Nawabi veg musallam with laccha paratha tart
Nawabi veg musallam with laccha paratha tart

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, nawabi veg musallam with laccha paratha tart. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Nawabi veg musallam with laccha paratha tart is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Nawabi veg musallam with laccha paratha tart is something which I’ve loved my entire life.

Lachha paratha is an easy paratha to make. I usually make the lachha parathas using this technique and one more technique. Serve the lachha parathas hot with any vegetable curry like aloo matar, veg kadai, veg handi or with paneer. laccha paratha recipe is a popular Punjabi lachedar paratha.

To begin with this recipe, we must prepare a few ingredients. You can cook nawabi veg musallam with laccha paratha tart using 43 ingredients and 50 steps. Here is how you cook it.

The ingredients needed to make Nawabi veg musallam with laccha paratha tart:
  1. Prepare For Govi Musallam
  2. Get Cauliflower florets
  3. Make ready big Onion (paste)
  4. Get Ginger-Garlic paste
  5. Make ready big Tomato
  6. Prepare Butternut squash/red pumpkin slices
  7. Prepare fresh Cream
  8. Make ready Cashew nuts
  9. Prepare Milk
  10. Take cooking Oil
  11. Take Coriander powder
  12. Prepare Garam masala powder(homemade)
  13. Prepare Kashmiri red chilli powder
  14. Prepare Sugar
  15. Get Salt
  16. Get Coriander leaves
  17. Make ready For the accompaniment Sauce
  18. Get roasted butternut squash puree
  19. Prepare fresh Cream
  20. Prepare Salt and Sugar
  21. Take Chilli flakes
  22. Make ready For the laccha paratha
  23. Make ready All-purpose flour
  24. Prepare Wheat flour
  25. Take large Egg
  26. Take Ghee
  27. Prepare Milk
  28. Prepare Sugar
  29. Make ready Salt
  30. Prepare Room temperature Water to knead the dough
  31. Get dry beans to blind bake the tart
  32. Make ready For the tart crust(top)
  33. Prepare big boiled Potato
  34. Prepare homemade Chena or Paneer
  35. Make ready Cream
  36. Prepare Salt
  37. Get Chilli flakes
  38. Take Kasuri methi
  39. Make ready For top most layer
  40. Prepare grated Mozzarella cheese
  41. Prepare Breadcrumbs
  42. Get red chilli powder to sprinkle
  43. Get Kasuri methi

But this is a flaky lacha paratha made with wheat flour. So it is a healthy one. I found sooooo many wonderdully recipies that i have now become addicted to ur blog. Lachha paratha recipe - the layered paratha with crispy, flakey yet soft texture that goes perfect with any curry dish or as a breakfast with pickle.

Instructions to make Nawabi veg musallam with laccha paratha tart:
  1. Cut cauliflower into small florets.
  2. Boil sufficient water, remove from flame and immerse cauliflower florets in boiling water for 10 to 15 minutes.
  3. Drain and then shallow fry the florets in 1/2 cup of oil into light golden brown.
  4. In the same oil fry the cashews into light golden brown. With little water make a paste.
  5. In a none stick pan dry roast the thinly sliced red pumpkin/butternut squash until they are charred.
  6. With 1/2 cup of milk make a smooth puree with the charred pumpkin.
  7. Make tomato puree, onion paste and ginger garlic paste.
  8. Add 3 tablespoon of oil in a big pan.
  9. Saute onion paste in hot oil for 2-3 minutes. - Then add ginger garlic paste and saute until raw smell goes off.
  10. Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder.
  11. Mix well to incorporate and add tomato puree, cashew paste(keep 1 tablespoon of paste aside for the sauce) and 1/2 of the roasted pumpkin puree.
  12. Stir well to mix everything, add salt and sugar.
  13. Add little water, cover and cook in medium low heat for 5-6 minutes.
  14. Next add the fried cauliflower florets, stir to coat the gravy well to the florets.
  15. Cover and cook in medium heat so that all the flavours of musallam gravy incorporates to the veggies.
  16. After 5-6 minutes of cooking, add 1/2 cup of cream, mix lightly, check the seasoning, sprinkle coriander leaves and remove from heat.
  17. Rich govi musallam is ready now. Keep aside.
  18. For the creamy sauce, in a pan add the remaining pumpkin puree, cashew paste, and 1/2 cup of water.
  19. Mix well and bring to boil.Add salt, sugar, chilli flakes and kasuri methi.
  20. Mix well and lastly add cream.
  21. Give a quick stir and the creamy delicious sauce is ready.
  22. For the laccha paratha take 1 cup of all-purpose flour and 1 cup of wheat flour to a dish.
  23. Add salt and sugar and mix well.
  24. Make a hole in the centre, add 1 egg, 1 tablespoon of milk, 3 tablespoons of ghee and mix.
  25. With the help of water make a crumbly soft dough.
  26. Cover and keep aside for 1/2 an hour.
  27. Take a tart or pie dish of medium size(you can make small tarts for individual servings) and grease with little oil.
  28. After resting time take out the dough, knead again for a minute and divide the dough into 2 parts.
  29. Take one portion and roll to a thin chapati.Dust extra flour if needed.
  30. Spread some ghee on the top.
  31. Now fold the chapati like the following picture to make a log that will form the laccha texture.
  32. Now roll the log with your hand to make it little longer and roll the log like a pinwheel.
  33. Roll out the pinwheel to make a thick chapati of the size of your tart dish.
  34. Place the sheet to the tart dish, press lightly to fit in the dish.
  35. With a fork prick the tart so that it won't puff up during baking.
  36. Place some kidney beans or any kind of dry beans on the tart so that we can blind bake the tart.
  37. Pre heat oven at 200 degree C for 10 minutes.
  38. Bake the tart in preheated oven for about 20 to 25 minutes or until light golden brown.
  39. Now for the potato mash boil or microwave 1 big potato and mash it.
  40. Add 1/4th cup of chena or paneer and cream.
  41. Also add salt and chilli flakes and mix well to make a delicious potato mash. Keep aside.
  42. Now the time is for assembling the tart.
  43. Discard the beans from the tart and fill the tart with prepared govi musallam.
  44. Cover the gravy thinly with prepared mashed potato.
  45. Now top with 1 cup of grated cheese.
  46. Sprinkle some bread crumbs, chilli powder, kasuri methi and coriander leaves.
  47. Again bake it in preheated oven at 200 degree C for 15 to 20 minutes or until the top becomes beautiful golden brown.
  48. Delightful nawabi flavour tart is ready now to serve. - Let it keep aside for 10 minutes to cool down.
  49. Cut in triangle shapes and serve with the prepared creamy sauce.

This is the BEST recipe and makes PERFECT laccha paratha. Here I have used mostly whole wheat flour and very little all purpose flour. We make mix veg paratha with lots of nutritious vegetables like spinach, cauliflower, potatoes and assorted spices. A delicious twist from the traditional parathas, Laccha Paratha is an amazing side dish recipe. The ingredients used to prepare this paratha wheat flour, refined oil, salt and water.

So that’s going to wrap it up for this exceptional food nawabi veg musallam with laccha paratha tart recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!