Monday, February 6, 2012

Stuffed Indian Bread with cottage cheese and peas(Matar Paneer kulcha)

Ingredients for  dough:-
Maida(all purpose flour)-2cups
Wheat flour-1cup
Active dry yeast- 1tsp
ghee(clarified butter)-1tbsp
warm water-1/4 cup
Milk  for kneading dough


  • To prepare yeast solution take a small bowl with little warm water mix in sugar and yeast.leave for 15 mins and your yeast is ready.
  • Sieve maida and wheat flour add salt and ghee. Mix it well.Now add prepared yeast.Knead the soft dough with milk.Leave it for 2 hours.

 Ingredients for  filling:-
Paneer(cottage cheese)-200 gms
Frozen peas or fresh peas-1cup
Garam masala-2tsp
Chilly powder-1/2tsp
Ginger-1inch piece
Garlic-6-7 cloves
Green chilly-4
Mint leaves-1tbsp chopped
Coriander leaves-1tbsp chopped
salt to taste

  • Add all the ingredients except cottage cheese in a mixer grinder and grind it to a coarse paste. 
  • Now mix the paste to the cottage cheese and  prepare the filling 

Step 1

Step 2
Step 3

Step 4

Step 6
Step 5

How to proceed: 
Step 1-Make small balls from the dough and roll into disc shape. Add a spoon full of the prepared mixture.
Step 2-Now fold the one side 
Step3-Now fold the othe side.
Step4-Now fold both the side to make a square shape.
Step 5-Roll into square shape roties and brush ghee while rolling
Step 6- Fry the kulchas on hot griddle by applying ghee(clarified butter) on both the sides.

Serve hot with any salad or with chutney or with tomato sauce.

Butter chicken

Butter chicken 

Ingredients for marination:-
Chicken pieces-1kg
Edible  orange-red color-1/2tsp
Ginger-garlic paste-1tbsp
lime juice-1tsp
Apply all the ingredients and marinate for at least 6-7 hours or overnight for that soft and juicy results.

Ingredients for the gravy:-
  1. Tomato puree-2 cups
  2. Ginger-garlic paste
  3. Brown onion paste-1tbsp
  4. Cashew nut -10(soak and make fine paste)
  5. Cinnamon-2 pieces
  6. Cloves-6-7
  7. Fennel seeds-2tsp
  8. Kasoori methi-2tsp
  9. Green Cardamom-4-5
  10. Cardamom(badi elichi)-2
  11. Coriander-1tsp
  12. cumin -1tsp
  13. Red chilly powder-3tsp
  14. Green chilly-2 chopped
  15. Butter-1heaped tbsp
  16. coconut paste(optional)-2tbsp

  • To prepare brown onion paste fry 4 medium sized onion sliced to golder brown and grind it to fine paste.
  • Dry roast 3-9 ingredients and powder(use it as garam masala)
  • Heat half the butter on a medium flame in a heavy-bottom pan,put it in the chicken along with the marinate.Cover and cook for about 20 mins.After the liquid has evaporated,stir fry the chicken for sometime.
  • Heat the remaining butter in sauce pan add chilly powder,garam masala,tomato puree and salt to taste fry for sometime.
  • Now add brown onion paste and the ginger garlic paste and saute further till the puree thickens and the fat separates.
  • Now add the cooked chicken,chopped green chillies and both  cashew and coconut paste.
  • Add 2 glasses of water ,a tsp of sugar and cover and cook over low flame for about 10 mins.
  • Just before serving pour some melted butter and creme and finely chopped coriander leaves.
  • Serve hot with indian bread(roti) or ghee rice.
 Note:you can use boneless chicken for this preparation.

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