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.

Palak Paneer

Whether you are a Spinach lover or not, but I'm sure that you will love Palak Paneer. It is a very healthy option with lots of vitamins and iron and too quick to prepare.

Ingredients

• 1 bunch of Spinach (Palak)
• 200gms of Paneer
• 1 Large Tomato
• 1 medium size Onion
• Salt to taste
• 1-2 green chillies
• Grated Ginger Garlic
• 1/4 tsp Red Chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kitchen King Masala of Everest
• 1/2 tsp Cumin seeds
• 2tbsp Oil
• Cream for Garnishing

 Method

1. Chop Spinach leaves roughly and wash it properly. Now pressure cook it with little water and give a whistle.
2. On cooling grind it to a smooth paste.
3. Grind Tomato, onion and green chillies together to form a paste .
4. Now take oil in a pan. When hot add cumin seeds to it.
5. When cumin seeds stops spluttering add grated ginger garlic and tomato onion paste to it.
6. Add salt, red chilli powder and turmeric powder to it.
7. Cook it on low flame till the mixture starts leaving oil.
8. Now add Spinach paste to it. Stir it properly and cook for 5-7 minutes on medium flame. If you feel gravy is quite dry then, you can add little water to it.
9. If there is extra water in your gravy then cook it on high flame till it comes to your desired consistency.
10. Now put garam masala and kitchen king masala. Stir it again for a minute.
11. Cut paneer into cubes. Add these paneer cubes to the gravy and garnish with fresh cream.
12. Serve hot palak paneer with any Indian bread.

Shahi Paneer

Paneer Butter Masala

Paneer Makhani

Malai Kofta

Malai Kofta (2nd Recipe)

Earlier, i have posted a recipe of Malai Kofta, today i am giving you another way to make it. It is very easy to make and will take hardly 25-30 minutes to get ready.

Ingredient

For Kofta

• 4 Boiled and mashed potato's
• Salt to taste
• 1/4 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• 3tsp Cornflour (Adjust as required)
• 1/4 cup coriander leaves
• 15-20 Raisins
• Paneer for filling
• Oil to fry

For Gravy

• 10-12 Cashew Nuts
• 1tsp Muskmelon Seeds (Kharbooje Ke beej)
• 2 Tomato's
• 1 Onion
• Ginger-Green Chilli Paste
• 1/2 tsp Cumin Seeds
• Pinch of Asaefoetida
• Salt to taste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1tsp fenugreek leaves
• Dalchini, Badi elaichi, Tej Patta, 2cloves of Laung
• 2tbsp Oil
• 1/2 cup fresh cream
• 1 cup Milk 
• 1/2 tsp Sugar

Method

For Kofta

1. Mix mashed potato's, salt, black pepper powder, garam masala, coriander leaves and cornflour all together in a bowl.
2. Divide the mixture in 12-15 equal parts. Prepare small balls of it. Stuff each ball with paneer and raisins.
3. Heat the oil in a Kadai.
4. When Oil is ready, deep fry kofta's on medium flame.

For Gravy

1. Soak Cashew Nuts and Muskmelon seeds for 1-2 hour in hot water.
2. Prepare paste of cashew nuts and muskmelon seeds in a mixer.
3. Now take tomato's and onion and blend them together in mixer.
4. Take oil in a pan. When oil is ready, add cumin seeds and asaefoetida to it. Now add dalchini, badi elaichi, tej patta and laung to it.
5. Add Cashew nut paste to it. Stir it for 2 minutes. Then, add tomato onion paste and ginger green chilli paste to it. Add red chilli powder, turmeric powder and coriander powder to it. Stir it until oil starts separating.
6. Now, add fresh cream, milk and sugar to itStir it again for 2 minutes. At last add salt, garam masala and fenugreek leaves to it. 
7. Before serving add kofta's to it. Garnish it with coriander leaves and grated paneer and serve hot with chapati, roti or Naan.

You may also like:

Malai Kofta 1st Recipe

Paneer Butter Masala

Shahi Paneer

Aloo Baingan Sabzi

Aloo Baingan is a great combination of aloo and Baingan. Generally, kids don't like eating baingan but if you make it along aloo they might love eating it. This is a healthy dish and can be served with any type of bread as well as rice. It is very easy to make and takes no time. If kids don't like eating baingan's then cut baingan's in very small pieces.

Ingredient

• 3 Potato
• 5-6 small size Baingan's
• 1 Tomato(cut into pieces)
• 1 tsp grated Garlic
• 1 small Onion (cut length wise)
• 1/2 tsp Ginger Chilli paste
• 1/4 tsp Cumin Seeds
• Pinch of Asafoetida
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/4 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Amchur (Dry Mango Powder optional)
• 1/4 cup Coriander leaves for Garnishing
• 2 tbsp oil
• Water

Method

1. Peel the potato's and cut them into pieces. Now take baingan's and cut them also into pieces. Wash baingan and potato pieces. (No need to peel baingan, however if you don't like its skin then you can remove it.)
2. Heat oil in a kadai. When oil is hot enough add cumin seeds and asafoetida powder to it.
3. Then, add ginger chilli paste and garlic to it. Stir it well.
4. Now add tomato to it and stir for few seconds then, add potato and baingan's to it.
5. Add salt and turmeric powder and  mix it well. Add little water and cover the kadai with a lid. Place flame on low and let it cook for 10-12 minutes till they become tender.
6. We add water to it so that sabzi do not stick to the bottom of the kadai.
7. Now when potato and baingan's are cooked add red chilli powder, coriander powder, garam Masala and amchur powder to it. Mix all well and then add Onions to it.
8. Again cover kadai with a lid for another 1-2 minutes to let onions cooked.
9. Now as this is not a gravy sabzi its dry one so if their is excess water then place flame on high and stir it till there is no more water left.
10. Now at last garnish it with coriander leaves and serve with any bread or rice.

Tip

• If you have kitchen knig masala then you also use it. Take 1/4 tsp of kitchen king masala and add it when you put garam masala and all.