18
Apr 17

Baby corn kofta curry

The first bite will overwhelm you with mouth melting kofta flavor, the next bite will delight you with the spice mix and rich taste of fresh cream. Have a unique taste of ‘Baby corn kofta curry’. The lip smacking bliss, that comes from this baby corn kofta curry.

Ingredients:

For kofta:

  • Baby corn: 4 no. (150-200gm)
  • Khoa: 50 gm.
  • Corn flour: 1 tablespoon
  • Maida (refined flour): 1 teaspoon
  • Green chili: 1 no.
  • Salt: ½ teaspoon
  • Refined oil/ cooking oil: for deep frying

For gravy:

  • Oil: 2 tablespoon
  • Roasted cumin powder: ½ teaspoon
  • Onion: 100 gm.
  • Tomato: 50 gm.
  • Ginger: 2” pieces
  • Garlic: 4-5 flakes
  • Chili powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: ½ teaspoon
  • Fresh cream: 2 tablespoon
  • Green coriander leaves: 20 gm.
  • Water: 1 cup

Preparation:

For kofta:

  1. Grate the baby corn, chop green chili, put into mixing bowl, and add all ingredients of kofta except oil mix well and make dough for kofta.
  2. Divide this dough into 10 -12 part, Shape this dough into balls (kofta), keep aside.

For gravy:

  1. Chop onion, garlic, ginger and tomato; grind to make smooth paste, keep aside.

Method:

  1. Heat the oil in a fry pan; deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  2. Heat 2 tablespoon of oil, when it smokes, add cumin sputter for few seconds, add  ground paste, stir and fry  on medium low flame till liquid dries up , add salt, turmeric powder, chili powder, and coriander powder, stir for couple of minutes on low flame.
  3. Add fresh cream and fry it on lower flame (2-3 minutes) add water slowly and boil the gravy. Lower the flame and boil it for couple of minutes, add fried kofta and cover it.
  4. Put off the flame, kofta is ready after 5-10 minutes.
  5. Transfer the ‘Baby corn kofta curry’ into the serving bowl, garnish with the fresh cream and chopped green coriander. Serve hot.
Baby corn kofta curry

Baby corn kofta curry

Ingredients

Ingredients

Grated the baby corn

Grated the baby corn

add all ingredients

add all ingredients

Shape this dough into balls

Shape this dough into balls

deep fry the kofta (ball)

deep fry the kofta (ball)

deep fry the kofta (ball)

deep fry the kofta (ball)

deep fried the kofta (ball)

deep fried the kofta (ball)

add cumin

add cumin

add ground paste

add ground paste

add ground paste

add ground paste

add salt, turmeric powder, chili powder, and coriander powder

add salt, turmeric powder, chili powder, and coriander powder

Add fresh cream

Add fresh cream

Add fresh cream

Add fresh cream

add water slowly

add water slowly

boil the gravy

boil the gravy

add fried kofta

add fried kofta

Put off the flame

Put off the flame

add the Garam masala powder

add the Garam masala powder

kofta is ready after 5-10 minutes

kofta is ready after 5-10 minutes

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry

Baby corn kofta curry


10
Apr 17

Paneer (cottage cheese) do pyaza

Give your family the power of protein. Paneer is loaded with protein which helps in building strong muscles. ‘Paneer do pyaza’ is good for summer also, due to rich quantity of onion present in it, which have amazing cooling properties …

Enjoy the soft and delicious paneer…

Ingredients:

  • Paneer (cottage cheese):250gm
  • Onion: 400gm.
  • Tomato: 100gm
  • Garlic: 1 pod
  • Ginger: 3’ piece
  • Kasuri methi: 2 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  half teaspoon
  • Cumin: 1teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Cut the paneer into big chunks, keep aside.
  2. Chop 1 onion into slices longitudinally and 1 onion into 8 pieces, then separate their leaves as shown in photo.
  3. Chop garlic, ginger green chili and tomato longitudinally, keep aside.

Method:

  1. Heat 2 tablespoon of oil in a fry pan, add separated leaves of onion sauté on high flame for couple of minutes, and add green chili stir fry for twenty seconds, take it out and keep side.
  2. Heat remaining oil in a fry pan, add sliced onion sauté on high flame for couple of minutes, and add chopped garlic and ginger stir fry.
  3. Add chopped tomato, chili powder, coriander powder, turmeric powder and salt stir fry till liquid dries up; crushed kasuri methy with your both palm and add; stir fry for couple of minutes, add ¼ cup of water so that all ingredients get mixed homogeneously, cook for couple of minutes to get messy appearance.
  4. Now add paneer; stir fry for couple of minutes; add fried leaf of onion and green chili; cook for couple of minutes on medium flame, add Garam masala powder ‘Paneer (cottage cheese) do pyaza’ is ready to be served.
  5. Transfer into serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side dish.
Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Ingredients

Ingredients

Ingredients

Ingredients

add separated leaves of onion

add separated leaves of onion

add green chili

add green chili

 stir fry

stir fry

Heat remaining oil

Heat remaining oil

add sliced onion

add sliced onion

sauté on high flame

sauté on high flame

add chopped garlic and ginger stir fry.

add chopped garlic and ginger stir fry.

Add chopped tomato

Add chopped tomato

Add chopped tomato

Add chopped tomato

Add chopped tomato, chili powder, coriander powder, turmeric powder and salt

Add chopped tomato, chili powder, coriander powder, turmeric powder and salt

add crushed kasuri methi

add crushed kasuri methi

add crushed kasuri methi

add crushed kasuri methi

 add ¼ cup of water

add ¼ cup of
water

add paneer

add paneer

stir fry for couple of minutes

stir fry for couple of minutes

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add Garam masala powder

add Garam masala powder

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza


30
Mar 17

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

In south India almost every house has drumsticks plant; ‘drum stick leaf and flower poriyal’ used to cook in every kitchen and every home. It is most common recipe in south Indian kitchen. It has magical properties and has medicinal value. It has wide benefits, as it is called wonder plant. It is particularly useful to those who suffer from knee pain as they provide great relief from pain and further it makes your skin glow.

Ingredients:

  • Drum sticks leaf and flower: 100-150 gm
  • Onion: 1 no. (Small)
  • Garlic paste: ½ teaspoon
  • Sesame seed oil/cooking oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Split black gram: 1 teaspoon
  • Red chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 pinch
  • Fresh scraped coconut: 1 tablespoon

Preparation:

  1. Chop onion, Keep aside.
  2. Grind scrapped coconut, cumin and chili powder, make coarse paste, and keep aside.

Method:

  1. Take fry pan put oil, when it smokes, add mustard seeds, red chili and split black gram, wait till it sputters. Add garlic paste, chopped onion, salt and turmeric powder; add drum stick saag and flower stir and fry for couple of minutes (keep it stirring otherwise it may burn), add curry leaves too.
  2. After few minutes it will change the color and start shrinking, put half cup of water. Cook for 3-4 minutes on medium lower heat. Add coarsely grinded paste, fry for couple of minutes. Put off the flame.
  3. Now Drum sticks leaf ka saag (murungai keerai poo poriyal) is ready to serve.
  4. Transfer into serving bowl; serve this as a side dish at lunch or dinner.
Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Ingredients

Ingredients

add mustard seeds, red chili and split black gram

add mustard seeds, red chili and split black gram

Add garlic paste

Add garlic paste

Add garlic paste, chopped onion

Add garlic paste, chopped onion

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt and turmeric powder

Add garlic paste, chopped onion, salt and turmeric powder

add drum stick saag

add drum stick saag

fry for couple of minutes

fry for couple of minutes

add curry leaves

add curry leaves

Grind scrapped coconut, cumin and chili powder

Grind scrapped coconut, cumin and chili powder

put half cup of water

put half cup of water

Add coarsely grinded paste

Add coarsely grinded paste

Add coarsely grinded paste

Add coarsely grinded paste

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)


14
Mar 17

Lauki aaloo ki sabji (bottle gourd with potato)

If you plan to dine out at night, have a low calorie lunch, and eat a light snack (palak raita, mix vegetable soup, salted lassi or nuts).you can prepare this ‘Lauki aaloo ki sabji (bottle gourd with potato).

And have it with 1-2 thin phulka (chapati) at noon. This is the trick to control your shape and size. Yes, balance is the key…

Ingredients:

  • Bottle gourd: 500 gm.
  • Potato: 100gm.
  • Onion:  50 gm.
  • Cumin: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil/ cooking oil: 3 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd, onion and potatoes, chop them, and keep aside.

Method:

  1. Take a fry pan. Heat oil, let it smoke, add cumin, sputter it for few seconds.
  2. Add chopped onion stir fry on high flame till translucent add chopped potatoes, stir fry for couple of minutes, add lauki, stir fry on medium flame for couple of minutes, it will become watery, now cook with lid on till half done.
  3. Add turmeric powder, chili powder, coriander powder and salt.
  4. Stir and over it, cook on medium flame till it is done. (Put water if required).
  5. Put off the flame add Garam masala powder and transfer into serving bowl, decorate with coriander leaves.
  6. Lauki aaloo ki sabji (bottle gourd with potato) is ready to serve, Serve hot or warm with chapati or paratha.
Lauki aaloo ki sabji (bottle gourd with potato)

Lauki aaloo ki sabji (bottle gourd with potato)

Ingredients

Ingredients

chop the bottle gourd, onion and potatoes

chop the bottle gourd, onion and potatoes

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

add lauki

add lauki

Add turmeric powder, chili powder, coriander powder and salt

Add turmeric powder, chili powder, coriander powder and salt

Stir and cover it

Stir and cover it

add Garam masala powder

add Garam masala powder

Lauki aaloo ki sabji (bottle gourd with potato)

Lauki aaloo ki sabji (bottle gourd with potato)


08
Mar 17

Ridge gourd ki sabji

For healthy nutritious diet, it makes sense to pushing away oily korma and going for ridge gourd sabji. It goes very well the ghee (clarified butter) smeared chapati.

It is easy to digest and liked by those who prefer to have light dinner.

Ingredients:

  • Ridge gourd: 500 gm
  • Onion: 1 no (medium)
  • Whole Red chilly: 2no.
  • Panch phoran: 1 teaspoon (cumin, mustard seed, fennel seed, fenugreek seed, and carom seed.)
  • Turmeric powder: half teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/oil: 1 tablespoon

Preparation:

  1. Remove the Peel of ridge gourd and chop them in thin slices.
  2. Chop the onion in thin slices.

Method:

  1. Take a fry pan. Heat ghee, add Panch phoran, add whole red chili, and sputter it for few seconds.
  2. Add sliced onion and fry it till it turns transparent (3-5 minutes).
  3. Add sliced ridge gourd, turmeric powder and salt stir it.
  4. Cover it on medium flame till it is done and soft.
  5. Open the cover and cook on high flame till it comes at your choice of consistency (liquid dries up).
  6. Ridge gourd ki sabji is ready to serve, Serve hot with chapatti or paratha.
Ridge gourd ki sabji

Ridge gourd ki sabji

Ingredients

Ingredients

chop ridge gourd

chop ridge gourd

adds Panch phoran

adds Panch phoran

adds Panch phoran add whole red chili

adds Panch phoran
add whole red chili

Add sliced onion

Add sliced onion

Add sliced onion and fry

Add sliced onion and fry

Add sliced ridge gourd

Add sliced ridge gourd

Add sliced ridge gourd, turmeric powder and salt

Add sliced ridge gourd, turmeric powder and salt

Cover it on medium flame

Cover it on medium flame

cook on high flame till it comes at your choice of consistency

cook on high flame till it comes at your choice of consistency

Ridge gourd ki sabji

Ridge gourd ki sabji