Dudhi Kofta Kadhi

Ingredients:
For the Koftas:
4 cup grated dudhi (1 lb)
2-3 tbs besan
1 tbs kasoori methi
2 tbs - chopped green chillies
1/2 tbs amchoor powder (optional)
oil to deep fry
salt to taste

For the Kadhi:
1 cup - yogurt
2 tbs- besan
2 chopped tomatoes
1 medium onion slice
2 inch ginger chopped
2-3 green chilli chopped
1 tbs cumin/coriander powder
1 tbs kasoori methi
1/2 tbs paprika powder
1 tbs - mustard seeds (rai)
2 dry red chilli(optional)
2 pinches - asafoetida (hing)
3 tbs oil
salt to taste
1/2 tbs garam masala powder
2 tbs chopped coriander (optional to garnish)

Method:
1. Mix salt to the grated dudhi and leave it for 1/2 hour and then sqeez out all the water and keep the water in a bowl.
2. Take sqeeze dudhi, besan, chopped grren chilli, amchoor powder, kasoori methi and mix it properly.
3. Take a spoon of this mixture and shape them into small oval shape koftas and deep fry them in medium heat till golden brown.

Kadhi:
1. Heat 2 tbs oil in a non-stick pan and add asafoetide, add chopped green chilli, ginger and sliced onion and fry for a minute.
2. Add chopped tomatoes, stir it cover the lid and cook on a low flame till tomatoes gets soft, let it get cool and then grind it with dudhi water to a smooth paste.
3. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free and mix it with the tomato grind paste.

4. Add this mixture on the pan and continue stirring it in medium heat till it comes to boil, add another cup of water and let it coil for about 15 minutes.
5. Lower the flame and add the koftas, add crushed kasoori methi and garam masala. Garnish with coriander and dudhi kofta kadhi is ready to serve.

Note:This is not my recipe, once I went to my friend Rajani's house and she made it, it was so tasty that I had to ask for the recipe. I hope you will also like it.

Turnip Kofta Curry

Kofta Ingredients:
1 lb turnip, peeled and shredded
4-5 tbs of besan powder
Salt
Oil to deep fry

Gravy Ingredients:
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

Method:
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.

Carrot Kofta Curry

Ingredients:

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

Method:

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.

Dudhi Kofta

Ingredients

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

Method:
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.

Masaledar Turnip Kofta

Ingredients
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

Method:

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.

Cabbage Kofta

Ingredients

For Koftas :
1/2 medium size Cabbage (1 lb) Shredded
¼ cup Besan
3 green chilli chopped finely
Salt as per taste
Oil for frying

For Gravy :
2 medium sized onion
a 2 inch Piece of ginger
2 green chilli
½ tbs cumin seeds
1 tbs curry powder (cumin powder and coriander powder mix)
1 tbs red chilli powder (you can reduce as per taste)
3-4 Tomatoes
6-8 cashew
½ tbs turmeric powder
Salt as per taste
3 tbs oil

Serve 8-10 people

Method:
1) Roast the cashews and grind with chopped onion to a smooth paste and keep it aside, grind ginger and green chilli to a smooth paste and grind tomatoes to a smooth paste.
2) Take the shredded cabbage and sprinkle some salt and microwave it for 5 minutes, squeeze access water from it, add green chilli and besan little by little and make small round balls with it. 3) Heat oil in a frying pan and deep fry all the cabbage balls and keep it aside.
4) Heat oil in a separate pan and add cumin seeds and add ginger paste and fry for a minute.
5) Add onion paste and fry in a low flame for about 5 minutes and add the curry powder, red chilli powder, turmeric powder and tomato paste and fry it for another 5 minutes or till oil separates from the paste.
6) Add 4 cups of water and let it boil, and add salt and add koftas and let it simmer for about 3-4 minutes and switch it from the gas and cabbage Kofta is ready to serve with rice or roti.

Eggplant Kofta

Eggplant Kofta
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Ingredient:
1 medium eggplant
½ cup besan
¼ tbs ajwain seeds(carom seeds)
¼ tbs of mustard seeds
1 big onion (1/4th sliced and rest chopped)
10 cashews
3 green chillis
1 inch ginger piece
3 cloves of garlic
½ tbs of turmeric powder
1 tbs curry powder
1 tbs garam masala
4 tbs of tomato puree
3 tbs of cooking oil
2 tbs of lemon juice
Salt to taste
Oil to deep fry eggplant


Method:
The Eggplant Kofta tastes very good with rice. This is enough to server about 5 people.

1) Clean and chop the eggplant into about 2 inch square and marinade it with little salt and turmeric powder and keep it for 10 to 20 minutes.
2) Grind chopped, onion, ginger, green chilli, garlic and cashew with little water into a smooth paste.
3) Make a thick better of besan (do not add salt) add ajwain seeds and mix it properly.
4) Heat oil in a deep frying pan or wok. Take the eggplant pieces dip it into batter and slowly drop it into the oil one by one and fry it and drain from oil and keep it aside. (while frying the eggplant pieces don’t drop too many, else it will not be able to fry properly.
5) Now take a frying pan with 3 tbs of oil and let it heat and then add mustard seeds and let it finish popping and add the slices onion pieces and fry it till golden color.
6) Add the paste, tomato puree and curry powder and fry it in a low flame till you see oil coming out of the paste. Keep stirring to avoid it sticking to the bottom of frying pan.
7) Add 2 glass of hot water, salt and mix it properly and let it boil and then add the eggplant pieces to the gravy and cover the lid and it cook for a minute. Add the garam masala and lemon juice and stir it properly and let it simmer for a minute and your tasty eggplant kofta is ready to serve with rice.