Everyone love to eat crispy and crunchy paratha. These rich parathas are the traditional accompaniment to any dish. Enjoy a special recipe of frozen paratha at breakfast or lunch time.
Garlic bread is ideal for any Italian meal. Garlic is good for the memory and keeps the body healthy. This Microwave Garlic Bread recipe can be prepared in as little as 5 minutes. This is an easy way to do garlic bread if your oven is filled with other dinner items. It tastes better than any garlic bread bought from a store or pizza restaurant.
Photo: Microwave Garlic Bread Recipe
Try this Microwave Garlic Bread recipe that’ll make you wonder why you didn’t try it earlier.
Ready In: 5 minutes
Prep Time: 3 minutes
Cook Time: 2 minutes
This recipe make 4 serving(s).
Ingredients
1 loaf french bread
2 tbsp salted butter or margarine
1 tsp garlic powder
1 tsp chopped basil leaves
Method
Cut loaf into 2-inch thick slices.
In a small bowl, combine the garlic powder with margarine.
Mix well.
Spread garlic butter on both sides of each bread slice.
Sprinkle with basil.
Arrange bread slices on a microwave safe plate then put it in the microwave for 30-40 seconds or until garlic butter is melted.
Puri is a traditional breakfast for Sundays in Pakistan, so why not make your Sunday special and make this brunch meal at home and with ease. Yum Yum!!
Sweet Cornbread _ A rich, sweet, cake like cornbread made with cornmeal, sour cream, egg, milk, butter, flour,sugar and baking powder. Sour cream makes it nice and moist. This cornbread goes well with just about anything.
Chinese paratha is an interesting chinese style stuffed bread recipe. This chinese paratha taste heavenly with tomato and chilli sauce. Paratha are stuffed with chinese sauces, sauteed veggies like cabbage, green onion, carrots and green bell pepper.
Photo: chinese paratha recipe
Try the easy recipe of Chinese Paratha shown below!!
Bakarkhani Naan is a yeast-raised Pakistani flat bread with a delicious crunchy texture. Goes great with curries. Check it out Bakarkhani Naan recipe here:
Sift flour, yeast and salt in a large bowl. Add sugar, cardamom powder, egg and 1/2 cup clarified butter. Knead with warm milk and make a soft dough. Cover and let it aside for 2 hours to rise.
Preheat oven at 200 degree C.
Divide dough into eight portions and shape into the balls. Roll out each ball into a thin round flat bread.Apply a little clarified butter on bread then fold into half. Apply butter again and fold length wise.
Now roll into a spiral and flatten with your palm. Again roll into a thick naan. Place naan on a baking sheet. Sprinkle with poppy seeds.
Bake in the preheated oven for 10 minutes or until crispy and golden.
Immediately brush with remaining butter and cover with a damp cloth.
Mix all the ingredients for the dough together and make a soft dough.
Knead very well and leave aside for 1/2 hour.
Roll out the dough into thin chapaties and cook them lightly on a tava (griddle).
For the stuffing:
Heat the oil, add the onion and cook for 1 minute.
Add the tomato and green chili and fry for 1 minute.
Add the chopped potatoes, mixed vegetables, chili powder, turmeric powder, cashew nuts, coriander and salt.
To Proceed:
Grease a baking dish.
Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
Wash, chop spring onion greens and the small pearl onions at the tip of the greens and grind it in the mixer without water to a fine consistency.
Transfer ground spring onion from step 1 to a broad bowl and add wheat flour, chick peas flour, chilli power, turmeric powder, garam masala powder, coriander powder,cumin seeds, salt, lemon juice, and cooking oil to it and knead it into a soft and pa liable dough.
Pinch out required quantity of the dough from it.
Spring onion paratha dough and the pinched out ball.
Dust the pinched out ball in wheat flour and roll it the required thickness on a thick plastic sheet.
Place a skillet on medium flame and sprinkle a little oil or ghee on it.
When heated place rolled paratha from step 3 on it and roast it .
When done apply oil again ,flip and roast the other side as well.
When done enjoy with either butter and chutney powder or tomato ketchup.
Kulcha is a popular Pakistani flat bread from Punjab, especially Lahore. These soft textured breads (kulcha) are easy to prepare. You can make kulchas in the tandoor as well as on a tawa or griddle.
I don’t like the soapy smell of yeast in breads. Hence have used less amount of it and thus added milk too.
Kulcha can be made plain or stuffed. you can also stuff kulcha with potato filling as shown in the aloo paratha recipe. You can also make different variations of kulcha like onion, paneer or pudina kulcha.
Must try this stuffed kulcha recipe, you’ll not disappointed.
Remove from the fire and dissolve sugar in the milk.
Step 3
Sprinkle yeast on top of milk and set aside for 15 minutes until it froths. Step 4
Sift flour and salt together.
Step 5
Add butter and mix.
Step 6
Make a well in the center of the flour mixture and pour in the milk.
Mix with hand or a wooden spoon until smooth.
Step 7
Grease a large bowl and put in the dough.
Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or until doubled.
Step 8
Remove dough from the bowl.
Step 9
Knead with the help of some flour.
Step 10
Divide into 6 or 8 pieces and roll into balls.
Step 11
Roll out on a floured board into roughs, almost 1/4-inch thick. If using a filling, put it in the center, seal edges over filling and roll out again carefully.
Step 12
Let kulchas rise for approximately 15 minutes.
Step 13
Heat a griddle or tawa or a non-stick pan.
Step 14
Carefully place kulcha on it and cook on medium heat. Turn before it browns.
Step 15
When the other side begins to cook, add some oil and fry until golden.
Step 16
Make the other kulchas the same way. Stuffed Kulcha is ready to serve.Enjoy!
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Serve with with channa or with any vegetable or your choice.
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If you like Stuffed Kulcha recipe and make it then let me know your feedback by commenting below.
Want to Make mouthwatering keema waly naan at home? This is my Keemay Waly Naan Recipe for everyone who likes to eat Naan.
Delicious stuffed naan with a delicious spicy mince.These naans turn out really soft, juicy and delicious and they are made on the oven.
Must try this Keemay Waly Naan Recipe, hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.
An easy to make sweet and sour meatloaf recipe. It’s covered with a tangy sweet and sour sauce made on the stove. Its sweet and sour flavor adds a deliciously different twist to this longtime standby. Very good and delicious. Check it out the Sweet and Sour Meatloaf recipe here!!
Preheat oven to 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.
Step 2
Mix together well and place into a 5×9 inch loaf pan.
Step 3
Push the meat loaf down into the pan forming a well for the sauce around all the edges.
Step 4
Bake at 175 degree C for 40 minutes.
Step 5
Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar and mustard.
Step 6
Bring to a boil and remove from heat.
Step 7
After meat loaf has cooked for 40 minutes. Remove from oven and pour sauce over the top of the meat loaf.
Step 8
Return to oven and bake at 175 degree C for 20 more minutes.
Step 9
Let’s sit 5 minute before from pan. Sweet and Sour Meatloaf is ready to serve. Enjoy!
A delicious and different, mince stuffed paratha is presented to you that will make your breakfast tastier and more special than usual. Give it a try!!
For the dough :Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 10 minutes.
Step 2
Then make small balls from the dough and keep it aside.
Step 3
For filling: Boil the minced mutton in salted water until it is tender.
Step 4
Now heat the oil in a pan, add onions and fry until brown.
Step 5
Also add grated ginger-garlic, salt, turmeric, chili powder, coriander powder, garam masala, boiled mutton and fry till the water dries and the oil separates.
Step 6
Add the chopped coriander leaves and remove from the heat.
Step 7
Keep it aside.
Step 8
Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle.
Step 9
Place the filling mixture on one round chapati and cover with a another round chapati and seal the edges.
Step 10
Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati.
Step 11
Take care it should not break while rolling it out.
Step 12
Grease the griddle (tawa) with Ghee or clarified butter.
Step 13
Place the paratha over it and when the base turns slightly golden color, apply Ghee on the top and turn the paratha on the other side.
Step 14
Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Keema Paratha is ready to serve.
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Serve hot with mint chutney or curd.
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If you like Keema Paratha Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Keema Paratha, do share with us and we would be glad to give it a try.
No meal is complete without bread or rotis .In Pakistan we have lots of variations and variety of making rotis ,paratha and puris.
Missi roti is a delicious and healthy flatbread made with a mixture of gram flour and wheat flour and seasoned with spices. The aroma that hits one’s nostrils while making the rotis is so pleasant and appetizing.
Photo: Missi Roti Recipe
Check it out the Missi Roti Recipe here!!
Prep Time:30 minutes
Cook Time:20 minutes
Servings:8
Difficulty Level:Medium
Ingredients
2 cups whole Wheat Flour (atta)
3 cups Gram flour (besan)
1 onion, finely chopped
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
6 green chilies, finely chopped
1 teaspoon Cumin seeds
1 teaspoon crushed red chili
1 teaspoon red pepper
1 teaspoon dry coriander, crushed
1/4 teaspoon garam masala powder
2 tablespoon dry fenugreek leaves (methi)
2 tablespoon pomegranate seeds (anar dana)
Salt to taste
Water to knead
butter as required
Directions:
Step 1
In a mixing bowl, sift both flours.
Step 2
Add all the dry ingredients and mix very well.
Step 3
Now add onion, chopped mint leaves,chopped coriander and green chilies.
Step 4
Mix well.
Step 5
Now knead the dough very hard with cold water.
Step 6
Knead it for 8-10 minutes and keep it aside.
Step 7
After ten minutes again knead the dough for 5 minutes.
Step 8
Put in the refrigerator for 1 hour.
Step 9
After one hour, make medium balls with the help of oil or flour.
Step 10
Roll it with rolling pin very lightly.
Note: ( It will be sticky so be careful.Flour will help you to roll it).
Step 11
Preheat griddle or tawa and cook roti with or without oil.
Step 12
Remove from the griddle and spread butter over the hot roti.
Step 13
Missi Roti is ready to serve. ENJOY!!
Recipe Note’s
If you feel your dough is so sticky you can add little more flour only little dont put soo much.
If you have pizza stone you can also make roti in oven.
You can put desi ghee on roti when you serve it.
Serving Suggestions:
Serve it with lassi and green chutney.
If you like Missi Roti Recipe and make it then let me know your feedback by commenting below.
Chapati is a [highlight]Pakistani and Indian flatbread[/highlight]. It’s also called “Roti”. Chapati accompanies most Pakistani and Indian meat, vegetable and lentil curries. This is a most basic and simple recipe of Chapati. If you want to make these ahead, keep them moist and pliable under a damp towel. Do try it!!
Add water a little at a time until you get a pliable dough which is not runny.
Step 3
If you over do the water just add more flour you are looking for something like the consistency of play dough.
Step 4
Now flour your hands well, pour a little over the dough too and knead well for 5 minutes.
Step 5
Regularly reflour your hands as needed to prevent the dough sticking.
Step 6
Divide the dough into 4 pieces and roll each flat and thin using a well floured rolling pin on a floured surface.
Step 7
Heat a heavy pan or griddle to a high heat and cook the chapatis without any oil for about 2 minutes on each side.
Step 8
Cover in foil and keep in a warm oven until required.Chapati is ready to serve.
Enjoy!
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Serve with curries or lentils.
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If you like Sweet Potato Halwa recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Mango Rus, do share with us and we would be glad to give it a try.
