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.

Dal Baati

Dal Bati is a Rajasthani traditional dish loved by all. It is made with wheat flour, cooked in tandoor. It is served with yellow dal. You can make plain dal bati, aloo dal baati that is stuffed with aloo or of Sattu means stuffed with sattu that is Chick Pea flour. Sattu is basically a Bihari cuisine.

Ingredient

For stuffing

• 2 Large boiled and mashed potato's
• 1/2 cup green peas boiled
• 1/4 tsp Cumin seeds
• 3tbsp Oil
• Salt to taste
• 1/4 tsp Ginger Chilli paste
• Pinch of Asafoetida
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 tsp cumin powder
• Chat masala according to taste
• 1/4 cup Coriander leaves  for garnishing

 For dough

• 4 cups wheat flour
• 2 Tbsp Gram Flour
• 2tsp curd
• Salt to taste
• 1/2 tsp Red chilli powder
• 1 tbsp fresh Cream
• 1/2 cup oil

For Dal

• 1/2 cup Tuwar Dal
• 1/4 cup Chana Dal
• 1/4 cup Moong Dal
• 1/8 cup Udad Dal
• Salt to taste
• 1/2 tsp Turmeric powder

 For Tadka

• 2 tbsp Ghee
• 1/4 tsp Mustard seeds
• 1/4 tsp cumin seeds
• Pinch of Asafoetida
• 1/2 tsp Ginger chilli paste
• 2 Red Chillies (Akhi)
• Tejpatta
• 1/2 tsp red chilli powder

2 cups Pure ghee to dip Baati's

Method

For stuffing

1. Boil green peas and potato separately. Take 1tbsp oil in a pan. When heated up and green peas to it. Roast it on low flame till all its water evaporates. Stir in between so that it does not gets sticked up to the pan.
2. Now 2tbsp oil again in the same pan. Add cumin seeds, asafoetida, and ginger chilli paste to it. Stir it for a while.
3. Now add boiled and mashed potato's to it. Add salt, red chilli powder, garam masala, cumin powder, and chaat masala to it. Mix all the ingredients well and cook it on low flame for 5-8 minutes to roast it.
4. Stir it in between. When done add green peas and coriander leaves to it  Mix it well again and your stuffing is ready.

For Dal

1. Wash all dals properly and soak it in water for half hour.
2. Now pressure cook dal with salt and turmeric powder. After one whistle put flame on low and cook for another 10-15 minutes.

For Tadka

1. Take a pan. Put ghee. Now add mustard seeds, cumin seeds, asafoetida, and ginger chilli paste. Stir it well.
2. When mustard and cumin seeds stops spluttering then add tejpatta, akhi red chilli and red chilli powder.
3. At last add tadka to dal and mix well. Bring dal to a boil and garnish it with coriander leaves.

For Dough

1. Mix all ingredients properly and use water to prepare a soft dough of it. Add little water at a time otherwise your dough may become too soft then, your baati will not become proper.

For Baati

1. Divide the dough into equal parts. Make small balls of it of desired size.
2. Now flatten each part with hand to make it in the form of circular poori to do stuffing.
3. Take the potato filling that we have prepared above and stuff it in between as we do for paratha's.
4. Now roll it slowly from each side and make a knot at top so that while we cook it in tandoor it should not break or split.
5. Now your baati's are ready to be placed in tandoor.
6. Pre heat tandoor for 5 minutes on high flame. After it place the flame on medium low and place baati's inside the tandoor.
7. Cook them for 8-10 minutes till they become golden brown in color. Cook them from both side.
8. Now heat up ghee and melt it properly. Dip cooked Baati's in hot ghee for a minute and serve hot with Dal, Aloo ka chokha and Baigan ka chokha. I'm sure everyone will love it.

Enjoy your Dal Baati....:)

Paneer Tikka Masala

Ingredients

For Marination

• 200gms of Paneer
• 2tbsp Yogurt
• 1/4 tsp Red Chilli powder
• 1 tsp Corriander powder
• 1/2 tsp grated Ginger
• Salt to taste

 For Gravy

• 3-4 Tomato's
• 1-2 Green Chillies finely chopped
• 1tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin seeds
• Pinch of Asafoetida
• 1/2 tsp Paprika powder
• 1-2 Bay leaves
• 1/4 tsp Sugar
• Salt to taste

Method

For Marination

1. Mix all ingredients in a bowl and keep it for 1-2 hours for marination in refrigerator.
2. Now heat up a skillet. Take 1 tbsp oil and cover the skillet with oil by spreading it up evenly.
3. Now take marinated paneer cubes coated well and cook it evenly on skillet till golden brown. Turn them to cook from each side.

For Gravy

1. Grind tomato's and green chillies to prepare a fine paste.
2. Now take oil in a pan and add cumin seeds when it splutters add asafoetida and bay leaves to it.
3. Now add tomato green chilli paste and cook it on medium-low flame.
4. Now it starts leaving oil add coriander powder, paprika powder, turmeric powder, salt and sugar. Mixx all well and cook for another 3-4 minutes.
5. When masala is all cooked add yogurt to it to thicken up the gravy.
6. When you achieve your desired consistency, add paneer cubes to it and cook for 1-2 minutes on medium-low flame.
7. Now when paneer cubes are well coated up and cooked add garam masala to it and cook again for a minute. Garnish it with coriander leaves.