Salad

Yogurt

Naan

Family Meal for 6

Potato Curry

Family Meal for 4

Naan, 8 Samosas, 8 Aloo-Tikkis, 8 Gulab Juman, Masala Fries, and Sweet Chutney.

Party Platter

Beef Curry

Naan, Yogurt and Salad

Regular Burroti Wrap (with Lettuce, Kachumber, and Pickled Onions), Chips & Chutney and Chocolate Chip Cookie.

Burroti Box Lunch

Bottled Water

12 freshly baked chocolate chip cookies (serves 10-12).

Cookies

Includes 2 Tacos (with Lettuce and Kachumber), Chips & Chutney and Canned Pop.

Taco Box Lunch

Bubly/Bottled Pop/Water

Canned Pop

Gulab Jamun

Kulfi

Samosa

Saag

Paneer

Keema Beef

Rajma

Butter Chicken

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, very thinly slice the red onion, and julienne or shred the carrot.

Prepare vegetables

Place the dried greens in a large serving bowl. Add the halved cherry tomatoes, sliced cucumber, bell pepper, red onion, and shredded carrot. Toss gently to combine so the vegetables are evenly distributed.

If using chicken, slice cooked chicken breast into strips and arrange on top or mix through the salad. Dice the avocado just before serving to avoid browning and either arrange on top or gently fold in. Sprinkle crumbled feta and toasted nuts over the salad.

In a small bowl or jar combine the apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk briefly while slowly drizzling in the olive oil until the dressing emulsifies and becomes smooth. Taste and adjust seasoning (add a little more salt, pepper, or honey if needed).

Make vinaigrette

Pour dressing over the salad just before serving — start with about 2/3 of the dressing, toss gently, then add more to taste. Serve immediately so the greens stay crisp.

mixed salad greens (baby spinach, arugula, romaine)

cherry tomatoes, halved

cucumber, thinly sliced

red bell pepper, thinly sliced

red onion, very thinly sliced

carrot, julienned or shredded

feta cheese, crumbled

toasted nuts (walnuts, almonds, or pecans), chopped

avocado, diced

cooked chicken breast, sliced (optional)

extra-virgin olive oil

apple cider vinegar (or red wine vinegar)

Dijon mustard

honey or maple syrup

garlic, minced

salt

black pepper, freshly ground

Wash a heavy-bottomed saucepan, a wooden spoon or heatproof spatula, a whisk, a glass or ceramic bowl (or jars), and a thermometer in hot soapy water. Rinse well to remove soap. This reduces contamination and helps the yogurt set properly.

Sanitize equipment

Pour 1 liter whole milk into the saucepan and set over medium heat. Stir occasionally to prevent a skin from forming and to avoid scorching. Heat until the milk reaches 82°C (180°F) or until it just begins to steam and small bubbles form around the edge, about 8–12 minutes depending on stovetop.

Heat the milk

Remove the pan from heat and let the milk cool to 43–46°C (110–115°F). Stir occasionally to help it cool evenly; this takes about 20–30 minutes. Use a clean thermometer to check temperature. If you don't have a thermometer, the milk should feel warm but not hot to the inside of your wrist.

Cool the milk

Place 2 tablespoons of plain active yogurt in a small bowl. Add 2–3 tablespoons of the warm milk and whisk until smooth. This tempers the starter so it incorporates evenly into the larger batch.

Prepare the starter

Pour the tempered starter back into the cooled milk and whisk gently until fully combined. Ensure the milk temperature is still around 43–46°C (110–115°F) when you add the starter; if it's much cooler the cultures may not activate reliably.

Inoculate the milk

Transfer the inoculated milk into a clean glass or ceramic container or divide into jars. Maintain a steady warm environment of about 40–45°C (105–113°F) for 4–8 hours depending on desired thickness and tang. Options for incubation: - Oven method: preheat oven to the lowest setting for 2 minutes, turn it off, place the covered container inside with the oven light on. - Yogurt maker: follow manufacturer instructions. - Insulated cooler: wrap jars in towels and place in an insulated cooler with a warm water bottle. Check after 4 hours; the yogurt should look set and slightly jiggly. Longer incubation (6–8+ hours) yields tangier, thicker yogurt.

Incubate

Once set to your liking, move the yogurt to the refrigerator and chill at least 2–4 hours to fully firm up. Refrigeration also slows culture activity and mellows the flavor.

Cool and set

If you want sweetened or flavored yogurt, stir in up to 2 teaspoons of sugar or honey, 1 teaspoon vanilla extract, and a pinch of salt to the chilled yogurt to taste. For fruit or jam, fold in 1/2 cup fresh fruit or 1/2 cup jam per liter of yogurt or serve on the side.

For thicker Greek-style yogurt, strain the chilled yogurt through a cheesecloth-lined fine-mesh sieve over a bowl in the refrigerator for 2–4 hours until it reaches desired thickness. Reserve whey for smoothies or baking.

Store finished yogurt in airtight containers in the refrigerator for up to 1–2 weeks. Use a clean spoon each time to extend shelf life.

whole milk

plain active yogurt (as starter, with live cultures)

granulated sugar or honey

vanilla extract

fresh fruit or jam (for serving)

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy and aromatic. If mixture does not foam, discard and use fresh yeast.

Bloom the yeast

In a large mixing bowl whisk together warm milk, yogurt, and 1 tablespoon of the oil or melted ghee until homogenous. Once yeast is foamy, add it to the wet mixture and stir to combine.

Mix wet ingredients

Add the flour and salt to the wet ingredients. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms.

Combine with flour

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the hook for 4–6 minutes. Add up to 2 tablespoons extra flour only if dough is excessively sticky.

Knead the dough

Lightly oil a clean bowl with remaining 1 tablespoon oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1¼ hours, or until doubled in size.

First rise

Punch down the dough gently and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 2.5–3 oz / 70–85 g each). Shape each piece into a ball, cover with a towel and let rest 20–30 minutes to relax the gluten (this makes rolling easier).

Divide and rest

While dough rests, heat a heavy skillet, cast-iron pan, or baking steel over medium-high heat until very hot — about 5–8 minutes. If using an oven to mimic a tandoor, preheat the oven to 500°F (260°C) with a baking stone or steel on the top rack.

Preheat cooking surface

Working with one dough ball at a time, press it into a flat disk, then roll with a rolling pin to an oval or teardrop shape about 1/8-inch (3 mm) thick. Try to keep edges slightly thicker than the center. Dust lightly with flour as needed to prevent sticking.

Roll out naans

Place the rolled naan onto the hot skillet. Cook 1–2 minutes until bubbles form and the underside develops brown spots. Flip and cook the other side 30–60 seconds. For extra char, press lightly with a spatula or, if your gas flame allows, use tongs to briefly expose the cooked naan to direct flame until charred in spots.

Cook on stovetop

If using oven/baking stone, place rolled naans directly on the preheated stone and bake 2–4 minutes until puffed and charred at the edges. For stronger charring broil for 30–60 seconds at the end, watching carefully.

Oven method (optional)

Immediately after cooking, brush each naan with melted butter or ghee. If using garlic, mix minced garlic into the melted butter first then brush. Sprinkle with chopped cilantro, nigella or sesame seeds, and a pinch of coarse sea salt while butter is still warm so toppings adhere.

Finish with butter and toppings

Stack naans in a clean kitchen towel to keep warm and soft. Serve hot alongside curries, dips, or use for wraps.

Serve

all-purpose flour

active dry yeast

warm water

warm whole milk

granulated sugar

kosher salt

plain yogurt (full-fat)

olive oil or melted ghee

unsalted butter or ghee (melted)

minced garlic (optional)

chopped fresh cilantro (optional)

nigella seeds or sesame seeds (optional)

coarse sea salt (for sprinkling)

In a small bowl combine warm water (about 100–110°F / 38–43°C), warm milk, sugar and instant yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, your yeast may be inactive—start again with fresh yeast.

Activate yeast

In a large mixing bowl whisk together flour, salt and baking powder. Make a well in the center and add the yogurt, oil and the foamy yeast mixture. Stir with a wooden spoon or use a stand mixer with dough hook until a shaggy dough forms.

Make dough

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or knead 4–5 minutes on medium speed in a stand mixer). Dough should be soft but not sticky; add up to 1–2 tbs flour if excessively sticky.

Knead

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm draft-free spot for 1 to 1¼ hours until roughly doubled in size.

Punch down the dough gently and divide into 6 equal pieces (about 90–100 g each). Roll each into a ball, then cover and let rest 10–20 minutes to relax the gluten—this makes rolling easier.

On a lightly floured surface, roll each ball into an oval or tear-drop shape about 7–9 inches long and 1/8–1/4 inch thick. If making garlic naan, sprinkle minced garlic evenly on the flattened dough and press lightly so it sticks.

Shape naans

Heat a heavy skillet or cast-iron pan over medium-high until very hot (about 2–3 minutes). Place one naan in the dry skillet; you should hear a sizzle. Cook 1–2 minutes until bubbles form and bottom has golden brown spots. Flip and cook the second side 45–60 seconds until charred spots appear. If desired, press the naan with a spatula to encourage even cooking. Remove to a plate and immediately brush with melted butter or ghee and sprinkle with chopped cilantro.

Cook (stovetop method)

If using a very hot oven with a pizza stone or broiler, preheat to 500°F (260°C) with the stone inside. Place stretched naan directly on the preheated stone or on a baking sheet under the broiler and cook 2–4 minutes until puffed and charred in spots. Watch carefully to avoid burning. Brush with butter when done.

Alternate oven/tandoor method

Stack cooked naans in a clean kitchen towel or insulated container to keep soft while finishing the batch. Reheat briefly in a hot pan or oven if needed before serving.

Keep warm

Peel, seed (if watery) and finely dice the cucumber. For a drier raita, sprinkle cucumber with 1/2 tsp salt, let sit 5–10 minutes, then squeeze out excess liquid and pat dry.

Prepare cucumber

In a medium bowl whisk the yogurt until smooth. Stir in the diced cucumber, chopped mint, ground cumin, salt, black pepper, lemon juice and optional chili powder or paprika. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld.

Mix sauce

Transfer to a serving bowl, drizzle a little olive oil or sprinkle extra cumin on top if desired. Keep refrigerated until serving.

Finish

Wash and spin-dry the salad greens. Slice cucumbers, dice tomatoes, and thinly slice the red onion. Chop the cilantro or parsley.

In a small bowl or jar combine olive oil, lemon juice or vinegar, salt and black pepper. Whisk or shake to emulsify.

Dress salad

In a large bowl combine the greens, tomatoes, cucumber, red onion and chopped herbs. Pour dressing over the salad and toss gently to coat evenly. Sprinkle optional crumbled feta or toasted nuts on top and serve immediately.

Assemble

instant dry yeast

warm milk

plain yogurt (whole-milk preferred)

vegetable oil

baking powder

melted butter or ghee (for brushing)

minced garlic (optional, for garlic naan)

fresh cilantro, chopped (optional, for garnish)

plain yogurt (preferably whole-milk or Greek for thickness)

cucumber, peeled, seeded and finely diced

fresh mint leaves, finely chopped

ground roasted cumin

black pepper

lemon juice

chili powder or paprika (optional)

mixed salad greens (lettuce, arugula, spinach)

ripe tomatoes, diced or wedged

cucumber, sliced

red onion, thinly sliced

fresh cilantro or parsley, chopped

olive oil

lemon juice or red wine vinegar

optional: crumbled feta or toasted nuts

Peel (if desired) and cut potatoes into 2 cm / 3/4 inch cubes. Rinse and drain. Finely dice the onion. Finely chop or grate the garlic and ginger together (or mince separately). Chop tomatoes into small pieces. If using green chili, slice thinly lengthwise after removing seeds for less heat.

Par-cook potatoes (optional for faster finish): place cubed potatoes in a pot of salted water, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and set aside. Alternatively, skip this step and cook potatoes fully in the curry (will take longer).

Heat a wide skillet or medium pot over medium heat. Add the oil or ghee. When hot, add cumin seeds and mustard seeds (if using). Let them sizzle and pop for about 20–30 seconds but don’t let them burn.

Temper whole spices

Add the diced onion to the pan. Sauté, stirring frequently, until soft and beginning to brown, about 6–8 minutes. Add the chopped/pressed garlic, grated ginger and sliced green chili; cook 1–2 minutes until fragrant.

Sauté aromatics

Stir in turmeric, ground coriander, ground cumin, red chili powder and half the salt. Cook the spices with the onion mixture for 30–45 seconds, stirring constantly so they release aroma and don’t burn.

Add ground spices

Add the chopped tomatoes and cook until they break down and oil separates slightly from the mixture, about 5–7 minutes. If the mixture becomes too dry, add 2–3 tablespoons of water to loosen it.

Tomatoes and simmer

Add the par-cooked (or raw) potato cubes to the pan and stir to coat with the spice-tomato mixture. Pour in the water or vegetable broth, stir, and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan.

Combine potatoes and liquids

Simmer until tender: reduce heat to medium-low, cover, and simmer until potatoes are fork-tender — about 12–18 minutes if par-cooked, or 20–25 minutes if raw. Stir occasionally to prevent sticking. Add more water a little at a time if needed for a saucy consistency.

Once potatoes are tender, stir in the coconut milk or whisked yogurt (if using) and the remaining salt and black pepper. Cook uncovered for 2–3 minutes to warm through and thicken slightly. Taste and adjust salt, spice, or acidity.

Finish with creaminess and seasoning

Turn off the heat. Stir in lemon or lime juice and chopped cilantro. If you like, sprinkle garam masala over the curry and give it one last stir. Let rest 2 minutes before serving so flavors meld.

Final touches

russet or Yukon gold potatoes

onion

tomato

garlic cloves

fresh ginger

green chili (optional)

fresh cilantro (coriander) leaves

vegetable oil or ghee

cumin seeds

mustard seeds (optional)

turmeric powder

ground coriander

ground cumin

garam masala

red chili powder or paprika

water or vegetable broth

coconut milk or plain yogurt (optional for creaminess)

lemon or lime juice

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir and let rest 5–7 minutes until foamy. In a larger bowl whisk together yogurt, milk and 1 tablespoon vegetable oil. Add the foamed yeast mixture and stir to combine.

Activate yeast & mix wet ingredients

In a separate large bowl whisk together all-purpose flour, salt and baking powder.

Combine dry ingredients

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.