Chickpeas and Spinach Kofta

Chickpeas and Spinach Kofta

Ingredients

Chickpeas                                                                                         1 1/2 cup

Spinach                                                                                              1/2 cup

Cumin powder                                                                                   1 tbsp

Turmeric powder                                                                                1 tsp

Chilli powder                                                                                      1 tsp

Pepper                                                                                               1 tbsp

Gram Flour                                                                                         2 tbsp

Salt                                                                                                   To taste

Oil                                                                                                  As required

Preparation

Soak chickpeas, wash and drain it. Blend it with cumin powder, turmeric powder, chilli powder (paprika), pepper powder and salt to a fine paste.

Wash and drain the spinach. In a pan, just saute it to drain the water completely and chop it well.

Add chopped spinach, flour to the chickpeas paste and mix well.

Dust your hands with flour, mold it into an egg shape or as per your wish and keep it in refrigerator atleast for one hour.  

Heat some oil in a pan and shallow fry the koftas until it turns golden brown on all sides. Dry after frying.

Have it with any sauce. I had it with Mayonnaise !! 

This is Chef Gordon Ramsay's Recipe ! Just gave a try :-)

Aloo Chat

 Aloo chat

Ingredients

Potatoes                                                                                          4-5 (medium)

Green peas                                                                                     1 cup (boiled)

Onion                                                                                                 2 (big)

Chat Masala                                                                                As per your taste

Red chilli powder                                                                                  2 tsp

Sev                                                                                                      1 cup

Tamarind juice                                                                               1 cup or more

Jaggery                                                                                               1/2 piece

Small puris                                                                                       As required

Oil                                                                                                   As required

Salt                                                                                                    To taste

Coriander leaves                                                                              To garnish

Preparation

Boil, peel the skin, smash, add salt and chilli powder, mix it and toast the potatoes.

 

Boil the peas adding salt. Boil the jaggery with tamarind juice for two minutes till it melts. Slice the onions into small pieces. Make small crispy puris. Chop the coriander leaves. Keep all the ingredients ready.

 

Take a plate or bowl, place one or two toasted potatoes on it, add some peas, sliced onions, sev, puri pieces, chat masala, tamarind juice and chopped coriander leaves.

 

Sev - You can get it from shops or you can prepare it at home.

Isn't it yummy ! Hope all love aloo chat :-)  You can add the flavours as per your taste. Try it and tell me !!

Vegetable Korma

Vegetable Korma

Ingredients

Onion                                                                                              1 (medium)

Tomato                                                                                           1 (medium)

Carrot                                                                                             1 (sliced)

Beans                                                                                            1/4 cup (sliced)

Potato                                                                                             1 (sliced)

Coconut                                                                                       1/2 cup (grated)

Ginger-Garlic paste                                                                           2 tsp

Green chillies                                                                                     3 - 4

Cashewnuts                                                                                      4 - 5

Poppy seeds (khus khus)                                                               3/4 tbsp

Fennel seeds                                                                                   1 tsp

Cinnamon                                                                                    1 small piece

Curry leaves                                                                                   A sprig

Oil                                                                                                As required

Salt                                                                                                To taste

Coriander leaves                                                                          To garnish

Preparation

Clean and cut the vegetables, cook it adding salt and keep it aside. You can add green peas to it.

Grind the grated coconut with ginger-garlic paste, green chillies, poppy seeds, cashewnuts into a fine paste.

Take a kadai, heat oil, add cinnamon, fennel seeds and when it splutters, add sliced onion, curry leaves, saute well.

Add the cooked vegetables, stir well. Now add the chopped tomato, saute well.

Add the ground paste and 1/2 cup water, salt and allow it to boil on low flame for sometime till the raw smell goes. Korma is a thick gravy so dont add much water. 

One more thing, when you add the ground paste, it may taste bitter but no woories because when it is boiled and gets cooked for sometime you may get a good taste.

Garnish it with fresh coriander leaves !

Gobi Fry

Gobi Fry

Ingredients

Cauliflower florets                                                                              1 cup

Egg                                                                                                        1

Kashmiri chilli powder                                                                        2 tbsp

Red chilli powder                                                                                2 tsp

Corn flour                                                                                           2 tbsp

Garam masala powder                                                                      1 tsp

Cumin powder                                                                                   1tsp

Dry Mango powder                                                                            1 tsp

Salt                                                                                                  To taste

Oil                                                                                                   For Frying

Curry leaves                                                                                     A sprig

Preparation 

Cut the cauliflower into florets and put it in boiling water adding 1 tsp of food colour.

Drain it and marinate it with kashmiri chilli powder, red chilli powder, garam masala powder, cumin powder, dry mango powder, salt and egg.  Keep it aside for atleast half an hour.

Heat oil, deep fry the marinated cauliflower florets and garnish with curry leaves.  Squeeze some lime juice on it and mix well.

Hope all are loving my recipes :-) 

Chettinad Potato Fry

Chettinad Potato Fry

Ingredients

Baby Potatoes                                                                                        250 gms

Onion                                                                                                   2 (medium)

Garlic cloves                                                                                        4 (crushed)

Curry leaves                                                                                            A sprig

Kashmiri chilli powder                                                                               1 tsp

Red chilli powder                                                                                      1 tsp

Turmeric powder                                                                                     1/4 tsp

Mustard seeds                                                                                          1 tsp

Salt                                                                                                         To taste

Oil                                                                                                       As required

For Masala 

Roast and grind 1 tsp peppercorns, 1 tsp cumin seeds and 1 tbsp fennel seeds into fine powder.

Preparation

Boil the potatoes, peel the skin and set aside.

Heat oil, add mustard seeds, when it splutters, add chopped onions (add a pinch of salt), crushed garlic, and curry leaves till it turns golden brown. Add red chilli powder, ground masala powder and turmeric powder to the onion and fry for few minutes.

Add 1/4 cup of water to the frying onion mixture and bring it to boil. Now add the boiled potatoes and season it with salt.

Fry the potatoes on high flame till the water is fully absorbed and the potatoes are dry.

Mango Curry

 

Mango Curry

Ingredients

Mango                                                                                      2 (peeled & chopped)

Onion                                                                                                    1 (chopped)

Coconut Milk                                                                                           1/2 cup

Ginger                                                                                                 1 small piece

Mustard                                                                                           1/2 tsp (ground)

Green chillies                                                                                                6

Fenugreek                                                                                                1/4 tsp

Dry Red chillies                                                                                            2

Mustard seeds                                                                                 For seasoning

Salt                                                                                                         To taste

Oil                                                                                                      As required

Curry leaves                                                                                           A sprig

Preparation

Mix well the mango pieces (if its little bit sour,it tastes more) and sliced onions with salt in lukewarm water for sometime. 

Cook it adding sliced ginger and green chillies.

When it is cooked, reduce the heat and add coconut milk. After 2 minutes add ground mustard and keep it aside.

Heat oil, add mustard seeds, when it splutters, add red chillies (chopped into two pieces), fenugreek and curry leaves.

Add the mixture to the mango gravy.    Ready :-)

Coconut Chutney

Coconut Chutney

Ingredients

Coconut                                                                                                      1/2 cup

Green chillies                                                                                                  3-4

Shallots                                                                                                           3-4

Coriander leaves                                                                                         1-2 sprig

Curry leaves                                                                                                A sprig

Dry Mango powder                                                                                        1 tsp

Salt                                                                                                              To taste

Preparation

Its soooooo simple !!   Grind all the ingredients, remember not to make it a smooth paste.

Have it with hot ghee roast or uthappam  :-)

Egg Fried Rice

Egg Fried rice

Ingredients

Eggs                                                                                               3-4

Basmati Rice                                                                               2 cups

Capsicum                                                                                      1/2

Carrot                                                                                             1

Spring onion                                                                              1/2 cup

Black pepper powder                                                                  2 tsp

Vinegar                                                                                       2 tbsp

Soya sauce                                                                                 2 tbsp

Salt                                                                                            To taste

Olive Oil                                                                                  As required

Preparation

Boil the rice and keep it aside to cool.

Cut the capsicum, carrots and spring onion (only the green).

Scramble the eggs that is ., Pour the egg into a hot greased pan and coagulate (stir it well to change it from a fluid state to semi-solid immediately.

Heat oil, add the capsicum, carrot, spring onion, saute it well till the vegetables become tender.

Add the scrambled eggs, rice, vinegar, soya sauce, pepper powder, salt and mix well. Add more olive oil and remove it from the flame.

Here i have boiled the rice by adding little bit salt to it. When the water starts boiling, add a tsp of olive oil and then put the rice to cook.

If you love more spicy, you can add more pepper.

Palak Paneer

Palak Paneer

Ingredients

Palak                                                                                                   A Bunch

Cottage Cheese (paneer)                                                                     200g

Onion                                                                                                   2 (big)

Green chillies                                                                                         2-3

Ginger-Garlic paste                                                                              1 tsp

Pepper powder                                                                                    1 tsp

Garam masala powder                                                                        1 tsp

Cumin powder (jeera)                                                                          1 tsp

Butter                                                                                                3 - 4 tbsp

Salt                                                                                                     To taste

Oil                                                                                                     For frying

Preparation

Clean and cut the palak roughly and cook it for 2 minutes on boiling water. 

Drain the water, allow it to cool and grind it in a mixer along with green chillies to make a smooth paste.

Cut the onions too roughly and grind it coarsely.

Take a kadai, heat butter, add the ground onion, saute well. 

Add ginger-garlic paste, saute well again till the raw smell goes.

When it is ready, add the ground palak, pepper powder, garam masala, cumin powder, salt and stir it by adding some water. Dont make it too watery ! Add 1 tbsp butter to it and let it be on low flame.

By this time cut paneer into small pieces and fry it in oil. Remember not to make it dark brown or crispy instead just two minutes till it turns very light golden and soft.

Add the paneer pieces to the palak gravy and let it boil on low flame for 2-3 minutes.

Remove the palak paneer gravy from the stove, add 1 tbsp of butter and garnish it with grated paneer.

If you wish to add more butter or make it more spicy you can increase the quantity of the ingredients.

It's a Healthy food for kids and i am sure they would love it !!

Chicken Sukka

Chicken Sukka

Ingredients

Chicken                                                                                                 1 kg

Onion                                                                                                   2 (big)

Ginger-garlic paste                                                                              2 tsp

Coriander powder                                                                               2 tbsp

Pepper powder                                                                                   2 tbsp

Garam masala powder                                                                         2 tsp

Turmeric powder                                                                                 2 tsp

Curd                                                                                                    2 tbsp

Salt                                                                                                    To taste

Oil                                                                                                   As required

Curry leaves                                                                                       A sprig

Coriander leaves                                                                             To garnish

Preparation

Cut and clean the chicken and marinate it with turmeric powder, coriander powder, pepper powder, garam masala powder, curd, salt and keep it atleast for two hours.

Then pressure cook it for 2 whistles. 

Take a kadai, heat oil, add the onions (sliced), when it is half done, add ginger-garlic paste, curry leaves and fry till it turns golden brown.

If you love it to be more spicy, can add more pepper powder. 

Add the boiled chicken mixture to it, stir fry till it becomes dry that is sukha. 

Garnish me with fresh coriander leaves.

Naadan Chicken Curry

Naadan Chicken Curry

Ingredients

Chicken                                                                                       1 kg

Onion                                                                                         3 (big)

Tomato                                                                                   2 (medium)

Ginger-Garlic paste                                                                     2 tsp

Cumin seeds                                                                               1 tsp

Coriander powder                                                                     2 tbsp

Red chilli powder                                                                   1 1/2 tbsp

Turmeric powder                                                                       2 tsp

Garam masala powder                                                              2 tsp

Chicken masala                                                                        2 tbsp

Curd                                                                                         2 tbsp

Salt                                                                                         To taste

Oil                                                                                         As required

Coriander leaves                                                                  To Garnish

Preparation

Clean the chicken and marinate it with ginger-garlic paste, turmeric powder, coriander powder, chilli powder, garam masala powder, chicken masala powder, curd, salt and keep it for atleast one hour.

Cut the onions (2 n 1/2) roughly, put it in a mixer and grind it coarsely.

Take a big kadai, heat oil, add cumin seeds and when it splutters, add the ground onion, saute well till it turns light brown colour. You can even add Bay leaf.

Now add the marinated chicken, blend well with the onion mixture and saute for two minutes.

Add required water and tomatoes, stir well. Check for salt and close it with a lid. Stir it frequently.

When the gravy becomes thick as per your preference and the chicken is cooked, remove it from the flame.

Now heat oil, add some slices of onion (1/2), saute it till turns brown and add it to the chicken gravy.

Garnish it with fresh Coriander leaves.

Friends ! Have you ever tried Chicken curry with Puttu ? Try it now !