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Wednesday, 9 April 2014

Kulcha with Shahi Murg


INGREDIENTS:
1 cup wheat flour
1 cup all purpose flour(maida)
2 tsp oil
1 tsp sugar
1/2 tsp baking powder
1/4 cup curds
1/4 cup warm milk
Salt to taste
4 tsp roasted sesame seeds
chopped coriander leaves
oil or ghee for roasting
PROCEDURE:

  • In a bowl take milk,curds and add baking powder,salt,sugar ,oil and mix well
  • Add flour and knead  a soft dough (use more milk if needed)
  • Keep covered for 1/2 an hour
  • Devide into equal portions and make balls
  • Roll each ball into a triangle or any shape of your choice,sprinkle some sesame seeds and chopped coriander leaves on it and press  it lightly
  • Heat tava and roast kulcha on both the sides using oil or ghee
  • Serve hot with any curry
SHAHI MURG RECIPE:

INGREDIENTS:
1/2 kg chicken pieces
2 tsp + 3 tsp oil
2 bay leaves
1 badi elaichi
2 cloves(lavang)
1/2 inch cinnamon(dalchini)
5 pepper corns
1/2 inch ginger
5 garlic cloves
2 onion slices
1 big tomato cut into cubes
2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tsp cumin powder
8 cashew nuts
Salt to taste


2 tsp fresh cream
chopped coriander leaves

PROCEDURE:
In a kadai heat 2 tsp oil and fry the ingredients no 3 to 16 
Cool it and grind to a smooth paste
In  kadai heat remaining oil ,add chicken pieces and cover with a lid till ot is cooked
Add salt to taste and ground masala and boil it
Finally garnish with 2 tsp cream and chopped coriander leaves

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