Banana Kofta

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This recipe is mere inspiration from all the food network shows I watch.. When I was sitting watching TV i thought why not make something different with bananas that we had in fridge. So i think about koftas.. Then for gravy i was literally smelling and adding spices as per the aroma.. Felt wonderful to create a dish based on my intuition and mood.


Ingredients
3 Raw Bananas
1 Cup Cashews
1/4 Spoon Black Pepper Powder
1/4 Spoon Black Pepper
1/2 Spoon Saunf
1/4 Spoon Poppy Seeds
2 Garlic Cloves
1/2 Spoon Ginger
1/2 Spoon Sugar
1/4 Spoon Red Chilli Powder
1 Stick of Cinnamon
2 Cup Milk
1/4 Onion
Salt to taste
Oil

Method

• Grate bananas and add finely chopped garlic, grated ginger, black pepper powder, 1/4 spoon saunf and salt to it. Knead well.
• Make small round balls and fry them in oil over high flame till golden brown in colour. Keep aside.
• In a mixie, add cashews, black pepper, remaining 1/4 spoon saunf, cinnamon and grind it to fine powder
• Add in onion and grind again.
• Add a cup of milk and make smooth paste.
• Heat a spoonful of oil and add in grinded paste, 1 cup water and remaining 1 cup milk. Cook over medium heat till mixture starts thickening.
• Add in salt, sugar and koftas and let it simmer for another 2 minutes.

Notes
Bananas were such a good choice for koftas, they get crispy quickly and they dont soak oil unlike potato or eggplant.
I tried to give two distinct flavors to kofta and gravy. They both gel well as well as can be tasted distinctly.

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Stuffed Bhendi

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.


Ingredients
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste
Oil

Method

• Wash okra and slice it vertically into halves.
• In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
• Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
• Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
• Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
• Add in sugar and salt and stir again. Cover the lid and cook till completely done.

Notes
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.

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Hariyali Mango Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today we were to meet Kapil and Shrinkhla for dinner but by the time we reached home everybody was almost full. So we decided to eat something at home instead. Thats when my mind started working on what I should make. I had a mango (raw) from mayuri that i had got last week. I cut it and saw that it was too sour so thought of making salad from it and started making hariyali paneer side by side. But as time progressed on the spot i changed my mind and made hariyali mango paneer instead. Turned out very nice.


Ingredients
3 Cup Coriander Leaves
1/2 Cup Pudina Leaves
1 Raw Mango
1 Onion
2 Cup Paneer Pieces
1 Green Chili
1 Spoon Garlic Cloves
1/2 Spoon Garam Masala
1 Spoon Red Chili Powder
1 Spoon Coriander Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
Salt to taste
Oil

Method

• Add a cup of water to coriander leaves, pudina leaves and green chili and grind in mixie.
• In hot oil, fry paneer pieces to light brown edges and keep aside
• In same oil, add chopped onion pieces, garlic and fry till light brown
• Add in mango pieces and ground coriander-pudina-green chillies mixture and cook till the water evaporates and gravy thickens.
• Add in turmeric powder, garam masala, red chili powder, jeera powder and coriander powder and stir.
• Add in fried paneer pieces and salt to taste and cook for couple of more minutes.

Notes
The mango that I used wasn't too raw not too ripe. So it worked perfectly giving the light sourness. If using raw sour mango make sure to reduce the quantity of mango pieces accordingly.

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Ginger Corn Flower

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Ajoy loves cauliflower so we end up eating it every week at least once. So I keep trying variety of preparations instead of sticking to the usual one. So today I decided to make a gingery flower. To reduce the spiciness and pungent taste of the ginger I decided to use sweet corn. The recipe came out pretty well and here it is.


Ingredients
1 Cauliflower
2 Cup Corn
1 Spoon Grated Ginger
2 Tomatoes
1 Onion
3/4 Spoon Red Chili Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Coriander Powder
Salt
Oil

Method

• Heat oil to high and fry the medium sized flower florets in it till light brown. Keep aside
• In a pan heat spoon full of oil and add onion. Fry till translucent.
• Add grated ginger and fry for another minute
• Add red chilli powder, turmeric powder, coriander powder and fry for a minute or two.
• Add mashed tomato in it. Cook for couple of minutes.
• Add sweet corn, salt to taste and cook for 5-6 minutes till mixture dries up a little.
• Add fried flower florets and mix up gently so that masala coats the flower
• Cook for 2-3 minutes and serve.

Notes
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.

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Lauki Kofta

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Ajoy just loves lauki kofta so much so that he asks ma to make it every time we go to pune. Till last year, that did work out especially since we visited pune atleast each month. But after coming to Redmond, one thing I am sure Ajoy and me too missed was Ma's special Kofta. So this time when we were in india we did ask her to make it quite frequently but the recipe is so good that eating it once in a year doesn't satisfy the taste buds. So after I got the recipe from her, today I made it on valentine's day. Guess my gift to Ajoy :)


Ingredients
3 Cup Bottle Gourd
1 Cup Carrot
1.5 Cup Besan
3 Spoon Corn Flour
2 Onion
2 Tomato
2 Cup Curd
4 Spoon Sugar
1/2 Spoon Chaat Masala
1/2 Spoon Jeera
1.5 Spoon Red Chilli Powder
1/2 Spoon Turmeric Powder
1 Spoon Corriander Powder
1 Spoon Jeera Powder
1 Green Chilli
1/4 Cup Cashews
1/4 Cup Raisins
Oil
Salt to taste

Method

• Grate bottle gourd and carrot and mix well
• Heat oil and add in jeera. Let it sputter
• Add in grated bottle gourd and carrot and mix well.
• Cook well stirring occasionally till the mixture dries up completely. Keep aside to cool down.
• Heat oil in a pan and add chopped onion. Fry till translucent and keep aside.
• In a mixie add tomatoes, red chilli powder, turmeric powder, jeera powder, corriander powder and salt. Grind well.
• Add in cooked onion and grind to smooth paste. Keep aside
• In the bottle gourd and carrot mixture, add besan, corn flour make soft dough
• Prepare small balls with cashews, raisins and green chilli pieces in the center of them.
• Fry the koftas in oil to brown color and keep aside.
• In a pan add the grinded paste, 3 cups of water and let it simmer for 5-6 minutes till gravy attains consistency.
• Add in koftas and simmer for another few minutes. Take of the heat
• In a bowl, mix in curd, sugar and chaat masala.
• While serving koftas, add in the kofta with the gravy, add curd and then garnish with grated carrot and some cashew pieces and raisins

Notes
Instead of carrot you can use raw banana as well.

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Khatkhate

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)


Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

• In a half cup of water add the tamarind and keep aside.
• In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
• Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
• Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
• Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
• Add it and mutters to the almost done vegetables.
• Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
• In another small pan, add ghee and let the mustard splutter in it.
• Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

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Mushroom Soup ( Wong Dadah)

Ingredients:
1. Vegetable oil 2 tbsp
2. Vegetable spice paste 200 g ( 7 oz)
3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered
4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups)
5. Lemon grass 1 stalk, bruised
6. Kaffir lime leaves 2, bruised
7. Coconut cream 250 ml ( 8 fl oz / 1 cup)
8. Salt a pinch
9. Ground black pepper a pinch
10. Crisp-fried shallots ( optional) 2 tbsp

Preparations:
1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful.
2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste.
3. Slimilarly,after adding coconut cream ,returen to the boil over low heat.

Method:
- Heat oil heavy saucepan add spice paste and sauté until fragrant.
- Add mushrooms and sauté for 2 mintues more.
- Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes.
- Add coconut cream returen to the boil and simmer for 5 minutes.
- Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.

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Spicy Potato Crisps ( Keripik Kentang Balado)

Ingredients:

• to,1 kg ( 2 lb) potathinly sliced oil for deep-frying celery leaf finely sliced

Spice paste

• 150 g ( 5 oz) red chilli
• 50 g ( 1 ½ oz) shallot
  
• 1 teaspoon salt
  
• 2 tablespoons cooking oil
  
• 20 g (2/3 oz) sugar
  
• 5 teaspoons lime juice.

Preparations: 1. Deep-fry potatoes until crispy and golden brown.Drain on a paper towel and set aside. 2. To make the spice paste,blend the chilli,shallot salt and oil until smooth transfer to a pan and sauté over low heat until fragrant about 7 minutes stir in sugar and lime juice for 1 to 2 minutes. 3. Add potatoes to the chilli paste.Mix well for about 5 minutes and garnish with celery leaf.

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Vegetarian Nasi Goreng ( Vegetable Fried Rice)

Ingredients:

• salt
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil
• 8 shallots, chopped
• 3 clove
• 2 cups long-grain rice
• s garlic, crushed
• 1/2 inch fresh ginger, grated
• 2 teaspoons curry powder
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon turmeric
• 1/2 small cabbage, thinly sliced
• 2 medium tomatoes, peeled,seeded,and diced
• 3 tablespoons soy sauce
• 1 tablespoon packed dark brown sugar
• To Garnish
• 3 tomatoes, coarsely chopped
• 1 1/4 red peppers, cored,seeded,and diced
• 1/2 cucumber, diced
• 1 stalk celery, diced
• Omelette strips
• 2 eggs
• salt and pepper
• 2 tablespoons butter

Direction:

1. Cook the rice in boiling salted water for 12-15 minutes, until tender.
2. Drain, rinse, and drain again.
3. Stir in the tamarind paste and set aside.
4. Heat 1 tbls.
5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
7. Add the cabbage and cook for 3-5 minutes.
8. Add the tomatoes and cook for 2-3 minutes.
9. Remove from pan.
10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
11. Return the vegetables to the pan.
12. Add the soy sauce and sugar and heat gently to warm through.
13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
15. Melt 2 tbls butter in an omelet pan or small skillet.
16. Add the eggs to the pan and cook until set.
17. Leave to cool.
18. Roll up the omelet and slice across into fine strips.

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Hot Spicy Eggplant (Terong Balado)

Terong Balado (Hot Spicy Eggplant), If there’s someone asks what food that makes who eats it add rice more and more, probably the answer is Terong Balado. The impressing aroma of the spice can make who smells it swallows spittle. In addition, when it is served plus hot rice in cold air. Slurrrrrp.

The primary ingredient, purple eggplant or Japanese eggplant has special juicy flavor. The soft texture is suitable with hot chili flavor. For complement, you can add boiled egg or fried egg. Beside it is suitable to accompany terong balado, you can combine 2 dishes in one. So, this dish is compatible when you are lazy or don’t have enough time to cook. Don’t doubt to try this recipe.

Hot Spicy Eggplant Recipe:

Ingredients:

• 10 eggplants
• 5 boiled egg or fried egg
• 10 large red peppers
• 1 tomato
• 5 onions or 1 medium sized large yellow onion
• 3 cloves garlic
• 2 slices galangale
• 1 stalk serai (citronella or lemongrass)
• 2 tbsp salt
• ½ tsp sugar

Directions:

1. Cut eggplant into medium size. Fry until it is brownish.
2. Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
3. Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
4. Put egg in and mix. Let it for a while at medium fire in order that the spice is soaked into egg. Add fried eggplant and mix.

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Javanesee Fried Noodle (Mie Goreng Jawa)

Ingredients:

• 2 tbsp vegetable oil for frying
• 3 cloves of garlic, crushed
• 3 white onions, finely sliced
• 200 grams of boiled beef, cut into small
• 100 grams of shrimp
• 150 cc beef broth
• 100 grams of cabbage, finely sliced
• 100 grams of bean sprouts, clean it
• salt as necessary
• pepper as necessary
• 2 tbsp sweet soy sauce
• 250 grams of wet noodles
• 1 tbsp sliced of celery leaves
• 1 tbsp fried onion.

Instruction:

1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
4. Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
5. Enjoy.

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Spicy Fruit Salad-Rujak

ingredients:

• 1 chayote, peeled
• 1 Granny Smith apple, cored
  
• 2 cucumbers, peeled and cut in half lengthwise with seeds removed*
  
• 1 mango**
  
• 1 orange, peeled and divided into sections
  
• ¥ tsp. crushed red pepper
  
• ø tsp. shrimp paste
  
• 3 tbsp. brown sugar
  
• ¥ tsp. salt
  
• 1 tsp. tamarind, dissolved in 1 tbsp. warm water
  
• 1 14-oz. can diced pineapple, drained

Directions:

1. Coarsely chop chayote, apple,
2. cucumbers, mango, and orange sections.
3. In a large bowl, combine crushed
4. red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
5. Add chayote, apple, cucumber,
6. mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

*An easy way to remove the seeds from a cucumber is to use the tip of a vegetable peeler to scrape them out. **To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit. Discard the pit and place the two halves on the cutting board, skin side down. Use the knife to score the flesh of these two halves, creating a checkerboard pattern.Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin. Carefully slide the knife between the cubes and the mango skin to cut them from the fruit.

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Gado-Gado

This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here.Yams can be a tasty substitution for red potatoes, and peeled broccoli stalks can stand in for green beans.

ingredients:

• 1 c. red potatoes (about 2 mediumpotatoes)
• 1 c. fresh green beans, ends trimmed
• 2 c. green cabbage, shredded
• 1 c. fresh bean sprouts
• 1 c. carrots (1 to 1¥ carrots), peeled and thinly sliced
• 1 c. cucumber (about 1 medium cucumber), sliced
• 2 tbsp. canola oil
• 4 oz. firm tofu, cut into 1-inch cubes
• 2 hard-boiled eggs, peeled*
• deep-fried shallots for garnish**
• peanut sauce (recipe on page condiments)

Directions:

1. Fill a large saucepan with water and
2. bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
3. Fill a second saucepan with water
4. and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
5. One vegetable at a time, repeat this
6. procedure to blanch the cabbage, bean sprouts, and carrots.
7. Arrange green beans, cabbage, bean
8. sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
9. Heat oil in a skillet over medium
10. heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
11. Cut hard-boiled eggs into quarters
12. and arrange along the edge of the platter. Serve gado-gado with fried shallots (see below) and peanut sauce (recipe on page condiments).

*to make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.

**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkletsp. salt. Heatc.canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towels.

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Balinese Vegetable Soup

to make this soup a full meal, serve with a side of cooked rice

ingredients:

• 5 c. water
• 1 c. fresh green beans
  
• 1 clove garlic, minced
  
• 2 candlenuts or macadamia nuts or
  
• 4 almonds
  
• ¥ tsp. shrimp paste
  
• 2 to 3 tsp. ground coriander
  
• 2 tbsp. vegetable oil
  
• 1 whole shallot, sliced thin
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 salam leaves*
  
• 1 c. bean sprouts
  
• 2 tbsp. lemon juice ¥ tsp.
  
• salt

Directions:

1. In a large saucepan, bring water to a
2. boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
3. Using a mortar and pestle, food
4. processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
5. In a Dutch oven or large saucepan,
6. heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
7. Add spice paste to the Dutch oven
8. and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
9. Before serving, add green beans,
10. shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.

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Cor n Fritters

Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.

ingredients:

• 1 tbsp. kunci root, pounded with
• mortar and pestle*
  
• 2 tsp. ground coriander
  
• 1 tsp. freshly ground pepper
  
• 6 shallots, peeled and chopped fine
  
• 3 garlic cloves, minced
  
• 1 tsp. salt
  
• 1 tbsp. sugar
• Fritters:
• 2¥ c. frozen or fresh corn, cut from the cob
• 1 tbsp. chives, finely chopped
  
• 1 egg, beaten
  
• 2 tbsp. flour
  
• 1 c. canola
• oil for frying

Directions:

1. To make the spice paste, combine
2. all ingredients in a medium bowl. Set aside.
3. Grind corn kernels in a food
4. processor or blender.
5. Scrape corn into a large mixing
6. bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
7. In a large, heavy frying pan, heat oil
8. over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce

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vegetable Sauté/Oseng Sayuran

You can substitute other vegetables, such as celery or broccoli, for the vegetables called for in this recipe.

ingredients:

• 1 tsp. crushed red pepper
• 1 tsp. salt
  
• 1 tsp. sugar
  
• 1 bay leaf
  
• 1 tbsp. soy sauce
  
• 2 tbsp. peanut oil
  
• 1/4 c. shallot (1 or 2 whole shallots),thinly sliced
• 2 cloves garlic, minced
• 2 c. green cabbage, shredded
• 1 c. green beans, ends trimmed
• 1 c. green pepper, chopped
• 1 c. carrots (1 to 2 carrots), thinly sliced
  

Directions:

1. In a small bowl, combine crushed
2. red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
3. Heat oil in a skillet or wok over
4. medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
5. Add cabbage, beans, green pepper,
6. carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.

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Aalu Gobi

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Ajoy loves gobi so we always have it at home. This time I thought of trying something different that the usual preparations and end up preparing this dish


Ingredients
2 Potatoes
1 Gobi
1/2 Spoon Mustard
1 Spoon Jeera
1 Spoon Jeera Powder
1 Spoon Corriander Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/4 Spoon Powdered Sugar
Corriander Leaves for garnishing
Salt to taste
Oil

Method

• Peel the potatoes and cut them in cubic shapes
• Separate out the florets of medium size from the gobi
• Heat oil in a pan and let the mustard and Jeera splutter in the oil.
• Add potato pieces and gobi florets in the oil and cook on medium flame with constant stirring.
• After 5 minutes add turmeric powder and keep cooking
• When the potato and gobi is almost done, add corriander powder, jeera powder, red chilli powder, garam masala, powdered sugar and salt. Mix well and cook till completely done
• Garnish with finely chopped corriander leaves

Notes
This simple dish gives different flavour than the tomato gravy kind of gobi preparation. The vegetable is quite dry and goes well with phulkas or parathas.

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Kofta Curry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Whenever we get bottle gourd, ajoy has this demand of Koftas and so yesterday was the day when I obliged and made it for him. Here is the recipe.


Ingredients
4 Cup Grated Bottle Gourd
1.5 Cup Bason
2 Tomatoes
1 Onion
1/2 Spoon Garlic Paste
1 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Garam Masala
1/4 Spoon Aamchur Powder
1/4 Spoon Corriander Powder
Corriander Leaves for garnishing
Salt to taste

Method

• Apply salt to the grated bottle gourd and keep aside for few minutes.
• Squize out water from the bottle gourd and mix bason, 1/2 spoon jeera, 1/2 spoon red chilli powder, garam masala, aamchur powder
• Prepare lemon sized ball out of this mixture and deep fry them in oil over low-medium heat. Keep aside
• Heat little oil in a pan and let the jeera splutter.
• Add the finelly chopped onion and garlic paste and cook till golden brown
• Add turmeric powder, remaining red chilli powder, corriander powder and salt
• Add tomatoes and cook well. Add water and bring to boil. Once the tomatoes are cooked well keep the mixture aside to cool down a bit
• Put the mixture into the mixie and grind to fine paste
• In a pan add this grinded mixture, enough water to make running gravy and koftas and bring to boil
• Garnish with corriander leaves and serve

Notes
I tried to keep the kofta spicy and gravy very less spicy so that one can enjoy koftas rather than gravy. You can vary it to your taste though

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Stuffed Bhendi(Lady's Finger) Fry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Since long time ajoy had been asking for bhendi deep fry. Not the vegetable and now he took one more step ahead to get the bhendi that was tender and nice when he was suppose to go and get Curry Leaves :) So I thought lets grant his wish but instead of just frying bhendi pieces lets give it some extra taste by stuffing it. And here is what i came up with and it was lovely.


Ingredients
1/4 Kg Bhendi(Lady's Finger)
1 Tomato
1 Onion
1/2 Spoon Garlic Paste
1/4 Spoon Turmeric Powder
1/2 Spoon Red Chilli Powder
1/2 Spoon Jeera
1/4 Spoon Corriander Powder
Salt to taste
Oil

Method

• Wash bhendis and pat dry by tissue.
• Remove the head and tail for the bhendis and give them a slits.
• Apply salt and keep aside.
• In a pan heat little oil and let jeera splutter in it
• Add grated onion to this and cook till onion turns golden in colour
• Add garlic paste, turmeric powder, red chilli powder, corriander powder to it and stir well.
• Add grated tomato to this and salt to taste and cook for 4-5 minutes till mixture is cooked well. Keep aside for cooling down
• Stuff this little mixture to bhendis one by one
• Heat oil in a pan and fry the stuffed bhendis on medium heat.

Notes
Giving slits that do not slit the ends is the best way so that while frying bhendi doesnt open up.
For best results, fry only from the opposite side of stuffing and also arrange the bhendis in a row so that they dont turn the direction while frying. Once the side is cooked completely, just turn them for a minute max and take out to the tissue.

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