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Aloo Anardana Kulcha Veg | Non Spicy | Punjab Method Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Wash, boil, cool, peel and grate potatoes. Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds and grind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste. Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion of dough, place a portion of potato

mixture in the centre and fold the dough over to form a ball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of four to five inch diametre. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm. Preheat oven to 220�C. Place kulchas on a greased baking tray and bake in the preheated oven at 220�C for about six to eight minutes. Brush the hot kulchas with butter and serve immediately.    Tips    Traditionally this kulcha is cooked in the tandoor. This was one of the best selling items in the restaurant in New Zealand (where I had worked in the initial stages of my career) and surprisingly not as an accompaniment but as a starter!            Ingredients    Serves 4    2 cups Refined flour (maida)     Salt to taste     1/4 tsp Soda bicarbonate     2 tbsps Yogurt     2 tbsps Milk     3 tbsps Oil     2 medium sized Potatoes     1/2 medium sized Onion     2 Green chillies     1/4 medium bunch Fresh coriander leaves    
8-10 Fresh mint leaves     1 tsp Pomegranate seeds (anardana)     1/2 tbsp Red chilli powder     1 tbsp Cumin powder     3/4 tsp Onion seeds (kalonji)     2 tbsps Butter 
  
                 Omelette With Sprouts And Sev    Non-Veg | Non Spicy | Indian        Method    Break three eggs in a bowl, add salt and beat well. Heat one and a half tablespoons of oil in a non-stick pan, add a portion of onions and green chillies and saut� for one minute. Add beaten egg and mix. Mix with a spoon, allow to set while it cooks. Place some sprouts and sev on one side and fold over the other side. Cook for a minute. Flip over and cook again for a minute. Serve hot immediately. Similarly prepare the other omelettes.            Ingredients    Serves 4    12 Eggs     Salt to taste     6 tbsps Oil     2 medium sized Onions (finely chopped)     4 Green chillies (finely chopped)     1 cup Mixed sprouts     1/4 cup Sev 





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