Cabbage Kofta Curry

Ingredients

For koftas

Finely chopped cabbage – 2 cups

Chopped green chillies - 4

Besan – 1 cup

Salt taste

For gravy

Tomato puree – 3

Brown onion paste – 1 cup

Coriander powder – 2 tsp

Red chilli powder – 1 tsp

Turmeric powder – ¾ tsp

Coriander powder – 3 tsp

Ginger garlic paste – 2 tsp

Dry kasoori methi – ½ tsp

Garam masala – 1 tsp

Salt to taste

Oil – 3 tsp

Method

For Koftas

1. Heat oil in a pan.
2. Add the besan, green chilli, salt and mix well like pakoda mixture.
3. Don’t add water. Drop like pakodas using above mixture.
4. Deep fry until golden brown and crisp on the outside.
5. Drain on absorbent paper and set aside.

For Gravy

1. Heat 3 tsp of oil in a pan, add the brown onion paste and saute for 3 mins.
2. Add ginger, garlic paste and saute for 2 mins.
3. Add the turmeric powder, coriander powder and red chilli powder.
4. Continue to saute on medium heat for 2 mins.
5. Add tomato puree and continue to saute till the oil floats.
6. Add 2 cups water and bring to boil.
7. Add salt and cook for 10 mins.
8. While serving arrange koftas on the serving plate, pour the gravy over them. 

Other Cabbage recipes
1) Cabbage Dosa
2) Cabbage Pancake
3) Carrot cabbage vada
4) Cabbage rice
5) Cabbage moong dal thoran
6) Bottle gourd cabbage milk curry

Tomato methi leaves gravy / Tomato menthi aakula koora

Ingredients

Tomatoes chopped - 3 big

Methi leaves chopped - 1/4 bunch

Chopped onion – 1 medium

Green chilli slits - 4

Coriander powder – 1 tsp

Ginger garlic paste – 1 tsp

Coriander leaves to garnish

Salt to taste

                

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Curry leaves – 1 string

Method

1. Heat oil in a pan and temper it. Add onion, green chilli saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
2. Now add tomatoes and  mix well. Close it with lid. Cook for 10 mins.
3. Add methi leaves and cook for 4 mins. Add coriander powder, salt and mix Well.
4. Serve it rice or  roti.

Capsicum Chole Step by step pictures

Ingredients

Chickpeas - 1 cup

Capsicum finely chopped - 1

Tomato finely chopped - 2 medium

Onion - 1 big

Ginger garlic paste - 1 tsp

Green chilli slits - 3

Homemade garam masala - 1/2 tsp

Sambar powder - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Curd - 2 Tsp

Salt to taste

Oil - 2 tsp

Butter - 2 tsp

Method

1) Pressure cook the chickpeas along with 3 cups of water, salt for 3 whistles. Drain the water and keep it 

     aside.

2) Heat oil and butter in a pan, add mustard seeds allow them to splutter. Add cumin seeds, onions and 

     saute for till transparent.

3) Add ginger garlic paste, green chillies and saute for few seconds.  

4) Add capsicum and fry for 2 minutes. Add turmeric powder, salt and saute for 4 minutes.

5) Add tomatoes and saute until soft. Add chickpeas and mix for 5 minutes. 

6) Add sambar powder, garam masala powder and left over water. Bring it to boil. Add mashed chickpeas       (2 - 3 tbsp), beaten curd and mix well. Leave it for 20 minutes on low flame.

7) Squeeze lime juice and garnish with coriander leaves. Serve with roti. 

Cauliflower Potato Green Curry

Ingredients

Cauliflower florets – ½ portion

Potato cubes – 2

Palak puree – 1 ½ cup

Boiled chickpeas / Senagalu – ½ cup

Onion chopped – 1 big

Ginger garlic paste – 1 tsp
Green chillies – 3

Red chilli powder – 2 tsp

Coriander powder – ½ tsp

Dry coconut powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add onion fry till color change. Add ginger garlic paste and fry for 2 mins.
3. Add florets, potato cubes, green chillies and mix well. Cook until half cooked.
4. Add palak paste and cook until soft the vegetables not too mushy.
5. Add chick peas and leave it for 2 mins. Add spices, salt and mix well for 2 mins.
6. Serve with roti.

Note: First separate the cauliflower florets. In a bowl add hot water, salt and mix well.
          Add florets and leave it for 3 mins. Drain it.

Linking to :
Gayathri's WTML event hosted Radhika,
Viji's  Soul Food Show & Give away,
Foodabulous Fest event organised by Simply TADKA and hosted by Pramitha love cooking,
'ONLY' Cooking With Legumes event hosted by Nalini,
Vimitha's Hearty and Healthy.

            


  

Gutti Dondakaya/Stuffed Tindora Curry

Ingredients

Tindora/Dondakaya – ½ kg

Onion chopped – 1

Ginger garlic paste – 1 tsp

Jaggery/Bellam – 1tsp

Garam masala – 1 tsp

Salt to taste

For paste

Roasted sesame seeds – 3 tsp

Roasted Peanut – 3 tsp

Roasted Poppy seeds – 3 tsp

Red chillies dry – 5

Walnuts – 3 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Red chilli powder – 2 tsp

Bengal gram/Senaga pappu – 2 tsp

Urad dal/ Mina pappu – 2 tsp

Tamarind gooseberry size

(Soaked in water)

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Curry leaves -10

Oil – 2 tsp

Method

For Tindora/ Dondakaya

1. Preheat oven to 350⁰C.
2. Cut the both ends for tindora.
3. Cut the tindora upto ¾ part longitudinally and horizontally. Don’t cut upto last.
4. Apply 1 tsp oil to tindora and keep it in oven for 10 mins. Turn it.
5. Again keep it for 10 mins.

For paste

1. Dry roast peanuts, sesame seeds, poppy seeds separately.
2. Heat oil in a pan roast bengal gram, urad dal for 2 mins.
3. Add red chillies and fry for 2 mins. Cool it.
4. Transfer all these ingredients to a mixi jar and grind it.
5. Add soaked tamarind to the jar and make smooth paste.

For Curry

1. Heat oil in a pan and temper it.
2. Add onion and fry until it turns to color change.
3. Add ginger garlic paste and fry for 2 mins.
4. Add grounded paste and fry for 2 mins.
5. Add required water to the pan. Allow it to boil.
6. Add fried tindora, salt to the above pan.
7. Let it cook for 20 mins on low medium flame.
8. Add jaggery powder, garam masala and mix well.
9. Leave it for 2 mins.
10. Serve with roti or rice.

Note:
If you don't have oven, deep fry in oil.

Linking to:
Gayathri's WTML event hosted by Hema,
Cook like a Celebrity Chef by Food Corner,
Akila's Dish Name Starts with S.

  

Palak Carrot

Ingredients

Palak leaves / spinach – 4 bunches

Carrot – 1 ½ cup

(Cut into round shape)

Kasoori methi – 1 tsp

Coriander powder – 1 tsp

Cumin powder -1 tsp

Garam masala -1 tsp

Oil – 5 tsp

Salt to taste

For paste

Tomato chopped – 2

Onion chopped – 1

Green chilli – 5

Method

For Paste

1. In a jar add onion, tomato, green chillies and make paste.

For Palak

1. Wash & cut the leaves. Boil the water.
2. Place the leaves in water for 3 mins. Strain it. Make it as paste.

For Palak Carrot

1. Heat oil in a pan, add paste and cook until raw smell will go.
2. Now add palak paste, carrot pieces and cook till oil oozes out.
3. Now add kasoori methi, coriander powder, cumin powder, garam masala and salt.
4. Cook for 5 mins. Serve with roti. 

Poached Eggs in Tomato Gravy

Ingredients

Eggs – 4

Curry leaves – 1 string

Water – 2 cups

For tomato gravy

Tomatoes – 2

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Coconut powder – 2 tsp

Red chilli powder – 2 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Methi seeds – ½ tsp

Ginger garlic paste – 1 tsp

Chopped onion – ½ cup

Green chilli slits – 4

Oil – 2 tsp

Method

1. In a mixi jar add all ingredients under tomato gravy. Grind it.
2. Add water, again grind until smooth paste
3. Heat oil in a pan add mustard seeds, cumin seeds, mustard seeds.
4. Allow them to splutter. Add onion and fry for 2 mins.
5. Add ginger garlic paste and fry until raw smell goes.
6. Add green chillies and fry for 2 mins.
7. Add whole garam masala and fry for 3 mins.
8. Add gravy mixture and add water. Let it boil for 10 mins on medium flame.
9. Now break the eggs directly into the gravy.
10. Don’t mix it. Cover it with lid. Boil for 10 – 15 mins.
11. It is like medium thick gravy.
12. Serve with rice or roti.

Palak Kofta Curry

Ingredients

Palak leaves – 20

Finely chopped onions – 1 cup

Tomato puree – ½ cup

Boiled potatoes – 3

Boiled green peas – ½ cup
Besan - 4 tsp

Chopped garlic – ½ tsp

Chopped ginger – ½ tsp

Garam masala – 1 tsp

Chopped green chilli - 3

Red chilli powder to taste

Turmeric powder – ½ tsp
Kasoori methi - 1 tsp

Water - 1 cup

Oil to fry

Salt to taste

Coriander leaves for garnishing

For Tempering

Cumin seeds – ½ tsp

Mustard seeds – ¼ tsp

Curry leaves – 1 string

Oil – 3 tsp

Method

For Koftas

                      In a bowl mash potatoes and green peas. To this add chopped palak leaves, onions, green chilli, besan and salt. Mix well. Make the shape according to your choice. Deep fry in oil.

For Gravy

                       In a pan add oil and temper it. Add ginger, garlic pieces, garam masala, tomato puree, red chilli powder, turmeric powder, salt, water and cook well until oil oozes out. Add kasoori methi and cook for 2 mins. Add koftas and cook for 2 mins. Garnish with coriander leaves.

Linking to :

Nupur's Cook n Bake : With Spinach.

Palak Drumstick Gravy

Ingredients

Chopped palak – 1 cup

Drum sticks – 2
(Cut into ½ “pieces)
Milk – ½ cup

For Paste

Almonds – 5
Cashwenut – 5
Fresh coconut powder – ½ cup
Sesame seeds – 2 Tsp
Red chillies – 3
Rice – 1 tsp
(Soak in water for ½ hour)

For Tempering

Mustard seeds – ½ tsp
Jeera – 1 tsp
Urad dal – 1 tsp
Chana dal – ½ tsp
Curry leaves – 7
Hing – ¼ tsp
Green chilli – 4
Oil – 3 tsp

Method

1. In a bowl add water, drum sticks and cook for 5 mins. Drain it. 
2. To the boiling water add palak leaves and keep it  for 5 mins. Strain it. 
3. In a pan add oil and temper it. Add cooked drumsticks, palak leaves, vegetable stock. Mix well. 
4. Add ground paste and cook for 5 min on medium flame. 
5. Add milk and cook for 3 mins. Garnish with coriander leaves.

Note: You can use any leaf vegetables.

Linking to :
Nupur's Cook n Bake : With Spinach.

Sorakaya (Lauki) Kofta Curry

Ingredients

For koftas

Sorakaya /Lauki/ Bottle Gourd - 1

(Peeled & grated)

Chopped green chillies - 4

Besan – 6 tsp

Salt taste

For gravy

Tomato puree – 3

Brown onion paste – 1 cup

Coriander powder – 2 tsp

Red chilli powder – 1 tsp

Turmeric powder – ¾ tsp

Coriander powder – 3 tsp

Ginger garlic paste – 2 tsp

Salt to taste

Oil – 3 tsp

Method

For Koftas

                       Peel and grate the bottle gourd. Squeeze to remove excess water. Add the besan, green chilli, salt and mix well. Heat oil in a kadai, drop like pakodas using above mixture and deep fry until golden brown and crisp on the outside. Drain on absorbent paper and set aside.

For Gravy

                        Heat 3 tsp of oil in a pan, add the brown onion paste and saute for 3 mins. Add ginger, garlic paste and saute for 2 mins. Add the turmeric powder, coriander powder and red chilli powder. Continue to saute on medium heat for 2 mins. Add tomato puree and continue to saute till the oil floats. Add 2 cups water and bring to boil. Add salt and cook for 10 mins. While serving arrange koftas on the serving plate, pour the gravy over them. Garnish with coriander leaves.

Linking to :
'ONLY' Side Dishes,
Foodomania - The Christmas Cook -Off Contest.


            

Palak Paneer

Ingredients

Palak leaves / spinach – 4 bunches

Paneer

Kasoori methi – 1 tsp

Coriander powder – 1 tsp

Cumin powder -1 tsp

Garam masala -1 tsp

Oil – 5 tsp

Salt to taste

For paste

Tomato chopped – 2

Onion chopped – 1

Green chilli – 5

Method

                 Wash & cut the leaves. Boil the water. Place the leaves in water for 3 mins. Strain it. Make it as paste. Heat oil in a pan. Fry the paneer pieces. Transfer it to a bowl of water. In a jar add onion, tomato, green chillies   and make paste. Heat oil in a pan, add paste and cook until raw smell will go. Now add palak paste and cook till oil oozes out. Now add kasoori methi, coriander powder, cumin powder, garam masala and salt. Cook for 5 mins. Add paneer pieces to the gravy and simmer in for 3 mins. Serve with roti. 

Linking to :
Nupur's Cook n Bake : With Spinach.

     

Paneer Matar Masala

Ingredients

Paneer fried – 150 gm

Brown onion paste – ½ cup

Tomato puree – 2 cup

Heavy whipping cream – ½ cup

Green peas – 1 cup

(Boiled & fried in butter)

Ginger garlic paste – 1 tsp

Green chillies -3

Kasoori methi – 1 tsp

Red chilli powder – ½ tsp

Garam masala powder -1/2 tsp

Whole garam masala – 1 tsp

Butter – 2 tsp

Salt to taste

Method

                 In a pan add butter and melt it. Add onion paste, ginger garlic paste and fry for 2 mins. Add whole garam masala and fry for 2 mins. Add tomato puree, green chillies and salt. Fry till oil oozes out in medium flame. Add the cooked peas and mix well for 5mins. Add the well beaten whipping cream and mix for 5 mins. Add paneer cubes and simmer for 5-6 mins. If you need thick gravy add little water. Add kasoori methi, coriander powder, garam masala powder and cook for 2 mins. Garnish with Coriander leaves and cream. Serve with roti.

Linking to:
"Only Recipes From The Royal Kitchen" hosted by Divya.

Mushroom Arvi

Ingredients

Mushroom – 250 gm

(Cut into 6 pieces)

Brown onion paste – ¼ cup

Tomato puree – 1 cup

Ginger garlic paste – 1 tsp

Jeera powder – 1 tsp

Cashwenut – ½ cup

Ghee – 2 tsp

Oil – 2 tsp

Chopped coriander leaves - 2 Tsp

Fresh cream – 2 tsp

Kasoori methi – 1 tsp

Red chilli powder – 1 tsp

Sugar – ½ tsp

Salt to taste

For marination

Curd – 1 cup

Garam masala – ½ tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Red chilli powder – 2 tsp

Salt to taste

Method

                In a bowl marinate mushrooms and leaves it as 30 mins. Heat oil, ghee in a pan add brown onion paste, ginger garlic paste and fry well. Add tomato puree and cook until oil separates. Now add marinated mushrooms, salt, little water, cashwenut paste and cook until the mushroom becomes fully cook. Add kasoori methi, fresh cream, coriander leaves, sugar and mix for 3 mins. Serve with rotis. 

Linking it to Pari's Only from "Royal Kitchen's" at Divya's Culinary Journey.