Paneer Kulcha

Kulcha is one type of all purpose flour bread. Normally it goes best with Chole, paneer butter mashala or palak paneer. The other format is to make a sandwich stuffing it with Paneer. It is very popular in north India. You can find it in bakery shops of New Delhi also.


All purpose flour (maida) 2 cupspaneer kulcha1
Salt 1/2 tsp
Yogurt 1 tbsp
Soda bicarbonate 1/4 tsp
Sugar – 1 tsp
Milk – 1/2 cup
Butter 1/2 cup
For Stuffing:
Cottage Cheese (Paneer) grated – 300 grams
Red chilli powder 1 tsp
Chat masala – 1/2 tsppaneer kulcha3
Carom seeds 1/4 tsp
Few sprigs of cilantro, chopped finely
Salt as taste


Place all the dry ingredients for the dough together and mix well. Add yogurt, milk and knead into soft dough. Cover with a damp cloth and rest for an hour.

Take paneer in a bowl, add salt, half teaspoon red chilli powder, chat masala, chopped cilantro, carom seeds and mix well. Divide the dough into six to eight equal portions and form them into smooth balls.

Flatten a portion of all purpose flour dough, place a spoon of the paneer mix in the centre and fold the edges over to form a ball. Bring all the sides of the dough together to the top, covering the filling.

Now lightly use your palm and press down the dough. Using a rolling pin, very gently roll the filled dough. Roll out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.

Heat the tawa on medium flame and place the kulchas on hot tawa, cook on both sides. Brush some butter both side when frying kulchas.

If you want to bake, place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes. Cut into halves the kulcha and serve hot.

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Makhane Ki Kheer

Makhane ki  kheer made during  vrat, festival or fasting in India. In this time we make Kuttu ata puri, Sabudadana pakode, Arbi fries, Sabudana papad, Makhane ki kheer, etc. In this fast we take fruits, milk, curd, lassi in day time. In night we made different types of vrat recipes and we offer these recipes to god.

Makhane ki kheer is little sweet and delicious recipe.  So I like it very much. Lots of protein and calcium avail in makhane. I have made always it in low fat milk.  So it makes a creamy and yummy sweet in taste.


Puffed lotus seeds (makhanas) 1 cupmakhane ki kheer
Sugar 4 tbsp or as taste
Milk 5 cups
Pure ghee 2 tbsp
Saffron 3 to 4 strands (soaked in 2 tsp milk)
Green cardamom powder 1/4 tsp
Chopped Almonds 1 tbsp
Chopped Pistachios 1 tbsp


Heat some ghee in a heavy bottomed pan on gas. Fry the makhanes in the pan. Saute till the makhanes are light brown in color. Then turned off the gas and crush the makhane slightly. Add milk and stir it continuously.

Let it simmer for about 1 to 2 minutes. Then add sugar and saffron milk. Cook it in simmer for few minutes. Mix well and remove from gas. Let it cool in room temperature and then keep it in refrigerator to chill. Serve chilled.

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Nargisi Koftay (Nargisi Meatballs Curry)

Kofta is a Middle Eastern, South Asian and Balkan meatball or meatloaf. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. Mince meat stuffed with boiled eggs are a very popular Pakistani dish, Known as Nargisi Koftae.


For the Koftas:

Finely ground lamb mince 500 gms
Eggs 8
Chopped onion 1
Ginger Garlic Paste 1 tbspNargisi Koftay 2
Red Chilli Powder 1 tbsp
Chopped Green Chilies 3-4
Fresh Coriander 1/2 bunch
Roasted Grams 4 tbsp
Bread Slices 2
Salt as taste

Ingredients for Gravy:

Chopped Onions 2 medium
Ginger Garlic Paste 1 tsp
Tomato puree ½ cup
Yogurt 1/2 cup
Coriander 2 tbsp (powdered)
Green cardamom 4
Ginger garlic paste 1 tbsp
Garam mashala powder 1 tablespoon (Green cardamom, black cardamom, cinnamon, clove, cumin, Whole black pepper)
Salt to taste
Oil 1 cup
Chopped coriander leaves to garnish


Boil 6 eggs till hardboiled. Peel the eggs and keep aside. In a vassal mix minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg. Put the mixed meat in to a food processor and run the processes until well combine. Divide this mixture into 6 equal portions.
Take one egg and a portion of the lamb mix. Wrap the meat mix around the egg and shape it with your hands to form an even “casing” around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate. Let it sit uncovered for 10 to 15 minutes in the regenerator   to evaporate any moisture.

Heat oil in a heavy bottomed pan. Put each egg to hot oil. Roll gently to get all the meat browned all side. Remove from oil and drain all excess oil on a paper towel. Repeat for all remaining eggs.

For Gravy:

In a large pan heat oil and fry onions till they turn golden brown. Add the ginger and garlic pastes. Fry for 2-3 minutes and add the tomato puree and all the spice powders including the garam masala. Mix well. Cook till the oil begins to separate from the masala.

Add yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.  Add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick.
Cut the eggs horizontally in the center into two halves. To serve take a large serving dish, first put the koftas on plate, pour the gravy on top. Garnish with chopped fresh coriander leaves and serve hot with Chapatis.

Tips: It is important that the oil must very hot. This is important because it will prevent breaking.

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Doodh Paak Recipe

Doodh Paak recipe is a gujrati recipe. It is a dessert made during festive occasions. This is a rice pudding, garnished with charoli, almonds and pistachios.


1 ltr milkdoodhpaak
A few saffron strands
1 tbsp rice
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom powder
1 tsp Charoli/chironji
10 Pistachios (slivered)
10 Almonds (slivered)


Dissolve the saffron in 1 tbsp of warm milk and keep aside for few minutes. Wash the rice, drain. Boil milk in a deep non stick pan and simmer for 10-12 minutes, stir occasionally. Add ghee in rice and sauté till light brown.

Add the fried rice in the boiled milk. Simm the gas on low heat upto 20-25 minutes.  Add sugar and stir continually.  Cook on a medium flame till the sugar is completely dissolved. Add cardamom powder and saffron-milk mixture.

Add chironji and mix well. Cook for 10-12 minutes. Garnish with slivered pistachio and almond.

Serve warm or cold Doodh Paak.

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Beetroot, Radish and Carrot Paratha Recipe

This paratha is a simple and easy recipe, and is packed with nutrients, fiber and potassium. It is made by using root vegetables (beetroot, radish and carrot), which are rich in nutrients, low in fat, calories and cholesterol, and are available in this winter season.

Radish is rich in foliate (folic acid), calcium, potassium, and dietary fiber and moderately high in Vitamin C. Beetroots and carrots are anti-bacterial, antioxidants, high in Vitamin A. It cleans your liver and digestive system.


1 cup grated carrotshealthy paratha

1 cup grated radish

1 cup grated beetroot

2 1/2 cup wheat flour

1/2 cup gram flour

1 tablespoon oil

2 green chili, chopped (optional)

1/4 teaspoon turmeric powder

1 pinch asafetidagrated radish, beatroot

1 tablespoon roasted cumin powder

1 tablespoon fennel seed

Salt to taste

Extra wheat flour for dusting

Oil or Butter for frying


Mix the wheat flour, gram flour and 1 tablespoon of oil. Add cumin powder, red chili powder,  turmeric powder,  asafetida,  chopped green chili and fennel seed in it.

Add grated carrot, radish, and beetroot into the flour mixture. Mix well. Knead the dough using warm water as needed.

Apply little oil around the dough, cover and keep it aside for 15 minutes. Divide the dough into 8-10 equal portions depending on your desired paratha size.

Heat the skillet on medium flame. Take the dough, flatten it with your palm, dust it with wheat flour and roll out each ball of dough thinly.

Put the rolled paratha on the hot skillet. Cook both sides using little oil. Cook the paratha till golden Browne. Serve hot with curd, chutney or pickle.


If you are health conscious you can use peanut butter.

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Rajgira Ata Theplas

Rajgira Ata Theplas are made during fasts (Navaratra fast) . Rajgira paratha made with rajgira ata and spicy mixture. This paratha is eaten with curd during festivals.


Rajgira flour– 1 cuprajgiri ata thepla2
Ginger paste 1/2 tsp
Potatoes,boiled and mashed  2
Chopped green chili  2
Sesame seeds 1 tsp
Ghee 3 tbsp
Rock salt as taste
Extra ghee for frying
Fresh coriander leaves, chopped (optional)   2 tbsp


Put the rajgira flour in deep bowl. Add ginger paste, rock salt, sesame seeds and green chillies. Mix well with your fingers.
Add mashed potato, coriander leaves and ghee in it. Knead the dough using water as required. Cover with muslin cloth and set dough aside for half an hour.

Make lemon sized balls & roll each ball softly like a chapati. Heat a griddle. Cook theplas on both sides and shallow fry using ghee as required. Repeat the remaining theplas with the similarly process.

Serve hot with yogurt.

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Chicken 65 Recipe

Chicken 65 is an Indo China continental recipe. Chicken 65 is a deep fried hot and spicy bar snack. It is a quick appetizer. It is crispy in out side but inside is soft and juicy.  Once my younger brother was given me a treat in a 3 star hotel for his first salary. He gave the menu book but said didi (sister) why don’t you try chicken 65? Really my brother’s choice was tasty. It was spicy in taste, red in colour. You can also make just like in restaurants.


Boneless chicken 500 gm (cut into 1½ inch cubes)
Yogurt 1/2 cup
Lemon juice 1 1/2 tbspchicken65
Corn flour 2 tbsp
Ajinomoto (msg) 1 pinch
Oil 1 cup
Salt as taste
Bunch of curry leaves
For spice powder:
Kashmiri chilli powder 1/2 tsp (optional)
Dried red chhili
Garlic 6 cloves
Ginger 2 inch piece
Coriander seeds 2 tsp
Blackpapper 1 tsp


Wash the chicken very well. Grind all ingredients of masala in to a fine paste. Mix yogurt, lemon juice, corn flour, salt. Add two tablespoons oil in the masala paste.  Add chicken with the masala paste and marinate for an hour in a refrigerator.

Heat some oil in a thick-bottomed kadai. Put the chicken pieces in small batches of little amount and stir-fry. Fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.

Then fry the chicken on a low flame until golden brown, turning every once in a while. The out side of chicken will be dark golden brown. Drain and remove on a paper towel.

Then you fry the next batch. Repeat it till all marinate chicken end.  Add the curry leaves when you are frying up the last batch and let it turn crisp.  Red and spicy chicken 65 is ready to serve with sliced onion and lemon wedges.

Tips: You can use rice flour to give the outside a bit of crispness

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Urad Daal Kachori

A perfect kachori is that which is puffed up. This flaky kachori is filled with a fried urad dal mixture and deep fried in oil.

Main thing in this kachori fry on a very slow flame so that the crust is crisp and cooked on the inside. This is called also rajsthani kachori. There is lot of mashala and asifatada use in this recipe.


For The Dough:kachori
2 cups plain all propose flour
1/4 cup melted ghee or oil
1/2 tsp salt

For Filling:

1 cup white gram split
1 teaspoon Cumin Seeds
1 teaspoon crushed coriander seed
1 teaspoon crushed anise seed
1 pinch of asofoetida
1 tsp ginger-green chilli paste
1 tsp red chilli powder
1 tsp garam masala
1 tbsp dried mango powder
3 tbsp oil
Extra 1/2 litere hudson canola oil for fring


Wash and soak the white gram split for 3-4 hours.
Mix all the ingredients of dough and knead into semi-soft dough using little warm water.

Keep covered under a wet muslin cloth. Keep it on warm place.
Drain the water from split and grind coarsely. Heat some oil in a frying pan. Crackle the cumin seeds. Add asafoetida in it.

Add ginger-green chilli paste, crushed coriander seed, crushed anise seed, red chili powder, dried mango powder and salt as taste. Fry all the spices well.  Add grinded split to it and fry for some times. When the split turns brown in colour, add coriander leaves and garam masala into the mixture.

Turn off the heat.  Let it cool for some time. Heat some oil in a deep pan to fry the kachori. Make small balls of the dough as tennis ball. Roll the ball slightly and stuff a teaspoon of the dal mixture.
Surround the filling mixture with the dough by slowly stretching it over the filling mixture. Seal all the ends tightly and remove any excess dough. Roll each filled portion into a 60 mm. (2½”) diameter circle taking care to ensure that the filling does not spill out. Press the centre of the kachori with your thumb.

Put this kachori into the oil, turn the heat slow. Fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachori should puff up like puri. Take it out on a papper towel.
It can be stored in air-tight containers for up to a week. Make before this holi. When your guest arrives, warm up the kachoris in a slow oven for about 7 to 10 minutes.

Serve them with aloo ki sabji or green red chutney.

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Rajma Cheese Parathas

Rajma Cheese Paratha is fully loaded with protein, iron and zinc. It is a stuffed paratha, filled with rajma and cheese. Recently my neighborhood aunt had made this.

I have just little modify it. I have added some cheese in it. It was a delightful combination. It is not only tasty also so many vitamins in it.


For the dough:rajma_cheese_paratha

1 cup whole wheat flour

2 tsp oil

Salt as taste

For the rajma filling:

1/4 cup red kidney beans, soaked overnight

1/2 cup chopped onions

1 large sized clove of garlic finely grated

2 tbsp Coriander leaves, finely chopped

2 tsp grated ginger

1 tsp cumin seed

1/2 tsp garam masala powder

1/2 tsp turmeric powder

4 tbsp grated processed cheese

Oil for cooking

Extra ghee for frying paratha

Salt – to taste


For the dough:

In a wide bowl sheave wheat flour. Add salt and required water, mix well and knead it in soft dough.

Add salt and turmeric powder in rajma. In pressure cooker boil rajma with enough water. After 5 to 6 whistles swich off the flame.

Let it cool for 10 minutes. Drain water from rajma and Smash it with the back of ladle to get a coarse consistency

In pan heat oil, crackle cumin seeds. Add chopped onions, ginger and garlic and fry till the onions are light brown. Add chilli powder, garam masala powder and chopped coriander leaves.

Add cooked rajma and mix well. Cook the rajma till the mixture is dry. Let it cool for few time. Add the grated cheese init and mix well.

Take big lemon size dough and shape the dough into a cup. Stuff rajma cheese stuffing at the center and gather the dough from all sides. Close the cup. Roll out into a round very carefully, dusting with wheat.

Heat a tawa, and place the paratha on it. Apply a little ghee on it. Then turn over and apply ghee again and roast it till the paratha color is golden brown. Repeat it to make more parathas. Serve these parathas with curd or pickle.

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Nilgiri Chicken Korma

Nilgiri Chicken Korma is one of the best non-veg recipe. It is made for a wonderful side with naan , lacha pararatha or biriyani. Its origin is the hill station of Tamil Nadu in India. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma.


Chicken 700 gramsNilgiri Chicken Korma
Chopped tomato 1
Chopped onion 1
Chopped garlic 3-4 cloves
Crated ginger 25mm
Red chili powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Lemon juice 1, 1/2 tablespoon
Canola oil 3 tablespoon
Salt as taste

Dry Roast:

Cumin seed 1 teaspoon
Bay Leaves 2
Cardamom 4
Cinnamon 1 stick
Cloves 4
Saunf 1 teaspoon
Poppy seed 1 teaspoon
Grated coconut 5 tablespoon
Cashew nuts 5
Roasted chickpeas 1 tablespoon

Roast: (in 2 tsps oil for 5 minutes)

Green chilis 4
Curry leaves 8
Shallots or small red onion 10
Chopped coriander leaves 3 tablespoon
Mint leaves 14


Make a fine paste of ingredients under ‘dry roast’. Add a few tbsp of water and keep aside. Heat oil in a heavy bottomed pan, add curry leaves. Saute for 2 minutes. Add chopped onions and fry till they become brown. Add ginger-garlic paste and saute for 3 minutes. Add red chilli powder, turmeric powder and salt and combine. Add the chopped tomatoes and fry for 4-5 minutes. Add poppy seed and coconut paste, and cook.

Blend all the greens (Coriander Leaves, Green Chillies and Curry Leaves). Add this green paste in it. Then add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 minutes.
Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with some chopped coriander leaves and serve hot.

I think you must like the gravy of the korma. Try it.

Tips: Vegetarian can cook same process alternative of chicken.

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