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Naan (23 rd Serve)

Ingredients:

250 gms Maida
1 cup curd (whipped)
1/4 tsp soda
1 tsp butter
1 tsp oil
1 tsp sesame seeds

Method:

Sieve Maida and mix oil, soda and curd. Knead this into soft dough and divide it into eight portions.

Cover this with a wet muslin cloth for an hour and keep moistening the cloth every 20 min.

Grease a vessel with butter and heat on high flame.

Roll the dough into thick chapatis and stick them to the side of the vessel.

Cover the vessel with a lid and lower the flame to medium.

Because of the steam and the heat of the vessel, the naan with cook from both sides.

Remove when charred as you desire and garnish with sesame seeds.

Now, Naan is ready to serve your beloved hubby.

Top 3 Questions and Answers in one sentence on Special Tips to make delicious "Naan Recipe"

1. Question: What are some expert tips for achieving the perfect texture in a homemade naan recipe?

Answer: To ensure your naan turns out soft and fluffy, knead the dough thoroughly, let it rest for at least 2 hours, and cook it on a preheated cast-iron skillet or tandoor for that authentic taste.

2. Question: How can I enhance the flavor of my naan bread for a delightful culinary experience?

Answer: Elevate the taste of your naan by adding minced garlic or fresh cilantro to the dough, and don't forget to brush the cooked naan with melted butter and a sprinkle of nigella seeds for a burst of flavor.

3. Question: What's the secret to achieving that coveted restaurant-quality appearance in homemade naan?

Answer: To get that classic blistered appearance on your naan, roll out the dough thinly, slap it onto a hot cooking surface, and cook for just a minute or two until it puffs up and develops beautiful golden-brown spots.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)

Hakka Noodles: A Nutritious Recipe (22nd Serv)

My dear housewives, it is my first time that I have tried out the Chinese Recipe. And I did it. Just take a look at it. I am sure it will get a taste for you.

This Indianized version of Hakka Noodles is very tasty and easy to prepare. Carrots and bottles gourd add nourishing value to the dish. Spices add to the taste as well as make the dish easy to digest. These noodles are generally suitable for every constitution. This dish is all time favorite of the kids. It can be served as a full meal or can be eaten as a snack.

Preparation Time: Approx. 1 hr.

Servings: 2-3 people

Ingredients:

Hakka Noodles – 200 Gms
Carrots – 150 Gms
Bottle gourd (dudhi) – 150 Gms
Aubergine – 150 Gms
Spring Onion – 50 Gms
Tomatoes – 200 Gms
Red Chilli Flakes – 2 Gms
Black Pepper Powder – 2 Gms
Asafoetida – 12 Gms
Salt – 12 Gms
Cumin – 2 Gms.
Ghee – 40 Gms

For Sauce:

Water – 25 ml
Green Chilies – 2 nos.
Powder Sugar – 2 tsp
White Vinegar – 2 tsp

Method:

• Add the tomatoes in the boiling water for 3-4 min., remove the skin and cut into long pieces.

• Clean, wash and chop the onion. Peel and cut the carrots and bottle gourd into thin long pieces.

• Cut the aubergines into thin long pieces.

• Take about 400 ml water in a pot and add a little salt. When water starts boiling add the noodles and cook according to the instructions on the packet (about 15 min.) When the noodles are cooked strain the noodles.

• Heat the oil in a skillet and add the cumin seeds. When the cumin stops popping, add asafoetida, black pepper and chili flakes and roast a little. Add the vegetables and salt and allow them to cook on a low flame.

• When the vegetables are almost cooked, add the tomatoes and cook for a little time.

• Mix the noodles and the vegetable preparation just before serving and serve hot.

• One can serve the sauce according to the taste on the noodles.

For Sauce:

• Chop the green chillis very finely.

• Mix all the ingredients of sauce together to make homemade chili sauce.

Cool’s Tip:

As far as possible, it is good to use ingredients which are grown organically. One can refrigerate the remaining chili sauce, for a few days, in a glass bottle.

Top 3 Questions and Answers on Special Tips to make delicious "Hakka Noodles: A Nutritious Recipe".

1. Question: What are the key ingredients for preparing nutritious Hakka noodles?

Answer: Nutritious Hakka noodles require whole wheat noodles, a variety of colorful vegetables, lean protein like tofu or chicken, and a flavorful sauce made with low-sodium soy sauce and sesame oil.

2. Question: How can I reduce the sodium content in my Hakka noodles without sacrificing taste?

Answer: To lower sodium in your Hakka noodles, opt for low-sodium soy sauce, use herbs and spices for added flavor, and limit the use of salt while still maintaining the delicious taste.

3. Question: Are there any healthy alternatives to traditional deep-frying for making crispy noodles for Hakka noodles?

Answer: Instead of deep-frying, achieve crispy noodles for Hakka noodles by baking them in the oven with a light brushing of oil or by using an air fryer for a healthier and equally delicious result.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)

Shrimp Stuffed Papaya (21st Serv)

Papayas are stuffed with a slightly spicy, tangy shrimp salad for a refreshing lunch, brunch, entrée or appetizer. Traditional cooked shrimp may be substituted for baby salad shrimp.

Simply cut the shrimp into ½ - inch chunks

Preparation time: 1 hours, 10 minutes

Ingredients:

• ½ cup mayonnaise
• 2 times, divided use (see recipe instructions)
• 1/8 teaspoon curry powder
• ¼ teaspoon dried dill weed
• 1-1/2 Tablespoons minced mango chutney
• Salt and freshly ground pepper to taste
• ½ pound cooked baby salad shrimp (use frozen of fresh)
• 1 tablespoon minced onion
• 1 tablespoon minced celery
• 2 ripe papayas cut in half lengthwise and seeded.

Preparation:

• Whisk together mayonnaise, juice 1 time, curry powder, dill weed, mango chutney, salt and pepper.

• Pour over shrimp, onion, and celery. Toss gently to mix. Chill for 1 hour to let flavors meld.

• Mound equal portions of the shrimp salad into the papaya halves. Cut the remaining lime into wedges and use as garnish.

And now it is your turn to get the taste of it!

Top 3 Questions and Answers on Special Tips to make delicious "Shrimp Stuffed Papaya Recipe"

1. Question: What are the essential ingredients for a mouthwatering Shrimp Stuffed Papaya Recipe?

Answer: To make a delectable Shrimp Stuffed Papaya, you'll need fresh shrimp, ripe papaya, aromatic herbs, and a blend of savory spices.

2. Question: How can I ensure my Shrimp Stuffed Papaya is both flavorful and visually appealing?

Answer: Achieve a perfect balance of flavors and presentation by marinating the shrimp in a zesty sauce, gently stuffing the papaya, and garnishing with a sprinkle of fresh herbs for a stunning dish.

3. Question: Are there any pro tips for cooking Shrimp Stuffed Papaya that will impress my guests?

Answer: Elevate your Shrimp Stuffed Papaya by grilling the stuffed papaya halves for a smoky touch and serving it with a drizzle of citrus-infused sauce, creating a memorable culinary experience.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind