Ambarsari Aloo Kulcha

Ambarsari Stuffed Aloo Kulcha !

I Got this recipe from Jaspreet Narula ji ...Thank you Jaspreet Ji for the lovely recipe...all just loved it at home.
I used all the ingredients mentioned below mhowever while kneading the dough did not add the curd and milk mix seperately,added everything together ....

For kulcha:
For the dough
Flour 2cups
Wheat flour 1cup
Salt
Baking soda 1/4tsp
Baking powder 1tsp
Sugar 2tsp
Curd 2tbsp
Milk 2tbsp
Ghee 2tbsp
Butter for topping
For filling 
Boiled potatoes 4 medium
Chopped green chilies 3-4
Chopped onions 2small
Salt 
Red chili powder 1tsp
Jeera powder 1tsp
Anaardana powder 1tsp
Garam masala powder 1tsp
Green coriander as required
Method
For filling - mix all ingredients, adjust the seasoning and keep aside.
Prepare the dough - take a bowl and sieve flour, wheat flour, baking soda, baking powder and salt. Add around 1cup of water and knead into dough. Now in a separate small bowl, mix curd, sugar and milk and add this mixture into the dough. Knead to a smooth and soft dough. Keep it covered with a moist cloth for around 15 min. Now pour in melted ghee and knead the dough well till it incorporates all of the ghee. Keep it for around a couple of hours covered with a moist cloth.
Preferably, we need a tandoor but I used a pressure cooker and used it as a tandoor over the gas flame. This method is now used quite commonly all around.
Divide the dough into equal sized balls - one by one roll it, stuff with the potato mixture and roll into naan like shape, apply little water on both side and stick the kulcha on the inside of the pressure cooker which is already heated over the flame. Once the kulchas are cooked and you get the crispy brown crust, apply butter and serve hot.

Soya Paratha (dill leaves)

Ingredients:

Soya leaves( dill leaves)

Besan  (gram flour)

Atta (wheat flour)

ghee 

Chop soya leaves (fine cut),mix in a little besan n atta.Add salt,amchoor,ajwain( carom seeds),green chillies,hand crushed coriander seeds ,amchoor ,achaar masala (optional) n knead it with milk only( makes it soft and reduces the sharpness of soya leaves).roll it n apply some ghee in the centre and make ur parathas; )

Gatte ki Sabzi

Besan Ke Gatte!

Soft Besan ke Gatte’s guaranteed for sure….this recipe is my variation with the use f onion n tomatoes!

Ingredients:

2 onions
2 tomatoes (puree)
1/2 cup beaten curd
1 tsp saunf (powder)
1 tsp coriander powder
½ tsp jeera
1 tsp chopped ginger
2 dried red chillies
1/2tsp red chilly powder
Salt
Pinch of heeng
Ghee/oil

For the Besan gatte:

3 cups besan
3 tbspn curd
½ tsp saunf powder
½ tsp achaar masala (optional) (aam ka achaar)
A pinch of heeng
½ tsp turmeric powder
½ tsp red chilly powder
Oil (I put appx 2-3 tbsp ,adjust this just enough to bring the dough together first)
Water to knead the dough (little required)
½ onion chopped
salt

Method to make the Gatte:

Mix all ingredients mentioned under besan gatte,except water.First bring the mixture together then gradually add water accordingly to make a soft dough.Take small portions and roll each portion them in cylindrical shape(appx ½ inch thick).Boil water in a deep vessel ,when it reaches the boiling point,slowly add the cylindrical rolls.Steam them for appx 8-10 minutes.Cut a small piece and taste before taking them out.If well done,remove the rolls on a plate (do not discard the water).Procedure for gatta is done. .

Method for the Gravy:

Make a coarse mix of onions n ginger in a mixer.Now heat Oil/ghee in a pan.Temper the dry red chillies,jeera and heeng.Now sauté the onion mix till brown. Add coriander powder,turmeric powder,red chilly powder and salt.Add the tomato puree and cook till it leaves oil.Now add the besangatte and the water it was steamed in.Cook till the gravy leaves oil.Take off heat and sprinkle saunf powder and after 5 minutes add beaten curd.Your Yummy gatte ki sabzi is ready!!

Kerala Fish Curry

Kerala Style Fish Curry

A simple and delicious recipe!
recipe courtesy :piyush wadhwani

Ingredients:
1. 1 kg Betki fish
2. 4 medium sized finely sliced onions
3. 2 medium sized tomatoes pureed
4. 3 tbsp refined oil
5. ½ cup tamarind water
6. 2 tsp mustard seeds
7. 8-10 kadhi patta leaves
8. 200 ml coconut milk thin in consistency
9. 6 dry red chillies(I used 3 red chillies soaked in water for 30 minutes) ground into fine paste
10. 3 tsp kashriri red chilli powder (used 1tsp)
11. 2 tsp freshly made ginger garlic paste
12. Paste of 3 green chillies
13. 2 tsp coriander powder
14. 2 tsp jeera powder
15. 2 tsp garam masala
16. 1 tsp turmeric powder
17. Salt to taste
Method:
1. Wash fish and apply salt, turmeric and 1 tsp Kashmiri red chilli powder and let it marinate for 30-45 mins.
2. Heat oil in kadhai and add mustard seeds until splutter. Now add kadhi patta leaves, ginger garlic paste and green chilli paste and sauté for 2-3 minutes. Add finely sliced onions and cook until onions are good brown in colour. Now add dry red chilli paste, pureed tomatoes, salt and all the dry masalas and cook till oil separates. Add tamarind water .
3. Now put marinated fish and sauté on high heat for 7-8 minutes.
4. Add coconut milk and let it simmer. Adjust the gravy consistency by adding water or coconut milk. On simmering coconut milk makes the gravy thick so add water to adjust gravy consistency. Let it simmer until fish is done.
5. Serve hot with rice, idilis, appams, neer dosas, parottas, rotis. I had it with rice.