Saturday, July 4, 2015

List Of Recipes



Achari Paneer
Bread Pakora 
Masala Papad
Bread Roll 
Appetizers
Cold Coffee
Badam Milk Shake 
Mango Milk Shake 
Sweet Lassi 
Salty Lassi
Beverages

Breads
Lehsun Ki Chutney
Tamarind Chutney
Hari Chutney
Coconut Chutney
Chutneys

Chaat


Methi Mix Paratha
Mix Vegetable Paratha 
Aloo Paratha
Paneer Paratha
Gobhi Paratha
Mooli Paratha 
Paneer Kulcha
Paratha's


Starter


Rajma
Punjabi Chola 
Sambhar
Dals


Desserts


Paneer Makhani
Malai Kofta 
Paneer Butter Masala 
Shahi Paneer 
Shahi Paneer With White Gravy 
Gravy/Sauce


Paneer
Boondi Raita
Pudina Raita
Pineapple Raita
Lauki Ka Raita 
Raita


Rice


Veg Hakka Noodles
Schezwan Noodles
Noodles


Snacks


Uttapam
Sambhar
Coconut Chutney
Idli Sambhar
Rawa Idli
Masala Dosa
Paper Dosa
Rawa Dosa
Paneer Dosa
Cheese Dosa
South Indian Corner


 Pav Bhaji
Breakfast


Veg Hakka Noodles
Schezwan Noodles
Veg Manchurian
Veg Fried Rice
Chinese Main Course

Manchow Soup
Soups And Salads
Paneer Bhurji
Aloo Baingan
Palak Paneer
Malai Kofta
Sabzi

Baingan Ka Chokha
Aloo Ka Chokha
Dal Baati
Rajasthani Dish


Idli Dosa Mix
Miscellaneous

Thursday, July 2, 2015

Paneer Kulcha

Ingredients 

For Dough of Kulcha

4 cup Maida or All Purpose Flour
1 tsp Yeast or 1/2 cup Curd
1 Tsp Sugar 
2 tsp oil 
Salt to taste
Water to prepare Dough
  

For Stuffing

50-80gms Paneer
1/8th tsp Kalonji Seeds or Black Seeds
Bit of Ajwain
1/8th Tsp Chaat Masala
1 Green Chillies finely chopped
1/8th Tsp Red Chilli powdwer
Coriander leaves
Salt to taste

Amul Butter for cooking kulchas

Method

1) For preparing dough if you have yeast then do this: Take all purpose flour, yeast , sugar, salt and oil in a bowl and mix it nicely.

2) Now add water slowly-slowly to prepare a smooth dough. When it is ready cover it nicely and keep aside for atleast 30-45 minutes.

3) But if you don't have yeast then use curd instead of that and prepare your dough. You have to keep this dough for at least 5-6 hours aside then use it to make kulchas.

4) Now for your stuffing: Take a small plate or bowl and mash the paneer nicely. Now add all the stuffing ingredients to it and mix them nicely.

5) Now when your dough is ready divide it into medium size balls and roll them.

6) Take first piece of dough and roll it a bit like we do for stuff parathas. Now take the stuffing (little bit) and keep it at the center and fold it. Now again roll it down. (It should not be too thin as kulcha's are bit thick)

7) Now heat the pan on high flame. When its heated up keep the rolled kulcha on it and put the flame on medium-low.

8) Turn it to other side when the first side is cooked a bit. Now put some amul butter on it and and again turn it. On the other side also again put some amul butter and spread it nicely.

9) Now use your masher to cook it really crispy or you can even use your spatula. You have to press it uniformly along all the sides so its cooked properly.

10) Your Kulcha is ready to be served. Serve it hot with Chola, or Allo Dam or with Sweet Tomato Chutney. You can even use any of the combinations of these.

Tip

1) Make sure you serve your kulchas really hot. Don't cool them down as then it wont be that tasty because we are using all purpose flour. As we serve naan's really hot same is with kulcha.

2) Here i have given punjabi chole link . To give it a variation you can add around 2tsp of tamarind paste to it. When you add tamarind paste to chole it tastes great with kulchas. Make sure that after adding this paste you bring chole to a boil and let it simmer for around 5 minutes on low flame.

3) For stuffing if you don't have paneer then you can even use boiled, peeled the mashed potatos.

Bread Roll

Ingredients

10-12 slices of bread (White or Brown according to your taste)
http://veggiefoodcorner.blogspot.in/2015/07/bread-roll.html
4-5 Boiled Potatos
1/4 tsp Red Chilli powder
1/4 tsp Garam Masala
1/4 tsp Grated Ginger
2 Green Chillies (cut them finely)
Coriander leaves
Salt to taste
Oil to deep fry
Water

Method

1) Peel and mash the boiled potatoes in a bowl nicely. Now add all the spices like salt, red chilli powder, Garam masala, green chillies, ginger, and coriander leaves.

2) Now mix all the ingredients nicely to prepare a nice spicy filling. Adjust spices according to your liking.

3) Now cut all the bread slices in two pieces. Cut each slice from between so all are of equal sizes. Now you have in total 20 slices (if you have takes 10 slice initially).

4) Put oil in a kadai and keep it on flame to heat up.

5) Now take some water in another bowl. 

6) Take one slice that you have just cut and dip it into the water. Immediately take it off and keep it on your palm and drain out its water by pressing it nicely. (Keep the slice straight. Do not fold it)

7) Now take very little of that potato filling that we had prepared in the first step and keep it on one side of the wet slice and try to roll it nicely.

8) The trick is as soon as you drain out water from the slice in 6 step keep the slice in your hand and take the filling. Put it at the center and roll from both sides. Now using both hands prepare a nice roller of egg shape.

9) Similarly, prepare the rollers of each slice in the same way.

10) Now as soon as your oil gets heat up nicely, put the flame on medium and put 4-5 rollers at one time in your kadai (pan). 

11) If your pan in big enough you can even put more pieces together to get fried at one go. And if your pan is small then adjust the pieces according to your utensil size.

12) Once you put the pieces in kadai wait for at least 2-3 minutes then turn them slowly. Now cook them until they become golden brown uniformly from all the sides.

13) Server them hot with green chutney or tomato sauce or tamarind chutney along with a cup of tea. You can even use combination of chutneys as your choice. 

You may also like:
Bread Pakora
Bread Pakora

Green Chutney

Tamarind Chutney