Indian Flat Bread

Amritsari Aloo Kulcha - Potato stuffed Indian Flat Bread

10:27 PM

Aloo kulcha is one of the most popular flat bread recipe from north Indian cuisine. They are crisp as well as soft breads stuffed with a spiced potato filling. Aloo stuffed kulchas are delicious and is nowhere similar to the aloo paranthas. Amritsari stuffed aloo kulcha is very popular as it has the flavour and aroma of spices in it. They’re perfect for a dinner party, or even a homely meal served along with Chole and a simple Raita or Salad for a quick wholesome lunch or dinner.

Ingredients:

For Kulcha:

• 3 cups All Purpose Flour( Maida)
• 3 tablespoon thick curd
• 1/3 teaspoon Edible Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Sugar
• 1 tablespoon Oil
• salt as per taste

For Potato Stuffing:

• 4 nos of large boiled potato
• 1/2 treaspoon salt
• 2 to 3 nos of chopped green chillies
• 1 inch long grated ginger
• 1/2 teaspoon Chat Masala
• 1/2 teaspoon red chilli powdert
• 1/2 teaspoon roasted cumin powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon garam Masala

For toppings:

•  A bunch of finely chopped  Coriander leaves
• 1 teaspoon Ajwain seeds

Let's Learn how to make this recipe:

• Seive the All purpose Flour, Baking Soda, Baking powder, Salt and Sugar.Mix the curd and oil in it.
• Knead the flour with lukewarm water to make a soft dough. Knead by punching the dough for minimum 5 to 7 minutes so that it becomes smooth. Apply a little bit of oil and covered it with a wet towel and keep it inside a warm place preferably inside your Oven for minimum 3 to 4 hours.

• In the meanwhile Peel and mash the boiled potatoes, add salt, green chillies, coriander powder, cumin powder, grated ginger, chat masala, red chilli powder, garam masala, coriander leaves and mix well. Divide it into 8 equal parts and make balls out of it.

• Take out the dough and you will see the dough has risen  and knead it again for 5 minutes . Divide the dough into 8 equal parts.
• Flatten the dough ball, and stuff a sufficient amount of filling in the flattened dough. Pinch sides together to make a stuffed dough balls. Using a little oil/or flour, flatten the stuffed dough to make a thin round.

• Wet your palms with little water and pat one side of the kulcha with it. sprinkle  a pinch of ajwain seeds , coriander leaves and press with your wet hands so that they stick to the kulcha.

• Heat a Skillet or Tawa on Gas stove and put the kulcha on the wet sides first to the pan so that it sticks to the pan and repeat the wet palm procedure on the other sides and fry on both sides till brown.Take out from  the pan and apply butter or desi ghee on it .

• Repeat the procedure for rest of the Kulchas and Serve with Green chutney, Curd or simply Amritsari Chole.

Awadhi Cuisine

MURGH AWADHI KORMA

11:04 PM

India is the land of several delicious delicacies and today many cuisines of Indian food are popular especially the Royal Cuisines which has made Indian food highly popular in the West and South Eastern regions of the globe. One such cuisine is the Awadhi Cuisine – a unique offering from the city of Lucknow in Uttar Pradesh. This unique cuisine originated from Awadh- a part of Uttar Pradesh. Today, it is still popular as it was in the ancient periods when the Royals ruled India. The cooking procedure of the Awadhi Cuisine in Lucknow is similar to those in Central Asia, Northern India and Central-South Asia.

Korma is the technique of braising meat in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no chilies. There are both vegetarian (Navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic dish from Lucknow. This recipe I have  adopted from Indian Master Chef Harjeet Kumar , a brilliant chef with awesome talent. Due to non availability of certain ingredients I have skipped them..However. it hardly affects the taste and the flavour what I got had awesome taste.

Murg Awadhi Korma 

• 5 tbsp ghee/oil
• 1/2 tsp- black cumin
• 1 no- bay leaf
• 1inch - cinnamon
• 5gms- stone flower( I skipped this one as I donot have it with me)
• 5 no- green cardamom
• 5 no - cloves
• 2 tblsp- ginger garlic paste
• 500gms - chicken boneless ( thigh)…Though I have used chicken with bones
• Salt to taste
• 1 tsp- turmeric
• 1 tsp - red chilli powder
• 1/2 tsp- yellow chilly powder( I skipped this due to non availability )
• 2 tsp- coriander powder
• 200 ml - yogurt
• 5 tblsp- brown onion paste (fry  3-4 onions till  brown and make a paste with water)
• 3 tblsp- brown cashew paste( fry the cashews and make a paste with water)
• 2 tbsp Amul Cream( Not in the original recipe as i like my korma to be a little sweet i have used the Cream, but if u do not like u can skip this step.)
• 1 tsp- saffron in 1 tbsp milk
• 50 ml Keora water
• a few coriander leaves for garnishing

Lets learn how to do it

• Wash the chicken and keep aside.

• Soak the saffron in the warm milk.

• Fry the onions till brown. Let it cool and then grind it to a fine paste and keep aside.

• Fry the cashew nuts and then grind it  to a fine paste.

• Heat oil in  a pan , add  black cumin, bay leaf , cinnamon, green cardamom and cloves. When they crackle add ginger garlic paste.

• Cook for 2 mins and add chicken and cook for another 5 mins. Add turmeric, red chilli powder , coriander powder, salt and cook with little water in between  till oil surfaces.

• Once done, add whisked yogurt and keep stirring till you reduce the yogurt.

• Add brown onion paste  along with some boiling water and cook till the oil surfaces.Stir in the cashew paste and cook under slow flame  till chicken is cooked completely .

• Once done add Keora water n saffron water.

• Stir in the fresh cream and sprinkle some coriander leaves.

• serve hot with Roti, Naan or Parathas.

  

Bhindi Do Pyaza

BHINDI DO PYAZA- OKRA STIR FRIED IN ONION & TOMATOES

8:00 PM

                               Okra is also known as “lady’s finger” in some parts of Asia. And various other names in other parts of the world. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.Okra is an edible pea pod and  You can lightly blanch, steam or give it a quick stir-fry to reduce the “green” taste.

                                  Okra is very low in calories and dense with nutrients. It is high in fiber, vitamin A, C, and folate content.It is also a good source of the B vitamins, vitamin K, calcium, potassium, iron, zinc, and traces of magnesium and manganese.Okra is one of those few vegetables which have the highest content of phytonutrients and antioxidants such as beta-carotene, xanthin and lutein.

                            BHINDI DO PYAZA is a north Indian dish made from Ladies Finger/Okra which uses double amount of onions. The dish got its name from Bhindi which means Okra , Do means twice and Pyaza means onions, hence the name Bhindi Do Pyaza. Bhindo Do Pyaza goes very well with chapatis or Rotis, and as a side dish with plain Rice. It is a spicy Indian stir-fried okra and onion curry. Bhindi do pyaza preparation requires very basic ingredients that is easily found in any Indian kitchen. 

                  While cooking this recipe,  look for young and small pods as they are tender. Large ones are hard and tough to cook. Choose Bhindis or Okras that are unblemished, firm and bright in color. Also before cooking Okra wash them and dry them with paper napkin before chopping. This way Bhindi or Okra will not be loose or slimy while making bhindi do pyaza.

                        Bhindi or Okra or Lady’s finger serves more purposes than just a vegetable for cooking. I remember slicing them, dipping them in fabric paint to make table napkins and windows curtain which I still uses as taught by my mother under vegetable art.

INGREDIENTS:

• 250 gms fresh Okra /Bhindi/ Ladies Fingers
• 3 large onions cut into thin slices
• 1 tomatoes cut into thin slices
• 2-3 dried red chillies
• 2 tbsp of oil (or as required)
• 1 tsp cumin seeds (zeera)
• 1/4 tsp turmeric powder (haldi)
• 1 tbsp coriander powder 
• 1 tsp red chilli powder (or to taste)
• 1 tsp dry mango powder (amchur)
• 1 tsp cumin powder (zeera powder)
• 1/2 tsp garam masala
• 1/2 tsp Dried Mango Powder
• salt to taste

Let's Learn how to do it:

• Wash the okra and pat them completely dry. Trim the end and slit the bigger okras into 4 pieces (you can leave the smaller ones at half), vertically. Lay them in a single layer and allow them to air dry for a while – which  helps a bit to control the slimy feel when cooking.
• Heat oil in the pan. Add the cumin seeds and the dried red chilies , when they sizzle add the onions. Cook the onions at medium to high heat for about 7-10 minutes or until they soften and start to get golden and brown on the edges. 
• Add the Bhindis, Tomatoes, turmeric powder, and reduce the heat to medium. Cook, stirring them only very occasionally  and as needed until they are tender and bright green. 
• When the okra is cooked through but not falling apart, add the coriander powder, chili powder, and garam masala .  Adjust salt. Increase the heat to high and give it a good toss and remove from heat. Finish off with a good drizzle of of amchur/dried mango powder .
• Serve hot as a side dish to Roti's and Plain Rice.

Curries & Lentils

KHUMB MAKHANA KI SABZI- BUTTON MUSHROOMS & PUFFED LOTUS SEEDS IN RICH CASHEW TOMATO GRAVY

4:48 PM

This delicious North Indian dish is always on my to do list and whenever my taste bud demands for something rich and creamy, I never fail to try this dish. This dish looks so tempting because of the cashew and tomato gravy in which the button mushroom and the Puffed Lotus seeds are cooked with.

                    

                                                                

Lotus plant produces straight seed pods and each pod contains approximately 20 seeds that reach maturity within 40 days. Lotus seeds are nut like round to oval shaped seeds present in row within the dark green colored lotus seed head. They are green colored when fresh and turn cream to yellow color when dried. The shell becomes harder as much that it can be removed as a coating. The dried form is better available in markets comparatively. The seeds are extensively used in East Asian cuisine and as a medicine in China.

           Lotus Seeds or Makhana are mostly offered in religious ceremonies and are eaten during fasts. Lotus seeds have an medicinal properties and are beneficial in cardio vascular disease, improve blood circulation, and post natal care. 

To prepare this royal cuisine, the following ingredients are needed.

• 500 gms fresh Button Mushroom
• 2 cups puffed lotus seeds( Makhana)
• 1/ 2 cup cashew nuts
• 1/2 cup yogurt
• 2 tbsp ginger garlic paste
• 3 finely chopped medium sized onions 
• 11/2 cup fresh tomato puree
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 1/2 tsp kashmiri Red chilli powder
• 1 tsp cumin seeds
• 2  dry red chillies 
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp honey
• salt
• 2 tbsp oil
• fresh coriander for garnishing

  

 

How to prepare this:

• Remove the stalks of the mushrooms, clean and boil till 3/4 th cooked. Drain and keep aside.
• Soak the cashew nuts in water for 30 minutes and grind to a fine paste with 1/4 th cup of milk.
• Heat 1 tbsp of oil in a kadai and stir fry the puffed lotus seeds for half a minute. Take out and soak in a bowl of water.
• Whisk the yoghurt along with the coriander powder, turmeric powder and red chilli powder and keep aside.
• Heat Oil in a  Kadai and add the dried red chillies, cumin seeds and when the cumin seeds splutter , add the chopped onions and sauté till translucent. 
• Add the ginger garlic paste and sauté till the raw smell of the paste goes away. Add the tomato puree, pepper powder and cook till oil leaves the side of the pan. Add the yoghurt mix and cook till oil rises to the surface again.
• Add the mushrooms, salt and sauté for a minute. 
• Add 1 1/2 cup of water and bring to a boil. Reduce the heat and add the cashew paste and the puffed lotus seeds. Cover and cook till you have the desired consistency of your gravy.
• Sprinkle garam masala powder and adjust the seasoning.
• Pour honey over it before serving and garnish with chopped coriander leaves .

• Serve hot with Roti or Parathas of your choice.

Curries & Lentils

PANASA KATHA KASA - KATHAL KI SABZI- TENDER JACKFRUIT CURRY

7:21 PM

         Tender raw Jack fruit, called PANASA KATHA in Odia and Kathal in Hindi, is an exotic vegetable considered as vegetarian meat because of its meat like texture and flavor. The tender Jack fruit is used to prepare curries, Dalma, cutlets, kababs and biryani. This particular fruit is abundantly found in almost every second home in Odisha and  my childhood memories associated with this fruit is the exchange of home grown vegetables and fruits were very common and Jack fruit  featured quite commonly in that exchange.  

      Jack fruit / Panasa /Kathal is one of its own kind of tropical fruits, recognized for its unique shape, size, and fruity flavor that can be appreciated from a distance. The fruit is also rich in energy, dietary fiber, minerals, and vitamins and free from saturated fats or cholesterol, making it one of the healthy summer treat to relish!

        

• Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by binding to and eliminating cancer-causing chemicals from the colon.
• Raw jackfruit has small amounts of Vitamin-A and flavonoid which play vital roles in antioxidant and vision functions. Vitamin A is also required for maintaining integrity of mucus membranes and skin. Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers.
• Additionally, jackfruit is a good source of antioxidant vitamin-C, which helps the body develop resistance against infectious agents and scavenge harmful free radicals.
• It is one of the rare fruits that is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6 (pyridoxine), niacin, riboflavin, and folic acid.
• Raw jackfruit is a good source of potassium, magnesium, manganese, and iron. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.

    You should try this simple and delicious recipe for Jackfruit Curry / Panasa Katha Kassa/ Kathal Ki Sabzi and get acquainted with the wonderful flavor and texture of a truly versatile fruit/vegetable – Jackfruit. It is similar to taste in like mutton curry. This curry is especially for those who don’t like non-veg, but they can enjoy the taste of non-veg with this curry. I am sure you will love this curry. To prepare this curry in Odia style, you need to note down the following ingredients.

 INGREDIENTS:

Tender Raw jack fruit – Half or 400 grams

Potato – 1, boiled, peeled and cubed

Tomatoes – 2

Onions – 2

Ginger Garlic Paste-1 tbsp

Garam masala – 1/2 teaspoon

Coriander powder – 1 teaspoon

Kashmiri Red chili powder – 1 tsp

Turmeric powder – a pinch

Salt – to taste

Bay leaf – 1

Green cardamom-2

Cinnamon stick-1 inch

Dry red chili – 2

Panch phutan– 1/2 teaspoon

Mustard oil – 2 tablespoons

Chopped coriander leaves- 1 tsp 

Lets learn how to do it: 

• Take out the skin of the kathal/Panasa/Jackfruit first. For this, you need to oil your hands and the knife as well. The fruit exudes a milky gum-like substance which doesn't leave your hands easily. I wore the kitchen gloves as an extra precaution and applied oil to the gloves itself. Keep a small bowl of oil at your side and keep dipping you fingers in to it from time to time as you cut the Jack fruit. Cut the Jack fruit into 1 inch cubes. Discard the hard middle section of the Jack fruit as it doesn't cook.For a better understanding of how to cut the Jack fruit, you can follow: http://www.rakskitchen.net/2012/04/raw-jackfruit-curry.html .

• First boil the jackfruit and the potatoes with salt and turmeric till tender. Drain the water and keep it aside.
• In a pressure cooker, heat mustard oil to smoking point. Add  panch phutan , bay leaves, cinnamon, green cardamom and dry red chilies in that order. As soon as the dry red chilies turn color, add chopped onions.
• Cook on low flame till the onions turn translucent. Add the ginger garlic paste and cook till the raw smell of the paste goes away.Add chopped tomatoes and cook for 1 to 2 minutes.
• Now add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook till oil leaves the sides of the pan.
• Then add jack fruit cubes and boiled potato cubes. Cook on low flame, till the jack fruit has absorbed the spices. Add the garam masala and and 1/2 cup of water, cover the lid of the pressure cooker and cook till the cooker lets out a whistle. Switch off the heat.
• Allow the pressure from the cooker to release naturally. Unlock and garnish with chopped coriander and serve hot with Rotis, Naan or Paratha.