Open post

Litti Chokha In Gas Flame – Sattu Bihari Recipe Without Oven – CookingShooking

Hey Foodies,

Litti chokha is a traditional delicacy mainly eaten in Bihar.  It is a dough ball made up of whole wheat flour and stuffed with roasted sattu or commonly known as chickpea flour, mixed with herbs and spices and then roasted over coal. Served with garlic chutney and chokha which is a potato filling, made with fresh herbs and spices. This dish is often confused with a commonly know dish called Baati, but it is a completely different dish in terms of taste, texture and preparation. Litti chokha is a complete meal as you can serve this at lunch and dinner. Very easy to make and mouthwatering to eat. Do try making it.

Recipe below!

Open post

Kabuli Chana Biryani – One Pot Easy Dinner Recipes

Hey Foodies,

Want to try a Vegetarian Biryani of some different style Here is an easy recipe for Kabuli Chana Biryani prepared in one pot. It is a unique biryani recipe with a blend of rice and pulses, cooked together along with aromatic spices and fresh herbs. Kabuli Chana is commonly used to make Chole, but this time let’s make a one pot hearty meal with Kabuli Chana.

Recipe below!

 

 

 

 

Open post

Paneer Parcha Sabzi Recipe | Indian Main Course – Restaurant Style Indian Recipes

Hey Foodies,

Paneer Parcha, a dish close to paneer pasanda though quite different.

paneerparchair3

This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, basically any side dish.

paneerparchair1

A mild flavored rich birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!

paneerparchair4

Recipe below!

 

Pictograph:

Step 1: Add Plain flour to a mixing bowl.

paneerparchair5

Little high on the fats, but this paneer parcha tastes divine. Much better than the one I tasted at the restaurant. Why not try this and share a virtual treat with me? That’s all for today, keep cooking & stay fantastic!

Open post

Mili Juli Sabzi Recipe – Restaurant Style Indian Main Course Recipes

Hey Foodies,

Here’s another sabzi for you..

milijulisabziir2

This Mili Juli Sabzi is a very similar recipe to mix veg sabzi, but has some good amount of influence from South parts of India..

milijulisabziir3

A combination of flavors so great, I’m sure you’ll love it! Let’s get to the recipe now 🙂

milijulisabziir4

[widget id=”text-5″]
Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
 
Ingredients
  • Onion - 2 {finely chopped}
  • Coconut - ¼ cup
  • Potato - ¼ cup {roughly diced}
  • Carrots - ¼ cup {roughly diced}
  • Cauliflower - ¼ cup {small florets}
  • Beans - ¼ cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - ½ tsp
  • Asafoetida - ¼ tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - ½ tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - ¼ tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - ¼ tsp
  • Coriander - handful [chopped]
  • Corn Flour - ½ tsp
  • Capsicum - ¼ cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - ½ tsp
  • Split Bengal Gram / Chana Dal- ½ tsp
  • Split Skinless Black Gram / Dhuli Urad Dal- ½ tsp
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
Instructions
  1. Preparing Vegetables : Heat up a pan, add 1 - 1½ tbsp oil, followed by the carrots & potatoes. Stir occasionally and cook till golden then take down in a bowl. When the potatoes & carrots are done, add the beans & cauliflower to the pan and cook till golden transfer to the same bowl.
  2. Then add about ½ tbsp of more oil if needed, and add the paneer cubes & cook till golden. Take down these paneer cubes separately.
  3. Brown Onion Paste with Coconut : In another pan, add about a tablespoon of oil and the two chopped onions, Stir & cook till brown in medium flame. Add the ¼ cup of fresh coconut & cook for a minute. Let it cool down to room temperature and then blend to a paste.
  4. Preparing the sabzi : In a kadhai or wok heating up in medium flame, add in 2 tbsp of oil. After it gets hot, add : cumin seeds, asafoetida, curry leaves, slit green chili, dry red chili, bayleaf. Stir and cook for 3-4 seconds, then add in the ginger garlic paste & cook for half a minute.
  5. Now, add in the brown onion paste we made earlier & cook it until it starts leaving the sides of the pan & starts oozing out oil. Pour in the blended tomatoes, add salt as per taste & cook till it starts leaving the sides of the pan.
  6. Add the masalas to it : kashmiri red chili powder, black pepper, amchoor powder, garam masala & sambhar powder and a pinch of sugar. Also add in a handful of chopped coriander and stir well, cook for a good minute of two.
  7. Dissolve the ½ tsp corn flour in 1 tbsp water. Pour that in to the gravy, mix well.. Then add the roughly diced capsicum, fried vegetables(only veggies not paneer.) & about 3 tbsp of coconut milk. Stir well, add a cup or two of water & cook it for 2-3 minutes in medium flame.
  8. Then add in the fried paneer, stir well cook for a minute and transfer to a serving platter.
  9. For Tadka Garnish In a tadka pan, add a tsp of oil. Once hot, add in the mustard seeds. As they splutter, add the chana & urad dal & stir till golden. Then add the curry leaves & dry red chili. Switch off flame, add a good tsp of chopped coriander & pour right into the sabzi. Serve hot/
Notes
The restaurant I had this sabzi served it with a garnish of kurkuri beans.. Basically a fritter similar to kurkuri bhindi. You may make that, out of the 4 attempts I made at home I made the kurkuri thing thrice,, But the recipe gets more complicated and takes longer time.. So to reduce the hassle, I skipped it the fourth time, and it was still great 🙂 If you are a person who likes eating chicken pieces in a dish with a hand, you would like the kurkuri thing in the dish.
Also in the dish at the restaurant, it was loaded with black cardamons & cloves.. I skipped 🙂
You can add tamarind pulp instead of amchoor powder, I ran out of it that's why replaced with amchoor powder.

milijulisabziir1

I hope you like this beautiful combination of flavors, now come-on try the dish & tantalize your tastebuds! That’s all for this week.. Thanks 🙂

Open post

Palak Paneer Recipe – Dhaba Style | Indian Main-Course

Hey Foodies,

What’s so great about winters? It’s Fresh Peas, Spinach, Sarson ka Saag, Strawberrys, and more.. So, recently on a trip, We were running out of time for the return so we hopped into a dhaba kind restaurant and quickly said Palak Paneer and naans.. My god, the hunger and how we(Me and Dad) finished the whole plate of Palak Paneer and Naans! And the taste was out-stannddiiinggg! And believe me, I had never liked palak paneer earlier..

palakpaneerrsdsir1

So, as the winters were here, I thought to make some at home, Umm.. It was good but not like, then kept trying other ways.. Sometimes loads of garlic, sometimes extremely acidic, sometimes with some thickener, sometimes.. And went on, Unless i thought to avoid the blanching and make the gravy in one go like make the masala and add spinach and puree.. And breezee, it was awesome, and better than the dhaba 😀 😀 😀

palakpaneerrsdsir4

Look, look at that! If you aren’t a fan of it, I would strongly suggest you to try this recipe.. So good, mouthwatering.. Wish there was a technology which would make food be able to taste from the screen.. 😀

[widget id=”text-5″]
Palak Paneer Recipe - Dhaba Style | Indian Main-Course
 
Ingredients
  • Palak / Spinach – 3 Bunches (chopped)
  • Paneer – 225g
  • Cream – 2 Tb.
  • Onion – 1 (roughly chopped)
  • Tomato – 1 (roughly chopped)
  • Coriander – ¼ cup
  • Ginger – ½” (grated)
  • Nutmeg / Jaiphal – a pinch (grated)
  • Garlic – 5-6 Cloves (chopped)
  • Green Chili – 1 (chopped)
  • Bayleaf - 2
  • Cumin Seeds – ½ tsp
  • Yogurt – ¼ Cup
  • Oil – 1 Tbsp
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Red Chili Powder – ½ tsp
  • Turmeric – ¼ tsp or less
  • Sugar – ¼ tsp or less
  • Salt – to taste
Instructions
  1. Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
  2. Once slightly cooked, add one roughly chopped onion and stir.. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
  3. Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices – ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder and then grate in some nutmeg.
  4. Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
  5. Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
  6. Heat up a pan, add the paste and get it to a simmer.. Add more salt if required, also add the 2 tbsp cream. Mix well.
  7. Grate about 25-30 grams of paneer straight in the pan, and chop rest.. Mix well, and Serve Hot! Enjoy 🙂
Notes
Notes:
Paste : Its upto you to make a thick, coarse paste with specks of spinach, and so on or make a silky smooth one.. I personally like the thick paste with specks which hand blender makes well 🙂
Tips on the Green Color : Adding something acidic helps, like curd or lemon.. Curd is in the recipe which gives a good taste and helps. Do not Cover the pan at all, always cook in open pan.
I prefer to just chop the spinach and use.. If you wish, you can blanch the spinach, then chop and then add.. But I prefer this way. If blanching is your thing, you can add a pinch of baking soda in the water.. it will make sure its greener!
½ tsp Slightly Broiled and Hand Crushed Dry Kasoori Methi/Fenugreek can be added in the end.
If you wish, you can fry the paneer. Or add about ½ tsp oil in a pan, add the paneer and kind of shallow fry them then add the paste..
If you want strands of onions in the end result, you can chop 1 more onion into Half Moons and then kind of open them.. Then take ½ tsp oil in a pan and then add the onions cook for a minute then add the puree.. The place I had palak paneer had such onion strands.. Bothways taste amusing!
Video Recipe –

 

palakpaneerrsdsir3

What are you waiting for, try this and enjoy the awesomeness! 🙂 😀

palakpaneerrsdsir2

Once you try this, and you’ll always make it this way and prefer making than ordering cause it gets ready so fast! 🙂 That’s all for today!
Thanks 🙂

Open post

Garlic Naans Recipe In Tawa – Eggless Naan Recipe Without Oven and Tandoor

Hey Foodies,

We all enjoy naans, but have you tried garlic naans? Yes, Great, let’s make them at home without eggs, oven tandoor.. No? You gotta try this, its awesome! 😀

garlicnaan3

The bread, that we enjoy the most in restaurants, Naans topped with Garlic and Coriander takes it to next level!

garlicnaan4

Let’s dive right into the text recipe :

garlicnaan1

[widget id=”text-5″]
Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
 
Ingredients
  • Flour - 2 Cups + More for dusting
  • Warm Water - As required
  • Yeast - ½ tbsp
  • Sugar - 1 Tbsp
  • Salt - to taste
  • Oil - 1 tbsp
  • Garlic - ⅓ Cup [half chopped and half grated]
  • Coriander Chopped - 3 tbsp
  • Butter - To Brush
Instructions
  1. Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
  2. In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
  3. Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
  4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
  5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
  6. Mix the garlic and coriander in a bowl for the topping.
  7. Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
  8. Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
  9. Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
  10. Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
  11. Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!

Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂

That’s all for today, Thanks 🙂

Open post

Paneer Sabzi in 5 mins from Scratch – Delicious Indian Sabzi | Stir it Up, QUICK

Hey Foodies,

We’re all short of time at times.. And Quick to make Recipes come to rescue.. This Stir it Up, QUICK series is all about that!

Paneer Sabzi 5 min-5

This Paneer Sabzi is a to-go sabzi of my mumma! She makes it all the time whenever she runs out of time.. With just a couple of ingredients that are available in everyone’s pantry this better be the “to-go recipe” 🙂

Paneer Sabzi 5 min-1

So, when the recipe is quick, why waste time talking about it?

[widget id=”text-5″]
Paneer Sabzi in 5 mins from Scratch - Delicious Indian Main Course | Stir it Up, QUICK!
 
Ingredients
  • Oil - 1 Tbsp
  • Onion - 1 Med Size
  • Cumin Seeds - 1 Tsp
  • Salt - To Taste
  • Tomatoes- 2 Med Size
  • Red Chili Powder - ½ Tsp
  • Turmeric Powder - ¼ Tsp
  • Coriander Powder - 1 Tsp
  • Paneer - ½ [Chopped]
  • Milk - As required
  • Chopped Coriander - 2-3 tbsp
  • Sugar - ½ tsp [Optional]
Instructions
  1. Start by heating a pan, add a tbsp of oil.
  2. While the oil is getting hot, take one onion and grate it using a grater. As the oil gets hot, add a tsp of cumin seeds and once they sizzle, add the grated onion.
  3. Stir well, add salt to taste and then let them cook in medium flame while they're cooking grate two tomatoes using a grater.
  4. Once the onions are cooked well, add the grated tomatoes and cook for about 30-40 seconds or until some what moisture is evaporated in high flame.
  5. Add the chili powder, turmeric and stir. Then add the coriander powder and cook the masalas well for about 30-40 in high flame. Add sugar if desired.
  6. Add the chopped paneer and stir well. Add about a ¼ cup of milk and stir well, add more if desired. Get this to a boil, finish with chopped coriander and ENJOY!
Notes
You can serve this as a dry sabzi as well, by skipping the milk.

Paneer Sabzi 5 min-2

Not only when you’re short of time, many of our friends want to enjoy comfort food at home that can be made quick and fast without a lot of ingredients, and this is all about! This paneer sabzi is easy to make and quick to slurp.. With all the comfort, totally our comfortfood!! Make and enjoy 🙂

Thanks

Open post

Vegetable Pulav Recipe in 15 Mins / Microwave Veg Pulao | Stir it Up, QUICK!

Hey Foodies,

There are times, when we’re out of time! Agree?

MWPulao2

So, here’s my Quick to make Veg Pulao Recipe.. Well, It just takes 2-3 mins of active time, and rest all the cooking happens on the microwave.. And you know what? While the rice cooks, you can stir up a lipsmacking paneer sabzi from scratch as well, Recipe coming next week!

MWPulao1

Let’s get cooking 🙂

Text Recipe :

[widget id=”text-5″]
Vegetable Pulav Recipe in 15 Mins / Microwave Veg Pulao | Stir it Up, QUICK!
 
Ingredients
  • Rice - 1 Cup [Soaked for 10 mins or more]
  • Oil - ½ Tbsp
  • Cumin Seeds - 1 Tsp
  • Chili - 1 Tsp
  • Carrots - 3-4 Tbsp
  • Peas - 3-4 Tbsp
  • Corn - 3-4 Tbsp
  • French Beans - 3-4 Tbsp
  • Salt - To Taste
  • Coriander - 1 Tbsp
Instructions
  1. Start by adding the oil, cumin seeds, chili and all the veggies and the salt in a bowl. Stir it up, and Microwave for 1 minute at full power.
  2. Add the soaked rice, and two cups of water. Microwave for 14 minutes at full power. Mine is a 800w, adjust time as per your one.
  3. Let the rice rest for 10 mins before serving, add some coriander and fluff it up! Serve hot, as it is with some raita or some of our Paneer Sabzi.

MWPulao3

Easy to make, Yet one of most delicious things.. Comfort food it is after-all! Thanks for tuning in, thats it for today 🙂

Thanks

Yaman

Open post

Navratan Korma – Restaurant Style Recipe

Hey,

Navratan Korma, nine jewels in a rich creamy korma gravy.

Navratan Korma4

This mild-ly sweet korma is a favorite of everyone, and goes well with almost any bread or rice preparation.. I love to eat it just as it is as well, so Let’s get to see how to make this Restaurant Style.

Navratan Korma3 Navratan Korma1

Text Recipe

[widget id=”text-5″]
Navratan Korma - Restaurant Style Recipe
 
Ingredients
  • The Ratans : Potatoes - ¼ Cup (Parboiled)
  • French Beans - ¼ Cup (Parboiled)
  • Carrots - ¼ Cup (Parboiled)
  • Peas - ¼ Cup (Parboiled)
  • Paneer - ¼ Cup
  • Cashews - 2-3 Tbsp
  • Raisins - 2-3 Tbsp
  • Pineapple - ¼ Cup
  • Apple - ¼ Cup
  • Pomegranate - 2-3 Tbsp
  • Other Ingredients - Onion - 1 Large (Sliced and Fried)
  • Cashewnuts - 2 Tbsp
  • Khus-Khus / Poppy Seeds - 1 Tbsp
  • Magaz / Melon Seeds - 1 Tbsp
  • Oil - 2½ Tbsp
  • Ghee - ½ Tbsp
  • Shahi Jeera / Black Cumin - ½ Tsp
  • Ginger Garlic Paste - ¼ tsp
  • Green Chili - ½ Tsp
  • Cardamom - 2
  • Bayleaf - 1
  • Cloves - 2
  • Salt - As desired
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp (Kashmiri Preferred)
  • Coriander Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Cumin Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Chat Masala - ½ Tsp
  • Tomato ketchup - 2 tbsp (Or puree of 1 large tomato)
  • Sugar - 1 Tsp (Add more if desired, taste and adjust)
  • Cream - ¼ Cup
  • Saffron - 1 Pinch (Soaked in hot water for a while)
Instructions
  1. Soak the cashews, khus khus and magaz in ½ cup hot water for an hour. Mix with fried onion and make a smooth paste.
  2. Heat Oil and Ghee in a pan, add the shahi jeera,cloves,cardamom, bayleaf. Stir and then add the chopped chili and ginger garlic paste. Cook for a minute.
  3. Add the onion and soaked nuts paste and cook until gets a boil, then add in salt, turmeric, red chili powder, chat masala, coriander powder and cumin powder. Mix well.
  4. Add 1 cup of water and cook for 5 minutes in medium flame. Add the tomato ketchup, mix well and cook for 15 more minutes stirring every 2-3 minutes in medium flame.
  5. Once cooked, add the sugar and cream. Mix well and adjust consistency by adding water.
  6. Add the parboiled potato, peas, carrot and beans, along with cashews and raisins. Mix well and cook for 5 minutes.
  7. Then add the paneer, pineapple and apple. (You can add pomegranate as well.) Mix well, add saffron and cook for 5 minutes.
  8. Garnish and ENJOY!
Notes
This Navratan Korma is usually made with Potato, Peas, Beans, Carrot, Paneer, Cashews, Raisins and Pineapple and Apple. You can add cauliflower as well, i prefer to skip it.
1 Tbsp of Condensed Milk can be added at the last.

Navratan Korma2

 

So, what are you waiting for? Try it and Enjoy the Royal Mughlai Cuisine! 🙂

That’s it for today,

Thanks!

Open post

Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks

Hey,

Today, let’s cook up a very popular bread appetizer/snack that is splendid to the eyes, as well as to your tastebuds!

Cheesygarlicbread (1)

Well, this is Cheese and Corn Stuffed Garlic Bread Sticks, or in other words Stuffed Garlic Bread Sticks.. Let’s dive in!

Cheesygarlicbread (3)

Cheesygarlicbread (4)

 

Very easy to make, yet one of the most delicious dishes.. Dominos serves this in there menu, and Here I’m showing my way to make it 🙂 Bdw. looks cheesy na?

[widget id=”text-5″]
Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks
 
Ingredients
  • For Dough - Plain Flour - 1¼ Cup
  • Instant Yeast - ½ Tsp
  • Sugar - 1 Tsp
  • Garlic Cloves - 8-10 {Chopped Fine/Minced}
  • Garlic Powder - ½ Tsp
  • Onion Powder - ¼ Tsp
  • Salt - To Taste
  • Oil - 2 Tbsp
  • Oregano - ½ Tsp
  • Basil - ¼ Tsp
  • Thyme - ¼ Tsp
  • Chili Flakes - ½ Tsp
  • For Spice Mix - Salt - 1½ Tsp
  • Black Pepper - ¾ Tsp
  • Oregano - 2 Tsp
  • Garlic Powder - 1½ Tsp
  • Onion Powder - ½ Tsp
  • Basil - ½ Tsp
  • Rosemary - ½ Tsp
  • Thyme - ½ Tsp
  • Red Chili Flakes - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp
  • Amchoor Powder - ½ Tsp
  • Sugar - ¼ Tsp (Optional)
  • For making the breadsticks - Corn Meal - To Dust
  • Mayonnaise - 2 Tbsp
  • Grated Cheddar Cheese - About ⅓ Cup
  • Sweet Corn Kernels - 3-4 Tbsp
  • Jalapenos - 2 Tbsp {Small chunks}
  • Grated Mozzarella Cheese - Little more than ⅓ Cup
  • Spice Mix - As Required
  • Butter - To Grease
  • Oregano - ¼ Tsp
Instructions
  1. For the dough : add the yeast and sugar to ½ cup water and keep aside for 10 mins.
  2. In a mixing bowl, add all the rest ingredients and mix well add the yeast and water mix and make a dough if needed add more warm water. Knead the dough for 5-6 mins.
  3. Place the dough in a greased bowl and cover with a damp towel/cling warp and let it prove for a hour or until its doubled.
  4. For Spice Mix - Add all the ingredients in a mortar-pestle and pestle it down until well combined and grounded for about 10-12 mins.
  5. For making the breadsticks - After the dough has proved, take it out and place it in a corn meal dusted surface and knead for a minute or two.
  6. Roll the dough out to 26cm diameter in a corn meal dusted surface.
  7. Spread mayonnaise in one side of the dough(in a semi circle way), get some cheddar cheese in, followed by sweet corn kernels, jalapenos, a little of spice mix and mozzarella cheese.
  8. Apply water in the edges and fold over. Press down the edges. Something like a calzone it is so far.
  9. Transfer this to a tawa/pizza tray which is very well greased with butter. Make slits in the bread at 1 inch difference to make the slits but just make slowly and dont go to the bottom.
  10. Take butter and grease the bread with it. Sprinkle the spice mix over and a little of oregano.
  11. If you like more of bread structure, let it rest for 25-30 mins before baking. Otherwise bake it right away at 200 C in a preheated oven for 20-25 mins or until its well baked.
  12. Give your temptations a wait of 10 mins before slicing.. Slice and serve..
Notes
I usually add the spice mix in the dough instead of adding the oregano, basil, thyme, chili flakes. Works both ways and taste awesome both ways.
Video :

Cheesygarlicbread (2)

 

So, whatcha waitin? Make and enjoy 🙂 Liked it? Make sure you share it with your friends 🙂

Thankzzz.. 

Posts navigation

1 2 3
Scroll to top
Translate »