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


16
Apr 17

Salted pongal (south Indian recipe)

Eating hotel food for days together can be boring, as outside food is high in fats, calories and sodium.

Home cooked food is healthy and safe; so why not to cook this simple and traditional recipe ‘salted pongal’. It is nutritious, appealing flavor, exciting taste and aroma; rather it is one pot balanced meal.

Traditionally it is the festive dish on the occasion of pongal festival in south India, served on banana leaf. In my opinion this traditional delicacy is very good for any day. It suits today’s office going and busy modern lifestyle, an excellent food for all of us.

Ingredients:

  • Raw rice: 100 gm. (1 cup)
  • Yellow Mung dal (split green gram)/paasi paruppu: 100 gm. (1 cup)
  • Ghee: 3-4 tablespoon
  • Cashew nut: 12-15no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Asafoetida: ½ teaspoon
  • Green chili: 1 no.
  • Ginger: 2” piece
  • Curry leaves: 1 twig

Preparation:

  1. Chop ginger and green chili into small pieces, keep aside.
  2. Coarsely grind the black pepper, keep aside.
  3. Wash rice and dal together and keep aside.

Method:

  1. Take an earthen pot, boil 5 cup of water, when water starts boiling; add mixture of washed rice and dal.
  2. Add salt and turmeric powder along with one tablespoon of ghee, cook until it is done. (About 10-15 minutes). Keep aside.
  3. After tempering/seasoning Salted pongal (south Indian recipe) is ready.
  4. Note: Pressure cooker can be used instead of earthen pot.
  5. Tempering/seasoning:
  6. Take fry pan, put 2 tablespoon of ghee, and fry cashew nut till light brown; take it out and keep aside.
  7. Add cumin seed, sputter it for few seconds; add chopped ginger, asafoetida, curry leaves and green chili; stir fry for few seconds on high flame, add crushed black pepper, put off the flame, Seasoning is ready.
  8.  Add seasoning and fried cashew nut in prepared pongal and stir it.
  9. Now Salted pongal (south Indian recipe) is ready to serve with masala Sāmbhar, ulundu vada, and pickles.
Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Ingredients

Ingredients

add mixture of washed rice and dal

add mixture of washed rice and dal

Add salt

Add salt

Add salt and turmeric powder

Add salt and turmeric powder

Add salt and turmeric powder along with one tablespoon of ghee

Add salt and turmeric powder along with one tablespoon of ghee

cook until it is done

cook until it is done

fry cashew nut

fry cashew nut

Add cumin seed

Add cumin seed

add chopped ginger

add chopped ginger

add chopped ginger, asafoetida

add chopped ginger, asafoetida

 

add chopped ginger, asafoetida, curry leaves and green chili

add chopped ginger, asafoetida, curry leaves and green chili

add crushed black pepper

add crushed black pepper

Tempering/seasoning

Tempering/seasoning

 Add seasoning and fried cashew

Add seasoning and fried cashew

20170114_183837

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)


14
Apr 17

Matar ki kachori (fresh peas kachori)

The taste of matar ki kachori is supreme; serves the kachori while these are hot. You can store the kachori, but a hot kachori taste is different and is amazing with hot cup of tea or coffee.

Ingredients:

For dough (outer layer):

  • Maida (all purpose flour):200gm.
  • Ghee: 50-60gm. (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: 1 teaspoon.
  • Refined oil/ghee: for deep frying.

For stuffing:

  • Matar (peas): 250gm (fresh grains)
  • Black pepper: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Funnel seed: 1teaspoon
  • Chat masala: 1 teaspoon
  • Green chilly: 2-3 no.
  • Asafetida: 1pinch
  • Oil: 1 teaspoon

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida, ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan, add cumin seed, and funnel seed, black pepper and asafetida, when it turns brown, and add green chili, stir on high flame till color changes, add peas and fry it about 3-4 minutes on medium flame.
  2. Cover it, lower the flame. Stir occasionally. Fry until it is half done, (About 5-7 minutes) add salt, Fry till peas are done; Keep aside for half an hour.
  3. After it becomes cold, grind coarsely, now stuffing is ready, divide stuffing into 10-12 parts and make ball.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 part of stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat; slowly turn over after they start to puff. Fry till it becomes golden brown.
  5. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  6. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Ingredients

Ingredients

add cumin seed

add cumin seed

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add green chili

add green chili

add green chili

add green chili

add peas

add peas

add peas

add peas

add salt

add salt

Fry till peas are done

Fry till peas are done

grind coarsely

grind coarsely

 make lemon size balls. Flatten the edge of each ball with the help of finge

make lemon size balls. Flatten the edge of each ball with the help of finge

Deep fry

Deep fry

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)


13
Apr 17

Gatte ka pulao

Every region has its own signature dishes, Tamil Nadu has dosa, and Hyderabad has biryani and Rajasthan is framed with Dal-bati-churma, besides this also reminds me one of its ‘Gatte ka pulao’ that is made on the festive occasion.

Enjoy the delicacies from Rajasthan…

Ingredients:

For making Gatte:

  • Besan: 200 gm
  • Turmeric powder: ½ teaspoon
  • Fennel seed: 1 teaspoon
  • Salt: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Ghee (clarified butter): 1 tablespoon (for moin that is mix with dough itself)
  • Mustard oil/cooking oil: 100gm
  • Baking soda: 1 pinch
  • Ghee: 50 gm (for frying Gatte)

For pulao:

  • Basmati rice: 250 gm
  • Ghee: 50gm (5 tablespoon)
  • Onion: 100 gm
  • Whole Garam masala: (Bay leaf: 2-3 no. Cumin seed: half teaspoon. Black cardamom: 1 no. Black pepper: ½ teaspoon Green cardamom: 2 no. Cinnamon: 2” stick)
  • Ginger: 1 inch piece (grated)
  • Sugar: 1 teaspoon (optional)
  • Salt: 1 teaspoon
  • Water: 500ml

Preparation:

For Gatte:

  1. Take one big ball, put all ingredients of Gatte, mix well make the dough with the required quantity of water and make it like roti dough.
  2. Divide this dough into 8-10 pieces. . (You can make more as per your wish), make it like stick by rolling it.
  3. Boil 5 cups of water. Put all rolls into the boiling water, cook on the medium flame and boil it for 10 minutes, then remove it from the water and let it cool. Cut it into 2”pieces (it is called “Gatte”).
  4. Take a fry pan and heat ghee, when it starts to smoke add boiled and chopped Gatte in it.
  5. Shallow fry this for couple of minutes on medium flame, remove from the fry pan and keep aside.

Preparation:

For pulao:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally. Keep aside.

Method:

  1. Heat 3 tablespoon of ghee in a fry pan, add half of the chopped onion; fry it in high flame till it gets light brown.
  2. Remove it and keep aside.
  3. Heat 2 tablespoon of ghee in wok, add Whole Garam masala, and allow sputtering it.
  4. Add remaining half of the chopped onion, fry it on high flame, till it gets translucent, add washed rice and fry for 2-3 minutes.
  5. The moment, some of rice begins to change color, put off the flame.
  6. Take rice cooker or pressure cooker; add ginger, water, salt and sugar, when water starts boiling, add fried rice and fried Gatte, close the lid, put off the flame when rice is done.
  7. Allow cooker to cool. After cooling the cooker, stir lightly the pulao with the help of fork, and add half of the fried onion, Serve pulao in a rice plate and decorate with remaining fried onion and serve with boondi raita and salad.
  8. Mouth watering Gatte ka pulao is ready to serve hot.
Gatte ka pulao

Gatte ka pulao

Ingredients

Ingredients

all ingredients of Gatte

all ingredients of Gatte

dough

dough

boiled gatte

boiled gatte

add boiled and chopped Gatte

add boiled and chopped Gatte

Shallow fry

Shallow fry

Shallow fry

Shallow fry

add Whole Garam masala

add Whole Garam masala

add chopped onion

add chopped onion

fry it on high flame

fry it on high flame

add washed rice

add washed rice

add washed rice

add washed rice

add fried rice

add
fried rice

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

close the lid

close the lid

close the lid

close the lid

put off the flame

put off the flame

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao


12
Apr 17

Wheat idli

Simple idli, but taste is different !

The use of wheat in south Indian recipe has leaded a new trend and taste. Serve as a snacks or meal which is very good in taste, you can serve it traditionally too, with Sāmbhar and chutney.

Ingredients:

  • Wheat: 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the wheat with required quantity of water to a fine and smooth paste then add the rice into wheat paste and further grind with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if it is thicker add some water and salt to get the flowing consistency (as it is to be poured into cup), Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a glass of water (~300 ml), place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to be served with masala Sāmbhar and coconut chutney.
  5. You can also serve it with tomato onion chutney and dry sesame seed chutney.
Wheat idli

Wheat idli

Ingredients

Ingredients

Grind the dal with equal amount of water

Grind the dal with equal amount of water

Grind the dal with equal amount of water

Grind the dal with equal amount of water

First grind the wheat

First grind the wheat

First grind the wheat with required quantity of water

First grind the wheat with required quantity of water

grinded wheat

grinded wheat

add the rice

add the rice

fine paste

fine paste

mix with dal paste

mix with dal paste

leave it for 5-6 hours for fermentation.

leave it for 5-6 hours for fermentation.

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli