Aloo ke Kofte / Potato Kofte
When you only have aloo on hand and want to prepare something special out of it prepare aloo ke kofte :). It looks very fancy but can be prepared with simple ingredients. You can cook up potato just like in Aloo Chop recipe or can mix up everything like have done below and prepare kofte.
Potato - 2 cups , cooked and mashed
Chilli - 1 tbsp , chopped fine
Turmeric Pw - 1 tsp
Chilli Pw - 1 tsp
Coriander Pw - 1 tsp
Garam Masala Pw - 1/2 tsp
Lemon Juice - 1 tsp
Coriander Leaves - 1 tbsp
Salt
Corn Starch - 2 tbsp
Water as needed
Bread Crumbs - 1 cup
Oil for frying
For Gravy:
Onion - 1/2 cup Chopped
Tomato - 1/2 cup chopped fine
Ginger Garlic Paste - 2 tsp
Coriander Leave - 4 tbsp
Turmeric Pw - 1/4 tsp
Chilli Pw - 2 tsp
Coriander Pw - 2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Kofta Preparation:
1. Take potato in a big ball.
2. Add chilli , turmeric pw, chilli pw, coriander pw,garam masala .
3. Mix everything well and if mixture is loose add some bread crumbs.
4. Add coriander leaves and lemon juice and mix well again.
5. Make oblong shaped balls and keep aside.
6. Mix corn starch and water to make a thin slurry.
7. Heat oil till 335 F .
8. Dip each oblong balls in cornstarch ,roll in bread roll.
9. Drop in oil and cook in till golden.
10. Keep aside till you are ready to serve.
Gravy Preparation:
11. Grind onion and coriander leaves and keep aside.
12. Grind tomato and keep aside.
13. Heat oil and add ginger garlic paste and cook for few minutes.
14. Add onion paste and cook till oil separates.
15. Add turmeric pw , chilli pw , coriander pw and cook for a minute.
16. Add tomato puree and cook till oil separates.
17. Add 1 cup of water ,salt and let it simmer till the required consistency .
18. Add Garam Masala and switch off the flame.
19. Just before serving warm up the gravy.
20. Drop the koftas in the gravy and just warm everything together for a minute.
21. Sprinkle with coriander leaves and serve with chapati or rice.
Aloo Chop/ Potato Cutlet
Aloo chop is something that works well as a snack and can be used as kofta in a nice gravy and served with chappati. Sometime i stuff seasoned paneer in the chop to make it a little more fancy and tasty.
Potato - 2 cups , cooked and mashed
Onion - 1/4 cup , chopped fine
Chilli - 1 tbsp , chopped fine
Ginger Garlic Paste - 1 tsp
Turmeric Pw - 1 tsp
Chilli Pw - 1 tsp
Coriander Pw - 1 tsp
Garam Masala Pw - 1/2 tsp
Lemon Juice - 1 tsp
Oil - 1 tbsp
Coriander Leaves - 1 tbsp
Salt
Corn Starch - 2 tbsp
Water as needed
Bread Crumbs - 1 cup
Oil for frying
1. Heat oil and add ginger garlic paste cook for two minutes on low.
2. Add chilli and onion and cook till translucent.
3. Add turmeric pw, chilli pw, coriander pw and cook for a second.
4. Add potato and cook for few minutes.
5. Add garam masala and lemon juice and mix well.
6. Add coriander leaves and allow to cool completely.
7. Make oblong shaped balls and keep aside.
8. Mix corn starch and water to make a thin slurry.
9. Heat oil till 335 F .
10. Dip each oblong balls in cornstarch ,roll in bread roll.
11. Drop in oil and cook in till golden.
11. Serve with sauce or chutney.
I'm sending this to WYF : Tea Time Snack event at simple indian food.
Pomegranate ShortCake
HAPPY CHRISTMAS EVERYONE
I found the recipe for this cake in GoodHouseKeeping Mar09 Issue. The original recipe is for strawberry shortcake.I had baked the cake y'day and thought of using the strawberries that i had frozen during summer for frosting . But when i saw the thawed berries in the afternoon i didn't felt i using it . Then i saw the pomegranate in the fruit basket and decided to use it instead.Since the seeds are pomegranate is something i don't like much so just used it for decoration and in between two layers of cake i used reduced POM juice.
ShortCake(Original Recipe GHK Mar 09):
Orange - 1
Unsalted Butter - 1 cup
Sugar - 2 cup
AP Flour - 2 cup
Egg - 5 large
Filling(Modified Recipe):
Pomegranate Seed 1/4 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp
Whipping Cream - 1 cup
POM Juice - 1 Cup
1. Position rack in the center of oven and preheat oven at 350 F.
2. Grease two 9 inch round cake pans dust with flour, tapping out the excess set aside.
3. Prepare Shortcake :
- 3.1. From Orange grate 2 tbsp peel and 3 tbsp juice.
- 3.2. With electric mixer on medim high speed beat butter until pale yellow.
- 3.3. Add sugar and beat until light and fluffy.
- 3.4. Reduce speed to low,add flour and mix until just blended.
- 3.5. Add orange peel,juice and one egg at a time,beat well after each addition.
- 3.6. Divide the batter into equal portion into the prepared pans.
- 3.7. Bake 25 min or until toothpick inserted in the center comes out clean.
- 3.8. Cool cakes in pans on wire rack for 20 min.
- 3.9 Invert layer onto racks ,carefully peel off the wax paper and cool completely.
4. Prepare Filling :
- 4.1.In a pan reduce the POM juice to half and set aside to cool.
5. Assemble the Cake :
- 5.1. In a bowl whip cream with vanilla and sugar .
- 5.2. Place a layer of cake ,rounded sides up and spoon the reduced pom juice .
- 5.3. Spread quarter of whipped cream over it.
- 5.4. Top on with remaining cake layer.
- 5.5. Spread half of pomegranate seeds and rest of remaining cream.
- 5.6. Garnish with pomegranate seeds.
- 5.5. Serve immediately or refrigerate upto 4 hours before serving.
I am sending this recipe to following events :
Potato in Poppy Seed Coconut Gravy
This gravy is my MIL recipe. Everybody in my in-laws side do this preparation and use it for vegetables or meat. I usually use potato and cauliflower.It goes very well with rice but my husband even loves it with dosa. Leftovers tastes better so he will always ask me to make a little extra.When i got married and tasted this preparation for the first time i didn't like the poppy seed taste as my mom never cooked with poppy seed but slowly developed the taste for it. I made it this weekend to send it to the event "Think Spice :Think Poppy Seed" hosted by sourashtrakitchen started by sunita .
Poppy Seed - 1 tbsp (Roast poppy seed and soak for an hour.)
Coconut - 1/4 cup , chopped to small pieces
Black Cardamom - 3
Green Cardamom - 4
Cinnamon Sticks - 2 , 1 inch pieces
Cloves - 3
Cloves - 3
Red Chilli Pw - 2 tsp
Turmeric Pw - 1 tsp
Salt to taste
Onion - 1/2 cup chopped fine
Ginger garlic paste - 1 1/2 tsp
Tomato - 2 chopped fine
Oil -1/4 cup
Potato - 2 cups , 2 inch cubes
Add potato and 2 cup of water in a saucepan and cook covered till potato is half done
1. Grind poppy seed and coconut to a fine paste
2. Heat oil and add all the whole garam masala and cook for 2 min.
3. Add ginger garlic paste and cook for a minute.
4. Add onion and cook till onion is golden.
5. Add tomato and cover and cook.
6. When the tomato is cooked and oil starts to separate and the poppy coconut paste.
7. Add cooked potato and water in which it was boiled and let everything simmer .
8. When the gravy comes to required consistency switch of the flame.
9. Sprinkle with coriander leaves and serve with a lemon wedge.
Maharastrian Moong Usal /Whole Moong Curry
Maharastrian usal is very versatile and nutritious preparation. Usal can be served for any meal of the day .This is one of my favorite maharastrian dishes. I cannot say how authentic my recipe is but i can sure say my family likes it .It can be served with pav , paratha or roti. Tastes good by itself too as a evening snack just sprinkle some sev over it .Usal i think is like sundal can be prepared with moong,moth,whole masoor etc.
Moong - 1 cup soaked and sprouted(sprouting is optional)
Onion - 1/2 cup chopped fine
Hot Green Chilli - 1 tsp chopped fine
Oil - 1 tbsp
Hing - 1/8 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Turmeric - 1/8 tsp
Red Chili Pw - 3/4 tsp
Dhania Jeera Pw - 1/2 tsp
Garam Masala - 1/2 tsp
Amchur Pw - 1/4 tsp
Lemon Juice to taste
Salt to taste
Coriander Leaves - 2 tbsp chopped fine
Fresh Pomegranate Seeds - 2 tbsp (optional)
1. Wash and soak 1/2 cup of moong overnight
2. And sprout it.Sprouting is optional but sure adds to the nutritional value.
3. Heat oil add hing , mustard and cumin.
4. When mustard pops add ginger garlic paste and cook for two minutes.
5. Add onion and cook till golden.
6. Add turmeric , chilli pw , dhania jeera pw and cook for a sec.
7. Add sprouted moong and 3/4 cup of water.
8. Add salt , garam masala and amchur pw .
9. Cover and cook till the moong is tender but not mushy.
10. Add lemon juice to taste and mix well.
11. Before serving add chopped onion ,coriander leaves and pomegranate seeds.
Paccha Kaya Mezhkvarati/ Sauteed Raw Banana
I think every body from south of India makes one or other version of kaya mezhukvarati.I love my mom's kaya thoran too. But there was time when i hated anything made of raw banana :). I remeber a classmate of mine used to bring banana kofta in her lunch box at school. Its been a long time since i have ever eaten any banana kofta. I must try to make it sometime.Banana Bajji sold by street vendors in bangalore is very tasty too. Hmmm writing this blog has inspired me to try some more banana recipes :) . I think must google and see what others are cooking up with banana and try some new recipes.
Raw Banana - 2
Onion - 1/4 cup chopped fine
Green Chilli - 3-4
Mustard Seeds - 1 tsp
Turmeric Pw - 1/4 tsp
Red Chilli - 1 tsp
Curry Leaves - a few
1. Peel the skin of the banana and cut into one inch cubes.
2. Take a saucepan wash and add banana to it.
3. Add to it 1/2 cup of water, salt ,turmeric ,slit green chilli.
3. Cook banana till fork tender.Drain and keep aside.
5. Heat oil ,add mustard to it and let it pop.
6. Add onion and curry leaves. Cook till onion is golden.
7. Now add chili powder and banana and mix everything well.
8. Cook for few minutes and serve with rice or chapati.
It goes very well with mor or mor curry and rice.
Carrot Moong Dal Salad
I'm on a new resolution to make salad atleast few times every week ,don't know how long i'll continue :) this but as of now enjoying it.This recipe is from a dear friend ,carrot is something i don't like much but when i tried her simple salad i loved it and wanted to make it .
Moong Dal - 1/4 cup
Hot Green Chilli - 1 tsp
Cliantro Leaves - 1 tbsp Chopped fine
Lemon Juice - 1 tbsp
Salt to taste
Oil - 1 tsp
Hing - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a few chopped fine
1. Soak moong dal for 1 hour ,drain and keep aside.
2. Mix dal,carrot,chili, lemon juice,salt and coriander leaves .
3. Heat oil add hing,mustard seeds ,curry leaves and pour over carrot mixture.
Tempering is totally optional tastes good just as it is without it . Sprinkle over curd rice to make it more nutritious and beautiful. Spread green chutney over two slice of bread and fill this salad and make a yummy sandwich.
Flower - Peas Mezhukvarati / Sauteed Cauliflower Sweet Peas
Any kind of mezhukvaratti /fry my mom makes i love it and will surely make some curd rice to go with it.Gobi and matar fry goes well with paratha or roti too specially with a piece of mango pickle . This recipe is not traditionally prepared mezhukvarati but my moms innovation.She used to make this a lot during winter months.
Cauliflower - 2 cup cut into very small florets
Peas - 3/4 cup
Ginger - 1 tsp grated
Hot Green Chilli - 2 tbsp chopped fine or to taste
Mustard seeds - 1 tsp
Turmeric Pw - 1/4 tsp
Oil - 1 tbsp
Salt to taste
1. Cut cauliflower into very very small florets and leave in heavily salt water for 20-30 minutes.
2. Wash cauliflower , drain and keep aside.
3. Heat oil and mustard and let it pop.
4. Now add cauliflower,chilli,ginger ,turmeric, salt and mix well and cover.
5. Let it cook for 2 -3 minutes and remove the cover.
6. Add peas and mix everything light handedly and cook till cauliflower is done.
7. Serve with roti or curd rice.
Matar - Paneer Paratha
Parathas are my all time fav's for breakfast and i love to make them with all sorts of vegetables.
Usually ghee is used for paratha but i use oil these days oil and tastes wonderful but purist paratha lover will be mad at me for using oil but these days we all have to watch our health.Home made paneer is best for this recipe.I mixed everything into the flour to make a EXTRA SOFT paratha but the panner,matar,onion ,chilli and salt can be mixed together and used as stuffing to make stuffed paratha too.
Atta /Wheat Flour - 1 cup
Paneer - 1/4 cup crumbled or grated
Matar - 1/4 cup blanched and paritally mashed.
Green Chilli - 2 tbsp chopped very fine
Onion - 1/4 cup chopped fine
Milk - 2 tbsp
Salt to taste
Oil - 1/4 cup
Flour - 1/4 cup for rolling
1. Mix atta ,paneer,matar ,chilli,onion, salt with clean hands.
3. Add little milk or some more flour as needed and make a stiff dough.
4. Leave the dough to rest of half an hour.
5. Divide the dough into 5 equal parts.
6.Take a ball and make round balls by rolling it between your palms.
7. Press between your palms and make a disc.
8. Dip it into dry flour and using rolling pin make a circle appox 6-8 inch in diameter.
9. Brush a little oil and fold into half and again brush oil on folded side fold in half.
10.Dip the triangle in flour and roll it into a paratha shape.
9. Heat a skillet and cook the paratha on both sides by brushing little oil on each side.
7. Serve with green chutney or fresh curd .
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