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Saturday, April 25, 2015

Kulcha Recipe / Plain Kulcha Recipe / Punjabi Flatbread Recipe

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Kulcha
Ingredients
Maida / All purpose flour - 2 cups
Warm milk - 1 cup
( kept 1 minute in microwave)
Salt -1 tsp
Sugar - 1 & 1/2 tsp
Yeast - 1 tsp
Oil-1 tsp
Water - 25 ml (1/8 cup)
For topping
Chopped fresh coriander leaves - 2 tsp
Chopped green chillies-1
Sesame seeds- 1 tsp
Grated garlic - 2
Butter to brush on top



Method
Pour warm water in a bowl,add yeast & sugar.
Mix & leave it covered for 10 minutes until foamy.
Take a wide bowl add maida & salt,mix .Now pour the yeast mixture & mix well.
Slowly pour the warm milk into the flour mixture & knead to a soft dough.
Add little oil to form a non sticky dough.Grease a bowl place the dough,cover the dough with a warm wet cloth.Place a lid & cover the bowl.leave it to ferment for an hour.
After an hour you will see the dough has doubled in size.Pull out small balls from the dough.
Place it on a greased sheet,spread the dough to a semi thick disc.
Apply water on top,sprinkle the topping ingredients.
Gently press them so that the ingredients sticks to the top.
Bake it at 375 deg F for 10 minutes or till top is light brown.
Remove from oven & apply butter on top.
Serve them hot with any gravy.

Note:
The below picture is done on tawa.For this method I rolled it out a bit thin.

images for Kulcha Recipe / Plain Kulcha Recipe / Punjabi Flatbread
Kulcha
images for Kulcha Recipe / Plain Kulcha Recipe / Punjabi Flatbread
Kulcha
Courtesy: Reem Khan

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Tuesday, April 21, 2015

Vendakkai Vathal Recipe / Dried Okra Recipe / Home Made Vendaikkai Vathal Recipe / Ladies Finger Vathal Recipe

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Vendakkai Vathal
Ingredient
Vendakkai / Okra / Ladies Finger -10 cups
( Wash the vendaikkai,cut the ends off. Cut it into 1/2 '' long pieces)
Curd-1 cup
Turmeric powder-1tsp
Salt -2tsp
Method
Take a wide plate or bowl,add all the above ingredients.
Mix everything well to make sure the vegetable is well coated.
Cover & leave it overnight.Next day spread it on a plate or tray and keep it in sun.
Keep them for 2 to 3 days or till its crisp dry.
Store them in a container & deep fry these vathals in oil when needed.
This goes well with sambar rice,rasam rice or curd rice.
You can also deep fry & add them to vatha kuzhambu or mor kuzhambu.

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Tuesday, April 14, 2015

Rasam Powder Recipe / Homemade Rasam Powder Recipe

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Rasam Powder
Ingredients
Dhania / Coriander seeds - 2 cups
Red chillies - 1 cup packed
Whole pepper 3/4 cup
Jeera/Cumin - 3/4 cup
Methi / Fenugreek - 1 tsp
Virali Manjal - 2
Toor dal - 1/3 cup
Curry leaves -3 springs
Method
Dry roast each & every ingredient separately.
Make sure you just roast till colour changes & nice aroma rises in low medium flame
Do not over fry & burn them.
Cool completely & dry grind to a fine powder.
Store it in a clean dry jar.
Note:
a) Add 1 or 2 tsp of rasam powder while making rasam.
b) As i did not have virali manjal i added 1 tsp of turmeric powder while grinding.Do not fry turmeric powder.
c) Adding hing to this powder is optional ,I add while making rasam.
d) Store it in a clean airtight bottle to retain the freshness of the powder.I usually store it in fridge for months.

Courtesy:My friend Bala

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Saturday, April 11, 2015

Watermelon Juice Recipe - A Summer Drink Recipe

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Watermelon Juice
Ingredients
Chopped seedless watermelon-2 cups
Sugar-1tsp (optional)
(If your fruit is sweet do not add sugar)
Rose syrup/Rooh Afza-1 & 1/2 tsp
(or add it according to your taste)
Method
Blend watermelon & sugar together to a smooth liquid.
Strain the juice,mix the rose syrup.
Serve them cold.

Inspired by Rakskitchen

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Thursday, April 9, 2015

Easy Cheesy Garlic Pull Apart Bread / Cheese And Garlic Crack Bread Recipe

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Cheesy Garlic Pull Apart Bread
Ingredients
Crusty round or oval shaped loaf or any kind bread - 2
Salt to taste
Soft butter - 3tbsp
Finely shredded mozzarella cheese or any kind melting cheese- 1/2 cup
Fresh or dry chopped parsley - 3 tsp
Garlic grated - 2
Red chilly flakes - 1/4 tsp
images for Easy Cheesy Garlic Pull Apart Bread / Cheese And Garlic Crack Bread Recipe
Cheesy Garlic Pull Apart Bread
Method
Pre.heat oven to 350 deg F.
Take a bowl add garlic,chilly flakes,salt,parsley & butter.Mix everything well.
Place the bread on a cutting board,use a sharp bread knife to cut the bread.
Score the bread loaf crosswise & lengthwise into small squares.Don't cut all the way down.
Gently spread the bread with your fingers,now apply the butter mixture in between each squares
Same way stuff the shredded cheese into the cracks.
Place this bread on a baking tray & bake for just 5 to 7 minutes or till the cheese has melted.
Do not bake till bread turns crisp or brown.
Serve immediately with any dip you like.

Note:
a) You can replace parsley with freshly chopped green onions.
b) Instead of shredded cheese you can also place small pieces of any kind of melting cheese slice in the slits you made on bread & then bake.

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Tuesday, April 7, 2015

Bengali Rasgulla Recipe / Bengali Sponge Rasgulla Recipe / Easy Rasgulla Recipe / Homemade Rasgulla Recipe

Step by step method & picture to make soft Rasgullas...


images of Bengali Rasgulla Recipe / Bengali Sponge Rasgulla Recipe / Easy Rasgulla Recipe / Homemade Rasgulla Recipe
Rasgulla
Yields : 45
Ingredients for rasgulla
Whole milk - 1 Gallon ( 3.78 Litres)
Vinegar - 1/2 cup
Fine semolina/Rava - 3tsp
( Do not fry the rava)
Sugar - 2 tsp
Maida/All purpose flour - 1 tsp
Ingredients for the syrup
Water - 1 Gallon
Sugar - 2 cups
( The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar)
Cardamom powder crushed -2
Rose essence few drops (optional)

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Method
Pour milk in a wide vessel,bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey.
Now drain the whey using a cheese or muslin cloth.Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.
Knot the muslin cloth and hang it overnight to remove any excess whey.
I tied the cloth to my kitchen sink tap.
Next day crumble the paneer,add the flour ,sugar & rava.
Using your palm knead this mixture for at least 30 minutes to get a soft dough.
Roll out into small balls,do not roll it out big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the paneer balls.
Cover the vessel with a lid & in high flame cook for 1 hour.Stirring in between is not needed.
Switch off the flame add crushed cardamom & few drops of rose essence.
Cool completely & serve it cold the next day.

Note:
a) The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar.
b) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
c) Adding cardamom powder& rose essence is optional.
d) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
e) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
f) You can garnish with pistachio & serve.
g) Use only whole milk to prepare this dish.
h) Store bought paneer will not work best to make this sweet.Always make this dish from fresh homemade paneer.
i) Rinse the paneer 2 to 3 times to remove the sourness this is important as you are going to hang it overnight.We don't want the panner to get fermented.

Check out for Rasmalai recipe HERE

Courtesy : My cousin Hema

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