- 3 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 pinch turmeric
- 2 cloves
- 4 black peppercorns
- 2 black or brown cardamom pods
- 2 cup dried coconut
- 2 cup Basmati rice
- 3 cups water
- 1 1/2 teaspoon salt
- Pre-soak rice for 20 mins & then rinse well.
- Heat ghee or butter in a heavy pot & sauté cumin till brown.
- Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.
- Add & stir in coconut. Sauté till golden.
- Add rice & continue sautéing, over medium heat for 2 minutes.
- Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 15 minutes, until the water has evaporated & the rice is cooked.
Garnish with cashews, raisins & almonds.
Serve with any main curry.
- ¾ cup Milk & Water 50/50
- 1 tsp. Yeast
- 1 tsp. Sugar
- 2 cups Plain flour
- 1 tsp. Salt
- 4 tbsps. Clarified butter (Ghee)
- 2 tbsps. Yoghurt
- 2 tsps. Onion seeds
- Whisk warm milk/water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
- Add plain flour into a large bowl add the yeast mixture, half of the ghee and the yogurt.
- Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
- Place the dough in a large greased bowl, cover and let stand in a warm place for 1/2 hours or until the dough is doubled in size.
- Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round Naans.
- Cover an oven tray with foil and grease the foil. Brush the nan with a little of the remaining ghee and sprinkle with some of the onion seeds.Cook Naan under a very hot grill for about 2 minutes on each side or until puffed and just browned
Stuffed Parantha (Potatoes)
- 200 grams potatoes (grated)
- 5 grams Dhaniyaa Fresh coriander
- 5 grams Podina mint leaves
- Salt (according to taste)
- Chilli powder (1 tbsp)
- Garam Masala (1/2 tbsp)
- Wheat Flour (2 big bowls)
- 2 tbsp oil
- Wash and then chop all the potatoes put it in a large bowl
- Also add the chilli powder, Coriander, Mint, Garam Masala and the salt according to taste.
- Mix with the wheat flour and oil. (not much water is not needed as the potato juices are enough)
- If the dough is soft add more flour.
- Then cook on hot plate called the Tawa