Gluten Free Indian Food Biography
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Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
Ingredients:
1/2 cup All purpose flour (plain flour or maida)
1/2 cup whole wheat flour
2 tablespoons Sooji fine (semolina flour)
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry
Method:
Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
After namak paras come to room temperature they should become crisp.
Tips:
Namak paras can be stored for one month in airtight containers.
If the Namak paras are cooked on high heat, they will be soft.
Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.
Recipe makes about 24 Nan khatai.
Nan Khatai
Ingredients:
1/3 cup all purpose flour (plain flour or maida)
1/3 cup fine sooji or semolina
1/2 cup gram flour (besan)
Pinch of baking soda (a little less than 1/8 teaspoon)
1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter
2/3 cup sugar
1 tablespoon sliced almond
1 tablespoon sliced pistachio
Method
Pre heat the oven to 375 degree.
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Let the butter come to the room temperature (butter should be soft not melted)
Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
This is an easy recipe. What do you think?
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
Naan the most popular Indian bread in the Western word, is traditionally cooked in a clay oven or “tandoor”. This recipe uses a
regular home oven.
Makes 6 Naan.Naan Bread
Ingredients
2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
Also needed
1 teaspoon of clear butter (ghee) to butter the Naan
1/4 cup All Purpose flour for rolling
Method
Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the flour and mix well.
Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
Next turn the oven to high broil.
Knead the dough for about one minute. Divide it into six equal parts.
Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
Take naan out of the oven and brush lightly with clear butter or ghee.
Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.
Ingredients:
1/2 cup All purpose flour (plain flour or maida)
1/2 cup whole wheat flour
2 tablespoons Sooji fine (semolina flour)
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry
Method:
Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
After namak paras come to room temperature they should become crisp.
Tips:
Namak paras can be stored for one month in airtight containers.
If the Namak paras are cooked on high heat, they will be soft.
Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.
Recipe makes about 24 Nan khatai.
Nan Khatai
Ingredients:
1/3 cup all purpose flour (plain flour or maida)
1/3 cup fine sooji or semolina
1/2 cup gram flour (besan)
Pinch of baking soda (a little less than 1/8 teaspoon)
1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter
2/3 cup sugar
1 tablespoon sliced almond
1 tablespoon sliced pistachio
Method
Pre heat the oven to 375 degree.
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Let the butter come to the room temperature (butter should be soft not melted)
Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
This is an easy recipe. What do you think?
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
Naan the most popular Indian bread in the Western word, is traditionally cooked in a clay oven or “tandoor”. This recipe uses a
regular home oven.
Makes 6 Naan.Naan Bread
Ingredients
2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
Also needed
1 teaspoon of clear butter (ghee) to butter the Naan
1/4 cup All Purpose flour for rolling
Method
Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the flour and mix well.
Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
Next turn the oven to high broil.
Knead the dough for about one minute. Divide it into six equal parts.
Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
Take naan out of the oven and brush lightly with clear butter or ghee.
Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Gluten Free Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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