Friday, 29 March 2019

Baked Stuffed Kulcha


Are you in a mood of having some traditional North-Indian delicacy ? Then kulcha must be in the menu list of your cravings ;) Kulcha is one of the famous authentic Punjabi flatbread. These are mainly prepared using all purpose flour having a stuffing of some masala potatoes. Particularly the Amritsar stuffed kulcha is baked in an Indian tandoor oven. And after baking, immediately these are smeared with butter and then served with curd and chole.


This stuffed Indian bread is almost loved by any age group and also so easy and quick to prepare using some basic ingredients of the pantry. One can surely make different variety of kulcha like paneer kulcha, onion kulcha, masala kulcha etc. Only the stuffing part will change where as the dough will remain same for all. 



Here I have baked the kulcha in microwave oven. Also this can be prepared on stove top. Some yeast is used as the leavening agent which can be skipped as well. If skipping then use curd along with baking soda and baking powder. This will surely play the same role as of yeast. I will share the curd version of kulcha later in another post. The stuffing is quite simple as a mixture of boiled potato, grated carrot and some spices. Also onion and garlic are not used in this kulcha, so one can surely pick this to have on the no-onion-no-garlic menu list. Along with curd, pickle or even with some curry like chole this will surely make an awesome combo.

Recipe Card for 'Baked Stuffed Kulcha' :
Kulcha, Stuffed Kulcha, Punjabi Cuisine, Vegan,
Baked, Bread, Flatbread, Stuffed bread, Kulcha
North Indian
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Baked Stuffed Kulcha

a soft and fluffy North-Indian flat bread which is baked and has a stuffing of potato mixture
prep time: 15 minsresting time: 2 hrscook time: 15 minstotal time: 30 mins

ingredients:

For the outer covering
  • Maida 2 cup
  • Water 3/4 cup
  • Dry yeast 1 tbsp
  • Sugar 1 tbsp
  • Salt 1 tsp
  • Oil 3 tbsp
  • Carom seed for sprinkling
For stuffing
  • Potato (boiled) 2 no
  • Carrot (grated) 1/3 cup
  • Ginger (grated) 1/2 tsp
  • Green chili 1 no
  • Turmeric powder 1/4 tsp
  • Coriander powder 1/2 tsp
  • Garam Masala 1/4 tsp
  • Salt as needed
  • Coriander leaves (chopped) as needed

instructions

  1. In a bowl first take lukewarm water, sugar and yeast.
  2. Mix well and keep aside till the mixture turns frothy and well risen.
  3. Next in a broad mixing bowl take maida, oil, salt and the yeast mixture.
  4. Knead to get a smooth dough.
  5. Covered the dough with a wet cloth and keep aside at a warm place for 1-2 hours or till the dough becomes double in size.
  6. Meanwhile in a mixing bowl take boiled and mashed potato, grated carrot, chopped green chili, grated ginger, few chopped coriander leaves, turmeric powder, coriander powder, garam masala, salt.
  7. Mix everything well and keep aside.
  8. When the dough is risen well, then again knead the dough.
  9. Make 10 equal parts of the dough.
  10. Take 1 part, make a 4 inch circular disc gently pressing by fingertips or using a rolling pin over a rolling board.
  11. Place 1 tbsp of stuffing at the center of the disc and gather all the edges to seal the stuffing well.
  12. Again make a 4-5 inch circular disc gently pressing the stuffed ball by fingertips or using a rolling pin over a rolling board.
  13. Similarly prepare circular discs from rest part of the dough.
  14. Preheat oven at 200 deg C.
  15. Place all the prepared stuffed kulcha over a baking tray lined with parchment paper with 1 inch gap in between.
  16. Sprinkle some grated carrot, carom seeds on top of each prepared kulcha and press gently with fingertips.
  17. Now bake the stuffed kulcha for 15 minutes.
  18. Take out from oven and apple some butter on top.
  19. Serve these stuffed kulchas hot with curd or pickle or with some curry !

NOTES:

Adjust the spiciness of the stuffing as desired by adding more / less green chilies.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

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This 'Baked Stuffed Kulcha' is contributed for 63rd Healthy Wellthy Cuisines where the theme is 'Stuffed Bread Mela at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Vegetable stuffed buns, Paneer cheese stuffed paratha, Potato stuffed bajra roti, Bhaji stuffed buns, Stuffed curry buns.

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Monday, 25 March 2019

Instant Veggie Quinoa Mini Idli

Idli - a delicious south Indian steamed rice cake which is an absolutely all-time comfort food. And yes, there is a specific day for this humble idli which is being celebrated on 30th March each year as 'World Idli Day'. Some also narrates that idli Day is the chutney and sambar's best friend day 😉 ! The idli-sambar-chutney makes a classic combination for me always. For most Indians, particularly South Indians this is often eaten as breakfast along with some piping hot sambar and a variety of tasty chutneys.




These days many dietitians consider idli as one of the nutritious and healthy foods for the human body. Dietitians also re suggesting to have idli regularly in a breakfast for weight loss. In India, there is also a varieties of idli which differ from places to place with different names as well like Hittli in Konkani, Muday idli in Mangalore, Sanna in Goa etc. Even the main ingredients of idli has been changing as per demand in current days. Although the authentic main ingredients of an idli is rice and lentils, still one can make idli using semolina / rava, different types of millets etc. 




Well today I have an idli recipe using Quinoa as 'Instant Veggie Quinoa Mini Idli' :) Quinoa is a gluten-free seed that can make a great substitute for rice and other grains. And in recent days this seeds are becoming a huge in demand and considered as a wonderful 'super-food'. Overall, quinoa has an incredible nutrition base and contains all nine essential amino acids.



So the idli which I have shared here is an Instant version, means there is no need of any fermentation as of the traditional idli using rice and lentil. Some vegetables like carrot, green peas are added here along with some tempering. One can make these idli in regular idli mold, but as my boy was going to have this quinoa idli for the first time so I used mini idli molds which yield cute mini idlis. The process is super easy and within few minutes the dish will be ready. Rich in fiber and loaded with vegetables, these instant quinoa idlis are perfectly fit for breakfast option. Along with sambar, chutney or even with any other choice-able curry one can thoroughly enjoy this. So do try 😊

Recipe Card for 'Instant Veggie Quinoa Mini Idli' :
Vegetarian, Gluten free, Quinoa, Idli, South Indian
Breakfast, Quinoa, Idli, Vegetarian,
South Indian
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Instant Veggie Quinoa Mini Idli

a South Indian vegetarian breakfast option using the super food, QUINOA without any fermentation
prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

  • Quinoa 1/2 cup
  • Semolina (sooji) 1/4 cup
  • Curd 1/2 cup
  • Carrot (grated) 1/4 cup
  • Green pea (fresh / frozen) 3-4 tbsp
  • Coriander leaf (roughly chopped) 2 tbsp
  • Ginger (grated) 1/2 tsp
  • Eno (fruit salt) 3/8 tsp
  • Cumin seed 1/4 tsp
  • Mustard seed 1/4 tsp
  • Turmeric powder 1-2 pinch
  • Coriander powder 1/2 tsp
  • Salt as needed
  • Oil 1/2 tbsp
  • Water as needed

instructions

  1. First make a fine powder from the quinoa in a blender and keep aside.
  2. In a pan, heat 1/2 tbsp oil.
  3. Add in mustard seeds, cumin seeds and allow to splutter well.
  4. Then add curry leaves and grated ginger.
  5. Saute a bit and then add semolina / sooji.
  6. Fry for 1-2 minutes over low heat.
  7. Next add powdered quinoa and mix everything well.
  8. Fry for another 2-3 minutes and turn off heat.
  9. Transfer to a plate and allow to cool down completely.
  10. In a mixing bowl then take yogurt / curd and beat well to get a smooth texture.
  11. Next add grated carrot, green peas, chopped coriander leaves, coriander powder, turmeric powder, salt and mix using a spoon.
  12. Then add cooled quinoa-semolina mixture to the bowl and give a nice mix again.
  13. If needed, 1-2 tbsp of water can be added to get a thick yet pour-able consistency.
  14. Turn on the idli steamer or any steamer.
  15. Meanwhile grease the mini idli molds with oil.
  16. Now add the eno / fruit salt to the batter and stir well.
  17. Immediately pour the batter into the greased molds and steam for 8 minutes or until a toothpick inserted into the cooked idli comes out clean.
  18. Take out all the idlis from the idli molds.
  19. Serve along with any desirable chutney / sambar / any other curry !

NOTES:

1/2 tsp of chana dal can be added while sauteing the cumin and mustard seeds. I have not added chana dala here as my son doesn't like that crunch in the idli.
One can use the regular idli mold also. But the steaming time may take little longer than the time mentioned here.
The baking soda (3/8 tsp) is opted if eno / fruit salt is not available. 
Addition of water to the batter is quite tricky. Don't add too much water, otherwise the batter will be runny and after cooking the idlis become flat and sticky. The batter of the idli should be thick yet pour-able.
Some chopped green chilies also can be added to the batter.



If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


This Instant Veggie Quinoa Mini Idli is contributed for 188th theme of the Foodie Monday Blog Hop foodie group which is decided as 'IdlyMedley' and suggested by Mayuri di who blogs at Mayuri's Jikoni


Check out some more idli recipes of my fellow bloggers from the group as :
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Thursday, 21 March 2019

Kesar Phirni with Thandai Crust

Happy Holi to all my viewer here !!! 

In Odisha, the Holi festival'll celebrate tomorrow. And for the celebration, I have prepared again a sweet dish as Kesar Phirni with Thandai Crust. Phirni is a very popular North Indian sweet delicacy particularly from Punjabi cuisine, made with rice flour and milk as the main ingredients. Phirni is usually prepared during festivals like Holi, Lohri, Diwali, Baisakhi, Eid etc. This traditional sweet dish is a simple yet delicious recipe, which can be prepared in just a few minutes if all the ingredients are in place. What makes this rice delicacy different from Kheer and other Indian desserts is the rich & creamy texture of the delicacy that is prepared with rice blend and infused with aromatic essence. Actually there are several versions of this such as Badam Phirni, Sooji phirni, Kesar Phirni, Apple Phirni and many more. I have prepared kesar phirni with some rose flavor here.





Since the colorful festive time is going on, so instead of serving this sweet dessert in a serving platter I have filled this phirni in a crust made out of thandai powder. For the crust I don't prefer to use any other flour, just use only my homemade thandai powder. But if the binding of crust seems difficult then 1-2 tsp wheat flour can be added to the thandai powder. The process is so easy and this delicious and flavorful dessert will be loved by all age group. So do try this indulgent dessert today and relish with your loved ones.

Some other Holi special dishes which you may have interest to try are Thandai Lassi, Rasmalai, Puran Poli, Thandai (Boiled milk + thandai masala powder), Kiwi Pistachio Lassi, Apple Pie Gujiya, Thandai Rabdi, Bhune Chukandar Masala Chaas etc.





Recipe Card for 'Kesar Phirni with Thandai Crust' :
Yield: 2Pin it

Kesar Phirni with Thandai Crust

kesar phirni with some rose flavor filled in a crust made out of thandai powder
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

For Thandai Crust
  • Thandai powder 1 cup
  • Butter 1/3 cup
  • Brown sugar 1 tbsp
  • Salt 1 pinch (optional)
For Keshar Phirni
  • Milk 500 ml
  • Rice flour 2 tsp
  • Sugar 2 tbsp
  • Rose water 1/4 tsp
  • Saffron strand 8-10 no.

instructions

  1. In a heavy bottom pan, take first milk and start boiling.
  2. Put saffron strands and 1 tbsp milk in a small bowl and mix well. Keep aside.
  3. Then add sugar and simmer for 10 minutes, stirring occasionally.
  4. Next add rice flour little by little and stir continuously using a hand whisk so that no lumps will form.
  5. Cook till the desired consistency of the phirni reached.
  6. Finally add rose water, saffron milk.
  7. Give a nice stir and turn off heat.
  8. Cover the pan and keep aside to cool completely.
  9. Now in a mixing bowl take thandai powder, brown sugar, salt and butter.
  10. Rub everything with fingertips and mix well to make a dough like structure.
  11. Put some portion of the dough in the greased tart pan and press all around starting from side to bottom of the pan.
  12. Prick the bottom of the tart with a fork.
  13. Meanwhile, preheat the oven at 200 deg C.
  14. Put tart pan in the refrigerator for 10 minutes and then bake for 15 minutes or till the crust is firmed up well and golden brown in color.
  15. Remove the tarts from the oven and cool down completely on a wire rack.
  16. Fill the tarts with keshar phirni and refrigerate for 30-45 minutes.
  17. Sprinkle some rose petals, chopped nuts and saffron strands on top and serve !

NOTES:

If still any issue is there while making the tart, then add 1-2 tsp of wheat flour to the dough.
https://www.firsttimercook.com/2019/03/kesar-phirni-with-thandai-crust.html

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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Wednesday, 20 March 2019

Lembu Pudina Pakhala | Lemon-Mint flavored Water Rice

20th March is celebrated as 'Universal Pakhala Day' aka 'Pakhala Dibasa'.

An Odia'll surely love to have pakhala / water rice on this day wherever he / she stays in the world. 'Pakhala' is an Odia word which means cooked rice in water or slightly fermented in water. And accordingly the dish is named as either Saja Pakhala (Fresh Water Rice) or Basi Pakhala (Fermented Water Rice). Hence the liquid part names are either Saja Torani / Basi ToraniPakhala is widely eaten in the eastern part of the Indian subcontinent, particularly in Odisha as it is a part of the daily diet in most Odia households. Although the par-boiled rice is the main varieties of rice used to get much flavor as well as smooth pakhala, still any other rice still can be taken.





These days there are a lot of varieties of pakhala one can have like dahi pakhala, saja pakhala, paghara  pakhala, basi pakhala etc. Today's post is all about a different kind of pakhala as Lembu Pudina Pakhala / Lemon-Mint flavored Water RiceThe base of this pakhala is the fresh pakhala, not the basi pakhala. That means one doesn't need the fermentation part like basi pakhala. Just cook the rice slightly softer than the normal cooked rice. Allow to cool a bit and then add drinking water. Then add finely chopped mint leaves and lemon juice along with some grated mango ginger. Mix and serve 😉 It is that much simple dish, but the flavor is just WOW !! This is also completely vegan and gluten free dish.






I have already shared another variety of pakhala, Dahi Pakhala. As the summer is approaching soon, I do make variety of pakhala at my place. And each member of my family thoroughly enjoy pakhala. The accompaniments for this water rice can be either vegetarian or non-vegetarian dishes particularly dried fish (sukhua), fried fish (fried slices of fish coated with turmeric and salt) etc. I have come up with some vegetarian side dishes as badi chura, aloo chakta, vada, mixture, gota bhendi bhaja. So do try this soul satisfying dish for upcoming hot days.



Recipe Card for 'Lembu Pudina Pakhala | Lemon-Mint flavored Water Rice' :
pakhala, lemon, mint, mango ginger, summer dish, Odia cuisine, Odia food, Authentic food
main dish, vegan, gluten free
Odia Cuisine
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Lembu Pudina Pakhala / Lemon-Mint flavored Water Rice

a traditional dish from Odia Cuisine with the flavors of lemon, mint leaves along with mango ginger
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • Par-boiled rice 2 cup
  • Mint leaf (finely chopped) 2 tbsp
  • Mango ginger (grated) 1/2 tsp
  • Lemon 1 no.
  • Salt as needed
  • Water as needed

instructions

  1. In a bowl, take rice and wash properly using normal water.
  2. Take sufficient water in a deep bottomed pan and start boiling.
  3. Then add washed and clean rice to the boiling water.
  4. Give a nice stir and allow to cook. Remember to cook this rice slightly more soft than the normal cooked rice.
  5. When it is cooked perfectly, turn off heat.
  6. Drain off extra water from the pan. Keep aside to cool a bit.
  7. Now add normal water to the warm rice till 1-2 inch above the level of rice in the pan.
  8. Keep aside for at least 30-40 minutes.
  9. Meanwhile, in a small bowl take finely chopped mint leaves, grated mango ginger and the juice squeezed from the lemon.
  10. Mix well and pour onto the cooled water rice.
  11. Using a spoon, mix everything.
  12. At the time of serving, transfer to the serving bowl, add salt and mix and then serve along with some accompaniments like badi chura, aloo chakta, vada, mixture, gota bhendi bhaja etc or some non-veg like fried fish, dried fish as well !

NOTES:

Mango ginger is optional, but it gives an aromatic flavor to the pakhala (whole water rice).


If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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