Hello guys, here is a recipe for Punjabi style eggless tawa Kulcha (Indian flatbread) which my mom often makes when all our family gets together during the holidays. She makes a big batch of dough which lasts easily 3-5 days in the refrigerator and Kulchas can also be cooked (in advance) if expecting company and stored in the fridge for upto 5 days..although nothing beats fresh homemade Kulcha with a bowl of tasty curry.
Ingredients and Method
6 cup flour ( we use combination of 4 cups whole wheat flour and 2 cups of all purpose flour).
2 tbsp melted butter
1 cup plain homemade yogurt ( Dahi) / Greek yogurt
1/2 tbsp yogurt ( dissolve it in 1 to 1/2 cup of luke warm water and let stand for 10 mins)
1/2 tsp salt
extra water to knead the dough
– Begin by pouring flours into a bowl.
– Add butter, yogurt and add yeast (dissolve yeast in water and let stand for 10 mins) before adding in
– Add salt in the flour
– Gradually add more water as required to make smooth dough. Let dough stand for 4 hours (covered with a wet – (not dripping with water though) kitchen cloth). Place it in a warm place like instead oven or above fridge or one of the kitchen cupboards.
– After 4 hours, take small golf size dough balls, roll them out with rolling pin (using little bit of flour) and cook on a hot griddle/skillet until light brown spots appear on both sides.
Serve with a curry of your choice.
At first glance Kapil Sharma seems like your average Indian boy from next door but this simple Punjabi boy from town of Amritsar has won hearts of millions of Indians from all over the world with his comedy. It won’t be wrong to say that ‘Kapil sharma’ is a world class standup comedian who knows what tickles and makes Indian crowds laugh. And like all Punjabi’s Kapil Sharma’s love affair with food is old and solid. He is very fond of Rajma chawal and his favourite dish is Aloo Parantha.
Kapil often refers to food and jokes about not having enough food to eat at his home in his show ‘Comedy Nights with Kapil’ on Colors TV. Recently he made a comment inorder to encourage Indian people to go out and vote: If you just eat pakodas/pakoras on April 10 (polling day), be ready to get stomach ache for next five years. Don’t just eat Pakodas but go out and vote. If he sees a fat person in his show, he makes fun of them by saying ‘Did you eat lot of Chole BhatureToday?’ and the audience loves his guts and teasing manner.
With two episodes of his stand-up comedy show per week and an impending feature film debut looming over his head, comic entertainer Kapil Sharma is currently going through the most hectic time of his life. And now he has a nutritionist accompanying him to all his shootings as he needs to lose weight (chickpea salad recipe to lose weight) for his movie project.
“My schedules are so jampacked that I just snatch sleep and eat food whenever I can. But I’ve decided health comes first. I’ve got a guy to control my food intake. The trouble is, he feeds me boiled vegetables for dinner.” “But then after that when I’m on my own, I end up cheating and snacking on bread and omelette while shooting. So I’m not losing as much weight as I’d like to,” he added. Snack like Kapil Sharma- Recipe for Masala Egg Toast
Fortunately, Kapil’s back problem has been taken care of. “I’ve been regularly working out and doing back exercises. So the back problem has gone. But nowadays I have a shoulder pain,” he said, adding that he is fighting a desperate battle with his schedules. “I need to create a bank of episodes for my show before I start shooting for my film from May 15. I can’t run back-and-forth from the film set to the shooting of the show. They’re two completely different disciplines, and I can’t allow them to clash.
“Stand-up comedy comes as naturally to me as breathing. But film acting is an entirely new experience for me. I’ve to give it my hundred percent,” said the comedian, who is set to make his film debut with a Yash Raj Films project. “The channel says the TRPs will suffer if we cut down the episodes. Luckily, for me I got an unexpected reprieve when the first schedule of my film Bank Chor was shifted from April to May. I am racing against time to create a bank of episodes, so I can complete one schedule of Bank Chor without any interruption,” he said.
All his fans are looking forward to his first movie debut ‘Bank Chor.’ All the best to our favourite Kapil Sharma. Hope he gets in better shape and reaches his fitness goals while still enjoying his favourite Indian foods. Kapil, you have managed to put a smile on our faces and hope that you will continue to do so in the future.
Learn how to make Aloo Parantha just the way all Punjabis (including Kapil Sharma) like to eat 🙂
Learn how to make simple Tamarind chutney. Best served with your favourite Indian snack or appetizer.
Ingredients:
– Half Cup Tamarind concentrate
– 1 Tsp roasted cumin powder
– 2 Inch piece of jaggery (or tbsp brown sugar) (or to taste)
– 1 Tsp Salt ( or to taste)
– Cup of water
Learn how to make baked spinach samosas. It’s a two step process.
1. You prepare the outer shell (pastry) with the dough which is made using all purpose flour
2. Prepare the stuffing using spinach and peas
3. Fill the shell with the stuffing and then
Bake samosas at 350-375 F for about 30-35 mins.
For the pastry/outer shell
– All purpose flour
– Ajwain (carom seeds)
– Baking Powder
– Salt
– Oil
For stuffing:
– Bunch of spinach leaves, washed and chopped
– Cup of green peas and
– Indian spices
It’s really easy to make good Punjabi style Fish Pakora. Here’s our favourite recipe for Punjabi Fish Pakora.
For Marinade:
300 gms Fish Fillets
(We used Wild Pollock)
1/2 tsp black pepper pwd
1 tsp Salt
1/2 tsp red chilli pwd
1 tsp Turmeric
For the batter
3 tbsp chickpea flour
1 tbsp ginger/garlic paste
1 tbsp lemon juice
1/2 tsp carom seeds/ajwain
1 tsp salt (add per taste)
1 tsp red chilli pwd
1/2 tsp garam masala
Oil for cooking. We pan-fried but you can choose to deep fry too.
Method: Marinade the fish for 20 mins and then prepare the batter. Add the fish in it. Let it stand in it and then pan-fry until cooked (usually 5-6 mins) Serve with chutney of your choice.
You’ve had Indian appetizer Samosa and you’ve prepared Indian fritters called Pakoras but have you ever tried Bhakarwadi?
Bhakarwadi is a traditional spicy/savory Maharastrian/Gujarati snack recipe which can be enjoyed with evening tea/coffee etc. The flour based round discs are stuffed with roasted spices and then finally deep fried to a crispy finish. You can serve them fresh or store them to eat later.
Preparation Time: 15 mins
Cooking Time: 20 mins
Ingredients
For The Dough
1 Cup Chickpea flour (Besan)
1 Cup All Purpose flour (Maida)
1 tsp Salt
1/4 tsp Turmeric (Haldi)
1/2 Tsp Ajwain Seeds (Carom Seeds)
Other Ingredients
Oil for deep frying and 1 tbsp Lemon juice
Method.
Knead flour into a stiff dough. Keep aside.
Roast the spices and grind them, Roast coconut.
Mix the spice powder with coconut.
Divide the dough into equal portions and roll out each portion into a small circle.
Apply lemon juice and Place a portion of the stuffing and roll out like a cylinder.
Make more such vadis using all the stuffing and dough.
Cut them into 2 cm round discs.
Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
Serve hot or store in an air-tight container.
Learn how to make spicy Indian Pork curry – Vindaloo style using Vinegar as a marinade along with fiery red Kashmiri chillies, cumin seeds, mustard seeds, curry leaves, Pepper corns and cloves. I used Onions, Bay leave, ginger and garlic for the gravy. Also, I used Pork Loin cut in small cubes but you can use other cuts of Pork meat as well. This Vindaloo curry turns even better if you let it stand or enjoy it next day! Bold and fiery flavors of this Pork Curry will definitely appeal Vindaloo curry lovers!
Ok, so you are in love with curry, spices but have you had Indian breads? Perhaps, you’ve tried Naan but how about others? Here is a list of top 10 must try Indian Breads that you got to eat before you die:
1. Plain Parantha: Goes well with dry indian dishes (called sabji’s), raita (yogurt preparations) and lentils (Dal)
2. Roti: Known by various other names like chapati, phulka/fulka, this simple Indian bread is the most common Indian food basically staple diet of east indians.
3. Aloo Parantha: This Potato stuffed Indian flatbread goes very well with plain natural homemade yogurt. They are heavy so I am usually done after two.
4. Luchi Bread or Poori: This deep fried indian flatbread is not for the faint hearted. It tastes great with chole (chickpeas) and makes for a perfect Sunday Brunch.
5. Gobi Parantha: If you love cauliflower, you’ll like this stuffed Indian flatbread.
6. Kulcha Recipe: This yeast free simple kulcha recipe is free of any artificial flavors, preservatives or other harmful ingredients. Again, great with curries and sabji’s.
7. Mooli Parantha: Although a little stinky, these Daikon radish filled paranthas (stuffed indian flatbread) will keep you full for hours.
8. Besan Puda: This bread is made using chickpeas flour and some other simple Indian spices. They make for a great snack.
9. Sooji Uttapam: These Indian style semolina crepes are quick and easy. Try them if you are craving salty pancakes.
10. Naan in the Grill: My favourite Indian bread and most popular across the nation. . You can also try making Naan in the Oven at home if you don’t have grill or use your good old skillet.
I love working with Indian Spices. They inspire me on a boring day, motivate me to reach heights of culinary excellence and add color in my life. If you want to cook Indian food then 20 must have Indian spices for your pantry are:
