Mix Vegetable Kurma and Whole Wheat Tandoori Naan

Now that everyone is staying put indoors, there is no more going to the favorite restaurants and eating out. Kids love Naan and Punjabi style curries (They call is "Órange curry"😆, due to the distinct orangish hue of the tomato based sauces in Punjabi curries) and miss their favorite Indian restaurant. So yesterday, made this elaborate Punjabi affair for dinner. They were overjoyed to have their favorite meal 😋 and we enjoyed cooking together as a family :)

** The Naan's are made with whole wheat dough (No Yeast, No Baking Soda/ Powder) and baked in oven.
Naan Recipe :
http://my-kitchens-aroma.blogspot.com/2011/04/everyday-cooking-whole-wheat-tandoori.html

Mix Vegetable Kurma Recipe:

Vegetables: (Cut in Square chunks)
1.5 cups cauliflower chunks
0.5 cups Onion chunks
0.5 cups Carrot chunks
0.5 cups Red pepper chunks
0.5 cups Green peas

1 cups Paneer cut in squares

Cut everything and keep aside till ready to use.

Masala paste:
2 medium onions chopped
3 medium tomatoes chopped
1/3 cup cashews
2 tbsp Sesame seeds toasted
2 tsp chopped garlic
2 tsp chopped ginger
8 Black pepper, 5 Cloves, Small piece of cinnamon
Saute onions,  tomatoes with some oil till golden brown, Add sesame seeds, cashews, ginger-garlic and other spices. Let it cool completely before making into smooth paste in a blender with only little water.

Dry Spices:
3 tsp Everest Shahi Paneer Masala
2 tsp Red chili powder (Add more for Spicier curry)
1 tsp Cumin/ Shah Jeera
1 tsp turmeric
1 Bay leaf

Oil, Salt
Cashews and Cilantro for garnish


1) Saute the onion chunks, cauliflower chunks and other vegetables with some oil, cumin, bay leaf, turmeric, red chili powder and Shahi paneer masala.
2) Add the tomato-onion-cashew masala paste and salt and mix. Sautés for few mins.
3) Add some water to adjust consistency. (Milk cream/ Coconut milk can be added for richer gravy)
4) Add the Paneer and cook for few mins will closed lid.
5) Garnish with cashews and cilantro. Enjoy hot along with Whole wheat Naan, Brown Rice and Salad for a delicious and healthy meal!

My favorite curries to go with the Homemade Naan's:

Chicken or Paneer Chettinad:
https://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-chicken-chettinad.html?m=0


Zucchini Non-fried Kofta Curry:
https://my-kitchens-aroma.blogspot.com/2013/08/zucchini-non-fried-kofta-curry.html?m=0

"Fusion Cuisine"- Tandoori Chicken and Naan/Roti Quesadillas

I was watching Guy Fieri's show"Diners, Drives Ins and Dives"  on Food Network the other day. They featured a restaurant named "Red Lion" that made 'Fusion Cuisine". Interestingly they made a Indian -Tex Mex fusion of Tandoori Chicken and Naan Quesadillas!!! Oh Boy...since I saw those...all I wanted to do was.....Bite into those Spicy Quesadillas!!!!

Since I so badly wanted to try those out, for my birthday 'M' suggested that we make those for dinner. We changed the recipe here and there to suit our tastes and the outcome was ...TERRIFIIIIICCCC!!!!
We tried the same Tandoori Chicken in Naan and in Tandoori Rotis.....and we polled that the Tandoori Chicken-Tandoori Roti Quesadillas were a notch above! (Sorry I don't have any pictures for that combo:(
Vegetarian Option:
We also tried the same with 'Tandoori Paneer- Naan ' Quesadillas.....and they turned out just as good.  Just substitute Chicken with Paneer in the recipe

Ingredients:
1) For Tandoor Chicken -
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp Tandoori Chicken masala
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

2) Topping:
1 Onion thinly sliced
1 Green Pepper/Capsicum thinly sliced
1/2tsp black ground pepper
salt
2tsp olive oil
Shallow fry the onion and green pepper in oil till just cooked.Add salt and pepper and keep aside

3) Naan/ Tandoori Rotis (I used the frozen ones)
4) Shredded cheese ( I used the Mexican style blend of -Monterey jack,Cheddar, Queso Quesadilla and Asadero cheese)
5) Olive oil

Method:
1) Thaw the frozen naan/ rotis in the refrigerator
2) Pre heat the oven to 375 F/ ~190C
3) Oil a baking sheet and place the marinated Chicken on the sheet.The pieces should not touch each other.Spread them out. Bake at 375 F for about 20-25 mins(For Paneer bake for 10-12 mins or so).Broil for 2 mins to slightly brown the chicken.Let it cool. Shred with hand into pieces to place in the Quesadillas.
4) Take a Naan/ Roti, place some onion-green pepper on the naan/roti, some shredded chicken and some Cheese. Toast on a skillet with some olive oil. Toast till  golden brown and the cheese has melted
5) Cut into squares/ Wedges and Serve Sizzling HOT!!