Malai Kofta Curry

This month Nupur of UKRasoi has challenged the south team with this rich and creamy Malai Kofta Curry for the South Vs North Challenge initiated by Divya of You too can cook. Here every month, someone from north team would challenge the south team with north indian recipes and vice versa.

Ingredients:

For the gravy: 

Tomatoes medium 3
Onions medium 2
Garlic 4
Finely chopped ginger 1 1/2 tbsp
Chilli Powder 1 tsp
Kasoori methi 1 tbsp
Cream 3/4 cup or full cream milk 1 cup
Salt
Water

For Khofta:

Paneer from 750 ml of milk - grated
Potatoes - medium -2 ; boiled and grated
Milk Powder 1 tbsp
Corn Flour 1 tbsp
Chilli Powder 1/2 tsp
Garam Masala a pinch
Salt

Whole spices

Cardamom Green 2
Cloves 2
Cinnamon 1 inch
Bay leaf 1

For garnishing:

Grated Paneer
Cream
Chopped Coriander Leaves

Preparation:

Chop the Onions and tomatoes.Puree the tomatoes and then strain.

To make Paneer:

Boil milk as usual. Lower the flame and add 1/2 tbsp of vinegar. Keep on stirring and then add another 1/2 tbsp of vinegar. When the whey separates, switch off the flame. Strain and then hang it in a cheese or muslin cloth to remove the excess water for at least half an hour.  Remove and then place a weight on the covered cheese for at least an hour. Refrigerate for further use. 

Boil, peel and grate the potatoes. Grate Paneer.

Method:

In a bowl, combine all the ingredients. Make equal sized balls out of it. Deep or shallow fry until brown. Keep it aside.

In a pan, heat little oil. Add the whole spices. Fry till they turn slightly brown and releases nice flavor. Add the chopped onions. Fry till they turn slightly brown. Cool and then grind it to a fine paste.

In the same pan, add little more oil, pour the ground onions-spices mixture. Fry for a while. Now add the tomato puree. Allow boiling till the oil leaves along the sides of the gravy.

Now add water, turmeric powder, chilli powder, garam masala powder and kasuri methi. Stir and allow boiling. When it is reaches the desired consistency, reduce the flame, pour in the milk/cream stirring the gravy simultaneously.

Arrange the gravy in a bowl. Drop the koftas. Garnish with grated paneer, cream and coriander leaves. 

Serves:3-4
Serve with Chapati or Naan.

Potato and Okra Gravy for Vegan Thursday

This is the north indian gravy I tried few days back. I am quite bored with regular vegetable kurma, so made this just for a change.  Potato and Okra didn't go well together as much as Carrot and Beans. But I can definitely have this once in a while as this gravy came out quite different with nice flavors just because of those two veggies added.

Recipe source: Rak's kitchen

Ingredients:

Potato 1 Big
Okra 5-6
Tomato 2
Onion 2
Finely chopped Ginger 1 tsp
Finely chopped Garlic 1 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/8 tsp
Garam Masala 1/8 tsp
Turmeric Powder 1/8 tsp
Cumin seeds and fennel seeds few
Bay leaves 2
Coriander leaves for garnishing
Salt and Oil

Preparation: 

Chop Onions and tomatoes. Chop okra lengthwise. Chop potatoes into thin slices.

Method:

In a pan, heat little oil. Add chopped ginger, garlic and onion(1). When they turn translucent, add chopped tomatoes. Fry till they are cooked. Cool and grind it to a fine paste.

In another pan, heat little oil and fry the okra pieces. Fry till they are done and turn crispy. Keep it aside. In the same pan, add sliced potato pieces. Fry till they turn slightly brown and gets half cooked. Remove and keep it aside.

In the same pan, heat little more oil and add cumin seeds, fennel seeds and bay leaves. Fry till they crackle and then add the chopped onions. Fry till they turn translucent. Now add the ground tomato paste and all the Masala powders.

Fry till the oil separates. Now add half cooked potatoes, water and salt. Allow boiling. When it is almost done, add fried okra. Boil for few more minutes until done.

Garnish with coriander leaves.

Serves: 2
Serve with Chapati or any Indian Bread.

Linking this recipe to vegan thursdays.  Vegan thursdays is to share vegan recipes that does not include dairy products, eggs, honey and any other animal derivatives. I am happy to be a part of this group. To join contact here.

Potato and Peas Gravy

Chapati is served mostly for dinner at my home. I strongly believe that it is voluntarily included in south indian menu nowadays thinking it would reduce weight. But I came to know recently, it is a myth and rice provides little more calories to chapati, but nothing extra ordinarily as we think.

Well, now towards the recipe.. I am really bored with mixed vegetables in gravy. So thought why not include some other veggies. Potato was lying in my kitchen untouched for so many days. I would say Potato is prepared only when all other veggies go out of stock.  But this time, I pity potatoes and wanted to use it first. So made this curry with Potato and my favorite Peas. 

  
Ingredients:

Potato  (Big) 1
Peas 1/2 cup
Tomatoes (Medium sized) 3
Onion (Medium sized) 1
Cashew nuts 8-10
Ginger Garlic Paste 1 tsp
Grated Coconut 3 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1/4 tsp
Butter and Oil

To temper:

Cloves 2
Bay Leaf 1
Cinnamon a small piece
Fennel and Cumin seeds few

Preparation:

Cook Potato. Chop it into small cubes.  Chop Onions into thin strips. (I read in a food blog, cut onions into half moons, I wonder how innovative the blogger's words are.!!!! )

Grate Coconut. Cut Tomatoes and grind together with cashews.

Method:

In a pan, add butter and oil. When they become hot, all the ingredients mentioned under "To temper" one by one. When they turn slightly brown, add the ginger garlic paste and onions.

Fry till the onions change their color to light brown. Now add the Tomato paste. Fry till the raw smell goes off and the oil separates.

Now add all the Masala Powders. Fry till its raw smell goes off. Pour little water, Salt and Peas. Cook for few minutes and then add boiled & cubed potatoes.

Add enough water and allow boiling. When the gravy is almost done, add the grated coconut and boil until the gravy reaches the desired consistency.

Serves: 2
Serve with Chapati

Vegetables in Milk Gravy

I am little bored with preparing Tomato or Onion based gravies to serve with Chapati. Some time back, I tried vegetables with Masala and milk alone. I didn’t like its taste much and so didn’t prepare it again.

When I came across Green Peas in Milk gravy in Tarla Dalal’s website, got very excited and prepared immediately with mixed vegetables and adjusting to my taste. Though this is a milk based gravy, Tomatoes and Onions are used but in small quantities. We liked its taste and decided to prepare this often.

Ingredients:

• Mixed Vegetables 1 cup (Peas, Carrot and Beans)
• Onion (small) 1
• Ginger-Garlic Paste 1 tsp
• Chilli Powder ½ tsp
• Coriander Powder ½ tsp 
• Cumin Powder ¼ tsp
• Garam Masala 1/8 tsp
• Kasoori Methi ¼ cup
• Milk 1 ¼ cups
• Maida ½ tsp
• Cream 1 tsp
• Cloves 2
• Cumin and Aniseeds 1/8 tsp each
• Butter and Oil

To grind:

• Tomato (medium) 1
• Onion (small) 1

Preparation:

Cut Tomatoes into four halves. Chop Onion into pieces. Chop Vegetables into medium pieces lengthwise.

Method:

• Heat little in a Pan. Add chopped Onions and fry till translucent. Now add chopped Tomatoes and fry till its skin separates. Keep it aside to cool and then grind.
• Pressure cook the Vegetables for one whistle.
• Heat Butter and Oil in a Pan. When hot, add Cloves, Cumin and Aniseeds. When the seeds crackle, add the Ginger-Garlic Paste and chopped Onions.
• When Onions turn slightly brown, add Tomato-Onion Paste. Fry till the Oil separates. Now add the cooked Vegetables, Kasoori Methi and all the Powders.
• Mix well. Fry for a while and then add Maida mixed in 1 ¼ cup of Milk and Salt. Allow to boil.
• When it is almost done, add Garam Masala and Cream. Mix well. Boil for few more minutes and then serve.

Serves: 2

Serve with Chapati or any Indian Bread.

Notes: Cauliflower can also be added. Adding cream is optional.

Peas Kurma

This is the easiest kurma one can make. There is no doubt about its taste. The best part is it goes well with everything; let it be Dosa or Chapati or Rice.

Ingredients:

Peas ¾ cup

Tomatoes (Big) 2

Onions (Medium) 1

Coriander and Pudina Leaves Few

Ginger Garlic Paste ¾ tsp

Chilli Powder ¾ tsp

Coriander Powder 1 tsp

Cumin Powder ¼ tsp

Garam Masala ¼ tsp

Cloves 2

Cumin ¼ tsp

Salt

Oil and Butter

Preparation:

Chop onions lengthwise into fine pieces. Chop Tomatoes into 4-6 pieces.

Method:

Grind Tomatoes to a smooth paste.

Heat Oil and Butter in a Pan. Add Cloves and Cumin. When Cumin starts crackling, add Ginger-Garlic Paste. Few seconds later, add Coriander & Pudina Leaves and chopped Onions. Fry till onions turn slightly brown.

Now add Tomatoes. Fry till the Oil separates. Now add all the Powders, Peas, Salt and Water. Cook till done.

Serves: 2

Serve with Chapati. This can also be served along with Vegetable Biryani or Dosa.

Notes: Use Juicy Tomatoes. Make sure they are not very sour.

Sending this recipe to Radhika’s Let’s cook series: Subzis for Rotis    

and Dishit out- Tomato & Chilli of Kaarasaram 

and to Iftar Nights of Jabeen Corner & to Anyone can cook series of Taste of Pearl City.

                     

Subz Makhani

Everyone of us like Paneer Makhani. Have you heard of Subz Makhani? I saw this interesting recipe in Tarla Dalal’s CookBook. When I tried this two weeks back with few modifications, it came out amazing. We have become fans of this Gravy and so started making this  often.

Here is the tasty recipe.

Ingredients:

Mixed Vegetables (Peas, Beans,Cauliflower and Carrot) 1 cup

Paneer 4-6 cubes

Onion(Medium) 1

Tomatoes (Medium) 3

Ginger-Garlic Paste 1 tsp

Chilli Powder ½ tsp

Coriander Powder ¾ tsp

Cumin Powder ¼ tsp

Garam Masala 1/8 tsp

Cashews 6

Cream 2 tbsp

Kasoori Methi ¾ tsp

Tomato Ketchup 1 tbsp

Sugar 1/8 tsp

Cloves 2

Cumin 1/8 tsp

Milk ¼ cup

Water ½ cup

Salt

Butter + Oil

Preparation:

Chop Onions into fine pieces and Vegetables into medium pieces. Soak Cashews in Water for one hour. Soak Paneer in Milk for 15 mins.

Method:

Cut Tomatoes. Grind along with Cashews and strain.

Heat Butter and Oil in a Pan. When hot, add Cumin and Cloves. When Cumin seeds start cracking, add Ginger-Garlic paste and chopped Onions.

When they turn slightly brown, add strained Tomato Paste. Fry till the oil separates. Now add all the Powders, Kasoori Methi, Cream, Ketchup and Sugar. Mix well.

When it starts boiling, add the vegetables and Water. Continue to boil. When it is almost done, add Paneer along with milk. Simmer for 5 more minutes or till done.

Serves: 2

Serve with Chapati or any Indian Bread.

Linking this recipe to Priya & Aipi's Bookmarked Recipes Event-- Every Tuesday.

Mutter (Peas) Paneer

I have seen Mutter Paneer recipes in 2-3 TV Shows. This is combined version of them and somehow I am very much comfortable with this gravy. This can be made faster, yet very tasty.

Ingredients:

Peas ¾ cup (200ml cup)

Paneer 6 cubes

Tomatoes (Medium) 3

Onion (Medium) 1

Chilli Powder ½ tsp

Coriander Powder ¾ tsp

Garam Masala 1/8 tsp

Cumin Powder ¼ tsp

Kasoori Methi ½ tsp

Cream 4tsp

Cloves 2

Cumin 1/8 tsp

Milk ¼ cup

Water ½ cup

Butter

Oil

Preparation:

Chop Onion into very fine pieces. Cut and grind Tomatoes to a fine paste. Soak Paneer in Milk for 10-15 minutes.

Method:

Heat Butter and Oil in a Pan. When hot, add Cloves and Cumin. When Cumin seeds crackle, add chopped Onions and fry till slightly brown.

Now add the Tomato Paste and saute till the oil separates. Now add all the Powders and Kasoori Methi. Saute for a while and then add Peas, Water and Salt. Continue to boil.

When the gravy is almost done, pour the paneer cubes along with milk and boil till done.

Serves: 2

Serve with Chapati or any Indian Bread.

Notes:

Some more Peas or Paneer can be added as per your taste.

Paneer can also be shallow fried before adding.

Need not soak Paneer in Milk if it is home made. But if it is more than 3-4 days old, it becomes hard and so can be soaked in Milk to turn it soft.

Adding Cream and Milk enhances the taste of the gravy.

Paneer and Peas are good sources of Protein. This goes to Sobha Shyam’s Cook IT Healthy -- PROTEINcious Event and Bookmarked Recipes Event of Priya & Aipi.

Easy Potato and Peas Gravy

Nowadays I like to prepare recipes that can be served both to my toddler son and also to us. This is less spicy and my son likes a lot; he eats more gravy than chapati.

 

Ingredients:

Potatoes (Medium) 3

Peas 10-15

Green Chillies 2-3

Maida or All Purpose Flour 1tbsp

Turmeric Powder a pinch
Cumin Seeds ¼ tsp

Curry Leaves 4

Pearl Onions 4-5

Water 2 cups

Salt

Oil

Preparation:

Chop Pearl Onions and Chillies. Grind Chillies coarsely.

Add little Water to All Purpose Flour to form a paste. Stir until now lumps is formed.

Method:

Cook Potatoes. Peel the skin and dice into small cubes.

Heat Oil in a Pan. Add Cumin Seeds, when they crackle, add Curry leaves, Pearl Onions. Fry till Onions turn translucent.

Now add ground Chillies,Turmeric Powder and Peas. Fry till Peas become soft. Now add cubed Potatoes. Fry for 2-3 minutes.

Add the paste, Salt and Water. Cook till it done.

Serves: 2

Serve with Poori or Chapati.

Notes:

Potatoes should not be cooked mushy. Ginger – Garlic Paste can be added according to your taste if served not more for toddlers.

Easy Tomato Thokku / Pachadi

If I ask you to prepare one recipe that goes well with everything -- Idli, Dosa, Chapati, and Poori, I am sure the first recipe in your list would be this Tomato Pachadi. This is mostly referred to as Bachelors' Recipe (perfectly referred, am I right??) as this is easy and takes very less time to prepare, yet delicious.

Ingredients:

Cumin ¼ tsp

Onions(Medium) 2

Large Ripe Tomatoes 3

Sambar Powder 1 tbsp (leveled) or to taste

Salt ½ tsp or to taste

Oil

Preparation:

Chop Onions lengthwise. Cut Tomatoes into pieces.

Method:

Heat Oil in a Pan. Add Cumin. Let them crackle and add Onions. Fry till Onions turn translucent. Add Chopped Tomatoes and Salt. Fry on a medium flame till the oil separates and the raw smell goes off. (approx 10-15 mins)

Serves: 3

Serve hot with Idli or Dosa or Chapati or Poori. This can also be served with Rice.

Note: 4-5 Green Chillies can also be used instead of Sambar Powder. Curry Leaves can also be added as seasoning. I haven't added as I get it rare.

Avial

Avial is a healthy food as it is a mixture of 4-5 vegetables and is a great combination to Sambar. My Mom makes this Avial whenever we are all at home together or during festival days. I learnt from wiki that Bhima invented Aviyal. Very Surprising,, Isnt It??

Here goes the recipe:
 

Chopped Vegetables for Avial

Ingredients:

Drumstick 2

Brinjal (small) 2

Green(Unripe) Banana / Vazhakkai (small) 2

Cluster Beans 5

Carrot 1

Cumin / Jeeragam ¾ tsp

Green Chillies 3-4

Curd/Yoghurt  5-6 tsp

Grated Cocount 5tsp

Salt

Water

For Seasoning:

Mustard Seeds 1 tsp

Curry Leaves 5

Pearl Onions 3

Coconut Oil

Method:

Chop Vegetables lengthwise. Chop Pearl Onions.

Cut Brinjal into four pieces. Grate Coconut.

Grind together: Coconut, Chillies and Cumin.

Preparation:

Heat Pan. Add chopped Vegetables. Add water well enough to cover the vegetables. Cook on a medium flame till done.

Add Coconut Paste and Salt. Fry for five more minutes.  

Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped, reduce flame and add Curry Leaves, Pearl Onions. Fry till the Onions become translucent. Pour this seasoning into the Avial.

Mix Curd / Yoghurt with the Avial just before Serving.

Serves: 4

Serve with Rice and Sambar.


Note: Prepare Sambar which does not include those vegetables in Avial like Pumpkin Sambar, Hyacinth/Indian Beans (Avaraikkai) Sambar, Ivy Gourd (Kovakkai) Sambar.