Garlic Wheat Kulcha

Garlic Wheat Kulcha - Vijaya Shenoy

Recipe:

Garlic wheat kulcha
3 cups wheat flour
1/2 tsp baking pd
1/4 tsp baking soda
4 tbsp curds
1 tsp sugar,salt to taste. 2 tbsp finely chopped garlic and coriander leaves ,oil or ghee for frying
In a bowl mix together the flour soda baking PD and salt.now add the curds and mix well .add water spoonful at a time and bring the dough together.knead well into a soft dough and keep covered with a wet cloth for 2 hrs.
Take a small ball of dough and roll it out into a thick slightly oval shape dusting it with flour.sprinkle some chopped garlic and dhania on it and slightly flatten with rolling pin.
Heat a nonstick pan.add some oil or ghee and place the kulcha on it with the garlic side up.when u see bubbles appearing on the underside flip over .the kulcha starts puffing up.( u can even put it directly on flame like phulkas)remove frm flame and serve hot either plain or smeared with ghee with side dish of ur choice.

Kulcha Recipe Courtesy:Sumana Bhandarkar

Eggless Coffee Choco Cake

Eggless Coffee Choco Cake - Nandini Kini

http://kiniskitchen.blogspot.in/.../eggless-choco-coffee...

Murg Masaledar(Punjabi dish)

Murg Masaledar(Punjabi dish) - Shraddha Ashwin Prabhu

Recipe:

In a pan add little oil, onion(2), green chilly paste(3-4tsp), ginger garlic paste(2tsp), turmeric pwd(1/2tsp), salt(to taste), coriander leaves Mix well.now add chicken masala pwd(2-3tsp),Lemon juice(1full), chicken(1/2kg) n fry some time.now add half a cup
of water .n cook for 15 min.now ur Murg Masaledar ready to serve.

Bilimbacha Goda Lonche (Sweet Pickle)

Bilimbacha Goda Lonche (Sweet Pickle) - Prasad Naik
Recipe:
Take 1kg Bilimb, wash and cut into round slices. Keep in salt water for 1/2 hour, to leave its excess sourness in water. Drain out the salt water, and keep aside on Kitchen Tissue to dry. Take a Pan, heat up 2 Tbsp of oil and add one tea spoon each of cumin, Rai and 1/2 tea spoon of Hing. Then add the dried slices of Bilimb in Pan adding 1/2 tsp of Haldi, 4 tsp Red Chili powder and 1 1/2 tsp Salt. Now Bilimb would leave its Juice & start boiling getting cooked in its own juice. Stir the mix till its half done. Now add 1 1/2 kg of grated Jaggery into the mixture till it melts and boils. Boil the entire mixture till Bilimbs are cooked and becomes soft. Keep stiring till it becomes little thick and water is evaporated. Put off the Gas and pickle is ready. In the entire process no water is used in making this pickle. Then after cooling off, fill in wide mouth Glass Bottle. No need to keep in fridge. It can remain perfect if you use dry spoon, for 2 months. It can be eaten with Chapati, Bread Toast or just Daal Rice. Teenager loves this sweet, sour tangy taste.

Moong Dal Tadka

Moong Dal Tadka - Nutan Shenoy-Kini

Recipe:

Pressure cook moong dal to 3 whistles.Blend well when cooled. Add water to adjust consistency. Place on gas and allow to boil. Add turmeric powder and salt to taste . Boil well. In a degchi, take half ghee n half oil (only oil, if you so prefer). Heat. Add thinly sliced onions and chopped green chillies. Fry till the onions are well browned. Add jeera and a pinch of ajwain. Let it splutter.Now add gg paste n fry till raw smell disappears. Infact, I also add small bits of ginger and garlic.fry well. Top the dal with this tadka after putting off the gas. Garnish with chopped coriander leaves and serve hot.