96 English
O
v
en use
Code/Food
Serving Size
Ingredients
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 - 1inch 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.
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 crusty plate and pace 2 naan on one side and
matar paneer on other side of the plate and brush with oil and press the
START/+30s
button. When MWO beep once, stir the matar paneer and turn
side of naan and press the
START/+30s
button. When MWO beep second
time, take out the nstuffed naan and matar paneer and serve hot.
Indian combo/dairy guide
The following table presents quantities and appropriate instructions for indian combo.
1. Indian Combo
Code/Food
Serving Size
Ingredients
1-1
Litti Chokha
7 to
10 Littis
with
Chokha
Refined flour (maida) - 1 ½ cups, Yogurt - 1 cup, Salt to taste.
Filling :
Sattu - 1 cup, Ginger chopped - 1 inch piece, Garlic chopped
– 1 inch piece, Cloves – 4, Green chillies chopped – 2 pcs.,
Fresh coriander leaves chopped - ½ cup
Carom seeds (ajwain) - 1 tsp., Onion seeds (kalonji) - ½ tsp.,
Salt to taste, Lemon juice - 1 tbsp.
Chokha :
Potatoes - 4 pcs. medium (boiled and mashed), Brinjal - 1 pc.
medium (boiled and mashed), Coriander seeds - 1 pc. tsp.,
Dried red chillies – 2 pcs., Onions chopped - 3 pcs. medium,
Garlic crushed - 3-4 cloves, Green chillies chopped - 3-4 pcs.,
Coriander powder - 1 tsp., Cumin powder - 1 tsp., Dry mango
powder (amchur) - 1 tsp., Salt to taste, Ghee for dipping and
brushing.
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 pace 7 littis on one side
and chokha on other side of the plate and brush with oil and press the
START/+30s
button. When MWO beep once, stir the chokha and press
the
START/+30s
button. When MWO beep second time, take out the
chokha and press the
START/+30s
button again. When beep, take out
the litti and dip them into ghee and serve hot with chokha.
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2/25/2022 12:19:50 PM
