Traditional Indian, Persian Bread, Garlic Butter Naan

 Traditional Indian, Persian Bread, Garlic Butter Naan

Ingredients needed for Naan

• ▢1/4 cup warm water
• ▢2 teaspoon fine sugar
• ▢1 1/2 tsp dry yeast
• 3/4 cup warm milk
• 1 cup yogurt
• 2 tbsp. Chopped fresh garlic
• 2 tbsp. chopped fine cilantro
• 3 tbsp. melted Butter
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• Method of making the Naan Bread
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• 1. In a bowl combine water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
• 2.Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.

3.Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
4.Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
5.When ready to cook, divide the dough into 10 equal pieces. Roll into balls, stuffed the chopped garlic on the top of each ball and similarly do with the cilantro, then use a rolling pin to roll each piece of dough into a large oval, or round shape as per your choice about 6-inches long and 1/8-inch thick. Repeat with remaining dough/ balls.
6.now turn by turn you can put in the clay oven one after another, be careful while putting the naan inside the oven, don't burn your self.
7.check the naans when it start getting brown from the edges and bubbles appears then it means its cooked and crispy, remove the naan from the clay oven with the help of the irons rods. brushed the cooked garlic naan with warm butter and served hot with any vegetable or non vegetarian preparation.

Please note

There are so many different preparations you can make out from the same recipe like stuffed naan, sesame naan, mint, cheese, potato and so many.

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Seared Cod Fish In Pungent Watermelon Sauce, Chef' s Nectar Recipe of New Year 2026

 Seared Cod Fish In Pungent Watermelon Sauce

Ingredients for making the Fish
Seared Cod
4 (5 oz.) cod fillets
Salt and pepper, to taste
1½ cups all-purpose flour, plus more for coating
1 cup cornstarch
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 to 2½ cups sparkling water or club soda- you can add beer as well 
1 tsp. lemon juice or vinegar
2 qt. vegetable oil

Please note: Watermelon slices or grind them to make the juice or cook like that 
Sauce
¾ cup finely diced red onion
½ cup rice wine vinegar
½ cup sugar
2 cups diced watermelon/Juice
1 Fresno Chile, thinly sliced and seeded
1 tbsp. slivered fresh mint to enhance the sauce or make it more aromatic

1 tbsp. chopped cilantro optional 

Method of making the Fish

1. Cut each fish fillet into two pieces.  Season with salt and pepper. make the rolls

2. In shallow bowl, combine flour, cornstarch, baking powder, baking soda and 1 teaspoon salt for the batter and keep aside.

3. For sauce: In large saucepan, combine onion, vinegar and sugar. Cook over medium heat until reduced by three-quarters.  Add watermelon dice/juice and Fresno Chile, continue to cook for 5 more minutes until thickened. stir in mint and cilantro. 

4. Fish preparation:  In mixing bowl, measure sparkling water and lemon juice. Stir in reserved flour mixture until just blended, do not overmix. Dry fish well, coat with flour, and dip into batter and deep fry pour oil so that it reaches halfway up sides heat to 350°F. Place fish into the hot oil and fry until golden brown or fully cooked.

5. Arrange the fish in the Serving plate, pour the watermelon sauce on the top garnished with your favorite, aromatic herbs or decorate as you love to make it more appealing. 

for more details you can connect with Chef Avtar Singh Rana.