Sunday, December 12, 2010
1 lb turnip, peeled and shredded
4-5 tbs of besan powder
Oil to deep fry
1 medium red onion
3-4 garlic cloves
1 inch of garlic piece
3-4 green chilli (as per your nee)
2 dry red chilli
2 tbs cumin/coriander powder
1 medium red tomato chopped
¼ tbs yogurt
Salt as per taste
¼ tbs turmeric powder
¼ tbs garam masala
¼ tbs cumin seeds
Coriander leaves to garnish
Malai (optional )
4 tbs cooking oil
1) Take the shredded turnip in a frying pan, sprinkle little salt and cook it in a frying pan till it gets cooked and the water content gets evaporated and keep it aside, sprinkle some besan powder on it mix it properly and make lemon size round and keep it in the freezer for 5 minutes. 2) Heat oil in a frying pan and fry the koftas till nice golden color in medium flame. Strain from oil and keep it aside.
3) Grind, onion, garlic, ginger, green chilli, red chilli and keep it aside and then grind tomato and yogurt and keep it aside.
4) Heat 4 tbs oil in a frying pan, add cumin seeds and fry the onion paste , add cumin/coriander powder and fry in low flame till it gets fried properly.
5) Add tomato paste, turmeric, salt and fry it, till oil seperated out then add 3 cups of water, let it boil, cover the lid and let it boil for about 10-15 minutes.
6) Add garam masala, mix it properly, add kofta, stir it properly and let it cook for 5 minutes in low flame. Now optionally add 4-5 tbs of malai and garnish with coriander leaves and your tasty Turnip Kofta curry is ready to serve with your choice or rice or roti.
Friday, December 10, 2010
6 bread slices (side removed)
1 boiled potatoes (about 1 cup), peeled and mashed
1/4 cup green pea (frozen or raw)
1/4 cup corn (frozen or row)
1 medium size onion chopped
1 tbs ginger/garlic paste
1/4 tbs cumin seeds
1/4 tbs turmeric powder
1/4 tbs red chilli powder (you can have chopped green chilli)
1 tbs garam masala
cooking oil to deep fry
Salt as per taste
1. Heat 2-3 tbs of oil in a frying pan, add cumin seeds, chopped onion, ginger/garlic paste, sprinkle some salt and fry till onion gets fried properly.
2. Add green pea, corn and fry it for couple of minutes and then add mashed potatoes, add garam masala, salt, turmeric and mix it properly and fry for another couple of minutes and keep it aside.
3. In a bowl take water, put a slice of bread in water and remove immediately and press the bread slices with your hand so that excess water will come off.
4. Put the 3 tbs of potato stuffing into the wet bread slices immediately and close the corners of bread and roll is firmly to give it a cylindrical shape. Repeat the same for all the bread slices.
5. In a frying pan heat cooking oil and deep fry the bread cutlet in medium heat till it gets nice crispy and serve bread cutlets hot with your choice of coriander chutney or tomato sauce.
Note: You can make the stuffing with just the potatoes without green pea and corn.
1 cup boiled noodles of your choice
1 cup of boiled, peeled mashed potato
1/4 cup finely chopped onion
2-3 green chilli chopped
3-4 chopped coriander leaves
1 tbs curry powder
1/4 cup of semolina
salt per taste
oil to deep fry
1) Mix potatoes, noodles, chopped onion, green chilli, coriander leaves, salt, curry powder.
2) Make lemon size ball out of this potato mix and flattened it little bit and pat it with semolina and keep it in the refrigerator for 10-15 minutes.
3) Heat oil, fry these aloo noodles in low to medium flame till golden brown color and your tasty Aloo Noodles Cutlet is ready to serve hot with the sauce of your choice.
Sunday, December 5, 2010
1 lb boneless Goat meat
1 lb potatoes cut into big pieces (4-5 inch cube)
1/2 cup Yoghurt
1 big onion slice about 2 cups
4 tbs ginger/garlic paste
Salt to taste
1 tsp Turmeric powder
1 tbs red chili paste (you can get it in Chinese store)
2 tbs red chili powder
4 tbs cooking oil
1 tbs Garam masala
2 tsp Coriander/cumin powder
3 tbsp Finely chopped coriander leaves
whole garam masala:
If you don't have these then use 2 tbs garam masala instead of 1 tbs( a pinch of saffron, 1 small stick of cinnamon,
5-6 black pepper, 4-5 cloves, 1/4 tbs shah jeera, a pinch of nutmeg, 1 stone flower, 3-4 green cardamom)
1) Mix salt, yoghurt, turmeric powder, red chilli paste, ginger and garlic pastes together and marinate the meat for about 2 hours.
2) Heat 2 tbs oil in a deep pan and fry all onions slices till golden brown and crispy and put it on the marinated meat.
3) Heat 2 tbs oil in a pressure cooker put all the whole garam masala and put the marinated meat and fry it for abot 5 minutes and then put coriander/cumin powder, garma masala powder, coriander leaves and 2 cups of boiling water and let it boil.
4)Add the chopped potatoes, salt if needed cover the lid and let it cook for about 20 minutes (up to 5 whistle) in medium flame.
5)Let the cooker cool down and your delicious Dahi Ghost is ready to serve with rice or roti.
1 lb red radish, cleaned and shredded
1/4 cup besan
1 med onion sliced
1/2 tbs crushed pepper
1/4 tbs cumin seeds
1/2 tbs cumin/coriander powder
salt as per taste
4 tbs oil
4-5 tbs shredded cheese(optional)
1 clove garlic
1 inch ginger
1 small onion
few black pepper
1/4 tbs funnel seeds
5 medium size potatoes
1. Clean potatoes, slice it in half and boil it with salt (make sure it should be boiled too much).
2. Scoop out the middle of potatoes and make a hole in all potatoes.
3. Grind all the things listed under to grind with few spoons of water.
4. Heat oil in a frying pan, add cumin seeds, sliced onion and fry it for few sec and add shredded radish, crushed pepper and stir it.
5. Add ginger/garlic paste, coriander/cumin powder, salt and fry it till it gets fried properly.
6. Add besan and mix it properly and switch off in a minutes.
7. Scoop this mixture into the potatoes and top it with shredded cheese and put it in preheated oven at 350^ for about 5-10 minutes and your delicious stuffed Aloo with radish is ready to serve.