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INGREDIENTS


Paneer Tikka Cheese Burst Nanza

Servings - 3 - 4

INGREDIENTS
(For Dough)
All Purpose flour - 310 grams
Milk powder - 2 tablespoons
Baking soda - 1 teaspoon
Sugar - 1 tablespoon
Salt - 1/4 teaspoon
Ghee - 1 tablespoon
Yogurt - 80 grams
Water - 150 milliliters
Ghee - 1 teaspoon

(For Garlic Cheese Stuffing)
Mozzarella cheese - 95 grams
Garlic - 50 grams
Mint - 1 tablespoon
Coriander - 2 tablespoons
Green chili - 1 tablespoon

(For Makhani Pizza Sauce)
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Onions - 65 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Tomato puree - 200 grams
Sugar - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Mint - 2 tablespoons
Coriander - 2 tablespoons
Fresh cream - 65 grams
Nigella Seeds - to taste
Coriander - to taste
Butter - for brushing

(For Paneer Tikka)
Yogurt - 180 grams
Ginger garlic paste - 1 teaspoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Lemon juice - 1/2 teaspoon
Oil - 1 teaspoon
Paneer - 190 grams
Oil - 2 tablespoons

(For Bell Pepper)
Yogurt - 2 tablespoons
Ginger garlic paste - 1/2 teaspoon
Salt - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 1/4 teaspoon
Oil - 1/2 teaspoon
Bell pepper - 170 grams
Oil - 2 tablespoons

PREPARATION


(For Dough)
1. In a mixing bowl, add 310 grams all purpose flour, 2 tablespoons milk powder, 1 teaspoon baking soda, 1 tablespoon sugar, 1/4 teaspoon salt, 1 tablespoon ghee, 80 grams yogurt and mix it well.
2. Add 150 milliliters water and knead it into a smooth soft dough.
3. Then, add 1 teaspoon ghee and tuck the dough well.
4. Rest the dough for 1 hour.

(For Garlic Cheese Stuffing)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For Makhani Pizza Sauce)
1. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin seeds, 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.
2. Add 65 grams onions and fry till translucent.
3. Then, add 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
4. Now, add 200 grams tomato puree and mix it well. Cook for 5 - 7 minutes.
5. Add 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon garam masala, 2 tablespoons mint, 2 tablespoons coriander and mix it well.
6. Add 65 grams fresh cream and mix well. Cook for another 2 - 3 minutes. Keep aside.

(For Paneer Tikka)
1. In a mixing bowl, add all the ingredients except oil and mix it well.
2. Marinate for 30 minutes.
3. Heat 2 tablespoons oil in a pan, add the marinated paneer cubes on it and shallow fry till it turns golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.

(For Bell Pepper)
1. In a mixing bowl, add all the ingredients except oil and mix it well.
2. Marinate for 10 - 15 minutes.
3. Heat 2 tablespoons oil in a pan, add the marinated bell pepper on it and shallow fry till it turns brown and crispy.
4. Drain it on an absorbent paper and keep aside.

(Rest of the Preparation)
1. Divide the dough into equal portions and pour some oil over it. Rest the dough balls for 10 minutes.
2. Take the dough ball, sprinkle a little flour and flatten it with your hands.
3. Place some garlic cheese stuffing on it.
4. Seal the edges and roll it well.
5. Again flatten it with your hands.
6. Sprinkle some nigella seeds and coriander on top of it.
7. Preheat the oven to 400°F/200°C. Bake for 5 minutes.
8. Remove it from oven and brush it with butter.
9. Spread the prepared makhani pizza sauce over it.
10. Then, add the prepared garlic cheese stuffing on top of it.
11. Now, add the prepared paneer tikka & veggies on top of it.
12. Preheat the oven to 400°F/200°C. Bake for 10 - 15 minutes or until the cheese is melted.
13. Cut it into slices.
14. Serve hot.

Butter Chicken Nanza

Servings - 2 - 3

INGREDIENTS
Yeast - 1 1/2 teaspoons
Sugar - 1 1/2 teaspoons
Hot water - 50 milliliters
All purpose flour - 500 grams
Salt - 1 teaspoon
Hot water - 200 milliliters
Curd - 200 grams
Fresh cream - 100 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Black pepper - 1 teaspoon
Cumin powder - 1 teaspoon
Tandoori masala - 1 teaspoon
Boneless chicken - 600 grams
Tomato - 400 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green chili - 1 tablespoon
Paprika - 1 teaspoon
Pounded cloves - 1/4 teaspoon
Cardamom powder - 3/4 teaspoon
Cashews - 120 grams
Water - 200 milliliters
Salt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Tandoori masala - 1 teaspoon
Honey - 1 tablespoon
Fresh cream - 120 milliliters
Butter - 50 grams