Raw Banana Kofta Curry Recipe | Kache Kele Ke Kofta in Hyderabadi Gravy

Who says koftas can only be made with paneer or mixed vegetables? While carrots and other vegetables are commonly used in koftas, I decided to experiment with kache kele (raw banana/vazhakkai), and the result was absolutely delicious!

I prepared soft and flavourful raw banana koftas and simmered them in a rich, spicy Hyderabadi-style gravy. The dish turned out so good that my husband couldn't stop asking, "Which restaurant did you order this from?" 😊

If you're looking for a unique vegetarian curry that tastes restaurant-style, this recipe is definitely worth trying.

Ingredients Required

For the Koftas

• 2 bread slices, blended into breadcrumbs
• 1 raw banana, peeled, boiled and mashed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon green chillies, finely chopped
• 1 teaspoon crushed cumin seeds (jeera)
• 1 teaspoon crushed peppercorns
• 1 teaspoon red chilli powder
• A pinch of asafoetida (hing)
• Salt, to taste
• 2 teaspoons chopped coriander leaves
• Oil, for deep frying

For the Gravy

• 1 cup finely chopped onions, deep-fried and blended into a smooth brown paste
• 4 teaspoons oil
• 1 bay leaf
• 2 green cardamom pods
• 2-inch cinnamon stick
• 2–3 cloves
• 1 teaspoon peppercorns
• 1 teaspoon fennel seeds (saunf)
• 2–3 green chillies, slit
• 1 handful mint leaves
• ½ cup curd (yogurt)
• 1 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• A pinch of turmeric powder
• Salt, to taste
• Wheat dough (aata), for sealing the vessel
• Chopped coriander leaves, for garnish

Method

Preparing the Koftas

1. In a mixing bowl, combine the mashed raw banana, breadcrumbs, ginger-garlic paste, chopped green chillies, crushed cumin, crushed peppercorns, red chilli powder, hing, salt, and coriander leaves.
2. Mix everything well and shape the mixture into small balls.
3. Deep fry the koftas until golden brown. Alternatively, you can bake or air-fry them for a healthier option.
4. Keep the prepared koftas aside.

Preparing the Gravy

1. Heat oil in a heavy-bottomed vessel.
2. Add the bay leaf, cinnamon, cloves, cardamom, peppercorns, and fennel seeds. Sauté until fragrant.
3. Add the mint leaves and slit green chillies. Cook for a minute.
4. Stir in the brown onion paste and sauté well.
5. Add the ginger-garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala, and salt. Cook for 2–3 minutes.
6. Lower the flame and whisk in the curd gradually, stirring continuously to prevent curdling.
7. Cook the gravy until the oil begins to separate from the masala.

Dum Cooking

1. Gently place the prepared koftas into the gravy.
2. Cover the vessel with a lid and seal the edges using wheat dough (aata).
3. Cook on a low flame for about 10 minutes to allow the koftas to absorb the rich flavours of the gravy.
4. Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, paratha, jeera rice, or steamed rice.

This restaurant-style Kache Kele Ki Kofta Curry is a delightful way to transform simple raw bananas into a rich and indulgent meal that your family will love.

Home-made paneer

Fresh, soft, and preservative-free, home-made paneer is one of the easiest dairy products to prepare in your kitchen. Made with just milk and lemon juice, this versatile ingredient can be used in curries, snacks, desserts, and salads. The texture of freshly prepared paneer is far superior to store-bought varieties, making it a favourite in Indian households.

Ingredients Required

• 1 litre full-fat milk

• Juice of 2–3 lemons or 1 tsp of white vinegar

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Method

• Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
• Once the milk rises and begins to boil, reduce the flame to low.
• Gradually add the lemon juice while stirring gently. Within a few minutes, the milk will curdle and separate into curds (paneer) and whey.
• Switch off the heat as soon as the whey turns pale green and the curds separate completely.
• Place a strainer or colander over a large bowl and line it with a clean muslin cloth or moist cotton cloth.
• Carefully pour the curdled milk into the lined strainer.
• Rinse the curds thoroughly under running tap water. This important step removes the lemon flavour and stops the cooking process, resulting in softer paneer.
• Gather the edges of the cloth together and squeeze out the excess water gently.
• Tie the cloth and hang it for 20–30 minutes to drain further, or place it under a heavy object for 30–60 minutes if you prefer firm paneer cubes.
• Once set, unwrap the paneer and cut it into cubes or crumble it as required.

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Tips for Perfect Home-made Paneer

• Use full-fat milk for soft and rich paneer.

• Do not overboil the curdled milk, as this can make the paneer rubbery.

• Vinegar can be used instead of lemon juice, but rinsing is essential to remove any sour taste.

• For softer paneer, press it lightly. For firmer cubes suitable for curries, increase the pressing time.

Chichinda Curry Recipe | Indian Snake Gourd and Potato Green Gravy

The snake gourd, commonly known as chichinda or Chinese cucumber, is a nutritious vegetable that holds an important place in Indian cuisine. It is an annual climber known for its rapid growth and long, slender fruits.

Snake gourd has a high water content and is naturally low in calories and fat. It contains small amounts of protein, fibre, and carbohydrates, along with essential nutrients such as calcium, iron, phosphorus, carotene, thiamine, riboflavin, and niacin.

This vibrant green gravy combines snake gourd with potatoes and an aromatic herb-and-coconut paste. It pairs beautifully with chapatis, phulkas, dosas, or even steamed rice.

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Ingredients Required

For the Green Paste

• 1 handful mint leaves
• ½ cup coriander leaves
• 3–4 teaspoons fresh coconut gratings
• 1-inch piece ginger
• 4–5 garlic cloves
• 2-inch cinnamon stick
• ½ teaspoon peppercorns
• 2 green cardamom pods
• 2 cloves
• 4–5 teaspoons chopped onions
• Salt, to taste

Other Ingredients

• 1 cup snake gourd (deskinned and chopped)
• ½ cup potatoes, chopped
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 4–5 curry leaves
• 1–2 dried red chillies

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Method

1. Grind all the ingredients listed under "For the Green Paste" into a smooth paste using a little water.
2. Transfer the green paste to a pressure cooker. Add the chopped snake gourd and potatoes. Mix well.
3. Pressure cook for 2 whistles on medium heat.
4. Once the pressure releases naturally, open the cooker and adjust the consistency by adding a little hot water if required.
5. In a small pan, heat the oil. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chillies. Sauté for a few seconds.
6. Pour the tempering over the cooked gravy and mix well.
7. Serve hot with chapatis, dosas, phulkas, or steamed rice.

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Recipe Notes

• You may skip the potatoes for a lighter version of the curry.
• Adjust the green chillies or peppercorns according to your spice preference.
• Fresh coconut gives the gravy a rich texture, but frozen coconut can also be used.
• This curry tastes even better after resting for a few hours, allowing the flavours to blend beautifully.

This comforting Snake Gourd Green Gravy is a wonderful way to enjoy the goodness of seasonal vegetables while bringing the fresh flavours of mint, coriander, and coconut to your table.

Instant Tomato Chutney Recipe | Quick & Easy South Indian Chutney

Instant Tomato Chutney is a simple, flavourful accompaniment that can be prepared in just a few minutes. Made with fresh tomatoes, garlic, and red chillies, this spicy chutney pairs perfectly with idli, dosa, uttapam, and even chapati.

Ingredients

• 1 cup chopped tomatoes
• ¼ cup chopped garlic
• 3–4 dried red chillies
• Salt, to taste
• 3 tsp oil
• ½ tsp mustard seeds (rai), for tempering (optional)

Method

Step 1: Cook the Ingredients

1. Heat oil in a kadai.
2. Add the chopped tomatoes, garlic, red chillies, and salt.
3. Sauté on medium heat until the tomatoes become soft and mushy.

Step 2: Grind the Chutney

1. Allow the mixture to cool slightly.
2. Transfer it to a mixer jar and blend into a smooth chutney.

Step 3: Temper (Optional)

1. Heat a little oil in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Pour the tempering over the chutney and mix well.

Serving Suggestions

Serve this instant tomato chutney with hot idli, dosa, uttapam, vada, or even as a spread for sandwiches and wraps.

This Instant Tomato Chutney is a quick and delicious recipe that requires only a handful of ingredients. The combination of tomatoes, garlic, and red chillies creates a spicy and tangy flavour that enhances any South Indian breakfast. Give it a try for a fuss-free and tasty side dish.

Now grind it and temper with rai. 

Pudhina Idly Recipe | Soft & Healthy Mint-Flavoured Idli

Pudhina Idly is a delicious twist on the traditional South Indian idly. Fresh mint leaves (pudhina) and coriander add a vibrant green colour, refreshing aroma, and unique flavour to these soft, fluffy idlis. Served with spicy tomato chutney, this nutritious breakfast is both healthy and tasty.

Ingredients

• 1 cup regular idly batter
• 2 green chillies, broken into halves
• 1 tsp cumin seeds (jeera)
• 2 tsp ginger juliennes
• 1 cup fresh mint leaves (pudhina)
• ½ cup fresh coriander leaves

Method

Step 1: Prepare the Mint Paste

1. Heat a kadai on low flame.
2. Dry roast the cumin seeds, ginger juliennes, and green chillies for 1–2 minutes until aromatic.
3. Add the mint leaves and coriander leaves. Sauté briefly until they wilt slightly.
4. Allow the mixture to cool and blend into a smooth paste.

Step 2: Prepare the Batter

1. Add the prepared mint-coriander paste to the idli batter.
2. Mix well until the batter turns a uniform green colour.

Step 3: Steam the Idlis

1. Grease the idli moulds lightly with oil.
2. Pour the batter into the moulds.
3. Steam for 15–20 minutes or until a toothpick inserted comes out clean.
4. Allow the idlis to cool slightly before removing them from the moulds.

Serving Suggestion

Serve these soft and flavourful Pudhina Idlis hot with tomato chutney, coconut chutney, or sambar for a wholesome breakfast or evening snack.

Pudhina Idli is a simple and nutritious way to add the goodness of fresh herbs to your breakfast. The refreshing mint flavour pairs beautifully with spicy chutneys, making this dish a family favourite. Try this easy recipe for a healthy and colourful start to your day!

Mushroom Theeyal Recipe | Kerala Style Mushroom Curry

Tired of making the same mushroom masala or kurma at home? Give this traditional Kerala-style Mushroom Theeyal a try! Theeyal is a classic dish from Kerala, known for its rich, roasted coconut gravy with the tanginess of tamarind. Traditionally prepared with vegetables like brinjal and drumsticks or even prawns, this version uses mushrooms for a delicious twist.

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Ingredients Required

For the Theeyal Masala

• 1 cup grated coconut
• 3–4 dried red chillies
• 1 teaspoon coriander seeds (dhania)
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon black peppercorns
• 5–6 shallots (sambar onions)

Other Ingredients

• 6 teaspoons thick tamarind extract
• 1 cup mushrooms, chopped
• 3 teaspoons coconut oil
• ½ teaspoon mustard seeds (rai)
• A handful of curry leaves
• 2 dried red chillies, broken into halves
• ½ cup onions, finely chopped
• 4–5 garlic cloves, finely chopped
• Salt, to taste

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Method

1. Heat a pan and dry roast all the ingredients listed under Theeyal Masala.
2. Continue roasting until the coconut turns a deep golden brown. This process may take 20–30 minutes, but it gives the curry its signature flavour.
3. Allow the mixture to cool and grind it into a smooth paste using a little water. Keep aside.
4. Heat coconut oil in a kadai and add mustard seeds. Let them splutter.
5. Add curry leaves and broken red chillies. Sauté for a few seconds.
6. Add the chopped onions and garlic. Cook until the onions become soft and translucent.
7. Stir in the tamarind extract and chopped mushrooms.
8. Cook until the mushrooms are half done.
9. Add the prepared theeyal masala paste and salt to taste.
10. Cover and cook on a medium flame until the mushrooms are fully cooked and the gravy thickens.
11. Switch off the flame and serve hot.

Mushroom Theeyal is now ready to enjoy!