Entry 11# Priti

#fun­to­cook #for­food­iefam­i­ly #con­test
My entry for the fun­to­cook con­test
My dish name is Masala kulcha with spicy chole n but­ter paneer masala along with green chut­ney n some bhu­ji­as.

Ingre­di­ents of masala kulcha

600 gms plain flour (maida)
4 tbsp fresh curds (dahi)
1 cup luke warm milk
1 1/2 tsp yeast
1 tsp sug­ar
1/2 tsp bak­ing pow­der
2 tbsp ghee
1 tsp salt

For The Fill­ing :
500 gms pota­toes
200 gms paneer (cot­tage cheese)
1/2 cup chopped corian­der (dha­nia) leaves
2 tsp gin­ger-green chilli paste
2 tsp sug­ar
1 tbsp lemon juice
oil for fry­ing
salt to taste
Method 

Mix the yeast in luke­warm milk.
Cov­er up, and keep aside for 1 hour.
Then add sug­ar and mix well.
Mix togeth­er maida and bak­ing pow­der and seive.
Now add salt, hot ghee and curd and mix thor­ough­ly.
Then put in the above water and knead to make a dough.(put the ghee so the dough won”t stick on the hands.)
Cov­er it up, and keep aside for 2 hours.

For the fill­ing :
Boil the pota­toes, remove the skin and grate or mash.
Now add paneer and mix.
Then put in all the masalas and mix well.
Then make 20 small round balls and keep aside.

For the stuffed kulcha :
Take each por­tion of the dough and press it on the palm and flat­ten it.
Now put one ball of masala on each and roll into 20 round shaped balls.
With a rolling pin, flat­ten the balls into ½” thick parathas,and fry them with ghee or oil on a tava.

Ingre­di­ents of pun­jabi chole
for pres­sure cook­ing the chick­peas:
1 cup dry chickpeas/chole/white chana soaked overnight
4 cups water
1 medi­um onion, sliced thin­ly
1–2 black car­damoms
5–6 cloves
1 bay leaf
6–7 gar­lic cloves, fine­ly chopped
1 tsp cumin/jeera
1 tsp car­om seeds/ajwain
salt as required
for saut­ing:
1 medi­um onion, fine­ly chopped
2 medi­um toma­toes, fine­ly chopped
1 or 2 green chilies. slit
2 to 3 tbsp oil
oth­er ingre­di­ents:
¾ tsp pun­jabi garam masala pow­der or garam masala pow­der
½ to 1 tsp dry man­go powder/amchur
Instruc­tions
rin­se the chick­peas well. soak in enough water overnight or for 8–9 hours. drain the soaked chick­peas.
in a pres­sure cook­er, take the chick­peas, sliced onions, black car­damoms, cloves, bay leaf, chopped gar­lic, cumin, car­om seeds and salt.
pres­sure cook the chickpeas/chole for 20–25 min­utes on a medi­um to high flame.
keep the chick­peas aside. no need to drain them.
in anoth­er pan heat oil.
add the chopped onions & saute them till translu­cent. then add the toma­toes and green chilies.
saute till the toma­toes soft­en and till the oil start to leave the sides.
pour this saut­ed onion-toma­toes-green chili mix­ture in cooked chole/chickpeas and sim­mer for 8–10 min­utes or more till the gravy or cur­ry becomes smooth and slight­ly thick­ens.
the con­sis­ten­cy of the cur­ry is not soup or broth like.
mash a few chick­peas with the spoon to thick­en the gravy or cur­ry.
if the mix­ture appears dry, then you can add ½ cup water.
last­ly add garam masala pow­der and dry man­go pow­der.
chole should not be cooked too much after the addi­tion of garam masala and dry man­go pow­der. so add them at the very last once you get the smooth con­sis­ten­cy in the chole masala. as cook­ing dimin­ish­es the fla­vor and taste of both.
check the taste and add more salt, garam masala or dry man­go pow­der if required.
serve chole masala hot with roti, rice, poori, naan or bhat­u­ra.
to spice the chole more, serve them with fine­ly chopped onions, green chilli and lemon wedges,

Ingre­di­ents of paneer but­ter masala

Paneer- 1 pack
Onions- 2 medi­um
Toma­toes-3 big
Gin­ger gar­lic paste- 1 1/2 tsp
Cashews- 10 whole
Milk- 1/2 cup
Turmer­ic pow­der- 1/4 tsp
Chilli pow­der- 1 tsp
Corian­der pow­der- 2 tsp
Jeera pow­der- 1/2 tsp
Garam masala — 1/2 tsp
Ever­est kitchen king masala- 1/2 tsp
Kasoori methi — 1/4 tsp
Oil+ but­ter -3 tbsp (1:2)
Cin­na­mon- 1 small piece
Cloves- 2
Car­do­mom-1
Corian­der leaves- a few chopped fine­ly
Salt to taste

Method

Peel the onions and boil them in hot water for some­time until it becomes soft. When cooled ‚grind it to a smooth paste. Blanch the toma­toes and puree them.
Heat oil and ghee in a pan and add cinnamon,cloves and car­do­mom. Add the ground onion paste and fry for some time. Then add the gin­ger, gar­lic paste and fry for some time.
Then add the toma­to puree. fry till the oil seper­ates and then add turmer­ic, chilli, dha­nia and jeera powders.Grind the cashews into a fine paste and add to the masala.
Add the milk , cov­er with a lid and cook in a slow flame till the masalas are well cooked .
Chop the paneer into cubes or strips . Add this along with garam masala pow­der, kasoori methi,salt and kitchen king masala . cook for 5 — 10 min­utes or till the oil comes on top.
Gar­nish with fine­ly chopped corian­der leaves and serve hot with parathas/roti/naan.

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