Evergreendishes

Category: north indian

  • Kulcha / Plain Kulcha with butter

    Kulcha / Plain Kulcha with butter

    Kulcha / Plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is usually made in tandoor or oven, but can be made on the stove top too. It makes a good option for lunch or weekend dinner.

    The love for Punjabi food is so much, that we make it quite often, thrice weekly. Children relish these dishes thus I make flat breads too. Different kind of flat breads are made in the North Indian cuisine, roti, naan, kulcha, paratha to name a few. Few such as phulka and paratha are unleavened, others are mildly leavened or leavened.

    Today’s recipe is kulcha /plain kulcha with butter. This is soft, slightly leavened flatbread from the Punjabi cuisine. It is made using maida, mixed well with a few ingredients, kneaded to a soft dough and kept covered for sometime. It is later kneaded, rolled and cooked in tandoor. It tastes good with Alu Palak, Veg Hariyali, Hariyanvi Dal or Aloo Matar. But here, it is cooked on the stove top by directly holding to the flame to give a burnt effect.

    This month Shhhh Secretly Cooking Group has chosen Punjabi cuisine as the theme. My partner is Pavani Gunikuntala of Pavani’sKitchen She has a wide range of recipes on her blog, do check it out. Milk and kalonji are the two secret ingredients given to me, I decided to make Plain Kulcha. I had given her ginger garlic paste and tomato as the secret ingredient and she prepared butter chicken.

    Let’s get to the recipe of Kulcha / Plain Kulcha with butter

    Ingredients:

    • 2 cups Maida
    • 3/4 teaspoon Baking Powder
    • 2 tablespoon Curd
    • 2 tablespoon Oil
    • 4 tablespoon Milk
    • Salt to taste
    • Warm water (around 1/4 cup to knead the dough)
    • 1 tablespoon Kalonji
    • 2 tablespoon finely chopped Coriander
    • Butter

    Method:

    1. Sieve the flour, salt and baking powder together in a wide bowl.
    2. Add curd and oil to it.
    3. Put the milk and mix all ingredients together.
    4. Add water and make a stiff dough.
    5. Wrap it with a thin cloth and keep it aside for two hours.
    6. Take the dough and knead it softly.
    7. Keep all the necessary ingredients; flour for dusting, kalonji and coriander for garnishing on the kulcha.
    8. Take a ball of the dough, dust with flour, roll it into a 4 inch diameter, put some kalonji and chopped coriander leaves over it and again roll it.
    9. Take an iron skillet with handle, heat it.
    10. Smear some water on the beneath side and put it on the skillet.
    11. Let cook on medium flame for sometime, the bubbles should be seen.
    12. Now, flip it to the other side and hold it directly to the flame. Once, a few brown spots are seen, it is done.
    13. Top it with butter and serve with any North Indian curry.

    Take a tip:

    • Wheat flour can be used along with maida, use both in equal quantities.
    • Sesame can also be used instead of kalonji.
    • Iron skillet is needed, otherwise it will not stick. You will need to roast like phulka.
    • Adding of butter is optional.
    Evergreendishesdev

    Kulcha / Plain kulcha with butter

    Kulcha / plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is ideal for lunch or weekend dinner.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 2 hours
    Total Time 2 hours 45 minutes
    Servings: 8 flatbread
    Course: Main Course
    Cuisine: punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup maida
    • 3/4 teaspoon baking powder
    • 2 tablespoon curd
    • 2 tablespoon oil
    • 4 tablespoon milk
    • salt
    • warm water
    Other ingredients
    • 1 tablespoon kalonji
    • 1 tablespoon chopped coriander
    • butter
    • maida for dusting

    Equipment

    • iron skillet
    • rolling pin
    • board
    • plates
    • spoon

    Method
     

    1. Sieve the flour along with salt and baking powder in a wide bowl.
    2. Add oil and curd.
    3. Put milk and mix the ingredients.
    4. Add warm water and knead to a soft dough.
    5. Cover with a thin cloth and keep it aside for two hours.
    6. Knead the dough well. Make eight balls of it.
    7. Take a ball of the dough and roll it into a 4 inch diameter circle.
    8. Sprinkle some kalonji and chopped coriander over it. Roll it again.
    9. Heat an iron skillet.
    10. Smear some water on the beneath surface of the rolled kulcha and put it over the skillet. Let cook on medium flame.
    11. Once the spots are seen, turn the skillet and hold it directly over the flame for a few seconds. Once the brown spots are seen, remove

    Notes

    • Equal measure of wheat flour and maida also can be used.
    • Sesame seed can be used instead of kalonji.
    • Butter is optional.
    • Use iron skillet as it helps in sticking the flatbread to it.
    • Alternatively, you can roast like phulka, if you are unable to do.

    Pin it for later:

    plain kulcha with butter


    If you have liked this , do share it with your family and friends. Do make it and don’t forget to take a picture, tag @foodiejayashree on Instagram or @evergreendisheson Facebook

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • Dhaba style Kala Chana

    Dhaba style Kala Chana

    Dhaba style Kala Chana makes a tasty accompaniment with chapati or phulka. One of the tasty accompaniments, it makes a good snack also. It is ideal to pack in the lunch box too.

    It is vegan and gluten free.  (more…)

  • How to make Alu Palak / easy steps inside

    How to make Alu Palak / easy steps inside

    Alu Palak is a popular and tasty accompaniment from North Indian cuisine. Spinach puree is cooked with various spices makes a delectable side dish. Boiled potato cubes or fried potato pieces simmered in it gives added flavour. (more…)

  • Aloo matar paratha | Potato and Pea Paratha

    Jump to Recipe Print Recipe

    Aloo Matar Paratha | Potato and pea paratha is a tasty and filling breakfast. The goodness of fresh green peas along with onion and other spices makes it delectable. (more…)

  • Spring onion and corn pulao

    Spring onion and corn pulao

    Jump to Recipe Print Recipe

    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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  • Ambua mango dish/ Himachal cuisine

    Ambua mango dish/ Himachal cuisine

    It’s the season of mangoes and here is another  tasty dish,  Ambua. It is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. It pairs well with hot steamed rice.

    It’s that time of the month when we learn and enjoy cooking a new dish from regional cuisine. Shhhhh Cooking Secretly Challenge group has reached the beautiful land of Himachal Pradesh now. Like any other state, they have a simple meal of lentils, vegetable, flat bread  and rice on a daily basis. The food is similar to the other states of North India but here, non -vegetarian food is preferred. Thick and rich gravy with aromatic spices is used in abundance as the base of many dishes. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til.

    My partner for this month is Mayuri Patel of mayuris-jkoni.com, she is an enthusiastic person who loves to try new dishes. She has a wide range of food delicacies and bakes from India and Kenya. Do check her blog.  The two secret ingredients given to me where mango and ginger, thankyou Mayuri, thoroughly enjoyed making this dish.

    Ambua is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. We really enjoyed this dish. I checked in through various recipes, but no ginger was used. I have used ginger here, thus using it is optional.

    ambua mango cuisine/ himachal cuisine
    ambua mango dish / himachal cuisine

    Ambua

    Ingredients:

    • 3 mangoes
    • 1 tablespoon arhar dal
    • asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon methi
    • 1 inch ginger grated (optional)
    • 3 cloves garlic
    • 1 small onion
    • 1 tablespoon mustard oil

    Method:

    1. Peel mangoes and pressure cook with dal along with a glass of water.
    2. Allow to cool and squeeze the pulp.
    3. Heat oil in a pan, add mustard seeds, as it splutters, put asafoetida and methi, after a few seconds add ginger and  garlic. Saute and then put the onion pieces. Let cook for sometime until it is pink and translucent.
    4. Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
    5. Serve hot with rice or any flatbread.

    ambua mango dish / himachal cuisine
    ambua mango dish/ himachal cuisine

    Evergreendishesdev

    Ambua

    Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 2 people
    Course: lunch ideas, Main Course, Side Dish
    Cuisine: Himachal Pradesh, Indian, summer treats, Vegan,
    Ingredients Method

    Ingredients
      

    • 3 mango sweet and sour
    • 1 tablespoon arhar dal
    • 1 small onion cut finely
    • 1 tablespoon mustard oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 cloves garlic
    • 1 inch ginger
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon fenugreek (methi seeds)

    Method
     

    1. Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.
    2. Once the pressure releases, let cool, mash the mangoes and extract the pulp. 
    3. Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds. 
    4. Add the mashed mixture to it. Put salt and simmer for fifteen minutes.
    5. Serve hot with rice or chapati.

    If you have liked this post, do leave a comment. The  little words of appreciation are big boosters for any blogger.

    If you ever recreate this dish, do tag me on Instagram @foodiejayashree, would love to see your creation.

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  • How to make tasty green chutney

    How to make tasty green chutney

    Green chutney is one of the essential accompaniments with any evening snack. It is spicy, tasty and versatile in its use.

    Green chutney is perfect match for sandwich. It goes well with any paratha.  It makes a perfect accompaniment   with snacks such as  samosa, cutlets, kachori etc. It is quintessential for chats as bhelpuri and sevpuri. (more…)

  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.

    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry

    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

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    Aloo Martar
    Aloo matar

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  • Hariyanvi Dal / how to make mixed dal

    Hariyanvi Dal / how to make mixed dal

    Hariyanvi mixed dal is a tasty accompaniment with any meal. One can serve it with hot phulkas or parathas. Serve it with hot steamed rice and you have a soul food. (more…)

  • Matar Paneer | North Indian cuisine

    Matar Paneer | North Indian cuisine

    Jump to Recipe Print Recipe

    Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

    The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It  is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.

    Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

    During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

    matar paneer

    Matar Paneer Recipe :

    Ingredients:

    • 1 cup peas
    • 100 grams paneer cubes
    • 2 teaspoon oil + for frying
    • 1 teaspoon coriander seed powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder
    • salt to taste

    To be made into paste 1:

    • 6 cashew soaked in water for half an hour

    To be made into paste 2:

    • 1 onion
    • 2 green chilly
    • 1 inch ginger

    To be made into puree:

    • 2 tomatoes

    Method:

      • Soak tomatoes in hot water, in another bowl put the cashews.
      • Grind the ingredients for paste 2.
      • Grind the ingredients for puree and paste 1 separately.
      • Boil the peas with a little salt in it.
      • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
      • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
      • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
      • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

    Other North Indian Sabzis:

    Matar paneer
    Evergreendishesdev

    Matar Paneer

    5 from 4 votes
    Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: lunch ideas, Main Course, paneer recipe, sabzi
    Cuisine: north indian, punjabi
    Ingredients Method Notes

    Ingredients
      

    • 1 cup green peas
    • 100 grams paneer cubes
    • 2 tablespoon oil + extra for frying
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    To be made into paste 1
    • 6 cashew soaked for half an hour
    To be made into paste 2
    • 1 onion
    • 1 green chilly
    • 1 inch ginger
    • 2-3 cloves garlic
    To be made into puree
    • 2 tomato

    Method
     

    1. Soak the cashew and tomatoes in hot water separately. 
    2. Make a paste of ingredients as mentioned above. 
    3. Grind the tomatoes and make a puree.
    4. Boil the peas with a little salt. 
    5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 
    6. Add the tomato puree and let cook for sometime. 
    7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 
    8. Put the cashew paste to it. 
    9. Adjust the consistency of the gravy. 
    10. Meanwhile, fry the paneer and keep them ready. 
    11. Add peas and paneer cubes to it. 
    12. Let cook for sometime.
    13. Serve hot with any Indian flatbread.

    Notes

    • If you are using frozen peas, thaw them.
    • If using fresh peas, boil them with a little salt.
    • Use paneer without frying for a healthier version.
    • I have fried and put them.

    About the event :

    Sending this to Foodies_Redoing Old Post 96.  This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.

    Pin it for later :

    matar paneer
    matar paneer

    If you ever make Matar Paneer recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !