23
Jan 20

Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

My old friend came to visit us from Mumbai, I was so happy; we were sipping hot tea and planning to make some teatime snacks and dinner, I had fresh papaya with me so planned to make ‘Papaya Kofta Curry’ for dinner.

Papaya is the best skin purifier; it makes the skin glow, healthy and youthful. It acts as anti blemish agent and removes pigmentation and dark circle making skin spotless.

Ingredients:

For making kofta:

  • Raw papaya: 1 no. (Medium size)
  • Potato: 2 no. (Medium size)
  • Besan (chick pea flour): 2-3 tablespoon
  • Ginger: 1 teaspoon (chopped)
  • Green chilly: 2-3 no. (Chopped)
  • Salt: 1 teaspoon (as per taste)
  • Oil: for deep frying

For making gravy:

  • Onion: 1 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin seed: half teaspoon
  • Cinnamon: 2”stick
  • Curd: 2 table spoon
  • Fresh cream: 20 gram (optional)
  • Oil: 3 tablespoon

Preparation:

  1. Peel and grate the papaya and potato: put all ingredients of making kofta in a bowl, and mix well to make dough, shape it in small ball.
  2. Chop onion and tomato; grind it to fine paste keep aside.

Method:

  1. Heat the oil in a fry pan/kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  2. For preparing curry; take a fry pan. Put oil, when oil starts to smoke add cumin and cinnamon, sputter for few seconds, take care it should not burn, add onion and tomato paste fry it till become golden in color.
  3. Add salt, turmeric powder, chili powder, and coriander powder, stir fry for a minute; add fresh cream, continue to fry for couple of minutes.
  4.  Add whipped curd and fry it on lower flame (2-3 minutes); add 2 cups of water and boil the gravy. Lower the flame and boil it for 2-3 minutes.
  5. Add fried kofta and Garam masala powder; bring it to just boil, cover it. Put off the flame.
  6. You may serve it after 5 minutes; garnish with chopped green coriander and spring onion.

Note:

  1. Just before serving, heat the gravy and place the kofta in it.
  2. ‘Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry’ is ready to serve with Roti or rice.
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Ingredients
chopped and grated ingredients
dough
deep fry the kofta
deep fry the kofta
deep fried kofta
add cumin and cinnamon
add onion and tomato paste
Add salt, turmeric powder, chili powder, and coriander powder
add fresh cream
continue to fry for couple of minutes
Add whipped curd
fry it on lower flame
add 2 cups of water
boil the gravy
Add fried kofta
bring it to just boil
add Garam masala powder
Put off the flame
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)

23
Sep 19

Potato and pea curry /Aaloo matar (mutter) curry

‘Aaloo mutter’ is a favorite dish from Indian cuisine, especially from north India and Punjab region. It is prepared using potatoes and fresh peas in a spicy creamy curry; which is made from tomato/curd. Here I used curd and regular ingredients. You may add dash of butter and fresh coriander leaves to enhance the flavor.

I used here pressure cooking method, it can used as kadahi (wok) cooking too.

The recipe goes well with Roti, Chapati and Poori …

Ingredients:

  • Potato: 200 gm.
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1 no. (Medium)
  • Curd/Tomato: 100 gm.
  • Ginger: 1 teaspoon (paste)
  • Mustard oil /cooking oil: 50 ml.
  • Chili powder: ½ teaspoon (as per your taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Butter: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon

Preparation:

  1. Peel off and cut potato into cubes, keep aside.
  2. Grate onion, Keep aside.
  3. Chop ginger into fine pieces, keep aside.

Method:

  1. Take pressure cooker: put oil and heat, when it smokes add cumin seeds and bay leaf. Sputter for few seconds add ginger and onion, fry on medium flame till it gets golden brown in color.
  2. Add curd/tomato and fry on low flame till oil separates from the masala. Add peas and potatoes; stir fry for couple of minutes, now put the chili powder, coriander powder, turmeric powder and salt. Cover it and fry, about 3 to 5 minutes, stir occasionally.
  3. Add one cup of water close the lid, place the cooker on high flame, bring to full cooking pressure and put off the flame.
  4. Allow cooker to cool and open, add butter and Garam masala powder. Potato and pea curry (Aaloo matar curry) is ready. Take out into serving bowl and decorate with green coriander and serve.
Potato and pea curry /Aaloo matar (mutter) curry
Ingredients
Ingredients
add cumin seeds and bay leaf
add ginger and onion
add ginger and onion
add ginger and onion
fry on medium flame
Add curd/tomato
fry on low flame
Add peas and potatoes
Add peas and potatoes
put the chili powder, coriander powder, turmeric powder and salt
stir fry
Add one cup of water
bring to full cooking pressure
add butter and Garam masala powder
decorate with green coriander
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry

08
Sep 19

Aaloo ka chila/cheela (potato crepe)

On the eve of Navratri fasting days People prepare this ‘Aaloo ka chila/cheela (potato crepe) recipe, it is very popular in northern India. It is really delightful with a glass of orange juice and some seasonal fruits.

I prepare this recipe sometimes as a breakfast and add grated cheese and chili powder, the cheese goes very well with potatoes. You will be overwhelmed as all of us love cheese and potato.

Ingredients:

  • Potatoes: 300 gm.
  • Cheese: 50 gm. (optional)
  • Salt: ½ teaspoon (as per taste)
  • Red chili powder: (optional)
  • Cooking oil/butter: for roasting

Preparation:

  1. Wash and clean potatoes and boil them, about 90 % cooked: peel off and grate, add salt keep aside.
  2. Grate cheese and keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all on it. Spread the grated potatoes mixture, press them with spatula and set the edges properly, so that it gets smooth texture at the edge, as shown in photo.  
  2. Let it cook about 5-6 minutes on low flame with lid on: when it gets slightly golden in color, flip it upside down with the help of plate (put plate on the cheela and reverse the fry pan, so that chila come out on the plate again put the cheela upside down on fry pan, shown in the photo, if size of the cheela is small, flipping upside down can be done by spatula also).
  3. Sprinkle grated cheese and chili powder on the top, cover and cook another side until cheese melt and get golden color (about 5-6 minutes).
  4. Transfer into serving plate, serve hot ‘Aaloo ka cheela’ may be served along with pumpkin sabji, chopped fruits and fresh juices for fasting days and serve with  chutney or tomato ketchup on normal days.
Aaloo ka chila/cheela (potato crepe)
Ingredients
grate, add salt
Spread the grated potatoes mixture
press them with spatula
flip it upside down with the help of plate
reverse the fry pan
cheela upside down on fry pan
cheela upside down on fry pan
Sprinkle grated cheese and chili powder
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)

28
Aug 19

Bitter gourd leaves and potato fritters (karela leaf and Aaloo pakoda)

Last Sunday I woke up very late in the morning, so I skipped breakfast preparation and decided to go for brunch. In afternoon my husband was feeling hungry and asked me to prepare something to eat.

We had some leftover rice; he suggested preparing fried rice with bitter gourd leaf. We have bitter gourd plant in our balcony pot. He plucked the bitter gourd leaves, the moment I saw so fresh and healthy green bitter gourd leaves in the bamboo basket, immediately it flashed in mind to prepare fritters of this verdant leaves. I started preparation for fritters with bitter gourd leaves.

It came out awesome; here is the recipe good for diabetes people and everyone…

Ingredient:

  • Bitter gourd leaves: 15-20 no.
  • Potato: 1 no. (Small)
  • Onion:1 no. (Small)
  • Green chili: 2-3 no.
  • Salt: ½ teaspoon (as per taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwaine (carom seeds): half teaspoon
  • Black pepper corn: 8-10 no.
  • Chat masala: 1 teaspoon
  • Red lentil (masoor dal): 1 cup
  • Mustard oil (hot): for moin
  • Mustard oil: for deep fry

Preparation:

  1. Soak masoor dal into water for about 20-30 minutes,  grind roughly with help of blender, keep aside.  Chop bitter gourd leaf, onion, potato and green chili in small pieces, keep aside.
  2. Take a bowl. Put chopped bitter gourd, onion, green chili and potato along with salt, turmeric, Ajawine, and black pepper in it, add ground lentil and mix together to prepare batter. Add 1 tablespoon hot oil give a mix, it is ready for deep frying.

Method:

  1. Take a fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon. Drop the batter into the oil; deep fry, when they start to come up slowly turn over. Fry till it becomes golden brown on both sides. Sprinkle chat masala and enjoy the piping hot fritters followed with afternoon tea.
Bitter gourd leaves and potato fritters
Ingredients
Ingredients
prepared batter
Add 1 tablespoon hot oil
deep fry
Sprinkle chat masala
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters