Focaccia Bread

Off late I have been thinking about sharing a bread recipe instead of sharing same kind of dessert or curry recipes. Most of us get nervous when it comes to making any bread related stuff. I am not an expert either in this field. But when it’s something new, I get excited to try it out. So I went ahead and did the experiment with today’s recipe of Focaccia Bread. I tried couple of different recipes of Focaccia Bread and eventually decided to stick to below one. Hope you will like it.  

Before coming to the recipe, let me give a brief introduction of Focaccia Bread. It’s a flat oven-baked, very popular Italian bread. It can be used as a side to meals, as a base for pizza, or as sandwich bread. In style and texture, it’s quiet similar to pizza. If you want something simple and classic, try rosemary and sea salt toppings. But when I searched about Focaccia, I found dozens of different and delicious toppings. The ones I liked are caramelized onions, half olives, cheese and half jalapenos. If you prefer to make focaccia to be a simple herby bread, you may allow only olive and herbs besides sea salt.

It is best served when it is warm. The recipe that I have tried today is highly inspired by Lorraine Pascale's Focaccia Bread. Though I have changed a bit here and there. The process of making Focaccia starts by making a dough of flour, oil, water, salt, sugar and of course yeast. Then it’s baked in an oven. A common practice is dotting the unbaked bread to create multiple wells in the bread. It helps to preserve the moisture in the bread. As a next step, olive oil is spread over the dough prior to rising and baking. Here is the details of the recipe. 

Recipe of Focaccia Bread : One flat loaf , serves 6 to 8 

Preparation time : 30 minutes 
Cooking Time : 25 - 30 minutes 


Ingredients : 

Bread Flour : 500 g ( 2 cups and 1/4 cup )
Active Dry Yeast : 2 tablespoons / 1 sachet 
Olive oil : 80 ml (1/3 cup plus extra for drizzling ) 
Water : 150 - 250 ml ( 1 cup ), warm ( 105 degrees F )
Vegetable oil / oil spray / olive oil : 
Salt : Large pinch 
Sugar : 1 tablespoon
Cheese for topping :  as per your choice, I used a blend of  Mozzarella, Parmesan and Asiago, 1/2 cup,
Fresh Rosemary : 2 teaspoons, minced ( optional )


Method : 

1. Take a mixing bowl, add yeast and warm water and whisk it. Add olive oil, salt, sugar and the flour. Mix it well using a wooden spoon until dough is too stiff and sticky to mix. 

2. Turn the dough out onto a floured work surface. Knead the dough for about ten minutes by hand on lightly floured work surface.  The dough will feel stretchy when it pulled. To test if the dough is ready, make a ball with dough then, using a well-floured finger poke a shallow indent in the side. If the dough springs back, then it is ready. Or knead it for a few minutes longer. Total kneading time is about 8 to 10 minutes.

3. Drizzle 1 tablespoon olive oil into a large bowl, place the dough into the bowl. Coat it with extra olive oil. Cover the bowl with aluminum foil and let it rise in a warm place until the volume gets doubled. It will take 1 to 2 hrs.

4. Take  a baking sheet, coat with olive oil / oil. Turn the dough out into the prepared pan. Press gently into a rough oval or rectangular shape. Cover the pan loosely with plastic wrap.  Let it rest for 15 minutes. 

5. Drizzle 1-2 tablespoons more olive oil on the top of the dough. Poke oil-covered fingers deeply into the dough to make dimples all over the surface. Let it rise again until the dough becomes double, it will take approximately 45 minutes. 

6. Preheat oven to 400 degrees F or 200 degrees C. Drizzle 1 more tablespoons oil on the surface of the dough, sprinkle cheese, rosemary ( optional ), or other toppings ( as per your choice), Sprinkle some sea salt over the dough. Bake in the preheated oven for about 25 to 30 minutes, or until the bread is well risen and light golden brown. 

7. Remove from the oven, drizzle with 1 tablespoon of olive oil and brush it on the top of the loaf, leave to cool on the baking pan. Cut and serve. 

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Double Chocolate Banana Bread

Do you love chocolate and moist cake? Do you already have some ripe bananas on your kitchen counter top? If the answers are yes, then this recipe is for you! Today I'm going to share the recipe of Double Chocolate banana bread. Chocolate Banana Bread combines the sweet flavor of ripe bananas with chocolate. Generally Banana Bread is our favorite snacks with tea/coffee, though we are not against for breakfast either. Off late I started baking the banana bread or regularly and always got excellent result. Most of the time I bake the regular banana bread, the one I already shared in this blog, ( click here for the recipe of regular Banana Bread )but for a change I tried other versions too. It was a fun to change the regular banana bread recipe. Earlier I used to add coffee flavor or some chocolate chips but never thought of adding unsweetened cocoa powder to it. This is the first time I added the same and it was awesome.

Double Chocolate Banana bread is cake-like bread with rich chocolate flavor, yet retains the sweetness and moistness that makes the banana bread popular. I had a New Year resolution this year that won’t make any sweet dish or dessert for the first month (just trying my best to keep the weight under control. I kept my promise and neither had I made it nor did I have bite at them even in weekend parties!! Since the first month is towards the end, now I can make my first sweet dish of the year. To make Banana bread, you need fully ripe bananas that means their skin color would turn into brown and its flesh would become very soft. At this stage, many people throw these bananas in the garbage, without realizing how delicious they would be when they are baked with bread. Every week I buy banana for my kid’s breakfast but a few of them will turn brown before we finish them. Instead of throwing them, I put them in a plastic bag and keep it into the refrigerator. Then wait until I have enough for baking.

This recipe is very easy one and takes hardly 10 to 15 minutes to prepare before baking. You can serve it as breakfast with a glass of milk or as a snack or dessert with a scoop of icecream!

Recipe of Double Chocolate Banana Bread : ( for one loaf ) 

Ingredients :

Vegetable oil : 1/2 cup

White sugar : 1 cup

Eggs : 2 

Ripe bananas ( mashed ) : 3 medium sized 

All purpose flour : 1 cup and 3/4 cup

Baking powder : 1/2 teaspoon 

Baking soda : 1 teaspoon 

salt : 1/2 teaspoon 

Unsweetened Cocoa powder : 1/2 cup

Milk : 1/4 cup 

Chocolate chips / chocolate chinks : 1/2 cup

Chopped toasted pecan or walnut : 1/2 cup ( optional ) 

Method :

1. Preheat the oven to 350 degrees F or 177 degrees C and lightly grease a 9- by 5- by 3- inch loaf pan and set it aside.

2. Sift the flour, baking soda, baking powder, cocoa and salt into a medium bowl and keep it aside.

3. Cream the oil and sugar in a stand mixer with a paddle or with a hand mixer add eggs one by one and beat until it becomes light and fluffy. Add the mashed bananas and mix well. 

4. Gradually add the flour mixture to the wet mixture, mix in with a rubber spatula, until incorporated and alternately add the milk.  Mix them together nicely.

5. Fold in chocolate chips and pecans. 

6. Pour the batter into the prepared loaf pan and bake for 50 minutes to an hour or until a toothpick inserted in the center of loaf comes out clean. 

7. Let it cool in the pan on a wire rack for 5 minutes. Take it out of the pan when it is completely cool. Banana Bread is best if it is served the next day! serve it as breakfast with a glass of milk or as a snack or dessert with a scoop of ice cream! Enjoy!

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Naan

Today's recipe is very popular and common one but we never think of making it at home. If we go to Indian restaurants, along with some veg or non-veg dish, we must order this one too. Nowadays you get them in American retail chains like Costco. I am taking  about Naan. I have found several recipes for Naan but never dared to try out at home. Finally I got the courage and went ahead with the experiment. The end result was really satisfying. Didn't imagine that it could be just like restaurant's one.

Naan is a thick flat and soft bread, more like pillow. It is served hot and when brushed with ghee or butter, it tastes too delicious. It can be used to scoop other foods or served stuffed with a filling. Naan has many variations and it may be made in different flavors too. You may use whatever spice or flavors you like and can stuff with your favorite fillings. It may be with your choice of verbs, vegetables or meat. There are number of ways to enjoy this bread. It goes well with different non-veg dishes like Mutton Rogan Josh or Chicken Tikka Masala. At the same time, vegetarians can have it with Matar Paneer or Baigan Bharta. Nowadays western cousins are making fusion dishes based on Naan like Naan Pizza, Naan wrap or Naan burger and they are slowly growing popular. 

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The Black and white photography I have sent it to a Black and White Wednesday event. Deepali Jain of Lemon in Ginger is hosting this week BWW. The original creator Susan, here is the Susan's event page, and  Cinzia, is the current admin of this event. Here is her page 

A typical naan recipe involves mixing white flour with salt, a yeast culture and yogurt to make a smooth yet elastic dough. Then it is kneaded for a few minutes and let it rest for few hours for rising the dough. Once risen, it is divided into balls and then they are flattened and cooked. Traditionally Naan is cooked in the Tandoor (means clay oven with high temperature) but unfortunately I don't own that type of oven. So the other option is the conventional oven. I find the stove-top or skillet method is more easier and more closer to the Authentic Naan in terms of taste. The recipe is quite easy and won't take much of your time, so go ahead if you want to make your own Naan :-)

Recipe of Homemade Naan : Serves 3 to 4 ( for 8 Naans )

Ingredients :

All purpose flour / Plain Flour : 4 cups
Baking Powder : 1 and 1/2 teaspoon
Baking Soda : 1 teaspoon
Sugar : 1 tablespoon
Salt : 1 teaspoon
Hot water / warm water ( but not boiling hot water, use hot tap water )
Active Dry yeast : 1 teaspoon
Warm Milk : 3/4 cup
Yogurt : 1 cup
Butter ( melted ) : for brushing ( you can use white oil too )
Nigella seeds or cumin seeds : 1 tablespoon ( for topping )
Fresh Cilantro or your choice of herbs ( for topping )

Method :

1. In a medium sized bowl or in a deep mug or in a measuring cup, dissolve the yeast in the warm water ( 115 F or about 45 C, use a food thermometer, but if you don't have one just feel it, quite warm to touch, more than body heat, that is 98- 99 F) . Add the sugar, and stir it until they are dissolved. Let it rest for about 10 minutes or until the mixture is foamy and almost double in size.

2. Take a large mixing bowl, add the flour, salt, baking powder and baking soda to it.

3. Once the yeast is foamy, add the warm milk and yogurt to it.

4. Now pour wet mixture to the dry ingredients mixture and mix it with a wooden spatula. Once they are well mixed use your hands and knead to finish mixing together. It should be sticky but form a soft ball.

5. Cover the bowl with a wet towel and let it sit in a warm place for at least 1 hr or until it doubles in volume.

6. Once the dough rises up in double, punch down it lightly and divide it  into equal sized 8 portions. First make round balls, use loose flour if needed. Now take a rolling pin and roll each piece of into an oval shape. It should be 5 to 7 inches long and enough thick. Repeat the method with the rest of the dough. 

7. Take a cast iron skillet or iron tawa warm it up. Brush both the sides of the Naan with melted butter and sprinkle nigella seeds and place it on the hot skillet. Cover it with a lid and bake for 1 minute. Flip and cook on the other side until large toasted black spots appear on the other side. Brush with more butter, sprinkle chopped cilantro. Repeat the same process for the rest. Serve hot. If you have leftover freeze it or keep in a Ziplock bag for next 1 or 2 days at room temperature. 

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Stuffed Buns

Bun is a type of small bread, mostly they are hand-sized or smaller, dome in shape with a flat bottom. Different types are available but it is usually made of flour, sugar, milk, oil / butter yeast. Sometimes topped with an icing and sometimes stuffed with some fillings. Stuffed Buns are perfect home-made snacks which have a light and airy texture. The fillings are absolutely versatile, so you can make it for vegetarian by using paneer/potato/mixed-vegetables or non-vegetarian way that I will share here. I used a chicken-potato filling.

I had a plan to make the buns quite some time ego but finally last week I got some times for baking. I followed couple of recipes for the same from Internet, I gave it a try and result was pretty good. I started my bread making journey last year through making a Pizza crust. I got some ideas  at that time for bread making from Devalina di. When you will bake a bread, there are some steps.  First, proof the yeast which is very important, second, make the dough, third, rest the dough for rising and last one is give a shape and bake it and voila! 

Recipe of Stuffed Buns  : Serves - 12

Ingredients:

For Stuffing / Filling

Chicken - 1 and 1/2 cup, boiled and shredded ( breast or thigh part )  or you can use any leftover cooked chicken or you can use minced turkey or chicken
Any vegetable or potato - 1/2 cup cooked
Onion - 1 finely chopped
Garlic paste - 1 tsp
Ginger- 1/2 tsp
Coriander Powder - 1 tsp
Red chili powder or Black pepper powder - as per taste
Salt -
Oil - 2 tablespoons 

For Buns

Active Dry yeast - 1-2 tbsp
Warm water - 1/4 cup
Milk - 1/2 cup
Salt to taste -
Vegetable oil - 1/2 cup
Bread Flour - 2 + 1/4 cups
Egg - 1 beaten
Egg White - of 1 egg for egg wash
White Sesame seeds - 2-3 tbsp

Method :

1. Make the filling : In a big pan add 2-3 tbsp oil, heat it up. Once oil is ready, add the chopped onion, saute it till the color changes to light brown.
Add ginger and garlic paste, stir it until the raw smell goes off, add the coriander powder, and red chili powder or black pepper powder.
Keep stirring, till oil separates out. Add the shredded chicken and 1/2 cup boiled potato or  vegetable, mix it well and add salt. Give some stirs until everything is well cooked. Turn off the gas, filling / stuffing is ready, set it aside.

2. Proof the yeast : Add the yeast to the warm water (115 F or about 45 C, use a food thermometer, but if you don't have one just feel it, quite warm to touch, more than body heat, that is 98- 99 F) in a deep mug and stir well. Cover and keep it aside, do not shake or stir the yeast for at least 5-7 minutes. It will become very foamy and double in size. If you don't use a deep mug- it will rise and fall over the side! Some recipes ask you to do this step in a large bowl but I find that does not work well, because the water does not maintain the warm temperature and cools off too quickly in a large bowl, not letting the yeast proof properly.

3. Boil the milk in deep-bottomed pan and let it cool till it is warm on touch, add sugar, oil and salt into it . Mix well with a wooden spoon, till the sugar melts. Add flour 1/2 - 1 cup and mix it well to a smooth paste.

4. Add the beaten egg, yeast - water mixture, and the remaining flour, mix them nicely until it makes a soft and smooth dough.

5. Knead it well with your palm for 8 to 10 minutes, and let it rest for 1-1/2 to 2 hrs in a warm place till it doubles in volume.

6. Once the dough rises up in double, punch down it lightly and divide it  into equal sized 12 portions.

7. First Make the each portion into a round ball , then flatten each ball and fill with 1 tbsp of chicken-mushroom filling. Re-shape it again into a smooth ball. Repeat the process for the remaining portion.

8. Let it rest again for about 10 to 15 minutes. Preheat the oven to 200 degrees C or approximately 400 degrees F.

9. Take a big, flat baking sheet, line with a parchment paper and put the buns on it. Brush the tops of the Bun with egg-wash ( egg white beaten with 2 tbsp of water) and sprinkle the white sesame seeds on the top and Bake it for 10 to 12 minutes, or until the top gets a nice golden brown in color. 

10. Once it is done, take them out of the oven and give them a brush of butter, it will give a glossy look, and buttery smell. Stuffed Bun is ready, serve hot.

Note :  When you will let the dough rest to double in volume, You could turn your oven on at a low setting, and turn it off, the warmth in the oven may be enough to allow the dough to rise. Sometimes what I do, keep it in my car which is parked on the Sun. Make sure the temperature is nearly 90 to 100 degrees F, this would be a great help of rising the dough.

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Methi chicken

Hi everyone! Hope you are all doing good! I too spent a relaxing week as it was not hectic in the early morning. Since my kid had half a day week, didn’t need to pack lunch for him. Soon Spring break is coming, so another  reason to smile. Today I'm going to share simple yet delicious recipe of chicken. Methi Chicken/ Methi Murgh is one of the most popular dishes from Hyderabad cuisine. When I plan to cook something easy but wholesome non-vegetarian meal for my family, first comes to my mind either this one or Palak chicken. As my husband always likes healthy diet, he needs a complete meal where fiber, protein and carb, all three are there. Though we are non-vegetarian but equally love vegetables. So when we get the both in one dish, it becomes perfect combination. 

Fresh fenugreek leaves or  Methi is very common herb in Indian cooking. This herb has many health benefits and rich in Protein, Vitamins and Minerals. So many delicious dishes are made of these leaves, few from my favorites are Methi-Begun and Methi Malai Matar. Though the Methi leaves is slightly bitter in taste, but here chicken and Methi compliment each other. The name itself describes that the chicken pieces are cooked in Methi leaves gravy. The fresh leaves of Methi provides a lovely flavor to this dish. For this recipe, I followed Vahchef Sanjay Thumma, though changed it according to my taste. Generally it is served with rice and with a bowl of raita, but to me it is equally good with Indian Flat Bread. Please note that you need little thicker gravy to have it with bread.

Recipe of Methi Chicken ( Chicken with fresh Fenugreek Leaves ) : serves( 4 to 5)

Ingredients

1.     Chicken 1 -1/2 lbs ( preferably thigh or leg portion, cut into medium pieces)

2.     Fresh Methi leaves - 2 bunches (pick just leaves, discard all the stems)

3.     Cumin seeds- 1/2 tbsp 

4.     Coriander Powder - 1 tbsp

5.     Chili Powder -1/2 tbsp or according to your taste

6.     Turmeric Powder - 1/2 tsp

7.     Garam masala Powder - 1/2 tsp

8.     Yogurt - (hung) 2 tbsp (whisked)

9.     Green Chilies - few (chopped)

10.  Chopped Cilantro (optional)

11.  Onion - 1 big (finely chopped)

12.  Ginger + Garlic Paste ( 1 + 1-1/2)

13.  Tomato- 1 big 

14.  Salt

15.  Oil- 4-5 tbsp

Method

1.     Heat oil in a big non-stick pan and add the whole cumin seeds. Once it splatters, add the onion and add little salt which helps the onion to become soft quickly.

2.     Cook them till it gets nice brown color and add the ginger- garlic paste. Cook again for 5 minutes till the raw smell goes off.

3.     Add turmeric powder, coriander powder, chili powder, green chilies and stir them until they are nicely cooked.

4.     Add tomato pieces and cook them for 2-3 minutes again. Then add whisked yogurt with 2 tbsp of water. Mix them nicely and cover it with a lid for 5 minutes. Let it cook in medium flame. Once it gets a nice color and tomato is completely cooked, add in the chopped methi leaves, which would have been washed nicely.

5.     Mix it properly and add the chicken. Again stir for 2-3 minutes. Once you add chicken, water will be released automatically. Then cover it and let the chicken cook at medium flame.

6.     Once nice aroma starts coming, chicken is 70% cooked and the gravy will start thickening. Open the lid, stir it nicely, add the chopped cilantro and salt.

7.     Stir it until the chicken becomes tender and soft. Check seasoning and the consistency. Add the garam masala powder. Mix it nicely and turn off the gas. Methi Chicken is ready!! Serve hot with steamed rice or flat Indian bread.

Note: You can follow the same recipe with the lamb. But you should pressure-cook lamb separately then add it in the place of chicken. One more thing to be noted that when you add yogurt, make sure it is in room-temperature and slower flame at the same time. This will help you to prevent the yogurt from curdling.

Happy Cooking!

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Koraishutir Kochuri / Peas Kachori / Matorshutir Kachori o Aloor Dom (hing diye)

Koraishuntir Kochuri, which is also known as Motor shuntir Kochuri or Peas Kachuri is a winter delicacy, always served with some Alu r Dom, a perfect made-in-heaven combo!! Generally served as breakfast, sometimes along with a bowl of Bengali style Chana Daal, followed by a sweet bite of hot Jalebi. Being a late riser and staying with a health conscious husband, I never made this as a breakfast meal rather we relish it at our Friday night dinner. Earlier green peas were only available at winter season. I have nice memories of those old good days when me and my sister used to shell the peas when my mom was planning to make Peas Kachuri. These days you get frozen peas in supermarkets in any season, so no need to wait for winter any more to taste peas Kochuri.

It was not too easy for me to make this kochuri perfectly, even till last year I was struggling to puff my Kochuri. Now after some hours of practice, I mastered this skill. :) I used to make it once in a year but couldn't  remember how I did last time. But practice, the only thing which can make you perfect. These days I'm very much confident that my kachuri will come out the way I wanted. If it is your first try, control yourself from putting too much stuffing. It can come out when you roll them out and if the kochuri tears out, please do not deep fry that because the full stuffing would come out in the hot oil and it would absorb more oil too. So it's better, shallow fry them like parathas.

This time I am sharing two recipes together. Coming to Alur Dom, I'm very much thankful to my sweetest didi Simkie for this lovely yet simple recipe. I tried several types of Alur Dom earlier but this one is the yummiest one and very much hassle free.

Koraishuntir Kochuri with Hing diye Niramish Alur Dom (Peas Kachuri with Alu ki SabZi) : (serves -2)

For Peas Kachuri

Ingredients for Dough

1.       Whole wheat flour - 1 cup

2.       All purpose flour - 1 cup

3.       Oil - 2 tbsp for shortening

4.       salt - a pinch

5.       water

Ingredients for Stuffing

1.       Peas (shelled) or frozen - 1cup

2.       Ginger - 1/2 inch

3.       cumin powder -1/2 tsp

4.       salt

5.       sugar(optional)

6.       Green chili - 1 (optional)

7.       oil - 1-2 tbsp

8.       Bhaja masla: 1 tbsp

oil : for deep frying

Method :
   
     Step -1:

1. Make the dough:  Take all the dry ingredients in a big bowl and mix them together.

2. Add the 2 tbsp oil in the center.  Again mix the oil with flour mix nicely with your fingertips and then add water a little bit at a time to make a dough.

3. Knead them for at least 7 to 8 minutes. It should be soft enough but still firm.

4. Once It is done, cover with any moist cloths and keep it aside.

Step -2: 

5.      Make the Bhala Masla (dry roasted spices) : Take one or two dry whole red chilies depending upon your taste buds. One is sufficient for me.

6. Add 2 tsp cumin seeds in a small pan, dry roast them till aroma comes up.

7. Turn off the gas. Let it cool down and then dry grind to a fine powder.

Step -3: 

8. Make the stuffing: Take the peas, ginger, green chili (optional), 1-2 tbsp water in a blender and make a paste.

9. Heat one tbsp oil, add cumin powder, stir till oil separates. Then add the ground peas and salt.

10. Keep stirring to prevent it from getting burnt at the bottom.  Once it becomes dry, add the bhaja masala and mix it nicely. Turn off the gas.

Step 4: 

11. Make some small (coin sized) balls from the dough. Dig the center of the ball with your finger.

12. Stuff with the cooked peas and make it sealed nicely. Then give a round shape by rolling between your palms.

13. Slowly press down with a rolling pin to roll out the balls and get a small circle like puris. Repeat the process for the other balls.

14. Heat oil in a heavy bottomed pan. Once it's ready for frying, put the kochuri in the oil one by one. Toss it carefully and fry it with the spatula, till it becomes golden on both sides.

15. To puff it up, you should lightly press down the middle of the kachuri with the spatula and always control the heat of the oil by increasing or decreasing the flame.

16. Once it's done, transfer them on paper towel to absorb the excess oil. Serve hot with alur dom!!

Recipe of Hing Diye Alur Dom : (serves - 2 )

Ingredients:

1.       Baby potato – 6

2.       peas(frozen) - 1/2 cup

3.       cumin seeds - 1/2 tsp

4.       Bay leaf – 1

5.       asafoetida (hing) - a pinch

6.       Ginger - 1/2 inch( grated or paste)

7.       Cumin powder - 1 tsp

8.       Kashmiri red chili powder- 1 tsp

9.       Red chili powder ( optional)

10.   Turmeric powder - 1/2 tsp

11.   Garam masala powder - 1/2 tsp

12.   Tomato - a small one (grated)

13.   Salt

14.   Sugar

15.   Oil - 3 tbsp

17.   Cilantro - chopped (few)(optional)

Method :

1.       Wash the potatoes and boil or microwave them with skin on and with salt for 10 mins or so. Once it is done, let them cool down and peel off the cover.

2.       In a small bowl, add grated ginger paste, cumin powder, kasmiri red chili powder, red chili powder, turmeric powder, half tsp sugar. Mix with 2 tbsp water and make a paste.

3.       Take a pan, add the oil and heat it up. Once oil is read, add the bay leave and cumin seeds. When it begins to splatter, add asafoetida, after few seconds and the peeled potatoes.

4.        Smear them till they become brown colored. Add the masala paste with the potato, stir for 3-4 minutes until the raw smell goes off. Mix the grated tomato and stir continuously till oil separates.

5.       Add salt, sugar, half cup to a cup of water and cover it. Let it cook at medium flame until potatoes are soft and the gravy coats them nicely.

6.       Check the consistency and seasoning. Sprinkle the garam masala powder.

7.       Turn off the gas. Yeah it's ready!! Garnish with some chopped cilantro and serve hot with Kochuri / Puris / Paratha.

Note : If you like the snow-white colored Kochuris, use only all purpose flour, skip the whole wheat flour.

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