Sunday, June 27, 2010

Carrot Kofta Curry


1 lb carrot shreaded
2 tbs ginger paste
3-4 green chilli chopped finely(optional)
¼ tbs red chilli powder
3-4 tbs besan
Oil to deep fry

1 big onion chopped
¼ tbs cumin seeds
1 tbs ginger, garlic and green chilli paste
2 tbs tomato paste
2 tbs kofta/curry powder
Salt as per taste
3 tbs oil


1) Take shredded carrot and squeeze out the water, add ginger paste, chopped green chilli, red chilli powder, basan and salt and make small round balls and deep fry these carrot koftas and keep it aside.
2)Heat 3 tbs oil in a frying pan and add 3 tbs cumin seeds and allow it to start popping and then add chopped onion, fry till it get brown and add ginger/garlic/chili paste and fry it for a minute.
3) Add tomato paste, curry powder, salt and ½ cup of water and let it boil. Now add 2-3 cups of water, cover the lid and let it boil for 10-15 minutes, add koftas, stir it let it boil and switch off the gas. Carrot Kofta is ready to serve with rice or roti.

Saturday, June 26, 2010

Spinach Masoor Daal


1 bunch spinach washed and chopped
1 cup dry masoor dal with skin
1 medium eggplant chopped (about 2 cups)
2-3 tomatoes chopped
1 medium onion finely chopped
1 jalapeno finely chopped
2 cloves garlic finely chopped
4-5 curry leaves
1/4 tbs mustard seeds

salt as per taste
3 tbs oil

1 tbs cumin seeds
2-3 dry red chilli
1 inch ginger piece


1) Pressure cook chopped spinach, masoor daal, chopped eggplants and chopped tomatoes with 3-4 cups of water in medium flame for 2 whistle, keep it aside and let it cool down.
2) Grind the ingredient listed under grind with few spoons of water coarsely, no need to smooth it.
3) Open the cooker put the paste mix it and cover the lid.
4) Heat oil in a frying pan, add mustard seeds and allow it to pop and then add chopped garlic, chopped chilli, chopped onion curry leaves and stir it and cover the lid and lower the gas for a minute.
5) Open the lid and put the gas high and stir it for few seconds and then add the boiled Spinach Daal and salt and stir it and allow it to boil.
6) You may add little water as per the consistency you need and the spinach daal is ready to serve with rice or roti.

Friday, June 11, 2010

Dudhi Kofta


For Koftas :
(1 lb) Dudhi Shredded
1 fist chana daal soaked for 3 hours (optional)
¼ cup Besan
1 tbs red chili powder
1 tbs ginger/garlic paste
Salt as per taste
Oil to deep fry Kofta

For Gravy :
1 tbs ginger/garlic paste
1 tbs green chilli paste
1 medium onion chopped finely
2-3 tbs tomato paste
2 tbs cumin/coriander powder
¼ tbs turmeric powder
Salt as per taste
2 tbs Oil

1)Boil shredded dudhi and chana daal till soft with couple of spoon of water. Than mash it properly. Add besan, salt, ginger/garlic paste and red chilli powder and mix it properly it will be like a dough, make small size balls.
2) Heat oil in a deep frying pan and fry all the koftas till nice brown color and keep it aside.
3) Heat 3 tbs oil in a separate pan and add chopped onion and fry till it gets nice brown color and then add ginger, garlic and green chilli paste and fry for 3-4 minute in medium to low flame, keep stirring so that it will not stick to the bottom of the pan.
4) Add cumin, coriander powder, turmeric powder and tomato paste mix it properly and then add ½ cup of water and let it boil for about 3-4 minutes.
5) Now add 2 cups of water and add salt and let it boil, and add koftas and let it simmer for about 2-3 minutes and switch it from the gas and Dudhi Kofta is ready to serve with rice or roti.

Sunday, June 6, 2010

Masaledar Turnip Kofta

1 lb turnip, peeled and shredded
1 fist of chana daal (soaked for few hours) optional
1 tbs red chili powder
1 tbs coriander/cumin powder
1 tbs garam masala
¼ tbs turmeric powder
3-4 tbs Besan
1 green chilli chopped finely
3 tbs ginger/garlic and green chili paste
1 medium onion chopped finely
Salt as per taste
Oil for frying


This is not my recipe, Aunti ji (Ashish's mom) made this. I liked it so much that I wanted to post it here so that I can refer it in future and other people can enjoy it too. Thanks Aunty ji for sharing your recipe with me... I can't wait to post some of your other recipes here..

1) Take the shredded turnip and chana daal in a microwaveable bowl, put the salt mix it and microwave it for 10 minutes. Stir it in between so that it gets cook evenly. If still water content left then microwave it for few more minutes. Let it cool down and mash it properly.
2)Mix besan, red chilli powder to the boiled turnip and mix it well and make small rounds balls.
3)Heat oil to deep fry and then deep fry all the koftas till nice brown color and keep it aside.
4)Heat 2 tbs of oil in a frying pan and add chopped green chilli and chopped onion and fry till onion gets nice brown color.
5)Add ginger/garlic/green chilli paste and fry it for couple of minutes, add coriander/cumin and garam masala powder and add 1/3 cup of water and keep stirring for a minute.
6)Now add all the koftas and fry in medium flame till it gets coated with the spices properly. Now fry it for couple of minutes more and your masaledar Turnip Kofta is ready to serve with Rice or Roti of your choice.

Friday, June 4, 2010

Amaranth and Eggplant


1 bunch Amaranth Leaves (washed and cut finely about 4 cups)
1 medium eggplant chopped into small pieces (about 3 cups)
1 Tablespoon oil
1 dry red chilli
2 Cloves Garlic, sliced
1 small onion, sliced
1 tbs mustard seeds
Salt as per taste

1)Take the chopped leaves along with chopped soft stems and chopped eggplant with 1/4 cup of water, salt and boil it till it gets soft. (About 5to 7 minutes)
2)Heat oil in a frying pan, add the red dry chill, mustards and allow the mustards to finish popping and then add sliced garlic, stir it and then add sliced onion and fry till it gets well brown color.3)Now add the boiled amaranth and eggplant and mix it properly and let it cook for a minute (till the water content evaporates if it had more water) and then turn off the gas it's ready to serve with plain rice or Roti.

Wednesday, June 2, 2010

Spicy Stuffed Okra

1 lb Bhindi/okra (washed and pat dry)
1 tbs besan powder
1 tbs roasted sesame seeds
½ tbs roasted poppy seeds
4 green chilli finely chopped
Salt as per taste
¼ tbs paprika powder
¼ tbs crushed black pepper
1 tbs cumin powder
1 tbs coriander powder
2-3 tbs yogurt
Oil to fry

1) Mix all the ingredient except oil and okra in a small bowl and make a nice paste use for stuffing, you can change the amount of spice as per your need.
2) Trim the Top and bottom end and slit in the middle (start from top to bottom).
3) With help of spoon stuff the paste in bhindi.
4) Microwave the stuffed bhindi for about 10 minutes.
5) Heat oil in a frying pan and cook the stuffed bhindi until tender, fry it for few more minutes if you want it to be crispy.
6) Spicy Stuffed Okra (Bharwa Bhindi) is ready to serve it with Rice or Roti.

Tuesday, June 1, 2010

Funnel Cake

1 Egg
2 tbs Powder sugar
2/3 cups of Milk
¼ tbs salt
1 ¼ cup all purpose flour
1 tbs Baking powder
1 freezer Ziploc bag in case if you don’t have funnel
Oil for deep frying

1)Take a bowl and beat the egg and milk.
2)Mix flour, baking powder, salt together.
3)Add the egg and milk mixture, slowly beating it until the mixture turns smooth.
4)Cut the corner of the Ziploc bag slightly so that you can use it as a funnel, in case if you don’t have a funnel. Pour the better in the funnel.5)Heat the oil in a frying pan and pour the batter into the hot oil, starting from the center and then towards the outer side. Fry until golden brown on both sides, and remove it from the oil and sprinkle some powder sugar over it and the funnel cake is ready to serve hot.