How to cook Amazing Indian food

Ingredients: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti. Make dough 30 minutes before and cover it with moist muslin cloth. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid. Now spread the ghee properly over entire surface. Using a knife make a 2" cut lengthways and fold it inwards . Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture). Cook on a pre-heated Tawa (flat griddle plate). Turn the lachha paratha and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other ...

Ingredients: 4 cups White Flour (Maida)  1/2 tsp Baking powder  1 tsp Salt  1/2 cup Milk  1 tbsp Sugar  1 Egg  4 tbsp Oil  1 tsp Nigella seeds (Kalunji) How to make Naan Bread : Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. About half an before the naan are required, turn on the oven to maximum heat. Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown. Serve hot...

Ingredients: 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour 1 cup Ghee 1 cup Milk How to make badam halwa: Leave the almonds in hot water for 1 hour. Remove the outer skin and grind to a paste with the milk. Make sugar syrup and boil till it reaches a one string consistency. Add the badam paste and cook till it thickens. Add the kesar colour. Add ghee little by little stirring continuously on low heat.