Paneer Bhatura

Paneer Bhatura, this is a amazing twist to our plain Bhatura. As i am outside my home country and was missing them badly. I know, it looks like a big task but trust me its not. Goes great with Channa Masala posted on my blog. So, please try this recipe and lemme know how you liked it.

Ingredients:

1½ Cup All Purpose Flour/ Maida
1 tbsp Semolina
½ Cup Curd

½ tbsp Active Rise Yeast
½ tbsp Sugar
1 tsp Salt
½ Cup Lukewarm Water
Oil for deep frying

Filling:

1 Cup Cottage Cheese

½ tsp Cumin Powder

1 Finely Chopped Green Chili

½ tsp Salt

½  tsp Chat Masala

1 tbsp Chopped Cilantro 

Process:

1) Take a bowl with flour in and add in Semolina, Active rise yeast, sugar, salt and mix well.  Then add in curd and mix softly with hands. Then slowly add in water to kneed soft dough.

2) Cover the dough and let it rest for an hour. Then after you will observe the dough turns double i.e fermented. Punch dough to remove air from the dough. Then let the dough rest for 10 minutes so that it becomes easy to handle. Now make equal size round balls.

3) Take a bowl add in Paneer, Chat masala, Salt, Green Chili, Cilantro, Cumin powder and mix well. Take dough balls and roll them now put some filling in the middle. Now close the edges like me do for filled paranths.

4) Now roll the balls with rolling pin to make any shape you like with the help of dry flour or the authentic way is to make oval shape with the help of hands and oil. 

5) Heat up the oil for frying. Add Bhatura's one at a time. You will observe the bhatura's will fluff up then its the time to flip that and fry from the other side too.

Enjoy !!

Bhatura

Bhatura, this is something people go out to eat, As i am outside my home country and was missing them badly. Soi i decided to make myself. I know, it looks like a big task but trust me its not. Goes great with Channa Masala posted on my blog. So, please try this recipe and lemme know how you liked it.

Here comes the Recipe

Ingredients:

1½ Cup All Purpose Flour/ Maida
1 tbsp Semolina
½ Cup Curd

½ tbsp Active Rise Yeast
½ tbsp Sugar
1 tsp Salt
½ Cup Lukewarm Water
Oil for deep frying

Process:

1) Take a bowl with flour in and add in Semolina, Active rise yeast, sugar, salt and mix well.  Then add in curd and mix softly with hands. Then slowly add in water to kneed soft dough.

2) Cover the dough and let it rest for an hour. Then after you will observe the dough turns double i.e fermented. Punch dough to remove air from the dough. Then let the dough rest for 10 minutes so that it becomes easy to handle. Now make equal size round balls.

3) Now roll the balls with rolling pin to make any shape you like with the help of dry flour or the authentic way is to make oval shape with the help of hands and oil. 

4) Heat up the oil for frying. Add Bhatura's one at a time. You will observe the bhatura's will fluff up then its the time to flip that and fry from the other side too.

Enjoy !!

Kulcha (Yeast Free)

Kulcha, this is something people buy from market if they make "Matar kulcha" at home, but , I decided to make myself. I know, its a bit of the work behind making bread at home but, trust me the fresh bread is no where near to the market brought bread. So, please try this recipe and lemme know how you liked it.

Here comes the Recipe

Ingredients:

1½ Cup All Purpose Flour/ Maida

½ Cup Yourt
1 tsp Baking Powder
1 tsp Baking Soda
1 Tbsp Minced Garlic/Garlic Powder
1 tsp Sugar

1 tsp Salt

1 tbsp Lemon juice

½ Cup Lukewarm Water
Butter for Garnish
Chopped Coriander for Garnish

Process:

**Tools Used: Bowl, Flat Pan.

1) Take a bowl with flour in and add baking powder, baking soda, sugar, salt and mix well.  Then add in curd and mix softly with hands. Then slowly add in water to just combine the flour. Don't kneed the dough and just try to make a a lump of dough.

2) Now add in lemon juice to the dough and try to mix in the dough.

3) Cover the dough and let it rest for at-least four hour. Then after you will observe the dough turns double i.e fermented. Now make equal size round balls.

4) Now roll the balls with rolling pin to make any shape you like with the help of dry flour then apply mincced garlic and coriander leaves over that.

5) Heat up the non stick pan on medium high flame. Cook naan over the pan. You will observe the naan fluff up then its the time to flip that and cook from the other side too.

Apply butter over that and Enjoy!!

Radish Parantha

Radish Parantha, is a wonderful parantha, Its quite famous in northern India. This is one of my favorite parantha's of all time. I just hope you all would surely enjoy this one. Goes great for Breakfast.

Ingredients:

2 Cup Wheat Flour

1 tsp Oil

Water to Kneed Dough

2 tbsp Oil 

½ tsp Garam Masala
1 Radish Pealed and Grated

Cilantro Leaves Chopped
1 tsp Carom Seeds
1 tsp Coriander powder
1 tsp Chopped Green Chili
Salt and Pepper as Taste

Process:

1) Take a bowl, Add in Flours, Salt, Oil and mix well. Kneed with water to make a medium hard consistency. Let the dough rest for half an hour. 

2) In a bowl take grated Radish and add salt in there. Let it rest for 10 minutes. Then squeeze radish till all the water comes out. Then add in salt, pepper, carom seeds, Garam Masala, Coriander powder, green chili. 

3) Then take a flour ball and roll to make small parantha. Fill 1 tbsp radish filling and close all the edges. Then roll again to make parantha. Cook on both sides with little bit oil. 

Enjoy with Pickle!

Instant Bhatura(Tip)

Instant Bhatura, is a great tip i am going to share. This is an instant bhatura recipe that can make anybody's life easy. I have served this to many of my friends in recent days with Channa Masala, Chicken Curry and they loved this. I know its a time saver and a wonderful idea to impress anybody.

Ingredients:

Tortilla

Oil to Fry

Tip: 

Preheat oil to fry and once the oil is hot fry Tortillas till they fluff up or turn light brown in color.

Enjoy! I know its that easy..

Bharwa Kachori

Bharwa Kachori, is a great idea to make kachori with a healthy twist. I created this recipe to consume my leftover sprouts. Fortunately this came out to be a wonderful recipe. And from now on i would be making this sprouts specially for kachori. I hope you all would like this and prepare for your loved once. Please don't forget to share your views  Try this one with "Matar panner" dish posted on the blog.  The combination is an exotic meal and best way to make guests happy:)

Ingredients:

Serving 10-12 Puri's

2 Cup Wheat Flour

1 tsp Salt
½ tsp Red Chili Flakes
½ tsp Fennel Seeds Powder
½ tsp Onion Seeds
2 tsp Oil

1 tsp Coriander Powder

Water to Kneed Dough

Oil to Deep Fry

Filling:

1 tsp Chopped Ginger
1 tsp Green Chili Paste
1 tsp Coriander Powder
1 tsp Cumin Seeds
1 tsp Salt
1 tbsp Cilantro Chopped
1 Cup Sprouts Cooked
1 tsp Oil

Process:

1) Take a skittle heat up a tsp of oil. Now add in cumin seeds, ginger and stir for a minute. Add in cooked sprouts, coriander powder, cilantro, green chili paste and cook for 5 minutes. Stir and mash continuously till we get a dry mixture.

2) Take a bowl, Add in Flour, Salt, Red Chili Paste, Fennel seeds, Onion seeds, Oil and mix well. Kneed with water to make a medium hard consistency.  Let the dough rest for half an hour.

3) Preheat oil to fry Puri's. Take equal sized lemon size ball of dough and roll them in a round shape with the help of little oil. Put some sprouts filling in the middle and wrap the sprouts mixture with rolled puri edges. Roll kachori little bit with rolling pin.

4) Once the oil is hot, put kachori one by one in the hot oil. While frying to make them fluff up you need to press kachori a bit with spatula on medium slow flame. 

5) Serve with Potato Curry, Panner Curry.

Enjoy!

Tip:

1) Filling should not be too much, as it can break kachori and that would fill oil in there while frying.

Bedmi Puri

Bedami Puri, this would be the most flavorful and crispy puri's i made. These are made from socked udad dal and many more spices. Try this one with "Matar panner" dish posted on the blog.  The combination is an exotic meal and best way to make guests happy:)

Ingredients:

Serving 10-12 Puri's

2 Cup Wheat Flour

½ Cup Soaked Udad Dal
1 tsp Salt
1 tsp Chopped Ginger
½ tsp Red Chili Flakes
½ tsp Fennel Seeds Powder
½ tsp Onion Seeds
2 tsp Oil
1 tsp Green Chili Paste

2 tsp Coriander Powder

1 tsp Cumin Seeds
Water to Kneed Dough

1 tbsp Cilantro Chopped
Oil to Deep Fry

Process:

1)  Soak Udad dal for 2-3 hours. Then put it in the blender with green chili and ginger, blend the same to coarse.

2) Take a bowl, Add in flour and oil, mix well with hands then add in Udat dal mixture, Cumin seeds, Coriander powder, Salt, Red Chili Powder, Fennel seeds, Onion seeds and mix well. Kneed with water to make a medium hard consistency. Let the dough rest for half an hour.

3) Preheat oil to fry Puri's. Take equal sized lemon size ball of dough and roll them in a round shape with the help of little oil. Once the oil is hot, put puri's one by one in the hot oil. While frying to make them fluff up you need to press puri's a bit with spatula. 

4) Serve with Potato Curry, Panner Curry.

Enjoy! 

Homemade Pav

Homemade Pav, this is something people buy from market if they make "Pav Bhabji" at home, but , I decided to make myself. I know, its a bit of the work behind making bread at home but, trust me the fresh bread is no where near to the market brought bread. So, please try this recipe and lemme know how you liked it.

Ingredients:

1 Cup All Purpose Flour/ Maida

½ tbsp Active Dry Yeast

½ tbsp Sugar

1 tsp Salt
1tbp Milk

2 tbsp Oil / Clarified Butter

½ Cup Lukewarm Water

Process:

**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, Cookie Pan.

1)Take a bowl with lukewarm water, Add in Yeast, Sugar and let it rest for 5 minutes covered to let yeast active. Now sugar works as food for yeast which is key ingredient.

2) Once yeast turns frothy, take another bowl with flour in and add yeast mixture with salt. Continue kneading until it makes soft dough then too continue kneading for at least 5 minutes. This is to create gluten in dough that makes fluffy and soft pav. 

3) Now add in melted butter/Oil to the dough and kneed again till the dough absorbs all the oil.

4) Cover the dough and let it rest for an hour. After an hour you will observe the dough turns double i.e fermented. Now punch the dough and make equal size round balls.

5) Spray a non stick baking pan with oil and put these dough balls on the baking pan with some distance in between the dough balls. Cover the dough balls with kitchen towel/Plastic cover and let them rest for another half an hour.

6) After half an hour preheat the oven at 400F. Brush the dough balls with milk and bake for 25-30 minutes.

Enjoy!!

Baked Rajasthani Baati

Here's the healthy version of Baati from Rajasthani Daal Baati. This is very soft and puffy from inside and crusty from outside.

Here comes the Recipe for 

Ingredients:

Portion: 12 Baati's

1 Cup Whole Wheat
1 tbsp Semolina
1 tsp Ginger Garlic Paste
½ tsp Carom Seeds
1 tsp Fennel Powder
1 Finely Chopped Green Chili
1 tbsp Oil
1 tsp Salt

½  tsp Baking Powder
½  tsp Baking Soda
½  Cup Curd
1 tbsp Clarified Butter
Warm Water as per Required

Process:

**Tools Used: Bowl, Cookie Pan.

1) Preheat your oven to 350F. Take a baking pan line the bottom with Aluminium foil.

2) Sieve together Whole Wheat, Semolina, Baking Powder, Baking Soda, Salt and mix well.

3) Add in Carom Seeds, Fennel Powder, Green Chili, Oil, Curd and try to make stiff dough with little water at a time.

4) Cover the dough and let that rest for 15-20 minutes.

5) After 20 minutes kneed the dough again a bit and make medium sized balls.

6) Arrange them on baking sheet with some space in between each other.

7) Bake for 15 minutes. Then flip them and coat them with Clarified Butter and Bake them again for 15 minutes till golden brown.

8) Once out from oven coat them with Clarified Butter again and Enjoy with Daal or Clarified Butter.