Canaan Inc., a maker of crypto mining rigs, has been hit hard over the past year as its American Depositary Shares fell well below key thresholds.

Reports say the company received a written notice from Nasdaq after its ADS had closed under $1.00 for 30 consecutive business days, triggering a formal compliance process.

Minimum Bid Deadline

The exchange gave Canaan 180 calendar days to push its share price back above $1.00 for 10 straight trading days, a rule meant to keep listings on the Nasdaq Global Market.

Reports note this grace period ends on July 13, 2026, and that trading will continue while the company works to meet the threshold.

Drop Stings Investors

Canaan’s stock has slid about 63% over the last 12 months, reflecting weak demand and broader stress in the crypto hardware sector.

Some market reports put the most recent close near $0.79 or roughly in that area, underlining how far the price has fallen.

Reports say part of the pressure comes from lower orders and a shift in computing demand, as some buyers explore AI hardware instead of mining rigs.

That change hit revenues and left the stock vulnerable. The company has faced similar trouble before; this is a repeat warning less than a year after a prior compliance notice.

Company filings and market watchers say Canaan could try a reverse stock split to push the per-share price up quickly, or look for ways to boost sales and cash flow.

Either route has tradeoffs. A split can change share math but does not fix demand. Strengthening sales takes time and money.

Watch the daily closing price. If the ADS can close at or above 10 or more consecutive trading days at $1.00 or higher, Nasdaq will confirm compliance. If that does not happen by July 13, the company may face delisting or seek another extension through Nasdaq procedures.

Canaan still trades on Nasdaq for now. But the notice is a reminder that small shifts in demand and price can force big changes for hardware makers.

For holders, the path to safety is clear but not easy: the share price must climb and stay there. Reports say management will monitor the market and consider options to restore the listing standard.

Featured image from Unsplash, chart from TradingView

Garlic roti is a flavorful paratha made by mixing minced garlic with wheat flour in the usual way of making paratha and topped with sesame seeds and moregarlic. This recipe has a mild spicy taste and has a strong garlic aroma that comes out really nice while cooking on the tawa. When compared to regular plain roti, this feels more flavorful, tasty and a bit richer too.

Garlic Roti is a good option when plain rotis start feeling boring at home. Garlic has added flavor without making the roti heavy or too spicy. This recipe has become a good choice for simple meals. Garlic roti goes well with simple curries, dal or even curd. It tastes too good when served hot straight from the tawa.

About Garlic Roti

Garlic Roti is just a simple twist to the regular wheat roti that is made almost every day in many homes. In this recipe, crushed garlic has been mixed into the dough and also spread on top while rolling. This helps the garlic flavor spread evenly and cook well without staying raw.

This is more of a home-style garlic roti and has nothing like restaurant naan texture. Sesame seeds have added a light crunch and mild nutty taste which goes really well with garlic. When cooked properly, the roti has stayed soft inside with small golden spots on the outside.

You can also make small variations that can be tried according to your taste. Some people add chilli flakes or chopped coriander leaves for extra flavor. Multigrain atta can also be used which has made the roti more filling. Still the taste comes out good and balanced.

I make this for dinner or weekend meals when craving something different. This recipe has not taken much extra effort but still feels special once served hot.

Garlic Roti Ingredients

• Wheat flour/Multigrain atta - I just added this to make the dough. It gives softness and helps hold everything together well. 
• Garlic - I have used fresh garlic and crushed it well. It gives strong aroma and mild spicy taste. I have also finely chopped it when garlic press is not there.
• Oil - I have added oil while kneading the dough, helps keep the rotis soft even after cooling. Ghee can be used for more flavor.
• Sesame seeds - I have used these on top of the roti. It gives light crunch and nutty taste. I have mostly used white sesame seeds, black ones can be used too.
• Oil / butter / ghee - I brushed butter or ghee after cooking. It adds shine and extra taste, you can also use oil if needed.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Garlic Roti Step by Step

1.Separate garlic pearls from pod then remove the skin from them. You can either chop it finely or crush it. I used my garlic press. Collect crushed garlic in a bowl and set aside.

2.In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.

3.Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10 minutes. Make big lemon sized balls.

4.Place on a chapati roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.

5.Slightly roll it for pressing like wise make all your rotis.

6.Sprinkle oil on the tawa, carefully place a roti with the sesame side down on the tawa. Press it with a ladle for even cooking.

7.Flip over, press and cook until golden brown spots appear here and there. Alternately you can cook one side(with the garlic side down) in tawa and flip and cook in direct flame as we do for phulkas. Make the rotis.Brush it with butter/ghee.

Serve hot!

Expert Tips

• Garlic - I crush the garlic using a garlic press. You can even fine chop and use it too. Big pieces may taste raw.
• Resting - I rest the dough for 10 minutes. This helps make the rotis soft and easy to roll. I never skip this step.
• Flame - I keep the flame in medium as garlic burns very fast. Slow cooking give better flavor and even cooking.
• Pressing - I gently press the roti using a ladle while cooking. This helps it cook evenly and puff slightly.
• Brushing - I just brush butter or ghee after cooking. This keep the rotis soft for longer time and add nice taste.

Serving and Storage

Serve them hot with veg kurma, dal or paneer gravy. This also goes well with curd and pickle. Garlic roti tastes best when fresh. Leftovers can be stored in fridge for one day. Reheat on tawa with few drops of oil.

FAQS

1.Can sesame seeds be skipped?

Yes, sesame seeds can be skipped easily. Garlic flavor alone has enough taste to make the roti enjoyable.

2.Will garlic taste raw?

No, if cooked on medium flame, garlic has cooked well and raw taste will not be there.

3.Can garlic paste be used?

Yes, garlic paste can be used, but fresh crushed garlic has given better aroma and flavor.

4.Can this be cooked like phulka?

Yes, one side has to be cooked on tawa and then cooked on direct flame like phulka.

5.Is this suitable for kids?

Yes, this recipe has worked for kids too. Just reduce garlic quantity slightly and it tastes fine.

If you have any more questions about this Garlic Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Garlic Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Garlic Roti

Garlic roti is a flavourful, mild spicy paratha made by mixing minced garlic with wheat flour in the regular making of paratha and garnished with garlic. Garlic roti recipe explained in this post with step by step pictures. Garlic Roti is a healthy & tasty variant of roti liked by the entire family.

Course Main Course

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, garlic recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 rotis

Calories 150kcal

Author Sharmilee J

Ingredients

• 2 cups wheat flour / multigrain atta
• ¼ cup garlic pearls
• 2 teaspoon oil
• 2 teaspoon sesame seeds
• salt to taste
• water as needed
• oil / butter / ghee to toast

Instructions

• Separate garlic pearls from pod then remove the skin from them. You can either chop it finely or crush it. I used my garlic press. Collect crushed garlic in a bowl and set aside.
• In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.
• Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10mins. Make big lemon sized balls.
• Place on a chapathi roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.
• Slightly roll it for pressing, like wise make all your rotis.
• Sprinkle oil on the tawa, carefully place a roti with the sesame side down on the tawa. Press it with a ladle for even cooking.
• Flip over, press and cook until golden brown spots appear here and there. Alternately you can cook one side(with the garlic side down) in tawa and flip and cook in direct flame as we do for phulkas. Make the rotis. Brush it with butter/ghee. Enjoy Garlic Roti!

Notes

• Garlic - I crush the garlic using a garlic press. You can even fine chop and use it too. Big pieces may taste raw.
• Resting - I rest the dough for 10 minutes. This helps make the rotis soft and easy to roll. I never skip this step.
• Flame - I keep the flame in medium as garlic burns very fast. Slow cooking give better flavor and even cooking.
• Pressing - I gently press the roti using a ladle while cooking. This helps it cook evenly and puff slightly.
• Brushing - I just brush butter or ghee after cooking. This keep the rotis soft for longer time and add nice taste.

Nutrition

Serving: 30g | Calories: 150kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 5mg | Potassium: 124mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 2mg

The post Garlic Roti Recipe appeared first on Sharmis Passions.

Spicy Indian red chicken curry is a rich, colorful and flavourful dish made with chicken, spices, curd, garlic and Kashmiri red chilli. The chicken pieces are marinated with spices and slowly cooked in the red chilli garlic paste. The red chicken curry pairs beautifully with roti, naan, parotta, pulav, biryani or even with hot steamed...

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The post Spicy Chicken Curry Recipe appeared first on Yummy Tummy.

I have some very fond memories associated with Punjabi by Nature. It was the venue of my first date with my wife during our courtship where we could hardly finish anything because of their huge portions and got most of the food packed. Then who can forget their chilli golgappa shots or the famous raan-e-punjab.

I believe the ownership has changed hands and yesterday along with a couple of friends, I discovered that they have an outlet at Apparel House, Gurgaon. Their manager informed us that the outlet has been there for almost 8-9 months but somehow we never heard of it. The same was also evident with the very few tables occupied at the restaurant.

The restaurant is quite big and can seat almost 100+ people including their alfresco area and the bar is already functional. Because they are located in a corporate area, probably they see more traction for lunch than dinner.

Food was delicious to say the least. Whole tandoori chicken came cut into four big pieces. The bird was small and it retained its juiciness and marination just right. I especially loved the coriander-mint chutney which was thick and coarsely ground. It could have a bit more of khatai in the form of anardana etc to give it more spunk. Dahi kebab were amongst the best I have had. The texture of the soft hung curd complemented the small bits of ginger and green chilly with a nice crust on top. A sweet jam kept on top of kebabs further accentuated the flavours.

We all loved the nicely done tandoori prawns. The four pieces of delicious jumbo prawns marinated in cheddar cheese and garlic vanished in a jiffy. However, we felt that the portion size didn’t justify the pricing of Rs1495. It was perhaps the only thing on the menu that we felt was over priced.

For mains, we ordered their speciality jumbo garlic naan along with dal makhani, murgh masala and bullet pudina aloo. This garlic naan at just Rs195 can easily feed a family of four but we wanted to be greedy and ordered a single laccha parantha also which was again pretty Punjabi-sized compared to what you get in the market.

I won’t go dish by dish for the mains since everything was good except the aloo. I would have loved some more of the tanginess and pudina flavour. Having said that, it went well with the dal.

Looks can be deceptive. Mango icecream looked hard and pale in colour. But one bite into it and we knew how wrong we were. Meal ended with very soft and an overly sweet gulab jamun.

Overall a great meal with attentive service. Apart from Prawns, I felt that Punjabi by Nature pricing has also come down from its earlier Avatar. More reasons for foodies to rejoice.

PS: Don’t remember to get the parking charge of Rs50 waived by getting your parking slip stamped by the restaurant on eating your meal here.

Ratings (Out of 5):
Food: 4.25 | Drinks: 4.0 | Service: 4.5 | Ambience: 3.5 | Overall: 4.0

Address: Punjabi By Nature, Plot Number 101, Apparel House, Insitutional Area, Sector 44, Gurgaon | Phone: 8650884913

The post Punjabi by Nature, Apparel House, Gurgaon: Delicious Punjabi Food appeared first on Indian Food Freak.

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Tawa Naan, Naan Without Tandoor

Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 people

Ingredients

• 1 cup all-purpose flour plain flour, Maida
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 cup yogurt room temperature
• 1-1/2 tsp oil canola, vegetable
• 1/4 cup look warm water use as needed

Garnishing

• 1 tbsp clear butter or ghee
• 1 tbsp chopped cilantro
• 1 tbsp green chili finely chopped
• 1/4 tsp sea salt

Instructions

• We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.

Making Naan

• For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
• Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
• Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
• Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
• Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
• Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
• Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!

Notes

Serving Suggestion

Taste best with Punjabi Chole or Palak Paneer

 

Originally posted 2015-04-02 00:24:35.

The post Tawa Naan (Without Tandoor) appeared first on Manjula's Kitchen.