Paneer Stuffed Kulcha

 Ingredients

For dough:

2 cup maida

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

1 tsp sugar

¼ cup curd

milk, for kneading

2 tsp oil, for greasing

For paneer stuffing:

200 gm paneer, crumble

2 green chilies finely chopped

1" ginger, grated

½ onion, finely chopped

2 tbsp coriander leaves finely chopped

¼ tsp turmeric pdr

½ tsp chili powder

½ tsp cumin powder

¼ tsp rock salt

1 tsp amchur pdr

½ tsp salt

Other ingredients:

kalonji / onion seeds

coriander leaves

butter, for greasing

 

Preparations

In a large bowl take 2 cup maida, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 1 tsp sugar and mix well.

Add ¼ cup curd and mix well.

Now add milk as required and start to knead the dough.

The dough will be sticky in beginning; keep kneading till the dough turns soft.

Add 2 tsp oil and continue to knead well.

Cover and rest for 2 hours.

To prepare the paneer stuffing, in a bowl, take 200 gram of crumbled paneer.

Add 2 chilies, 1" ginger, ½ onion, and 2 tbsp coriander.

Also, add ¼ tsp turmeric, ½ tsp chili powder, ½ tsp cumin powder, ¼ tsp rock salt, 1 tsp amchur, and ½ tsp salt.

Mix well, making sure all the spices are well combined. Keep aside.

After the dough has rested well, knead again and pinch a ball-sized dough.

Stuff in the ball-sized paneer stuffing.

Dust it with maida and roll it slightly thick.

Spread the water on top and sprinkle with kalonji and coriander.

Cook in hot tawa by adding some oil.

Flip over and cook both the sides till it's half cooked.

Now directly cook on the fire till the kulcha puffs up and cooks uniformly.

Rub some butter on top of the kulcha.

Enjoy Paneer Kulcha with some gravy, pickles and curd.         

 

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Green peas-cottage cheese Kulcha

 INGREDIENTS

for stuffing

green peas boiled 1 cup- grind in a mixer along with ginger 1", green chilies 3-4 as per taste

onion 1 medium finely chopped

jeera 1/2 tsp

salt to taste

garam masala 1/2 tsp

roasted jeera pdr 1/2 tsp

coriander pdr 1 tsp

coriander leaves chopped 1 tbsp

oil 1 tsp 

paneer / cottage cheese crumbled/grated 1 cup

for  dough

maida 3 cups

curd 1 cup

oil 2 tbsp

baking pdr 1 tsp

salt little

mix all to form a soft dough, cover and rest the dough for 3-4 hours to prove

then knead the dough again.

PREPARATIONS

In a pan, heat oil, add onion fry with wee bit of salt

once it is light brown add ground peas mixture

fry well along with salt for 3-4 minutes

remove and cool

then add paneer, garam masala roasted jeera pdr, coriander pdr, coriander leaves well. taste for salt, if need be add little salt, mix well.

Take a big ball of dough, flatten with your palm, make a cup shape, fill with enough filling, close well.

press all around the edges with your hand slightly, so when you flatten with your hand or use rolling pin, it will prevent the filling from coming out.

 if you're not able to flatten with your hands, use rolling pain, lightly roll it out, put on hot tawa to cook on both sides well till brown spots come. You may put butter/ ghee after taking it out.

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Tuvar kulcha

Ingredients

kulchas as needed
oil  2 tbsp
jeera  1/2 tsp
hing  1/4 tsp
red chillies  2 chopped/ slit
onion 1 big pureed
tomato 1 big pureed
ginger-garlic paste  1 1/2 tsp
chana masala  1 tsp
garam masala  1/4 tsp
water as needed
brown tuvar dal cooked  1 cup
curry leaves few finely chopped
coriander leaves finely chopped  1 tbs[
gur  1 tbsp
salt to taste
imli paste  1 tsp
chilli pdr.  1 tsp

Method
in a pan, heat oil, add jeera, once it crackles, add red chillies, fry for few seconds, add onion puree, ginger-garlic paste, fry till light pink
add tomato puree, masala powders, chilli pdr., imli paste, cooked dal, enough water,curry leaves, cook on low flame covered for 5 minutes
add chopped dhania, mix well, serve hot with kulchas



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http://knee replacement-stickclub.blogspot.com

Chana Kul andcha

Ingredients

readymade kulchas  5

black chana soaked overnight  1 cup

garam masala  1/ tsp

cumin seeds   1/2 tsp

chana masala pdr.  1 tsp

lemon juice  1 tsp

green chilli  finely chopped  1

tomatoes 2 chopped

oil  2 tsp

green chutney  1/2 cup

coriander leaves chopped  2 tbsp

onion 1 cut into rings

tomato puree little

salt to taste

Method

drain soaked chana, pressure cook with sufficient water, keep on low flame for 10 minutes

remove from heat, once the pressure drops, drain chana

put the cooked chana in a non-sick pan, add salt and spice powders, mix well, add lime juice

add chopped tomatoes, green chillies, add green chutney, mix well, heat oil, pour on chana

add some tomato puree on each kulcha, spoon cooked chana on each kulcha

spread some onion rings, sprinkle coriander leaves

cook for about 15 minutes at 180 deg. C in an oven till the bottom of the kulchas get crisp

cut into pieces and serve hot.

those interested in cancer & health related topics are free to see my blog-

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STUFFED KULCHAS

INGREDIENTS

all purpose flour/ maida  2 cups
baking pdr.   1 tsp
baking soda  1/2 tsp
salt   1 tsp
sugar  1 tsp
oil   3 tbsp
yoghurt/ curd   1/4 cup
warm milk   1/4 cup

for filling

boiled and mashed potatoes    1 cup
finely chopped green chilli  1
onion  finely chopped   1
chilli pdr.  1/2 tsp
cumin pdr.  1 tsp
chaat masala  1/4 tsp
fresh coriander leaves finely chopped   1 tbsp

METHOD

sieve flour, mix with baking pdr. , baking soda, oil, yoghurt, salt, sugar in a bowl
add warm milk, knead into a soft dough.
make sure to add the milk gradually & not make the dough sticky
cover the dough with a damp cloth & keep aside for an hour

for the filling
take mashed potatoes, onion, green chillies, chilli pdr, cumin pdr., chaat masala, coriander leaves in a bowl, mix well, make 4 medium sized balls
take out the dough, break off a medium sized ball, flatten it, place filling in the centre, fold it from all sides, dust with flour, roll out to a thick disc, making sure the filling doesn't come out
heat oil, deep fry the kulchas till they turn golden brown on both sides
drain, serve with any vege raita, pickle to make a complete meal.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replscement-stickclub.blogspot.com

KULCHA/PIZZA TOPPED WITH SPINACH-COTTAGE CHEESE

INGREDIENTS
spinach puree  1 cup
sugar  1/2 tsp
cream   1 tbsp
cottage cheese/ paneer  1/2 cup cubed
oil  1 tsp
ghee 1 tsp
onion 1 small chopped fine
ginger-garlic paste 1 tsp
salt to taste
green chilli paste/ chilli pdr.  1 tsp or to taste
tomato chopped  2

for topping
grated cheese as needed
kulcha/ pizza base 2
garlic butter as needed/ plain butter
chilli flakes little
Italian seasoning little

METHOD for spinach topping
in a pan, heat oil & ghee, add onion, ginger-garlic & chilli paste, wee bit of salt, fry well
add tomatoes, fry well, add the powders, fry well for 2 minutes on low flame
add cottage cheese, spinach puree, salt, cook till it thickens, add cream
remove & keep aside

to assemble
on a kulcha/ pizza base, spread the spinach mixture, spread some chilli flakes, seasonings, cheese
bake in a hot oven till cheese melts
serve garnishing with some chilli flakes, slice it to serve hot.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

ALOO ANARDANA KULCHA

ALOO ANARDANA KULCHA

Ingredients

Refined flour (maida) 2 cups  Potatoes, boiled and grated 2 medium

 Pomegranate seeds (anardana), roasted, coarsely powdered 1 teaspoon 

Soda bicarbonate ¼ teaspoon 

Salt to taste 

Yogurt 2 tablespoons

 Milk 2 tablespoons

 Olive oil 4 tablespoons 

Onion, chopped ½ medium 

Fresh coriander leaves, chopped ¼ cup 

Fresh mint leaves, chopped 8-10 

  Green chillies, chopped 2 

  Red chilli powder ½ tablespoon

Roasted cumin powder 1 tablespoon

  Onion seeds (kalonji) ¾ teaspoon  

Extra virgin olive oil 2 tablespoons

Method

1.Sift refined flour with soda bicarbonate and salt into a bowl. Gradually mix in the yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. 

2.Add two tablespoons of olive oil and knead the dough well. Cover it once again and set aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls.

 3.Preheat the oven to 220degC/ 425degF/Gas Mark 7. Grease a baking tray with a little olive oil.

 4.Mix potatoes, onion, coriander leaves, mint leaves, green chillies, anardana powder, red chilli powder, roasted cumin powder and salt to taste. 

5.Divide the potato mixture into six to eight equal portions and set aside.

 6.Flatten a portion of dough, place a portion of the potato mixture in the centre and fold the edges over to form a ball. 

7.Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with a little of the remaining olive oil, sprinkle onion seeds on the surface and press with your palm. Similarly make the remaining kulchas.

8.Place them on the greased baking tray and bake in a preheated oven for about six to eight minutes. 

9.Brush the hot kulchas with extra virgin olive oil and serve immediately.