#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
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
1 bay leaf
6–7 garlic cloves, finely chopped
1 tsp cumin/jeera
1 tsp carom seeds/ajwain
salt as required
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 or 2 green chilies. slit
2 to 3 tbsp oil
¾ tsp punjabi garam masala powder or garam masala powder
½ to 1 tsp dry mango powder/amchur
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
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
Coriander leaves- a few chopped finely
Salt to taste
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.