Malai kofta (indian meat balls in rich gravy) you can substitute meat for vegetables to make this.
Ingredients
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) - 1 1/2 cup (Cooked)
Grated paneer/ cheese - 1 cup
Bread slice - 1 (Soaked in water)
Bread crumbs - 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tsp
Salt - 1 tsp or as needed
Oil - for frying
Green Chilli - 1 (Cut into small pieces)
For Gravy
Onions - 2 or 3 (pureed)
Tomatoes - 4 or 5 (pureed)
Ginger Garlic green chilly paste - 2 tblsp
Cashews - 4-5 (powdered)
Chilli Powder - 1 tsp
Corriander, Cumin powder - 2 tsp
Garam masala - 1/2 tsp
Butter - 1 tbsp
Thick Cream - 3/4 cup
Salt - to taste
Cilantro - for garnish
Preparation Steps
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind the ginger, garlic and green chilli together and keep it ready.
Method
To make Kofta
1. Take a mixing bowl and mix the boiled and grated potatoes, veggies, crumbled paneer, shreded bread slice and minced green chillies.
2. Add chilli powder, garam masala and salt. Add the lemon juice and mix everything together. Taste the mixture and adjust the seasonings if needed.
3. Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- You can also add some cooked rice instead of bread crumbs to make solid balls.)
4. Make kofta balls and roll over the bread crumbs. You can even make oval shaped koftas.
5. Fry the balls in oil and put in paper towel.
To make Gravy
1. Heat butter/oil in a pan and saute the blended onions for a while until light brown
2. Add ginger-garlic-green chilly paste and saute it.
3. Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4. Now add chilli powder, corriander powder, garam masala, salt and saute.
5. Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6. Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7. Next add butter, heavy cream and cashew powder to the gravy. Simmer for 5-7 minutes and switch off.
8. Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9. Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
Goat curry
Ingredients:
1/2 lb Mutton
4 Potato(optional)
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1 tbsps Poppy seeds Paste
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
3 tbsps Coconut paste
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1 tbsp Curd(optional)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the mutton pieces with the poppy seed paste,garam masala & 1tsp of salt.
2. Heat the oil in pressure pan & put the fennel,seeds,cloves,bay leaves & Cinnamon.Let them splutter.Add the chopped onion & fry till slight golden brown.
3. Add the ginger-garlic paste & fry for 4-5 mts.Now add the chopped tomato,salt & turmeric powder & cook for 6-7 mts till the oil separates from the masala.
4. Add the the marinated mutton,potato cubes & a cup of water & combine all the masalas & cooks for 5-6 mts.
5. Now,close the pan & pressure it till the mutton becomes soft.Then,open the pan & add the coriander powder,chilli powder & coconut paste & cook the garvy for 10 mts in slow flame till theoil separate from the masala.
6. Now,garnish the mutton with the coriander leaves.
7. Serve the mutton curry with rice,dosai,idle,puri,roti & naan.
Tips: You can add cashewnut paste instread of using the coconut paste.Soak the cashewnut in hot water for 10 mts & make the paste.
Masala vadai (spicy lentil donut)
Oil : 2 cups ( for deep fry)
Chana dal/Black gram dal : 11/2 cup
Dry red chilies : 7-8 (according to your spice level)
Urda dal : 1 tbsp
Cumin seeds : 2 tsp
Garlic : 3-4
Onion : 1 1/2 cups (Finely chopped)
Mint Leaves : 4 tbsp(Finely chopped)
Curry Leaves : 5-6 ( chopped)
Coriander leaves : 2 tbsp (Finely chopped)
salt : to taste
Method Of Preparation :
Soak chana dal, urad dal, red chilies for 2-3 hrs (soak urad dal separately).
After that drain the dals and take 2 tbsp of soaked chana dal separately.
Now grind the remaining mixture (chana dal, urad dal, red chilies, garlic, cumin seeds ) together.
When you grind them make sure it’s coarse paste not smooth ( you should see some broken chana dal in the paste).
Now mix it with whole chana dal ( that you put aside), chopped onion, mint leaves, coriander leaves , curry leaves and salt.
Make small patties out of the mixture.
And deep fry them ( make sure it’s not turning dark brown) .
country style chicken curry
Chicken, preferably boned 1 kg, cut to medium size pieces
Red onion ½ cup, thinly sliced
Green chilly 2 nos, julienned
Potato 1 big, cubed
Ginger – Garlic 1 TBSP each, chopped
Curry leaves a fistful
Red chilly powder 1 TBSP
Coriander powder 2 TBSP
Garam masala 1 tsp
Mustard seeds 1 tsp
Coconut oil 1 TBSP
Salt as needed
Preparation
Heat oil in a preferably in a clay pot (Manchatti) or a deep bottomed pan and splutter mustard seeds. Add the sliced onions, green chilly, potato, ginger, garlic and curry leaves one by one sautéing each for 1 minute respectively. Now sauté the whole mixture until the onions turn golden brown in color. Next add the cut and cleaned chicken along with salt. Mix this well with the onion mixture and add water to the level of the chicken. Cook this until chicken pieces are tender. Now add the red chilly powder, coriander powder and garam masala. Mix the masalas well and cook this for another 15-20 minutes at medium flame until the curry is thickened. Switch off flame and keep covered until ready to serve. This is one yummy chicken curry and is best with rice, appam, idiyappam or even rotis.
Egg apetizer
Hard boiled eggs 6 nos, cut into halves
Black pepper powder 1 tsp
Garam masala ½ tsp
Salt as needed
Olive oil ½ tsp
Onions 1 big, sliced
Red chilly powder ½ tsp
Green onions for garnishing
Oil 1 tsp
Preparation
Heat oil in a pan and sauté the onions till golden brown. Add salt and red chilly powder. Mix well and cook until raw smell goes off. Set aside.
Heat olive oil in a skillet. In a bowl mix together, pepper powder, garam masala and salt. Take each half of the boiled egg and dip in the masala mixture and fry both sides until browned.
Make a bed with the sautéed red onions onto a rectangular plate. Arrange the fried eggs and sprinkle chopped green onions.
Chettinad chicken
1/2kg Chicken (cut as medium pieces)
2nos Onions(chopped finely)
1no Tomato (chopped)
4nos Dry red chillies (broken as pieces)
1tsp Fennel seeds
1no Cinnamon stick
1tsp Ginger (chopped)
6nos Garlic cloves (chopped)
2tsps Pepper powder
1/4tsp Turmeric powder
Salt
Oil
Curry leaves
Heat enough oil,fry the fennel seeds, cinnamon stick and dry red chillies, add immediately the chopped ginger,chopped garlic and curryleaves,fry everything for few minutes..
Now add the chopped onions,chopped tomatoes,saute until the onions turns transculent, add now the chicken pieces,turmeric powder and salt,saute for few minutes, finally add the pepper powder;mix everything,close the vessel and cook everything in simmer until the chicken pieces gets well cooked and the curry turns dry..Serve hot with rice or rotis..
Yam curry
Chena/Yam 1 cup, cubed
Ilavan/Ashgourd 1 medium, cubed
Carrot 1 medium, cubed
Kadala parippu/ whole black chana/kadala ½ cup
Grated coconut ¾ cup + ¾ cup
Turmeric powder ¾ tsp
Red chilly powder 2 tsp
Sarkara/Jaggery ¼ cup
Curry leaves 2 sprigs
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Salt as needed
Oil 1TBSP
Preparation
Boil 1 cup water in a heavy bottomed pan. When it is rolling boil, add the kadala parippu/ whole black chana. Cook until it is ¾ done, add the vegetables. Add 1 more cup of water, mix well and cook for 15-20 more minutes.
Meanwhile, grind together ¾ cup coconut and ½ tsp cumin to a smooth paste with little water. Set aside.
When the vegetables are almost cooked (when 95% of the water is evaporated) add salt, ¾ tsp turmeric powder, 2 tsp chilly powder and ¼ cup of jaggery. Mix well until the jaggery is dissolved and add the ground coconut paste and curry leaves. Combine well and switch off the flame.
In another pan add oil and splutter mustard seeds. Add the remaining ¾ cup coconut and roast it until a golden brown color. Add this over the kootucurry and mix. Serve with rice..
Egg and bread (a breakfast recipe)....very easy recipe. Made it for father's day!
Ingredients
6 whole wheat rolls
6 Land o’ Lakes All-Natural Farm-Fresh Eggs®
6 teaspoons cream
6 tablespoons Parmesan cheese
3 teaspoons fresh chives, chopped
3 teaspoons fresh parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Instructions
Preheat oven to 400°. Cut a hole out of each roll (about 3 inches across and 1/2 inch deep) and reserve the top.
Crack a Land o’ Lakes All-Natural Farm-Fresh Egg® into each roll. Add a teaspoon of cream, a tablespoon of Parmesan cheese, and 1/2 teaspoon chives, and 1/2 teaspoon parsley to each Land o’ Lakes All-Natural Farm-Fresh Egg®. Salt and pepper each egg.
Bake for 10 minutes. Add the bread bowl tops to the oven. Toast for 2 more minutes. The eggs should be set and the cheese should be melted.
Ingredients
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) - 1 1/2 cup (Cooked)
Grated paneer/ cheese - 1 cup
Bread slice - 1 (Soaked in water)
Bread crumbs - 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tsp
Salt - 1 tsp or as needed
Oil - for frying
Green Chilli - 1 (Cut into small pieces)
For Gravy
Onions - 2 or 3 (pureed)
Tomatoes - 4 or 5 (pureed)
Ginger Garlic green chilly paste - 2 tblsp
Cashews - 4-5 (powdered)
Chilli Powder - 1 tsp
Corriander, Cumin powder - 2 tsp
Garam masala - 1/2 tsp
Butter - 1 tbsp
Thick Cream - 3/4 cup
Salt - to taste
Cilantro - for garnish
Preparation Steps
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind the ginger, garlic and green chilli together and keep it ready.
Method
To make Kofta
1. Take a mixing bowl and mix the boiled and grated potatoes, veggies, crumbled paneer, shreded bread slice and minced green chillies.
2. Add chilli powder, garam masala and salt. Add the lemon juice and mix everything together. Taste the mixture and adjust the seasonings if needed.
3. Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- You can also add some cooked rice instead of bread crumbs to make solid balls.)
4. Make kofta balls and roll over the bread crumbs. You can even make oval shaped koftas.
5. Fry the balls in oil and put in paper towel.
To make Gravy
1. Heat butter/oil in a pan and saute the blended onions for a while until light brown
2. Add ginger-garlic-green chilly paste and saute it.
3. Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4. Now add chilli powder, corriander powder, garam masala, salt and saute.
5. Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6. Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7. Next add butter, heavy cream and cashew powder to the gravy. Simmer for 5-7 minutes and switch off.
8. Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9. Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
Goat curry
Ingredients:
1/2 lb Mutton
4 Potato(optional)
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1 tbsps Poppy seeds Paste
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
3 tbsps Coconut paste
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1 tbsp Curd(optional)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the mutton pieces with the poppy seed paste,garam masala & 1tsp of salt.
2. Heat the oil in pressure pan & put the fennel,seeds,cloves,bay leaves & Cinnamon.Let them splutter.Add the chopped onion & fry till slight golden brown.
3. Add the ginger-garlic paste & fry for 4-5 mts.Now add the chopped tomato,salt & turmeric powder & cook for 6-7 mts till the oil separates from the masala.
4. Add the the marinated mutton,potato cubes & a cup of water & combine all the masalas & cooks for 5-6 mts.
5. Now,close the pan & pressure it till the mutton becomes soft.Then,open the pan & add the coriander powder,chilli powder & coconut paste & cook the garvy for 10 mts in slow flame till theoil separate from the masala.
6. Now,garnish the mutton with the coriander leaves.
7. Serve the mutton curry with rice,dosai,idle,puri,roti & naan.
Tips: You can add cashewnut paste instread of using the coconut paste.Soak the cashewnut in hot water for 10 mts & make the paste.
Masala vadai (spicy lentil donut)
Oil : 2 cups ( for deep fry)
Chana dal/Black gram dal : 11/2 cup
Dry red chilies : 7-8 (according to your spice level)
Urda dal : 1 tbsp
Cumin seeds : 2 tsp
Garlic : 3-4
Onion : 1 1/2 cups (Finely chopped)
Mint Leaves : 4 tbsp(Finely chopped)
Curry Leaves : 5-6 ( chopped)
Coriander leaves : 2 tbsp (Finely chopped)
salt : to taste
Method Of Preparation :
Soak chana dal, urad dal, red chilies for 2-3 hrs (soak urad dal separately).
After that drain the dals and take 2 tbsp of soaked chana dal separately.
Now grind the remaining mixture (chana dal, urad dal, red chilies, garlic, cumin seeds ) together.
When you grind them make sure it’s coarse paste not smooth ( you should see some broken chana dal in the paste).
Now mix it with whole chana dal ( that you put aside), chopped onion, mint leaves, coriander leaves , curry leaves and salt.
Make small patties out of the mixture.
And deep fry them ( make sure it’s not turning dark brown) .
country style chicken curry
Chicken, preferably boned 1 kg, cut to medium size pieces
Red onion ½ cup, thinly sliced
Green chilly 2 nos, julienned
Potato 1 big, cubed
Ginger – Garlic 1 TBSP each, chopped
Curry leaves a fistful
Red chilly powder 1 TBSP
Coriander powder 2 TBSP
Garam masala 1 tsp
Mustard seeds 1 tsp
Coconut oil 1 TBSP
Salt as needed
Preparation
Heat oil in a preferably in a clay pot (Manchatti) or a deep bottomed pan and splutter mustard seeds. Add the sliced onions, green chilly, potato, ginger, garlic and curry leaves one by one sautéing each for 1 minute respectively. Now sauté the whole mixture until the onions turn golden brown in color. Next add the cut and cleaned chicken along with salt. Mix this well with the onion mixture and add water to the level of the chicken. Cook this until chicken pieces are tender. Now add the red chilly powder, coriander powder and garam masala. Mix the masalas well and cook this for another 15-20 minutes at medium flame until the curry is thickened. Switch off flame and keep covered until ready to serve. This is one yummy chicken curry and is best with rice, appam, idiyappam or even rotis.
Egg apetizer
Hard boiled eggs 6 nos, cut into halves
Black pepper powder 1 tsp
Garam masala ½ tsp
Salt as needed
Olive oil ½ tsp
Onions 1 big, sliced
Red chilly powder ½ tsp
Green onions for garnishing
Oil 1 tsp
Preparation
Heat oil in a pan and sauté the onions till golden brown. Add salt and red chilly powder. Mix well and cook until raw smell goes off. Set aside.
Heat olive oil in a skillet. In a bowl mix together, pepper powder, garam masala and salt. Take each half of the boiled egg and dip in the masala mixture and fry both sides until browned.
Make a bed with the sautéed red onions onto a rectangular plate. Arrange the fried eggs and sprinkle chopped green onions.
Chettinad chicken
1/2kg Chicken (cut as medium pieces)
2nos Onions(chopped finely)
1no Tomato (chopped)
4nos Dry red chillies (broken as pieces)
1tsp Fennel seeds
1no Cinnamon stick
1tsp Ginger (chopped)
6nos Garlic cloves (chopped)
2tsps Pepper powder
1/4tsp Turmeric powder
Salt
Oil
Curry leaves
Heat enough oil,fry the fennel seeds, cinnamon stick and dry red chillies, add immediately the chopped ginger,chopped garlic and curryleaves,fry everything for few minutes..
Now add the chopped onions,chopped tomatoes,saute until the onions turns transculent, add now the chicken pieces,turmeric powder and salt,saute for few minutes, finally add the pepper powder;mix everything,close the vessel and cook everything in simmer until the chicken pieces gets well cooked and the curry turns dry..Serve hot with rice or rotis..
Yam curry
Chena/Yam 1 cup, cubed
Ilavan/Ashgourd 1 medium, cubed
Carrot 1 medium, cubed
Kadala parippu/ whole black chana/kadala ½ cup
Grated coconut ¾ cup + ¾ cup
Turmeric powder ¾ tsp
Red chilly powder 2 tsp
Sarkara/Jaggery ¼ cup
Curry leaves 2 sprigs
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Salt as needed
Oil 1TBSP
Preparation
Boil 1 cup water in a heavy bottomed pan. When it is rolling boil, add the kadala parippu/ whole black chana. Cook until it is ¾ done, add the vegetables. Add 1 more cup of water, mix well and cook for 15-20 more minutes.
Meanwhile, grind together ¾ cup coconut and ½ tsp cumin to a smooth paste with little water. Set aside.
When the vegetables are almost cooked (when 95% of the water is evaporated) add salt, ¾ tsp turmeric powder, 2 tsp chilly powder and ¼ cup of jaggery. Mix well until the jaggery is dissolved and add the ground coconut paste and curry leaves. Combine well and switch off the flame.
In another pan add oil and splutter mustard seeds. Add the remaining ¾ cup coconut and roast it until a golden brown color. Add this over the kootucurry and mix. Serve with rice..
Egg and bread (a breakfast recipe)....very easy recipe. Made it for father's day!
Ingredients
6 whole wheat rolls
6 Land o’ Lakes All-Natural Farm-Fresh Eggs®
6 teaspoons cream
6 tablespoons Parmesan cheese
3 teaspoons fresh chives, chopped
3 teaspoons fresh parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Instructions
Preheat oven to 400°. Cut a hole out of each roll (about 3 inches across and 1/2 inch deep) and reserve the top.
Crack a Land o’ Lakes All-Natural Farm-Fresh Egg® into each roll. Add a teaspoon of cream, a tablespoon of Parmesan cheese, and 1/2 teaspoon chives, and 1/2 teaspoon parsley to each Land o’ Lakes All-Natural Farm-Fresh Egg®. Salt and pepper each egg.
Bake for 10 minutes. Add the bread bowl tops to the oven. Toast for 2 more minutes. The eggs should be set and the cheese should be melted.
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