Add the prepared yeast, curd, baking powder, ghee and salt and knead it well. The dough should be kept in a container closed with aluminum foil for at least 2 hrs.

to rise ( only when it rises that the Kulcha will be soft.) By the time it rises cook the potatoes.

Mash it well by adding paneer to it. Add ginger garlic paste, chilli powder and salt.

Make it into small balls. Set aside.

Knead the dough again after 2 hrs and make it into small balls. Roll the dough into a circle and keep the paneer ball and fold that to make balls.

Roll out each piece carefully on the well floured surface. Heat non-stick frying pan over a high heat when the pan is heated, place one of the dough rounds on the pan and after about 30 seconds, press it with a cloth so that it is baked.

Grease ghee on both sides. When the kulcha is well browned on both sides, remove from the pan.

Repeat this process until all the kulchas are cooked. To Make Kaddu Kofta : Add basen (gram flour), salt and chilli powder to the finely chopped ashgourd.

Make it into balls. Deep fry it in oil and keep it aside open so that it is crispy.

Grind tomatoes, onions, cloves, cinnamon. Add the ginger garlic paste, salt, chilli powder and garam masala powder to it.

Cook till the raw smell of tomatoes goes off. Arrange the koftas in the serving dish and the pour the cooked gravy over it.

Garnish with chopped coriander leaves. Serve kulchas with hot ashgourd koftas.

Serves: 2 (less)

Serves 2. Ingredients 2 cups red pumpkin ( kaddu ), chopped teaspoon cumin seeds ( jeera ) teaspoon fennel seeds ( saunf ) teaspoon nigella seeds ( kalonji ) a pinch fenugreek (methi) seeds cup onions , finely chopped a pinch asafoetida ( hing ) teaspoon turmeric powder ( haldi ) 1 teaspoon chilli powder 1 teaspoons amchur (dry mango powder) 1 tablespoon oil salt to taste For the garnish 2 tablespoons chopped coriander This is a privileged section on tarladalal.

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Ingredients 1 cup red pumpkin ( kaddu ), peeled and grated 1 cup chopped spinach ( palak ) 1 cup whole wheat flour ( gehun ka atta ) 1 teaspoon chilli powder 1/2 green chilli , chopped 1/4 teaspoon turmeric powder ( haldi ) 1 tablespoon oil salt to taste Other ingredients oil for cooking This is a privileged section on tarladalal.com.

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Ingredients 2 cups red pumpkin ( kaddu ), finely chopped 1 teaspoon cumin seeds ( jeera ) 2 to 3 green chillies , chopped 1 teaspoon sugar 1 cup fresh curds 1 tablespoon ghee salt to taste For the garnish 2 teaspoons chopped coriander 1 tablespoon roasted peanuts , crushed Method 1. Heat the ghee and add the cumin seeds.

2. When they crackle, add the green chilles and saute for 15 seconds.

3. Add the pumpkin and saute for 10 to 12 minutes till it is cooked.

4. Add the sugar and salt and mix well.

5. Mash lightly and cool completely.

6. Whisk the curds till smooth and add to the cooked pumpkin.

Mix well. 7.

Serve chilled, garnished with the coriander and peanuts (less)

Ingredients 1 1/2 cups red pumpkin ( kaddu ), cubed 1 bay leaf 6 mm. (1/4") stick cinnamon 2 cloves 2 green cardamoms 1/2 teaspoon nigella seeds ( kalonji ) 1/4 teaspoon mustard seeds ( rai ) 1/4 teaspoon fenugreek (methi) seeds a pinch asafoetida ( hing ) 3/4 teaspoon chilli powder 1 teaspoon coriander - cumin seed (dhania- jeera ) powder 1/4 teaspoon turmeric powder ( haldi ) 2 tablespoons finely chopped tomato 1 tablespoon fresh curds 1/2 teaspoon amchur (dry mango ) powder 1/2 teaspoon sugar 1 tablespoon ghee salt to taste Method 1.

Combine the ghee, bay leaf, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds, fenugreek seeds, asafoetida, chilli powder, coriander-cumin seed powder and turmeric powder in a shallow glass bowl and microwave on HIGH for 1 minute. 2.

Add the chopped tomato and microwave on HIGH for 2 minutes. 3.

Add the pumpkin cubes and salt, cover with a lid and microwave on HIGH for 5 minutes. 4.

Allow to stand for 2 minutes and then add the curds, amchur powder and sugar and mix well. Microwave on HIGH for 30 seconds.

5. Serve hot with puris (less)

Serves 6. Ingredients 4 cups (450 grams) red pumpkin ( kaddu ), cubed 4 cups (450 grams) potatoes , chopped 2 bay leaves 12 mm.

(") stick cinnamon ( dalchini ) 2 cloves ( laung ) 2 cardamoms ( elaichi ) 1 teaspoon nigella seeds ( kalonji ) teaspoon mustard seeds ( rai ) teaspoon fenugreek (methi) seeds 2 tablespoons fresh curds , beaten teaspoon asafoetida ( hing ) 1 teaspoon chilli powder 2 teaspoons coriander - cumin seed (dhania- jeera ) powder teaspoon turmeric powder ( haldi ) cup tomatoes, chopped 1 teaspoon amchur powder (dry mango powder) teaspoon sugar 3 tablespoons ghee salt to taste This is a privileged section on tarladalal.com.

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Ingredients 1 cup red pumpkin , chopped cup bhujia cup thick fresh curds 1 cup coconut milk a pinch sugar salt to taste 1 tablespoon chopped coriander 1 tablespoon grated coconut For the tempering teaspoon rai ( mustard seeds) 3 to 4 kadi patta ( curry leaves ) a pinch hing asafoetida ) 1 teaspoon oil This is a privileged section on tarladalal.com.

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Ingredients 2 cups peeled and cubed red pumpkin ( kaddu ) 1 cup peeled and cubed potatoes 2 bay leaves ( tejpatta ) 12 mm. (") stick cinnamon ( dalchini ) 2 cloves ( laung / lavang ) 2 cardamoms ( elaichi ) 1 tsp nigella seeds ( kalonji ) tsp mustard seeds ( rai /sarson) tsp fenugreek (methi) seeds 2 tbsp fresh low fat curds ( dahi ), whisked tsp asafoetida ( hing ) 1 tsp red chilli powder 2 tsp coriander - cumin seed (dhania- jeera ) powder tsp turmeric powder ( haldi ) cup chopped tomatoes 1 tsp amchur (dry mango powder) or lemon juice tsp sugar 1 tbsp oil Salt to taste Method 1.

Heat the oil in non-stick pan, add the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds and fry for a while. 2.

Add the curds, asafoetida, red chilli powder, coriander-cumin seed powder and turmeric powder and fry for 2 to 3 minutes. 3.

Add the tomatoes and fry for a few minutes. 4.

Add the potatoes, pumpkin and cup of water, cover with a lid and cook on a medium flame for 10 to 12 minutes or until the vegetables are tender. 5.

Remove the lid, add the amchur, sugar and salt, mix well and cook for a minute. 6.

Serve hot. Nutritive values per serving : Carbohydrate Energy Fat Fibre Potassium Protein 6.

5 gm. 54 kcal 2.

6 gm. 0.

5 gm. 115.

2 gm. 1.

1 gm (less)

Beat curd and mix all the ingredients along with kaddu (pumpkin). Serve it chilled (less)