CABBAGE KOFTA CURRY

INGREDIENTS:

       FOR THE KOFTAS:

• Cabbage(patta gobhi)- 3cups,
• Gram flour(Besan)- 2tbsp,
• Salt(Namak)- as per the taste,
• Turmeric powder(Haldi)- ¼ tsp,
• Carom seeds(Ajwain)- 1/4tsp,
• Chopped coriander(Dhaniya)- 1tsp,
• Red chili powder(lal mirch)- ½ tsp.

      FOR THE GRAVY:

• Tomato(Tamatar)- 2,
• Onion(Pyaz)- 1small,
• Ginger(adarak)- 1inch piece,
• Garlic(lahsun)- 3 cloves,

     OTHER INGREDIENTS:

• Coriander leaves(Dhaniya)- 1tbsp,
• Dried fenugreek leaves(Kasuri methi)- 1 ½ tsp.
• Oil- 3-4 tbsp.
• Cumin seeds(Jeera)- ½ tsp,
• Bay leaves(Tej patta)- 1,
• Asafetida(hing)-pinch full.
• curd(dahi)- 1 tbsp.
• Gram flour(besan)- 2-3 tsp,
• cinnamon(dalchini)- 1 inch piece,
• Red chili powder(lal mirch)- 11/2 tsp or as per taste,
• turmeric powder(haldi)- 1/2 tsp,
• coriander powder(dhaniya)- 1 1/2 tsp,
• salt(namak)- to taste,
• garam masala- 1/4 tsp. 

METHOD:

1.    Chop cabbage finely or grate.

2.    Add kofta ingredients and mix well.

3.    Make round balls and deep fry koftas to golden brown colour. keep aside.

4.     Make paste of all gravy ingredients.

5.     Heat oil in a heavy bottom vessel.

6.     Add cumin seeds, hing, bay leave and cinnamon.

7.     Add besan and fry for 2 mins in low flame

8.  Add red chili powder, turmeric powder, dhaniya powder and garam masala. mix well.

9.   Pour gravy and mix well. cover the vessel. Keep stirring at intervals and check if the gravy is done.

10.    Once gravy done, add kasuri methi,curd and switch off the gas.

11.    At the time of serving heat the gravy, add koftas, mix well.

12.    garnish with coriander leaves.

KAJU CURRY

INGREDIENTS:

• Cashew(Kaju)- 100gm,
• Tomatoes(tamatar)- 2, 
• Onion(pyaz)- 1,
• khova(khoya)- 1 tbsp,
• clarified butter(ghee)- 1 tbsp,
• cumin seeds(jeera)- 1/2 tsp,
• salt(namak)-  as per test, 
• kasuri methi- 1tsp.

GRAVY INGREDIENTS:

• Onion(pyaz)- 1
• Garlic(lahsun) - 1,
• Green chillies(hari mirch)- 2, 
• Chopped coriander(hara dhaniya)- 1cup,
• Cardamom(ilaichi)- 1, 
• Coriander seeds(dhaniya)- 1/2 tsp,
• Cumin Seeds (Jeera )¼ tsp,
• Fennel seeds(soanf)-1/2 tsp,
• cashew(kaju)-5-6.

METHOD:

1.    Chop the onion and keep aside.

2.    Prepare tomato puree and keep aside.

3.    Add all gravy ingredients to mixer jar and grind it to smooth paste.

4.    Heat ghee in pan and fry kaju and keep aside. Add jeera in pan. Once jeera splutter add chopped onion. And fry until onion pieces look a bit transparent.

5.   Add tomato puree. Fry till ghee separated. Now add gravy paste to the pan. Add water & cook for 5 mins. Add salt, khova, kasuri methi and fried kaju, and mix well. Cook for 5 mins on low flame.

6.    Remove from the flame.

7.    Serve hot with Naan.

MATAR PANEER

INGREDIENTS:

• Frozen green peas(matar)- 1cup,
• Paneer cubes(chenna)- 10 cubes,
• Tomato(tamatar)- 1,
• Onion(pyaz)- 1small,
• Ginger garlic paste(adarak lahsun)- ½ tsp,
• Turmeric powder(haldi)- ½ tsp,
• Red chili powder(lal mirch)- 1 tsp,
• Coriander powder(dhaniya)- ½ tsp,
• Garam masala- ¼ tsp,
• Fennel seeds(Sounf)- 4-5,
• Cumin seeds)jeera- ¼  tsp,
• Asafetida(hing)- a pinch,
• Dried fenugreek leaves(Kasuri methi)- 1tsp,
• Coriander leaves(hara dhaniya)- 1tbsp,
• Fresh milk cream(malai)- 2tsp,
• Tomato ketchup- 1 tsp,
• Bay leaves(tej patta)- 1 small,
• Salt(namak)- to taste,
• Oil- 2-3 tbsp,
• Clarified butter(ghee)- 2tsp. 

METHOD:

1.    Fry paneer cube in ghee till light brown. Keep aside.

2.    Grind tomato, onion, red chili powder, coriander powder, turmeric, fennel seeds to fine paste by adding some water.

3.    Heat oil in pan. Add jeera, hing bay leave and ginger garlic paste.

4.    Now, add tomato paste, garam masala and salt. Mix well and cook till oil separated.

5.    Add peas and cook for 5 minutes by adding some water.

6.    Add kasuri methi, ghee, malai and mix well. Add tomato ketchup and cook for 3-4 minute.

7.    Add paneer. Mix well.

8.    Turn off heat. Garnish with coriander leaves.

9.    Serve hot with chapatti or naan.

ALOO KI SABZI

INGREDIENTS:

For Gravy:

• Tomato(tamatar)- 2 medium,
• Ginger(adarak)- ½ inch piece,
• Green chili(hari mirch)- 1 small,
• Cheshew(kaju)- 4-5,
• Fennel seeds(saunf)- 6-7,
• Cumin seeds(jeera)- 6-7,
• Cardamom(ilaichi)- 1,
• Cinnamon stick(dalchini)- ½ inch piece,
• Red chili powder(lal mirch)- 1tsp,
• Turmeric powder(haldi)- ¼ tsp,
• Coriander powder(dhaniya)- 2tsp,
• Other Ingredients:
• Boiled potato(aloo)- 4,
• Mustard seeds(rai)- ¼ tsp,
• Cumin seeds(jeera)- ½ tsp,
• Curry leaves(curry patta)- 5-6,
• Coriander leaves(hara dhaniya)- ¼ cup,
• Poppy seeds(khaskhas)- ½ tsp,
• Salt(namak)- to taste,
• Garam masala- ¼ tsp,
• Dried fenugreek leaves(kasuri methi)- 1 ½ tsp,
• Asafoetida(hing)- 1pich,
• Clarified butter(ghee)- 1tsp,
• Fresh and smooth milk cream(malai)- 1 ½ tsp,
• Oil- 2-3 tbsp.

 

METHOD:

1.    Peel the boiled potatoes and chop then into medium sized cubes.

2.    Now, place all the gravy ingredients into the blender and make a smooth puree.

3.    Heat oil in large pan. Add mustard seeds and cumin seeds.

4.    Once cumin and mustard seeds start to splutter, add hing, curry leaves and poppy seeds.

5.    Now, add tomato puree, salt and stir well. Cover the lid of pan.

6.    Cook till oil starts separating on low medium flame. Stir occasionally.

7.    Now, add chopped potatoes, kasuri methi and garam masala. Mix well. Add some water and cook for 10-15 minutes on low flame. Stir occasionally. Add ghee and malai to curry. Mix well.

8.    Turn off heat. Transfer curry in serving bowl and garnish with chopped coriander leaves.

9.    Serve hot with chapatti or rice.

PAKODI KI KADHI

INGREDIENTS:

    For Kadhi:

• Curd(dahi)- 3cup,
• Gram flour(besan)- 2tbsp,
• Mustard seeds(rai)- ½ tsp,
• Cumin seeds(jeera)- ½ tsp,
• Asafetida(hing)- a pinch ,
• Chopped green chili(hari mirch)- 1,
• Curry leaves( curry patta)- 5-6,
• Chopped coriander leaves(hara dhaniya)- 1tbsp,
• Fenugreek seeds(dana methi)- 5-6,
• Turmeric powder(haldi)- ½ tsp,         
• Ginger paste(adarakh)- ¼ tsp,
• Salt(namak)- as per taste,
• Oil or ghee- 2 tbsp.

   For Pakodi:

• Gram flour(besan)- 1 ½ cup,
• Salt(namak) as per taste)
• Garam masala- a pinchful,
• Water(pani) as per need,
• Red chili powder(lal mirch)-1/4 tsp
• Oil- for deep frying.

METHOD:

1.    Place besan, salt, garam masala, red chili powder in a bowl and make batter by adding water.

2.    Heat oil in frying pan. Drop small balls with spoon or hand in oil.

3.    Fry till golden brown color. Remove from oil and keep aside.

4.    Place curd in bowl and add besan. Beat nicely to make a smooth batter.

5.    Heat oil in pan. Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, curry leaves and green chili.

6.    When curry leaves starts to splutter, add turmeric powder, ginger paste and curd besan mix batter.

7.    Stir continuously until it boils on medium heat.

8.    Mix some water if needed. And cook on low flame for 5-7 minutes. Stir occasionally.

9.     Add pakodi to kadhi. Cook for 2-3 minutes. Remove from heat.

10.                       Garnish with coriander leaves.

11.                       Serve hot with Rice.

DUM ALOO

INGREDIENTS:

For gravy:

·       Tomatoes(tamatar)- 2 small,

·       Onion(pyaz)- 1 medium,

·       Garlic(lahsun)- 2-3 cloves,

·       Ginger(adarakh)- ½  inch piece,

·       Cinnamon(dalchini)- ½ inch piece,

·       Green chili(hari mirch)-2,

·       Coriander powder(dhaniya)- 2 tsp,

·       Turmeric powder(haldi)- ½ tsp,

·       Red chili powder(lal mirch)- ½ tsp,

·       Cashew nuts(kaju)- 5-6,

·       Cardamom(ilaichi)- 1,

·       Fennel seeds(saunf)- 5-6,

Other ingredients:

·       Baby potaoes(chote aloo)- 10-12,

·       Bay leave(tej patta)- 1,

·       Asafoetida(hing)- ¼ tsp,

·       Dried fenugreek leaves(kasuri methi)- 1 tsp,

·       Cream(malai)- 1 tbsp,

·       Coriander leaves(hara dhaniya)- 1 tbsp.

·       Oil - 3-4 tbsp.

METHOD:

1.    prick potatoes with a fork and boil in pressure cooker by adding salt. Take two whistle.

2.    Let them cool down And peel

3.    Heat oil in pan and fry potatoes till color changes to golden brown.

4.    Grind all gravy ingredients to smooth paste.

5.    Now heat oil in another pan and add jeera

6.    Once jeera splutter add hing, bay leave, gravy paste and salt

7.    Cook till oil separated. Now, add kasuri methi and boiled potatoes.

8.    Pour some water and cover the lid. cook for 5-6 min on medium flame.

9.    Mix malai and garnish with coriander leaves.

10.                       Serve hot with chapatti or jeera rice.

GATTE KI SABJI

INGREDIENTS:

For gattas:

·       Gram flour(besan)-2 cups,

·       Carom seeds (Ajwain)- ½ tsp,

·       Black paper powder(kali mirch)- ¼ tsp,

·       Salt(namak)- ¼ tsp or as per taste,

·       Baking Soda- 2 pich,

·       Oil- 1tbsp,

·       Dried Fenugreek leaves(Kasuri methi)- 1 tsp,

·       Curd(dahi)-1 tbsp,

·       Warm water(pani)- for kneading dough.

For gravy:

·       Oil – 2 Tbsp,

·       Cumin seeds(jeera)- ½ tsp,

·       Red Chili Powder(lal mirch) – 1 tsp,

·       Turmeric powder(haldi)- ½ tsp,

·       Garam Masala - ¼ tsp,

·       Coriander Powder(dhaniya) -1/2 Tbsp,

·       Garlic(lahsun)- 1 tsp, minced, (optional)

·       Ginger(adarakh)- 1 tsp, minced,

·       Salt – to taste,

·       Dried fenugreek leaves(kasuri methi)- 2 tsp,

·       Asafoetida(hing)-1/4 tsp,

·       Curd(dahi)-1 ½   tbsp.

METHOD:

1.    In a mixing bowl add gram flour and all dried masala ingredients of gatta and mix well

2.    Pour oil, curd and mix well.

3.    Knead stiff dough by using warm water.

4.    In big vessel Keep water to boil.

5.    Form a balls from dough and  roll each ball between hands to form a ½ inch thick cylindrical shape.

6.    Cut them into small round ½ inch pieces .

7.    Add this gattas into boiling water. Stir gently after 2 min

8.    Boil gattas for 10-15 min on medium high flame.

9.    Remove gatta from water. do not throw water, we will use it in curry.

10.           Heat oil in pan. Add Cumin Seeds and allow them to splutter.

11.           Add hing, garlic and ginger.

12.           In a bowl take turmeric powder, chili powder, coriander        powder, salt and garam masala. Make thick paste by pouring that gatta water.

13.           Add this paste to oil and stir till oil separated.

14.           Now, add kasuri methi and gatta. Mix well.

15.           Pour that gatta water. and cover the lid and cook for 5 min on medium flame .

16.           Mix curd. Turn off gas.

17.           Serve hot with chapati or rice.

LAUKI KE KOFTE

INGREDIENTS:

       FOR THE KOFTAS:

• Bottleguard(lauki)- 3cups,
• Gram flour(Besan)- 2tbsp,
• Salt(Namak)- as per the taste,
• Turmeric powder(Haldi)- ¼ tsp,
• Carom seeds(Ajwain)- 1/4tsp,
• Chopped coriander(Dhaniya)- 1tsp,
• Red chili powder(lal mirch)- ½ tsp.

      FOR THE GRAVY:

• Tomato(Tamatar)- 2,
• Onion(Pyaz)- 1small,
• Ginger(adarak)- 1inch piece,
• Garlic(lahsun)- 3 cloves,

     OTHER INGREDIENTS:

• Coriander leaves(Dhaniya)- 1tbsp,
• Dried fenugreek leaves(Kasuri methi)- 1 ½ tsp.
• Oil- 3-4 tbsp.
• Cumin seeds(Jeera)- ½ tsp,
• Bay leaves(Tej patta)- 1,
• Asafetida(hing)-pinch full.
• Curd(dahi)- 1 tbsp.
• Gram flour(besan)- 2-3 tsp,
• Cinnamon(dalchini)- 1 inch piece,
• Red chili powder(lal mirch)- 11/2 tsp or as per taste,
• turmeric powder(haldi)- 1/2 tsp,
• coriander powder(dhaniya)- 1 1/2 tsp,
• salt(namak)- to taste,
• garam masala- 1/4 tsp. 

METHOD:

1.     Grate lauki and keep in big bowl.

2.    Add kofta ingredients and mix well.

3.    Make round balls and deep fry koftas to golden brown colour. keep aside.

4.     Make paste of all gravy ingredients.

5.     Heat oil in a heavy bottom vessel.

6.     Add cumin seeds, hing, bay leave and cinnamon.

7.     Add besan and fry for 2 mins in low flame

8.  Add red chili powder, turmeric powder, dhaniya powder and garam masala. mix well.

9.   Pour gravy and mix well. cover the vessel. Keep stirring at intervals and check if the gravy is done.

10.    Once gravy done, add kasuri methi,curd and switch off the gas.

11.    At the time of serving heat the gravy, add koftas, mix well.

12.    garnish with coriander leaves.