Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, nawabi veg musallam with laccha paratha tart. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Lachha paratha is an easy paratha to make. I usually make the lachha parathas using this technique and one more technique. Serve the lachha parathas hot with any vegetable curry like aloo matar, veg kadai, veg handi or with paneer. laccha paratha recipe is a popular Punjabi lachedar paratha.
Nawabi veg musallam with laccha paratha tart is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Nawabi veg musallam with laccha paratha tart is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have nawabi veg musallam with laccha paratha tart using 43 ingredients and 50 steps. Here is how you can achieve that.
The ingredients needed to make Nawabi veg musallam with laccha paratha tart:
- Get For Govi Musallam
- Prepare 400 gm Cauliflower florets
- Take 2 big Onion (paste)
- Take 1 teaspoon Ginger-Garlic paste
- Take 1 big Tomato
- Get 2 cups Butternut squash/red pumpkin slices
- Make ready 1/2 cup fresh Cream
- Take 7-8 Cashew nuts
- Make ready 1/2 cup Milk
- Make ready 1 cup cooking Oil
- Make ready 1 teaspoon Coriander powder
- Make ready 1 teaspoon Garam masala powder(homemade)
- Get 1 teaspoon Kashmiri red chilli powder
- Take 1/2 teaspoon Sugar
- Get To taste Salt
- Prepare As required Coriander leaves
- Make ready For the accompaniment Sauce
- Take 1/2 cup roasted butternut squash puree
- Make ready 1/4 th cup fresh Cream
- Get To taste Salt and Sugar
- Prepare 1/2 teaspoon Chilli flakes
- Make ready For the laccha paratha
- Prepare 1 cup All-purpose flour
- Make ready 1 cup Wheat flour
- Make ready 1 large Egg
- Make ready 3 tablespoon Ghee
- Make ready 1 tablespoon Milk
- Get 1 teaspoon Sugar
- Make ready 1/2 teaspoon Salt
- Prepare As required Room temperature Water to knead the dough
- Prepare 1 cup dry beans to blind bake the tart
- Prepare For the tart crust(top)
- Take 1 big boiled Potato
- Make ready 1/4 th cup homemade Chena or Paneer
- Prepare 2 tablespoon Cream
- Make ready 1 pinch Salt
- Take 1/2 teaspoon Chilli flakes
- Get 1 pinch Kasuri methi
- Get For top most layer
- Prepare 1 cup grated Mozzarella cheese
- Prepare 1 teaspoon Breadcrumbs
- Prepare 1/4 th teaspoon red chilli powder to sprinkle
- Get 1/4 th teaspoon Kasuri methi
Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique..them. also, laccha paratha is good for digestion compared to malabar paratha. because, the dough is hour. my college canteen use to serve amazing parathas with either veg saagu or palak paneer. also finally, check my other collection of paratha recipes and collection of roti recipes. specifically. We make mix veg paratha with lots of nutritious vegetables like spinach, cauliflower, potatoes and assorted spices. Preparing Lachha Paratha (Laccha Paratha), a multi layered shallow fried north Indian flat bread, is an epitome of cooking art which tells us how one can make delicious and tempting food from common unassuming ingredients by just deploying a new technique in its preparation. I have made a Flaky paratha post previously,That paratha is made with maida.
Instructions to make Nawabi veg musallam with laccha paratha tart:
- Cut cauliflower into small florets.
- Boil sufficient water, remove from flame and immerse cauliflower florets in boiling water for 10 to 15 minutes.
- Drain and then shallow fry the florets in 1/2 cup of oil into light golden brown.
- In the same oil fry the cashews into light golden brown. With little water make a paste.
- In a none stick pan dry roast the thinly sliced red pumpkin/butternut squash until they are charred.
- With 1/2 cup of milk make a smooth puree with the charred pumpkin.
- Make tomato puree, onion paste and ginger garlic paste.
- Add 3 tablespoon of oil in a big pan.
- Saute onion paste in hot oil for 2-3 minutes. - Then add ginger garlic paste and saute until raw smell goes off.
- Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder.
- Mix well to incorporate and add tomato puree, cashew paste(keep 1 tablespoon of paste aside for the sauce) and 1/2 of the roasted pumpkin puree.
- Stir well to mix everything, add salt and sugar.
- Add little water, cover and cook in medium low heat for 5-6 minutes.
- Next add the fried cauliflower florets, stir to coat the gravy well to the florets.
- Cover and cook in medium heat so that all the flavours of musallam gravy incorporates to the veggies.
- After 5-6 minutes of cooking, add 1/2 cup of cream, mix lightly, check the seasoning, sprinkle coriander leaves and remove from heat.
- Rich govi musallam is ready now. Keep aside.
- For the creamy sauce, in a pan add the remaining pumpkin puree, cashew paste, and 1/2 cup of water.
- Mix well and bring to boil.Add salt, sugar, chilli flakes and kasuri methi.
- Mix well and lastly add cream.
- Give a quick stir and the creamy delicious sauce is ready.
- For the laccha paratha take 1 cup of all-purpose flour and 1 cup of wheat flour to a dish.
- Add salt and sugar and mix well.
- Make a hole in the centre, add 1 egg, 1 tablespoon of milk, 3 tablespoons of ghee and mix.
- With the help of water make a crumbly soft dough.
- Cover and keep aside for 1/2 an hour.
- Take a tart or pie dish of medium size(you can make small tarts for individual servings) and grease with little oil.
- After resting time take out the dough, knead again for a minute and divide the dough into 2 parts.
- Take one portion and roll to a thin chapati.Dust extra flour if needed.
- Spread some ghee on the top.
- Now fold the chapati like the following picture to make a log that will form the laccha texture.
- Now roll the log with your hand to make it little longer and roll the log like a pinwheel.
- Roll out the pinwheel to make a thick chapati of the size of your tart dish.
- Place the sheet to the tart dish, press lightly to fit in the dish.
- With a fork prick the tart so that it won't puff up during baking.
- Place some kidney beans or any kind of dry beans on the tart so that we can blind bake the tart.
- Pre heat oven at 200 degree C for 10 minutes.
- Bake the tart in preheated oven for about 20 to 25 minutes or until light golden brown.
- Now for the potato mash boil or microwave 1 big potato and mash it.
- Add 1/4th cup of chena or paneer and cream.
- Also add salt and chilli flakes and mix well to make a delicious potato mash. Keep aside.
- Now the time is for assembling the tart.
- Discard the beans from the tart and fill the tart with prepared govi musallam.
- Cover the gravy thinly with prepared mashed potato.
- Now top with 1 cup of grated cheese.
- Sprinkle some bread crumbs, chilli powder, kasuri methi and coriander leaves.
- Again bake it in preheated oven at 200 degree C for 15 to 20 minutes or until the top becomes beautiful golden brown.
- Delightful nawabi flavour tart is ready now to serve. - Let it keep aside for 10 minutes to cool down.
- Cut in triangle shapes and serve with the prepared creamy sauce.
But this is a flaky lacha paratha made with wheat flour. So it is a healthy one. I found sooooo many wonderdully recipies that i have now become addicted to ur blog. Give this lip smacking Pudina Lehsun Laccha Paratha a try and serve it along with Punjabi Kadhi Pakora Recipe & Achari Paneer for a perfect weekend lunch or dinner. The addition of fresh mint leaves, chopped garlic and green chillies add to the the twist of taste to the paratha.
So that’s going to wrap this up with this exceptional food nawabi veg musallam with laccha paratha tart recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
