AMRITSARI KULCHA

                AMRITSARI KULCHA RECIPE

 

Ingredients:-
2 cups Maida
1 tbsp Yogurt
1/2 tbsp Sugar
1 tbsp Oil
Salt to taste
A pinch Baking Powder
A Pinch of Baking Soda

How to make it:-

• In a bowl, mix the maida, sugar, baking powder, baking soda and salt.
• Add 1 tsp oil with yogurt and knead the dough with 1-2 tbsp of water.
• Cover the dough with wet towel and keep aside for 1-2 hours.
• Heat the griller at high temperature.
• Make small balls of the dough and spread in a tear shaped bread.
• Once done, brush oil on one side and place in the grill.
• Cook the kulcha on both sides until becomes lightly brown color.
• Serve hot with chole.

Methi Theplas

                                     Methi Theplas Recipe

Ingredients:-

Besan/Chick pea flour(for binding)	cup	1/2
Butter while serving optional	tsp	3
chilli powder or cayenne pepper	tbsp	1
Coriander leaves choppes finely	cup	1/4
Curd	cup	1
green chillies, chopped finely	head	4-5
jeera or cumin powder	tsp	1 and 1/2
Methi (fenugreek) leaves- chopped finely	cup	1
Onion finely chopped(optional)	cup	1/4
Salt as per taste	to taste	1
Saunf/ Fennel Seeds	tsp	1
Tumeric powder	tsp	1
Wheat flour	cup	1

How to make it:-

·         Mix both the flours and salt and keep aside. Make a depression in the middle of the flour mound.

·         Add the greens - cilantro and Methi or Fenugreek leaves to the flours into the depression.

·         Fry green chillies in ghee and add on top of the leaves.

·         Add the rest of the ingredients except the yogurt and mix well.

·         Use the yogurt to knead into a soft dough. Make sure not to add too much yogurt and make the dough too soggy. It will be tough to roll out later. Let the dough rest for about 10 minutes before rolling.

·         Heat the tawa to screaming hot and roll out theplas as thin as possible.

·         Fry on the tawa with little oil or ghee. Serve with a dollop of butter on them. These can be served with cucumber/ dahi raita as well/ moong dal salad as well.

NOTE:- If you do not have curd, you may use a tsp of oil and warm water to knead this dough. Whipping cream also works wonderfully.

 

GARLIC NAAN

                            GARLIC NAAN RECIPE

Ingredients:-

butter	Tbsp -	3
cumin powder	Tsp -	½
dry yeast	Grams-	7
garlic paste	Tbsp -	2
milk	Cup-	¾
oil	Tbsp-	4
plain flour	Cup -	3
Salt	to taste
sugar	Tsp-	½
water	Cup -	½

How to make garlic naan:-

·         Take a mixing bowl, put all the ingredients except the oil and mix well till it forms a smooth dough. Cover the mixing bowl with a wet cloth and leave it for 1 hour till the dough raises. ·         Now add the oil and knead well till all the oil is absorbed. ·         Take some flour for rolling. ·          Make 13 round portions with the dough and roll them with a rolling pin or you can pat them between both your hands. ·         Light the grill and keep it hot. ·         Now take heavy bottomed pan and fry the naans on one side, lift  them and place them under the grill the un-fried side facing the heat (do not fry both sides on the pan). ·         Grill the Naan till it is cooked and charred a bit and take it out and spread little butter over it. ·         Repeat the procedure for all the naan. ·         Serve with some chutney or curry.

LACHHA PARATHA

LACHHA PARATHA RECIPE

Ingredients:

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading.
You can also add ajwain to it.

 How to make lachha paratha:

·         Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
·         Make dough 30 minutes before and cover it with moist muslin cloth.
·         Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid.

·         Now spread the ghee properly over entire surface.

·         Using a knife make a 2" cut lengthways and fold it inwards .

·         Spread Oil on every fold. Now press it lightly towards the center to show the        layers clearly and roll like a paratha. (Refer the picture).

·         Cook on a pre-heated Tawa (flat griddle plate).

·         Turn the lachha paratha and pour half tablespoon oil or butter.

·         Spread it on the paratha and shallow fry over low heat.

·         Turn it and again pour oil or butter on the other side.

·          Cook the lachha paratha on a low heat  till golden brown.

·         Enjoy it with any vegetable or garlic chutney.

Mix Vegetable Paratha

 Mix Vegetable Paratha Recipe

Ingredients:-

500 gm wheat flour (mix paratha)
2 potato (alu)
2 onion (pyaj)
2 carrot (gajar)
1 small cauliflower (phool gobi)
100 gm spinach (palak)
2 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
oil as required

How to make mix vegetable paratha:-

• Mix salt and 1 tbsp oil in flour and knead into simple dough.
• Boil and peel potato.
• Grate alu, gajar, pyaj and gobi.
• Finely chop palak and hari mirch.
• Now mix all these along with salt, lal mirch and garam masala to prepare the stuffing.
• Make small balls of the dough and roll each into small chapatti.
• Stuff these with the above mixture and again roll into thin chapatti.
• Cook them on both sides on a pan (tawa).
• Apply oil on both sides while cooking and serve them hot.
• Ghee can also be applied instead of oil and makes chapattis tastier.
• Cook chapattis at low flame pressing on all sides.
• Serve with tomato ketchup, curd or with pudina chutney.

Pudina Puri

Pudina Puri Recipe

Ingredients:

250- gm wheat flour (gehun ka atta)
1/2- cup fresh mint (pudina)
salt to taste
clarified butter (ghee) for frying

 How to make pudina puri:

 ·         Wash and grind pudina.

·         Now mix atta, pudina, salt and 1 tbsp ghee.

·         Knead into hard dough.

·         Make small balls of the dough and roll each into small puris.

·         Heat ghee in a pan.

·         Fry each puri in ghee.

·         When cooked on one side turn it and cook on the other side also until it turns       light brown.

·         Serve them hot.

·         You can enjoy this with any kind of chutney or tomato ketchup.