Lauki (Bottle Gourd) ke kofte

Ingredients

For koftas

2 cup peeled and grated (with fine grater) lauki (Bottle gourd)

1 cup besan (chick pea/Bengal gram flour)

Salt to taste

½ tablespoon oil for roasting besan

Oil for frying

For gravy

2 medium sized onions (make paste)

2 medium tomatos (make puree)

1 tea spoon ginger paste

1 tea spoon garlic paste

2-3 green chilli (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

2 cardamoms

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

A pinch of powder of kasuri methi (dried fenugreek leaves)(Making Kasuri Methi (dried fenugreek) at home)

Salt to taste

2 tablespoon Oil

Method

Heat oil in a Kadhai/Wok

Add besan(Bengal gram flour) to it. Mix it well.

Cook it over a slow flame till besan gets little roasted, and keep stirring it.

Remove from stove.

Add grated lauki and salt to it.  Mix it well.

It will form a soft dough.

Make small balls out of this dough.

Heat oil in a Kadhai (wok).

Fry all koftas golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan. 

Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste becomes golden.

Add green chilli paste and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add water to it and cook for 8-10 minutes.

Now add kasuri methi powder.and cook for another 2 minutes.

Now add koftas in the gravy and cook for 5-6 minutes on a slow flame so that koftas absorbs some gravy and becomes soft.

Pour the kofta curry in a serving dish.

Garnish them with chopped coriander leaves.

Serve while hot with parantha or rice.

Tapioca pearl Khichdi (Sabudana ki Khichdi)

Sabudana ki khichdi is a very traditional recipe.  My grandmother used to prepare sabudana khichdi for fasting days. 

In Gujarat, it is generally prepared for Shivratri or Janamastami festivals.

It is mild spiced, gluten free and a light dish.

Ingredients

2 cup tapioca pearls (Sabudana)

2 medium boiled potatoes, cut into small cubes

½ cup roasted, peeled and slightly crushed ground nuts

1 teaspoon cumin seeds

½ teaspoon mustard seeds

2 finely chopped green chilies

½ teaspoon black pepper powder

1 tablespoon finely chopped coriander leaves

1 teaspoon juice of lime

Salt to taste

1 tablespoon oil

Method

Wash the Tapioca pearls, drain the water and keep them aside for 2-3 hours.

Tapioca pearls will become translucent and double in size.

Heat oil in a kadhai/wok

Add cumin seeds, mustard seeds and stir it.

Add green chilies and ground nuts.

Add potatoes, tapioca pearls, pepper powder and salt.  Mix it well.

Cook it for 4-5 minutes and keep stirring it so that tapioca pearls don’t stick together.

Remove from stove.

Add half of the coriander leaves and lime juice.  Mix it well.

Pour it in a serving dish.

Garnish with leftover coriander leaves

Serve while hot as a snack or in breakfast.

Palak paneer ke kebabs

Ingredients

2 cup finely chopped, boiled and mashed spinach

1 cup Bengal gram flour (Besan/Chick pea flour)

2-3 Potatoes, boiled and mashed

200 gm grated/mashed cottage cheese

½ teaspoon garam masala

1medium finely chopped onion

1” finely chopped ginger

½ teaspoon garlic paste

½ teaspoon coriander powder

½ teaspoon red chilli powder

1 teaspoon chat masala

2 green chilies finely chopped

1 tablespoon chopped coriander leaves

6-7 finely chopped mint leaves

Salt to taste

½ tablespoon oil for roasting besan

½ tablespoon oil for cooking masala

Oil for shallow frying

Method:

Heat oil in Kadhai/wok

Add besan(Bengal gram flour) to it. Mix it well.

Cook it over a slow flame till the besan gets a little roasted, and keep stirring it.

Pour besan in a bowl and keep the besan aside.

Heat oil in Kadhai/wok.

Fry chopped ginger & garlic paste.

Now add onions and fry them till golden.

Add cumin seeds, green chilies, spinach, besan, cottage cheese and mashed potatoes stir it.

Now add all the spices, coriander leaves, salt and mint leaves. Mix it well.

Now make small balls out of this mixture and press them with the help of your palm to make it into a small circular shaped kebab.

Heat oil in a non stick pan and shallow fry all kebabs from both sides.

Serve while hot along with onion rings, curd/cucumber raita (Recipe Cucumber and Onion Raita) or green chutney.(recipe : Green Chutney).

Bread Rolls

Ingredients

6 Bread slices (for 12 bread rolls)

Oil for frying

For filling

200 gm potatoes

100 gm shelled peas

1 tablespoon oil

1’ginger finely chopped

1 medium onion finely chopped

1 teaspoon cumin seeds

1 teaspoon garam masala

½ teaspoon red chilli powder

1 teaspoon chat masala

2 green chilies finely chopped

1 tablespoon chopped coriander leaves

Salt to taste

Method

Boil potatoes and peas separately.

Peel and mash potatoes.

Heat oil in a pan and fry chopped ginger.

Now add onions and fry them till golden.

Add cumin seeds, green chilies, mashed potatoes, peas and stir it.

Now add all the spices and coriander leaves and mix well.

Remove edges of bread slices with the help of a sharp knife.

(Don’t throw the edges. They can be used for making bread crumbs or cutlets)

Divide the bread slices into two rectangular by cutting it with a sharp knife.

Dip the rectangular piece of bread slice in water and take it out.

Press it a little so that excess water is removed.

Place a spoonful of filing in the centre of slice and cover it with sides.

It will form a cylindrical shape.

Press it a little from all sides so that all openings are sealed.

Prepare all the bread rolls like this.

Heat oil in a Kadhai/Wok.

Deep fry the bread rolls in a medium heat from all sides till golden brown.

Serve while hot with tomato ketchup or green chutney.(recipe for this can be found here : Green Chutney).

Tips -   The edges of bread can be used for making cutlets.

            Soaked with little water and mix well with leftover potato filling.

            Make small balls out of this mixture, press it little and cook over a nonstick pan/tava with                 little oil to golden brown both side.

            Serve while hot with tomato ketchup or green chutney.