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Amritsari stuffed Kulcha recipe is the perfect Indian bread recipe from Punjab. It is a perfect Indian bread recipe for breakfast, lunch or dinner. Also known as Amritsari Naan I can easily have this Kulcha solely with just tangy green chutney. But, Try it once with Chole and Dal it tastes like a heavenly delicacy.

Ingredients for Amritsari Kulcha

To Make Amritsari Kulcha

• 2 Cups Maida/ white flour
• 1 teaspoon Sugar
• 1 teaspoon Baking Soda
• ¼ teaspoon Salt
• ¼ cup fresh Yogurt
• 2 tablespoon Ghee
• 1 cup Warm Milk

To Make Potato Stuffing

• 1 cup Boiled potatoes
• 1 cup chopped Onion
• Coriander leaves
• Mint Leaves
• Kalonji (Onions Seeds)
• 1 teaspoon grated Ginger
• 1 teaspoon Green chillies
• Salt to taste
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Chaat Masala
• 1 teaspoon Crushed Coriander
• ½ teaspoon Ajwain/ Carom Seeds
• ¼ teaspoon roasted Cumin Powder

Methods for making the Kulcha

Steps to Make Naan

• Wash your hands clean and then take a plate where you can easily mix maida or white flour. Now, add 2 cups of white flour or maida in it.
• Add 1 teaspoon of sugar, 1 teaspoon baking soda, ¼ teaspoon of salt on the maida.
• After the salt, add ¼ cups of fresh yogurt, 2 tablespoon ghee and stir them using your hands.
• In order to dough the maida add 1 cup of warm milk in the white flour.
• Now, using your hands gently make a dough of the mix. Knead the dough with your hands for at least 10 minutes till the dough is smooth and soft and it is not sticking on your hands anymore.
• After kneading the dough for 9-10 minutes, cover all sides of the dough with clean moist cloth for an hour or 45 mins.
• After covering the dough with a moist cloth for an hour, take out the dough from the moist cloth, knead it slightly to remove any air present in the dough. Place it on a flat wooden desk (to make the naan)
• Knead the dough to make a circle. Now, apply ghee on the opposite sides of the dough and then fold it.
• Repeat the process 3-4 times, the idea is to spread the ghee in layers in the dough. Repeat the process for one more time. Folding the dough will give you flaky layers.
• After that knead the dough and put it on a plate or dash in such a way that you can easily cut the pieces of dough with a knife. (you can take sizes of the dough as per your liking)
• Now, take one piece of the dough in your hand, pinch sides of the dough and make a round ball of it. As shown in recipe video.
• Repeat the same process with all the dough pieces.
• Cover these round dough pieces with a moist cloth for 15 minutes.

Steps to Make the Stuffing for Amritsari Aloo Kulcha

• Take a bowl and add 1 cup boiled and mashed potatoes in it.
• After that add 1 cup chopped onion, coriander leaves, mint leaves and 1 teaspoon grated ginger in it.
• After that add 1 teaspoon chopped green chillies, salt to taste, 1 teaspoon red chilli powder, 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder in the bowl.
• After adding all the ingredients mix them well using a spoon. (You can use your hands too in order to mix the filling properly)
• After the ingredients are mixed properly, keep them aside.

After 15 minutes take the dough balls out and spread maida on the wooden desk and roll the dough and stuff the aloo/ potato filling in it as shown in step by step method.

• After adding the aloo/ potato filling in the dough, flatten it with your hands, use ghee to flatten the dough with your hands.
• After the dough is flattened in shape then spread some coriander leaves and ajwain on one side of the dough.
• lightly press the flattened bread some more so that the coriander leaves, Kalonji seeds and ajwain stick on it.
• Sprinkle some water on one side of the kulcha so that it sticks on the tawa. When it is done carefully place the naan on the hot iron griddle so that the side of kulcha with water placed down.
• Steps to Tawa Cook Amritsari Kulcha
• After 2 minutes, hold the tawa side and put it upside down the flame. The side of the naan needs to be cooked by the flame.
• Carefully cook all the sides of the naan by holding the tawa upside down. Keep the flame on medium.
• Using a spatula, take out the naan when it’s cooked.
• You will see the beautiful chur-chur (layers) of the naan. Pour an ample amount of ghee on the naan and serve with green chutney. Best goes with Dal Makhni and Amritsari Chole.

Everything you need to know about Sattu

Sattu is Called the ‘Poor man’s protein’, sattu is the latest food which is steadily gaining popularity. Thanks to Bihar, Jharkhand, West Bengal and Uttar Pradesh, this underrated food ingredient has received the much deserving recognition in the recent times. It is basically a flour-like ingredient that is high in nutrients and is often called the powerhouse of energy.
How to make sattu?

Though it is readily available in the market, you can also easily make it at home. All you need to do is to roast the gram (chana) in a wok. Allow it to cool, then finely grind the roasted chana with the help of a grinder. Your homemade sattu is ready to use. You may or may not remove the husk.

Varieties of Sattu

What earlier belonged to a few states, is now a famous and exotic food ingredient that is easily available even in supermarkets. Sattu is now available in different forms that include wheat, barley or sorghum (jowar). All these variations have a certain percentage of roasted gram in it.

How to use Sattu?

Considered as a staple of Bihar and Jharkhand, sattu is now a global superfood that people have started consuming. One of the easiest uses of sattu is to make a sharbat (sweet or salty). According to doctors, this drink protects the body against sunstroke. Made with sattu, onion, lemon juice, black salt, cumin powder, chaat masala and water this drink has a tangy and spicy taste. For making the sweet version, take a glass of milk, add two tablespoon sattu powder, one teaspoon sugar or jaggery and mix well. Have it as a complete breakfast drink. Sattu is also used in making ‘litti’. Apart from that, you can make parathas, upma, or even porridge with it. It can also be mixed in milk, like protein powder and consumed.

Ancient traces

High on insoluble fibre and all other essential nutrients, it is considered a wholesome meal. Workers and farmers prefer sattu porridge (made with sattu, onion, mustard oil, salt, and green chilli) as their mid-day meal that not only keeps them full for longer but also provides instant energy to work under direct sunlight and helps prevent lethargy. 
How is it helpful?

Rich in iron, manganese, and magnesium, and low on sodium, sattu provides instant energy and also works as a cooling agent that further keeps the internal organs at ease and has several other health benefits that are discussed below.

Great for digestion

With rich insoluble fibre, sattu is considered great for the intestines. As an effective tool, it cleanses your colon, and helps remove greasy food, from the walls of intestine and rejuvenates the entire digestion process. It also controls flatulence, constipation, and acidity. 
High in nutrients

The dry-roasting process is the key that keeps the nutrients intact here. Rich in protein, fibre, calcium, iron, manganese and magnesium, every 100 grams of this superfood contains 65 percent carbohydrate and 20 percent protein. 

Summer cooler

Just like Aam Paana, this local drink of Bihar and Jharkhand is the perfect summer cooler that not just provides calmness to the body during the heat, but also protects you against sunstroke.
Good for hair and skin

Sattu helps hydrate the body during summers and as a result, you shine with glowing skin. Traditionally, sattu has been used to treat hair problems. Rich in iron content, it helps reduce hair fall, improves the quality of hair by increasing the oxygen flow to the hair roots.

Controls diabetes

The low-glycaemic index of sattu is good for diabetic people. According to health experts, consuming sattu on a daily basis keeps blood sugar levels under control and also regulates blood pressure. 

Balances cholesterol

The high fibre content of sattu controls the high cholesterol issue and balances by producing more of good cholesterol in the body.

Madra is a thick yogurt based gravy which is a very popular dish in Himachal. Most of the time it is prepared in Himachal’s traditional function called Dhaam and is eaten along with rice and other similar delicacies. Serve Himachali Chana Madra with steamed rice

Ingredients

• 2 cups Kabuli Chana (White Chickpeas) , soaked overnight and boiled
• 2 to 3 tablespoons Mustard oil
• 1/4 teaspoon Asafoetida (hing)
• 2 to 3 Cloves (Laung)
• 1 inch Cinnamon Stick (Dalchini)
• 1 Black cardamom (Badi Elaichi)
• 3 to 4 Whole Black Peppercorns
• 1-1/2 teaspoon Cumin seeds (Jeera)
• 1 Onion , chopped (optional)
• 3/4 teaspoon Garam masala
• 1 tablespoon Coriander Powder (Dhania)
• 1/2 tablespoon Turmeric powder (Haldi)
• Red Chilli powder , as required
• Salt , to taste
• 2 to 3 Green Chillies , slit
• 2 cups Hung Curd (Greek Yogurt) , beaten till smooth
• 1-1/2 tablespoons Rice flour
• 1 tablespoon Ghee

Method of making Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

1. To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a grinder Make sure it doesn’t turn into a fine powder, it should be granulated.
2. Mix rice flour with water and keep it aside. Heat 2 tablespoons of mustard oil to smoking point on medium heat.
3. Add a pinch of asafoetida, cumin seeds and cinnamon.
4. Next, add all the dry spice which we grinded earlier.
5. Add onion and saute it for a minute (this step is optional). Add garam masala powder and coriander powder.
6. Add cooked chickpeas and mix it well with the masala. Add salt and chilli powder to taste.
7. Add some slit green chillies and let it cook for 2 to 4 minutes more.
8. Now turn the heat on low and add beaten yogurt while stirring chickpeas. Keep stirring the mixture until yogurt mixes well.
9. Increase the heat to medium and continue stirring till yogurts starts to boil. Stirring is important to avoid the yogurt from breaking up or cuddle.
10. Add rice flour mixture and ghee and keep stirring. Cook it for another 5-6 minutes until it is cooked and reaches the right consistency.

Please Note: once the gravy will cool down it will become more thick, so serve hot along with Steam rice, this is one of the delicious preparation/ delicacy which is served in all occasions in Himachal Pradesh.

Babru is a traditional breakfast recipe that originates from the Northern state of Himachal Pradesh. This lip-smacking dish draws a parallel to the commonly known poori, except that this one is stuffed.

Ingredients for delicious Babru

• 3 cup wheat flour
• 2 cup refined oil
• 1/2 cup split black gram
• 1/2 teaspoon baking powder
• salt as required or to taste
• water as required

Method of making Babru

. Prepare A Paste Of The Dal

To prepare this delicacy first, soak black gram dal overnight or for 5-6 hours in water. Once done, drain the excess water and add the dal in a blender to grind it into a paste.

. Knead A Wheat Flour Dough

Now, in a bowl mix wheat flour with 1/2 cup of refined oil, baking powder and salt . Combine all the ingredients well and using water knead a soft dough. Seal the dough airtight, use muslin cloth if required. Leave it undisturbed for about half an hour.

. Stuff The Dal Paste In The Dough

When the dough is prepared, take small portions of it and roll it flat using a rolling pin (similar to preparing a chapati). Now in the centre of each portion add the black gram paste. Seal all sides of the potions to make sure the stuffing does not come out. Again roll it back to a circular shape similar to a poori.

. Fry The Babru And Serve Hot

Now, in a wok heat oil over medium flame. Gently slip the prepared babru in the oil and fry on both sides until they appear fluffy and evenly cooked. Transfer into a serving dish and serve hot with any vegetable, tamarind chutney or pickle.

Prep time: 15 minutes

Servings: 4

Ingredients

4 tablespoons unsalted butter

2 tablespoons chives

1/4 teaspoon salt

1/8 teaspoon black pepper

12 large, cleaned, uncooked Omaha Steaks

Wild Argentinian Red Shrimp

Method of making

1. Heat medium skillet to medium-high heat. 2. Add butter cook until melted. Add chives, salt, pepper and shrimp to pan. 3. Cook 2 minutes, turn shrimp and cook for another 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Prep time: 1-12 hours

Cook time: 30-40 minutes

Servings: 4

Butter and Balsamic:

• 4 tablespoons salted butter
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme

Grilled Onions:

• 2 large sweet onions
• 4 wooden skewers, soaked
• 1 tablespoon olive oil

• salt, to taste
• pepper, to taste

1. To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
2. To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
3. To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
4. To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
5. Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
6. On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
7. Remove onions from grill. Carefully remove onions from skewers and place in serving dish. Top with remaining brown butter balsamic mixture and serve with steaks.

Prep time: 10 minutes

Cook time: 5 minutes

Yield: 1 1/2 cups

• 1/2 cup white vinegar
• 1 Ready made Meat patty
• 2 teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove garlic, crushed
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
• 1 bay leaf
• 4 cucumbers, cut into angled 1-inch slices

Method of preparation

1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.