolling pin. Make circular parathas dusting with flour. Heat a tawa and place the rolled out parathas on it. When the top of the parathas change color, flip over and spray some oil over it. After about 20 secs flip over and press and rotate the parathas with a kitchen towel. The parathas would puff up. Serve hot with a dollop of butter or with curd and pickle.

Avocado Parathas

Inspired from here

Serves : 12 Parathas

Ingredients:

Ripe Avocados – 1, medium

Lemon Juice – 2 tbspns

Salt – 1 tsp or to taste

Garlic – 2 tbsp, minced or Garlic Powder - 1 tsp

Green Chilies – 1 or 2, finely chopped

Cilantro – 2 tbspns, chopped

Cumin Powder – 1/2 tsp

Oil – 1 tbspn 

Chapati Flour (Whole Wheat Flour) – 2 cups (approx)

Additional Oil – for cooking

Additional Flour – for dusting

Method:

Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.

Mix in the lemon juice, salt, garlic, green chilies, cilantro, cumin powder and oil. Combine well. Add the flour in little at a time. Mix well to incorporate and form a soft pliable dough. You may need a little less or more than  2 cups of flour – add as needed. Drizzle a few drops of oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes. Once you are ready to make the parathas, give the dough one more quick knead.

Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls. Take a dough ball and flatten between the palms of your hand. Dip in additional dry flour and start rolling with a rolling pin. Once the paratha is rolled out and the tawa is hot, place it on the tawa. Move the paratha and make sure it does not stick.

Allow it to cook until the parathas change color and little bubbles to appear. Flip and drizzle a little oil and smear it. Flip it again and press gently with a spatula while rotating the parathas. Flip once again and smear oil and spread it on the other side as well.  Flip once again and allow it to cook for just 30 seconds or a minute.

Take the parathas from the tawa and place it in a hot case till ready to serve. Serve hot with yogurt and pickle .