Channa Masala

Channa masala  / Chole masala a superb combination with batura  / poori / roti / rice varities... I'm going to share a simple way to make this chole masala.... Generally people make with ready to use chole masala, but i'm making it without chole masala.....  

Ingredients:

Channa / Chole (Soaked for 8-10 hrs) - 2 Cups

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1 Cup

Ginger garlic paste - 1 tsp

Green Chili (slit) - 2 no.s
Jeera / cumin - 1 tsp

Bay leaf - 1 no.
Cloves - 4-5 nos.
Cardamom  - 2 nos.
Cinnamon - 1/4 inch bark
Corriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala powder - 1tsp
Chili powder - 1 tsp
Chat Masala - 1 tsp
Salt - 1 tsp
Corriander leaves - for garnish
Oil - 3 tbsp
Ghee - 1 tbsp

How to make:

1. In pressure cooker heat oil and ghee, add bay leaves, cloves, cardamom and cinnamon. Now add jeera. Once jeera spluters, add onion and saute for 3-4 mins.

2. Add green chili and ginger garlic paste to it... Saute till the onion turns golden brown. Add tomato and satue for 2 mins.

3. Now add all dry masala's (corriander pwd, cumin pwd, garam masala, chat masala) and salt. Blend well and saute for 3-4 mins.

4. Add chole to the cooker. Blend well and close the pressure cooker. Cook it for 4-5 whistle (20-25 mins).

5. Transfer to a bowl and garnish with corriander leaves.

Poori Bhaji

Isn't everyone's favorite dish poori and bhaji ? Generally we make poori with potato onion masala.. But in north they make bhaji... with some tomato and peas added to it along with some masala... I made a fusion version of both south indian and north indian where instead of any masala i just added sambhar powder.... Try it out and see...

Ingredients:

Potato (boiled and roughly mashed) - 1 Cup

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1/2 cup

Green peas - 1/2 Cup

Ginger (finely chopped) - 1 tsp

Sambhar powder - 1 1/2 tsp

Salt - 3/4 tsp

Curry leaves - 1 sprig

Corriander leaves - for garnish

Mustard - 1 tsp

Channa Dhal - 1 tsp

Oil - 1 tbsp

How to make:

1. In a pan, heat oil and add mustard and channa dhal. Once the mustard splutters, add onion and saute till it turns transparent.

2. Now add the ginger and curry leaves. After 2-3 mins add the chopped tomato. 

3. Add the sambhar powder and salt to it and cook for a min. Now add the green peas to it and sprinkle water and cook until the peas are cooked.

4. Add the mashed potato and blend well. Add half cup water and cook for 2-3 mins until all blends well together.

5. Garnish with corriander leaves and serve it with hot pooris......................

Andhra Mutton Curry

Long long time since I posted any non veg recipe.  So I have decided to post something which my husband likes so much... Andhra mutton curry... Spicy curry which is neither too gravy nor too dry with very few ingredients.... 

Ingredients:

Mutton - 1/2 Kg
Onion (sliced) - 1 Cup
Ginger garlic paste - 1 tbsp
Green chili (Slit) - 4 nos.
Curry leaves - 2 sprigs
Corriander powder - 1 tbsp
Garam Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Pepper powder - 1 tsp
Salt - 1 tsp
Water - 1 Cup
Oil - 3tbsp

How to make it:

1. Wash the mutton nicely and Keep aside.

2. In a pressure cooker add oil & add the sliced onions. Once it turns transparent, add the ginger garlic paste.

3. Once the raw flavour goes, add corriander powder, turmeric powder, garam masala, chili powder, pepper powder, salt and curry leaves. Blend well.

4. Add the mutton and mix well so that the masala is coated all around. Add water and close the pressure cooker,

5. Cook for 5-6 whitles (30-40 mins), so that the meat is well cooked.

Beans Usili

After a long time I made usili... beans usili.... and mour kozhambu... wat a combination.... enjoyed my afternoon meal thoroughly.... Its a real treat to the tasting buds....

Ingredients:

Beans (finely chopped) - 1 1/2 Cup

Toor Dhal - 1/4 Cup

Channa Dhal - 1/4 Cup

Red Chilli - 3-4 nos

Salt - 1 tsp

Turmeric powder - 1 pinch

Oil - 2 tbsp (preferably coconut oil)

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Curry leaves - 2 sprigs

Asafoedita - 1/4 tsp

How to make it:

1. Soak the Toor dhal & Channa dhal and red chilli in water for 2 hours. 

2. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

3. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and beans to it. Add salt, turmeric powder and sprinkle little water for the beans to cook.

4. Add the dhal mixture to the beans. We can add it directly and cook until the dhal is well cooked. But this will obsorb more oil. Else, you can cook in microwave for a min to reduce the cooking time. This way the oil consumption is also lesser.

5.  Cook until the dhal is well cooked. Cook in low flame so that it gives a crispy texture aslo...

Aloo Gobi

Quite a long gap.. This month, this is my second post... Hope to get back on track soon.. Anyways now coming to the dish, today I'm posting one of dry sabji for roti / pulav. Aloo Gobi.... This can be made in few different ways. I have added peas also just give more colour appeal and taste. It can be avoided also.

 

Ingredients:

 

Potato (Cut into cubes) - 3 Cups

Cauliflower florets - 2 Cups

Peas - 1/2 Cup

Onion (Finely chopped) - 1 1/2 Cups

Tomato (Finely chopped) - 3/4 Cup

Green Chili (Finely chopped) - 1 tsp

Ginger garlic paste - 1 tsp

Salt - 3/4 tsp

Corriander powder - 1 tbsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Red Chili - 2 nos.

Jeera - 2 tsp

Corriander leaves - For garnish

 

How to make:

 

1. In boiling water add little salt and add the potatoes, cauliflower and peas and leave it for 2-3 mins. Cool it and remove the cauliflower separately.

 

2. In a kadai, heat oil, add the jeera and red chili. When it splutters, add the onion and saute for 2 mins. Add the ginger garlic paste & green chili and saute for another 2 - 3 mins.

 

3. Now add the tomato, saute for 2-3 mins. Now add all the dry ingredients (salt,corriander powder, cumin powder, turmeric powder, garam masala).

 

4. Add the potatoes and peas to it and blend the masala well. Leave it in simmer for 3-4 mins. Then add the cauliflower florets. If required you can add a tbsp of oil. Blend well and let it cook for 7-10 mins.

 

5. Check if all the vegetables are cooked.... Garnish with corriander leaves and serve it...

Paneer Butter Masala

Here comes the most wanted recipe..... Many of my friend's too ask this recipe when i meet them.... I had made this for my son's birthday night for dinner... Had made quite a few other dishes as well... Will post the others shortly...

 

 

 

Ingredients:

Paneer (Cut into cubes) - 1 Cup
Onion (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup

Cashew nut (soaked for 2 hrs and ground to paste) - 2 tbsp
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp

Bay leaves - 2 nos.

Cloves - 5-6 nos.

Cardamom - 2-3 nos.

Jeera - 1/2 tsp
Garam masala - 1/4 tsp
Cream - 2 tbsp
Corriander leaves and little cream - for garnish
Oil - 1 tbsp
Butter - 1 tbsp

How to make:

1. In a thick bottom pan, add oil and butter, and whole garam masala (bay leaves, cloves, cardamom).

 

2. Now add the jeera and when it splutters, add the onion puree and ginger garlic paste and saute for 2 mins.

3. Add the tomato puree and saute for a minute. Now add the chilli powder, corriander powder, garam masala and salt. Cook for 6-8 min in simmer until the raw flavour of masala disappears. Add the cashewnut paste and cook for another 5 mins.

4. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

5. Once the masala gravy is well cooked, add the cream and blend well. Add paneer and simmer for 2 mins. Garnish with cream and corrainder leaves and serve it hot with roti or rice....

Easy Potato Fry (Microwave)

Who doesn't love potato ? Can you imagine a nice crispy potato fry with very less oil ? Now its possible, very easy and that too in less than 10 mins.... You will love this....

Ingredients:

Potatoes (Cut into small cubes) - 1 Cup
Salt - 1/2 tsp
Sambhar powder - 1 tsp (Adjust according to your flavour)
Oil - 1 tbsp


How to make:

1. Mix all the ingredients in a microwave bowl. Keep in microwave for 5 mins.

2. Keep stirring in between once in 2 mins. Your nice crispy potato is ready....

Mambazha Kozhambu

Another dish with mango... For making this the mango should neither be raw nor be fully ripe. Just about to ripe mangoes are best for this.

Ingredients:

 

Mango  - 2 nos. (Cut into cubes)

Water - 2 Cups

Coconut (grated)n - 3/4 Cup

Red Chili - 5-6 nos. (adjust according to your spicy requirement)

Cumin Seeds (Jeera) - 1/2 tsp

Salt - 3/4 tsp

Curry Leaves - 1 sprig

Oil - 1 tbsp (Preferably coconut oil, but if you don't like, use normal sunflower oil)

Mustard - 1 tsp

Asafoedita - 2 pinch

 

How to make:

 

1. In a kadai add the mangoes and water an bring it to boil. Allow it to cook for 5-6 mins.

 

2. Grind the coconut, cumin seeds, red chili, salt to a fine paste.  Add this to the mangoes.

 

3. Allow it to cook in simmer for another 5 mins. Do the tampering with oil, mustard, asafoedita and curry leaves. Add to the kozhambu.

 

 

 

 

Aloo Capsicum (in Microwave)

Last week I decided to cook some thing from start to end in microwave. And I was planning to make chappathi for main. So what to make for side dish in microwave. We can make many things, but I wanted to make some thing with potato.. And I had Capsicum also with me.. So started with aloo capsicum...

Ingredients:

Potato (cut inot cubes) - 1 Cup
Capsicum( Cut into small pieces) - 1/2 Cup
Onion (finely chopped) - 2 tbsp
Tomato (finely chopped) - 1 tbsp
Corriander powder - 1/2 tsp
Chilli powder - 1 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera - 1/2 tsp
Oil - 1 tbsp
Ghee - 1 tsp

How to make:

1. Heat the oil in microwaveable bowl for 2 mins in high.

2. Add jeera and keep for 30 secs. Now add the onion and keep in microwave for 1 min. Now add the tomato, corriander poder, chilli powder, salt, turmeric powder and mix well. Keep again for a min.

3. Now add the potato and mix well and keep in microwave for 5 mins. Now add the capsicum and ghee and keep in microwave for 2 mins.

4. Serve it hot with roti or Jeera rice...

Baingan Bartha

The smoky flavour of the brinjal is the highlight in the baingan bartha. And I just love that. But sometimes our neighbours will think tht we have burnt some food. If they ask you, you can say that you are making the tasty baingan bartha and share some with them as well....

Ingredients:

Big Brinjal - 1 no.
Onion (Finely chopped) - 1/2 Cup
Tomato (Finely chopped) - 1/2 Cup
Ginger garlic paste - 1/2 tsp (Optional)
Salt - 1/2 tsp
Chilli powder - 1/2 tsp
Green chilli (Slit)- 2 nos.
Curry leaves - 1 sprig
Corriander leaves  - 1 tbsp
Oil - 2 tbsp

 

 

How to make:

 

1. Roast the brinjal on direct fire for 8-10 mins. Keep turning the brinjal so that its cooked well. The water will start oozing out once its well cooked.

2. Once it cools down, remove the burned skin and take the pulp and keep aside.

3. Heat oil in a pan, add chopped onion and saute till it turns transparent. Now add the ginger garlic paste, green chilli and curry leaves, saute for 2 mins.

4. Now add the tomato, saute for 2 mins and add salt, chilli powder and mix well. Saute for 2 mins. Add the brinjal pulp and blend well. This will take about 5-8 mins. Garnish with corriander leaves.



Egg Curry

Its been quite a long since I made egg. Last week I had made egg curry which is very simple to cook. It goes very well with rice or roti.

Ingredients:

Boiled Eggs -  4 nos.
Onion (Sliced) - 1/2 Cup
Tomato (finely chopped) - 1/2 Cup
Ginger garlic paste - 1/2 tsp
Green Chilli - 2 nos. (slit)
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Corriander leaves - for garnish
Water 1/2 Cup
Oil - 2 tbsp

 

How to make:

 

1. Heat oil, add onion and saute for 2 mins. Add ginger garlic paste & green chilli and saute for another 2 mins.

 

2. Now add tomato and saute for 2 mins. Add chilli powder, turmeric powder, salt and garam masala. Mix well. Add water. Let till boil and cook the raw flavour of the masala disapper.

 

3. Slit over the boiled egg on top with knife, so that the masala gets inside the egg. Drop the egg into the boiling masala and cover it for 2-3 mins.

 

4. Granish with corriander leaves and serve it hot with rice / roti.

 

Pumpkin Thohayal

Last week i had no mood to cook. Just thought will eat curd rice for lunch. But I don't like pickles much... In fridge, there was pumpkin. So made the pumpkin thohayal and really enjoyed my curd rice.... Pumpkin thohayal is very easy to make. A perfect side dish for idli, dosa and curd rice also.

Ingredients:

Pumpkin (grated) - 1 cup (You can use the fibrous strands also, it will very tasty)
Channa dhal - 2 tbsp
Urad dhal - 2 tbsp
Red Chilli - 4-6 nos
Asafoedita - 1/2 tsp
Salt  1/4 tsp
Oil - 2 tsp

How to make:

1. In a kadai heat 1 tsp of oil and roast the dhals and red chilli for 3-4 mins on simmer. Add asafoedita in the last, remove and keep aside.

 

2. Add 1 tsp oil and saute the grated pumpkin for 5 mins. Allow it to cool.

 

3. Grind the roasted dry ingredients first coarsely and add the pumpkin and salt and grind to a paste.

Pushnika Kootu

For a change i wanted to cook something different which i have not had for a long time. When I went for shopping, I saw Ash gourd (Pushnika). Its a very good detoxifying agent, low calorie vegetable. So picked up a piece of ash gourd. Generally my Mom makes it by adding ground coconut with little jeera, rice and green chilli. But i wanted to make it little different. So tried this and it tasted good.

Ingredients:

Ash Gourd (Pushnika) (cut into small cubes) - 2 Cups
Water - 2 Cup
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
Curry leaves - 2 sprigs
Oil - 1 tbsp
Mustard - 1 tsp
Urad dhal - 1 tsp
For Roasting and grinding

Oil - 1 tsp
Channa Dhal - 1 tbsp
Urad Dhal - 1 tbsp
Coconut - 1/2 Cup
Red Chilli - 6-8 nos
Corriander seeds (Dhaniya) - 1 tbsp
Asafoedita - 1/2 tsp
Sat - 1/4 tsp

 

How to make it:

 

1. Roast the ingredients for 5-8 mins under roast and grind column. Grind it to a fine paste and keep aside.

2. In pan, boil water and add the ash gourd, salt and turmeric powder.

3. Once the ash gourd is 3/4 cooked, add the ground paste to this let it cook fully.

4. In a small pan heat oil, add mustard, urad dhal for tampering. Once mustard crackles, add curry leaves and add this to the kootu.

 

Urulai Roast

Potato fry is something anybody and everybody loves... This is  very common item which is made in every house... Just sharing my way of uruali roast..

 

 

 

 

Ingredients:

Potato (Boiled and cut into cubes) - 2 cups

Onion (Sliced) - 1 Cup

Garlic (Finely chopped) - 1 tbsp (Optional)

Curry Leaves - 2 Sprigs

Salt - 1/2 tsp

Sambhar powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Mustard - 1/2 tsp

Urad Dhal - 1 tsp

Asafoedita - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tbsp of oil and add mustard and urad dhal. Once the mustard crackles add the onion, garlic and curry leaves to it. Saute till onion turns slight golden colour.

 

2. Add the salt, turmeric powder, sambhar powder, asafoedita and stir well. Saute for 2 mins.

 

3. Now add the boiled potato and blend well. Allow this to cook in simmer for 8-10 mins. Keep stirring once in 2 mins so that potatoes gets roasted well. Add the 1 tbsp of oil in mid of stirring.

 

4. Urulai roast is ready... Serve it with Sambhar rice or curd rice...

 

 

 

Vazhapoo Usili

 

Its been long time since i posted  any recipe here in the blog... Had been to India for vacation.... So was busy there and couldn't update any post...

 

Today I'm sharing the vazhapoo (banana flower) usili recipe... This is one of my favorite which my mom makes... Cleaning the banana flower needs a lot of patience. But its worth the time spent as its too good for health and tasty too...

 

 

 

Ingredients:
Banana Flower - 1 No.
Toor Dhal - 1/2 Cup
Red Chilli - 3-4 nos
Salt - 1 tsp
Turmeric powder - 1 pinch
Oil - 2 tbsp (preferably coconut oil)
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - 2 sprigs
Grated coconut - 2 tbsp
Asafoedita - 1/4 tsp

How to make it:

 

1. Soak the Toor dhal and red chilli in water for 1 hour. 

 

2.Remove the center stem from each stock of the flower and soak it in water with 1 tsp of curd mixed in it. This helps in retaining the colour and not allowing the banana flower to turn black. Chop it finely and keep it soaked in the water.

 

3. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

 

4. Steam this in idli plate for 10 mins. After that mash that steamed idli's with spatula backside so that its not sticky.

 

5. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and banana flower to it.

 

6. Add salt, turmeric powder and sprinkle little water for the banana flower to cook. Once its cooked, add the mashed / broken dhal mixture to it. Mix well and leave it for 3-4 mins.

 

7. Add the coconut and cook for another 2 mins. Vazhapoo usili is ready....

Tomato Onion Chutney 2

 

This is another version of tomato chutney which my mom makes with dhal... Its a super combination for Idli/Dosa....

Ingredients:

Tomato - 2 nos medium size (roughly chopped)

Onion - 1 no. big size (roughly chopped)

Channa Dhal -  1 tbsp

Urad Dhal - 1 1/2 tbsp

Red chilli - 2-3 nos. 

Salt - 1/2 tsp

Asafoedita - 1 pinch

Oil - 1 1/2 tbsp

How to make:

1. In a pan, take 1/2 tbsp oil and roast channa dhal, urad dhal and red chilli for 3-4 mins. Add the asafoedita and take it aside.

2. In the same pan, add 1 tbsp oil, add onion and saute for 2-3 mins. Once the onion becomes transperant, add the tomato and saute for 5 mins. 

3. Once it cools down, grind the same in a mixer with salt. Garnish with corriander leaves(optional).

Kappa (Tapioca) Kari

Tapioca is very high in starch and not many like it. But trust me, anything which is cooked properly with their style of cooking, I'm sure it will be a hit in every one's kitchen. My mother-in law never use to eat tapioca before. But from the time she tasted my kappa kari, this has become one of her favorite now. When you buy tapioca, this is something u can check for. If you peel the skin little it should be pink in colour inside (only the inner skin and not the tapioca). This will cook faster and be tender as well.

 

Ingredients:

Tapioca - 500 gms
Coconut (grated)- 1/2 cup
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Asafoedita - 1/2 tsp
Curry leaves - 1 sprig
Red chilli - 2 nos.
Oil - 2 tbsp

 

How to make :

 

1. Peel the skin of tapioca and cut into small cubes.

 

2. In a pan add 2 cups of water, bring to boil and add the tapioca. Add the turmeric powder. Let it cook for 15 mins. If you want to cook in pressure cooker, cook this for 2 whistles.

 

3. Once the tapioca is cooked drain the water, but keep 2 tbsp of this water aside.

 

4. In a thick pan, heat oil, add the mustard and urad dhal. Once the mustard crackles, add red chilli, curry leaves, asafoedita and finally the cooked tapioca.

 

5. Add 2 tbsp of the water kept aside and add salt. This will help to salt to absorb in the tapioca. Cook for 5 mins and add the grated coconut.

Tomato Garlic Thokku

This is multi purpose thokku which goes very well with Dosa/ Idli / Chappathi or you can even mix with rice.... Takes a little time to cook but worth the time....  If you store it in dry air tight container, it will stay upto a week in room temperature and upto a month while refrigerated.

 

 

 

Ingredients:

Ripe Tomato - 4 nos
Garlic pods - 2 nos (if pod is not available, atleast 20 cloves)
Curry leaves - 2 sprigs
Salt - 1 tsp
Chilli powder - 3 tsp (adjust according to your taste)
Oil - 4-5 tbsp
Mustard - 1 tsp
Fenugreek - 1/2 tsp
Asafoedita - 1/2 tsp

How to make it:

 

1. Chop each tomato into 12-14 pieces. Crush the garlic cloves and keep aside.

 

2. In a thick pan heat oil, add the crushed garlic and saute. After 2 mins add the mustard and fenugreek seeds.

 

3. Once the mustard crackles, add the curry leaves and tomato. After 5 mins, add salt and chilli powder and mix well.

 

4. This has to cook for 20 mins atleast. Keep stirring it occasionally so that it doesn't stick to the pan.

 

5. Just before removing it from stove, add the asafoedita.

Fatafat Sidedish

Here is a quick side dish recipe when you are in hurry or some guest arrived unexpected... This is very simple to make and takes hardly 10 mins. This goes very well Chappathi / Phulka or Puri.

 

Ingredients:

Onion (Finely Chopped) - 1/2 cup
Tomato (Finely Chopped) - 1/2 cup
Green Chilli - 2-3 nos.
Corriander leaves - few
Curry leaves - few
Besan flour - 1 1/2 tbsp
Water - 1 1/2 Cup
Salt - 1/2 tsp
Turmeric Powder - 1 pinch
Oil - 1 tbsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Red Chilli - 1 no.

How to make:

 

1. In a pan heat oil, add mustard, jeera. Once it crackles, add the red chilli, curry leaves. Now add the green chilli, onion and saute for 3 mins. Add the tomato and saute for 2 mins.

 

2. Add salt, turmeric powder and saute for 2 mins. Mix the besan flour in water without any lumps and add it to the pan. Let it boil and keep stirring it.

 

3. The gravy will thicken and garnish with corriander leaves.

 

Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.