Degi Aloo Chicken Curry

https://www.youtube.com/watch?v=-ubHAC2KAEo

Kulcha

Kulcha is type of Flatbread that originated from Punjab. It is essentially a variation of Naan.

All Purpose Flour - 1 1/2 cup

Salt

Condensed Milk - 1 tsp

Baking powder - 1/2 tsp

Baking Soda - 1/2 tsp

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Sesame / Kalonji Seeds - 1/4 cup

Onion - 1/4 cup, finely diced

Cilantro

Butter

In a food processor add AP Flour, Salt, Condensed Milk, Baking powder, Baking soda and Yogurt. Pulse until all the ingredients are combined. Adding little warm Water at a time knead the mixture into a soft smooth Dough. Smear the Dough with Oil and cover with a damp cloth. Rest the Dough for at least 2 hours.

Divide the Dough into equal sized balls. Roll the dough into a very thin Chapatti. Now on the top add Sesame seeds, Onion, Cilantro and roll again. Wet the other side of the Dough with Water and place it on a hot tawa. You will notice bubbles on the Kulcha. Flip the tawa and cook the Kulcha directly on hot flame. Repeat the process with the remaining dough. Smear with Butter and serve hot.

Pizza

Basic Pizza Sauce

Muir Glen Organic Tomato Sauce - 1 (15-ounce) can

Olive Oil - 2 tbsp.

Garlic - 2 cloves, grated

Oregano - 1 1/2 tsp, chopped

Salt & Pepper

Stir together all ingredients in a bowl. Use immediately, or cover and refrigerate up to 2 days.

Classic Cheese Pizza

Pizza Dough - 1 ball

All-purpose flour, for dusting

Semolina flour, for dusting

Basic Pizza Sauce - 1/4 cup

Mozzarellla - 3 oz, shredded

Fresh Basil or Oregano leaves, for garnish

Let chilled covered Dough stand at room temperature until Dough is cool (not cold) and a fingerprint remains when dough is pressed, 1 to 2 hours. Transfer 1 Dough ball to a heavily floured surface. Using floured fingertips, firmly press all over Dough, leaving a 1/2-inch border.

If cooking in your home oven, preheat to 500°F with a baking steel or large round cast-iron pizza pan on middle rack. Let pan preheat in oven for about 30 min.

Form a C-shape with the outer edge of your hand, and press firmly inside dough border to define a 1/2-inch wide ring around edge of Dough. Lift dough onto the knuckles of both hands, and gently stretch, rotating dough after each stretch to maintain its round shape. Continue gently stretching dough, allowing gravity to help it expand, until a 10-inch circle of even thickness forms, with a slightly thicker outer ring. Lay Dough round on a semolina-dusted pizza peel, reshaping as needed to form a circle. Spread Dough round with Basic Pizza Sauce. Top with shredded Mozzarella.

Gently shake Pizza peel with prepared pie to loosen. If Pizza feels stuck in any areas, carefully lift Pizza edge with a bench scraper, and dust peel with a 1:1 mixture of Semolina and Bread flour. Unload pizza onto preheated pan in home oven, using quick, decisive movements: Set the peel edge on the pan at about a 20-degree angle, and quickly pull back peel to slide half of the Pizza onto the pan. Gently shake the peel side to side while pulling it back to slide the rest of the Pizza onto the pan, allowing it to stretch slightly.

If baking in a home oven, bake at 500°F until edges of crust have puffed slightly, about 3 min. Rotate pan 90 degrees, and increase oven temperature to broil. Broil until Pizza is cooked through and crust is browned, 3 to 6 min.

Using peel, transfer Pizza to a cutting board. Garnish with fresh Basil or Oregano, if desired, and cut into wedges.