PLAIN TAWA KULCHA

Hello everyone

Who don't like kulchas, whether stuffed or plain , these are one of the favorite breakfast in North Indian houses. But it is a bit different from regular parathas as it's more softer and fluffier than those. That's why kids prefer it over parathas.Though my younger one is very picky eater so to feed him different veggies I have to exercise my mind ,a lot. This time I thought to make these kulchas and serve with their favorite combo and viola it was a hit, as my lil pie finished his lunch box. You can prepare it with any filling of your choice . But this time I made simple plain kulcha and served with panjabi chhole.

Recipe is given below , hope you all will love to try it. 

PLAIN TAWA KULCHA

Serves: 5-6

Time: 30 mins ( leaving kneading and resting time)

Ingredients 

4 cup chapatti flour/ all purpose flour ( as per your choice ), 

1 tsp active dry yeast

1/2 cup Luke warm water

2 tsp sugar

1 1/2 cup warm milk

1/2tsp salt

2 tbsp oil

Butter/ ghee for cooking kulcha

Method: 

For dough:

First of all add yeast in 1/2 cup Luke warm water and 2 tsp sugar, mix them lightly and leave for 5-10 min or till it become nice frothy.

Combine everything together , knead for 5 mins and let it rest for 7-8 mins. Again knead for another 5-6 mins to get nice soft dough. Initially it may seems to be too sticky but after kneading for long you will get nice non sticky soft dough.

* This resting and kneading process is important to produce gluten in dough to get nice soft and fluffy kulchas, so don't skip it.

* Knead the dough by pulling and stretching it instead of applying too much pressure on your dough

 Grease the dough with oil and keep it covered at warm place to rise, at least 2-3 hr or till it doubles in volume, depend on weather. 

When it become double in volume then punch the dough and again knead for 2 mins .

Again keep it for second rise for 1/2-1 hr. If you are not going to make it soon then, better to keep the dough in refrigerator for slow rise . But keep the dough out side refrigerator atleast 1 hr before making kulcha to get your dough at room temp.

For kulcha:

Take a tennis ball size of dough and flatten it . Now roll it in nice thick round / oblong shape using rolling pin and some dry flour. 

* You can also make flavored kulchas by sprinkling some nigella, sesame seeds, crushed garlic and coriander leaves all over it on one side. Now again roll lightly to stick sprinkles on it.

** If you are good at making round shape of kulcha with hand then it's best , just go for it. But I am not so good at this so used my rolling pin.

Now place it on a preheated tawa and cover with lid.

Now cook it on medium to low flame till you see it's upper side getting nice dry and bubbles on it. 

Now flip it and apply some butter or ghee all over it as we do with paratha. 

Cook till it get nice golden patches on it both sides. Keep flipping in between to get both sides cooked evenly. 

Similarly make all kulchas. 

Your soft, fluffy and delicious kulchas are ready to serve with any side dish of your choice. 

You can serve it for breakfast, dinner or even in lunch box too. 

You can also prepare it stuffed and serve with any side dish of your choice. 

*Stuffing can also be done according to your choice and availability.

* You can also make it in oven. Bake for 10-12 mins at 200degree C or till you get desired golden colour on it.

This is so yummy to resist. Hope you and your family will definitely love this delicious treat , so make it and do share your experience with me .

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

WHOLE WHEAT FLOUR NO YEAST INSTANT KULCHA

Hello everyone

Who don't like kulchas, whether stuffed or plain , these are one of the favorite breakfast in North Indian houses. But it is a bit different from regular parathas as it's more softer and fluffier than those. That's why kids prefer it over parathas.Though my younger one is very picky eater so to feed him different veggies I have to exercise my mind ,a lot. This time I thought to make these kulchas and serve with their favorite combo and viola it was a hit, as my lil pie finished his lunch box. You can prepare it with any filling of your choice .Generally kulchas are made with yeast but here I made instant version without yeast, that can be prepared in jiffy too. As in the morning we don't have enough time for proofing of yeast dough so this will be a savior for you and equally yummy and fluffy too. 

Recipe is given below , hope you all will love to try it. 

WHOLE WHEAT FLOUR NO YEAST INSTANT KULCHA

Serves: 3-4

Time: 30 mins

Ingredients 

For dough:

2 1/2 cup whole wheat flour/ chapatti flour/ all purpose flour ( as per your choice )

1 cup thick yogurt ( curd)

1/2 tsp baking soda

1/4 tsp salt

1 tbsp oil

For sprinkling on kulcha:

Nigella ( kalonji) seeds

Sesame ( til) seeds

Chopped coriander leaves

Butter/ ghee for cooking kulcha

Method: 

For dough:

First of all mix all dough ingredients together except yogurt. Now using yogurt knead a soft dough. It may be little sticky but don't worry after resting it will become easy to handle. If needed use little water to get nice soft dough. Don't knead too much just 2-3 minute of kneading is enough . Now cover it and keep it to rest for atleast 10 -15 mins.

For kulcha:

Take a big lemon size of dough and flatten it . Now roll it in nice thick round / oblong shape using rolling pin and some dry flour. Now sprinkle some nigella, sesame seeds and coriander leaves all over it on one side. Now again roll lightly to stick sprinkles to kulcha. 

apply some water on one side of it and place on a preheated tawa with water damped side facing down. It will stick to tawa nicely. 

Now cook it on medium flame till you see it's upper side getting nice dry and bubbles on it. 

Now flip it and apply some butter or ghee all over it as we do with paratha. 

Cook till it get nice golden patches on it. Keep flipping in between to get both sides cooked evenly. 

Similarly make all kulchas. 

Your soft, fluffy and delicious kulchas are ready to serve with any side dish of your choice. 

You can serve it for breakfast, dinner or even in lunch box too. 

You can also prepare it stuffed and serve with any side dish of your choice. 

*Stuffing can also be done according to your choice and availability.

This is so yummy to resist. Hope you and your family will definitely love this delicious treat , so make it and do share your experience with me too. 

For recipe of Dal click here http://sonicuisine.com/2016/06/dal-e-saag.html

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MIX VEGGIES STUFFED NO YEAST INSTANT KULCHA

Hello everyone

Who don't like kulchas, whether stuffed or plain , these are one of the favorite breakfast in North Indian houses. But it is a bit different from regular parathas as it's more softer and fluffier than those. That's why kids prefer it over parathas.Though my younger one is very picky eater so to feed him different veggies I have to exercise my mind ,a lot. This time I thought to make these kulchas with lots of veggies as stuffing and viola it was a hit, as my lil pie finished his lunch box. You can prepare it with any filling of your choice and even plain too. Generally kulchas are made with yeast but here I made instant version without yeast, that can be prepared in jiffy too. As in the morning we don't have enough time for proofing of yeast dough so this will be a savior for you and equally yummy and fluffy too. 

Recipe is given below , hope you all will love to try it. 

MIX VEGGIES STUFFED NO YEAST INSTANT KULCHA

Serves: 4-5

Time: 30-35 mins

Ingredients 

For dough:

2 1/2 cup all purpose flour/ chapatti flour

1 cup thick yogurt ( curd)

1/2 tsp baking soda

1/4 tsp salt

1 tbsp oil

For stuffing:

2-3 medium potatoes, boiled and mashed

1-2 medium carrots, grated or very finely chopped

3/4 cup mixed colored capsicum, very finely chopped

3/4 cup beans, very finely chopped

1/2 cup green peas, crushed lightly

1/2 cup sweet corns , crushed lightly

3/4 cup cottage cheese( paneer), crumbled 

2 medium onions, finely chopped

2-3 green chilies, finely chopped

1/2 tsp ginger garlic paste

1/4 tsp cumin powder

1/4 tsp garam masala powder

1/4 tsp black pepper powder

1/4+ tsp chaat masala powder

1/4 tsp mustard seeds

2 tbsp green coriander leaves, finely chopped 

Salt to taste

Oil

Butter/ ghee for cooking kulcha

Method: 

For dough:

First of all mix all dough ingredients together except yogurt. Now using yogurt knead a soft dough. It may be little sticky but don't worry after resting it will become easy to handle. If needed use little water to get nice soft dough. Don't knead too much just 2-3 minute of kneading is enough . Now cover it and keep it to rest for atleast 10 mins.

For stuffing:

Heat little oil in a wok ,add mustard seeds and let it crackle. Now add chopped onions and green chilies. Fry till transparent then add ginger garlic paste and saute for 2 mins. Now add carrots, capsicum, beans, corns and peas with little salt. Now saute for 3-4 mins and then cover to cook for 4-5 mins. Now add all dry spice powders except chaat masala and saute for 4-5 mins or till you get all spices nicely cooked. Now add mashed potatoes and saute for 2-3 mins. Add crumbled paneer, coriander leaves, chaat masala and adjust salt. Saute for 2 mins and your filling is ready. Let it cool a little . Best to prepare filling prior and keep in fridge before using. 

For kulcha:

Take a big lemon size of dough and flatten it a little using your fingers. Now place 2 tbsp of filling in it and seal it like we do while making parathas. Now roll it in nice thick round shape using rolling pin. Now  apply some water on one side of it and place on a preheated tawa with water damped side facing down. It will stick to tawa nicely. 

Now cook it on medium flame till you see it's upper side getting nice dry and bubbles on it. 

Now flip it and apply some butter or ghee all over it as we do with paratha. 

Cook till it get nice golden patches on it. Keep flipping in between to get both sides cooked evenly. 

Similarly make all kulchas. 

Your soft, fluffy and delicious kulchas are ready to serve with any chutney or side dish of your choice. 

You can serve it for breakfast, dinner or even in lunch box too. 

You can also prepare it plain and serve with any side dish of your choice. 

*Stuffing can also be done according to your choice and availability.

* You can also add cabbage, cauliflower, spinach etc.

* Adjust spices as per your taste buds.

This is so yummy to resist. Hope you and your family will definitely love this delicious treat , so make it and do share your experience with me too. 

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

TAWA NAAN

Hello everyone

Today I have a very easy yet delicious naan recipe which can be prepared on tawa and stove top. No need of tandoor but tastes even better than those we get in restaurants, soft and spongy till last bite. It's a hit recipe at my home and used to make it frequently on demand. Generally we think naan can only be prepared in tandoors but this will change your notion as look and taste of this naan is nonetheless best one . Recipe is given below and hope you will enjoy it.

TAWA NAAN

Serves: 4-5

Time: 30-40 mins ( leaving resting time)

Ingredients 

4 cup all purpose flour/ chapatti flour

2 cup yogurt (curd)

1 tsp baking soda

2 tsp sugar

1/2 tsp salt

1 tbsp oil

Warm water as needed

Method:

First of all add all dry ingredients and oil. Mix well then add yogurt and using warm water make a soft dough like chapatti dough. Now apply some oil on the dough and let it rest covered at a warm place for 1 1/2 - 2 hrs.

Now take a small orange size dough and with help of dry flour , roll desired shape naan little thicker than chapatti. Now apply some water on one side of naan. Heat tawa on medium flame, place naan on tawa with water applied side downwards so that it get stick to tawa. Now let it cook till you see lots of bubbles on top and upper side starts looking dry. 

Now increase the flame to high and invert tawa to cook naan directly on flame. 

When you get desired brown spots then scrap naan from tawa.

 Apply some butter or ghee and serve hot.

Your hot naan is ready to serve with curry of your choice, believe me your tummy will fill but desire to have more will not. It's so tempting and addicting dish that the day I made it first time , I kept on craving for it again and again.

And if you don't have tawa with handle, no need to panick. After having bubbles on top just scrap it from tawa and with help of chapatti tongs ( chimta) cook it directly on flame as we do with roti or chapatti.

Keep adjusting flame as if your tawa become too hot then naan may get burn from down side.

You can use any flour , maida, chapatti flour or whole wheat flour. I used chapatti flour.

You can also make it stuffed one by filling stuffing of your choice.

Can also be made as flavored naan by adding garlic, coriander leaves, or onion seeds with butter on top.

So keep on experimenting with flavours and enjoy these heavenly delicacies.

These can also be prepared in advance and reheated at the time of serving, these become as fresh as directly from tandoor even after reheating. Hope to get all positive response from you all and expecting your comments and suggestions here, they meant a lot.

Happy cooking....