Stuffed Keema Kulcha (Soft Leavened Stuffed Flat Bread)

          Now you can relish these yummy homemade Kulchas minus the grease for a sumptuous breakfast. Here is my version of guilt free Kulchas made with whole wheat flour and stuffed with chicken mince. I brushed them with some olive oil for a healthier version. However, you can always go in for some ghee or melted butter. Enjoy them with yoghurt, raita, pickle, butter or green chutney. So check out the step by step method with pictures to prepare it.

Kulcha Dough--

• 2 cups whole wheat flour
• salt to taste
• 1/2 cup yoghurt
• 1/2 cup milk
• 2 tbsp. oil
• 1/2 tsp. baking powder
• 1/2 tsp. red chili flakes
• 1/4 tsp. baking soda
• 1/2 tsp. ajwain (carom seeds)
• 1/2 tsp. sugar

Stuffing-

• 300 gms. chicken mince
• 1/2 cup coriander stem, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. kalonji (nigella seeds)
• 1/2 cup coriander leaves, chopped
• olive oil / melted butter / ghee as required

          In a bowl, mix together the flour, salt, baking powder, baking soda and chili flakes. Make a hollow in the centre and add the yoghurt, milk and oil. 

          Combine everything well and knead into a dough with required quantity of water. Cover and keep aside for 2-3 hours.

          In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.

          Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and fry till the oil separates.

          Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.

          Knead the dough once again and divide into equal portions. Roll out each portion into a small circle by dusting some flour. Stuff little of the keema and bring all edges together to secure firmly. 

          Sprinkle some kalonji and coriander leaves over it. Gently roll again into slightly bigger circle by dusting some flour. 

          Heat a tawa / griddle and roast the rolled put kulcha on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too. Transfer to a serving plate and brush some oil / butter / ghee over it.

          Make similar kulchas with the remaining dough and the mince stuffing. Serve with yoghurt, raita, chutney, butter or pickle.

                                  Heat oil & sauté onion till light brown. 

                    Mix ginger-garlic paste, tomato paste & all dry spices with 1/4 cup water
                    into a paste. Keep aside.

                                 Add spice paste & fry till oil separates.

                                 Add mince & chopped coriander stems. 

                                  Mix well.

                      Cover & cook till dry. Keep breaking the lumps with spatula during the 
                      process of cooking. 

                                  When done, set aside to cool. 

                          In a bowl, mix flour, salt, baking powder, baking soda & chili flakes. 

                                  Make a hollow in the centre & add yoghurt, milk & oil. 

                       Mix well & knead into a dough with some water. Cover & keep aside
                       for 2-3 hours.

Knead dough once again & divide into equal portions. 

Add some coriander leaves to the keema & mix well. Keep aside.

Roll out each portion into a small circle by dusting some flour. 

Stuff some keema & bring all edges together to secure firmly. 

                           Sprinkle some kalonji & coriander leaves over it. Gently roll 
                           again into slightly bigger circle by dusting some flour. 

                                 Heat a tawa & roast kulchas on a medium flame for 1-2 min.

                                  When one side is done, flip it over & cook other side too.

                                  Brush some oil / butter / ghee over it.

                                  Serve with yoghurt, raita, chutney, butter or pickle.

Mango Panna Cotta (Italian Dessert - Fusion Style)

          This is an extremely easy and an awesome Italian dessert with an Indian flavour. I have added cardamom powder and some saffron strands instead of vanilla that is generally used. I thought of making a good use of this mango season so went ahead and tried this recipe. Made with mango puree, milk, cream and gelatin, it can be had as an after meal dessert too. But be sure to have them chilled. So check out the step by step method with pictures to prepare this delicacy.

• 1 & 1/2 cups mango puree
• 2 tbsp. gelatin
• 1 cup water
• 1 & 1/2 cups milk
• 3-4 tbsp. sugar
• 1/4 tsp. cardamom powder (reserve some to garnish)
• 1 cup fresh cream
• few mango pieces to garnish
• mint sprigs to garnish
• few saffron strands to garnish

          Dissolve 1 tbsp. gelatin in 1 cup lukewarm water for 10-12 minutes. Add 2 tbsp. sugar to the puree (depending on the sweetness of the mango). Mix well. 

          Add the dissolved gelatin to the mango puree and give it a stir. Pour into individual glasses, that are kept at an angle and half fill the glass. Chill till it is set.

          Meanwhile, mix the remaining gelatin in the milk and set aside for 10-12 minutes. Bring the milk to a boil and add the sugar and cardamom powder. 

          Stir till it dissolves and set aside till it comes to room temperature. Mix the cream in it and combine well.

          Fill the glasses with the milk and again chill for 2-3 hours or till it completely sets. Garnish with chopped mango cubes, mint sprig, saffron strands and a sprinkle of some cardamom powder.

                           Dissolve 1 tbsp. gelatin in 1 cup lukewarm water for 10-12 minutes. 

                   Add 2 tbsp. sugar to the puree (depending on the sweetness of the mango). 
                   Mix well. 

                                Add dissolved gelatin to the mango puree & give it a stir.               

                     Pour into individual glasses, that are kept at an angle & half  fill the glass. 
                     Chill till it is set.

                     Meanwhile, mix remaining gelatin in the milk & set aside for 10-12 min.

                                Then bring the milk to a boil & add sugar & ......

                      cardamom powder. Stir till it dissolves & set aside till it comes to room                                                temperature. 
                            

                                Mix cream in it & combine well.

                     

                           Fill the glasses with milk & again chill for 2-3 hours or till it sets.

                       Garnish with chopped mango cubes, mint sprig, saffron strands & a 
                       sprinkle of some cardamom powder.

Masala Khakhra - Crispy Gujarati Snack

             These are absolutely crispy and healthy snack that can be stored in airtight containers. They can be enjoyed with your evening cup of tea / coffee or with some homemade hummus/dip anytime of the day, especially while watching your favourite TV programme. They are far better than any of those greasy store bought chips. So check out the step by step pictorial recipe to prepare this oil-free snack.
          

• 1 cup whole wheat flour
• 1/2 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. kasuri methi (dry fenugreek leaves)
• 1 tsp. red chili flakes
• 1-2 green chilies, finely chopped
• 1/2 tsp. garam masala powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1 tsp. kanda lehsun spice mix (opt)
• 1/2 tsp. carom seeds (ajwain)

          
          In a bowl, combine all the above mentioned ingredients. Add water little at a time and knead into a dough. Cover and keep aside for an hour.

          Divide into equal portions. Roll each portion into a circle just like chapatti and as thin as possible.

          Heat a tawa / griddle and roast the rolled out chapattis, one at a time, on a low flame on both sides. 

          Keep pressing it with a kitchen towel all over to make it more crisp. When one side is done flip it over and continue the same process. 

          Roll out rest of the dough and prepare similar khakras. Serve as a tea-time snack or have it with some hummus / dips for a light snack / appetizer.

                                  In a bowl, combine all mentioned ingredients. 

 Add water & knead into a dough. Cover & keep aside for an hour.

Divide into equal portions. Roll each portion into a circle just like

 chapatti & as thin as possible.

Heat a tawa & roast rolled out chapattis on low flame on both sides. 

Keep pressing it with a kitchen towel all over to make it more crisp.

                         When one side is done flip it over & continue same process. 

Serve as a tea-time snack or have it with some hummus / dips for

                             a light snack / appetizer.

Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style)

          This is a traditional Bengali recipe of Parwal / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic taste and flavour. Potol lovers like me will surely love this dish. Very delicious, they can be enjoyed either with rice or chapattis. I personally prefer having it with plain steamed rice. So check out the step by step pictorial recipe to prepare it.

• 10-12 Parwal, scraped and slit halfway 
• 3-4 tbsp. mustard oil
• 1-2 bay leaves
• 1-2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 tsp. cumin seeds 
• 1 onion, chopped
• 2 slit green chilies
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 12 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 3/4 cup yoghurt, well beaten
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped to garnish
• 1-2 green chilies. slit to garnish

           Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.

          Heat remaining oil and temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry on a medium flame till light brown. Add the ginger-garlic paste and all the dry spices. Fry well till the oil separates.

          Now add the yoghurt and stir fry till dry. Then add the fried parwals and green chilies. Mix well and add 1 & 1/2 cups water. 

          Cook, covered on a low flame till the parwals are cooked and the gravy turns slightly thick. 

          Add the garam masala powder and ghee. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and green chilies. Serve with steamed rice, pulao, jeera rice, parathas or chapatis.


                    

Scrape parwals & slit halfway.

                       Heat 2 tbsp. oil & fry parwal till light golden in colour. Keep aside.

                    Heat remaining oil & temper with bay leaves, dry red chilies, cumin seeds,
                    cinnamon, cardamoms & cloves. Sauté for a few seconds.

                                  Add onion & fry on a medium flame till light brown. 

                          Add ginger-garlic paste & all dry spices. Fry well till oil separates.

                                  Now add yoghurt & stir fry till dry. 

                                 Add fried parwals & green chilies.

                      Mix well & add 1 & 1/2 cups water. Cook, covered, on a low flame till  
                      parwals are cooked & gravy turns slightly thick. 

                     

                            Add garam masala powder & ghee. Stir & switch off the flame. 

                    Garnish with coriander leaves & green chilies. Serve with plain steamed 
                    rice, pulao, jeera rice, parathas or chapattis.