14 December 2015

Amritsari Kulcha

      Indian breads is truly an exhaustive list. The amount of variations is almost limitless, from the grains(s) / flour(s) used, to thickness, cooking techniques, stuffed or without, and even the number and styles of layering....

Amritsari Kulcha remained a yet-untried venture for me, plus our Foodie bloghop theme being Indian breads, this weekend called for punching the dough and striking it off my to-try list... 
And...keeping up with my resolve to use the "white flour" as less as possible, I used more of Whole Wheat Flour, inspired by this blog 


Ingredients : (Makes 12 Kulchas about 5 inches in diameter)

For the dough :

Whole Wheat Flour-1.5 cups
Refined Flour - 1/2 cup (More for elasticity, else you can use 2 cups wheat flour alone)
Salt to taste
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Oil-3 tbsps
Curd -1/4 cup
Warm Milk-1/4 cup 
Water - as required

Boiled Potatoes- 2 medium 
Salt to taste
Green Chili (chopped) - 1 to 2
Onion (chopped) - 1
Red Chili powder-1 tsp
Cumin(Jeera) Powder-1 tsp
Chaat Masala-1/4 tsp
Fresh Coriander (chopped)

Method :

1. To assemble the dough, sieve together the flours, salt, baking powder and soda, or mix well with hands. Make a well in the centre and add the oil, curds, warm milk mixing them into the flours as you add them. Knead into a soft dough using enough water, cover and keep aside for 30 minutes.

2. Meanwhile, let's prepare the filling. Peel and mash the boiled potatoes, add salt, chopped green chilies, chopped onion, red chili powder, jeera powder, chaat masala and chopped coriander. Mix well using your hands and keep aside.

3. Divide the dough into 12 equal portions and make same number of portions for the filling as well.

4. Flatten one dough ball and place the filling in the centre, seal well. Place a plastic sheet on the counter, keep the round on the sheet and fold the plastic sheet over it. Now flatten the round into a 1cm thick disc using your fingers or a rolling pin. It's ok if the stuffing comes out a bit.

5. Heat a tawa on medium heat and put the kulcha on to it. Let cook a bit on both sides, then flip and drizzle oil over and around it to cook further till golden brown spots appear. Remove. Repeat with the rest of the dough.

Serve hot with desired accompaniment.

7 December 2015

Moong Dal Palak Khichdi

        One pot meals are not just the most convenient, but also an all-in-one comfort food that satiate one's appetite without over-crowding it with choices!! Khichdi, the ultimate Indian one-pot meal, is a great combination of rice and pulses and need the company of just some curd and pickle. As the saying I heard somewhere, Khichdi ke chaar yaar, Ghee, Dahi, Papad aur Achaar!! (The 4 companions of Khichdi - Clarified butter, Curd, Papad and pickle :) )

This khichdi comes with a twist, inspired from a recipe from a favourite TV show




Whole Green gram (moong dal) - 2 cups, soaked for 2 hours
Sprouted Green gram - 1 cup
Chopped Spinach - 1 cup
Turmeric powder (Haldi) - 1/4 tsp
Green chilies - 3
Buttermilk - 4 cups
Rice - 2 cups
Oil - 2 tsps
Cumin seeds (Jeera) - 1 tsp
Cloves - 3 to 4
Salt to taste
Clarified butter (Ghee) - 3 tbsps + 2 tbsps
Chopped Garlic - 4 to 5 cloves
Chopped Ginger - 1 tbsp


1. In a pressure pan or cooker, heat the oil and add jeera & cloves and fry for a bit.

2. Add the soaked green gram, chopped spinach, turmeric powder, salt, rice and fry for 3-4 minutes.

3. Now add the sprouted green gram and mix again. Pour 3 tbsps ghee and add slit green chilies and mix. Finally add the butter milk and cook on high heat up to 2 whistles, reduce heat and cook up to 2 whistles more.

4. Remove and let the pressure naturally release. Heat 2 tbsps ghee in a large pan and fry the chopped ginger and garlic till golden brown. Add the cooked Khichdi gradually and stir well.

Serve hot with curds and pickle of choice.