If you wanna make restaurant style classic chicken kalmi kabab, you are at the right page! This delicious yet easy chicken kalmi kabab is a must-have recipe in your repertoire! I love smoky kababs the most if you wanna know what’s my favorite Indian food! Well, historically the kababs may not have an Indian origin, […]
A hearty, comforting and fulfilling soup that you must try this winter season is the classic restaurant style chicken noodle soup which is a one pot wonder that will keep you full for the entire night!
Winter is just round the corner and so is the craving for that soulful bowl of warm soup that will perfectly fit the bill as a one pot meal!
So here I come with my homemade chicken noodle soup that not only looks gorgeous but can also give the restaurant version a run for its money in terms of its flavors and taste!
Try it once and you will know why I am saying what I am saying!
What is chicken noodle soup?
Asian chicken noodle soup is a widely popular soup and I am not surprised at all! If a single dish can work as an entree as well as main course, who wouldn’t love it?
I made this a week before Diwali when we were feeling a little under the weather; we loved it so much that we immediately decided to prepare it for our little blog and share it with ya’all!
The best thing about this soup recipe is that you won’t need a long list of ingredients; just the basic aromatics, chicken & noodles and you are ready to whip up the most comforting soup of the season!
Once you realize how easy it is to make tandoori prawns in your air fryer, you will not be able to stop yourself from making these on repeat! Easy and delicious air fryer tandoori prawns from my kitchen to your!
My air fryer series is continuing in full rigor and I can not love it more! I am just so in love with this kitchen marvel called ‘air fryer’ that I can’t get enough of it!
It’s time now to make some delicious seafood in my favorite kitchen gadget and what could be better than the popular air fryer tandoori prawns to kick it off?
I am sure you would have already made tandoori prawns in your conventional oven.
But the air fryer would make your life so easy that once you start making these in your air fryer, you will bring these delicious tandoori prawns on your dinner table on repeat! I bet!
What are air fryer tandoori prawns?
A classic tandoori prawns are simply the chargrilled prawns that are marinated in quintessential tandoori marinade!
When you cook your tandoori prawns in your trusty air fryer, they become these sensational air fryer tandoori prawns!
The flavors of classic Indian spices and aromatics infuse the prawns beautifully in a base of thick & creamy Greek yogurt; once grilled the prawns get an incredibly delicious makeover!
And there you have your homemade but absolutely restaurant standard air fryer tandoori prawns made with your love & care for your loved once and of course for yourself!
A surprisingly easy yet mindblowingly delicious recipe is on offer for you all today! These stunning lemony garlic parmesan chicken thighs cooked to perfection in an air fryer or baked in a conventional oven will be on repeat in your weekly meals !
I hope you all are having a great weekend so far and I am here now to make it even greater! How?
Of course by sharing another scrumptious recipe, garlic parmesan chicken thighs, that will make you stick to your healthy eating habits in your fitness/wellness journey!
Look at these attractive chicken thighs baked to perfection with crispy bits of garlic and parmesan sticking to them making them oh-so-tempting!
Who said healthy meals are boring!
Chicken thighs are already my weakness and with such a wonderful lemony-garlic-parmesan marinade it becomes absolutely irresistible!
What are garlic parmesan chicken thighs?
Let’s see if I can decode these garlic parmesan chicken thighs! This is not just another ordinary chicken thigh recipe and you will know why!
The secret of these garlic parmesan chicken thighs is in the marinade.
I know you need quite a few items to create this magical marinade, but trust me on this, you will be simply amazed when you taste the final result!
Loads of freshly grated or minced garlic & a generous amount of grated parmesan mixed with a good quality extra virgin olive oil & freshly squeezed lemon juice makes up the marinade.
This immensely flavorful marinating mixture topped with a couple of spices & herbs transforms the bland chicken into a feat of taste that seems almost incredible!
And that’s your garlic parmesan chicken thighs which you will keep coming back to every week!
Chewy outside & melt-in-mouth inside, these delectable air fryer sweet chilli chicken meatballs may just become your best weight loss meal for good! I'm serious!
Chicken meatball is one of those fancy ways that makes everyday homemade meals extra-special!
And when you make these crazy delicious sweet chilli chicken meatballs, it’s a different ballgame altogether! These are a must-try and that too at the earliest!
I have good news too if you are in a similar weight loss journey as me! You can have these even when you are on a calorie deficit diet!
But of course in a controlled portion!
My sweet chilli chicken meatballs are almost oil-free as they do not contain any oil or fat in the mixture; only a couple sprays of oil while air-frying.
Being oil-free makes these chicken meatballs significantly low in unnecessary calories and that makes it a winner for all us fitness enthusiasts!
What are Sweet Chilli Chicken meatballs?
Meatballs are nothing new and I have shared many chicken meatballs dishes here on my blog. So what’s so special about these sweet chilli chicken meatballs?
These sweet chilli chicken meatballs are your no-fuss high-protein low-oil dinner that you can enjoy guilt-free even during your weight loss journey!
If you have been following my blog for quite some time now, you know that I am crazy about high protein yet low calorie recipes to include into my intentionally balanced meal routines.
It’s been a while since I made a Korean recipe and when I saw that Gochujang chicken thighs are doing their viral rounds on the internet, I could not resist jumping on the bandwagon!
If you have tried & loved Korean recipes, then I am sure you are also a spice-lover just like us! Hence I can bet that you will also gush over these Korean Gochujang chicken thighs!
We love spicy food and as a natural instinct we are drawn towards Korean food (and also Thai) when we have to opt for one from Oriental cuisines.
Though I haven't shared many Korean recipes in my blog yet, we both love them thanks to the flavor-packed dishes that Korean cuisine offers!
The strong aromas of Korean recipes may be a little overwhelming for a few of you, but the one I have come with today will fit into everyone’s palate!
Sticky Korean Gochujang chicken thighs! This is a keeper as it takes minimal prep time and produces maximum flavors!
What are Gochujang chicken thighs?
When you generously marinade a few skin-on & bone-in chicken thighs with a generous amount of Gochujang, the Korean chilli-bean paste, and air fry them until cooked, you get the most flavorful, juicy & tender Korean flavored chicken ever without the guilt of deep-fried food!
And that’s Gochujang chicken thighs for you!
If you are familiar with Korean recipes, you may already be aware that many Korean recipes involve double-frying, which enhances the crispiness of the food and retains the crunch longer.
Since I intentionally try to avoid deep-fried foods, most of the authentic Korean recipes are out of my league, unfortunately!
Then appeared these sticky Gochujang chicken thighs! Why did I love these? Because they are baked/air-fried and not deep fried! Absolute win-win!
This one pot chicken drumsticks and rice is one of my favorite wholesome meals that fits the bill in all respects - it’s balanced, filling and satiates our taste buds so beautifully that we don't miss any takeaways whatsoever!
If you are new to my blog and are liking what you see here, I can assure you that you won’t regret your decision to stay on this page!
Here I share my tried and tested recipes that I make for my family & myself for a healthy & balanced meal to nourish our body & soul!
And the same goes for this one pot chicken drumsticks and rice which is a rightly balanced meal of carb and good protein without any fuss whatsoever!
Being a one pot recipe, this one pot chicken drumsticks and rice is perfect for a weeknight meal and will not only save you from those unhealthy takeaways but also will satiate your taste buds beautifully!
Why must you try this one pot chicken drumsticks and rice?
If you are a chicken lover then chances are that you have already tried many versions of chicken and rice, one of which may already be your absolute favorite!
However, I would urge you to try my version of one pot chicken drumsticks and rice which is so minimalistic yet so powerfully flavorful that you can’t help but fall in love with it!
The key flavor of my chicken and rice comes from the aromatics which is why I used a generous amount of it.
The only spice I used was two heaped teaspoons of cumin powder which imparts an earthy tone to the dish complementing the flavors of the aromatics. And it turned out to be a match made in heaven!
Chicken drumsticks are seared in oil to seal in the flavors of the spices into the meat and develop the brown crust on top that makes the drumsticks irresistibly tasty!
Finally the chicken drumsticks and rice are cooked together in the pot leaving you with chicken flavored fluffy rice and juicy chicken legs!
Ditch the chicken breasts today and make these insanely delicious yet easy to make tandoori chicken thighs for dinner tonight as these are perfect to make quickly on a busy weeknight!
Out of many things that my fitness journey taught me, prioritizing protein was one key learning! That's exactly why you see so many chicken recipes here in my space as being a meat eater, chicken is my go-to choice of protein!
So here I am again today with another chicken recipe which can ease out your stress of what to make for dinner on a hectic work day, that of course only if you are a chicken lover like us!
I would like to call these tandoori chicken thighs my own innovation as I have never seen these anywhere on the internet and it materialized in a purely organic way when I was planning for my high protein dinner options.
What are tandoori chicken thighs?
Chicken thighs are undoubtedly my most favorite portion of chicken, so I keep thinking of newer & innovative ways to make and devour this tender and succulent meaty portion of the bird.
And what could be better than a tandoori flavored chicken thigh! My tandoori chicken thighs are a simple spin-off of my most popular restaurant style tandoori chicken recipe.
Instead of using the typical cuts of a full chicken which is how a traditional tandoori chicken is made, I used boneless & skinless chicken thighs to make my weekday version of tandoori chicken!
The therapy combines various techniques, including body awareness, movement, breathwork, and psychological processing, to address the root causes of trauma and encourage healing.
Almond Cake Recipe Have an upcoming kitty party and want to serve something baked at home. Then you got to try this almond cake recipe. You do not have to be a pastry chef and you do not have to bake like a pro, just follow the recipe and instructions and you will definitely get…
This coffee cake is a rich coffee infused sponge with a coffee flavored dark chocolate ganache topping. Coffee cake with coffee chocolate ganache is an absolutely delicious soft, moist and easy to make cake. Every bite is bursting with flavour, a lovely decadent cake perfect to serve as a dessert and goes perfect with a hot cup of coffee too.
Today I’m back with another simple, easy and quick cake recipe – coffee cake topped with coffee datk chocolate ganache. A super soft and easy coffee cake topped with coffee chocolate ganache. The coffee chocolate ganache here is creamy, silky and so much flavor. This coffee cake with coffee chocolate ganache is worth baking for sure. I hope you love it as much as we do!
The recipe is a simple eggless sponge with basic ingredients such as flour, leavening agents, sugar, oil and milk. The chocolate ganache is a two ingredient ganache – chocolate and cream. Then we infuse coffee flavor into the cake and the chocolate ganache and there you have a coffee-flavored cake packed with full of flavor.
Don’t have an oven or microwave? No worries!! Here is an absolutely easy, simple and quick coffee cake recipe made without an oven or microwave. This delicious coffee cake is bake in a pan over gas top. You can also use heavy bottom kadai or wok or pressure cooker.
This eggless coffee cake without oven is so simple to make and packed with flavor. The aroma that filled the house while baking this cake is really out of this world!
Coffee and chocolate is one such flavor combinations that feel like a match made in heaven. It’s amazing how the two flavors complement each other and bring out the best taste. This coffee cake topped with chocolate ganache is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent.
One of the reasons I love this coffee cake recipe is that both the sponge and the ganache are absolutely jam-packed with coffee flavor. If you’re a coffee lover you need to try this one!
Do try this delectable coffee cake, I am sure you will love it and make it over again. This moist coffee cake is perfect with a hot cup of tea or coffee, and even a perfect after meal dessert. Make it for your family, friends and get-togethers. i bet they will enjoy a slice I’m sure!
INGREDIENTS FOR COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE
This section explains what all ingredients is used in making the eggless coffee cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out moist and soft. You can’t find the taste of atta in this cake.
● MILK POWDER – To enhance the taste and texture.
● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and vinegar allows the cake a perfect rise and turn out a soft, spongy and moist cake.
● SALT – To enhance the overall flavor and helps to balance out the sweetness
● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.
● SUGAR – The recipe uses cane sugar making the cake a healthier version. It adds a beautiful colour and flavor to the cake.
● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!
● COFFEE POWDER – Instant coffee powder is in the recipe.
● ESSENCE – Vanilla essence is used here. It adds a nice vanilla flavor to this cake.
● VINEGAR – Regular white vinegar is used here.
FOR FROSTING:
● CHOCOLATE GANACHE– I have used my two ingredients chocolate ganache – dark chocolate and cream. You can find a detailed blog post on chocolate ganache here.
● COFFEE POWDER – Instant coffee powder is added to give the chocolate ganache a coffee flavor.
● WATER – A dash of water is used to dilute the coffee and make a coffee decoction.
INGREDIENT SUBSTITUTION
● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour. ● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar. ● You can use butter instead of oil. ● You can swap the milk powder with condensed milk. ● You can use 1 large egg or 2 small eggs if you want to make it with egg. Simply skip the baking soda and vinegar. ● You can use lemon juice instead of vinegar.
HOW TO MAKE COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE
This section shows how to make coffee cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.
I made a simple recipe video of this decadent coffee cake with coffee chocolate ganache recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE VIDEOTUTORIAL
Here’s a step by step pictorial instructions to make coffee cake without oven:
Preheat The Pan:
Place the pan over the gas top. Place a stand or a separator for the cake pan on the bottom so that the cake pan does not directly touch the bottom of the pan.
Preheat the pan on medium flame for 10 minutes.
(If you are using pressure cooker remove the gasket and whistle from the cooker cover).
Prepare The Cake Tin:
I have used 6 inches baking tin. Grease the tin with oil or butter. Line with parchment paper at the bottom. Or simply dust it with flour.
Prepare The Cake Batter:
In a mixing bowl add in the milk, cane sugar, instant coffee, oil and vanilla essence.
Mix well to combine together. Whisk it for about a minute using a wired hand whisk.
Place a sieve over the mixing bowl. Add in the flour, milk powder, baking powder, baking soda and salt. Sift them together.
Gently fold to make a lumps free batter. Add in the vinegar and give a quick mix.
Pour the batter onto the prepared cake pan. Tap the cake pan to release any air bubbles trapped inside.
Bake The Cake:
Carefully place the cake pan onto the preheated pan. Cover it and bake on a low-medium flame but not simmer for 40 minutes. Start checking from 40 minutes onwards. A tooth pick inserted should come out clean.
Turn off the heat. Carefully take out the cake pan and allow to stand for 5-10 minutes.
Demould the cake and allow to cool down completely.
Frosting:
In a small bowl add in the instant coffee and water. Mix well and allow coffee to dissolve completely.
Take the room temperature chocolate ganache. Add in the coffee decoction. Mix well. Your chocolate coffee ganache is ready.
Once the cake has cool down completely pour the ganache. Spread all over and cover the cake with the ganache.
Allow to set in the refrigerator for few minutes. Cut and serve.
NOTES: ● For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both. ● For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil. ● You may swap the oil with 100 gms butter. ● You may swap the cane sugar with brown sugar or jaggery or simply use regular sugar. ● You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge. ● To make the cake wih egg, you may use 2 small eggs or 1 large egg. Skip the vinegar and baking soda if using egg. ● All ingredients should be at room temperature. ● Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake. ● If you want to bake in an oven, preheat the oven to 180° C for 10 minutes. Bake at the same temperature with both rods for 30 minutes or until a toothpick inserted comes out clean. ● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
This coffee cake is a rich coffee infused sponge with a coffee flavored dark chocolate ganache topping. Coffee cake with coffee chocolate ganache is an absolutely delicious soft, moist and easy to make cake. Every bite is bursting with flavour, a lovely decadent cake perfect to serve as a dessert and goes perfect with a hot cup of coffee too.
Course Dessert
Cuisine American
Keyword cake made in pan, cake without oven, eggless cake, mocha cake, no oven cake, pressure cooker cake
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 8
Author Akum Raj Jamir
Equipment
240 ml measuring cup set
weighing scale
Mixing bowl
Spatula
wired hand whisk
6 inches × 3 inches round cake pan
Ingredients
1cupwhole wheat flour (128 grams)
3tablespoon milk powder (20 grams)
1teaspoon baking powder
½teaspoon baking soda
¼teaspoon salt
¾cupwhole milk(180 ml)
½cupcane sugar (100 grams)
¼cupoil(60 ml)
1tablespoon instant coffee powder
1teaspoon vanilla essence (5 ml)
2teaspoon vinegar (10 ml)
For Frosting Topping:
⅔cupchocolate ganache (check recipe link in notes below)
2teaspoon instant coffee powder
1teaspoon water(5 ml)
Few sprinkles (optional)
Instructions
Preheat The Pan:
Place the pan over the gas top. Place a stand or a separator for the cake pan on the bottom so that the cake pan does not directly touch the bottom of the pan.
Preheat the pan on medium flame for 10 minutes.
If you are using pressure cooker remove the gasket and whistle from the cooker cover.
Prepare The Cake Pan:
have used 6 inches baking tin. Grease the tin with oil or butter. Line with parchment paper at the bottom. Or simply dust it with flour.
Prepare The Cake Batter:
In a mixing bowl add in the milk, cane sugar, instant coffee, oil and vanilla essence.
Mix well to combine together. Whisk it for about a minute using a wired hand whisk.
Place a sieve over the mixing bowl. Add in the flour, milk powder, baking powder, baking soda and salt. Sift them together.
Gently fold to make a lumps free batter. Add in the vinegar and give a quick mix.
Pour the batter onto the prepared cake pan. Tap the cake pan to release any air bubbles trapped inside.
Bake The Cake:
Carefully place the cake pan onto the preheated pan.
Cover it and bake on a low-medium flame but not simmer for 36 to 40 minutes. Start checking from 35 minutes onwards. A tooth pick inserted should come out clean.
Turn off the heat. Carefully take out the cake pan and allow to stand for 5-10 minutes.
Demould the cake and allow to cool down completely.
Frosting :
In a small bowl add in the instant coffee and water. Mix well and allow coffee to dissolve completely.
Take the room temperature chocolate ganache. Add in the coffee decoction. Mix well. Your chocolate coffee ganache is ready.
Once the cake has cool down completely pour the ganache. Spread all over and cover the cake with the ganache.
Allow to set in the refrigerator for few minutes. Cut and serve.
For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both.
For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
You may swap the oil with 100 gms butter.
You may swap the cane sugar with brown sugar or jaggery or simply use regular sugar.
You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge.
To make the cake wih egg, you may use 2 small eggs or 1 large egg. Skip the vinegar and baking soda if using egg.
All ingredients should be at room temperature.
Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
If you want to bake in an oven, preheat the oven to 180° C for 10 minutes. Bake at the same temperature with both rods for 30 minutes or until a toothpick inserted comes out clean.
Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
HOW TO BAKE THIS COFFEE CAKE IN OVEN OR MICROWAVE CONVECTION?
You can easily bake this coffee cake in an oven. Preheat the oven to 180° C for 10 minutes. Bake the cake at preheated oven at 180° C for 30-35 minutes with both the rods on. A toothpick inserted should come out clean.
HOW TO PUT COFFEE IN A CAKE?
The simplest way to incorporate coffee flavor in cakes and desserts is to use instant coffee just as we have done in this recipe.
WHAT CAN I USE INSTEAD OF INSTANT COFFEE?
You may use a finely ground espresso. Make sure it is very fine ground, so that the grains don’t create a crunchy grainy texture in the cake OR you can also used brewed coffee or filter coffee. Make strong freshly brewed coffee but be carefull on the liquid quantity.
WHAT’S THE BEST WAY TO STORE MY COFFEE CAKE?
This coffee cake can be stored in an airtight container for 4-5 days in the refrigerator. Before serving allow it to come up to room temperature and then serve.
This cake can be freezed either just the coffee sponge or along with the ganache topping. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.
The coffee cake with ganache topping cake can also be freezed in the same way. First simply refrigerate the cake for 1-2 hours so that the ganache is set and firm up. Then wrap it in cling film. As the ganache is already firmed and solid, it won’t get smashed. When you want to defrost the cake, remove it from the freezer and remove the clingfilm so it doesn’t stick to the ganache as it thaws.
Well, if you make this eggless coffee cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you. Happy Cooking! Love Akum
If you are looking for a meatless yet protein-rich dinner idea, then you are at the right page! This easy-to-make paneer tikka is perfect for your healthy & nutritious dinner which tastes delicious too! After a long absence due to medical emergencies in family, I am back with yet another healthy recipe which is packed […]
Even after being an avid fish lover, I never thought of making a good and comforting vegetable fish stew. Thanks to my quest for high protein dinner, I came across this luscious fish stew recipe which hit the ball out of the park in terms of taste and satiability! How did I come across this […]
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 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2people
Ingredients
1cupall-purpose flour plain flour, Maida
1/4tspbaking soda
1/4tspsalt
1/4tspsugar
1/4cupyogurtroom temperature
1-1/2tspoilcanola, vegetable
1/4cuplook warm water use as needed
Garnishing
1tbspclear butter or ghee
1tbspchopped cilantro
1 tbspgreen chili finely chopped
1/4tspsea 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!
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