Luchi (Puffed up Indian Bread - Bong style)

          Luchi is a traditional Bong style deep fried puffed bread made of maida or plain flour. This is a quintessential Sunday breakfast menu in any Bengali household. It is also a favorite of all Bengalis, especially during special occasions and festivals. People, young and old alike, also enjoy it as a popular street food that is found in many corners of the State.

          Luchi with ghugni / cholar dal / aloo dum / kosha mangsho / payesh / halwa or just sugar (the list is endless) is pure divine. You can pick your choice. So check out the step by step pictorial recipe to prepare it. 

           Besides West Bengal, it is also popular in other North Eastern States of India and Bangladesh too.

          Luchi is quite similar to poori. However the only difference is that the latter is made of atta or whole wheat flour. 

          Made these luchis after ages, as I occasionally indulge in such deep fried delicacies. And whenever I do, I usually stick to whole wheat flour pooris. Anyway, time to dig into these puffed up beauties...

• 2 cups plain flour (maida)
• 1/4 tsp. salt or to taste 
• 2-3 tbsp. oil
• lukewarm water to knead
• oil for deep frying

          In a wide bowl, sift the plain flour. Add salt and oil and mix well so that it resembles bread crumbs. Add lukewarm water, little at a time and knead into a smooth dough. 

          Rub some oil all over the dough and cover with a cling film / damp cloth for half an hour. Knead it once again and then divide into equal balls or portions. I could make around 18 luchis.

          Meanwhile heat oil in a deep bottomed kadai / small wok. Grease the chakla & belan (rolling pin & board).

          Take a small portion of the dough or ball, apply few drops of oil over it and roll into a small round shape disc. Roll out few more luchis and keep them ready to be fried.

          Once the oil is hot enough, gently slide the luchi in it and press it gently with a perforated ladle so that it puffs up. Once one side is done, turn over and fry the other side too. 

          Drain on a kitchen towel. Make similar luchis with the rest of the dough and enjoy with ghugni, aloo dum or any side dish. It also goes well with sooji halwa or payesh (kheer).

                                  Add salt and oil to the flour & mix well.  

                    Add lukewarm water, little at a time & knead into a smooth dough. Rub some

                    oil all over the dough and cover with a cling film / damp cloth for half an hour. 

 

                     Take a small portion of the dough or ball, apply few drops of oil over it and

                     roll into a small round shape disc. 

                      Gently slide the luchi in it & press it gently with a perforated ladle so that

                      it puffs up. Once one side is done, turn over and fry the other side too. 

                                  Drain on a kitchen towel.

                       Enjoy with ghugni, aloo dum or any side dish. It also goes well with sooji

                       halwa or payesh (kheer).

Kalakand stuffed Momo drizzled with Rabdi

          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 

• 1/2 cup plain flour
• pinch of salt
• 1 tbsp. ghee
• 1 tbsp. powdered sugar
• water as required to knead
• 1 cup kalakand, crumbled
• 1 tsp. chopped pistachios 
• 1 tsp. chopped almonds
• 1/2 tsp. dry rose petals
• 1 cup evaporated milk
• sugar to taste
• 1 tsp. kewra water
• pinch of saffron 

          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones. 

Gulkand Flavoured Cake

          This is just a simple basic eggless cake for you to try. I flavoured it with some gulkand and rose water for some lingering aroma. Adding frosting is purely optional. Relish this yummy cake just as it is, as a dessert or as a tea time snack. 

• 1 cup plain flour 
• 3 tbsp. gulkand
• 1 tsp. rose water
• 1/2 cup milk
• 1/4 cup oil
• 1/2 cup powdered sugar
• pinch of salt
• 1 tsp. baking powder
• 1 tsp. chopped pistachios 
• few cherries & rose petals to garnish

Frosting -

• 100 gms. butter at room temperature
• few drops of red food coloring 
• 1 cup powdered sugar

          Sieve the flour, baking powder and salt 2-3 times. Keep aside. Whisk the butter, oil, sugar and gulkand well it everything is well incorporated.

          Add all the dry ingredients and mix well in a cut and fold method. Pour into a greased cake tin and bake at 190 degrees C. for 40-45 minutes.

          For the frosting - Beat the butter and food colour till light and fluffy. Fold in the sugar, little at a time, till everything is well incorporated. 

          Transfer to a piping bag and pipe in over the cake as desired. Garnish with cherries, pistachios and rose petals. Cut into desired shape and enjoy.

Savoury Popovers

         These amazing egg based baked delights are just perfect for a tea-time snack. You can go ahead and add any spice or herbs of your choice. Relish them as appetizers or serve them as an after-school snack with tomato sauce, any chutney, hummus or mayo. I like to have them with some soup for a light meal. They are very light, crisp and easy to dish out and can be made for a quick snack on the go. 

• 2 eggs (makes 10)
• 1/2 cup milk
• 1/2 cup plain flour
• 1/4 tsp. salt
• 3 tbsp. melted butter
• 1 tsp. kasoori methi, crushed
• 1/2 tsp. garam masala powder
• 1/4 tsp. red chili flakes
• pinch of pepper powder
• 1/2 tsp. chat masala or to taste
• melted butter to grease the muffin pan

          In a large bowl, whisk the eggs. Then add all the ingredients and mix well to form a smooth batter.

          Pour into the greased muffin pan so that each cup is about 2/3 full. Bake at 180 degrees C for 30-35 minutes or till the popovers are golden brown. 

          Set aside to cool a bit before demolding them. Relish as a tea-time snack, as appetizers / after school snack with tomato sauce or green chutney.

Spiral Dinner Rolls

          Freshly baked dinner rolls just out of the oven is always welcome. So here are some soft and fluffy spiral shaped dinner rolls. Serve them warm with butter or jam. I like to have mine with some side dish, chutney or cheese sandwiched in between. They are just heavenly. Enjoy them for brekkie, dinner or when desired. They are also a good tea-time or after-school snack. Choice is yours. So check out the step by step pictorial recipe to prepare it. 

• 1 cup plain flour (maida)
• pinch of salt
• 1 tbsp. milk powder
• 1 tsp. instant yeast
• 1 tsp. castor sugar
• pinch of pepper powder
• 2 tbsp. oil
• warm water as required. 
• 1 tbsp. milk
• black & white sesame seeds, carom seeds

          In a bowl, combine all the dry ingredients. Make a well in the centre and pour in the oil. Mix well so that it resembles breadcrumbs.

    

          Knead into a soft dough by adding required quantity of warm water. Place in a lightly oiled bowl and cover with a cling film. Set aside for an hour. 

          Punch down and knead for a minute more. Divide into 6 equal portions. Roll each into a long rope. Coil tightly and tuck under the end to seal. 

          Place them on a greased / lined baking tray and cover with a wet kitchen towel. Set it aside for 15-20 minutes. Brush with the milk and sprinkle sesame seeds / carom seeds. 

          Bake in a preheated oven for 15-20 minutes at 180 degrees C. or until well browned. Relish with butter, jam or any side dish. 

                                In a bowl, combine all the dry ingredients. 
    

                                Make a well in the centre and pour in the oil. Mix well.

                       Knead into a soft dough by adding some warm water. Place in a lightly 
                       oiled bowl and cover with a cling film. Set aside for an hour. 

                                Punch down and knead for a minute more. 

                    Divide into 6 equal portions. Roll each into a long rope. Coil tightly and 
                    tuck under the end to seal. 

                   Place them on a greased / lined baking tray & cover with a wet kitchen 
                   towel. Set it aside for 15-20 minutes.

                               Brush with the milk & sprinkle sesame seeds / carom seeds. 

                  Bake in a preheated oven for 15-20 min. at 180 degrees C. or until well
                  browned. 

                               Relish with butter, jam or any side dish. 

Flaky Parathas

          There are many types of flaky parathas that are really yummy and best enjoyed with a delicious side dish, both veg. or non-veg. This layered, crispy and flaky parathas are made of both plain flour and whole wheat flour. This is a very simple and an unique procedure of making it. So check out the step by step pictorial recipe to prepare it.

• 1 cup maida (plain flour)
• 1/2 cup atta (whole wheat flour)
• salt to taste 
• oil to shallow fry

          In a bowl mix together both the flours and salt. Add water, little at a time and knead a soft dough. Keep aside for 20-25 minutes. 

          Divide the dough into 10 equal portions. Roll out each portion lengthwise by dusting some flour. Take 2 rolled out dough each time and smear some oil over them. Then sprinkle some flour.

          Now place one on top of the other. Bring the end of the lower portion on top and subsequently the other on top of the second fold (as shown below).

          Dust some more flour and roll out into a round shape paratha. Make similar parathas following the same method. 

          Heat a tawa / griddle and fry the parathas one at a time by drizzling some oil all over. Cook on a medium flame till they turn light golden in colour. 

          Transfer to a serving plate. Your flaky parathas are ready. Serve them hot with any side dish, some sliced onion, green chilies and lime.

                    Divide dough into 10 equal portions. Roll out each portion lengthwise
                    by dusting some flour. Take 2 rolled out dough each time & smear
                    some oil over them. Then sprinkle some flour.

                                  Now place one on top of the other as shown above.

                                 Bring the end of the lower portion on top 

                      and subsequently the other on top of the second fold (as shown above).

                           Dust some more flour & roll into a round shape paratha. Make 
                           similar parathas following the same method. 

                     Heat a tawa & fry the paratha,s one at a time, by drizzling some oil all 
                     over. Cook on a medium flame till they turn light golden in colour. 

                            Serve them hot with any side dish, some sliced onion, green chilies
                            & lime.