126
English
Oven use
Oven use
Code
Food
Serving size
Ingredients
1-1
Liiti Chokha
Instructions
Add salt and yogurt to the refined flour and knead into a
soft dough. Rest the dough for some time. For the filling
mix sattu with ginger, garlic, green chillies, coriander
leaves, carom seeds, onion seeds, salt, lemon juice and a
little water. Divide the dough into lemon sized balls and
spread them into small puris with your fingers. Place a
portion of the filling mixture and once again roll into balls.
Add boiled potatoes, brinjal, red chillies, garlic, onions,
green chillies, crushed coriander seeds, coriander powder
cumin powder, amchur salt and mix well. Apply some oil
with brush on crusty plate and place 7 littis on one side
and chokha on other side of the plate and brush with oil.
Put them on the high rack and cook. When the beeps, take
out the chokha and press the
START/+30s
button again.
After cooking, take out the litti and dip them into ghee
and serve hot with chokha.
1-2
Stuffed
Aloo Naan
and Matar
Paneer
2 Stuffed
aloo naan
with Matar
Paneer
Flour (maida) - 2 cup, Baking soda - ¼ tsp.,
Salt to taste, Curd - 2 tbsp., Milk - 2 tbsp.,
Oil for brushing.
Filing
Potatoes - 200 g (3-4 medium sized) boiled,
Green chilly - 1 to 2 pcs., Ginger - 1 inch
long piece, Salt to taste, Red chilly powder
- ⅙ tsp., Amchur (mango) powder - ¼ tsp.,
Coriander (dhaniya) powder - 1 tsp., Green
coriander - 1 tbsp. (finely chopped).
Matar Paneer
Paneer cubes - 100 g, Peas - 1 cup shelled,
Onion - 1 pc. medium size, Green chillies
- 1-2 pcs., Ginger - ½" piece, Red chilli
powder - ¼, Termeric powder - ¼, Cumin
seeds - ½ tsp., Salt to taste.
Code
Food
Serving size
Ingredients
1-2
Stuffed
Aloo Naan
and Matar
Paneer
Instructions
Filter flour mixed with baking soda and salt. Create a
small crater in the flour then pour curd, milk and oil in it.
Mix all these ingredients properly and use some water
enough to knead soft dough. Press the dough nicely with
your hand making it smooth, it becomes very light. Cover
the dough and keep aside for some time allowing it to
ferment only then dough will be ready to make Naan. Peel
and mash the potatoes into small pieces. Add green chilly,
ginger, salt, red chilly, Amchur powder, coriander powder
and green coriander to the potato pieces then mix. Potato
stuffing for Naan is ready. Break of the dough into 8 equal
pieces and round them off into balls. Divide stuffing into
8 equal portions as well. Take a ball of dough, wrap it in
dry flour and flatten with a rolling pin into a Naan. Place
a portion of potato stuffing on the rolled Naan, wrap up
the Naan and close all open ends. Wrap this potato stuffed
ball in dry flour and expand a little with your fingers.
Gently roll with a rolling pin into a Naan. Mix paneer
cubes, shelled onion, green chillies, ginger together and
add red chilli powder, cumin seeds, salt and turmeric
powder and oil. Apply some oil with brush on the crusty
plate and place 2 naan on one side and matar paneer on
other side of the plate and brush with oil. Put them on
the high rack and press the
START/+30s
button. When the
beeps, stir the matar paneer and turn side of naan and
press the
START/+30s
button again. After cooking, take
out the stuffed naan and matar paneer and serve hot.
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4/19/2018 4:21:27 PM
