Cabbage Kofta Curry

Ingredients:

For Kofta

• ½ cup Cabbage (shredded)
• 2 tsp Besan/ All purpose flour + as required
• Oil for deep fry

Method:

        Squeeze all the water in the cabbage. Heat the pan on medium heat and roast this cabbage with out oil till all the water vaporizes. Once its ready, let it cool a bit. In a bowl add flour, salt and cabbage, make the small balls. Deep fry till they turn light brwon color and keep a side.

For Gravy

• 1 Onion (chopped)
• 2 Tomatoes (chopped/ paste)
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 Cardamom (1)
• 1 Cinnamon stick (small)
• 1 Clove
• A piece of ginger
• 1 Bay leaf
• ½ tsp Red chili powder
• Sugar (as per taste)
• Salt to taste 
• 3 tsp Oil + more

Method:

       Heat the pan with oil, add cumin seeds, coriander seeds, cardamom, clove, ginger, onion and fry for 2 minutes. Add tomatoes, red chili powder and fry for another 2-3 minutes. Add salt, sugar and mix it well. Let it cool a bit and make a fine paste with little water. Heat the pan with a little oil, add bay leaf, above made paste and cook till the oil separates. (can add little water if the paste is too thick)Turn off the heat and add kofta’s and cover for till serving or 5-7 minutes.

Garnish with coriander and dollop of thick curd. Serve with Chapati / Pulka.

Palak Paneer / Spinach & Cottage Cheese Curry (dry)

The Palak paneer (dry) made with cashew-nuts, paneer and palak. This is very thick, healthy and rich indeed..:)

Ingredients:

• 1 bunch fresh Spinach / Palak
• 1 cup Paneer / Cottage Cheese (cut into cubes)
• 1/4 cup Cream 
• 3/4 cup Onion (very finely chopped)
• 1 Tomato (chopped)
• 2 Garlic cloves (finely chopped)
• 1 tsp Ginger paste
• 1-2 Green chilies
• 2 Tbsp Cashew-nuts (soaked in water for 1 hrs)
• 1 tsp Cumin seeds
• 1/2 tsp Red chili powder (optional)
• 1/2 tsp Garam masala powder
• 2-3 Tbsp Oil
• Salt as per taste.

 Method:

       In a blender add washed spinach, soaked  cashew-nuts, green chilies, ginger and  very little water to make paste. (i like little coarse paste) Let it sit for a while.

Heat the pan with oil, add cumin seeds, allow them to splutter. Add onion and tomatoes and fry till they turn brown. Add above made paste, cream and fry till the gravy starts thickens. Add paneer cubes, salt, garam masala, chili powder and gently mix everything well. Cook for 5 minutes and turn off the heat and cover with lid and let lid for 10 minutes.

Serve palak paneer with Chpati  / Naan.

Palak Paneer / Spinach & Cottage Cheese Curry (dry) goes to Reshmi's Veggie/ Fruit of the month-spinach event which was started by Priya.

Aamras / Mango Shikerni Rasayana

Happy Mother's Day to all my blogger friends... 

Aamras is very simple and easy to make. Its a lovely combo with Poori or Non flavored sheera or Chapati.

Ingredients:

• Alphonso mangoes (Fully riped) (haapoos/ aapoos)
• Jaggery / Sugar ( as per taste)
• Cardamom powder
• Few black pepper (optional)
• Salt (very little) (optional)

Method: 

          Peel and remove all the pulp of mangoes. Put thses chopped mangoes, cardamom powder, black  pepper, salt  (very little) (optional) and pulse for few times till everyting turn smooth paste. 

Serve chilled or at room temperature.

Note:

• For non flavored sheera, same procedure as Sheera but only difference is don't add Sugar & Raisins.

Gobi Manchurian

 Very famous and everyone's favorite Indo-Chinese starter or appetizer dish..Its incomplete meal without eating gobi manchurian with Veg Fried Noodles..

Ingredients:

• 2 cups Gobi/ Cauliflower (used frozen)
• ½ cup All purpose flour/ Maida
• 1 ½ tsp Rava (for crispiness)
• ¼ tsp Black pepper powder
• Oil for deep frying
   
  For Masala / Sauce
  


• 3-4 Green Chilies or Capsicum (sliced)
• 1 Onion(thinly sliced)
• 3-4 Garlic cloves (finely chopped)
• 1 ½ tsp Ginger (finely chopped)
• 1 Tbsp Soya sauce (more or less as per taste)
• 2 Tbsp Tomato sauce (used Maggie hot & sweet) (more or less as per taste)
• 1 Tbsp Red chili sauce (more or less as per taste)
• 1 Tbsp Oil
• Coriander leaves chopped (optional)
• Spring Onion (finely chopped)
• Salt to taste

Method:

         In bowl add maida, rava, black pepper powder, salt and make a smooth barter by adding little water (like pakoda consistency) and keep it a side.De froze (bite size), the cauliflower in microwave as per the instruction on the package and dry them on pepper towel. (try to dry completely)

          Heat the oil on medium heat for deep frying. Dip these dried cauliflower in the maida barter and fry till the golden color or bit crispy. Let them sit on a pepper towel for a while.

For sauce:

          Heat the pan on low to medium , add oil , add garlic , ginger, green chilies and fry for a minute or so. Add onion and fry till they get golden color. Add soya sauce, tomato sauce, chili sauce and stir for 1-2 minutes. Add some water and cook till every thing is well blended and cooked. Turn off the heat and add fried cauliflowers. Mix it well. Leave for 5-8 minutes in the sauce so that it absorbs all the liquid.

Garnish with Coriander leaves & Spring onions.Serve hot.

Note: 

• If using fresh cauliflower: Cut into small pieces (bite size). In boiling water cook these till they are tender (not mushy). Dry them on paper towel. 
• If the sauce turns too watery: Add 1 tsp All purpose flour (Maida) or ½ tsp Cornstarch to sauce so that it thickens a bit. 

Veg Fried Noodles recipe goes to Shama's Fastfood event- Noodles. And Kadi Pakoda (But with Methi Pakoda)  recipe goes to Kalyani's Cooking with Herbs & Flowers - Fenugreek event which was started by PJ.