Masala Kulcha (Indian Bread)

Ingredients:
For the Kulcha:
300 gm all purpose flour
2 Tbsp Yogurt
1/2 tsp Salt
1/4 tsp Baking powder
1 tbsp. Ghee
1/2 tsp. dry yeast

To prepare yeast:
3/4 cup Warm water
1/2 tsp. Lemon juice
1 tsp Sugar

For Filling:
250 gm Potatoes
1 tsp. Chili chopped
1 tsp. Salt 1/2 cup Finely chopped coriander leaves
1 tsp. lemon juice
Oil / Clarified butter for making the Kulcha

Method:
Method for preparing yeast:
1. Sprinkle yeast in warm water.
2.Add sugar and leave it for ten minutes.
3. Add 1/2 tsp lemon juice to it and your yeast is ready.

For Masala Kulcha:
1. Sieve all purpose flour and add baking powder, salt, Ghee, and yogurt to it.
2. Prepare the soft dough with yeast- water, and leave the dough for about two hours.
3. For the filling boil the potatoes and mash it very smoothly. Now mix the remaining masala and prepare a mixture.
4. Make small ball from the dough, roll into a disc shape and put potato filling on it. Give it a ball shape by sealing its edges. Finally roll it into a thick paratha and bake on griddle by applying Ghee or oil.

Onion Kulcha (Indian Bread)

"Perfect for Grill Lovers, this bread is also great to be finished cooking on the grill during warmer seasons"

• • Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water.
  • Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
  • Oil the dough, cover with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in size.
  • ***While the dough is rising, Make the filling:
  • Squeeze out all the water from the chopped onions.
  • If the onions still appear to be watery, add a small boiled grated potato to your filling.
  • In a mixing bowl combine all the filling to form a lumpy consistency.
  • Set aside until the dough has risen and is ready to form into kulchas.
  • ***How to make the Kulchas:
  • Preheat the oven to 400 degrees, and lightly oil two baking sheets.
   make the dough:
• Whisk together the milk, sugar, water, yogurt and egg.
• 
  • Lightly dust the rolling surface with flour.
  • Roll the dough into a log and cut it into 8 equal portions. Take one portion of the dough and roll into a ball between the palms of your hands, flattening the ball. Place it on the floured surface and roll it out into a circle about 6 inches in diameter.
  • Add a tablespoon of the filling to the center and bring the sides up and together, pinching them to seal and form a ball.
  • Flatten lightly. Dust very lightly with flour. Roll again about 5 - 6 inches in diameter.
  • Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas (four per baking sheet).
  • Place the kulchas in the oven for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot.
  • You can also make these ahead and have them slightly baked, then finish them up on the grill (which I would prefer since they get even crispier)
• Place the flour, salt and baking powder in a large shallow bowl. Mix well.
• Pour the liquid onto the flour and begin to knead.

Garlic Bread !!!

Ingredients:

• 1 loaf French bread, cut in half lengthwise
• 4 tablespoons softened butter
• 1 teaspoon garlic salt
• fresh chopped parsley
• 1/2 cup shredded mozzarella cheese

Preparation:

Butter cut sides of bread. Sprinkle with garlic salt and parsley. Broil until lightly browned; sprinkle with mozzarella cheese and put back under broiler until cheese is melted.

White chocolate brownie :)

Ingredients:

• 1/3 cup unsalted butter, cut into pieces• 6 ounces white chocolate, chopped
• 2 unit egg
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup dried cranberries
• 1/2 cup walnut pieces, (optional), lightly toasted
• unit icing sugar, for dusting

Directions:

1. Preheat oven to 350 F.
2. Butter and line a 9-inch square baking pan with parchment.
3. Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.
4. In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
5. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan.
6. Bake 45 minutes.

Ingredients:

1 packet of soya chunks (nuggets)1/2 bunch of chopped coriander (dhania) leaves
1/2 cup green peas
1 carrot, peeled and chopped
1 " piece of ginger (adrak), crushed
3 cloves of garlic (lehsun), crushed
1 tsp roasted coriander (dhania) seeds powder
1/4 tsp roasted cumin seeds (jeera) powder
1/4 tsp garam masala
3 medium sized potatoes, boiled and mashed
2 green chillies
besan (Bengal gram flour) for coating
salt to taste

Method:

Boil nuggets in hot water for 5 minutes until they are soft and fluffy.
Squeeze out all the water from the nuggets (use a press if necessary)
In a food processor, add all the ingredients except potatoes and chickpea flour, blend to a grainy consistency.
In a large bowl, mix the blended ingredients with the mashed potatoes to form a smooth, pliable mixture.
Divide the mixture into 6 portions.
Shape them into burgers.
Place the burgers in the fridge for 10 minutes.
Make a batter out of chickpea flour, turmeric and water.
Dip each burger into the chickpea batter and fry in a shallow saucepan.
Drain on absorbent paper.
Serve the burgers in a hamburger bun, top it with maggi masala chilli sauce, then lettuce and onion and tomato slices.

Ingredients:

• 2 large baking potatoes, peeled and cut into chunks that will fit in a food processor tube• 3 large eggs, lightly beaten
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• Vegetable shortening for frying

Preparation:

1. Insert the grating disk into a food processor. Send potato chunks down shoot.
2. While the processor is running, send the eggs, flour and salt down the shoot. Process until well combined.
3. In a large, heavy skillet set over medium-high heat, add enough vegetable shortening to come to a depth of 1/4 inch. Heat until hot, but not smoking.
4. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick.
5. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
6. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels.
7. Serve with granulated sugar or applesauce and sour cream.

Note: Add 2 tablespoons grated onion and/or 1 grated garlic clove to the batter, and/or 2 tablespoons fried, chopped bacon, if desired.

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces
• 2 cups buttermilk
• Salt
• Vegetable oil, for frying
• 1 cup self-rising flour
• 1/2 teaspoon sweet paprika
• Freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.