Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

Sunday, May 19, 2013

Amritsari Kulcha (Indian Flat Bread)

Amritsari Kuclha is a very tasty Indian flat bread, which is one of my family's favourite weekend Brunch. Usually its served with Chana curry (Garbanzo beans), but I made today with Dal Makhani & Ghiya kofta (Bottle guard dumplings), I made 2 different kinds of Kulcha, one type consists of wheat flour (for my hubby), and Gluten free version for my self. they turned out so good and finished so fast that I didn't get chance to take photos . I promise I will add photos next time :).

For Gluten Free Kulcha (Flat Bread)
  • Gluten free all purpose baking flour - 1 cup
  • Yogurt - 4 tsp
  • Active Yeast (1 packet) I used for both the amritsari kulcha recipes.
  • Sugar 2 tsp
  • warm water (3/4 cup)
  • salt -1 tsp
  • xanthan gum - 1 tsp
  • chopped green coriander leaves - 2 tbsp (optional)
  • olive oil - 1 tsp
For Whole Wheat Kulcha 
  • Whole wheat flour - 1 cup
  • Yogurt -4 tsp
  • Active Yeast (1/2 packet)
  • Sugar 1 tsp
  • warm water (around 1/2 cup)
  • salt- 1 tsp
  • chopped green coriander leaves
  • olive oil/clarified butter - 1 tsp 

Stuffing for Kulcha

  • Boiled potatoes- 2 medium sized 
  • salt
  • Finely chopped onions - 1 small size
  • green chilli - 1 (optional)
  • green corrionader leaves 
  • red chilli powder - 1/4 tsp
  • Garam Masala -1/4 tsp
  • Dried Mango powder - 1 tsp
  • prepare yeast by adding sugar to warm water and then adding yeast to it, stir and cover and let it sit for few minutes, it will turn frothy.
Gluten free Dough
  • take GF all purpose flour in a big bowl, add salt, xanthum gum, and mix well.
  • make a well and add Yeast mixture, yogurt and coriander leaves, oil.
  • knead the dough well, it will be a bit sticky don't worry and cover and let it rise for 30 minutes.
  • once risen, make 4 smooth balls and let rise again for 15 minutes.
Whole wheat Dough 
  • Repeat same steps as GF dough and knead the dough and keep aside for 30 minutes.
  • once risen, make 4 smooth ball(oil your palms if sticky), and let those rise for 15 minutes.
Prepare Filling
  • peel the potatoes and mash , mix rest of ingredients and mix thoroughly. 
  • Make 6 equally size balls and keep aside.
Making Kulchas
  • Preheat oven at 500 degree Fahrenheit. if you have Pizza stone, put that in oven, its really useful for Kulcha else use ordinary baking tray.
  • Take one prepared, risen ball and dip in wheat flour (use rice flour if Gluten free) and make a disk with the help of rolling pins.
  • add 1 ball of potato filling in the middle and fold again, dust again and roll in a disk.
  • make a few of those disk and put in oven on heated pizza stone (if using)  and bake for 8-9 minutes.
  • serve hot with any curry or fresh Yogurt.
To make restaurant style, use all purpose flour instead of wheat flour :)

Wednesday, April 10, 2013

Quinoa Appam


  • Quinoa [1 cup] (I usually buy organic one from Costco)
  • Brown Rice [1 cup] or white rice [1 cup]
  • Split Pigeon peas  (Toor Daal)  [1 cup]
  • Ginger [around 1 inch piece]
  • Green Chillies [approx 3-4] according to taste
  • Salt according to taste
  • Cumin Seeds [1/2 tsp]
  • Garam Masala [1 tsp]
  • Shredded Carrots [1/2 cup]
  • Shredded Cabbage [1/2 cup]
  • Turmeric powder [1/4 tsp]
  • Shredded coconut [1/2 cup ] [optional]
  • some oil for making appam

1.     Soak Rice, Quinoa , Lentil (Toor daal) for around 3 hours in water.
2.    after 3 hours remove excess water and grind into a paste (use some water if needed for grinding), but avoid excess of water.
3.    Mix ginger and green chili and grind again.
4.    Once grounded properly mix salt, cumin seeds, garam masala , shredded cabbage and carrots , turmeric powder, coconut.
5.    When ready Heat appam pan on gas on medium or low medium heat. pour few drops of oil in each mold.
Quinoa Appam
6.    Then pour spoonful of batter in each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the appam will get dark while the inside remains uncooked. 

Flip over and cook the other side until it is cooked . Remove and serve hot with some ketchup or chutney.