Veg Paneer Kofta in Gravy

Ingredients:

For Koftas:

  • 100 gms Paneer (grated)
  • 1 carrot (grated and juice squeezed out)
  • ½ cup peas (coarsely crushed in chilli cutter)
  • 1-2 green chillies finely chopped
  • ½ tsp ginger paste
  • ½ cup fresh chopped coriander leaves
  • ½ tsp garam masala
  • Salt to taste
  • 2-3 tbsp cornflour
  • Oil for frying

For Gravy:

  • 2 diced big onions
  • 2-3 tomatoes
  • 7-8 cashew nuts (boil them in water for 3 mins and make smooth paste with water)
  • 3-4 garlic cloves (paste)
  • 1” ginger piece
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • 1 tbsp kasoori methi
  • Salt to taste
  • Little sugar (optional)
  • 1-2 tbsp oil

Method:

For Koftas:

  1. In bowl mix all the ingredients of koftas except oil and corn-flour. Mix them properly and make small koftas from that mixture.
  2. Roll them in corn-flour and deep fry in oil on medium flame till golden brown.

For gravy:

  1. Cook the onions in boiling water for sometime, let it cool and grind them in mixer to a smooth paste.
  2. Cut the tomatoes in halves and cook them for sometime, let it cool for sometime. Peel them and make puree in grinder.
  3. Heat oil in a pan; add onion paste and sauté for sometime till it gets properly cooked. Add ginger-garlic paste and sauté for 2 mins.
  4. Now add tomato puree, salt and cook for sometime. Now add Cashew nut paste and all other dry masalas in it.
  5. Mix them properly. (Add water if required to make gravy thick consistent) Let it boil and cook for sometime. Finally add kasoori methi and shimmer on low flame.
  6. Add koftas in hot gravy and garnish with spring onions.
  7. Serve hot with parathas.
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Achari Aloo (Spicy Potatoes)

Ingredients:

  • 10-12 baby potatoes
  • 2 tbsp fenugreek seeds
  • 1 tbsp mustard seeds
  • 3-4 whole dry red chillies
  • 2 tsp cumin seeds
  • Paste of 2-3 garlic cloves
  • Paste of small ginger piece
  • ½ tsp Turmeric powder
  • Juice of 1 lemon (or as required)
  • Oil as required
  • Salt to taste

Method:

  1. Prick the baby potatoes with fork, cook them in boiling water and then peel them properly.
  2. In a mixer jar, add fenugreek seeds, mustard seeds, 1 tsp cumin seeds and whole dry red chillies and grind it coarsely. (grind it to crispy masala)
  3. Heat oil in a pan, add cumin seeds, ginger-garlic paste and prepared masala and sauté for sometime. Then add turmeric powder, boiled baby potatoes and salt and cook it with lid for sometime. Finally add lemon juice and mix them well.

Thalipith

Ingredients:

  • 4 tbsp wheat flour
  • 4 tbsp gram flour
  • 4 tbsp jowari flour
  • 1 tbsp oil
  • 1 bowl chopped fenugreek leaves
  • 1 onion – finely chopped
  • 1 green chili – finely chopped
  • ½ tsp turmeric powder
  • Salt to taste

Method:

  • Mix all the above ingredients in a bowl and knead dough with a little water.

  • Make thick chapattis from this dough and shallow fry on a tawa, using a little oil.
  • Serve hot with butter and yogurt/ketchup.

Corn Methi Pulav

Ingredients:

  • 1 cup Basmati rice (Washed and soaked for half an hour)
  • 2 bowls fenugreek leaves (chopped & washed)
  • 1 cup corn kernels
  • 1 small onion sliced
  • 1½ tsp ginger-chilli paste
  • 1½ tbsp ghee
  • 4-5 cloves
  • 2-3 cardamom
  • 1 small cinnamon stick
  • 1-2 bay leaves
  • 6-7 cashew nuts
  • 2 cups of water
  • Salt to taste

Method:

  1. Heat ghee in a pan, add cloves, cardamom, cinnamon, bay leaves & cashews. Stir it & add onion and ginger-chilli paste. Sauté for sometime till the onion gets light pink.
  2. Now mix corn, fenugreek leaves, salt & little water. Stir it well. Cover and cook it for sometime.
  3. Then add soaked rice and water. Stir lightly and let it cook with lid till the rice gets cooked.
  4. Serve hot.

Grilled Subzi

Ingredients:

  • 1 carrot – cut into thin round slices
  • 2 capsicums – green, yellow or red – sliced into thin fingers
  • 1 tomato – deseeded and cut into thin fingers
  • 50-75 gms paneer – cut into thin fingers
  • 3 tbsp oil
  • ½ tsp ajwain (carom seeds)
  • 3 tbsp gram flour
  • 1 tsp lemon juice
  • ½ tsp red chili powder
  • ½ tsp coriander cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp aamchur powder (dry-mango powder)
  • 2-3 tbsp milk
  • Salt to taste

Method:

  1. In a microwave proof dish, cook sliced carrots with little water for 2 minutes.
  2. In another microwave proof dish, mix oil, ajwain, gram flour, lemon juice, red chili powder, coriander-cumin powder, turmeric powder, garam masala and mango powder and microwave on high for 2 minutes.
  3. Add milk and salt and mix properly. Then add carrots, capsicum and paneer and grill in the oven for 14 minutes. After 7 minutes, add deseeded tomatoes and mix gently and grill for the remaining 7 minutes.
  4. Serve hot.

Lemon Rice

Ingredients:

  • 1 cup long grain rice
  • 2 tbsp gram dal (Chana dal)
  • 1½ tsp urad dal
  • ½ tsp mustard seed
  • ½ tsp cumin seeds
  • ¼ tsp asafetida
  • 1 tsp chaat masala
  • ¼-½ tsp red chilli powder
  • ¼ cup roasted or fried peanuts
  • ½ cup coriander leaves
  • 8-10 curry leaves
  • 4 tsp oil
  • Juice of 1 large sized lemon
  • Lemon zest
  • Salt to taste

Method:

  1. Soak rice and chana dal for 1 hour and cook it with salt, turmeric powder and 2 tsp oil with adequate water (enough to cook the rice grain, but not to make it very soggy)
  2. Heat remaining oil in a pan. Add mustard seeds, cumin seeds, curry leaves, urad dal and hing. When urad dal gets light pink, add rice and dal mixture, salt, red chilli powder, chaat masala and mix properly.
  3. Add peanuts and lemon zest and mix well. Allow it to cool to room temperature.
  4. Add lemon juice and coriander leaves and mix softly.
  5. Serve warm.

Methi Mutter Malai

Ingredients:

  • 2 cups fenugreek leaves (chopped)
  • ½ tsp cumin seeds
  • ½ cup green peas
  • ¾ cup milk
  • 2 tbsp cream
  • ½ tsp sugar
  • 2-3 tbsp oil
  • Salt to taste

For making the paste:

  • 1 onion – chopped
  • 1 green chilli – chopped
  • ½ inch piece ginger
  • 2-3 garlic cloves
  • 12-13 cashew nuts
  • 2½ tsp poppy seeds

Method:

  1. In a bowl, mix washed fenugreek leaves and ½ tsp salt and leave aside for 15-20 minutes. Then, squeeze out the water.
  2. Mix all the ingredients for paste in a mixer jar and grind it to a smooth puree. You can add some water.
  3. In another microwave safe bowl, combine green peas with 2 tbsp of water and microwave it for 1 min 30 seconds.
  4. In a microwave safe bowl, add 1½ tbsp oil, fenugreek leaves and cumin seeds. Mix well and microwave on high for 3 minutes. Remove them and keep aside. In the same bowl, add remaining oil and grounded paste and microwave for 2 min.
  5. Now add milk, cream, sugar, salt and cooked fenugreek and peas, and microwave it for another 2 min.
  6. Serve hot.