Aloo Kulcha

                                                      Aloo Kulcha

       From the time we visited Amritsar back in 2016, my son has been asking for this aloo kulcha. He happened to taste from the famous "Kulwanthsingh Kulcha" near the golden temple. He says "Punjab - the food heaven", he likes no.. no... he loves Punjabi food be it kulcha or paratha or naan or any subzi's. 
       He had buttery aloo kulcha with chole masala for breakfast at the food outlet. So i tried to replicate the flaky, buttery, yet very soft kulcha. I passed my son's quality test. So i am confident in posting the recipe.

Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 5 to 7 minutes per kulcha and 30 minutes for aloo filling

Ingredients:
All purpose flour or maida: 2 cups
Butter: 50 gs to 75 gms
Water: as needed
Salt as per taste
Curd well beaten: 1/2 cup

For Filling:
Big boiled potato: 3 nos
Finely chopped onions: 1 no
Green chilli finely chopped: 1 no
Ginger: 1 inch piece
Coriander leaves (Finley chopped): 1 teaspoon 
Salt as per taste
Oil: 2 tea spoons
Jeera powder: 1/2 teaspoon 
Turmeric powder: 1 teaspoon
Garam masala: 1 teaspoon

Method:

For Stuffing:

1. Pressure cook the potatoes for 5 to 6 whistles and when the pressure  subsides, take the potatoes out and cool it to room temperature. Mash it well.
2. Finely chopp the onions, green chillies, coriander, ginger and keep it ready.
3. Place a pan and add 1 teaspoon of oil and heat it. When it is hot, add chilies, ginger and onions and fry till onions caramelize. Now add the mashed potatoes and mix well.
4. Add cumin or jeera powder 1/2 teaspoon, turmeric powder and garam masala. Mix thoroughly and add the remaining oil and mix well.  
5. When all the ingredients are mixed up, put off the flame and let it cool to room temperature.

For Kulcha:

1. Take a wide bowl, add the maida, 25 gms of butter, 1/2 cup of beaten curd, salt and mix well. 
2. Sprinkle water and knead it well to soft dough. Let it rest for 30 minutes. 
3. After 30 minutes, take the dough and divide it into equal parts (Lemon sized balls).  
4. In the meantime make the stuffing into lemon sized balls and keep it ready. 
5. Take the dough ball and roll it into round disc and smear 1/2 teaspoon butter and then fold it back to lemon sized ball, likewise make all the dough and keep it ready.
6. Now take the buttered ball and roll out into small disc and place the stuffing in the center.
7. Lift from one end of the edge and start pleating and folding and forming the pleats one by one towards the end. Join the pleats in the center and slightly flatten it. 
8. Like wise make all the kulcha"s. 
9. Now roll it into chapathi carefully.
10. Place a tawa on the stove over a high flame, put the kulcha and apply butter or oil over it. Cook it,till small brown spots began to appear, cook it on both the sides, till appears flaky. 
11. Take it out and slightly crumble it between your hands. Serve it hot with punjabi chole masala, pickle and with dollop of butter over the kulcha.

Note:
1. The stuffing can be from panner or cauliflower or aloo.
2. Kulcha's are made using maida and lots of butter. If you are diet conscious, relish this dish once in a year during winter.
3. For the chole masala i have already posted the recipe previously.

Pirandai Thuvayal

                                                     Pirandai Thuvayal

            The "Pirandai" belongs to the creeper variety, it has a lot of medicinal uses, it soother ulcer, indigestion. Usually pirandai thuvayal is served during festive lunches.
            I happened to taste this pirandai thuvayal at my husband's cousin's house, they made this for their Father's "Devashom" ( Death anniversary). So i thought it has to be made only for devashom. Later when talking to my friends, they said it is not so and consumed regularly.
           So after that I started making pirandai thuvayal regularly ie, 10 days once. This pirandai is favorite for my nephew. He likes it very much that he refuses to share this thuvayal with anyone. Cleaning the pirandai is very trickish, one has to discard the nodes & take of the vines as we do for french beans. But before all  this apply sesame oil generously on your palms and do, otherwise the pirandai may cause persistent itching in your palms, which may last for a day. 

Preparation Time: 1/2 an hour
Cooking Time: 20 minutes
Grinding Time: 5 minutes
Yields: Serves 4

Ingredients:

Pirandai Stems: 3" inch piece 4 to 5 nos
Urad dhall: Equal portion to pirandai or may be 1 tablespoon
Tamarind: Gooseberry or Marble sized ball (as per you)
Coconut: 1/2 tablespoon of tiny pieces
Red chilli: 2 to 3 nos
Salt as per taste
Sesame Oil: 1 tablespoon 

Method:

1. Apply sesame oil generously on your palms before cleaning pirandai. Cut all the nodes and discard it.
2. Remove the thread-like structure from the sides of the stem, as we do for broad-beans or french beans.
3. Cut into small pieces and wash it well. Pat it dry using soft cloth.
4. Cut the coconut kernel into tiny pieces and keep it aside.
5. Place a heavy bottomed pan or kadai on the stove over a medium flame.
6. Pour 1 tablespoon of sesame oil into the pan and heat it.
7. When the oil is hot, add the pirandai and fry it till it becomes brown and crisp. Drain excess oil.
8. Take it out of the pan and place it in a plate to cool.
9. In the same remaining oil fry the urad dhal till it becomes golden brown and  nice aroma comes out.
10. Place it in the same plate to cool.
11. Now add coconut pieces and fry till becomes golden brown and place it on the same plate to cool.
12. In the same pan fry the tamarind and red chilles for less than a minute. Place on the plate to cool, add salt as per your taste.

13. When everything has cooled down completely, grind it a mixie jar to a fine paste. Sprinkling  water in between.
14. It should be very thicky.
15. Place a small pan over the stove on a medium flame, add sesame oil and heat it.
16. When it is hot, add mustard seeds and allow it to splutter and  a few curry leaves.
17. Add this tempering to the pirandai thuvayal, mix it well.
18. Serve it along with hot rice. 
19. Stays well for a week, when refrigerated.

Note:

1. The quantity of tamarind depends on your taste, some may like it sour, while others may not.
2. Fry the pirandai to golden brown and crisp, otherwise it may cause you an  itchy-tongue.