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    The Beginning; Indian Recipes From My Home. Page 1 The Beginning; Indian Recipes From My Home. Page 102 - If you're just learning how to make your own paneer, this is a great way to turn them into Paneer Wraps or Paratas. You can easily double the quantity, and don't fuss too much about ensuring the one lot sets perfectly, you're going to grate it and mix well for this recipe. If you're aiming towards a more plant-based diet, this recipe should be saved. - 4 cups finely grated paneer 1 tsp coarse cumin powder, freshly roasted 3 tbsp Jalapeño slices, chopped small 1 tbsp crushed green chillies 1 tbsp ground ginger 1 tsp black salt Half a tsp salt 2 tbsp fresh coriander chopped Half tsp red chilli flakes - Combine well using your hands. It should come together so that it may be rolled into a ball. - Use the recipe for the Dhal Roti dough and fill these paneer balls into there. - Roll as you would Dhal Roti and toast in a non-stick pan. Top with cubes of firm butter and eat immediately. - Styling: @eliseruddle Photography: @saaleha_b
    The Beginning; Indian Recipes From My Home. Page 8 The Beginning; Indian Recipes From My Home. Page 89 and Page 96. - It's almost time to wrap up 2020 but not without first taking you back on some of your earliest memories as a child. Well at least, some of mine. - I'll always have some recollection of having these packed for lunch; Butter Beans Roti Wraps, wrapped in tinned foil and placed neatly into Tupperware. This, ironically, was also one of the first meals that I learnt how to cook, and one that our son cooked all by himself by following the recipe in my book. - I especially love any leftovers rolled into roti, and served with a cup of sweetened tea. It does seem like I enjoy any curry with tea on the side. It really is a part of my DNA. - For this evenings post in the Wrap it Up (2020) series, I wanted to share what a huge part of my home and family these simple yet satisfying meals are. They are easy, inexpensive and convenient. - Do you remember taking left-over curry sandwiches or roti wraps to school as a child?
    The Beginning; Indian Recipes From My Home. Page 1 The Beginning; Indian Recipes From My Home. Page 107 and Page 207. - A few days ago, I shared a recommended serving-suggestion using the recipe for Lamb Kebabs from my book. Using the same recipe, you can transform the kebab mixture into Lamb Paratas for a light lunch, or as a starter to a meat-heavy dinner. - I'm inclined to finding ways to elevate ingredients or meals. I also love the versatility of a Kebab mixture, not to mention that the Parata recipe in my book can be used in one of 2 ways. - I really want to demonstrate the value of how recipes can be adapted, and how much value one can get from a singular book if applied appropriately. - There are 3 steps to this recipe: 1. Cook the Kebab mixture in butter and allow to cool. 2. Prepare the Parata dough and use a small pot lid to shape. You should get 10 to 12 rotis out, which yield 5 to 6 completed Paratas. 3. Fill one side of the Parata with the cooled, cooked mince, top with cheese, mayonnaise and chilli sauce and cover with the second Parata. - The Paratas need to be pressed all along the sides and toasted in a non-stick pan. Drizzle butter once complete. - Serve with chilli sauce.
    The Beginning; Indian Recipes From My Home. Page 4 The Beginning; Indian Recipes From My Home. Page 43. - If you'd like to attempt making your own Paneer, I've shared a recipe in my book. Alternatively, purchase a block (they're freezer-suitable). - Paneer has a mild and milky flavour. I've drawn inspiration from a few sources on Pinterest and I've found that adding the black salt, chaat masala and kasuri Methi elevates the somewhat flat flavour of the paneer. Im tempted to add Amchur powder on the next attempt to really add more of an authentic flavour to this Wrap. - Paneer Marinade 500g of paneer, cut into 1.5cm cubes 1 tsp ground coriander powder 1 heaped tsp ground garlic 1 heaped tsp ground ginger 1 tsp red chilli powder Half a tsp ground black pepper Half a tsp black salt Half a tsp salt 3 tbsp thick yogurt 1 tbsp freshly chopped mint 1 tbsp freshly chopped coriander Half a tsp garam masala Half a tsp tumeric 1 tsp kasuri methi 2 tbsp ghee - Red Onion Half a sliced red onion 1 tbsp lime juice Half a tsp Chaat masala - Mint, Coriander and Coconut Sauce A handful of fresh mint A handful of fresh coriander Half a tsp ground cumin 2 tbsp desiccated coconut 1 tsp salt 1 tsp ground garlic 1 tsp sugar 1 pepperdew - Additional Half each: red, green and yellow pepper, thinly sliced 2 tbsp butter Freshly chopped coriander Store-bought frozen parata Lettuce - Step 1: Marinate the paneer and set aside. Step 2: Sprinkle lime juice and chaat over the onion. Step 3: Blitz all ingredients for the Mint Chutney Step 4: Lightly fry the peppers in butter for 3 to 4 minutes. Add the Marinated paneer and toss on high until browned and slightly crispy. Toss chopped coriander in. - To assemble: Toast the Parata. Add lettuce. Lightly spoon the Mint Chutney over. Top with the Red Onion and chaat mix. Top with the Paneer and Pepper mix. Roll and serve.
    The Beginning; Indian Recipes From My Home. Page 8 The Beginning; Indian Recipes From My Home. Page 86. - If you're familiar with the smokey notes that gives this Butter Chicken recipe it's authentic flavour profile, imagine wrapping it into a soft, buttery Naan accompanied by the fresh burst of salad leaves, red onion and cooling coriander and mint. - The recipe has been amended to omit the cream, water and milk and to continue the method through to the smoking process. - Once the chicken has been smoked, simply spoon into onto a freshly toasted Naan, top with yogurt that's been mixed with a touch of mayonnaise. Add a spoonful of Coriander and Mint sauce, followed by salad ingredients of your liking. I love to add slices of green chilli to my wrap. - Roll up and serve warm. - I used the Naan recipe shared by @aniseeds. Her original recipe uses garlic in the basting butter. This recipe yields 4 side-plate sized Naan. - In your stand mixer add: 1 cup of flour 2 tbsp ghee 1 tsp baking powder Half a tsp salt - Switch the mixer on and allow to incorporate for a few seconds. - Bring the kettle to a boil and fill one third of a cup with half the quantity of boiled water. Top the balance up with milk. - Add the liquid, a little at a time and I repeated the liquid (but used half in the second addition). The dough should come together. - Add a few drops of ghee to bind the dough into a soft ball. - Divide the dough into 4. Roll it out and toast in a pan, turning 4 times, adding melted butter on turns 3 and 4. - The Naan stayed super soft when filled, and I feel like this is the best accompaniment to this particular chicken recipe. - The Beginning is available to purchase nationwide from @homewarestore and @exclusivebooks with limited stockists across SA.
    The Beginning; Indian Recipes From My Home, Page 4 The Beginning; Indian Recipes From My Home, Page 49 and Page 96. - I've shared the recipe for Red Masala Chicken previously on my feed, and it's available to view on my website (link in Bio). I've never shared how versatile the marinade is; using chicken fillet, this dish can be transformed into Roti Wraps for light lunches or a casual dinner. Cut the fillet into strips and cook as per instructions in my book. Lightly garnish with chopped coriander once done. - I suggest rolling the roti slightly thicker than usual. This helps to prevent the roti from cracking and it's easier to roll. I usually marinate the chicken a day in advance to allow the flavours to develop. I suggest making the roti just before serving to retain its freshness. - To layer, add: Roti A smear of mayonnaise A light drizzle of tomato sauce A light smear of Maggi Chilli sauce, or similar Cubed cucumber Cubed tomato Finely chopped lettuce Cooked chicken strips - Roll up and cut down the middle. - The Beginning is available to purchase via the link in my Bio or all stockists across SA.
    © 2020 Naqiyah Mayat
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