Stuffed Kulacha / Stuffed Indian Bread

What we need :

·         Maida /all purpose flour - 3 cup

·         Yogurt - 3 table spoon.

·         Baking soda - 1/3 tea spoon.

·         Baking powder - 1/2 tea spoon.

·         Sugar - 1 tea spoon.

·         Oil - 1 table spoon.

·         Salt - 3/4 tea spoon / to taste

·          

   To garnish : (optional) -

      

      Coarsely ground coriander seeds

      Chopped cilantro

      Red chili flakes

      Garam masala

Filling :

·         Potato -  4 big / 6 medium , boiled

·         Salt - 1/2 tea spoon (or according to the taste)

·         Green chilli - 1-2 (chopped)

·         Ginger - 1 inch long piece (grated)

·         Amchoor powder - 1/2 tea spoon.

·         Coriander powder - 1 tea spoon.

·         Red chilli powder - 1-2 pinch.

·         Garam masala - 1/4 tea spoon

·         Coriander leaves - 1 table spoon (chopped)

How to :

The kulcha dough:

1. In a mixing bowl take 1 cup whole wheat flour, 1 cup all-purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
2. Add 2 tbsp curd/yogurt and 3 tsp oil.
3. With a spoon or with your hands lightly mix everything.
4. Add water. i added ⅔ cup water in parts. The amount of water to be added, depends on the quality of flours.
5. Mix and knead to a smooth soft dough. Cover the dough and keep aside for 2 hours.

The potato stuffing:

1. Meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely.
2. Peel and then mash the potatoes with a potato masher.
3. Add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. 
4. Mix the spices and herbs with the mashed potatoes very well. Check the taste and add more of the salt, green chilies, dry mango powder if required.

Assembling kulchas:

1. Preheat the oven to the highest setting .  Heat the cookie sheet / pizza stone for 10 minutes .
2. Make medium sized balls from the kulcha dough.
3. Sprinkle flour on the rolling board and on the dough ball.
4. With a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5. Place the potato stuffing in the center .
6. Bring the edges together and join them at the center.
7. Gently roll to a large disc of about 7 to 8 inches in diameter.
8.  Sprinkle some ground coriander seeds and press them in well. Sprinkle some cilantro and chilli flakes,garam masala.

9. Gently place each kulcha on the hot baking stone. Bake kulchas for 5-6 minutes or till they turn golden brown on 500F temperature. 
10. Remove when done and apply some butter or ghee. 

Alternate method : 

1. Heat tawa / griddle on high flame.
2. On a hot tava or griddle, gently place the stuffed kulcha.
3. Flip over when one side is partly cooked. Spread some ghee or oil on this side. The amount of ghee or oil to be added, depends upon you. flip again and now spread some ghee or oil on this side.
4. Press the edges with a spatula to ensure that they are cooked.
5. Flip once or twice to ensure even roasting and cooking.
6. Brush ½ to 1 tsp of butter and spread it with a butter knife or spoon. Prepare all the kulchas with the above method .
7. After making each kulcha, wipe the tawa with a wet clean kitchen towel to get rid of the browned or burnt flour.

Magical Purple cauliflower soup

          The kiddos at Kane's Coop love colors . They were equally excited when I brought home the purple cauliflower from the farmer's market . Princess Pea had seen a poster in school nurse's office showing what colors we need to eat . And here is our favorite cauliflower soup with magic .

What we need :

1 medium head of purple cauliflower - chopped
1 medium onion - chopped
2 garlic cloves - chopped
2 tsp oil
2 bay leaves
4 pepper corns
4 cups vegetable stock / water
salt and pepper to taste
1 Tbsp lime juice for the "Magic"

To Proceed :

1) Heat oil in a deep pan .
2) Add bay leaves , pepper corns and garlic and sauté for a min .
3) Add chopped onions and sauté till the onions are translucent .
4) Add chopped cauliflower and coat well with oil .
5) Add vegetable stock or water and bring it to boil without cover .
6) Let it cook for 8-10 minutes or until the cauliflower is tender .
7) Add salt and pepper to taste .
8) Puree in your blender/food processor .
10) Serve hot .

To add magic :-

Squeeze lime juice in the soup  and see the magic . Watch the purple color change to bright pink .


Enjoy !!!

Paneer vegetable soup by Princess Pea

                 This is Princess Pea's birthday week and she decided to celebrate the last Sunday of her being 7 years old in a different way . She decided to make soup for lunch . To make it extra special , we decide to have soup and only soup for lunch . I asked her what kind of soup she wanted to make and her answer was ,something special , unique , mouth watering  and yes...gourmet .. Seven years old indeed have a great vocabulary . I asked her what did she want to put in her soup and the answer I got was , " Mom , don't you even know what goes in the soup? " So she started her list ..Peas , carrots , potatoes ,something green ,vegetable water that has that special name ( I am her mom , so immediately got it...Vegetable stock ) , paneer and lots of cheese on top .So here we go now...

What we need :

1 cup frozen peas and carrots
1 medium potato cut in small cubes
1 cup chopped kale
1 cup chopped paneer
3 cups vegetable stock / water
1/2 tsp garlic powder
1 tbsp. onion powder
salt and pepper to taste
1 tsp olive oil
Grated parmesan cheese to serve

To proceed :
 
1) Heat oil in a deep heavy pan .
2) Add onion and garlic powder and fry for 30 seconds .
3) Add carrots , peas and potatoes and sauté for a minute .
4) Add paneer and sauté for a minute or two .
5) Add vegetable stock and let it boil till the potatoes are soft and cooked well .
6) Season with salt and pepper .
7) Add chopped kale and let it simmer for 5 more minutes .
8) Serve with grated parmesan on top .

Enjoy it hot on a cold wintery day !!


*** If you want it spicy , you can add red chilli flakes or a dash of hot sauce to it .***
*** She even added potato gnocchi in her soup while it was boiling to make it a complete meal .***

Watermelon rind kofta curry

 Ingredients :

 For kofta :

2 cups grated watermelon rind ( green and white part)
1 cup besan( chickpea flour)
2 tbsp freshly made paneer
1/2 tsp ginger paste
salt to taste
oil to fry

For gravy :

2 tbsp oil + 1 tbsp
2 onions chopped
1 tsp ginger paste
1/2 tsp garilic paste
4-5 cashews
1 tsp khas khas( white poppy seeds )
2 tomatoes ,pureed
1/4 cup yogurt
2 tbsp tomato ketchup
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
salt to taste
2 cups water
2 tbsp chopped cilantro

To proceed :

Kofta :

1) Squeeze as much water as possible from the grated watermelon rind .
2) Add besan ,paneer, salt and ginger paste to form a loose dough .
3) Makje koftas of desired size and shape .
4) Fry in hot oil till golden brown in color and drain on paper towel .

Gravy :

1) Soak cashews and khas khas in warm water for 10 minutes .
2) Heat 2 tbsp oil in a pan and fry chopped onions till they turn dark brown .
3) Let the browned onions cool down .
4) Grind browned onions along with soaked cashews , khaskhas and 1/4 cup yogurt to a fine paste .
5) Heat a tbsp of oil in pan and add the onion paste .
6) Fry the onions till you see oil seperating from the sides . ( It won't take more than 2 minutes as the onions are already cooked )
7) Add ginger garlic paste and fry for another minute .
8) Add tomato puree and cook till oil seperates .
9) Add all the dry spices and fry for another minute .
10) Add tomato ketchup and continue cooking for a minute .
11) Add salt and water .
12 ) Bring the gravy to a boil and simmer for 5 minutes with cover .
13) Drop the koftas in the gravy .
14) Let the koftas sit in the gravy for 15 minutes .( off the heat )
15 )Garnish with chopped cilantro .
16 ) Serve hot with rice ,roti,puri or paratha.

** The green part of the rind is little hard .It gets soft when kept in the gravy for 15 minutes .
** Fresh paneer was made by boiling one cup of milk and adding a few drops of lemon juice to it . Put it on paper towel and it's ready to use .
** Adding yougurt while making onion paste reduces the amount of oil in the recipe .
** Adding a pinch of sugar helps browning onions .
** Tomato ketchup adjusts the sourness of the gravy along with enhancing the color of the gravy if tomatoes are not bright red .

Enjoy...