Cheese – Stuffed Pears

#naan Naan, flatbread and a must eat at an Indian restaurant is traditionally baked inside blazing-hot clay ovens (Tandoor). I am presenting a homemade version that is actually quite easy to make on a hot skillet and stove top and is fluffy, crispy outside/ soft inside and very tasty#butternaan#indianbread#mudita’skitchen. Ingredients Make 10 naan medium size 3 cups +1/2 cups All purpose flour Packet (8 gm)/ 2 ¼ tsp dry yeast 3/4 cup water lukewarm 1/2 cup plain yogurt (dahi) room temperature 1 teaspoon sugar 1 teaspoon salt (or to taste) 3 tablespoon melted butter and more for naan on top 4 tablespoons kalonji (optional) Method In a bowl, mix lukewarm water and sugar. Sprinkle the yeast on top.Keep aside and let it rise for about 10 minutes till it is bubbly. Mix 3 cups of flour, salt, plain yogurt and melted butter in a big wide bowl. Add the yeast mixture. Mix and knead well to form a soft dough. Add water as required. Keep adding more flour if you find the dough too sticky or add additional water if the dough is hard. Knead for about 8-10 minutes till it is soft and non sticky Put the dough in an oiled bowl and cover with a wet towel or cling wrap and place in a warm place. Let the dough rise till it is double in volume (About two hours). Once the dough has doubled, remove the towel/ cling and punch the dough down. Divide the dough into ten equal pieces. Take each piece and form a ball. Flatten and roll into round flat bread shape (About 5 mm thick) Sprinkle a bit of the kalonji on top of each naan and roll it in the dough. Place the naan on a hot tawa/griddle. When they start to bubble, and the edges turn slightly brown, flip it and cook on the other side. Roast both sides on a flame (alternately, you can put it in toaster till it is slightly crispy) Spread butter on the top and serve hot with Matar (Dry peas) curry or Chole (Chickpeas/ Garbanzo beans curry)or any curry. Note: you can store it for about 1 week in the fridge. Whenever you need, roast it in the toaster and serve.

#biryani#Full of the flavor of India, this hearty supper dish is great for a evening or afternoon #mudita’skitvhen#vegetable biryani.

#Aloosamosa#samosa is Super yummy snack we’re always excited to eat.#aloo samosa #mudita’skitchen#recipe#snack#food#indianfood#teatime# #Crust 2 cups all purpose flour 1/2 cup oil 1 tsp salt 1 tsp ajwain Water 4 cups oil for frying Stuffing 3 large potatoes 1 cup peas 2 green chillies (finely chopped) or paste 1 tsp ginger (finely chopped) or paste 1 tsp red chilli powder 2 tsp coriander powder 1 tsp garam masala 1 tsp amchoor powder Salt to taste 1 tsp cumin seed Method Put the oil in the pan and put on the gas on medium flame. When the oil is heated add the cumin seeds. When the cumin seeds start crackling, add the potatoes and peas. Next, stir in all spices except amchoor and garam masala. Cover the lid until tender. After that, add the garam masala and amchoor powder. Let cool for sometime and lastly lightly mash the potatoes - it should sort of be like a curry - not smashed all the way, but not whole either. Keep aside. For the dough, use the same recipe as the mathri dough. Divide the dough into 6 equal pieces. Take one piece and roll it like chapathi (about 6-8 inch diameter). It should not be too thin or too big. Cut in half to make two semi circles. Fold like a cone and stick the ends together by applying some water on the edges for binding. Stuff the potato curry and bind the edges by applying some water. Make sure all edges are sealed properly or oil may seep in when frying. Let the samosas dry for about 5 to 6 hours. Start the stove at medium heat and use either a fry pan or if you have one, a deep fryer. When the oil is heated, slow the heat and fry the samosas until golden. Make all the samosas in the same manner. Your samosas are ready to eat! Serve with tea and any chutney.

So good and so easy, there’s no excuse not to make dessert from scratch-especially if you substitute apple-pie filling for fresh apple slices, because you will knock almost 10 minute off the preparation. Ingredients 1 cup your favorite granola ½ cup firmly packed dark, brown sugar ½ cup old fashioned rolled oats ½ cup chopped walnuts or pecans 1 tbsp ground cinnamon ½ cup (1 stick) butter,at room temperature 4 large apple braeburn peeled, cored,and cut into ½ inch slice ½ cup maple syrup 1 tbsp fresh lemon juice vanilla ice cream for serving Method Preheat the oven to 400f. Grease a deep 2 - quart baking 2- quart baking dish. In a medium bowl, combine the granola, brown sugar, oats,nuts and cinnamon. Using your fingers, blend in the butter. Place apple slices in the prepared baking dish and sprinkle with the maple syrup and lemon juice. Cover the apples with the granola mixture and bake for 40 minutes, or until the apples are tender when pierced with a sharp knife. Serve warm with ice cream, If desired.

#mango#summertime #mudita’skitchen.

#lauki kofta#curry#rice#Lauki kofta is a very tasty curry. When you want a very exciting curry, it’s great! If you used to eat meat but are now becoming a vegetarian, this dish is very good because it tastes like what meat would. Serves 4 1 small lauki - peeled and grated - when grating, make sure to remove the water ½ cup chickpea flour and more if required 2 medium size tomatoes - grated 1 medium onion - finely chopped 2 green chillies- finely chopped 1 tsp ginger - finely chopped 1 tsp garlic - finely chopped Red chilly powder to taste 1 tsp cumin seed ¼ tsp hing 1 tsp garam masala 1 tsp turmeric powder 2 tsp fresh coriander leaves 2 tsp dry coriander powder Salt to taste Oil for frying Method First, make the kofta batter. Mix the lauki, chickpea flour, salt, 2 tsp red chilly powder or as you like and green chilly. If the batter is too watery, add more chickpea flour. Next, make pakoras with this batter. Check out my recipe on pakoras to learn how! Add oil, cumin seed, and hing to the pan. When it starts crackling, add onion and mix. Keep at slow heat for about 4-5 minutes or until the onion is golden brown. Add the tomatoes, ginger, garlic, turmeric powder, red chilli powder, and coriander powder. Mix everything, and wait for 2 minutes. Now, add 2 cups water and close the lid for about 3-4 minutes. When the gravy starts boiling, add the koftas (the pakoras you made earlier) and garam masala. Mix, and turn off the gas. Cover the lid for about 3-5 minutes. Garnish with coriander leaves. Serve with rice, naan and chapati!

#bakedasparagus#tomatoes🍅 #This healthy, delicious recipe is a perfect side dish! Asparagus is very nutritious, and this is a great way to get some vegetables in while making them taste great#mudita’skitche. Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

#Pav bhaji is a popular Indian fast food dish that originated in the state of #Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India.#recipe on. Website #mudita’skitchen.

#naan baked with peach and cheese #peach#mozzarella 🧀#herb#mudita’skitchen.