Recipe: Rava Toast / Sooji Bread Toast
Prep time: 15 mins
Cooking time: 15 minutes
- Bread Slices: 8
- Rava (Semolina / Sooji) ½ cup
- Curd (Plain Yogurt): 2 Tablespoon
- Water: ½ cup or as required
- Salt: ½ teaspoon or as required
- Red Chili Powder: ¼ Teaspoon
- Chaat Masala: ½ Teaspoon
- Butter: as required to roast
- Onion: ½ of a medium one, finely chopped
- Bell Pepper: 1/4th of a medium one, finely chopped
- Tomato: 1, finely chopped
- Green chili: 1, finely chopped
- Coriander leaves: 1 tablespoon, finely chopped
- In a bowl whisk curd. Add rava, salt, red chili powder, chaat masala, chopped onion, bell pepper, tomato, chili and coriander leaves in the bowl. Mix well.
- Add water to make a thick batter like toothpaste. Keep this aside for 10 minutes.
- Heat a non-sticky tawa.
- Once the tawa is hot, grease it with butter.
- Place as many bread-slices on it separately as you can. I used 4 slices at a time.
- Add 2 tablespoon of the rava batter on top of each bread-slices and gently spread it all around.
- Wait for 1 minute, when the rava layer starts to dry up a little, apply litter butter on each slice and flip them all carefully.
- While you are waiting for the rava layer to become dry, keep an eye on the bottom part of the bread-slices, they might over-cooked, so adjust the heat accordingly.
- Roast for 1 minute.
- Flip and roast until both sides are done well.
- Take them out. Serve with green chutney or tomato ketchup.
Prep Time: 40 Minutes
Cook Time: 10 Minutes
For the Dabeli Masala
- Red dried Chili: 1
- Cumin Seeds: 1 Teaspoon
- Coriander seeds: 1 Teaspoon
- Cloves: 2
- Cinnamon Stick: 1/2 inch
- Black peppercorn: 10-12
For the Chili Garlic Chutney
- Garlic: 5-6 small cloves
- Red dried chili: 2
- Hot water: ¼ Cup
- Salt: ¼ teaspoon
For the Potato Masala
- Potato: 4, boiled and mashed
- Dabeli masala: 3 Tablespoon
- Tamarind-Dates Chutney (imli-khajur ki chutney): 3 Tablespoon
- Salt: ½ Teaspoon or to taste
- Oil: 2 Tablespoon
- Ginger-chili paste: ½ Teaspoon
- Onion: 1 big, finely chopped
- Coriander leaves: 2 Tablespoon
- Peanuts: 3 Tablespoon
- Bun Breads: 6
- Butter: as required to roast the buns
Thin Sev: 2 Tablespoon
- Dry roast the dabeli masala ingredients for 3-4 minutes. Let it cool for 5 minutes, then grind it to smooth powder. Keep aside.
- Soak 4-5 small garlic cloves and 2 Red dried chilies in ¼ cup of hot water for 10 minutes. Grind it to smooth paste. Transfer it to a bowl, mix salt and keep aside.
- In a big bowl, peel and mash the boiled potatoes.
- Heat 2 tbsp oil in a pan. Once oil is hot, roast peanuts and take them out.
- In remaining oil, add half of the chopped onion and ginger-chili paste. Saute for 3-4 minutes.
- Add 3 tbsp Dabeli masala, 3 tbsp tamarind-dates chutney. Mix well.
- Add the mashed potato, salt, half of the roasted peanuts, half of the chopped coriander leaves. Mix everything well and let it cook for 4-5 minutes. Turn off the heat.
- Take a bread bun, apply chili garlic chutney on inner side of both pieces, spread 2 tbsp of the potato filling, close the bun and roast on a heated non-sticky tawa with butter until both sides is light brown. Remove it from tawa and serve with some chopped onion, coriander leaves, sev and roasted peanuts.
- Likewise, make all the 6 Dabelis and enjoy.
- You may give pomegranate arils while serving. It is not mandatory.
Recipe for Easy homemade Paneer Kulcha. Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of Naan.
Prep Time: 2 Hours
Cook Time: 20 minutes
Serves: 5 (enough for 2-3 people)
For the dough
- Plain Flour (maida): 2 Cups
- Warm Water: 1 Cup or as required
- Salt: 1 teaspoon
- Sugar: 1 Teaspoon
- Active dry yeast: ½ teaspoon
- Oil: 1 Tablespoon
For the Filling
- Grated Paneer: 1 Cup
- Grated Carrot: ¼ Cup
- Chopped Onion: 1 small
- Green chili: 2, finely chopped
- Ginger Paste or crushed: ½ Teaspoon
- Salt: 1 Teaspoon or to taste
- Red chili Powder: ½ Teaspoon
- Garam Masala Powder: ¼ Teaspoon
- Aamchur Powder: ¼ Teaspoon
- Ghee / Butter: for greasing
- Black seeds (Kalonji): 1 Teaspoon
- Coriander Leaves: 1 Tablespoon, chopped
- Flour (Maida): ¼ cup for rolling the kulchas
- In a bowl, add grated paneer, grated carrot, chopped onion, green chili, ginger, salt, red chili powder, garam masala and amchur powder. Mix well and divide it into 5 equal portions. Keep it aside.
- In a small bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
- Take another deep bowl with lid. Add the flour and yeast water. Mix well.
- Using warm water knead a soft dough.
- Add oil and knead again.
- Cover the bowl with a lid and keep it aside for 1-2 hours.
- Remove the lid. You will see the dough has slightly raised in size.
- Knead the dough again and divide into 5 equal portions and roll into balls.
- Roll each ball into 3-inch diameter circle.
- Add 1 portion of the paneer filling in the middle and seal all the edges. On the sealed side, spread some black seeds and coriander leaves. Sprinkle some dry flour and flip it carefully. Sprinkle some more dry flour on the other side and gently press it so all the seeds and coriander leaves get stuck to the kulcha. Now roll it to a 6-7-inch diameter circle or oval shape.
- Heat Tawa in high flame.
- Brush water in one side of the kulcha, where no black seeds are attached. Place the water brushed side of the circle, on the tawa. Press it gently so it gets stuck on the tawa. Wait for 1 and 1/2 minutes and flip the tawa with the kulcha stick on it, over the gas. In medium flame cook for 2-3 minutes
- As I am using induction cooktop, it does not have flame. So, I do not brush the kulcha with water. I simply put the kulcha on tawa and cook it on tawa itself flipping both sides in every 30 seconds until it is cooked.
- You may bake it as well in 375 F / 190 C degree pre-heated oven for 8-10 minutes flipping it after 4-5 minutes.
- Using a spatula or tong take the kulcha out of the tawa.
- Brush with ghee / butter and serve with some creamy gravy or dal.
- Instead of yeast, you may use 1/4 cup of curd / yogurt to make the dough.
- For more softer kulchas, you may knead the dough with milk, instead of water. It is called as doodhie kulcha
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Serves: 2 tikki for 2 people
- Bread slices: 4
- Grated Mozzarella Cheese: 4 Tablespoon
- Salt: 1 teaspoon or to taste
- Black pepper powder: ½ teaspoon
- Butter: 1 tablespoon or as required to roast
- In a bowl, mix grated cheese, salt and black pepper powder. Toss well.
- Take 1 bread slice, dip it in cold water and immediately take it out. Using both hand palms squeeze out all the water.
- Take 1 tablespoon of the cheese-mix and put in the middle of the bread. Seal the edges of the bread and roll into balls, then flatten the ball pressing gently. There should be no crack, otherwise cheese will come out while cooking.
- If it is wet and sticky, freeze them for 30 minutes or roll in corn flour or flour.
- Heat a non-sticky tawa or flat pan. Grease it with butter.
- Place the bread cheese tikkis on the tawa. Spread some butter on top of each tikki, flip those after 1 minute. Spread some butter on the other side too. Let it cook until both sides are golden brown and crispy flipping every 1 minute for 3-4 minutes.
- Serve hot with tomato ketchup.