Paneer Kulcha

Paneer Kulcha

This is easy peasy when you got expiry date milk or do fresh ones if you are in a hurry for get-together or pot luck. Every one will just fall in love with it. Here, I have used 2 litre milk which was expired, can do with only 1 litre milk too. You can half cook these kulchas and wrap in foil and keep refrigerate will be good for 1 week. But, if you are thinking to keep the paneer and whey in fridge, you have to do with in 2 days other wise it just smells like beer. So entire taste will be spoiled with that smell. Better use 1 litre and proceed............

Ingredients and Proceed:

2 litres milk, boiled first in microwave container, add yoghurt few tbsp and microwave again to separate. Keep aside. When warm enough measure the whey and proceed.

Whey - 2/3 rd cup (luke warm)

Sugar - 1 tsp

Yeast - 1 tsp

Mix well and keep aside for 10 mins.

In a bowl add 2 cups of Plain flour, 1 tsp salt, mix well and add 2 tbsp melted butter, mix well until crumbly.

Add 3 tbsp Soft Paneer (fresh ones) mix well all of these and add yeast mixture, mix and knead for 5 mins until soft dough formed. Keep this in the same bowl and cover with plate, keep this on top of water heater or near warm place for 3 hours.

Pinch off big balls out of it, roll and flatten slightly, dip in plain flour and roll, and dip again and roll like round circle. Do this to all.

Heat a tawa (iron skillet) on medium heat.

Mean while, slice off Butter (1-2 tbsp) in a glass bowl, add 1-2 cloves mashed Garlic, handful of chopped Coriander, mix well, keep this in microwave and melt until butter is melted.

First cook each kulcha on both sides and keep aside. Do this to all of them (stop here if you are refrigerating, cool, wrap in foil and keep in fridge)

Final part smear butter all over on one side, keep the smeared part on tawa press it lightly first, and smear again butter on top, turn quickly and cook for few secs only.

Serve with Makhani dishes like butter chicken or Shahi Paneer dishes.

Tip:

Just buy ready made Paneer Makhani Packets, heat as per instructions and add tad bit of Maple Syrup to it, mix and serve. It tastes just like restaurant dish.

© 2010 by Rajani Rayudu

Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry

Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry

Ingredients:

Eggs - 2 no.

Oil - 5 tbsp

Red Onion - 1 no. (chopped finely)

Ginger Garlic paste - 1/2 tsp

Potato - 2 large (skin removed, chopped into fine pieces)

Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Home-made Masala powder - 1 tsp (check my masala powder here, same as chicken masala)

Salt to taste

Cumin seeds - 1/2 tsp
Garlic - 3 flakes

Proceed:

First powder cumin in a pestle and lastly add garlic and pound again.

Heat oil in a deep flat nonstick pan. once heated add onions, fry these until light brown.

Add gg paste and potato pieces, mix well, cover and fry for 5 mins or until onions are fried.

On top of it put chilli powder, turmeric, masala powder and salt to taste, and cover for few more mins.

Mix well and fry until all potato pieces are cooked and no moisture left in the dish, add cumin-garlic mixture and fry for few mins.

Make a well in the centre and break the eggs side by side and cover and cook until eggs are cooked, break the egg in the middle to see any yolk is not cooked. Once fully cooked mix entirely and cook for 1 min.

Serve with Rice, Pappu Charu or Sambhar (or Mullangi Sambhar)

Tip:



If you have Garlic chilli powder, then no need to add this extra step.

Why are we not mixing egg entirely to curry? because you will get eggy smell while eating onion, that's why you have to cook the above mentioned method.

Translation:

Potato = Bangaladumpa
Chicken Egg = Kodiguddu

© 2010 by Rajani Rayudu