Tawa Kulcha

Whenever I, visit a restuarant for a meal, ordering a kulcha or naan is a must. lt was on my to do list, but, somehow making these in my kitchen too a long time. Since I, was making a traditional Pakistani breakfast for the Mega BM decided to make these kulchas. They turned out super soft, delicious and was prefect with the prepared dishes. Do try  these Tawa Kulchas which are super easy to make.

Sending this to this month's BM week 4 - Flatbread / Pancake.
Ingredients
2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/3 Cup Yogurt
2 Teaspoons Ghee
1/2 Cup Milk
2 Teaspoons Oil
Water as required for kneading the dough
Butter for brushing the Kulchas

Method 

Melt the ghee, add the curds, sugar, salt and mix well till incorporated.

Sieve the flour, baking powder and baking soda and keep aside. 

In a bowl add flour, and the ghee mix rub it into the flour well till it represents bread crumbs. Then add the milk and knead it into a dough, if the milk is not enough make a soft, dough add water as required. Knead it into a smooth dough. Oil yours and keep knead the dough till the soft and smooth. 

Grease a bowl with oil, place the dough in this bowl and keep covered for 2 to 3 hours or till the dough doubles in volume.

After the dough doubles in volume, punch the dough and divided into 6 equal parts.  

Dust the work surface with flour and take a ball of dough roll it into a round disc, about a 1/4 inch. Keep it aside for 10 to 15 minutes to rest. Repeat the same process with rest of the dough balls. 

Heat a tawa on medium flame and place a kulch and let it cook for 3 minutes, then flip and let the other side cook till brown spots appear.  

Then flip and again cook this side till brown spot appear. When done then brush it butter. Repeat the process with the remaing Kuclhas. Serve hot with Khagina and Andha Bhurji. Enjoy these with the Pakistani Breakfast. 

Labels : Tawa Kulcha, Pakistan, Flatbread, Breads, Blogging Marathon  

Di San Xian - Vegetarian

Di San Xian (or more accurately read as 'dee sun sen') is a delicious vegetarian dish from Dongbei (north east China). The name Di San Xian is translated as 'earth three fresh'.


When I, was looking to the dishes list in wiki list, found this name, looked through the recipe was happy to read through this easy Chinese dish.The only thing I added more was chilly flakes to make it lightly spicy otherwise made it exactly as given. Also did not add light soy sauce since its not available here. Instead I added 3 teaspoon dark soy sauce.

Recipe Source here

Ingredients
1 Large Aubergine / Brinjal
2 - 3 Medium potato
1 Large Green Capsicum
1 Cup Oil for frying
2 large Clove Garlic
4 Stalks of Spring onion (scallion), use only the white part
2 Teaspoon Light Soy sauce - I did not add
2 Teaspoon Dark Soy sauce
1 Teaspoon Sugar
1/2 Cup Water
1 Cube of Vegetarian Soup cube
1 Teaspoon Cornflour -mix with 2 tablespoons water

Method

Cut potatoes into thin wedges. 

Cut aubergine into thick wedges, remember it will shrink after cooking. Cut just before cooking to prevent browning or straight after frying the potatoes. Do not rinse or salt the aubergine.  

Cut capsicum  into thick wedges. 

Chop garlic and spring onion. 

Heat oil in work till hot then put in potatoes and fry till light golden brown and cooked through. Remove and drain on kitchen paper to remove excess oil.
Fry the aubergine in the same oil at high heat. The aubergine will absorb a lot of the oil at first. When the pieces become golden brown, most of the absorbed oil is released. Fry till golden and soft. Remove and drain on kitchen paper to remove excess oil.
Fry the capsicum briefly for about 1 - 2 minutes on high heat. Remove and drain on kitchen paper to remove excess oil.
Remove all the oil,  reserve only a tablespoon  of oil in wok, add in the garlic and spring onion, fry at medium heat till light golden.
Add in  water and cubes when the cube dissolves, add the both soy sauces and, chilly flakes and sugar.
When the liquid is boiling, add in all the vegetables. Stir briefly then thicken with  cornflour paste on high heat and reduce the sauce to almost dry and vegetables are evenly coated with the sauce.  Take off flame and  serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Chinese, Asian Cuisine, Potato, Capsicum, Blogging Marathon, Vegetarian, Vegetables

Eggplant Rollatini with Spinach - Vegetarian

Rollatini is an Italian-style dish that is usually made with thin slices of eggplant, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked ( taken from wiki).

This is a one dish meal and filling, we had this as our dinner with garlic bread.

Sending this to this month's BM week 3 - Do Eggplant Dishes.
The eggplant is sliced so thin (I used the V slicer for even thickness of slices)

Ingredients

2 Long Black Brinjals -  sliced lenthwise
1/2 Teaspoon  salt 

1/2 Teaspoons Fresh black pepper
1 1/2 cups  Marinara sauce - homemade
1/2 Cup part skim ricotta cheese
1/2 Cup  Cheeza Cheese - grated
1 Cup Blanched Spinach
1/2  Garlic  -  minced
1/3  Cup Mozzarella cheese - grated

1 Tablespoons Fresh Bread crumbs

1/2 Teaspoon each Oregano and Rosemary herb

Method
Cut the eggplants lengthwise, into 1/4-inch thick slices .  I used the V slicer on the thick sides to get even slices. 

Sprinkle little salt to remove excess moisture and bitterness from the eggplants. Set aside for about 10 minutes. Pat dry with a towel.

Preheat oven to 180 degrees.

Season the eggplant with a little pepper, then grease a frying pan and arrange eggplant is just tender for a minute on each side only. Then place the eggplants on a a absorbent paper towel to remove any oil. I used this method.

OR in the oven - arrange the slices on a greased baking tray for about 4 minutes on each side.

Mix the ricotta cheese, pepper to taste, garlic and spinach together and keep aside.

Spread 1/4 cup marinara sauce on the bottom of a greased baking dish. 

Dividing the ricotta-spinach mixture according to the slices of eggplant  (about a tablespoon each). 

Spoon onto one end of each eggplant slice, spreading to cover. 

Starting at the end, roll up slices and arrange them each seam side down in the prepared dish. 

Top with remaining marinara sauce and  grated cheeza. 

 mozzarella cheese and  again spinkle bread crumbs on top with  oregano and rosemary , tightly cover with foil.

Bake until the eggplant is very tender, about 40 to 50 minutes. Remove from oven and let cool 5 minutes before serving. Devour the yummy rollatini

My Notes :

You must have  noticed that I have not added salt in the mixture, cause spinach has enough salt and even the ricotta cheese has some quantity of salt.  If you wish add salt but taste it then add.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Continental Cuisine, Italy, Cheese, Baked, Vegetarian, Blogging Marathon, Marinara Sauce

Dahi Baigana - Odisha Cuisine

Dahi Baigana is an Oriya food prepared from curd and eggplant / brinjal especially during festivals. This dish can be prepared even without using garlic when they are not allowed in some auspicious festivals. 

This is a mouthwatering dish. We really enjoyed this dish. I took a plate for myself had soothing dish as my dinner.

Sending this to this month's BM week 3 - Do Eggplant Dishes.

Let's go to the recipe...
Ingredients

 1 Large eggplant - cut into roundels or halves
2 Cups Thick Curd

1 Green chilly  - finely chopped

Salt to taste

A pinch of Chat Masala

For the Tadka

2 Cloves  Garlic - chopped
3 Button Dried Red Chilies
1/4 Teaspoon Mustard seeds
1/4  Teaspoon Cumin seeds
4 -5 Grains  Fenugreek seeds
1/4 Teaspoon Fennel seeds
Oil for frying

Method

Cut the eggplant into roundles and  sprinkle little salt on the slices and keep aside.

Take curd in a bowl, add a little water,  salt to taste, chat masala and green chilly, mix well and then keep aside in the refrigerator to chill.

Heat a frying pan with little oil place the eggplant slices and fry  until they turn golden brown.  Remove the fried eggplants from the pan into a plate and keep it aside to cool it completely.

In a small pan add a tablespoon of oil and heat it.  Then add mustard seeds,  cumin seeds,  fenugreek seeds and fennel seeds. When they crackle, add red chilies and chopped garlic. Sauté for a few seconds and then take off flame.
Add half of this to  the curd and mix well.  Keep the remaining aside to pour on top.

In a serving dish arrange the eggplant and then pour the curd and  the remaning tadka on top, keep it in the refrigerator again to cool and also so that eggplant absorbs some of curd.

Here this delicious  Dahi Baigana  is  ready to dig into and relish. 

  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Curds, Odisha, Blogging Marathon, Healthy, Vegetables

MULTIGRAIN BREAD WITH SEEDS #BREADBAKERS

I made this Multigrain bread with seeds for this month's Bread Bakers event - Theme: Fall Flavors, Host: Wendy   http://adayinthelifeonthefarm.blogspot.com/. 

Thank you Wendy for hosting this event.

Since it's a multigrain bread without all purpose flour the bread is dense but has a awesome flavor, taste and is free of any preservatives.    I added one egg to make it soft and kept it in the fridge 48 hours for slow fermentation.  This gave the bread an awesome flavor.    See how I baked this bread..  

Ingredients

3 Cups Multigrain flour - I used Aashirvaad brand
1 Tablespoon Flax seed

1 Tablespoon Pumpkin seed

1 Tablespoon Sunflower seed

1 Tablespoon Onion seed
2+1/4 Teaspoon Rapid Rising yeast
1+1/2 Cup Lukewarm Water
1 Tablespoon Olive oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Egg
Oil for greasing the dough and the pan

Method
Mix all the seeds and keep aside.

In a large bowl add flour, sugar, salt, oil, yeast and egg mix well. Add in the luke warm and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a cling film and place it for slow fermentation 48 hours in the refrigerator. Check after 24 hours the dough will rise, punch it and keep it again for another 24 hours.

Remove the bowl from the refrigerator at 3 hours before you bake to bring at room temperature, by that time the dough will rise , punch it down . Take it on to the work surface and flatten it with your palms and add 1/2 the quantity of mixed seeds and fold the dough . Make it into a log and place it in a oil bread box and cover it a damp cloth to rise . Then brush egg wash, sprinkle the seeds and bake in a preheat oven at 200 degrees for 35 - 40 minutes. 

When done cool it on a wire rack and slice it when completely cooled. Enjoy with jam or any filling of your choice.

Let's take a look at the other Fall Flavors being shared today Apple Crumb Quick Bread from Food Lust People Love
Apple Raisin Bread from A Shaggy Dough Story
Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
Buttermilk Wheat Bread from Magnolia Days
Eggless Apple Sage Cheddar Scones from Spill the Spices
Fall Harvest Bread from Hezzi-D's Books and Cooks
Fig Focaccia from My Catholic Kitchen
Harvest Grains Bread from Hostess At Heart
Mr. Potato Bread from What Smells So Good?
Multigrain Bread With Seeds from Sneha's Recipe
Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
Pumpkin Bread from la cocina de Aisha
Pumpkin Breadfrom Sara's Tasty Buds
Pumpkin Bread Rolls from SpiceRoots
Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
Pumpkin Raisin Bagels from Cook's Hideout
Pumpkin Saffron Yeast Biscuits from The Schizo Chef
Pumpkin Scones from A Baker's House
Pumpkin Sourdough Bread from Passion Kneaded
Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
Sesame Seeded Semolina Bread from Karen's Kitchen Stories
Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Labels: Breads, Bread Bakers, Flaxseed, Egg, Multigrain Flour, Melon seeds, Sunflower seeds, Onion seeds, Healthy