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Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection….
Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish. Makes 6 Naan. Ingredients Dough 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 tablespoons yo…Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven. Makes 6 Naan. 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 teas…


  •             BATURAS
  • 1 Pound {31/2 cups}All Purpose Flour,white flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cups plain yogurt 2 large eggs at room temperature
  • 2 teaspoons vegetable oil
  • Vegetable oil for deep frying 
  • Additional flour for kneading and rolling 
  • Sift flour salt and baking soda into a warm bowl. Add sugar,yogurt and eggs.Mix well. Now add lukewarm wa-ter a little at a time until the dough holds into a ball. (You will need a little less than half a cup}.Knead well for 10-15 minutes till dough is smooth and elastic but soft. Form the dough into a ball. Rub the ball with 2 teaspoons of oil. And place in a clean bowl. Cover the bowl with plas-tic wrap or a wet towel and leave in a warm draft free area to rise for 5 hours .(or overnight in a 68-75 degrees F kitchen).Knead dough again .Divide it into 24 equal balls and keep them covered. Heat about 2 inches oil in a deep wok .Let it get smoking hot.Roll out each ball till it reach-es 51/2 inch diameter dusting with flour till it sticks. As soon as rolled out drop into the wok or deep skillet. It firsts sinks to the bottom and then rises and sizzles fry the Baturas 2-3 seconds per side till golden brown.Press down with a slotted spoon use quick light strokes till bread puffs up.Put on lined platter cover with lined plate or inverted bowl. Drain on papertowels. Serve with 
  • Masala
Baturas