Hmm Finally I overcomed my so called "Naan Complex" last night by created delicious Gralic Naan!!! some reason I thought I won't be able to make Naan at home. Goes good with almost all Indian currys specially daal makhani.  It is usually cooked in Tandoor but I made it work with conventional oven.

Direction

• 2 cup all purpose flour/maida
• pinch of salt and sugar
• 2 tsp of oil
• 2 tbsp curd/yogurt
• 1 tsp dry yeast
• 1/2 cup luke warm water.
• pinch of baking soda - optional
• 4 Cloves of garlic finely chopped. No Garlic paste plz!
  

Direction

• In luke warm water put yeast and keep it aside for 10 minutes.
• Mix all purpose flour, soda, salt and sugar very well.
• Add oil, garlic and curd and mix it properly. This will make Naan flaky.
• Now with the help of yeast mix, knead dough very well. Add extra water if needed or extra flour if its too soft for you.
• After dough is kneaded "VERY WELL", cover it and keep it in warm place for few hrs may take upto 3 hrs or more. dough will rise and double in volume.
• Heat oven at 500 Degree for 30 minutes. Keep Pizza stone in it , if you have one or cover baking sheet with aluminum foil.
• Divide dough into 6 equal parts. We can usually roll 2 pieces at a time since conventional ovens are same.
• Roll 2 pieces of Naan and put it on baking sheet or pizza stone. It will take 2-3 minutes to cook Naan. cook Naan on Middle rack of oven.
• Finish rest of pieces and you can butter Naans if you like once they are cooked.

Enjoy!!! 

This is one of favorite indian universal dish.......I don't remember any one who does not like it. Fresh green spinach with chunks of cheese and blend of indian species...yummm

Ingredients

• 10-15 Paneer/Cottage Cheese cubes
• 1 bunch of cleaned Spinach
• few green chillies chopped as per taste
• 1 tsp Ginger-garlic paste
• Tomato puree 1 cup
• Salt
• oil
• 1 medium onion finely chopped
• 1/4 cup cashews grinded - optional
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
  
• Pinch of hing/asafoetida
  

Directions:

• Heat a teaspoon of oil in a wide skillet. Add green chillies to hot oil, then spinach. Saute for 5 minutes. Once cooled off blend to smooth paste.
• Heat a few teaspoon of oil in skillet. Add Paneer to it and saute until you see it carmalized unevenly. Take it out of skillet and pour into bowl full of cold water. This makes paneer spongy and light otherwise it has very heavy texture to it. This process is entirely optional. You can just add paneer cubes to gravy straight otherwise.
  
• Heat 2 tbsp of oil in deep pan, add hing and onion and saute for few minutes. Now add ginger garlic paste and saute until onions are carmalized completely. Sometime I make paste of this carmalized onions and mix with spinach puree, if not add tomato puree once onion is carmalized and cook for few minutes. Add salt, cumin powder, garam masala and coriander powder. cook for few more minutes. 
• Add spinach and paneer and stir well. Add water if you think gravy is thick. Cook for few minutes and your palak paneer is ready.

Serve hot with Naan!!!

This receipe is passed to me by  my Friend Varsha. I tried and loved it.

Ingredients

• Butter/Oil/Ghee
• 1 Green Pepper  sliced 1/2 inch                                                            
• 2 Onions (Medium Sized) sliced lengthwise
• 1 cup cubed Paneer
• 4-5 Cashews & Almonds
• 2 Tbsp (Poppy seeds) Khas-Khas
• 4 pieces Garlic
• 3 Medium Tomatoe gravy
• 1 cup Fresh cream
• 1-cup whole milk
• Red Chili powder
• Salt to taste

Direction

• Heat oil and fry onion.
• Grind Cashews, almonds and poppy seeds, add some water if required. Make a fine paste.
• Once the onions are turned golden brown, Add almond, cashews and poppy seed paste.
• Add the finely chopped garlic. Add Tomatoe puree after few seconds.
• Let it cook until you see oil is seperating from gravy.
• Add green peppers, and paneer.
• Add red chili powder and salt. Keep it on medium flame, and then add fresh cream and whole milk.
• let it cook till you can see some oil seperating from gravy. Garnish it with either cilantro or Kasoori methi/Dried Fenugreek.
• I would recommend Kasoori Methi because it adds colour and fragrance to the dish.

Enjoy with Hot Chapati/Naan or Rice!

I tried this receipe with Fresh Organic Spinach which made it more tasty just like Resturant style......

Ingredients

• 3 cups chopped spinach
• 2 large onoins chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chillies
• 1" piece ginger
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• 1 tsp. red chilli powder
• 1 tsp. cinnamon-clove powder
• 1/4 tsp. turmeric powder
• 1/2 tsp cumin seeds
• 2 pinches asafoetida
• 1/2 tsp. garam masala
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste
  

METHOD:

• Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
• Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
• Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
  Keep aside.
• Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
• Drain the potatoes, keep aside.
• In the same hot ghee add the cumin seeds.
• Add the ginger, onions and fry till very tender.
• Add the tomato and further fry for two minutes.
• Add all the dry masalas and fry till ghee separates.
• Add spinach and potatoes.
• When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
• Just before serving heat butter in a tiny saucepan and add the asafoetida.
• Pour over the vegetable and mix gently.
• Serve hot with naan or parathas or even rice.

 Ingredients

• 1 cup whole urad or black gram lentil
• 1/3 cup kidney beans( Rajma)
• 1 tbs grated ginger
• 1. tsp Red chilli powder
• 1 tsp. turmeric powder
• 3-4 tbs. clarified butter 
• 1 tsp. cumin seeds
• 1 tsp. ground cumin powder
• A large pinch of hing
• 1 tbsp minced ginger & garlic
• 1 medium onion (thinly chopped ,optional)
• 2-3 medium tomatoes, finely chopped
• 1/2 tsp. Garam Masala
• 1/2 cup fresh cream.
• coriander leaves to garnish
• Salt to taste
  Wash and soak black urad whole and rajma overnight. When I am out of time I usually soak them for hour atleast. Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are done/soft. I use pressure cooker for all kind of beans and for this I usually do 10-12 whistles. Lightly mash dal and rajma mixture, keep aside. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed dal and rajma to this mixture and little water ( desired consistency). Add garam masala & cumin powder. Correct seasoning, and simmer at very slow flame for 15-20 minutes.Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.

Serve hot with Naan or Paratha or even with rice!