Bhuna Gosht or Mutton Bhuna is a traditional Indian Mutton delicacy usually made with goat’s mutton. To make this dish, mutton is cooked with a blend of different spices which adds to the richness of the curry. This is most splendid dish which has very unique taste and the richness melange of the spices make it a splendid dish of North India. Enjoy this fabulous dish with Roomali roti/ naan or paratha.

Ingredients for making the Bhuna Gosht

• 750 grams Mutton , cut into medium pieces
• 6 Sliced onions
• 1/2 cup Garlic
• 4 inch Sliced ginger
• 3/4 cup Yoghurt
• 2-1/2 tablespoons Coriander Powder (Dhania)
• 2 teaspoons Red Chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt to taste
• 1/2 cup Sunflower Oil
• 4 tablespoons Desi Ghee
• 2 tablespoons chopped Coriander (Dhania)
• 6 Dry Red Chillies
• 2 Bay leaf (tej patta)
• 1-1/2 inch Cinnamon Stick (Dalchini)
• 1 teaspoon Mace (Javitri)
• 1 teaspoon Ajwain (Carom seeds)
• 5 Cloves (Laung)
• 5 Whole Black Peppercorns
• 5 Cardamom (Elaichi) Pods/Seeds
• 2 Black cardamom (Badi Elaichi)
• 1/2 teaspoon Nutmeg , crushed

Method of Bhuna Gosht

1. To begin making the Bhuna Gosht
2. wash mutton nicely and keep it aside.
3. Heat oil in a heavy bottomed pan/ Lagan or deg and add whole spices and let them crackle.
4. Now add whole garlic pods and ginger slices and saute them till golden.
5. Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add washed mutton and mix well. Cook/ bhunno nicely till the time Masala coat the mutton well.
6. Next add thick curd and salt and let it cook on high flame till the curd starts leaving water from sides.
7. As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.
8. When the mutton is cooked, add coriander powder, turmeric, red chilli powder and mix together.
9. Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
10. Once the ghee/oil starts oozing out from the sides, adjust the seasoning.
11. Slowly the mutton will start to thicken and turn deep brown in colour. Turn off the gas and garnish the Bhuna Gosht with fresh coriander leaves.
12. Bhuna Gosht is one such succulent dish that is best enjoyed with Butter naan, roti or roomali roti or best goes with ulte tawe ka paratha. Enjoy this delicacy at any special occasion and showcase your skill to you friends.

• Please Note
• This dish is totally depend upon the type of meat you are using for it, more fresh is the meat more tasty the dish would be. Enjoy 👍

Stuffed Aubergine/ Bharwan baingan made by simmering small eggplants in a spicy onion masala. Curried eggplants are a favorite dish with many Indians especially from Punjab and enjoy them often with rice or Naan, paratha or roti. In India, each region has their own way of cooking this dish. And you will for sure love this traditional delicacy of North

Ingredients for making the Bharwan Baingan/ Aubergine

• 250 grams brinjals (eggplants or baingan)
• 2½ tablespoon oil
• ¼ teaspoon cumin or jeera
• 1 pinch mustard (optional)
• 2 large onions grated or boiled & pureed
• 2 medium tomatoes grated or chopped or pureed
• 12 to 14 cashew nuts or almonds powdered or 2 tbsp roasted besan
• 1½ teaspoon Ginger garlic paste
• Salt to taste
• 1 tbsp chopped fresh coriander

Spice to add in the dish

• 1 teaspoon Garam Masala
• 1 teaspoon saunf powder(fennel powder)
• 1 to 1¼ teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon amchur powder(dried mango powder) (optional)
• ¼ teaspoon turmeric or haldi

Method of making the Bharwan Baingan Masala for stuffing

• Heat a pan with 1½ tablespoon oil. Add the cumin.When they start crackling add the chopped onions and fry until they turn golden.
• Stir in the ginger garlic paste and fry until the raw smell goes away.Add the grated tomatoes and sprinkle salt.
• Cook until the moisture from tomatoes reduces.Then add salt and all the spice powders. Saute until the mixture begins to leave the sides of the pan.
• Add cashew paste and saute for a minute. Check the seasoning and spices, Add more salt if desired.

Method of making eggplant curry

• Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact.
• Immediately keep them immersed in a bowl of lightly salted water.
• Remove each eggplant from the water and spoon the prepared mixture into it and set aside.
• Heat the same pan with 1 tablespoon of oil. Add mustard and let them crackle.
• Add hing and then transfer the prepared eggplants to the pan.
• Fry them in oil until the skin discolors stirring often for 3 mins.
• Then pour ¾ cup water and stir well. If you are left with any of the stuffing masala just add it at this stage.
• Cover and simmer on a low flame until the eggplants turn soft and tender.
• Keep stirring in between and add more water as needed. The stuffing comes out and thicken the gravy.
• When the baingan turns soft, sprinkle coriander leaves and turn off the stove.
• Serve bharwan Baingan garnished with freshly chopped coriander with a dollops of butter accompanied with rice, Naan, paratha or roti.

Please Note

You can add any other stuffing of your choice as well weather it’s veg, cheese, or non veg. This is really a superb delicacy of the day enjoy it with your family and friends.😀😀👍👍

Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This is a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan. Very much popular in the north and Arabian countries.

Ingredients for making the Bhuna Mutton Keema

• 300 grams mutton keema
• 2 tbsps oil/Ghee
• 1 bay leaf/tej patta
• 2 to 3 green cardamoms or elaichi
• 1 small cinnamon piece or dalchini
• 2 to 3 cloves or laung
• 1 cup onions finely chopped (2 medium sized)
• 1 green chili chopped (deseeded)
• 1 tbsp ginger garlic paste
• ¼ cup tomato puree
• 1/4 cup chopped tomatoes
• ¼ cup water
• Salt as needed
• 1/8 tsp turmeric or haldi
• ¾ to 1 tsp red chili powder(use as needed, less spicy variety)
• 1 tsp garam masala
• 2 tbsp mint leaves or pudina finely chopped
• 2 tbsp chopped coriander leaves

Method of making the Bhuna Keema

Tempering for keema

• Heat a heavy bottom pan with oil/ ghee and tempered the dry spices for a minute like bay leaf, cinnamon, cloves, cardamoms. So it would be becomes aromatic or fragrant.
• Add green chilies and onions. Fry them well on a medium flame until it becomes translucent.
• Saute ginger garlic paste for a minute or until the oil leaves the side of the pan

Method of making mutton keema

• Add keema and Bhunno/ sauté for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice, turmeric, red chili powder and garam masala. Also add mint now.Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour ¼ cup water, in the Keema so the water
• May dissolve completely into the mixture let it be cooked for 10 to 15 minutes so that the Keema becomes mushy and cooked throughly.
• Adjust the seasoning and stored the Keema to its right consistency, Sprinkle coriander leaves and stir to mixed well with Keema.
• Sprinkle some lemon juice over keema serve hot with rice, naan, paratha and a salad of your choice best green salad would be good combination. Enjoy this hot dish with your loved ones, but be careful as it would be a spicy dish and you can adjust the spices as per your preference or taste.

Chicken kali mirch is also called as Black pepper chicken curry or murgh kali mirch. It is delicious peppery curry of marinated chicken cooked in black pepper yogurt gravy. The peppery black pepper chicken curry is called as kali mirch chicken as well this is no doubt one of the best chicken preparation.

Ingredients for making the Kali Mirach

To marinate the chicken

• 1 kg chicken on bone cut into pieces
• 1 teaspoon black pepper powder
• Juice of one lemon
• Salt to taste

For making the kali mirch chicken Gravy

• 1 teaspoon caraway seedsshazeera
• 6-7 cloves
• 5 green cardamoms
• 2 bay leaf
• 2 onions medium size, finely chopped
• 1 tablespoon black peppercornfreshly and coarsely crushed
• 1 tablespoon garlic paste
• 300 gm yogurt whisked well
• 3/4 tablespoon ginger paste
• 1 teaspoon coriander powder
• 3 tablespoons cream
• 1 teaspoon garam masala powder
• 2-3 green chilies slit (you may adjust accordingly)
• 1 teaspoon dried fenugreek leaves ( kasuri methi )
• 1 tsp chopped green coriander
• Salt to taste
• 5 tablespoons Oil or ghee

Method of making the Murgh Kali Mirach

how to make chicken kali mirch

• Marinate chicken with the ingredients as stated above cover and refrigerate for 30 minutes.
• While the chicken is marinating, coarsely crush the black pepper corns in mortar & pestle
• When chicken is ready to cook, heat ghee or oil in pan
• Then, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown.
• Once the chicken turn light brown, take the shallow fried chicken out and reserve
• Now in the same handi, add Shahi Jeera , bay leaf, green cardamom, and cloves, fry for few seconds till it becomes fragrant
• Now add chopped onions and fry until soft and translucent.
• Then add ginger and garlic paste, sautè for few minutes.
• Add whisked yoghurt and stir until blended well.
• Then add coriander powder, green chili slit, coarsely crushed peppercorn, salt and mix well.
• Add fried chicken, mix well. Cover and cook until chicken is just tender. Adjust the consistency of the gravy only if required.
• Lastly, add cream, sugar, kasuri methi and cook for another minute.
• serve chicken kali mirch hot garnished with fresh chopped green coriander accompanied with lachcha paratha/phulkas or nan or pulao as per your preferences.

Please Note

Making of chicken kali mirch dry, do not add any water and allow the chicken to cook in masala such that chicken cooks well and masala will combine to the chicken.

One of my favorite sweet, Besan Ke Ladoo ❤️ As a kid I ❤️ too much sweets as I grew up. With these delicacies as my mother used to cook for my brother and sister, I fell in the love for these Ladoos and always demand for it every now and then. At that time I can eat these like a meal. Still remember those days 😋😋

Ingredients for making the Besen Ke Ladoo

• 1 cups 225 gms of gram flour/ Besen
• 1/2 Cup 110 gms desi ghee/ clarified butter
• 1 Cup 225 gms powder sugar
• 2 Tablespoon,Ghee + 2 Tablespoon Milk
• 1 Teaspoon elachi powder
• 2 tbsp Chopped Nuts as per your preferences e.g cashew nuts, almonds.

Method of making the Besen Ke Ladoo

• Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.
• To a heavy bottom pan, add the ghee and let it melt on low heat.
• Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
• Mix the besan and the ghee together, at first it will form a clump. Don’t worry and keep stirring, it will start to loosen up a bit.
• Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes, it will turn into a smooth paste like consistency.I roasted the besan for around 25 minutes on low heat until it had a nice golden color.
• Remove pan from heat. If you want, transfer the besan to another container so that it doesn’t cook further and doesn’t burn.I didn’t transfer it. So after removing pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.
• Then add the cardamom powder and mix and now let the besan cool down for at least 15 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won’t be able to bind the ladoos.
• After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).
• Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.
• Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.You would get 8 to 10 ladoos.
• Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark). Too but if you do not have that then also no problem you can enjoy these Ladoo at any point of time along with tea or coffee as per your preferences. Have a sweet day ! 💐💐👍👍

Healthy Sugar Free Wheat Ladoo, which every one would love to eat, best source of protein bite along with breakfast. Enjoy the simplicity of this nutritious sweet 🥰👍

These Ladoo are made with wheat,walnuts and dates, there is no ghee and no white sugar in this preparation. A very healthy and easy dessert which kids would love to have /eat as they are interested in lots of such kind of sweets which are best source of proteins and vitamins and are good for grown up children’s.

• 1 cup (225 gms) Whole wheat flour
• 2 cups (450 gms) Walnuts
• 2 cups (450 gms) Dates
• 2 tsp Raw Honey (regular honey is fine too)
• 1 pinch Salt
• 1/3 tsp Elaichi Powder
• 1 tbsp of kewra essence if you want to add aroma in it

Method to follow while making wheat/ Atta Ladoo

1. In a heavy bottom non stick pan, Roast the wheat flour on a medium flame for 5-6 minutes until it is golden/nutty brown.
2. Place 2 cups of walnut in a 150 degree temp in the oven and roast for 6 minutes. Alternatively pan roast for the same time. Let the walnuts cool for a few minutes.
3. Add it to a food processor and grind until you get the smooth buttery paste.
4. Drop the dates one by one from the food processor tube until it is blended well and grind smoothly to mix with the walnuts paste.
5. Now add the roasted wheat flour, elaichi powder and salt and give it a swirl and mix for another 5 seconds
6. Add required amount of honey and mix thoroughly again.
7. Take out the prepared mixture from the blender in a plate and roll it to you desired shape into Ladoo

Please Note just a recomendation

Please use good quality of dates, don’t look into the cost as it’s the matter of the health of your family. honey you can use of Dabur. And similarly A one quality of walnuts ..

Bhuna Murgh/ Chicken is typically Punjabi dish which has its own way of cooking, every chef has there on style of making this dish with fresh and aromatic spices. This dish has great taste and texture which you will love to have during any special event or family gatherings. This aromatic dish will surly won your heart. Enjoy this splendid dish with Indian breads pickle, salads and raita as per your preferences .

Ingredients for making the Bhuna chicken/ Rara Murgh

CHICKEN BHUNA

• 6 boneless thighs and skinless, diced into 1 inch chunks
• 4 peeled and chopped garlic cloves
• 1 deseeded and chopped, green chilli
• 2 tbsp of chopped ginger
• 2 diced onions
• 1 tsp Haldi/ turmeric powder
• 2 tsp devi chilli/ mirachi powder
• 2 tsp Jeera/Cumin seeds
• 2 tsp Dhabia powder/ Coriander powder
• 1 tsp Garam Masala
• 5 chopped tomatoes
• 1/2 tsp juice of lemon
• 1 tbsp of chopped cilantro/ Coriander
• 3 tbsp of vegetable oil
• Salt to taste
• 2 tbsp Butter
• 2 tbsp whole spices
• 1 bay leaf

Method of making this delicious dish Bhuna Chicken

1. Heat the oil in a large heavy bottom pan and add whole spices then add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes

2. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute, once the raw ingredients would be cooked then add all the spices mentioned above and cook for some time.

3. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

4. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce. Add the lemon juice from the freshly squeezed lemon to give a little lunch in the dish, garnished with chopped fresh cilantro/coriander leaves.

5. Serve hot with naan, roti or paratha my personnel opinions best goes with butter or garlic naan.

Paneer kofta Curry is a rich dish made of rich ingredients and very much nutritious, it is the mixture of cottage cheese/ Paneer which is combined with cashew nuts, Almonds and aromatic herbs and spices. It is been prepared on the special occasions or during the family gatherings. You can enjoy this fabulous dish with Naan/roti/paratha and Kulcha as per your preference people enjoy this heavenly dish with choice of their pulao, Raina and salad as well.

Ingredients for making the Paneer kofta curry

For paneer kofta recipe

• 1 cup paneer grated and mashed well
• ¼ cup Besan (Gram flour)
• ¼ teaspoon Baking soda
• 1 Green chili finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon Mint leaves finely chopped
• Salt to taste
• ¼ teaspoon Red chili powder
• ½ teaspoon Chaat masala
• ¼ teaspoon garam Masala
• 2 tablespoons Cashew nuts (for stuffing)
• 1 tablespoon Almonds chopped (for stuffing)
• Oil for deep frying

For kofta gravy

• 1 cup Onion chopped
• ½ inch Ginger chopped
• 2 cloves Garlic chopped
• 1 Green chili chopped
• 8-10 Cashew nuts chopped
• 2 Dried red chilies (preferably use Kashmiri chilies which are less spicy)
• 2 tablespoons Oil
• 1 inch Cinnamon stick
• 1 Black cardamom
• 1 Bay leaf
• ½ teaspoon Cumin seeds
• 2 large cups Tomato pureed
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 ½ teaspoon Coriander powder
• 1 cup Water
• ½ teaspoon Garam Masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves)
• 3 tablespoons fresh cream Amul
• Chopped coriander leaves for garnishing
• 2 tablespoon Butter

Method of making Paneer Kofta Curry

Preparation

• Soak onion, ginger, garlic, green chili, cashews, and dried red chilies in warm water for 15-20 minutes. The discard the water and grind into smooth paste.
• In the same jar, puree the tomatoes and keep it aside.
• Chop the cashews and almonds for kofta stuffing and keep it ready.

Making Paneer Kofta Recipe

• Combine the kofta ingredients except for cashew, almonds in a bowl to make the dough.
• Divide into 8 equal portions.
• Take one portion, make an indentation in center and stuff with some chopped cashew nuts and almonds.
• Seal and make smooth balls and repeat the same to shape all kofta balls.
• Deep fry the kofta into hot oil on medium heat. Keep stirring them till it becomes golden brown.
• Once golden brown from all the sides, then remove and place on paper towel to drain off the excess oil.

Method of Making Paneer Kofta Curry Recipe

• Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, cinnamon stick, black cardamom) and sauté for 30-40 seconds or till spices get aromatic.
• Then add cumin seeds and let them sizzle, mix 👌in prepared onion paste, salt and cook till it becomes thick.
• Then add tomato puree and again cook till it becomes thick and most of the moisture evaporates.
• Then add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute.
• Mix in water to make gravy. Simmer the gravy until the oil leaves the side, add aromatic kapoor I Methi and garam Masala. Add cream and butter to make it more smooth and thick, cook for a while till the gravy will not reach to the right consistency. Adjust the seasoning then add the kofta just before serving.
• Served hot garnished with chopped coriander cream and butter accompanied with any sort of pulao and Indian breads of your choice.
• Please note:
• For making nuts paste soak the nuts for 15 to 20 minutes.

Egg curry Anda curry have so many different versions, A dish which every one like the most, A spicy, flavorful, and easy Indian Egg Curry with hard boiled eggs cooked in aromatic, pungent and hot Indian spices with palak/ Spinach and coconut. This dish is very much common and popular in the Maharashtra and Konkani region. Lets enjoy this splendid dish with roti/ naan or paratha.

Ingredients for making the Egg Palak/Spinach Curry

• 1 sliced onion
• 3-4 cloves garlic
• Half inch ginger
• 4 green chillies
• 7-8 almonds
• 1 tsp Jeera/Cumin seeds
• 1/2 cup grated coconut
• 2 bay leaves
• 2-3 cloves
• 1 tbsp poppy seeds
• 3-4 dried red chillies
• 1 tsp Haldi/ turmeric
• 2 tomatoes
• 1 cup spinach
• 1 tbsp garam masala
• Salt as required
• Cooking oil as desired
• 6 hard boiled eggs
• Chopped fresh coriander leavesfor garnish

Method of making egg palak/ spinach curry

• In this preparation, First grind all the aromatic ingredients like: onions, garlic, ginger, green chillies and almonds to a smooth paste.
• Heat oil in a pan then add cumin seeds and then add this ground paste.
• Cook the paste for 3 to 4 minutes. Then add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 5 to 6 minutes.
• Add tomatoes and adjust the seasoning and Saute it till the tomatoes are cooked.
• Add spinach leaves and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool.
• Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully.
• Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required.
• Add water to get the desired consistency.
• Serve this special delicacy by add the egg and garnish it with chopped fresh coriander leaves, accompanied with Roti/ naan or paratha.

Please Note

I just make it a different version of this egg curry you can avoid adding spinach to get the actual authentic dish, rest all the ingredients would be remain same a rich dish with grated coconut will make this dish more nutritious and healthy.

Aubergine/ eggplant/ Baingan there are some names of this king of vegetable, Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India and one of my personal favorite, this dish best accompanied with Naan, Kulcha, paratha or Roti.

Ingredients for making the Baingan ka Bartha

For roasting the eggplant

• 1 medium eggplant around 550 grams
• 3 large garlic cloves

For the baingan bharta

• 2 tablespoon oil Or u can use mustard oil
• 4 large garlic cloves chopped
• 1 inch ginger chopped
• 1 green chili or to taste, chopped
• 1 medium red onion 120 grams, chopped
• 2 medium tomatoes 280 grams, chopped
• 1/2 teaspoon red chili powder or to taste
• 1 teaspoon coriander powder
• 3/4 teaspoon salt or to taste
• 2 tablespoons chopped coriander
• 2 tablespoon Desi Ghee

• Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
• Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
• Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
• Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
• Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
• Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
• Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
• Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
• Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
• Stir in the chopped coriander. and mixed well to get the aroma of this herb into the dish. Once done remove the pan from heat, add one table spoon of desi ghee a power of my Punjab which gives the immense punch to this royal dish.
• Serve baingan ka bharta hot with fresh Indian breads of your choice. Eg Butter naan, Latcha paratha, Roti. Yum yum wah … mouth watering dish must try!!