Garlic Kulcha

Starting the second week of Blogging Marathon #49 with the Indian Bread Basket Theme and today's one is garlic kulcha.
Kulcha is leavened bread made with either whole wheat flour or all purpose flour,baking soda and baking powder with no yeast baked in an earthenware.
Kulcha can be made plain as well as stuffed and also can be cooked on the griddle and today's version is later one.Already I have shared aloo kulcha and onion kulcha.Off to the recipe..............................

                                                                        

                                                                                                    Garlic Kulcha

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   Basic Information

   Preparation time 10 minutes

   Resting time 60-90 minutes

   Cooking time 20 minutes

   Makes 6

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	11/2 cups+for dusting
Yogurt/curd/thayir	3 tbs
Baking powder	1/2 tsp
Baking soda	a generous pinch
Sugar	1 tsp
Oil or melted butter	2 tbs
Salt	1/2 tsp
Butter/vennai	2 tbs for brushing
Garlic/poondu(finely chopped)	3 fat cloves
Coriander(finely chopped)	2 tbs

  

  Method 

• Add all the ingredients except garlic,coriander and butter in a bowl.Mix it well till it becomes crumbly,slowly add water and knead it to a soft dough.Apply some oil to the dough and cover it with a cloth or lid.Let it rest for 1-11/2 hours.

• Meanwhile mix the finely chopped coriander leaves and garlic and keep it aside.Divide the prepared dough into 6 equal parts and roll in to a smooth ball.On a floured surface roll one portion of the dough to an oblong or round shaped disc.Sprinkle a generous amount of garlic coriander mixture and gently press it with a wet hand.Heat a griddle in a high flame and transfer the rolled kulcha to the griddle.Cover it with a lid and cook it for a minute.

• Flip it to the other side and cook it for another minute or till nice golden spots appear.Transfer to a plate and brush it with butter on both sides.

• Serve it warm with curry of your choice.

• While kneading the dough sprinkle little water at a time and knead it.
• Keep the flame in a high,once the rolled kulcha is transferred to the griddle then adjust it to medium.

Check out my fellow blogger participating in Blogging Marathon #49 here.

Enjoy......................................................

Sumber http://www.naliniscooking.com

Matar-Kulcha/Matra Chaat - Delhi Street Food

In  Blogging Marathon Indian food odyssey journey we stop by at Delhi,the capital cosmopolitan city of the country.Delhi doesn't have any typical food cultures but its famous for the street food such as chaat ,stuffed parathas and delicious kulfis and sweets.
Coming to today's recipe its a simple snack with yellow peas which can be eaten as such or often served with kulcha.The recipe I referred various sources and made it on my own way.I serve it with Kulcha and my son who is a picky eater liked the curry a lot.I had it as such topped with some homemade sev.Here goes the recipe....................

Basic Information
Soaking time 6-8 hrs
Preparation time 15 minutes
Cooking time 35-40 minutes

Ingredients

Ingredient	Quantity
Yellow peas/manjal pattani	1 cup
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1 (chopped)
Red chilly powder/milagai podi	3/4 tsp
Garam masala powder	1/24tsp
Dry mango powder/aamchur	1/4 tsp
Tamarind/puli	small gooseberry siize
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	2 tsp
Cumin seeds/jeeragam	1/4 tsp

To roast and grind

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Coriander seeds/dhaniya	2 tsp

To saute and grind

Ingredient	Quantity
Mint leaves/pudina	1/4 cup
Red chilly/varamilagi	1

For Garnishing

Ingredient	Quantity
Onion(chopped)	2 tbs
Tomato(chopped)	2 tbs
Coriander leaves	1tbs
Green chilly(copped)	1
Lemon wedges	2-3

Method

Soak the yellow peas overnight or  minimum 6 hrs and cook it a pressure cooker for 2 whistle in a medium flame.I t should be soft and mushy.Set it aside.
Roast the cumin and coriander seeds till the aroma comes out.Grind it to a bit coarse powder.

Saute the red chilly and mint leaves,grind it to fine paste along with tamarind and keep it aside.

Heat a pan with oil and crackle the cumin seeds,add the chopped green chilly and grated ginger.Fri it for a minute.Add the red chilly powder and mix it well.

Immediately add the cooked peas and cook it well with a cup of water,let it boil for a minute and simmer it for 5 minutes.Add in the ground powder,aamchur powder and garam masal powder.Cook it for couple of minutes.

Add the mint paste and cook it for another couple of minutes or till it becomes thick.Finally add the chopped coriander leaves and put off the flame.

Garnish it with the chopped onion,tomato,green chilly and lemon wedge.

Serve it as a snack or along with kulcha.

Enjoy..................................................

• The consistency of the matra is personal preference,I made it slightly thicker.
• The peas should not get mushy,I cooked it for 2 whistles in a medium flame and keep it in the low flame for couple of minutes.

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Aloo Kulcha

For the day of Blogging Marathon#28 under the theme Indian breads I made Aloo Kulcha for the stuffed bread.
I had posted a recipe of onion kulcha which was given by Srivalli for the Indian Cooking Challenge.The same recipe I am followed for the kulcha dough and made the potato stuffing suits to my family taste.Here is the recipe...........

Ingredients
 For the Kulcha

Ingredient	Quantity
All purpose flour/maida	11/2cups
Baking soda	1/8tsp
Baking powder	1/4tsp
Sugar	1tsp
Salt	1tsp
Yogurt/curd	1/8cup
Ghee	2tsp
Oil	1tbs

For the stuffing

Ingredient	Quantity
Potato(boiled)	3(medium size)
Onion(chopped finely)	1(medium size)
Green chilly(finely chopped)	2
Chilly powder/milagai podi	1/4tsp
Coriander powder/dhania podi	1/2tsp
Garam masala powder	a pinch
Aamchur powder	1/4tsp
Salt	1/2tsp
Coriander leaves(finely chopped)	2tbs

Method

Mix the ingredients given to make kulcha in a wide bowl and mix well with water as needed to a soft dough and set it aside for 2-3 hours.

Mash the boiled potatoes to fine paste,to this add all the ingredients given.Mix it well and divide into equal portions.

Divide the dough equally and roll into a small disc and keep 1 portion of stiffing in the center.Pull the edges  to the center and cover it.

Flatten it and roll gently without giving too much of pressure on a floured surface into circle.

Heat a griddle and cook it both sides in a medium flame till brown spots appear.Drizzle some oil or ghee both sides.

Serve it with curry of your choice or chole.

Enjoy......................................................

• The above mentioned quantity makes about 6 kulchas.
• The dough needs to rest for atleast 2 hours to get a nice soft dough.

Check out my fellow bloggers participate in Blogging Marathon#28.
Sumber http://www.naliniscooking.com

Onion Kulcha

For the Indian Cooking Challenge(ICC) Srivalli has chosen 3 types of stuffed kulchas such as onion kulcha,aloo anardhana kulcha,panner kulcha for the last month.Due to to some reasons it was cancelled and we are doing this month.
As I don't have panner and anardhana powder I chose to make Onion kulcha which came out very perfect and we enjoyed with green peas masala.Now to the recipe....................  

Ingredients
For the Kulcha

Ingredient	Quantity
All purpose flour/maida	3cups
Baking soda	1/8tsp
Baking powder	1/2tsp
Sugar	1tbs
Salt	1tsp
Yogurt/curd	1/2cup
Ghee	1tbs
Oil	1/4cup

Ingredients
For the Filling

Ingredient	Quantity
Onion(finely chopped)	2nos.(medium size)
Green chilly(finely chopped)	3-4nos.
Ajwain/omam	1/4tsp
Ginger(grated)	1/2tsp
Cumin seeds/jeeragam	1/4tsp
Coriander leaves(finely chopped)	2tbs(optional)
Salt	to taste

Method 

                              Mix the ingredients given to make kulcha in a wide bowl and mix well with water as needed to a soft dough and set it aside for 2-3 hours.

Mix the chopped onions,green chillies,grated ginger,cumin seeds and ajwain along with salt.

Divide the dough equally and roll into a small disc and keep 1tbs of filling in the center.Pull the edges  to the center and cover it.

Flatten it and roll gently without giving too much of pressure on a floured surface into circle.

Heat a griddle and cook it both sides in a medium flame till brown spots appear.Drizzle some oil or ghee both sides.

Serve it with chole or curry of your choice.

Enjoy.................................... 

• Squeeze the excess moisture in the onion before mixing everything otherwise the stuffing become watery and cannot be rolled properly. 

Sumber http://www.naliniscooking.com