Tuesday, 6 November 2012

Kache kele ki kofta curry

Lots of veggiesssss are being used in kofta, carrot is an recent inclusion.  I tried the same with kache kele ie vazhakka, and result was awesome.  I prepared kofta and dhummed it with normal spicy hyderabadi gravy base.  And my hubby was like asking this, 'from which restaurent did u get it??'  :)

Ingredients required

For making koftas
  • 2 bread slices-blended into powder
  • one raw banana, peeled, boiled and mashed
  • 1 tsp ginger-garlic powder
  • 1 tsp green chilli, chopped
  • 1 tsp crushed jeera
  • 1 tsp crushed peppercorn
  • 1 tsp red chilli powder
  • Pinch of hing
  • Salt, to taste
  • 2 tsp of chopped coriander leaves
For making gravy
  • One cup of finely chopped onions (which are deep fried and blended into brown paste)
  • 4 tsp of oil
  • 1 bay leaf
  • 2 green cardamon
  • 2-inch piece of cinnamon
  • 2-3 clove
  • 1 tsp peppercorn
  • 1 tsp saunf
  • 2-3 slit green chillies
  • one handful of pudhina
  • Half cup of curd
  • 1 tsp red chilli powder
  • 1 tsp ginger-garlic powder
  • 1 tsp dhanya powder
  • 1 tsp garam masala
  • Salt, to taste
  • Pinch of haldi
  • Aata/dough,for sealing
  • Coriander leaves to garnish


Mix all ingredients under kofta, and make small balls out of it.  Deep fry these balls or bake them till brown.  Keep aside

Heat oil in a vessel, and add garam masala ingredients like bay leaf, cinnamon, clove, cardamon etc.  This is followed by adding mint leaves, green chillies. 

Later, add brown onion paste and saute well.. Add ginger-garlic paste and all other spice powders.

Mix in well the curd and cook till oil separates.  Adjust salt.

Now add in cooked koftas in the gravy.

Seal the vessel with aata and close them.  Dhumm cook for ten minutes in simmer flame and serve with coriander leaves

Home-made paneer

Ingredients required

  • One litre milk
  • Juice of 3-4 lemon


At first, boil one litre of milk
Let the milk rise up.  Then add lime juice of 2 lemon and let the milk curdle.
After this set up a drainer vessel as in pic and spread the moist cloth over it
Pour the curdled milk over the vessel
The next important step is to wash the curdled milk in lots of tap water in order to wipe out lime content present, this is called paneer
bring sides of moist cloth together and squeeze the content to get dry mixture. 

Padwal ki nilgiri gravy (Snake gourd and potato cooked as wet dish)

The snake gourd (chichinda), also well-known as Chinese cucumber, occupies an essential place amongst healthy vegetables in India.It is an annual plant and  is of extremely rapid growth.

Snake gourd consist of important amount of humidity and little protein, fiber, fat and carbohydrate .Its mineral and vitamins contents are calcium, iron, phosphorus, substantial amount of carotene, little thiamine, riboflavin and niacin.
Its medicinal benefits are as follows

  • Because of its high water substance, snake gourd is low in calories, fat-free but filling, and great to restrain in weight-loss menus.
  • Snake gourd also contains a lot of fiber which can help maintain your digestive region healthy. The fiber is also helpful for those with diabetes.
This green-coloured gravy is made with snake gourd along with potato, and is found relishing with chapatis and dosa

Ingredients required

To make green paste
  • One handful of mint leaves
  • 1/2 cup of coriander leaves
  • 3-4 tsp of coconut gratings
  • 1-inch ginger piece
  • 4-5 garlic cloves
  • 2-inch cinnamon
  • 1/2 tsp peppercorn
  • 2 green cardamon
  • 2 cloves
  • 4-5 tsp of chopped onions
  • Salt, to taste
Other ingredients are
  • One cup of deskinned, chopped snake gourd
  • Half cup of chopped potatos
  • 3 tsp oil
  • 1/2 tsp rai
  • 4-5 curry leaves


Make a fine paste of ingredients given under green paste.  In a pressure cooker, add green paste, chopped snake gourd, chopped potatos and pressure cook for two whistles.
 After pressure cooking, temper with rai, curry leaves, red chillies and serve hot

This reminds me of brittania concept... 'Eat healthy, think better'

Instant tomato chutney

The recipe given below is tomato chutney made in quicky ways.

Ingredients required

  • One cup of chopped tomatos
  • 1/4 cup of chopped garlic
  • 3-4 red chilly
  • Salt, to taste
  • 3 tsp oil
  • 1/2 tsp rai, to temper (optional)


In a kadaai, saute tomato, garlic, redchilly and required salt till it turns mushy

Now grind it and temper with rai. 

Chutney is ready to serve........

Pudhina idly

 Pudhina idly is idlis flavoured with pudhina sauce, and this goes excellant with tomato chutney in breakfast.

Ingredients required

  • Regular idly batter- one cup
  • 2 green chillies, broken into half
  • One tsp jeera
  • 2 tsp ginger juvellines
  • One cup of mint leaves
  • Half cup of coriander leaves


In a kadaai, dry roast  jeera, ginger, green chilly.

Add in pudhina, coriander leaves.

Blend this in a mixer, add this paste to regular idly batter and cook idly in steamer for 15-20 minutes.

Trendy pudhina idly with tomato chutney is ready to serve

Mushroom theeyal

  Bored of having same mushroom masala/ kuruma at home?? Try this...
   Theeyal is a keralan dish, with roasted coconut scrappings, shallots(sambhar vengayam) and tamarind extract forming as base.  Traditionally theeyal is cooked with drumstick, brinjal and prawns, here mushroom is used.

Ingredients required

For theeyal masala
  • One cup of grated coconut
  • 3-4 red chilly
  • 1 tsp dhanya
  • 1/2 tsp jeera
  • 1/2 tsp peppercorn
  • 5-6 shallots
Other ingredients are
  • 6 tsp thick tamarind extract
  • One cup of chopped mushrooms
  • 3 tsp coconut  oil
  • 1/2 tsp rai
  • Bunch of curryleaves
  • 2 red chilly, broken into half
  • half cup of finely chopped onions
  • 4-5 garlic cloves, finely chopped


At first, dry roast all ingredients under theeyal masala.  Thus roasted coconut gratings should be dark brown in colour, this will take 20-30 minutes. 

Grind this and keep alone.  In a kadaai, heat oil, add rai.  Wait till it splutters, and then add curry leaves and red chillies.

This is followed by adding onions, garlic, imli extract  and mushrooms

When mushroom gets half cooked add theeyal masala, add salt to taste.  Cover and cook till done

Mushroom theeyal is now ready to serve!!!

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