Saturday, June 21, 2008

Kulcha & Kofta Curry

This is my entry to Roti Mela at Roti Mela


Maida 2 cups

oil - 2 tsp


baking powder 1/4 tsp

yogurt - 2 tsp

yeast - 1/2 tsp. I used active dry yeast

sesame seeds


Sugar - 1 tsp

In few spoons of warm water add yeast and sugar and keep it aside for few minutes Sieve in salt and flour and coriander/cilantro leaves.

Add yogurt and baking powder to the flour.

Now add in yeast mixture and knead into a soft dough adding warm water or warm milk( I used warm milk)

Keep aside for 2-3 hrs covered. The dough should raise and double in volume. During cold weather it may be kept aside for few more hrs to raise

Knead the dough thoroughly so that the air inside comes out and cover it with a damp towel and keep aside for 10 min

Now make small balls with the dough and flatten like a chapathi. While flattening sprinkle sesame seeds and roast it on a hot griddle.[ Using Tandoor is the preferred way of making kulchas but I dont have one :)]

Garlic can also be added to enhance the flavour although I didn't add it

Kofta Curry

Pulla gummadikaya or kaddu is a vegetable for making koftas but i used sorakaya or lauki instead in this recipe. Ingredients

For Kofta

Lauki/sorakaya - 1

Besan/senaga pindi - 5tsp

salt, garam masala and chilli powder according to taste

oil for deep frying

For Gravy

Tomotoes - 3

onions - 1


ginger garlic paste

cashew nuts

salt, chilli powder and garam masala

dhaniya for garnish

Grate sorakaya and squeeze out all the water. Now add all other ingredients and deep fry the koftas in hot oil. set aside.

For gravy, grind tomotoes and half onion and some cashew nuts to a smooth paste. Slice the remaining onion, heat oil/butter in a kadai and fry sliced onions until they turn golden brown. Now add the tomoto-oinion paste, ginger garlic paste and fry until oil seperated from side. Add salt , garam masala and chilli powder. Let it cook for few minutes and now add fresh cream and bring it to boil. Add koftas to the gravy and cook on low flame for ten minutes. Garnish with dhaniya and serve hot with kulcha.

Thursday, June 19, 2008

Mango Pie

1 1/2 cups graham cracker crumbs
1 cup mango puree
1/4 cup fresh lime juice
1 1/2 teaspoons unflavored powdered gelatin
12 ounces cream cheese, softened
1 stick (1/4 pound) unsalted butter, softened
1/2 cup confectioners' sugar
2 1/4 teaspoons finely grated lime zest
2 cups cold heavy cream
2 firm-ripe mangos, peeled, seeded and sliced, garnish

Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper and set aside. In a bowl, combine the graham crackers with 1/4 cup of the mango puree and mix well. Press firmly into the bottom of the prepared pan and bake until firm, 10 to 15 minutes. Cool completely on a wire rack.
In a small saucepan, heat the lime juice and gelatin over low heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.
In the bowl cream together the cream cheese, butter, sugar, and lime zest until light and fluffy. Add the softened gelatin and remaining 3/4 cup mango puree and mix to combine.
In a clean bowl, whip the cream until soft peaks form. Using a rubber spatula, fold into the mango mixture and pour over the crust, smoothing the top. Cover with plastic wrap and refrigerate until firm, at least 4 hours.
To serve, slice and garnish each serving with 2 mango slices.

Monday, June 9, 2008

Atukulu Uthappam

Ingredients : Atukulu/poha - 1 cup rice - 2 cups Minapapappu/urad dal - 1/2 cup methi seeds - 1/2 tsp sour butter milk - 3 cups salt baking soda Chana dal onions green chilli/curry leaves
Soak all the ingredients in buttermilk overnite and grind into a batter of smooth consistency. Add salt while grinding the batter. Add a pinch of baking soda to the batter and let it ferment soak chana dal for 1 hr in water and drain water later on finely chop curry leaves, green chillies and onions
Heat the tawa and spread the batter into small utappams and sprinkle chana dal, onions, curry leaves and green chillies on each uthappam add sufficient oil and roast it until golden brown turn and roast the other side also After both sides are roasted yummy uthappam is ready. Serve with coconut chutney or any pickle.