Gourmet_Haven

Best served with chole or chickpea curry these fluffy kulche taste amazing! Here is the link to the recipe for the curry: https://gourmethaven.blogspot.com/2020/04/egg-curry-hyderabadi-style.html Ingredients: A.p flour 3 cups. Sugar 1 tsp. Dry yeast 1 1/2 tsp. Warm water 1/4 cup. Yoghurt 3 Tbsp. Salt 1 tsp. White sesame seeds. Butter. Fresh coriander leaves. Method: To a bowl add the dry yeast and warm water and stir well. Let rest for 10 mins or until bubbles appear on the surface. To a large bowl add all the dry ingredients and whisk together. Then add the yoghurt and yeast mixture. Stir to make a shaggy mess and knead for 5-10 mins until smooth. Cover it with a damp cloth and Let rest for 1 hour or so. Divide the dough into equal portions of 12. Roll the dough a very little bit and place a few of the chopped coriander leaves and some sesame seeds. Then sprinkle some a.p flour and roll into an oval shape. Turn the kulcha around and spread a few drops of...

Ingredients: Any rusk/cookies/biscuits. 4 Marie biscuits/any cookies. 1 Tbsp cornflour. 500 ml whole milk. 4 Tbsp Gulkand. 2 Tbsp sugar. 3-4 drops of red food colouring (optional). Cashews/almonds/pistachios... Method: Remove 1/4 cup of milk in a seperate bowl. Mix it with the cornflour and keep it aside. Place the milk on the stove on high. To a blender, add 5 biscuits/cookies and form a fine powder. To the milk add the gulkand, sugar, biscuit crumb and whisk well. Add the food colouring drop by drop and keep whisking. Once the milk has come to a boil, add the cornflour slurry and keep whisking. Make sure there are no lumps and nothing sticks to the bottom. Once it's all come together, take it off heat and and spoon it onto  rusks/cookies/biscuits and sprinkle chopped nuts over it. Serve once it's cooled down a little!

Stick on till the end to see how to make the unique skirrt for the momos! Ingredients: (wrapper) 1 and a 1/2 cup or 187g a.p flour. 1/2 cup warm water. Required salt. 1 Tbsp oil. Ingredients: (filling) This is a vegetarian dumpling but you can use beef or any other meat instead of the soy! 1 handful of chopped scallions/spring onion. 1 cup granulated soya. 2 green chillies. 1 medium carrot. 1/2 cabbage. 1 medium onion. 1 Tbsp soy sauce. 1 Tbsp hot sauce. A pinch of sugar. 1 Tbsp garlic powder. 1 Tbsp onion powder. 1 Tbsp chilli powder. 1 tsp pepper powder. 2 tsp oregano. Method: (wrapper) Mix the flour and salt in a large bowl. Then, add the water and just mix around until the dough is moistened and it's a shaggy mess. Let rest for 15 mins under a damp cloth. Next, add the oil and knead the dough till smooth for 5 mins or longer. Let rest for an hour or so! After the resting is done, roll the dough into a rough log and cut it into two halves....

Ingredients: 4 medium tomatoes. 2 medium onions. 200g-300g paneer/cottage cheese. 2 pods of elaichi/cardamom. 1 piece of cinnamon. 2 tsp ginger garlic paste. 2 red chillies. 1 bay leaf. 2 tsp cumin/jeera seeds. 1/4 tsp turmeric powder. 3 Tbsp Kashmiri red chilli powder. Pinch of coriander powder. 1/2 tsp garam masala. 1 Tbsp kasuri methi. 1 Tbsp fresh coriander leaves. 3 Tbsp of fresh cream. Pinch of Sugar. 1/4 cup of cashews. 4 Tbsp oil. 5 Tbsp butter. 3 Tbsp ghee. Method: 1) To a non stick flat pan add 1 Tbsp oil, 1 Tbsp ghee and 1 Tbsp butter and heat it up a little. Then decrease the flame and add 1 Tbsp red chilly powder, a pinch of salt and the turmeric powder. Then place the cubes of paneer and let them get a very slight colour on all sides. NOTE: Make sure to not fry them on neither high heat nor for a long time as they tend to get rubbery very fast! Once done, set aside! 2) To another hot pan/dish add 1 Tbsp of oil and 1 Tbsp of ghee. Heat it...

Makes 6 parathas. Ingredients: For dough: 250g wheat flour. 10g sugar. 4g salt. 12g oil. 150-165g of warm water. For filling: 120g onion. 375g potatoes. 10g ginger. 15g garlic. 8g green chillies. 7g salt. Fresh coriander leaves. 1/2 tsp chaat masala. 1/4 tsp cumin powder. 1/2 tsp Oman/Ajwain seeds. 1 tsp bajja masala (1Tbsp fennel seeds, 1Tbssp cumin seeds, 2 pods of elaichi,1tsp corainader seeds) Method for dough: Whisk all the dry ingredients together in a large bowl. Add the oil too. Slowly add the water little by little and mix the dough along. We're looking for a dough that's neither too dry nor too wet! Knead for about 5 minutes. The dough should be nice and smooth. Let it rest for 1/2 hr to 1 hr. Method for filling: Begin by washing your potatoes and cutting them in half with the skin. Give the potatoes a few slits at random places to make it easier to peel later on. Ideally you should steam them to get them to be a little dry but if yo...

Ingredients: 1 whole cabbage. 1 medium sized carrot. 4 green chillies. A handful of cilantro/coriander leaves. 2 tsp pepper. 1 Tbsp garlic powder. 1 Tbsp onion powder. 2 tsp oregano. 2 Tbsp red chilli flakes. 3 Tbsp cornflour + 2 Tbsp. 3 Tbsp all purpose flour + 2 Tbsp. Salt. Cheese sauce (Ingredients): 6 Tbsp cheese spread or shredded cheese of any kind that melts easily. 3 Tbsp mayonnaise. A pinch of salt. A pinch of pepper. 1/2 cup whole milk. 1 tsp cornflour. Method: Shred the cabbage and carrot really well. To that add the green chillies, cilantro, 1 Tbsp of salt and toss them together. Set aside for 10 minutes or so. After 10 minutes, place all the veggies in a muslin cloth or a clean cloth and twist, turn and squeeze to remove as much water possible. To a large bowl, add the veggies, pepper, garlic powder, onion powder, 1 Tbsp of chilli flakes, oregano, 3 Tbsp cornflour and 3 Tbsp all purpose flour and stir well. Get in there with your hands and m...

Ingredients: 2 big bunches of spinach. 2 handfulls of fresh/frozen corn. 5 cloves of garlic. 2 Tbsp of any oil. Bread. Any cheese. Black salt* Chilli flakes. Pepper. A stick of butter. Method: To a wok, add 2 Tbsp of butter or oil and the finely minced garlic. Saute till they're tender and NOT brown. Add the chopped spinach to it (leave the stems out and make sure the leaves are well chopped). Keep cooking the spinach until it completely wilts all its water and the water is mostly dried out. It's very easy to oversalt your spinach so be mindful while salting (switch the salt half and half with black salt if you like). Add the corn once the spinach is cooked and cook off until they're tender and nice too! Also add pepper and taste for salt! On a slice of buttered bread place some of the spinach corn mixture and level it up a bit. Shred some cheese over it and bake it in the oven at 120 degree C for 10-15 minutes or until the cheese has melted and the b...