The Kulcha is a variety of baked flat bread that is made using refined flour. It is leavened with baking powder and active, whole milk yoghurt. It can be eaten as is or lightly toasted in a pan or toaster. It tastes slightly sour and is sometimes garnished with chopped coriander leaves on top. Kulchas are usually eaten with a chickpea curry and are also good with Indian pickles for breakfast.
This bread too has a Kashmiri variation called the Katlam. The only difference is in the size, where the Kashmiri version is usually smaller and crisper than its mainline cousin. Like many Kashmiri breads, it is eaten with hot tea.
For chronic earache problems, a more potent home remedy for ear pain may be needed. This one requires between four and five garlic cloves. Combine them with linseed oil and burn the garlic, storing the resulting solution in a bottle. Put some of this oil around the painful ear once in the click here morning and again in the evening. This helps put a stop to constant earache.
Method: Wash the brown rice in running water and soak it for 15-20 hours. Grate the jaggery and keep it aside. Take a heavy bottom vessel and boil 2 cups of water in it. Drain the rice and add it in the boiled water. Let it simmer for 15 minutes. Add 4 cups of milk and let the mixture boil for another 30 minutes. Check for the consistency of rice, it should be soft and mushy.
Note: ghee at room temperature looks yellow and has semi-solid texture. Ghee does not need to be refrigerated and if it is properly made and not exposed to contaminates, it will keep for over a year, even outside the fridge - it melts quickly when exposed to heat. Remember to always use a clean spoon to scoop out ghee for use.
Other than their specialties, they also have dosas with different vegetarian fillings, be it mushroom, paneer or baby corn. We tried their Baby Corn dosa as well which came a little undercooked. As far as the beverages are concerned, you should try the buttermilk here which is made to perfection. They also have fresh juices on offer at around Rs. 65.
To add extra flavors, heat 2 tsp of ghee (clarified butter) in a wok and fry the nuts for a minute. Add the ghee along with the nuts over the cooked dessert.