Kofta in Green Gravy

Kofta in Green Gravy

Ingredients

For Kofta

1/2 cup bottle gourd grated

1/2 cup cabbage grated

3/4 cup gram flour

1 tsp green chilly and ginger paste

salt as per taste

oil for frying

for gravy

1 cup fresh spinach chopped

1 tbls mint leaves

2 green chillies

1 tbls coriander leaves

2 tbls onion paste

1/2 cup tomato paste

2 tsp ginger garlic paste

2 clove

1-2 bay leaves

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

2 tbls fresh cream

2 tbls oil

salt as per taste

Method

For kofta

Mix grated bottle gourd and grated cabbage, add gram flour salt, ginger chilli paste make soft dough.

Make small ball with the mixture.

Now heat oil in awok, and deep fry till golden brown.

For gravy

Make paste of spinach, mint leaves, coriander leaves and green chilli.

Now heat oil in a pan add clove and bay leaves.

Now add onion paste and fry till oil separate.

Add spinach paste and fry for few minutes, now add tomato paste along with turmeric powder, coriander powder, chilly powder and salt and cook till oil separate.

Now add half of the fresh cream and 1 cup water and cook till start boiling.

Just before serving heat the gravy add garam masala and kofta balls.

Decorate with fresh cream and serve hot with chapati or nan.

Paneer Tikka Kathi Rolls

Paneer Tikka Kathi Rolls

Materials

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil

For marination
1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste

For the Roti  
1 Cup Wheat Flour  
1/4 Cup Milk
Salt to taste

Method

Mix together all the ingredients of the marinade in a deep bowl. Add paneer and tomatoes and toss lightly. Set aside to marinate for 1 hr.

For roti combine all the ingredients and knead into soft dough. keep aside for 15 minutes

Heat oil in a wok.. Add green capsicum and sauté for two minutes. Add the marinated paneer mixture and saute over high flame for  five minutes.stirring continuesly.  Cook till dry and set aside.

Divide the dough into eight equal portions. Roll out each portion into a thin roti. Heat a tawa and cook each roti lightly on both sides and keep aside.

Divide the filling into eight equal portions.

Now place one chapati on tawa and fill one portion of filling in the centre  and roll up tightly. Put some oil and cook the rolls till they get crispy and light brown from all side.

Cut into two-inch long pieces and serve hot with green chutney.

Poori Ke Laddu

Poori Ke Laddu

Ingredients

2 Cup Maida

1 Cup powdered Sugar

1 tbls sooji

1 Cup ghee

2 tbls chopped Cashew nuts

2 tbls chopped Almonds

1 tsp Cardamom Powder

Method

Sieve maida, rava in a big bowl add 1 tblsp ghee and enough water and mix well to a poori dough consistency.

Make small balls of the dough and roll them into small pooris.

Heat ghee on tawa or frying pan over medium flame.

Shallow Fry the pooris from both side till crisp and light golden.

Then grind them in a mixer and transfer in a bowl.

Add the powder sugar and cardamom powder to the bowl.

Add the remaining ghee, chopped almonds and cashew nuts.

Mix well and shape them into ladoos.

Bottle Gourd Peels Kabab

Bottle Gourd Peels Kabab

Ingredients

1 ccup Bottle Gourd peel

1/4 cup gram dhal

1/2  inch peice Ginger

1 large onion chapped

4-5  flakes Garlic

1/4 tsp black pepper corn

1/2 inch peice cinomon stick

1 big cardamon

1 tbsp Chopped coriander leaves

Salt to taste

1 tsp Garam Masala powder

Oil for deep fry

Method

(How to make Bottle Gourd peels Kababs)

Wash and soak dal for 3-4 hrs.

Put soaked dal, bottle gourd peel, onion, garlic, ginger, big cardamon, cinnomon, pepper corn, salt and 1/2 cup water in the pressure cooker and cook till dal done.

To dry excess moisture after food preparation  dry roast this in the pan for few minutes (without oil).

Now coarsely grind the mixture and add  coriander leaves.

Make lemon sized balls with grounded mixture and give the kabab shape with palms.

Heat tawa put some oil and  fry kabab in hot oil till crisp or brown from both side.

Serve hot with green chatney and onion