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The ingredients needed to cook Nawabi veg musallam with laccha paratha tart:
- Use For Govi Musallam
- Prepare 400 gm Cauliflower florets
- Take 2 big Onion (paste)
- Provide 1 teaspoon Ginger-Garlic paste
- You need 1 big Tomato
- You need 2 cups Butternut squash/red pumpkin slices
- Take 1/2 cup fresh Cream
- Prepare 7-8 Cashew nuts
- Use 1/2 cup Milk
- You need 1 cup cooking Oil
- Take 1 teaspoon Coriander powder
- You need 1 teaspoon Garam masala powder(homemade)
- You need 1 teaspoon Kashmiri red chilli powder
- Use 1/2 teaspoon Sugar
- Get To taste Salt
- Use As required Coriander leaves
- Take For the accompaniment Sauce
- Take 1/2 cup roasted butternut squash puree
- Use 1/4 th cup fresh Cream
- You need To taste Salt and Sugar
- Get 1/2 teaspoon Chilli flakes
- Get For the laccha paratha
- You need 1 cup All-purpose flour
- Prepare 1 cup Wheat flour
- Prepare 1 large Egg
- Get 3 tablespoon Ghee
- Prepare 1 tablespoon Milk
- Provide 1 teaspoon Sugar
- Get 1/2 teaspoon Salt
- Prepare As required Room temperature Water to knead the dough
- Take 1 cup dry beans to blind bake the tart
- Use For the tart crust(top)
- Use 1 big boiled Potato
- Use 1/4 th cup homemade Chena or Paneer
- Take 2 tablespoon Cream
- Get 1 pinch Salt
- You need 1/2 teaspoon Chilli flakes
- Provide 1 pinch Kasuri methi
- Get For top most layer
- Use 1 cup grated Mozzarella cheese
- Get 1 teaspoon Breadcrumbs
- Prepare 1/4 th teaspoon red chilli powder to sprinkle
- Prepare 1/4 th teaspoon Kasuri methi
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.
Nawabi Paratha Recipe, How To Make Nawabi Paratha Recipe. This recipe is spicy and is basically a Moghlai dish. 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..vegetable paratha": ["stuffed vegetable paratha", "mix veg paratha"], "grilled vegetable pizza" "murgh musallam", "mussallam"], "mango flavours": ["mango flavours"], "egg veech parota" curry"], "strawberry tart": ["strawberry tart", "strawberrry tart pie", "strawberry tartpie", "strawberry tarts". A delicious twist from the traditional parathas, Laccha Paratha is an amazing side dish recipe. The ingredients used to prepare this paratha wheat flour, refined oil, salt and water.
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