Kulcha Recipe

Kulcha Recipe

Kulcha recipe with step by step photos and video – kulcha is a popular indian flat bread from north india, especially punjab. kulcha are very famous in amritsar and delhi. but the best kulchas are made in amritsar..

Ingredients:

2 and ½ cups maida or all purpose flour

4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk) i used cashew curd

½ tsp baking powder

¼ tsp baking soda

approx ¾ cup water for kneading - add more if required

2 to 2 & ½ tsp sugar

¾ tsp salt or as required

2 and ½ tbsp oil or ghee

some oil or ghee or butter for frying

extra flour for dusting

a few nigella seeds

Method:

1.      mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.

2.      make a well in the center. add the curd, oil and water.

3.      begin to mix the flour with the liquids first and then start to knead. make a smooth and soft dough.

4.      in the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.

5.      make small balls of the dough. sprinkle some nigella seeds on the ball.

6.      with the rolling pin flatten the dough and roll each into a small sized kulcha.

7.      heat a griddle or a tava. place the kulcha on the tava.

8.      cook one side partly till its ¼ cooked. flip and cook the other side till its ½ cooked.

9.      apply ghee or oil on both sides of kulcha whilst cooking.

10.  cook the kulcha till it get golden spots and is evenly cooked. make all kulchas this way.

11.  serve the kulcha hot or warm with chana or chole.

12.  The kulchas can also be stacked in a roti basket and then served warm.

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Yummy Honey Chicken Kabobs

Yummy Honey Chicken Kabobs

"Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)".

Ingredients:

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

Skewers

Method:

1.      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2.      Preheat the grill for high heat.

3.      Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

4.      Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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Chicken Thighs in Tomato Sauce

Chicken Thighs in Tomato Sauce

For this dish, I use boneless, skinless chicken thighs that I stuff with breadcrumbs, roll and tie, then slowly simmer in a sauce of chopped tomatoes and red wine. Once the chicken is cooked, I slice it and keep it warm topped with a little sauce. We enjoy the rest of the sauce on pasta, and pass the chicken as our second course. I have recipes that are delicious and suitable according to your taste.

Ingredients:

For The Chicken:

5 Tablespoons Olive Olive Oil, Divided

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Pancetta

3/4 Cup Homemade Fresh Breadcrumbs

3 Tablespoons Finely Chopped Parsley

1 Teaspoon Dried Oregano

Salt & Pepper To Taste

1/4 Cup Grated Pecorino Cheese

8 Boneless, Skinless Chicken Thighs

For The Sauce:

2 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onion

5 Cloves Garlic, Minced

2 Cups Robust Dry Red Wine (Chianti Works Well)

1 (26 Ounce) Can Chopped Tomatoes

1/3 Cup Chopped Fresh Parsley

1 Teaspoon Dried Oregano

4 Tablespoons Finely Chopped, Fresh Basil

1/2 Teaspoon Red Hot Pepper Flakes

1 Pound Dried Pasta of Choice

To Serve:

Grated Pecorino Romano or Parmesan Cheese

Method:

1.      To prepare the chicken, heat a frying pan with 3 tablespoons of the olive oil until lightly smoking.

2.      Add the onions and pancetta and cook for about 5 minutes, stirring often until the onions are soft and the pancetta is cooked.

3.      Add the breadcrumbs, parsley, oregano, salt and pepper and stir to mix well.

4.      Remove from the heat and stir in the cheese.

5.      Take each chicken thigh, and fill with about 2 tablespoons of the breadcrumb stuffing.

6.      Roll the chicken up tightly, and tie securely with kitchen twine, and continue to stuff, roll, and tie the rest of the thighs.

7.      Heat the remaining 2 tablespoons of oil and brown the thighs on all sides over medium heat until golden brown, about 10 minutes.

8.      Set the chicken thighs aside until needed.

9.      For the sauce, in a large stove-top casserole dish heat the oil until lightly smoking and then cook the onions until soft and translucent, about 5 minutes.

10.  Add the garlic, and cook until fragrant, about 2 to 3 minutes.

11.  Add the wine and increase heat to a slow boil and cook until it has reduced by half.

12.  Add the tomatoes, parsley, oregano, basil, and pepper flakes.

13.  Bring to a boil, then reduce to a simmer and add the chicken to the sauce.

14.  Cover the pot, and cook for about an hour and a half.

15.  Remove the chicken from the sauce, cut off the twine and slice crosswise into pieces and keep warm.

16.  Use the sauce on your pasta of choice, and serve the chicken on the side.

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Turnover with spiced minced meat and cabbage

Turnover with spiced minced meat and cabbage (murtabak)

A variation of roti canai, these savoury breads are filled with a spiced lamb mixture. The special ingredient, Malaysian meat curry powder, contains a variety of spices including cardamom, cloves, cinnamon, cumin, turmeric and coriander, and is available from Asian food shops. I try cooking before share resepi

Ingredients:

1 tbsp ghee or vegetable oil, plus extra, to fry

400 g minced lamb or chicken

2 onions, halved, thinly sliced

300 g (3 cups) green cabbage, shredded

2 tsp freshly grated turmeric

1 tbsp Malaysian meat curry powder (see Note)

2 tsp freshly grated ginger

1–2 red bird’s-eye chillies, finely chopped

1 tbsp finely chopped coriander

4 eggs

4 balls roti canai dough

Method:

1.      Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or until cabbage starts to wilt. Remove from heat, stir in coriander and season with salt.

2.      Heat a little oil in a large frying pan over low heat. Crack 1 egg in a bowl, break up slightly and add one-quarter of the lamb mixture; don’t combine. Place into the centre of a stretched ball of roti, then fold edges of dough into centre to resemble an envelope. Carefully slide a fish slice underneath murtabak and transfer to pan. Cook, gently pressing murtabak, over low heat for 5 minutes each side or until browned and cooked through. Repeat with remaining eggs, lamb mixture and dough.

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Crab Rangoon

Crab Rangoon (Cream Cheese Wontons)

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.

Ingredients:

1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature

2 oz crab meat or 2 sticks imitation crab meat (finely diced)

1 tablespoon powdered sugar

Pinch of salt

20 wonton wrappers

Oil, for deep frying

Method:

1.      Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.

2.      Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

3.      Fold the two ends of the wonton wrapper together.

4.      Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.

5.       Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

 

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Fannie Farmer's Classic Baked Macaroni & Cheese

Fannie Farmer's Classic Baked Macaroni & Cheese

To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH.

Ingredients:

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

Method:

1.      Preheat oven to 400°F.

2.      Cook and drain macaroni according to package directions; set aside.

3.      In a large saucepan melt butter.

4.      Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5.      Pour milk and cream in gradually; stirring constantly.

6.      Bring to boiling point and boil 2 minutes (stirring constantly).

7.      Reduce heat and cook (stirring constantly) 10 minutes.

8.      Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9.      Turn off flame.

10.  Add macaroni to the saucepan and toss to coat with the cheese sauce.

11.  Transfer macaroni to a buttered baking dish.

12.  Sprinkle with breadcrumbs.

13.  Bake 20 minutes until the top is golden brown.

14.  (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

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Seared Cod With Chowder Sauce

Seared Cod With Chowder Sauce

This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes. Chowder is a vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter.

Ingredients:

knob of butter

1 small shallot, finely chopped

50g lardons or 2 smoked streaky bacon rashers, finely sliced

100ml white wine

1 large waxy potato, cut into small chunks

100g clams

100g sweetcorn

50ml double cream

1 tbsp vegetable oil

2 x 150g thick-cut cod fillets from a sustainable source

chives, finely chopped

Method:

1.      Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.

2.      Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

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Pakora

Pakora

Pakoras always make a special place on the table as appetizers loved by family and in formal buffets too, across the globe. It’s an interesting way to add some spice and zing to the veggies once in a while and the hot combo is simply irresistible.

Ingredients:

Onions: 2

Cauliflour: 1 cup (florets)

Spinach: 1cup (finely chopped)

Sweet Peppers: 7-8

Mashed Potato: 1/2cup (for filling in sweet peppers)

Grated ginger: 2 tsp

Chickpea Flour: 1 cup (add more if required)

Rice Flour: 2 tsp

Salt: 1 tsp or to taste

Paprika: 1/2 tsp

Black Pepper: 1/4 tsp

Chat masala: 1 tsp

Fenugreek flakes: 1 tsp

Carrom Seeds (Ajwain): 1/2 tsp

Water: 3/4 cup (add more if required)

Cooking oil: 1 cup

Corainder, Tamarind and Tomato sauce for serving

Method:

1.      Wash and pat dry the vegetables. Cut the florets of cauliflower, finely chop spinach and thinly slice the onions. Slit the peppers vertically. Boil and mash the potatoes in another bowl and add seasoning to taste.

2.      In another bowl take chickpea flour (besan), rice flour and add spices. Slowly add some water until the mixture reaches the consistency of whipping cream. Beat the batter well and set aside to for couple of minutes and heat some oil in the meantime.

3.      Heat oil in a deep bottomed pan. Check the temperature of the oil by dropping a small drop of the batter in the oil. If the oil is ready and hot, coat the chunk of chopped veggies with the batter and drop it one by one in the hot oil. Fry on medium heat till it turns golden brown from both sides. Drain the chunks on the paper towel to soak the excess oil. Keep frying till you are done with the batter.

For Sweet Peppers:

4.      Stuff the peppers with spiced potato stuffing and coat in chickpea flour batter and fry one by one.

5.      Enjoy it piping hot from the pan to the platter with sweet tomato, coriander and tamarind chutney and of course hot cup of tea. The hot combo of tea plus pakoras is absolutely sumptuous in this festive fall season.

6.      Relish it with a cuppa hot chai or warm hot chocolate.

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Dumplings

Dumplings

Dumplings are a food that consists of small pieces of dough, either cooked alone or wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way.

Ingredients:

1 cup of ground pork or lamb or no need

2 cups of ground beef

2 cups of chopped buchu (Asian chives)

4-5 soaked Shiitake mushrooms

half onion

half package of tofu

3 cloves of minced garlic

salt

sugar

sesame oil

vegetable oil

fish sauce

egg

green onion

mandu skins (60 discs)

Method:

1.   Place 1 cup of ground pork/lamb/no need and 2 cups of ground beef into a big bowl.

2.   Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.

3.   Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.

4.   tip: the oil coats the vegetables so they retain their moisture

5.   Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.

6.   Add 1 ts of soy sauce, 1 ts of sugar, and 2ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.

7.   Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1ts of sesame oil. Mix it by hand and then put it next to chopped chives.

8.   In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.

Now we’re ready to make mandu. For fried mandu:

1.    Put some of the filling mixture into the center of a mandu skin.

2.    Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.

3.    Fold skin in half over filling and press edges together to make ripple shape.

4.    Place some vegetable oil on heated pan and add the mandu you made.

5.    Lower the heat to low-medium and put the lid on the pan to cook.

6.    Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.

7.    When the mandu is golden brown, transfer it to a plate.

8.    Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

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