Category Archives: dungher

Kulcha

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Kulcha is a stuffed flat bread. The stuffing can be anything, vegetarian options like paneer, potatoes, cabbage the list is endless. The non vegetarian options can be mince, finely chopped chicken or even shredded tandoori. This is not roasted by flipping like the regular parartha, kulcha is roasted on the flame directly after being stuck on to the griddle. My take on this North Indian delicacy is I use clay griddle. The taste that the kulchas inherit is the beautiful, mild mud aroma, as though it is cooked in the clay tandoor. So here is the recipe.

Ingredients : (makes 12/14)

Cover- Refined flour 4 cups, salt to taste, curd 1/2cup, sugar 1tsp. Oild 3/4 tabsp.

Stuffing- Paneer (cottage cheese) 250 grms, boiled potatoes 7/8 small ones, salt to taste, sugar 2tsp, chopped green chillies 2/3, chopped coriander leaves handful, Cumin powder 2tsp, red chilli powder 1tsp, crushed coriander seeds 1 tsp, chat masala 2 tsp. Black sesame seeds and Butter for garnish.

Method:

Take a mixing bowl and add salt, sugar, curd and oil to the refined flour. Knead it into a firm but not very tight dough. Keep it for rest.

In the meantime prepare the stuffing. Grate paneer, potatoes. Add the coriander, chilli’s, red chilli powder, cumin powder, salt sugar, chat masala and crushed coriander. Divide into equal portions making lemon size balls. Take the dough and divide that too into small ball size balls. Roll a little with black sesame seeds, now place the stuffing on the rolled dough and bring the dough together covering the stuffing firmly. Roll with the help of a rolling pin and dust some maida (Refined flour) to make flat bread. Heat the clay griddle. Now apply some water on the rolled kulcha and Pat it on the water side on the hot grilled. Let it cook on one side for 2/3 mins. Now turn the griddle on the flame roasting the kulcha till it fluffs up into a beautiful golden color. Pat some butter and serve hot.

Enjoy with some curd or just as it is.

N.

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Kheema Pao

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Kheema pao is not just a meal but is one of the most satisfying experience. (दिल का पेट भर जाता है।) Can be enjoyed as breakfast, lunch or dinner. It can be mutton or chicken, both has it’s unique taste. So, here is my take on Kheema. I have used chicken mince, one can try the same recipe with mutton or beef.

Ingredients :

Chicken mince (kheema) 500 grms, onions 4 medium finely chopped, green chillies 4/5 chopped, ginger garlic paste 1tabsp, tomatoes chopped 2, turmeric powder 1tsp, coriander cumin powder 2tsp, red chilli powder 2/3 tsp, red masala 3/4 tsp (or garam masala 2tsp, chat masala 1tsp), mint leaves handful, coriander leaves chopped handful, salt to taste, oil 3/4 tabsp, fried onions for garnish. Butter 2tabsp.

Method:

Heat oil in a pan and sauté onions till golden brown, add tomatoes and fry till it leaves oil, add the dry spices (turmeric, red masala, chilli and coriander cumin powder). Add chillies and ginger garlic paste. Stir fry for a min and add the mince. (If chicken it takes 15/20 mins to cook if mutton, it takes 30/40 mins) stir fry on high flame, season it with salt. Gradually add water a cup or two of warm water ( consistency depending on how you prefer, I prefer dry so add only 1 – 11/2 cups of water).

Bring it to a boil and add mint and coriander leaves. Keep the lid on and lower the heat and allow it to slow cook. After it is cooked keep the heat high and dry out the curry a little. Garnish it with more coriander, mint leaves, butter and fried onions. Serve it with Pao.

( I smoke the kheema with a piece of lit coal for extra flavour)

N.

Paneer Makhanwala

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Wonder how I am posting this recipe now? Simply because I thought I have already posted it. But my friend David from Tasmania asked for one, maybe pointing out indirectly to post a recipe of Paneer Makhanwala. So here’s is my take, kept it simple and easy to make.

Ingredients:

Paneer (cottage cheese) 300 grams, 2 tabspoon of oil, and 100 grams of butter. Cumin seeds 1 tsp, dry spices – turmeric 1 tsp, chilli powder 2 tsp, coriander cumin seeds powder 1 tsp. Chat masala 1/2 tsp. Tomato puree 200 ml, tomato ketchup 1 tabspoon. Milk 1 – 1/2 cups, Julienne of ginger 1 tsp. Salt to taste. Paste of cashewnuts 1 tabspoon. Cream and coriander leaves  for garnish.

Method:

Heat oil and half butter in a wok. Tamper it with cumin seeds. Add chopped onions and ginger. Saute it till it becomes translucent. Add the dry spices, tomato puree and ketchup. Stir well and add 1 /2 cup of water so that the masala does not burn. Now add the milk and cashewnuts paste. Season the curry with salt. And little coriander leaves chopped. Cover it and let the curry cook on low heat for 5/7mins. Just before serving add cubes of Paneer and dollop of butter. Garnish with cream, coriander leaves and ginger. Serve hot with malabar paratha and jeera rice.

N.

Dungher Murgh !!!

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Dungher means smoked. This is a typical preparation  found in our Rajputana kitchen. We love to smoke the meat, may it be for the kebabs, curries or the biryani. Dungher maas or murgh simply adds another level of flavour to the dish.

INGREDIENTS :
Chicken boneless 300 grams cut into medium pieces, chopped onions 1 medium ones, bay leaves 2/3, ginger garlic paste 1 tabsp, chopped ginger 1tsp, roasted coconut paste 1 tabsp, whole dried red chillies 7/8, coriander leaves chopped handful , Dry spices – poppy seeds powder 1 tsp, garam masala 1 tsp, turmeric powder 1 tsp, coriander cumin seeds powder 2 tsp, chat masala for garnish 1 tsp,  red chilli powder 2/3 tsp, tomatoes chopped 1 medium, tomato sauce 1 tabsp, fresh cream 2 tabsp, salt to taste. Oil 4/5 tabsp. Coal for dungher and a tsp of ghee.

METHOD:
Heat oil in a heavy bottom large pan, tamper it with bay leaves, saute onions , tomatoes and chillies till it leaves the oil. Add ginger garlic paste and coconut paste. Stir fry for 5 mins on high temperature.  Now add the dry spices . Stir fry for a minute , add tomato sauce.  Add chicken and pan roast it with the masala for 5 mins. Season it with salt.  Pour 1 to 2 cups of warm water stir well. Add some cream. Just before covering it with a lid, place a lite coal on a small plate and put it at the centre of the pan. Drizzle ghee and close the lid immediately.  Place some weight on the lid so that the smoke doesn’t escape.  Slow cook the chicken on low heat till tender. Garnish with coriander leaves and chopped ginger.  Serve hot with parathas or rice. 

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N.

Daal Baati !!!

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Rajputana food is incomplete without the mention of the famed Dal-Baati. It started as a picnic food, now has become a distinctive cuisine of the state. The baatis or flaky round breads are baked over firewood in the villages and now in ovens. They are always served dipped in ghee accompanied with panchmel dal. No Rajutana festive or wedding menu is complete without this popular recipe.

Daal :

Ingredients:

1/4th cup of Spilt Bengal gram, spilt green gram, split black gram, whole green gram each. 3 tsp chili powder, ½ tsp turmeric powder, 1 tsp coriander and cumin seed powder, 4 cloves,  2 inches cinnamon, 2 green chilies slit, ½ tsp asafoetida, ½ tsp cumin seeds, handful of curry leaves, 3 tsp dried mango powder, 4 tbsp ghee (clarified butter) and salt to taste few strands of ginger Julienne.

Method:

Wash all the daals, and pressure cook it till soft. Then add the powdered masala to the daal and some water to make it in semi curry form. Let is boil for a few minutes. Then for the tampering, take ghee, heat it, crackle cumin seeds, asafoetida ginger and curry leaves and pour it all over the daal. Serve hot with the Baatis. 

Baatis :

For 20 Baatis – 1 kg whole wheat flour, 100 grams corn, 100 grams Black  chick pea. Grind them to make slightly coarse flour.

Method:

Add salt, 50 ml oil, I pinch of soda bicarbonate. Knead slightly on the firmer side. Keep it for half an hour to rest. Divide into 20 equal portions and roll them. Place them into a pre heated oven for 20 mins on 180 deg. Best way to know they are don’t is just pat them to hear the hollow sound and they become much lighter in weight once baked properly. Dip them in ghee…… and serve hot with the daal. 

(For the non- vegetarian lovers instead of daal one can serve with hot n spicy curry of lamb. Recipe to follow soon.)

N.