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5 Best Kulcha Recipes To Try

22 Jun

5

Kulcha Recipes: Gorging on piping hot naans, rotis and parathas for any meal of the day is something all of us would love to do. A part and parcel of a North Indian household, Indian breads incude a variety of such flatbreads which are all simply delicious. One of which is the classic kulcha that is often paired with mouth-watering chole. Kulcha is a variety of leavened Indian flatbread that is mostly found around the northern part of India, especially Punjab.

It is made of maida and a leavening agent, which is mostly yeast. The primary ingredients are then mixed with water and a pinch of salt to form a tight dough and left to rest for a few hours, covered with wet cloth. The result is then pummelled again and rolled flat to be baked in an oven or most commonly in a tandoor to perfection. The final kulcha is then cooked over on a pan with little butter or ghee and savoured with any of the Indian curries. Oh and have you ever tried pairing kulchas with a bowl of curd in summers? The soft and chewy kulcha with curd makes for a light and comforting pair to relish.

Kulchas are super soft in texture and often stuffed with a variety of delicious ingredients such as aloo, vegetables, coriander leaves and much more! There are many varieties of kulchas that are famous across north Indian region. From popular Amritsari kulcha to onion kulcha, there’s absolutely no way you can resist these yummy delights! Let’s look at the many varieties of kulcha that you can also prepare at home to relish with your favourite curries along with family and friends.

Here are 5 Best Kulcha Recipes To Try At Home:

1. Kulcha
Hot and fluffy classic kulcha recipe! Made with flour combined with a frothy yeast mixture and curd with a pinch of salt and sugar, the kulcha dough is flattened and baked for a few minutes to perfection. This kulcha recipe would be great when roasted and paired with a bowl of mouth-watering chole.

2. Amritsari Kulcha
A crispy, true blue Punjabi delight, Amritsari kulcha is one kulcha recipe that you can have all day in any meal from breakfast to dinner. Stuffed generously with all things flavourful, onion, ginger, green chilli, coriander, anaardana and lemon juice are combined with potatoes and packed into this amazing kulcha. It is roasted with butter over the pan to crispy hot. Pair this Amritsari kulcha recipe with a curry of your choice along with onion rings and pickle that would instantly tickle your taste buds.

3. Chana Kulcha
The classic pair of chana and kulcha! One cannot talk about kulcha without mentioning the chana kulcha recipe. Mouth-watering curry of chickpeas with a burst of eclectic flavours served with a choice of kulcha, you can choose your favourite stuffing or have the plain kulchas.

4. Onion Kulcha
A simple and easy stuffed kulcha recipe, cooked quickly in a microwave. Onion kulcha has a scrumptious combination of stuffing with mint leaves, carom seeds, green chillies, coriander, ginger, red chilli powder and pomegranate seeds along with chopped onions. Grilled in a microwave to a perfect crisp, this kulcha recipe is super quick and delicious!

5. Punjabi Style Nutri Kulcha
Here is a kulcha recipe packed with the goodness of nutri soya chunks! While all the other kulcha combinations would be too mainstream now, this exciting variety would be a welcome change to try at home. It is a delight for all the soya lovers, complete with flavourful ingredients like green chillies, ginger, garlic, onion and tomato sauce along with a melange of hearty spices cooked with nutri. This Punjabi-style nutri kulcha combo is a must-try at your next dinner party.

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Chocolate Fruit And Nut Slice Recipes

29 Sep

The sweetness of the rose petals and crystallised fruits means a dark chocolate is more appropriate here than a sweet, creamy milk version. It is, of course, up to you.

hazelnuts 100g, skinned
dark chocolate 400g, 70%
mixed crystallised fruits pears, citrons, clementines 400g in total
sugared rose petals a few
sea salt flakes 1 tsp

Set the oven at 180C/gas mark 4. Put the hazelnuts on a baking sheet in a single layer, then bake for 15-20 minutes, removing them when they are thoroughly brown. Put a pan of water on to boil, with a heatproof glass bowl resting snugly on top. The bottom of the pan shouldn’t quite touch the water. Break the chocolate into pieces and let it melt in the bowl. It will melt more smoothly if you don’t stir it, just leave it to melt, occasionally pushing any unmelted pieces under the surface.

Line a 22x32cm tray with baking parchment. Pour the melted chocolate into the tray, and shake firmly to spread over the surface. Chop the crystallised fruits into small wedges or dice. I think a mixture of sizes looks best. Scatter the fruits over the chocolate. Break the rose petals into small pieces and distribute them between the fruits. Roughly chop the hazelnuts and scatter them over the chocolate. Lastly, add the sea salt flakes and leave in a cool place to set. The fridge is ideal for a short time, but don’t leave the chocolate in there longer than an hour. Snap into jagged pieces. Serves 10.