Cheese Stuffed Naan recipes – Pizza Naan Recipe

Cheese Naan without Tandoor recipes – How to Make Cheese Stuffed Naan on Tawa

Cheese naan or cheese stuffed naan is a super yummy and great variation to the authentic naan. Butter naan has always been a hit among us all. This is one of the favorite and most liked Indian breads which can be served with any delicacy. You can also make an amazing variation to these naans and stuff them with soft-melted cheese. This makes it crispy from outside but remains soft from inside.

This cheese stuffed naan can be prepared either in tandoor, oven or on tawa. Serve these delectable naan with any rich gravy curry like dum potato sabzi, paneer butter masala or any sabzi with rich gravy. Everyone will relish eating for sure. You can even pack in lunch for kids, they will love eating it.

Directions

Getting ready:

1. Sieve refined flour in a bowl.

cheese naan recipe

2. Grate the mozzarella cheese in a bowl.

cheese naan

3. Grease a baking tray with some ghee.

cheese naanMaking:

4. Place refined flour in a mixing bowl and make some space in the center. To it add curd, sugar, baking soda, salt, oil and mix the ingredients well.

cheese naan

5. Now with the help of lukewarm water, knead soft and smooth dough. Add water in small portions.

cheese naan

6. Cover and keep aside the dough for 2 to 4 hours to rest.

cheese naan

7. Meanwhile, let us prepare the stuffing. For this add some coriander sprigs into grated cheese.

cheese naan

8. Check the dough after 4 hours. Once done, knead it again till smooth.

cheese naan

9. Now divide the dough into four equal parts. Lift one dough lump and roll in a round shape.

cheese naan

10. Dust the dough ball with some dry flour and place it on a rolling late. Roll it out in 3 to 4 inch diameter rounds.

cheese naan

11. Place 2 to 3 tsp stuffing over it and roll back to the round dough balls.

cheese naan

12. Close the stuffing really well.

cheese naan

13. Dust this stuffed dough ball with some dry flour again and flatten with your fingers gently. Now with the help of rolling pin, roll it out in an oval shape, keeping it little thick.

cheese naan

14. Naan can be prepared in the oven too. For making naan in the oven, place the rolled naan on greased baking tray.

cheese naan

15. Apply some water on the top and sprinkle some kalonji or cumin seeds over it.

cheese naan

16. Next preheat the oven at 250 degree centigrade first. Place the tray on the upper rack and roast for 5 minutes on 250 degree centigrade. Keep checking the naan at regular intervals.

cheese naan

17. After 5 minutes, take out the naan from oven and check.

cheese naan

18. Naan is roasted from top but uncooked from beneath. Flip the side of naan and cook it for 2 more minutes. Check the naan again.

cheese naan

19. Naan is now cooked from both the sides. Apply some ghee over it. Naan in oven is ready.

cheese naan

20. To make naan on tawa, likewise roll out the dough ball to make naan and spread some water over it.

cheese naan

21. Lift the naan and place it on hot tawa keeping the wet side down. When the naan is roasted, you can see bubble over it.

cheese naan

22. When the upper side gets dark in color .i.e. when the naan is roasted from beneath, hold the tawa at the handle and turn it upside down over the flame.

23. Roast the naan directly on the flame until it gets brown spots.

cheese naan

24. Place back the tawa on flame and take of the naan from the tawa with a spatula.

cheese naan

25. Apply some ghee and likewise prepared the other naan.

cheese naanServing:

26. Slice each naan into 4-5 pieces and serve the delectable cheese naan with chutney, sabzi, pickle or any other sabzi with rich gravy and relish eating.

cheese naanSuggestions

  • You can very easily make cheese naan on tawa or in oven. In fact, these cheese naan can be prepared in tandoor as well.
  • Cooking time can vary as per different models of oven.
  • For 2 to 3 members
  • Time – 50 minutes

Cheese Stuffed Naan recipesCheese Naan Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cups (250 grams)
  • Curd - ¼ cup
  • Ghee - 2 to 3 tbsp
  • Mozzarella cheese - 100 grams
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Sugar - 1 tsp
  • Baking soda - ⅓ tsp
  • Salt - ½ tsp or as per taste
  • Oil - 2 tbsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Grate the mozzarella cheese in a bowl.
  3. Grease a baking tray with some ghee.
  4. Place refined flour in a mixing bowl and make some space in the center. To it add curd, sugar, baking soda, salt, oil and mix the ingredients well.
  5. Now with the help of lukewarm water, knead soft and smooth dough. Add water in small portions.
  6. Cover and keep aside the dough for 2 to 4 hours to rest.
  7. Meanwhile, let us prepare the stuffing. For this add some coriander sprigs into grated cheese.
  8. Check the dough after 4 hours. Once done, knead it again till smooth.
  9. Now divide the dough into four equal parts. Lift one dough lump and roll in a round shape.
  10. Dust the dough ball with some dry flour and place it on a rolling late. Roll it out in 3 to 4 inch diameter rounds.
  11. Place 2 to 3 tsp stuffing over it and roll back to the round dough balls.
  12. Close the stuffing really well.
  13. Dust this stuffed dough ball with some dry flour again and flatten with your fingers gently. Now with the help of rolling pin, roll it out in an oval shape, keeping it little thick.
  14. Naan can be prepared in the oven too. For making naan in the oven, place the rolled naan on greased baking tray.
  15. Apply some water on the top and sprinkle some kalonji or cumin seeds over it.
  16. Next preheat the oven at 250 degree centigrade first. Place the tray on the upper rack and roast for 5 minutes on 250 degree centigrade. Keep checking the naan at regular intervals.
  17. After 5 minutes, take out the naan from oven and check.
  18. Naan is roasted from top but uncooked from beneath. Flip the side of naan and cook it for 2 more minutes. Check the naan again.
  19. Naan is now cooked from both the sides. Apply some ghee over it. Naan in oven is ready.
  20. To make naan on tawa, likewise roll out the dough ball to make naan and spread some water over it.
  21. Lift the naan and place it on hot tawa keeping the wet side down. When the naan is roasted, you can see bubble over it.
  22. When the upper side gets dark in color .i.e. when the naan is roasted from beneath, hold the tawa at the handle and turn it upside down over the flame.
  23. Roast the naan directly on the flame until it gets brown spots.
  24. Place back the tawa on flame and take of the naan from the tawa with a spatula.
  25. Apply some ghee and likewise prepared the other naan.
  26. Slice each naan into 4-5 pieces and serve the delectable cheese naan with chutney, sabzi, pickle or any other sabzi with rich gravy and relish eating.

 

 

Aloo bhakarwadi – Samosa Pinwheel Recipe

Aloo Bhakarwadi Recipe – Samosas Pinwheel Recipe

Aloo bhakarwadi, a traditional recipe from Maharashtra and Gujarat can be prepared as a snack and also can be served as starter in any party. This snack recipe is stuffed with spicy potato filling and deep fried till crunchy and crispy.

Potato stuffed bhakarwadi is a modified version to traditional savory bhakarwadi stuffed with spices. It is a fast instant, easy to make appetizer. Here is a step by step recipe to make bhakarwadi at your home very conveniently. Everyone in your home will relish eating this spicy, lip smacking bhakarwadi recipe. Try out our version of this recipe for today’s supper.

Direction

Getting ready:

1. Sieve refined flour in a bowl  to knead dough for making bhakarwadis.

aloo bhakarwadi

2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.

aloo bhakarwadi

3. Add some water in 2 tbsp refined flour and make a batter of running consistency.

aloo bhakarwadiMaking

4. Take refined flour in a big bowl and add 1/4 tsp salt, 1/4 tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.

aloo bhakarwadi

5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.

aloo bhakarwadi

6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.

aloo bhakarwadi

7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.

aloo bhakarwadi

8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.

aloo bhakarwadi

9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.

aloo bhakarwadi

10. Now cut this roll into 1/2 to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.

aloo bhakarwadi

11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.

aloo bhakarwadi

12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.

aloo bhakarwadiServing:

13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

Suggestion:

Spread the stuffing over the poori evenly and then make a roll. Make sure the batter of refined flour is thin and smooth.

  • For 35 to 40 bhakarwadi
  • Time – 50 minutes

Samosa Pinwheel RecipeCheese Naan Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1 cup
  • Refined flour - 2 tbsp (for batter)
  • Carom seeds - ¼ tsp
  • Salt - ¼ tsp
  • Potato - 4 (300 grams)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Ginger - ½ tsp (paste)
  • Green chilly - 1 tsp (paste)
  • Red chilly powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.
  3. Add some water in 2 tbsp refined flour and make a batter of running consistency.
  4. Take refined flour in a big bowl and add ¼ tsp salt, ¼ tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.
  5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.
  6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.
  7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.
  8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.
  9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.
  10. Now cut this roll into ½ to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.
  11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.
  12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.
  13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

 

Fenugreek Leaves Kadhi – Methi Kadhi Recipe

Methi Kadhi – Fenugreek leaves kadhi Recipe

Fenugreek or methi kadhi is an amazing and super yummy twist to the authentic recipe of kadhi prepared with chickpea flour. Fresh fenugreek is available in abundance in markets during winter season. We often make paranthas, sabzi with fenugreek leaves during the winters and like eating them too. Fenugreek sabzi is often made with fewer ingredients and is a family recipe.

But today we are making fenugreek leaves kadhi which everyone will like eating for sure. This recipe has full flavors and taste. Include this unique yet scrumptious Fenugreek kadhi recipe in your daily meals. Try adding another tempering to the kadhi to enhance its flavor. Serve the fenugreek kadhi with piping hot chapatti, parantha or rice and relish eating.

Directions

Getting ready:

Remove the stalk from fenugreek leaves and wash them thoroughly with water. Strain the leaves and dry them completely. Finely chop the washed leaves.methi kadhi

Take curd in a bowl and whisk well until it becomes lump-free.

methi leavesMaking:

Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first. Then add turmeric powder, finely chopped green chilly, ginger paste and saute the masala again.

methi kadhi

Now add finely chopped fenugreek leaves. Add 1 cup of water. Stir and mix well.

methi kadhi

Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.

methi kadhi

Take curd in a big mixing bowl. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.

methi kadhi

Add 3.5 cup of water into the curd-gram flour batter. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.

methi kadhi

Lastly add ¼ tsp red chilly powder and salt in the kadhi. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.

methi kadhi

Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.

methi kadhi

Add another tempering to the kadhi just to enhance the flavor. For that, heat a small pan with 1 tsp oil and splutter cumin seeds first. Then add curry leaves and 1 whole red chilly, turn off the flame. Further add red chilly powder into it.

fenugreek leavesServing:

Pour this tempering over the kadhi. Serve piping hot yummy and mouth watering fenugreek any Indian bread – chapatti, parantha. It also goes well with rice.

methi kadhi

  • For 4 to 5 members
  • Time – 30 minutes

Fenugreek Leaves Kadhi RecipeMethi Kadhi Recipe
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 125 grams
  • Curd – 1.5 cup (300 grams)
  • Gram flour – ½ cup (60 grams)
  • Oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ½ tsp
  • Whole red chilly – 1
  • Green chilly (finely chopped) – 1
  • Ginger – 1 tsp (paste)
  • Salt – 1 tsp or to taste
  • Curry leaves (optional) – 10 to 12
Instructions
  1. Clean and wash the fenugreek leaves twice with water. Finely chop the washed leaves.
  2. Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first.
  3. Then add turmeric powder, finely chopped green chilly, ginger paste and sauté the masala again.
  4. Now add finely chopped fenugreek leaves and 1 cup water. Stir and mix well.
  5. Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.
  6. Take curd in a big mixing bowl and whisk well.
  7. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.
  8. Add 3.5 cup of water into the curd-gram flour batter.
  9. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.
  10. Lastly add red chilly powder and salt in the kadhi.
  11. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.
  12. Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.
  13. Add another tadka to the kadhi just to enhance the flavor.
  14. Heat a small pan with 1 tsp oil and splutter cumin seeds first.
  15. Then add curry leaves and 1 whole red chilly, turn off the flame and add red chilly powder.
  16. Pour this tempering over the kadhi.

 

indiangoodfood.com