Om Umesh Bandal

BHARTI VIDHYAPEETH COLLEGE OF HOTEL AND TOURISM MANAGEMENT STUDIES

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Organization:

VEGETABLE STUFFED CHICKEN TIKKA - KULCHA

Cuisine:

Indian Cuisine Twisted In Middle - Eastern Style

Here is my recipe for soft kulchas. Kulcha is a famous flat bread that can be eaten with both veg and non-veg gravies and curries. You can also enjoy it for your lunch and dinner. Coleslaw is a cabbage salad, other vegetables can be included in addition to the ones specified. Grapes, apples, and pineapples are other suitable additions to this salad. If slicing the carrots is challenging, you can also grate them. Tandoori Chicken Tikka is easily the most popular Indian dish in the world. Stuff chicken tikka and coleslaw into the kulcha and serve them hot.

Ingredients

KULCHA

For dough:

Maida- 2 cups

Salt- 1 tsp

Butter(melted)- 4 tbsp

Yeast- 5 gms

Curd- 4 tbsp

Wateras required


For topping:

Onion seed (Kalonji)- a pinch

Corriander (chopped)- 1 buncha pinch

Butter (melted)- 500gm to simmer

Methi leaves- 200gm

Corriander seeds- 1 tbsp

TANDOORI CHICKEN TIKKA

First marination:

Chicken leg boneless- 500gm

Salt- to taste

Lemon- 1 nos

Ginger paste- 1/2 tbsp

Garlic paste- 1/2 tbsp


Second marination:

Mustard oil1 liter5 tsp

Kasmiri chilli powder- 1/2 tbsp

Curd - 1 cup

Salt to taste

Lemon 1/2 nos

Ginger paste 1/2 tbsp

Lemon juice 1/2 tbsp

Chat masala a pinch

Kasoori methi (powder) 1/2 tsp

COLESLAW SALAD

Shredded cabbage 500gm

Shredded carrots 500gm

Shredded capscicum 500gm

Grated onions 1kg

Spring onions (chopped) 1 bunch

Mayonnaise 800g

Milk 4 tbsp

Mustard powder 1 tsp

Pepper 1/2 tsp

Salt to taste

Sugar 2 tsp

Lemon 1 nos

Preparation

Kulcha

Method:

-For Kulcha, add maida, curd, yeast, sugar, salt, melted butter and some water.


-Knead like a dough. Rest the dough for an hour. Make small dough balls and rest for half hour.


-Roll the dough out and place it onto a hot tray. If it sticks, use oil. Put some Nigella seeds, corriander and methi leaves on it.


-Bake it into the oven ultil it rises and becsomes soft and fluffy, double in size at (150 degree celcius for 10-15 mins).


-Take it out on a plate.


TANDOORI CHICKEN TIKKA

Method:

-Dry the chicken and sprinkle salt, lemon juice, ginger and garlic paste.


-Mix and keep aside for atleast 1/2 hour. Meanwhile pour mustard oil in a fresh bowl and add Kashmiri chilli powder to it. Stir and add thick curd, lemon juice, salt, ginger paste, garlic paste and methi leaves powder. Mix it and keep it aside.


-Now squeeze the chicken in your palms to remove any excess moisture. Place the chicken in the second marination, mix to coat the chicken evenly. Heat a grill pan to high. Lightly oil it and place the chicken places on high heat on the pan. Within 2-3 mins turn the chicken over to get grill marks on the other sides as well.

-Now lower the heat and cook the chicken on both sides till it is cooked. This may take 15-20 mins. Alternatively you can cook the chicken in an oven. Pre-heat to 200 degree celcius for 20 mins.


-Remove and serve hot with a lemon wedge and sprinkle some chat masala.

spring onions, mayonnaise & milk. Next add


COLESLAW SALAD


Method:

Take a big mixing bowl and add all shredded vegetables in it. Next add in grated onions, spring onions, mayonnaise and milk. Next add in the mustard powder, pepper, salt, sugar and juice of 1 lemon.


Mix everything together well and it's ready! Transfer to a serving platter and garnish with more spring onions before serving.



EXTRA SHOTS


Kulcha pockets using Coleslaw salad and Tandoori Chicken Tikka

Method:

Take a Kulcha, divide it into half, use a pairing knife to make pockets in between the kulcha. Next, spoon up first the coleslaw into the pockets then shred the chicken pieces and fill them into the kulcha pockets. Finally, garnish it using mayonnaise sauce.