Food Delivery- Rice/Roti/Paratha
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Aloo-Paneer stuffed Naan Special
- The Spicy Aloo/Paneer Naan Recipe is a twist to a traditional naan where the addition of spiced potatoes and garlic gives a delicious taste.The Naan is super simple to make and you can even serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
- Cuisine: North Indian Recipes
- Course: Lunch
- Diet: Vegetarian
- Equipments Used: Pure Iron Roti Tawa, Steel Mixing Bowl
₹80.00 -
Amritsari Staffed Special Kulcha...
- An authentic Punjabi meal of Amritsari kulcha and Amritsari chole is a heavenly delight on the plate and palate.
- The delicious tandoori stuffed Amritsari Aloo kulcha is perfect to serve with Pindi chana masala or Amritsari Dal. In fact
- Amritsari stuffed Kulcha recipe is the perfect Indian bread recipe from Punjab.
- It is a perfect Indian bread recipe for breakfast, lunch or dinner.
- Also known as Amritsari Naan I can easily have this Kulcha solely with just tangy green chutney.
₹75.00 -
Butter Tawa Roti (2pcs)
- Roti is an Indian bread that was traditionally made in clay ovens or Tandoor
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You can serve this roti with vegetable curries, dals, or with chicken or mutton gravies.
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serve it with Paneer Masala, Chicken Tikka Masala, or Dal Tadka. You can also serve it with Indian style stir-fried vegetables and any dal.
₹25.00Butter Tawa Roti (2pcs)
₹25.00 -
Food Delivery- Makki di...
- In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
- Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
- Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
₹30.00Food Delivery- Makki di...
₹30.00 -
Plain Paratha 5pcs
Notes for soft and flaky parathas:
- Make sure the dough is not too hard or not too soft by adding little water at a time as needed.
- Knead the dough really well after adding the oil to make sure that the dough is lump free.
- Allow the dough to rest for 10 to 20 minutes. Cover the dough at this step to avoid it getting dry.
- Roll with light hands. Do not apply too much pressure.
- Cook by gently pressing the paratha on the sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
- Apply ghee when the paratha is cooked half way through or when its almost fully cooked.
Tips on storing the dough and parathas:
- Dough can be refrigerated in an air tight container for up to 3 days.
- When using refrigerated dough, allow the dough to come to room temperature before rolling.
- Cooked Parathas can be refrigerated for 3 to 4 days or frozen for a longer shelf life. Reheat the Parathas on stove top griddle with a sprinkle of oil or ghee.
₹75.00Plain Paratha 5pcs
₹75.00 -
Plain Special Naan
- Soft and slightly chewy are these delicious naan made without yeast. For some folks using yeast can be a daunting affair and so this recipe fits in as it is incredibly easy to make.
- Naan is a leavened flatbread made in some countries in asia. These bread are baked in a tandoor ( a cylindrical oven made of clay).
- It is also popular in India and is served in almost all restaurants.Though naan is not made in Indian homes as a staple.
- It is Roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis. For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This naan bread recipe uses baking powder and curd for the leavening.
₹49.00Plain Special Naan
₹49.00 -
Special Butter Naan
Ingredients
- degi mirch
- garam masala
- coriander powder
- salt
- sugar
- kasuri methi
- cardamom powder
₹70.00Special Butter Naan
₹70.00 -
Super Quality Jeera Rice
- 1 cup basmati rice
- 2 to 3 tbsp ghee or oil
- 1 bay leaf
- 1 star anise
- 4 green cardamoms
- 2 tsps jeera or cumin
- 1 to 2 green chilies slit
- 4 cloves
- 1 strand of mace or javithri
- 3 to 4 tbsps fresh fine chopped coriander leaves
₹99.00Super Quality Jeera Rice
₹99.00