Friday, December 2, 2011

Garlic Kulcha

For a long time, I wanted to experiment making different "breads" from India.  I love onion kulchas from Punjabi restaurants and thought I would try this one when I saw it.  Although not as greasy as the restaurants, still very yummy.

Garlic Kulchas
adapted from Chef in You

  • 3 cups multi grain flour (I used Sujata)
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons minced garlic
  • 1 tablespoon sugar
  • 1/4 cup grapeseed (or other) oil
  • 1/2 cup fat free Greek yogurt
  • 1/4 cup finely chopped cilantro
  • salt to taste
  • water
  1. Put all dry ingredients in bowl of stand mixer fitted with a dough hook.
  2. Add the wet ingredients (except the water) to the dry ingredients and turn on mixer on low. Add a little water at a time until dough forms. Knead until it is smooth.  Cover and let rest for 1-2 hours. (I let mine sit for 3 hours).
  3. Heat a cast iron or other skillet over medium heat.  Roll out dough on a floured surface as it may stick.  Put on hot skillet to cook and it will puff up.  Cook both sides and enjoy with your favorite dal, shaak/sabji or just plain.

Chipotle Hummus & Tahini

This year's Thanksgiving feast for the veggie lovers was a Mediterranean delight with falafels served with cilantro hummus, chipotle hummus and homemade tahini sauce.  Here are the recipes for the chipotle hummus and tahini sauce.  I used my vitamix for the tahini sauce and it turned out excellent.

Chipotle Hummus
adapted from lizmari


  • 2 cans of garbanzo beans 
  • 2 teaspoons of cumin powder
  • 1/2 teaspoon salt (or to taste)
  • 1/3 cup fresh lemon or lime juice
  • 1/4 - 1/2 cup oil (grapeseed or olive) 
  • 1 teaspoon fresh garlic 
  • 4 whole chipotle chilies in adobe sauce (take seeds out) (use more if you want it spicier)
  • 2 teaspoons adobo sauce from canned chipotle chilies
shopping list
  • Directions:
  1. Drain garbanzo beans and wash.  Add garbanzo beans and all other ingredients to a food processor.  Puree until smooth.  You may need to add more oil or lime/lemon juice to your taste.
  2. The four chilies will make this mild.  Add more chilies plus some of the seeds to make it spicier.
  3. Enjoy with pita chips.
adapted from epicurious

  • 2 garlic cloves
  • 1/2 teaspoon fine sea salt or to taste
  • 1/2 cup sesame seeds
  • 1/3 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 cup olive or grapeseed oil
  • 1/4 teaspoon ground cumin
  • 1 tablespoon finely chopped cilantro (optional)
  • 1 tablespoon finely chopped parsley (optional)
  1. Soak sesame seeds in 1/4 cup water for 30 minutes.  Add this to blender and blend until paste formed.  Add remaining ingredients and adjust according to taste.
  2. Note: the addition of cilantro and parsley will turn your tahini green!