Dr.

Chef Damu

Roghni Naan
INGREDIENTS Flour Dry yeast Sugar Butter Curd Warm milk Poppy seeds Raisins Saffron strands 1/2 kg 1 tsp 2 tsp 100 gms 30 ml 20 ml 1 tsp 10 gms 5 nos

METHOD: v Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes of till very frothy. v Rub saffron into remaining Milk, Keep aside. v 0L[ pRXU DQG VDOW LQ ODUJH SODWH )RUP ZHOO LQ FHQWUH 3RXU FXUGV DQG yeast solution in it and keep for 10 minutes. v Add curd and knead into soft elastic dough. Put dough in a deep vessel and keep aside covered for 2 hours. v Divide dough into 5 parts. Make rounds, place on a greased baking tray. Keep aside for 15 minutes. Roll into thick oval or triangle. v Keep centre slightly thinner than edges. Sprinkle some saffron water, khus khus, and raisins over naan. v Cook in tandoor, Remove, add some butter over it if desired.

Kadai Murgh
INGREDIENTS Chicken Onion Tomato Cinnamon Cloves Chilies Garlic Ginger Chili powder Turmeric Coriander Oil Salt Coconut (milk) 500 gms 100 gms 100 gms 5 mgs 3 gms 10 gms 25 gms 25 gms 10 gms 1 tsp 15 gms 50 ml to taste 1/2 no

METHOD: v Chop onion, tomato and make a paste of garlic and ginger. v Heat oil in a cast iron kadai add whole garam masala and chopped onion fry till golden brown. v Add garlic ginger paste and fry. v Add chili, turmeric and coriander powder, blend well sprinkle water. v Add tomatoes and blend with onion. v Add chicken and the coconut milk, cook till chicken is done and make it dry. v Check seasoning. v Garnish with chopped coriander. v Serve with paratha or pulao.

Cooking Tips:
To make rotis soft add little bit of oil and make the dough in warm water. Keep it aside covered with moist cloth for about 30 minutes before making Rotis. Your rotis will become soft.

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