Noodle soup is an art form that take a bit of time, but most of the time its passive cooking. I encourage you to try making your own bowl so that you may savor and appreciate a well-crafted bowl. Pho soup is the authenticity of Indonasia and you can decorate the bowl full of proteins and vitamins, enjoy this healthy recipe.

Ingredients for making the delicious pho Soup

Fragrant Broth

• 2 yellow onions, about 1 pound total, unpeeled
• Chubby 4-inch section fresh ginger, unpeeled
• 1 chicken, 4 pounds, excess fat and tail removed
• 3 pounds chicken backs, necks, or other bony chicken parts
• 5 quarts water
• 1 1/2 tablespoons salt
• 3 tablespoons fish sauce
• 1-inch chunk rock sugar
• 2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
• 4 whole cloves
• 1 small or 1/2 large bunch cilantro

Bowls 

• 1 1/2–2 pounds small flat rice noodles dried or fresh (home made)
• Cooked chicken, at room temperature
• 1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
• 3 or 4 scallions, green part only, thinly sliced
• 1/3 cup chopped fresh cilantro, leafy tops only
• Black pepper

Garnishes as per your preferences

• 3 cups bean sprouts
• 10 to 12 sprigs mint 10 to 12 sprigs Thai basil
• 12 to 15 fresh cilantro leaves
• 2 or 3 Thai or serrano chiles, thinly sliced
• 2 or 3 limes, cut into wedges

Methods of making the Pho soup

Make the pho broth

1. Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), using tongs to rotate onion and ginger occasionally and to grab and discard any flyaway onion skin.
2. After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.
3. Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife. Set the onions and ginger aside.
4. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts. If the heart, gizzard, and liver have been included, discard them or save for another use. (Some cooks like to simmer the heart and gizzard in water and slice them for adding to the noodle bowls.) Set the wingless chicken aside.
5. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.
6. To achieve a clear broth, you must first parboil and rinse the chicken parts. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into the sink (make sure it is clean), and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot. Put the chicken into the pot, breast side up.
7. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.
8. At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Use a pair of tongs to grab the chicken and transfer it to a large bowl. Flush the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.
9. When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely, then cover with plastic wrap and refrigerate; bring to room temperature before assembling the bowls.
10. Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 1 1/2 hours. Avoid a hard boil, or the broth will turn cloudy.
11. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate it for overnight, lift off the solidified fat, and then reheat before continuing) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.

Accompanied the pho soup with below stated Ingredients

1. If using dried noodles, cover them with hot tap water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.
2. Cut the cooked chicken into slices about 1/4 inch thick, cutting the meat off the bone as necessary. If you don’t want to eat the skin, discard it first. Set the chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.
3. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. (For an extra treat, drop in any unused white scallion sections and let them poach in the broth. Add the poached white scallion sections to a few lucky bowls when ladling out the broth) At the same time, fill a large pot with water and bring to a rolling boil.
4. For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl. If you like, once you have finished blanching the noodles, you can blanch the bean sprouts for 30 seconds. They should wilt slightly but retain some crunch. Drain and add to the garnishes.
5. Top each bowl of noodles with chicken, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and cilantro on top. Finish with a sprinkle of pepper, and a half boiled egg.
6. Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve hot garnishes with some flavors herbs. This soup itself a complete meal with lots of proteins and vitamins. Enjoy this splendid recipe with you family and friends.

Schnitzel is a popular German dish but I think it’s popular in all over the Europe. It’s usually served with mashed potatoes or spaetzle but lemons and mustard are a must. Squeezing some lemon juice over the schnitzel is must, it really does make all the difference in the world. And o hope you would definitely love to have this marvelous delicacy.

Ingredients of making the Chicken Schnitzel

• 3 lbs chicken breasts boneless and skinless
• 4 tsp salt or to taste, divided
• 4 tsp black pepper or to taste, divided
• 1 cup all-purpose flour
• 2 cups bread crumbs (I used Panko)
• 4 large eggs
• 1 tsp Dijon Mustard
• 1 tbsp fresh parsley for garnish
• vegetable oil for frying

Accompanied with

• lemon wedges
• Dijon mustard

Method of making the Chicken Schnitzel

• Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don’t tear the meat, until it’s about 1/4″ in thickness. Repeat with the rest of chicken breasts.
• Season the chicken breasts with salt and pepper and keep aside.
• In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper. In another shallow plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
• Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it’s fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on a plate and repeat with the rest of the chicken.
• Heat about 1/4 cup of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time. I used a 10 1/2 skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels. Repeat with remaining chicken.
• Serve Chicken schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.
• In my childhood, I was ready to have this delicacy through out the week and always fight with my siblings to asked the mother to make this dish every other day.

Pav bhaji is a fast food dish from India. It consists of a thick vegetable curry served with a soft bread roll. Its origins are in the state of Maharashtra.it is the very popular street food and made with various different method I have tried out one of the best easier way for your taste buds which will entice your loved one with this fabulous recipe.

Make pav bhaji masala

You can also make pav bhaji masala powder by dry roasting the following ingredients. Powder them in a spice jar and use as needed in this recipe.
2 tbsps coriander seeds
1 black cardamom
1 tbsp cumin or jeera
1 tsp pepper corn
1/2 tbsp fennel seeds
3 red chilies
1 inch cinnamon
3 to 4 cloves
1/2 tbsp amchur

Ingredients for making the Pav Bhaji

• 1½ cup potatoes diced (3 medium or 2 large) (300 grams)
• ½ to ¾ cup green peas (matar)
• ½ to 1 cup cauliflower (gobi florets)
• ½ cup capsicum (bell pepper) chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (¾ cup finely chopped )
• 1½ teaspoon chopped ginger
• 1 green chili (optional)
• 2 medium tomatoes (¾ cup finely chopped )
• ¾ to 1 teaspoon red chili powder (less spicy kind or red chili paste as needed)
• ¼ teaspoon turmeric
• 1 tablespoon Pav Bhaji Masala (use more if needed)
• ¾ tablespoon kasuri methi (dried fenugreek leaves, optional)
• ¾ teaspoon salt

To toast pav

• 4 to 6 Pav (buns) (dinner rolls)
• 1 tablespoon butter for toasting pav
• ½ teaspoon pav bhaji masalapowder

To garnish pav bhaji

• 1 Lemon wedges
• 2 tablespoon onions Chopped 
• 2 tablespoon Coriander leaves
• 1 tablespoon butter

Method of making the Pav Bhaji

Preparation for pav bhaji

• Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker. 
• Pour 1½ cups water and cook until soft or tender. 
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Making bhaji

• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up. 
• Next add ¾ cup finely chopped onions and fry till they turn translucent. 
• Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant. 
• Next add ½ cup capsicums & saute for 3 to 4 minutes. 
• Add ¾ cup chopped tomato and ¾ tsp salt. 
• Fry till tomatoes turn soft and mushy. 
• Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder. 
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies. 
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency. 
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

How to make pav bhaji

• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot. Your personnel touch will fill this recipe with aroma of love and care. Enjoy 😃😃

Candied Bacon Maple Cheddar Burgers-are perfect for summer BBQs, potlucks or just a delicious dinner with the family! Topped with caramelized onions, homemade maple barbecue sauce and candied bacon, a superb nutritious option to fill the hunger.

Ingredients for making the Candied Bacon

Candied Bacon

• 1 lb thick cut applewood smoked bacon
• 1/2 cup light brown sugar
• 1/2 tsp fresh ground black pepper

Caramelized onions

• 3 Tbsp butter
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 Tbsp maple syrup
• 1 large yellow onion, sliced thinly

Maple BBQ sauce

• 1 cup ketchup
• 2 Tbsp apple cider vinegar
• 1/2 cup real maple syrup
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp hot sauce ( I used Chipotle Tabasco)
• 1 tsp garlic powder

Burger

• 2 lbs ground beef ( I like to use 80/20 in burgers)
• 2 tsp salt
• 1 tsp fresh ground black pepper
• 8 slices sharp cheddar cheese
• 8 buns, toasted if desired

Method of making the Candied Bacon

1. Prepare the candied bacon first.
2. Preheat oven to 375°. Line a large baking sheet (with sides) with foil. Place a baking rack on top of the foil (I actually used a cooling rack).
3. Whisk together light brown sugar and pepper in a small bowl
4. Line bacon on rack. Spread sugar mixture evenly over bacon.
5. Bake for 20-25 minutes, turning pan once throughout baking.

1. When done, remove pan from oven and allow bacon to cool on rack.

Caramelized Onions

1. Heat butter in medium skillet over medium low heat. Add onions, salt and sugar and cook for 20-25 minutes until onions are golden brown and soft.

Maple BBQ sauce

1. Mix all ingredients in a small saucepan and bring to a boil. Reduce heat to simmer and allow sauce to cook for 20-30 minutes, stirring frequently. Allow to cool.

Burgers

1. Mix meat and salt and pepper in a bowl. Divide mixture into 8 equal portions and form into patties.
2. Grill burgers for 4-5 minutes on each side.
3. Immediately top with a slice of cheese and allow to melt. Remove burger from grill and assemble, but topping with BBQ sauce, caramelized onions and candied bacon.

Please Note : Enjoy this simple and exotic recipe during the lockdown and for change you can try out for your loved one.

Indulge in homemade Luqaimat this Ramadan, with this heart touching recipe which will surely make/ fill your Eid with warmth of love and respect towards each other.

Ingredients for making the Luqaimat

Start the process of mixing
15 grams yeast
5 grams sugar
400 ml water

Flavor with
150 ml corn oil
2 nutmeg powder

Final main ingredients to mix with
480 ml plain flour
20 grams semolina

1 liter oil for frying
200 grams honey
100 grams date syrup
10 grams white sesame seed
20 grams pistachio crusted.

Method of making the Luqaimat

Take a clean bowl, make the 1st mix and keep a side for 15 mins.
Emulsify the second mixture and add to 1st mixture.
Make the 3rd mix and slowly fold to the above mixture and rest for one hour.
Heat up the oil for frying and scoop the mixture with a spoon and fry until crispy brown.
Pour honey and date syrup on top with sesame seeds, pistachio and serve hot.

Tips: fry the Luqaimat in slow fire and turn occasionally to fry even from all the sides so it’s been cooked.

Try out this delicious recipe and celebrate the Eid with sweet heavenly nectar of Luqaimat “Have a blessed Eid”

Mouth watering delicious, Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with fragrant garlic, which make this dish more palatable and delicious.

Ingredients for making the Chicken

For The Chicken:

• 2 large boneless and skinless chicken breasts halved horizontally to make 4
• 2 tablespoons flour (all purpose or plain)
• 2 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter (or oil)
• 2 tablespoons minced garlic
• 1 1/4 cup chicken broth (stock)
• 1/2 cup half and half or heavy cream(or evaporated milk)
• 1/3 cup finely grated fresh Parmesan cheese
• 2 tablespoons capers (plus 2 tablespoons extra to garnish)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
• 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
• 2 tablespoons fresh parsley

Method of making the Chicken

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
• Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.

Please Note : you can serve this chicken recipe along with pasta, herbs rice or with risotto. Enjoy this creamy dish with your loved one I hope you would love to have this dish and serve it with your love.

Ingredients for making the Biryani

 3 servings

1. For the marination
2. 200 gm Boneless chicken
3. 3 tbsp Curd
4. 1tsp Garlic paste
5. 1tsp Ginger paste
6. 1tsp Garam masala powder
7. 1tsp Red chilli powder
8. 1/4tsp Red food colour
9. to taste Salt
10. For Rice
11. 1 cup Basmati rice (soaked 2 hours)
12. 1 Bayleaf
13. 1 Black Cardamom
14. 1 Green Cardamom
15. 2 Cloves
16. 1″ Cinnamon stick
17. 1/2 tsp Black cumin
18. 1 Onion finely chopped (fried)
19. to taste Salt
20. For Biryani
21. 1 Onion finely chopped
22. 2 tbsp Curd
23. 1/2 tsp Garam masala powder
24. 1tsp Chopped Green chilli
25. 1tsp Red chilli pickle masala
26. 1/3 tsp nutmeg powder
27. 1/3 tsp Mace powder
28. 1/4 tsp Red food colour
29. 1/2 cup chopped coriander leaves
30. 2 tsp dry mint leaves
31. as needed Oil

Method of making the Chicken Tikka Biryani

1. Wash and marinate chicken pieces with curd, red chilli powder, salt, ginger-garlic paste, yogurt, garam masala powder and a pinch of red colour and mix. Let this marinate in the fridge over night or about 6 hours.
2. Heat oil in a kadhaie add Bayleaf, Black Cardamom
3. Green cardamom,Clove,Cinnamon stick and chopped onion and fry till it change colour.
4. Add marinated chicken and fry well.
5. In a bowl add curd, nutmeg powder, garam masala powder, Mace powder, chopped green chilli, Red chilli pickle masala and a pinch of red food colour mix well.
6. Add the mixture in chicken and cook few minutes.
7. Boil sufficient water in pot add bayleaf, green cardamom, black cardamom, cloves, black cumin seeds and salt. Add soaked rice and cook.
8. When the rice is almost done strain it with strainer and set aside.
9. Now chicken is almost done add chopped coriander leaves, dry mint leaves and fry onion.
10. Layer the rice on cooked chicken. Spread the remaining fried onions, mint, and coriander on the rice, cover and cook about 15-20 minutes.
11. Now spicy chicken tikka biryani is ready. For presentations you can save six pieces of morsels of chicken tikka which you can skew in the bamboo skewers and arrange on the top of Biryani. Garnish it with golden onions, mint leaves and boiled egg.
12. Serve hot with Salan or with Burani Raita with salad of your choice. Enjoy this heavenly dish with your loved ones.

chefavtarrana.com/

Learn online cooking during this lockdown at your ease get the recipe book free for the registration of 10 days. Book your slot at the website. Or send your queries on the what’s app. Just a summer offer for you, registration fees INR. 1000 per participants.!

Thank you,

looking forward for your kind response to start this Summer camp especially for you. “Become your own master chef.”

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.