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......

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.

TINDORA FRY/DONDAKAYA FRY

IT IS VEY SIMPLE AND EASY RECIPE EVER BODY IS MAKING THIS FRY BUT HERE IAM GIVING ON MY STYLE .THIS IS MOM RECIPE I WOULD LIKE TO SHARE WITH EVRERYONE.

PREPARATION TIME: 20 MIN

INGREDEINTS:

1/4 KG Tindora/dondakaya(wash and dry, cut in to slices and keep it aside)

3 tbspn oil

FOR MAKING PODI/POWDER:

4 TO 5 Red chillies

2 tbspn dry coconut powder

1 tbspn dahlia/putnalu/pappulu

1 or garlic pods

salt to taste

add above ingredeints to the grinder and make a fine powder.
FOR TADKA:

MUSTARDS

Cuminseeds

1 tspn uraddal

Few curry leaves

PROCEDURE:

1. Heated oil in a pan add above seasoning for tempering after frying them add tindora/dondakaya slices frt them until they turn golden colour then add grounded powder mix it well now fry another 5 min on a low flame now switch off the stove

Now your TINDORA /DONDAKAYA FRY is ready to serve with hot rice or side dish for sambar.

CHANNADAL VADA(SENGAPAPPU VADALU)

Preparation time : 30 min

Ingredients :


1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

Corainder leaves finely chopped

few springs curry leaves

1 tspn corainder seeds

4 green chillies

salt to taste

1 cinnamon

1 garlic pods

1/2 tspn ginger menced

FOR THIS MEASUREMENT MAKES NEARLY 15 TO 20 DEPENDS ON YOUR SIZE.

PROCEDURE:

1..Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2.Add above spices one by one to the mixture grind with whole dal and make coarsely

now add rest of dal to that mixture mix it well and a pinch of soda.

3. Heat oil, make patties shaped like round with your palm or take a polythene sheet with the help of you can make patties also,let carefully in to hot oil ,fry on both sides until golden colour.

4. Now your channadal/senagapappu vadalu is ready to eat with any kind of chutney.

GUNTA PONGANALU

This is the authentic recipe of andhra.While preparing dosa batter
i will keep some thick batter outside for preparing guntha ponganalu.Left over dos a batter we will make guntha ponganalu.This one of our breakfast item.

ingredints:

left over dosa batter

1 onion(finely chopped)

7 to 8 greenchillies

few springs corainder leaves

few springs curry leaves

salt to taste
(grind greenchillies,some corainder leaves,curry leaves and make a fine paste)

required amount of water

3o mins presoaked chana dal

pinch of soda powder

PROCEDURE:

1.Take thick dosa batter . To this add finely chopped raw onions , 3o mins presoaked chana dal , sufficient salt ,and above green chilli paste,finely chopped coriander leaves and curry leaves and mix it will by adding required amount of water put it aside for 15 min.

2. Take nonstick guntaponganalu pan. Apply few drops of oil in all holes . Put this aside for 15 mins.After 15 mins has completed heat this pan . when it is hot add sufficient batter in all holes .dont overload the batter Put lid on top of it . Put flame in medium heat After 5 mins take a spoon and reverse each of them by balancing with that spoons
3. fry on both sides until they turn golden colour takeout the lid and check whether the batter inside is cooked .

If they are done then transfer them into a bowl .

Repeat the same process by adding little oil in all holes and pouring batter, etc,.

now your guntha ponganalu is ready to serve with coconut garlic podi/chutney
I usually serve this guntapnganalu with podi side some peanuts as show in the above photo.This is my authentic recipe /style .

garlic/coconut podi/powder:

1 cup grated dry coconut powder

3 to 4 redchillies

4 to 5 garlic pods

salt to taste.

grind above ingredints and make a fine powder this podi/powder store fow few months.
this powder can be used in many ways like tindorafry,bendhifry etc....

METHI TOMATAR CURRY

This Is My 50 th Post

PREPARATION TIME:20 MIN


SERVINGS: 3 TO 4 ADULTS

INGREDEINTS:

1 small bunthi methi/fenugreek leaves (wash and drain the leaves)

6 tomatoes(finely chopped)

1 small onion(finely chopped)

1 tbspn grated ginger garlic paste

1/4 tspn turmeric

1/4 tspn sugar

salt to taste

1/2 tbspn redchilli powder

2 redchillies

1/2 tbspn corainder(grind redchillies,corainder seeds coarsely )

5 springs corainder leaves

3 tbspn oil

PREPARTION:

1. HEATED oil in a pan add coarsely redchilli,coraiinder seeds fry about 2 min ,then add chopped onions fry it until they turn golden colour by adding sugar onion turns golden colour add tbspn ginger fry for few minutes.

2. Add chopped tomatoes,methi leaves,turmeric,salt,redchillipowder fry until tomatoes becomes soft.

3.Add corainder leaves place a lid cook on a low flame for about 10 min
switch off the stove now your METHI TOMATO CURRY IS READY TO SERVE WITH ANY KIND OF BREAD.


HAPPY EATING..............

...............................................

SHAHEPANEER

Todays Menu is SHAHEPANEER



SERVES-2 TO 3 ADULTS

PREPARATION TIME: 25 MIN

INGREDIENTS:

250 Gms paneer

1 medium onion(finley chopped)

3 medium tomatoes

1 inch ginger

2 to 3 garlic pods

1 green chilli(finley chopped)

2 tspn poppey seeds

7 to 8 broken cashew nuts

1 tspn sugar

salt to taste

redchilli powder to taste

1/4 tspn turmeric

small cup milk

1 tspn garm masala powder

1/4 Tspn corainder powder

1 tspn cumin seeds

5 springs corainder leaves

1 tspn kasoorimethi powder

3 tbspn oil

PROCEDURE:

1.soak poppeyseeds,cashewnuts about 15 min and make a fine paste.

2.take chopped tomatoes,greenchillies,ginger,garlic and make a fine paste and keep it aside.

3. Cut paneer in to cubes,Take a heated oil in a pan fry panner cubes and keep it aside.

4. Heated oil in a pan add cumin seeds,add chopped onions,fry the onions until it turns golden colour add poppey seeds,kaju paste,fry for 2 min add tomato puree,all spices powders ie corainder,garam masala,turmeric,salt,sugar,redchilli powder,add milk boil for 10 min on a medium flame.

5. finally add kasoorimethi powder sprinkle corainder leaves little amount of water,add paneer cubes place alid and bring it to boil another 10 min on a low flame
when the oil come out switch off the stove

Now your yummy,wonderful shahe panner is ready to eat with any kind of bread (roti,naan,pulka)


HAPPY EATING..............
ENJOY THE DAY.......

ALOO PALAK

SERVES: 2 TO 3 ADULTS

PREPARATION TIME:25 MIN

SMALL BUNCH PALAK

2 MEDIUM ALOO

1CUP TOMATO PUREE

2 GREEN CHILLIES(CUT IN TO SMALL PIECES)

2 GARLICPODS MENCED

1 ONION FINLEY CHOPPED

1 BAY LEAF

RAW WHOLE MASALAS(2 CLOVES,1 CARDAMOM,2 CINNAMON STICK,1 TSPN SHAJEERA)

3 TBSPN OIL

1 TSPN TURMERIC

1 TSPN CORAINDER POWDER

5 SPRING CORAINDER LEAVES

1 TSPN GARAM MASALA POWDER

SALT TO TASTE.

1 TSPN GHEE/BUTTER

1 OR 2 GARLIC PODS(FINLEY CHOPPED)

PROCEDURE:

1. Clean and chopped spinach.

2.Heated oil in a pan add above raw masals,bayleaf,menced garlic fry for a minute

add chopped onions,potato fry them until it turns golden color add tomato puree,all

above powders(turmeric,corainder,garam masala)place a lid boil for 15 min on a low

flame

3. add chopped spinach , corainder leaves,salt fry for 10 min

4. Take a small kadai add butter/ghee wait until it melts add chopped garlic fry

well add this above curry stir it well switch off the stove

Now wonderful recipe aloo palak is ready to serve with naan/rice.

ENJOY DELICIOUS FOOD

PANEER BUTTER MASALA

PREPARATION TIME:25 MIN

INGREDIENTS:

200 G PANEER

1Large onion(finley chopped)

3 medium tomatoes puree

2 green chillies(cut in to slits)

1/2tbspn ginger garlicpaste

10 pieces cashew nuts

1 tbspn butter or ghee

3 tbcpn oil

1 tspn garam masala powder

red chilli powder to taste

salt to taste

1/2 tbspn curd

1 bay leaf

1 tspn shahejeera(black cumin)

1 tbspn heavy cream

1/4 tspn turmeric

PROCEDURE:

1. Take a paneer cut in to cubes fry it until it turns golden colour and keep it aside.

2. Take a heated oil in a pan add chopped onions,greenchillies,cashew nuts fry it until raw smell disapper, and make a fine paste and keep it aside.

3. Take same kadai with the left over oil add shahejeera,bayleaf,gingergarlicpaste,that above paste.fry it for 5 min add tomato puree ,well beaten yogurt,turmeric,garammasala,redchilli powder,salt .little amount of water and place a lid cook about for 10 min.

4. finally add heavy cream,corainder leaves,butter cook until oil comes out switch off the stove.

Now wonderful paneer butter masala is ready to serve with pulka.naan,roti...even it suitable for pualav or biriyani.

CAPSICUM MASALA

PREPARATION TIME :20 MIN

REQUIRED ITEMS:

3 medium capsicum

1 medium onion (finley chopped)

2 tomatoes (finley chopped)

1tbspn ginger garlic pste

1cinnamon

1 cloves

1/2 tbspn corainder powder

Handful peanuts (roast and make a fine powder)

1 tspn seasame seeds (roasted)

4 methi seeds

5 to 6 whole redchillies

salt to taste

1/2 cup milk

corainder leaves

oil

cumin seeds

For Seasoning:

mustards

cumin seeds

curry leaves

5 pieces of cashew nuts.

1/4 Tspn turmeric

PROCEDURE:

1.Heated oil in a pan add mustards,cuminseeds,curry leavesand cashew nuts .

2. add chopped onions, ginger garlic paste after frying few minutes add chopped capsicum.

3. Take a blender add cinnamon,cloves,turmeric ,chopped tomatoes,redchillies,salt

roasted peanuts,seasame seeds,corainder powder and methi seeds make a fine paste

and keep it aside.

3. After frying capsicum add the above mixture(paste) along with milk .boil it for

few minutes.if the oil comes out switch off the stove.Finally add corainder leaves.

Now capsicum masala curry is ready to serve with chapathi or naan.or even

any kind of rice like (gheerice.vegetable birayani).even it suitable for plain rice

also.

MATAR PANEER

PREPARATION TIME : 25 MIN

INGREDIENTS:

Paneer 7-8 0z (approx)

1cup green peas

1large onion(finely chopped)

3medium tomatoes

1/4 tspn turmeric

1tbspn red chilli powder

1/2 tbspn cumin powder

1/2 corainder powder

ginger garlic paste

10 pieces cashew nuts

1or2green chillies(finley chopped)

kasoori methi (dry fengreek leaves)

2 tbspn cream

1tbspn garam masala powder

1/4 tspn black cumin(shahejeera)

chopped corainder

oil

salt to taste

PREPARATION:

1.take paneer cut in to cubes.fry it keep it aside

2. heat some oil add cashew nuts sorted them add onions salt,ginger garlic paste

turmeric,chopped tomatoes cook for few minutes until raw flavour disappear put this

mixture in to a blender and make a fine paste.

3.add some oil,add garam masala powder, black cumin,add green chillies,blended paste cumin powder,corainder powder,add water,chilli powder,bring the mixture to boil for 15 min.

4. after boling that add kasoori methi powder, green peas let it shimmer for 5
5 min

6.add paneer to ur dish ,corainder leaves , before you finish the dish add cream

bring it to boil 5 few minutes.


Now your nice ,silky ,delicious matar paneer is ready.

you can serve with roti,naan,rice, pulka

METHI CHAMAK

PREPARATION TIME:30min

Required items:

1cup methi leaves

2cup spinach(palak)

1cup onions(finley chopped)

1cup tomato pureee

10 kaju pieces

ginger garlic paste

2 green chillies

1/2tbspn dhaniya powder

1spn chilli powder

1cup grated paneer

turmeric

salt

3 tbspn oil

1 tspn ghee(optional)

1 tbspn cream

1tspn garammasala

1tspn kasoori methi

procedure:

1.Spinach and methi leaves finely chopped and keep it aside.

2.Heat 2tea spoon of oil in a pan add chopped onions,greenchillies,cashewnuts,gingergarlicpaste fry for 10 minutes and make a paste.

3.Take another pan add 2 tablespoon of oil add jeera ,above paste after fry for 2 minutes add finely chopped leaves ,tomato puree,turmeric,salt ,daniyapowder,cream,garam masala and red chillipowder .

4.Add kasoori methi ,cup of water close with a lid and bring them to boil for 10minutes.

5.Sprinkle grated panner,coriander leaves.

now ready to serve with any kind of bread(naan,roti,pulka etc).