Make Non-Sticky Sabudana Khichdi: Fool-Proof Step-by-Step Guide
Breaking Naan
by BreakingNaan
1y ago
What is Sabudana Khichdi Sabudana Khichadi is a delightful Indian dish hailing from the Western region of India, particularly Maharashtra. This recipe has gained widespread popularity owing to its distinct taste and uniqueness. Sabudana Khichdi is often consumed during religious fasts, or vrats, as it is made with non-grain ingredients and provides an energy boost during these periods. This delicacy, brimming with rich flavors, is indeed a testament to Indian culinary diversity and expertise. It can be eaten either for breakfast or lunch and is considered to be one of the most popular comfort ..read more
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Asparagus with Saffron Butter
Breaking Naan
by BreakingNaan
4y ago
Asparagus of Spring The pandemic has stuck robbing me of a trip to Germany. I had so much looked forward to another trip where i could eat Spargel. Served seasonally in germany the white asparagus is a delicacy. But since we are socially isolating and white asparagus is not really easy to find in Wisconsin (although not impossible) we settled for the green one. Thick Asparagus Before trying the white asparagus in germany i used to think the tender thin spindly asparagus is bees knees. But it generally easily overcooks and if you char it leaves no asparagus behind. The thick asparagus when cook ..read more
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Saffron Butter
Breaking Naan
by BreakingNaan
4y ago
Saffron Butter is the simplest of recipes. Its a compound butter that can be used to add a sweet smelling aromatic component to the dish. What do you do? Take a few strands of saffron and crush them with a grain or two of salt till powdered in a mortar and pestle. Then add some cold butter slices. If this is unsalted, add some salt to preference. Then crush this in the mortar and pestle with the powdered saffron. Let this stay for 30 minutes to infuse or use up if you have to right away. Saffron Butter Toast As easy as it sound. Toast a bread to perfection. We trust our griddle pan more than ..read more
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Moong, zucchini and potato Hirwa Rassa
Breaking Naan
by BreakingNaan
4y ago
Let the leftovers guide you We hoarded cilantro. Well not exactly hoarded but bought two bunches instead of one in our weekly shopping. So we had a whole bunch left over and we got another bunch in the next weeks grocery so needed to use up one. We made a green chutney by grinding: 1 cup chopped cilantro, 0.5 cup shredded fresh coconut (in our case defrosted from frozen), 2 cloves of garlic, a teaspoon of chopped ginger, half a chopped jalapeno deseeded (no serranos available else would have added a small serrano deseeded) sea salt to taste, 0.25 tsp sugar and fresh squeezed lime juice to tast ..read more
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Ginger, Lemongrass & Basil Lemon Soda
Breaking Naan
by BreakingNaan
4y ago
The sun conjurer drink With Covid19 people have been stockpiling things. While not an advisable practice, whats stockpiled in our fridge was lots of fresh ginger and lemon. To use them up a stunningly refreshing drink almost screaminng summer is what came to mind. Watch Kaustubh Naik of Retox Pune and Andheri make cocktails So around the same time our friend and talented mixologist Kaustubh Naik launched a channel to teach people to make various cocktails. We drew some inspiration from him as well but did what we could with ingredients on hand. Follow his channel Cocktail King on Youtube to wa ..read more
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Beetroot and four cheeses toastie
Breaking Naan
by BreakingNaan
4y ago
Our Toastie Method So recently we have been in love with open faced toasties whenever something like cheese which will bind things together is involved. This way you can really pile in more goodies onto the bread if you like it that way. Also no need for sandwich presses or monitored grilling. And when it is time to eat there are usually no spillages like a stuffed toasted sandwich. The method is super simple. You can pre toast the bread with some grease optionally like oil or butter or ghee under the broiler. We use the low setting for two to three minutes for each side. Optionally you can on ..read more
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Batatyacha Kachrya and fried egg
Breaking Naan
by BreakingNaan
4y ago
Eggs and Potatoes There is a strong eggs and breakfast culture in india. But since potatoes are also big part of the cuisine they are surprisingly not very common with eggs at breakfast. There will be omelettes, and bhurjis and all with bread and cheese but not necessarily potatoes. We got acquainted to the morning grease combo of potatoes and eggs through the diners in the US. Hash browns or skillet potatoes on the side. When done well, this can be a satisfying kickstart to the day. Crispy edges on the hashbrowns or the garlic and parsley kick of the chez nanou potatos when they were open in ..read more
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Tomato Sandwich Toast
Breaking Naan
by BreakingNaan
4y ago
Summer Candy As summer peaks the heirloom tomatoes ripen. The sit on the vine and get juicy and sweet. When we bought this, the tomato was so ripe that it was peeling itself in the grocery bag. A tomato this perfect does not need anything. A bite of this is sweet acidity with gelatinous umami bursting in your mouth. It is a moment to celebrate every season when the tomatoes are this perfect. We peeled it and stamped out a big hunk with a ring mould cutter / cookie cutter. We evened the top and bottom sides with knife and the rest of the tomato was used for a watermelon and tomato gazpacho. W ..read more
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Sweet onions and wisconsin cheese soup
Breaking Naan
by BreakingNaan
5y ago
Sweet onions The august farmers market in madison brought in some exquisitely sweet onions. They are maybe as sweet as other onions but very low in pungency. This makes them easy to eat raw, a way we love to eat them with indian thalis. The low pungency and sweetness of the onions gave us an idea to use them a onion soup. We did not need to do the french kind where onions are caramelized to reduce the pungency and transform the sugars. Due to inherent quality of these onions we could do a simple clear broth. The sweet onion and leeks broth We also had some leeks on hand which made the perfect ..read more
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Beetroot Koshimbir
Breaking Naan
by BreakingNaan
5y ago
About Koshimbir An indian thali consists of mains as well as sides that go with the mains. Of the sides there always use to be one type which my mom made almost for every meal. It primarily had vegetables, mainly raw but sometimes cooked. Cucumber or carrot or radish were the common ones depending on whats fresh at the market. In summers yogurt will also be used to bring the koshimbir together. Koshimbir would have elements of acid from lemon or yogurt, texture from peanuts or coconut, heat from chilies or chili powder. The koshimbir could be seasoned raw or also sometimes with flavor infused ..read more
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