MALAI KOFTA

Malai refers to Cream and the Kofta are deep fried veggie balls. Together they blend in a creamy .Indian saucy curry which will delight your taste buds.A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice


Ingredients:

•For the koftas:
•2 cups peeled and diced boiled potatoes
•1 cup mixed vegetables (carrots, beans, peas) boiled
•1 cup grated paneer
•2 tbsps of thickened/ heavy double cream
•1 tsp cumin powder
•1 tsp coriander powder
. few chopped greenchillies
. Chopped nuts(cashewnuts,almonds)


•For the sauce:
•3 tbsps vegetable/ canola/ sunflower cooking oil
•2 large onions quartered
•2 tomatoes quartered
•1 tbsp ginger paste
•2 tsps coriander powder
•1 tbsp cumin powder
•1/2 tsp red chilli powder
•1/2 cup chopped nuts (almonds,cashew nuts)
. salt to taste
. oil for cooking
. poppy seeds,10 cashew nuts pieces soak in a water and make a fine paste.
.salt to taste.
. 1 tspn garam masala.

PREPARATION:

FOR KOFTAS:

1.Take a bowl add smashed potatoes,veggies,1tbspn maida,corainder,cumin powder,salt,redchilli powderand pieces of nuts and form in to a kofta balls.

2.Roll the koftas in the remaining maida/all purpose flour and deep fry in to a golden colour.keep aside.

FOR GRAVY:

1.Take a pan add 1 tspn of oil fry the onions,let them cool down for a while and make a fine paste.

2.Put the tomatoes in hot water for 10 minutes. Remove and blend along with green chillies in to a puree.

3.Add poppy seeds,cashew nutsin to a mixie jar and make a fine paste.

4. Take a medium add 3 tbspn oil ,add cumin seeds wait until it cracked,add onion paste,ginger paster fry for 2 min add tomato puree,cashenut paste boil for 2 min.corainder,cumin,redchilli,garam masala powders,1 small cup of water bring it to boil for 10 min add cream.putit on a low frame cook for 5 min.

5. switch off the stove if the oil comes out.sprinkle corainder leaves,some fresh cream.serve with jeera rice/plain rice /bread....

kadai paneer

preparation time: 25 min

ingredients:

0 ml Vegetable oil

15 g Coriander seeds

250 g Indian Cottage cheese

2 Green peppers

1 tsp Kasoori methi

A bunch Coriander leaves

2 Red chillies (whole)

5 g Coriander seeds

30 g Garlic

45 ml Vegetable oil

1 tsp Red chilli powder

½ tsp Turmeric powder

6 Tomatoes

½ tsp Salt to taste

PROCEDURE:

1.
1.First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender and blend for about 20 seconds until you have a coarse powder.
Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes

2.Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.

3.Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.

4.Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Paneer:

1.Cut 250g of paneer into 1cm cubes.
Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later.

2.Cut the green peppers into squares of a similar size as the cheese.

3.Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the gravy.
4.Add a large pinch of Kasoori Methi to the pan, and stir.
Finally, roughly chop a small bunch of fresh coriander.

Now your favourite yummy kadai paneer is ready to serve with any kind of bread.

mysore bhajji

preparation time:10 min

ingredients:

1 cup all purposeflour/maida

1/2 cup sour curd (whip smooth without lumps)

2 small onions(finely chopped)

3 to 4 green chillies(finely chopped)

few strings curry leaves(finely chopped)

few strings corainder leaves(finely chopped)

cooking soda1/2 tspn

salt to taste

oil for deep frying

PROCEDURE:

1.Sieve maida.mix with sour curd and leave about 4 to 5 hours

2.add salt, cooking soda, onions, green chillies, and jeera to form a thick batter without lumps.

3. Heat oil in a pan and drop batter into round balls. Fry till golden brown in color and serve hot with kobbari chutney or putnalu podi/powder

4. These bajjis can also be made instantly if you have left over sour curd at home. Just sieve maida, mix with sour curd, cooking soda, onions, green chillies, jeera and fry them .


Here iam giving the recipe of putnalu podi/powder.

INGREDIENTS:

1 Cup putnalu/dahlia

2 tbspn dry coconut powder

3 to 4 redchillies

salt to taste

1 or 2 garlicpods

Take a mixie/grinder,grind all above igredients and make a fine powder.you can use this powder in many ways like rice ,dosa,mysorebhajji......

MAJJIGA CHARU/CHALLA CHARU

Source: MOM
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 5 MIN
Makes: 2-3 people

INGREDIENTS:

3 cups cour curd

2 to 3Green chillies

1/2 tbspn putnalu/dahlia

1/2 tbspn roasted peanuts

few sprngs corainder leaves

salt to taste

handful chopped onions

1/4 tspn turmeric

1/2 glass of water

PROCEDURE:

.Take a mixie jar add from greenchillies to salt make a powder add chopped onions for this just crush for 1 time dont make a paste do it coarsely.

2.Take a curd in to bowl add turmeric ,beat well add above coarse mixture,water mix it well adjust water,salt according to your consistency make a tadka for this challa charu by adding mustard,cuminseeds,curry leaves.Now your majjiga charu is reay to serve with rice.

It will cool the body.

TINDORA/DONDAKAYA CHUTNEY

SOURCE:Myself
CUISINE:South Indian,Andhra
prep time:10 min
cooking time:10 min
makes:2-3 people

INGREDIENTS:

1/4 kg Dondakaya/tindora

1 small onion

1 medium tomato

1 tspn corainder seeds

1 tspn cumin seeds

small lemon size of tamarind

salt to taste

3 to 4 redchillies

1/2 tbspn corainder powder

1 or2 garlic pods

PROCEDURE:

1. wash and clean TINDORA/DONDAKAYA and cut them into small pieces,chopped onions,tomatoes and keep it aside.

2.Take a medium pan add oil add corainder,cuminseeds,redchillies fry for 1 min then add tindora pieces fry for 5 min then add onions saute them well finally add chopped tomatoes,turmeric,tamarind,1glass of water place a lid cook until it cooked let them cool down for a while .

3. grind in a mixture along with by adding salt,corainder powder,garlic .first grind these three then add above dondakayalu grind in a coarse,as shown in the above photo.

4.add tadka to this chutney/pachadi serve with rice/ghee....

CAULIFLOWER CURRY(GOBI MASALA)

Many recipes came to my mind while thinking about the cauliflower. At last I made up my mind to do Gobi masala which will go well for the rice as well as any kind of bread like roti,naan......


source: myself

preparation time:15min

cooking time:20min

ingredients: Recipe for two


•1 cup of cauliflower florets

•1 onion finely chopped

•2tomato finely chopped

few springs cilantro

•2tsp yogurt


•Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder,1/2 tspn garam masala.

•Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste

•Grind: 2 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste

•Salt for taste

Method:

1. Cut cauliflower into pieces mix 4 cups of hot water and 2 tsp of salt in a bowl. Immerse cauliflower for about 20 min and drain it.


2.Heat oil in a pan and add the chopped onions and sauté till golden brown.

3.Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder,garam masala salt and cook till the tomatoes absorbs the flavor.

4.Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.

5.Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.

Garnish with cilantro leaves and serve hot.

RIDGEGOURD SKIN POWDER(BEERAKAYA POTTU PODI)

This podi/powder is made at home when we bring berakaya /ridge gourd from the market. Its very sad to see throwing away the ridge gourd skin when its very tender and soft. So my sister makes this variety podi full of fiber from its skin. This is really a very easy podi and goes well with hot rice, dal and a dash of ghee. i have the recipe of beerakaya pachadhi/chutney also you will soon see them in my upcoming posts.

Source: My sister
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 15 mins
Makes: 2-3 people

INGREDINTS:

peeled skin of 3 berakaya(s)/turai/ridge gourd

2 TO 3 Green chillies

salt to taste

1 tbspn coconut powder

1 to 2 clove of garlic

METHOD:

1.1.First clean the gourds, trim the ends and then peel the skin of berakaya/ridge gourd Let them dry.


2. fry beerakaya skin(pottu) with out oil ,fry greenchillies with a drop of oil and keep it aside.

3. add green chillies,coconut powder,garlic,salt,peeled skin beerakaya grind and make a powder.

This powder/podi serve with rice/ghee.This powder stores 4 to 5 days .

tip:
1. make a dry powder fry well when u are frying beerakaya pottu(skin)