Airfried Veggie & Paneer Koftas in Spinach sauce

Air fried Veggie & Paneer koftas in Spinach sauce

For Kofta: 

2-3 potatoes boiled and mashed  

1/2 cup grated paneer 

2 green chillies 

Chopped Cilantro leaves- 2tbsp

1/2 tsp grated ginger 

1/4 tsp garam masala 

Salt as per taste 

1 tbsp All purpose flour 

Finely chopped cashews 2-3 

 Method: 

1. Grate the boiled potatoes, add grated paneer,  garam masala, chopped green chilies, cilantro leaves, flour, salt and ginger and grated the chopped cashews.  

2. Make small sized balls and keep aside. 

3. Air fry @375F for about 20 minutes  

Gravy 

Chopped onion - 1 big 

Spinach - 5-6 cups 

Tomatoes -2 medium  

Ginger -1/2 inch 

Garlic - 1 clove 

Green chilies -1 

Walnuts - a handful  

Garam masala -1 tsp 

Salt to taste 

Chilly powder- a tsp 

Method: 

1. Blanch spinach in hot water.  Sauté onions in olive oil add ginger, garlic tomato. Blend it with walnuts.

2. Boil the blend mixture and add Garam masala, chilly powder salt. 

3. Serve koftas in spinach sauce with fresh cream drizzled.

Stuffed Tindora curry

Stuffed Tindora

 Ingredients:

Tindora - 20

Filling:
Besan - ½ cup
Peanuts roasted- ¼ cup
Red chilly powder - 2 tsp
Turmeric powder - ½ tsp
Fennel seeds (Saumph) roasted- 1 tsp
Asafoetida - ½ tsp
Onion - 1 small finely chopped
Olive oil - 2tbsp
Salt to taste

Seasoning:
Oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 strands
Urad dhal - 1 tsp
Onion - 1 medium

Garnishing:
Cashew nuts - about 20 roasted in ghee
Cilantro chopped - 2 tbsp

Method:
1.      Roast the besan flour for a few minutes.
2.      Powder the peanuts & fennel seeds.
3.      Mix the besan flour, powdered peanuts, red chilly powder, turmeric powder, fennel seeds powder, asafetida, salt and finely chopped onions.
4.      Mix this with 2 tbsp of olive oil and little water to make a thick mixture.
5.      Wash and dry the tindoras.  Slit it in 4 keeping the base intact.
6.      Stuff the tindoras with the prepared filling.
7.      Steam the tindoras for 5 minutes.
8.      Heat 4 tbsp. of oil and make a seasoning of mustard seeds, cumin seeds, urad dhal, asafoetida, and add the chopped onion and sauté.
9.      Add the steamed stuffed tindoras.
10.     Adjust salt if necessary and garnish with chopped cilantro and cashew nuts.

Methi Matar Malai

Methi Matar Malai

Ingredients:

Fresh methi leaves - 2 cups chopped

Green peas fresh/frozen - 1

Onion - 1 medium

Ginger - 1 inch

Cashew nuts - a handful

Green chilies - 2

Red chilly powder - a tsp

Cinnamon powder - half tsp

Amchur powder - half tsp

Whipping cream - 1/4 cup

Olive oil to saute - 2 tbsp

Salt - to taste

Method:

1.  Chop onion finely and saute in olive oil.

2.  Add the chopped methi leaves and saute.

3.  Steam peas with a pinch of salt.

4.  Blend green chilies, ginger, cashew nuts with minimum water.

5.  Add the steamed peas and blend paste to the sauteed onion and methi leaves.

6. Mix well add cinnamon powder, red chilly powder, amchur powder and salt to taste.

7. Finally add the whipping cream.

8. Serve with roti or paratha.

Air fried Aloo Gobi

Aloo Gobi

Ingredients:

Cauliflower - 1 head separated to florets

Onion - 1 medium sized chopped

Potatoes - 3 medium chopped 

Tomatoes- 1 medium finely chopped

Ginger - 1 inch grated

Green chilies - 2 to 3

Olive oil - 4 to 5 tbsp

Turmeric powder - 1 tsp

Asafoetida - a big pinch

Red chilly powder - 1 tsp

Garam masala powder - 1 tsp

Cilantro chopped - 2 to 3 tbsp

Salt - to taste

Method:

1.  Toss the cauliflower in 2 tbsp of olive oil.  Set aside

2.  In the same container toss the potatoes with olive oil set aside.

3.  Finally add a tbsp of oil and add chopped onions and toss.

4.  Air fry cauliflower, onions, and potatoes, at 350F for 10-12 minutes.

5.  Take a pan and add a tbsp of olive oil add turmeric powder, asafoetida, green chilies,  grated ginger and chopped tomatoes and cook for about 3 minutes.

5.  Add the air fried cauliflower, potatoes, and onions and mix.  Add salt to taste, red chilly powder, and garam masala.  

6.  Finally add the chopped cilantro.

Kootu

Kootu is a Tamil word which means"add".  Vegetables and lentils are combined with spices and the consistency is thicker.

Kootu

Ingredients:
To Roast:
Urad Dhal - 1 tsp
Red Chillies - 2 or 3
Black Pepper - 1 tsp
Poppy Seeds - 1 tsp
Curry leaves - 3 strings

Vegetables:
Chopped Carrot, beans, Surti papdi, chayote squash - 3 cups

Toor dhal - 1/2 cup
Raw peanuts - 1/4 cup
Dry coconut powder -1/4 cup
Salt to taste

Seasoning:
Oil - 2 tsp
Mustard seeds - 2 tsp
Asafoetida - a pinch
Curry leaves - 2 strings

Method:
1.  Roast urad dhal, red chilies, black pepper, poppy seeds, curry leaves and blend with dry coconut and set aside.
2. Pressure cook toor dhal and peanuts.
3.  Steam vegetables.
4.  Add blend mixture to the cooked toor dhal and peanuts and add vegetables.
5.  Add salt to taste and boil.
6. Finally make a seasoning of mustard seeds, asafoetida and curry leaves and pour on the kootu.
7. Serve hot.

Pineapple Menaskai

Ingredients:

Pineapple chopped - 1/2 cup
Red chillies - 2 -3
Urad dhal - 1 tsp
Methi - 1/2 tsp
Sesame - 1 tsp
Dry coconut powder - 2 tbsp
Tamarind paste- 2 tsp
Jaggery/Brown Sugar - 1 tbsp
Salt - to taste
Oil to saute - a tsp

Seasoning:
Asafoetida - a pinch
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 string
Oil a tsp - for seasoning

Method:
1. Roast Red chillies, urad dhal, methi, dry coconut,and sesame in a tsp of oil and blend it.
2. Cook the pineapple pieces with a cup and water and add the blend mixture to it.
3. Add the tamarind and jaggery/brown sugar.
4. Add salt to taste and boil.
5. Make a seasoning of asafoetida, turmeric, mustard seeds, and curry leaves.
6. Add seasoning and serve.

Sending this recipe to F for "Fruit Curries" hosted by "Ambrosia" originally started by Charita of "Women's Era"

Malai Kofta with Tofu

I tried Malai Kofta substituting paneer with tofu and the result was amazing.

Ingredients:

For the koftas:
Mixed chopped vegetables -3 cups (fresh or frozen)
Boiled potatoes - 2 medium
Ginger - 1/2 inch
Soft tofu crumbled - 1 cup
Green chillies - 2 or more to taste
Corriander leaves - 1/2 bunch
Red chilli powder - 1 tsp
Cashew nuts - 2 tbsp chopped
Raisins - a handful
Salt - to taste
Wheat flour to dredge the koftas
Oil - to deep fry

For the gravy:
Tomato - 7 medium
Onion -2 medium
Ginger - 1/2 inch
Turmeric - 1/2 tsp
Corriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Cinnamon clove powder - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Cashewnuts - a handful
Salt to taste
Oil to saute - 2- 3tblsp

Method:

To prepare koftas:
1. Steam the mixed vegetables and mash lightly.
2. Peel boiled potatoes and mash well.
3. Chop green chillies, ginger, coriander leaves, tofu
4. Mix steamed vegetables with boiled mashed potatoes, salt, red chilli powder, raisins and cashew nuts and make equal size balls
5. Dredge the koftas in wheat flour
4. Heat oil, deep dry koftas and set aside

To prepare gravy:
1. Slice onions, ginger, and saute in a few tsp of oil
2. Add chopped tomato and cook for a few minutes
3. Blend the onions, ginger, tomatoes with cashew nuts
4. Add the cumin powder, coriander powder, garam masala, turmeric, cinnamon clove powder and salt to the blend mixture and boil
5. Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped coriander leaves.

Broccoli Dry Curry

Ingredients:

Broccoli florets- 1 crown
Onion chopped- 1 medium
Red chilli powder - 1 tsp
Besan flour - 2 tblsp
Salt- to taste

Seasoning:
Olive oil - 1 tblsp
Cumin seeds - 1/2 tsp
Asafotedia - a pinchjavascript:void(0)
Turmeric - 1/2 tsp

Chopped corriander leaves - 1 tsp to garnish

Method:
1. Steam broccoli and set aside
2. Take a tblsp of olive oil and make a seasoning of cumin seeds, asafotedia and turmeric and add the chopped onions and saute.
3. When the onion turns brown add the salt, red chilli powder, and besan flour and mix well.
4. Finally add the steamed broccoli and mix
5. Garnish with corriander leaves

Sending this recipe to Only Original Recipes event at Nivedita's Kitchen and Foodelicious and WomensEra 2008 event "C for Colourful Currys "

Kashmiri Dum Aloo for Indian Cooking Challenge

The Indian cooking challenge for November is "Kashmiri Dum Aloo".  This event is hosted by Srivalli of Spicing your Life.  Dum Aloo is named so because it is cooked under Dum or pressure in its own juices.

Ingredients:

Baby potatoes - 1 Kg
Cumin seeds, - 1 tsp roasted and powdered
Garam masala - 1 tsp
Kashmiri red chillies - 3-4 nos  roasted and powdered
Fresh yoghurt - 2 & 1/2 cups (must not be sour)
Ginger powder - 1 tsp
Fennel/aniseed powder - 1 tbsp
Cardamom powder - 1/2 tsp
Mustard oil - 4 tbsps
Cloves roasted and powdered - 6
A pinch of asafoetida
Cooking oil - to deep fry potatoes
Salt to taste
A cup of firm dough made from flour and water

Method:

1.  Wash the potatoes well, peel, and poke all over with a fork.  Soak in water for 20 minutes. Mix a tsp of salt to the water and soak the potatoes.
2.  Heat a pan with oil for deep frying, reduce to medium flame and roast all the potatoes till golden in color. Drain on a kitchen towel and keep aside.
3.  Make a paste of yogurt, chili powder, ginger, cardamom and fennel powders.  Add the potatoes well with this mixture and keep it aside.
4.  Heat the mustard oil in another pan, add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil.
5.  Add in the potato-yoghurt mix, stir thoroughly and cover.
6.  Seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
7.  Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for few minutes.
8.  Serve hot with Chapatis or Naan.

Doodhi (Bottlegourd) Kofta Curry

I tried this recipe for Thanksgiving this year.  I had this recipe from a North Indian cooking class I had taken during my college days.  It turned out quite delicious and my friends enjoyed this dish.

 

Ingredients:

For the koftas:

Grated bottle gourd -3 cups

Onions - 1 medium

Ginger -  1/2 inch

Besan - 1/2 cup

Green chillies - 2 or more to taste

Corriander leaves - 1/2 bunch

Red chilli powder - 1 tsp

Salt - to taste

Oil - to deep fry

For the gravy:

Tomato - 7 medium 

Onion - 2 medium  

Ginger - 1/2 inch

Turmeric - 1/2 tsp

Corriander powder -  1 tsp

Roasted Cumin powder - 1 tsp

Garam masala - 1/2 tsp

Cream - 1/2 cup

Cashewnuts - a handful

Salt to taste

Oil to saute - 2- 3tblsp

Method:

To prepare koftas:

1.   Squeeze the grated bottlegourd and reserve the liquid

2.   Chop green chillies, ginger, corriander leaves, and onions

3.   Mix with grated bottlegourd, besan flour, alt, red chilli powder and make equal size balls

4.  Heat oil, deep dry koftas and set aside

To prepare gravy:

1.  Slice onions, ginger,  and saute in a few tsp of oil

2.  Add chopped tomato and cook for a few minutes

3.  Blend the onions, ginger, tomatoes with cashewnut

4.  Add the cumin powder, corriander powder, garam masala, turmeric, and salt to the blend mixture and boil

5.  Add the reserved liquid from the squeezed bottle gourd and check for seasoning

6.  Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped corriander leaves.

Spinach Rajma

I tried rajma with a twist by adding chopped spinach sauteed in olive oil to enhance the nutritional value. The result was amazing and lipsmacking.


Ingredients:

Rajma (Kidney beans) - 3 cups (canned or soak overnight and pressure cook)
Tomatoes - 3 big chopped
Onion - 1 big chopped
Ginger - 1/2 inch
Garlic - 1 clove
Spinach - 3 cups chopped
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil -5 tblsp
Salt to taste
Corriander leaves - 2 tsp chopped

Method:
1. Soak rajma overnight in water and pressure cook.
2. Heat 3 tblsp oil add turmeric powder, chopped onions, ginger grated, garlic crushed and saute till brown.
3. Add tomatoes and cook till soft
4. Blend the tomato onion mixture till smooth and cook in a pan
5. Add boiled rajma, corriander powder, jeera powder, red chilli powder, garam masala powder, and salt to taste.
6. In a seperate pan saute the spinach and add to the Rajma
7. Garnish with chopped fresh corriander leaves.