Скачать с ютуб Learn How to Make (Mince & Potato) Naan Bread at Home | Homemade Qeema & Aaloo Naan в хорошем качестве

Learn How to Make (Mince & Potato) Naan Bread at Home | Homemade Qeema & Aaloo Naan

Follow us on instagram & facebook @teejays.kitchen insta:   / teejays.kitchen   fb: https://fb.com/teejayskitchen2020/ –––––––––––––––––––––––––––––– HOMEMADE QEEMA & AALOO NAAN Ingredients for Dough • All purpose Flour - 1 Kg • Butter - 3 Table Spoon • Fresh Milk - 2 Cups • Powdered Sugar - 2 Table Spoons • Salt - 1 Tea Spoon • Yeast - 2 Tea Spoon • Fresh Yoghurt - ½ Cup • Lukewarm water - 1 Cup (or as required) Method for Making Dough Mix all above ingredients in a large bowl and then knead well. Cover it with cloth or cling film and leave it to rise at a warm place for about two hours. Note: You can use either of the Minced Veal, Beef, Mutton or chicken, just ensure it is finely grounded. Remaining ingredients and recipe will remain the same. Ingredients for Qeema Filling • Minced Meat - ½ Kg (double minced) • Onion - 3 medium size (finely cut/ chopped) • Tomato - 3 medium sized (cut into very small pieces) • Green Chilies - 3 medium size (cut into very small pieces) • Garlic Paste - 2 Table Spoon • Ginger Paste - 2 Table Spoon • Cooking Oil - 2 table spoon • Salt - ½ tea spoon • Red Chili Powder - ½ Tea Spoon • Chaat Masala - 1 Tea Spoon • Cumin Seeds - 1 Tea Spoon • Garam Masala - ½ Tea Spoon Method for Qeema Filling Heat cooking oil in a suitable pan over medium heat. Add Ginger & Garlic paste and fry it for 2 minutes. Add minced veal and Salt, Red chilies, Chaat Masala, Zeera, Garam Masala and mix it well. Fry everything for a couple of minutes and then cover with lid and let it cook for another 12-15 minutes on medium heat. Remove the lid and ensure that the minced meat becomes totally dry. Remove it from flame and let it cool completely. Transfer the cooked minced meat in a bowl and add thinly chopped tomatoes, onion and green chillies. Mix it well so that it become uniform. Minced meat filling is ready. Ingredients for Potato Filling • Potatoes - 3 medium sized (boiled and mashed) • Tomatoes - 1 medium sized (thinly chopped) • Onion - 2 medium sized (thinly chopped) • Green chilies - 2 (thinly chopped) • Cumin seeds - 1 tea spoon • Chaat Masala - 1 Tea Spoon • Chilli flakes - ½ tea spoon • Salt - ½ tea spoon • Dry coriander - ½ tea spoon Method for Potato Filling In a large bowl, add mashed potatoes. Then add thinly cut tomatoes, onion, green chilies, zeera, chaat masala, chili flakes, salt, dry coriander. Mix it well with hand so that a unform mixture is achieved. Potato Filling is ready. Method for Assembling Naan Take the risen dough, knead it again with greased hand. Greased hands would ensure that the dough would not stick on hands. Make about 14 dough balls. Flatten two dough balls in shape of chapatti (flat bread) of equal size. Add handsome amount of qeema or potato filling on one flat bread and spread it evenly leaving the edges. Coat all the edges with water and then lay other flat bread on top of the qeema filling. Prick the top flat bread with a fork at multiple places. Press the edges nicely so that both flat breads stick to each other. Now brush eggwash on the top surface of the uncooked naan and sprinkle with sesame seeds or black seeds (kalonji) or a mix of both. Alternatively, instead of egg wash, melted garlic butter can also be brushed for added flavor. Place the raw naan in a 180 degree Centigrade pre-heated oven for 7-8 minutes. Brush with melted butter immediately after taking out from the oven. An excellent quality Qeema or Potato Naan is ready. This naan will remain soft and will not become hard even if left in open for 6-8 hours. –––––––––––––––––––––––––––––– Believe by Roa   / roa_music1031   Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: https://bit.ly/roa-believe Music promoted by Audio Library    • Believe – Roa (No Copyright Music)