Stuffed masala kulchas

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I would like to pass on this award to

Kribha and

sra

Stuffed masala kulcha was adapted from sanjeev kapoor's collection of recipes. Tried kulcha for the first time and it really turned out very soft . This is my contribution to Srivalli's Roti mela. Ingredients

For the Dough

maida- 3 cups

curd-1/4 cup

warm milk- 3/4 cup

yeast - 1 1/2 tsp

sugar- 1tsp

baking powder- 1/2 tsp

butter- 2 tbsps

salt - 1 tsp or acc to taste

oil

For the Filling

potatoes- 2 medium, boiled and grated
paneer-100 gms, grated

onion-1 chopped finely

green chillies- 2 chopped finely

coriander leaves- a few chopped finely

lemon juice(optional)- little

salt to taste

Method

Mix yeast and sugar in lukewarm milk.Cover with a lid and keep aside for 1/2 an hour or until it becomes frothy.

Mix maida, baking powder and salt. Add butter and curds to it and mix well.

Now add the activated yeast mixture and make a soft dough. Leave it covered for 4 hours.

After 4 hrs the dough would have doubled in size. Add 1 tbsp of oil and knead it well for 10 minutes.

Mix all the ingredients for the filling.

Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 or 2 tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2" thick parathas.

Place it on a heated tava and cook on both sides by brushing with a little oil.

Serve hot with chole , raita or any curry.

Methi Paratha and Capsicum Carrot Raita

Methi Paratha

Ingredients

Methi leaves- 1 small bunch

wheat flour- 2 cups

cumin seeds- 1/2 tsp

ajwain-1/4 tsp

besan- 2 tbsp

yogurt- 2 tbsp

turmeric powder-little

chilli powder-1/2 tsp

ginger garlic paste-1/2 tsp(optional)

garam masala- a pinch

salt to taste

oil

Method

Clean the leaves well and chop finely. Add all the ingredients except oil and using water knead well to form a dough. keep aside for 1/2 an hour to 1 hour.

Make golf sized balls out of it and roll it into parathas.

Cook until brown spots appear on both sides adding oil to the sides.

Capscicum and carrot raita

Ingredients

capsicum- 1 small chopped very finely

carrot -1 small chopped very finely(or grated)

green chilli- 1 chopped finely

yogurt- 1 cup

oil-1 tsp

turmeric powder- a pinch

mustard seeds- 1/4 tsp

cumin seeds- 1/4 tsp

curry leaves- a few

coriander leaves - a few chopped

salt to taste

Method

Heat oil in a pan add the mustard seeds, cumin seeds,green chilli and curry leaves. Then add the carrot pieces (add it first if u have chopped and add it last if u have grated) , fry for a minute and then add the capsicum pieces. Fry for 1 or 2 minutes , add salt and turmeric powder and remove from fire. Add whipped yogurt when cooled and garnish with coriander leaves. Serve with methi paratha.

Kothu Chappathi

Just happenned to see this in vijay tv last week... tried it and and it came out very well. So I thought I could share it with u all too... This is my entry to WBB #15 'leftovers' hosted by Nanditha of Saffron trail.

Ingredients

left over or fresh Chappathis- 4 cut into squares

onion-1 chopped lengthwise

tomatoes -1 medium sized chopped finely

tomato sauce- 1 tsp

capsicum - 1 small chopped into squares or lengthwise

green chillies- 1 slited

ginger- 1 " piece- crushed

garlic- 3 flakes - crushed

saunf- 1/4 tsp

mustard seeds- 1/4 tsp

curry leaves- a few

turmeric powder- 1/4 tsp

chilli powder- 1/2 tsp or acc to taste

oil- 2 tbsp

salt to taste

coriander leaves- a few chopped finely

Method

Heat oil in a pan and add the mustard and saunf seeds.When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces and tomato sauce.Then add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then finally add the chopped chappathi pieces. mix well and garnish with chopped coriander leaves.

Serve hot just like that or with raitha.

U can try this with parottas too to make kothu parotta.

Naans

I wanted to try naans for a long time and when I came across Archana's ( spicyana) 'Pan grilled Naans', I was very much attracted by it. It looked so perfect.. I followed exactly her method, but I did not pan grill it. I just baked them and they turned out good. This is my entry to this month's MBP hosted by Coffee. check out for the recipe here. Thanks Archana for this wonderful recipe.

Paneer Parathas

I love stuffed parathas and so I prepare it often with different stuffings. There is another convenience in making stuffed parathas. You don’t need to make any gravy or curries for this as we do for the regular chappathi. U just can have it with raita or pickle.

Ingredients

Wheat flour-2 cups
Paneer- 1 cup grated
Onion-1 chopped finely
Coriander leaves-2 tsp chopped finely
Turmeric powder- ¼ tsp
Chilli powder- ¾ tsp or acc to taste
Green chilli- 1 cut finely
Garam masala- ½ tsp
Salt to taste
oil

Method

Add salt and water to the wheatflour and knead to a soft and smooth regular chappathi dough.
Heat 2 tsp of oil in a pan and add the onions and green chillies. When the onions turn transparent add the turmeric, chilli and the garam masala powders. Saute for a minute and then add the grated paneer. Fry for 2 minutes and finally add salt and coriander leaves.

There are 2 ways by which u can do stuffing..
1) Take a medium sized ball(slightly bigger than golf ball) from the dough and roll it into a thick chappathi(4” approx). Keep the filling in the center and fold the sides of the chappathi towards centre. Press in the middle slightly and dust with plain flour. Roll out into chappathis(6” approx) slowly without giving much pressure.

2) Take a medium sized ball and divide into two. Make small chappathis . keep the filling in one chappathi and close it with another. Dust with flour and Roll out into chappathis without giving any pressure .

Heat tawa and then place the chappathis and drizzle oil on the sides. Turn over and cook till it is golden brown. Serve hot with raita of ur choice and pickles.(u can apply butter on top if u like )

Paneer Tikka Rolls - BFR #1

Blogger Friends recipes (BFR)#1

Trying out new recipes is one thing I always love to do.When I go thru the fellow bloggers blogs I used to bookmark some recipes which I find interesting, so that i can give it a try. I wanted to add those recipes ,which I tried ,to My CookBook.

I wanted to try Latha's (Masala Magic) paneer tikka rolls ever since I saw the recipe in her blog. Today for dinner I tried it and it was a big hit. It was very Delicious. As I didn’t have potato, which was in her recipe , I used some peas in the place of potato. I did seasoning with mustard seeds and curry leaves for the tikka curry too. These are the changes I did with her recipe.
Here goes the Recipe…