Veg Chilli Milli with Yeast-less Nan
chilli-milli subzi
yeast-less naan
for chilli milli
  1. Heat kadai with oil and temper with cumin seeds, add french beans and baby corn, sauté for 2 minutes. Now add all remaining vegetables, sauté for 2 minutes.
  2. Grind cashew nuts to a smooth paste.
  3. In another pan heat oil, add tomato puree and fry until aroma comes. Add cashew nuts paste and mix well, sauté for 2-3 minutes. Now add all masala powder and Kasturi methi and mix well. Cook until oil separates from the paste on low flame.
  4. Add sauté vegetables and crumbled paneer, mix well and then add more water or milk to bring it to a consistency you prefer, cook for 2-3 minutes in medium flame.
  5. Garnish with coriander.
for yeast-less nan
  1. Sieve flour and mix with baking powder, baking soda, salt and sugar in a mixing bowl.
  2. Add lemon juice and olive oil, knead well. Then add curd and knead again, add water and knead to a soft and smooth dough, add oil to it and knead again for 2-3 minutes.
  3. Cover it with a moist cloth and keep in a warm place for 2-3 hours.
  4. Sprinkle little flour and knead again, divide the dough into same portions.
  5. Now dust dough ball with flour and roll it gently with a rolling pin.
  6. Sprinkle some coriander leaves and black sesame on top of a naan, roll it slightly with rolling pin, so that it gets pressed along the naan.
  7. Now for roasting use a hot skillet or tawa and wire rack (jaali wala tawa)
  8. Heat tawa, place the naan over it, when small bubbles appear on top of the naan, flip it on the other side and roast it. Once it gets slight golden spots on the other side too, take out from skillet (tawa), and place it on wire rack and put it on direct heat.
  9. Flip it to the other side and once it’s cooked, take it out.
  10. Brush some ghee over it.