ABOUT Kolhapuri Egg with Paneer Kulcha & Rasgulla... RECIPE
Its a complete desi dish for lunch or dinner...
Recipe Tags
Non-veg
Medium
Festive
Indian
Boiling
Frying
Sauteeing
Main Dish
Healthy
Ingredients Serving: 4
For Kolhapuri curry..
Egg...4
Onion...1
Garlic...4
Ginger paste...1/2teaspn
Turmeric powder...1teaspn
Red chilli powder...1tspn
Garam masala...1/2teaspn
Poppe seeds...1tspn
Coconut powder...1tspn
Kashmiri red chilli...4
Cloves...3
Cinnamon stick...1
Green cardamom...1
Mace ...1
Salt to taste
Oil
Coriander leaves
For Kulcha...
All purpose flour...2cup
Curd ...1/4cup
Salt
Oil
For kulcha stuffing...
Paneer...50gm
Onion...1
Salt
Tomato taste...1tspn
Pepper powder...1teaspn
For Rasgulla...
Full fat milk...1ltr
Vinegar...1tspn
Semolina...1tspn
Sugar...1cup
Water...4cup
Instructions
Dry roast the kashmiri red chilli, cinnamon, cloves, cardamom, poppy seeds & coconut powder.Soak it in lukewarm water for few minutes & make a paste of it.
Boil eggs & cut it into halves.Heat oil, add turmeric powder & red chilli powder.Fry the eggs in it.
Fry finely chopped onion,garlic & ginger paste.
Add spice paste in it & fry it well. After few minutes add some hot water & salt.
When it will start to boil, add fried eggs.After 5 to 10 minutes add garam masala & coriander leaves.Switch off the flame.
For kulcha filling, heat oil & fry chopped onion for few minutes.Add crumbled paneer, salt, pepper powder & tomato sauce.Saute it for 2 to 3 minutes.
For kulcha make a dough of flour, salt, oil, curd & required water.
Take a small portion from dough, roll it, put 2tspn paneer mixture in it & seal it well.
Fry both sides of the kulcha.
For rasgulla, boil milk & make paneer adding vinegar.Wash the panner under cold water to avoid the sour taste of vinegar.
Make dry the paneer & then mash it well mixing with semolina.Make small balls without any crack.
Boil sugar syrup,add paneer balls. Boil the rasgulla in high for 10 minutes with lid.After 10 minutes open the lid.Size will double by this time.Boil another 10 minutes in medium flame without lid.
A tasty thali is ready to serve now.
Reviews (1)  
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Dry roast the kashmiri red chilli, cinnamon, cloves, cardamom, poppy seeds & coconut powder.Soak it in lukewarm water for few minutes & make a paste of it.
Boil eggs & cut it into halves.Heat oil, add turmeric powder & red chilli powder.Fry the eggs in it.
Fry finely chopped onion,garlic & ginger paste.
Add spice paste in it & fry it well. After few minutes add some hot water & salt.
When it will start to boil, add fried eggs.After 5 to 10 minutes add garam masala & coriander leaves.Switch off the flame.
For kulcha filling, heat oil & fry chopped onion for few minutes.Add crumbled paneer, salt, pepper powder & tomato sauce.Saute it for 2 to 3 minutes.
For kulcha make a dough of flour, salt, oil, curd & required water.
Take a small portion from dough, roll it, put 2tspn paneer mixture in it & seal it well.
Fry both sides of the kulcha.
For rasgulla, boil milk & make paneer adding vinegar.Wash the panner under cold water to avoid the sour taste of vinegar.
Make dry the paneer & then mash it well mixing with semolina.Make small balls without any crack.
Boil sugar syrup,add paneer balls. Boil the rasgulla in high for 10 minutes with lid.After 10 minutes open the lid.Size will double by this time.Boil another 10 minutes in medium flame without lid.
A tasty thali is ready to serve now.
INGREDIENTS
SERVING: 4
For Kolhapuri curry..
Egg...4
Onion...1
Garlic...4
Ginger paste...1/2teaspn
Turmeric powder...1teaspn
Red chilli powder...1tspn
Garam masala...1/2teaspn
Poppe seeds...1tspn
Coconut powder...1tspn
Kashmiri red chilli...4
Cloves...3
Cinnamon stick...1
Green cardamom...1
Mace ...1
Salt to taste
Oil
Coriander leaves
For Kulcha...
All purpose flour...2cup
Curd ...1/4cup
Salt
Oil
For kulcha stuffing...
Paneer...50gm
Onion...1
Salt
Tomato taste...1tspn
Pepper powder...1teaspn
For Rasgulla...
Full fat milk...1ltr
Vinegar...1tspn
Semolina...1tspn
Sugar...1cup
Water...4cup
Kolhapuri Egg with Paneer Kulcha & Rasgulla... - Reviews
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