Cheese Naan Recipe | Lively Weekends | Masala TV | Kiran Khan | Desi Food

Method:
Place flour, yeast, butter and yogurt in a large bowl. Pour in warm milk. Season with salt. Use a wooden spoon to combine the ingredients together. Using your hands, knead to form a sticky, smooth dough.
Cover and place the bowl in a warm spot for about 45 minutes or until the dough has doubled its size.
Punch down the dough and turn it onto a lightly floured surface. Kenya’s again for about 2-3 minutes, and divide into 12 equal portions.
Using your hands roll out one ball into an oval shape. Top with 2 tbsp mozzarella. Roll out another ball and place it on top of the first one. Press down with your fingertips to seal the edges. Repeat with the remaining dough.
Heat a cast iron skillet or a regular frying pan. Brush with oil. Cook naans, one at a time, until browned on both sides.
Brush warm naans with melted butter.
Serve with your favorite curry.

Method:
Wash the fish with salt and set aside.
Take a wok add oil, mustard seeds, add fish fillet fry for a minute, cumin seed, add ginger garlic paste, sauté add red pepper, salt, coriander powder, turmeric powder, whole spice powder cook for 2 or 3 minutes add yogurt cook for another few minutes.
Add one glass of water boil for 1 minute and garnish with coriander leaves and serve.

Method:
In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don’t want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

Method:
Fry the sekh kabab and set aside.
Fry paratahas add sekh kabab add onions rings, tomato slices, cucumber slices, add green chutney and add mayonnaise and wrap the paratha with the butter paper and serve hot .