Soya chunks / Meal maker Curry (Mustard paste flavour)

Ingredients :-

Soya chunks / Meal maker - 1 cup 

( Boil in water about 5 mins, drain the water and wash with normal water. Squeeze the excess water from the chunks and keep aside. ) 

Potato - 1 medium size (cut into cubes)

Onion - 1 no.

Tomato - 1-2 no.

Mustad and Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Mustard oil Or cooking oil - 1 tsp

For paste: Mustard seeds-1 tsp, Cumin seeds-1/4 tsp, Garlic - 6-8 pods, Green chilies- 2 nos. Make a very fine smooth paste from this.

Method :-

Heat few drops of oil in a pan/work and stir fry the soya chunks till light brown in colour and the raw smell goes out. Sprinkle little salt and fry. Remove from pan and set aside.

Now, add 1 tsp oil to the pan. Add mustard and cumin seeds, when it start to splutter add chopped onion and saute a while. Add the chopped tomato, salt to taste, turmeric powder and mix. When oil leaves from sides of the pan, add the mustard paste and cook for a minutes. Don't over cook it otherwise it will taste bitter. Add the chopped  potato, soya chunks to the masala and mix well.  Pour water as your requirement and make a lightly thick gravy. Cook about 5-8 minutes in a high-medium flame. Switch off the flame and Serve hot with Khichdi or steamed rice.. Enjoy it with your family !!!   

Fish Tikki With Spicy Lentil Gravy [A Fusion Recipe]

Ingredients :-

For Tikki :

Fish - 2-3 pcs (Rohu or any fish that you like) (steam the fish for 5 mins in boiling water,                                                                                                    debone the flesh)

Boiled Potato - 1 no.

Onion finely chopped - 1 no.

Ginger-Garlic paste - 1/2 tsp

Green Chillies -3-4 nos. (finely chopped)

Coriander leaves - 1 tsp

Bread crumbs - 2 tsp (or as required)

Black Pepper Crushed - 1 tsp

Salt to taste

Oil for shallow frying

Egg - 2 nos. (Optional) (I'have not use egg here) (If you want, then dip the tikkis in the beaten egg n roll it over the bread crumbs n fry it) 

For Gravy :-

Boiled Masoor Dal (Red lentil) - 1 cup

Yogurt - 1/2 cup

Sambar Powder - 2 tsp

Red Chilly Powder - 1 tsp

Salt to taste

A Pinch of Sugar

For Tempering :

Mustard seeds - 1 tsp

Dry Red Chilly - 2 nos.

Green Chilly Chopped - 1 tsp

A Pinch of Hing (Asafoetida)

Oil for tadka - 1 tsp

Method :-

Add all the ingredients with the fish and mix it properly. Make small round shape tikkis and shallow fry it in a non-stick pan. Cook it in medium flame. Flip the tikkis and fry until the both sides turn brownish in colour. Remove it from flame and keep aside.

Boil the dal in pressure cooker or microwave with a little pinch of haldi and salt. Mash the dal with a masher, add the beaten yogurt to the dal and mix it well. Add 2 tsp Sambar power and mix it.

For Tempeing, heat oil in a frying pan. Add dry red chillies, Mustard seeds, green chilly, pinch of Hing and let it splutter for a while. Then pour the dal and let it boil for 5 mins. Switch off the flame. Transfer the spicy dal into serving plate and put the tikkis on it and Serve hot with roti/chapati/naan.. Enjoy it !!!

HEALTHY DELICIOUS CHOLE - ZERO OIL RECIPE

Hello friends, as we know, the traditional CHOLE recipe is normally cooked with much oil...:) but....but here I'm going to share a ZERO OIL recipe with you guys..Any one Can't Imagine..CHOLE without OIL..How ?????? I also can't believe that but my SIS-IN-Law (who is my Friend-SIS-Guide) share the recipe with me and advice to try once. I've cook it without OIL n believe me the TASTE was just AWESOME..SUPERB...So Lets start the procedure of healthy Chole with Zero Oil. 

Ingredients :-

For Boiling Chick Peas :-

Chick Peas (Kabuli Chana) - 100 gms

Bay Leavs (Tej Patta) - 1 no.

Green Cardamom (Choti Ilaichi) - 3 nos.

Black Cardamom (Badi Ilaichi) - 1 no.

Cinamon (Dalchini) - 1' inch

Cloves (Laung) - 3-4 nos.

Pepper (Golki) - 5-6 nos.

Baking Powder - 1/2 tsp

A Pinch of Salt 

For Chole :-

Ginger-Garlic Paste - 1 tsp

Green Chilly Chopped - 2 nos.

Red Chilly Powder - 1 tsp 

Coriander (Dhania) Powder - 1 tsp

Cumin (Jeera) Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Pepper Powder - 1/2 tsp

Sugar - 1/2 tsp

Chana Masala - 2 tsp (I've used home made fresh chana masla, which gives awesome flavour to chole)

A Pinch of food colour (Optional)

Lemon Juice - 1 tsp

Tomato Chopped - 2 nos.

Salt to taste

For Garnishing :-

Onion chopped - 1 no.

Coriander Leaves 

Mithi Imli Chutney (Sweet Tamarind Juice) 

Chat Masala :)

Method :-

Soak chick peas 4-5 hours or over night in water. Pressure cook the Peas with the above ingredients for 2 whistles in high flame until they are soft and switch off the fire.

Heat a pan and pour the Chick peas to it with water. Don't waste the water. Add ginger-garlic paste, red chilly powder, coriander powder, cumin powder, pepper powder, chana masla, sugar, garam masla powder, a pinch of food colour (Optional), salt to taste and cook in low -medium flame. Add chopped tomatoes, green chilly and few choped coriander leaves to it and again cook it for more 5-8 minutes. Mash few Peas in the gravy and mix well. Sprinkle little lemon juice and switch off the flame. Now its ready. Add Mithi Chutney, chat masala and chopped onion-coriander leaves and SERVE with Plain Tawa Roti or Naan.. Enjoy the healthy-Oil free delicious Chole !!!      

Home made Chole Masala Powder :-

Shahi Jeera, Cumin seeds, Coriander seeds, Mustard seeds, Whole Pepper, Cinnamon, Cloves, Cardamom, Black Cardamom, Sesame seeds (Til), Ajwain (Caraway seeds), Red Chilly, Star anise (Chakri phool), Rock salt n Turmeric powder.

Lightly dry roast all the above ingredients, allow it to cool and blend to make a smooth fine powder. You can keep it in air tight jar for 1-2 months.

ACHARI CHANA (CHICKPEAS IN PICKLES FLAVOUR) (NO ONION-GARLIC)

It's a dry version of Achari Chana Masala. Any one can make it thick or thin gravy as your choice. It's Spicy-tangy-sweet in flavour.

Ingredients :-

Boiled Chick Peas / Chana - 1 cup

Grated Ginger - 1/2 tsp

Grated Mango Ginger - 1/2 tsp

Tomato puree - 2 nos.                                                       

Chopped Green Chilly - 2-3 nos.

Chopped Coriander leaves

Turmeric powder - 1/2 tsp

Kalonji (Nigella seeds) -1/2 tsp

Fennel seeds - 1/2 tsp

Mixed Pickle - 1 tsp (as your choice) (No onion-garlic)

Lilttle Sugar - 1/2 tsp

Lemon Juice - 1 tsp 

Salt to taste

Cooking Oil / Mustard oil - 1 tsp

Achari Masala :-             

Cumin seeds - 1 tsp

Coriander seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Fenugreek seeds - 3/4 tsp

Kalonji (Nigella) seeds - 1/4 tsp

Dry Red Chilly - 2 nos.

Gram flour (Besan) - 1-2 tsp

Roast (lightly) all the above dry masala in a pan. Cool it at room temperature and blend it to make a roughly fine powder. 

Method :-

Heat oil in a pan. Add Fennel n Nigella seeds, when it start to splutter add grated ginger, chopped green chilly n saute for a while. Add tomato puree, a pinch of turmeric powder, salt to taste and stir. Add the boiled Chick peas and mix well. Add little water if you need it for consistency. Add the roasted dry pickle masal to the peas, roasted besan n mix it. Cover it for 5 minutes in a medium flame. Add mixed pickle to it and again cook for 2 minutes. Switch off the flame and garnish with Coriander leaves, Lemon juice n grated Mango Ginger. Serve with any Rice / Chapati / Naan...:) :)

GHUGUNI (ODISHA STYLE) (DRY YELLOW PEAS CURRY)

Ingredients :-

Yellow Dried Peas - 1 cup

Onion chopped - 1 no.

Ginger-Garlic Crushed - 1 tsp

Green Chilly chopped - 2 nos.

Tomato chopped - 2 nos.

Chopped Coriander leaves

Turmeric powder - 1/2 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Dry Red Chilly - 1 no.

A Pinch of Hing (Asafoetida)

Salt to taste

Cooking Oil / Mustard oil - 2 tsp

Method :-

Soak the dry peas in water for over night or max. 3-4 hrs. Pressure cook it with a little salt on a medium flame. Heat oil in a pan. Add cumin n mustard seeds, a dry red chilly, when it start to splutters, add chopped onion, ginger-garlic chopped, green chilly, hing and saute for a while. Add cumin-coriander powder, turmeric powder, salt and fry for 3-4 minutes. Add the chopped tomatoes and cook well. Next, add the boiled peas with a 1/2 cup water and let it cook for more 3-4 minutes. Garnish chopped coriander leaves and Serve with Bara, Pitha, Roti, Rice or with any of your choice dish.

DESI STYLE ALOO KASSA (SPICY POTATO MASALA)

This is a dry version of Aloo Dum Curry. Its a very famous street food in my state Odisha which serve with Garam Garam Bara. You can have it with Roti-Paratha-Luchi/Puri etc as your choice..

Ingredients :-

Boiled Potato - 5-6 nos.

Grated Onion - 2 nos.

Ginger-Garlic Paste - 2 tsp

Make a paste of Cumin seeds (1 tsp) + Coriander seeds (1 tsp) + Pepper corns (1/2 tsp) + Cinnamon (1' inch) + Cardamom (2 nos.) + Cloves (2 nos.) + Dry Red Chilly (2-3 nos.)

Tomato Puree - 2 nos.

Turmeric powder - 1/2 tsp

Sugar - 1/4 tsp

Bay Leaf - 1 no.

Salt to taste

Cooking Oil - 2-3 tsp

Methd :-

Peel the skin of boiled potatoes and cut into big chunks. Heat oil in a pan and fry it till brown in colour. Transfer into a bowl and keep aside. Now, put the remaining oil into the pan. Add a pinch of sugar, when sugar turns to caramelize add bay leaf and onion paste. Add ginger-garlic paste, tomato puree, turmeric powder, a pinch of salt and saute for a while. Add the fine paste which you've made from cumin-coriander etc and cook till oil separates from the masala. Add the boiled potatoes and mix it well with the masala. Add 1/2 cup water and let it cook for 5-10 minutes in a medium flame till the gravy becomes thick. Sprinkle garam masala powder and switch off the flame. Garnish with coriander leaves and Serve with Garam Garam Bara (Vada) or you can also have it with Roti-Paratha-Puri etc..Enjoy it !!!!

SOYA-YOGURT DRY FRY

Ingredients :-

Soya chunks - 1 cup

Yogurt - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Onion Cubes - 2 nos.

Green chilli - 2-3 nos.

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Pav Bhaji Masala - 1 tsp (Optional)

Red Chilly Powder - 1 tsp

Kasoori Methi (Dry Fenugreek leaves) - 1 tsp

A Pinch of Sugar

Salt to taste

Refined / Olive Oil - 1tsp

Mehtod :-

Boil the Soya chunks for 5 mins and drain the excess water and squeeze them. In a bowl add all the ingredients with Soya chunks except kasoori methi and oil for 30 minutes. Keep it in refrigerator. Heat oil in a pan. Add the cumin seeds, when it start to crackle, Pour the Soya mixture to the pan and cover with a lid. Add 1/4 cup water if needed. Stir it in regular interval of time to avoid burning. Add kasoori methi for a brilliant flavour. Cook for 10-15 mins till it becomes dry. Switch off the flame. Serve it with Pulao, Roti, Paratha and enjoy your food. Its my own innovation and mostly regular recipe in my kitchen. Believe me it was superb in taste..n also a quickest and easiest recipe ever..:)

QUICK N EASY N DELICIOUS CAULIFLOWER CURRY (KOBI SANTULA) RECIPE

Ingredients :-

Cauliflower - 1 cup

Potato - 1/2 cup

Carrot - 1/4 cup

Onion chopped - 1 medium size

Ginger-Garlic Paste - 1 tsp

Tomato - 2 larges no.

Few Coriander Leaves chopped

Panch Phutan - 1 tsp

Dry Red Chilly - 1 pcs

Green Chillies - 2 nos.

Curry Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt to tatse

Water - 1cup

Oil - 1 tsp

Method :-

Cut all the vegetables (Cauliflower, carrot, potato) in small chunks and wash them. Boil the veggies in 1 cup water for 5-7 minutes with a pinch of salt and haldi powder. Remove it from fire and keep aside(Don't drain the water). Heat oil in a pan. Add Panch phutan, dry red chilly, green chillies, onion chopped and saute for a minute. When onion turns to brown, add ginger-garlic paste and fry in a medium flame. Next add the chopped tomato and a pinch of salt. Cook it for 2 minutes, add boiled vegetables with water to it. Sprinkle a little curry powder (I've used Grihasthi or Ruchi Curry powder). Mix well and let it boil for more 3-5 minutes in a high flame. Switch off the flame and garnish with coriander leaves. Serve hot with roti OR pratha OR Poori...

It's a quick and healthy dish or 'SANTULA', by using a little oil and masala...In winter, its my hubby's most favourite dish with paratha or poori...:) :)

DRY RAJMA-CAPSICUM (KIDNEY BEANS) MASALA

Ingredients :-

Rajma (Red Kidney Beans) - 1 cup (Soaked over night)

Capsicum - 1 large (Chopped in small cubes)

Onion- 2 nos. (Finely chopped)

Ginger n Garlic - 1 tsp (Finely chopped)

Tomato - 1 large (Finely chopped)

Chopped Green Chilies (as per your choice)

Chopped Coriander leaves 

Tomato Ketch-up - 1/4 cup

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Pepper Powder - 1 tsp

Amchur (Dry Mango) Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Kaoori Methi (Dry Fenugreek leaves) - 1 tsp

Sugar - 1 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Whole Coriander (Gota Dhania) Seeds - 1/2 tsp

Black Pepper (Gota Kali Mirch) - 1/2 tsp

Cinnamon - 1 inch, Cloves - 2

Asafoetida (Hing) a pinch

Lemon Juice - 1/2 tsp

Salt to taste

Oil - 2 tsp

Method :-

Boil the soaked rajma in a pressure cooker with water and salt. Cook up to 3-4 whistles or till it soft. Heat oil in a pan or kadhai. Add cumin, mustard, coriander seeds, whole black pepper and cinnamon, cloves, hing. Let it splutter. Add chopped Onion and saute, next add chopped ginger and garlic, chopped green chillies to it and fry for 2-3 minutes. When the raw smell goes from the ginger-garlic, add chopped tomatoes and a little bit salt. Saute for a while. Add boiled rajma to the pan and mix well. Add all the dry powders (cumin-coriander-pepper-amchur-kasoori methi-turmeric) and mix it thoroughly. Then add the chopped capsicum to the rajma and cook for a while. Add tomato ketch-up and mix it well. Stir it continuously. Add sugar and salt as per your taste and cover it for just 2 minutes, so that all tastes blend with each other. Sprinkle lemon juice and garnish with chopped coriander leaves and switch off the flame. Serve your Spicy Dry Rajma-Capsicum masala with Roti or naan... Enjoy your healthy Dinner !!!   

PANI KAKHARU RAI (ASH GOURD WITH MUSTARD GRAVY)

Ingredients :-

Pani Kakharu (Ash Gourd) - 2 cup (Peel and cut into small-thin pieces)

Potato - 1 no. (Cut in small cubes) (optional)

Nigella/Black Onion seeds (Kala Jeera) - 1 tsp

Mustard Seeds - 1/2 tsp

Turmeric powder(Haldi) - 1/2 tsp (optional)

Curd - 1/4 cup

Sugar - 1/2 tsp

Salt to taste

Oil - 2-3 tsp

For Mustard Paste:- Mustard seeds - 1 tsp

                                Cumin seeds - 1/2 tsp

                                Garlic cloves - 5-7 pods

                                Green Chillies - 3-4 nos. (as per your taste)

                                Vinegar - 3-4 tsp

For Poppy seed Paste:- Poppy seeds (Posto) - 1 tsp

                                     Char Magaz (Mixed Melon seeds) - 1/2 tsp

                                     Ginger -1/2 inch

                                     Soak poppy seeds and char magaz in water for 20 minutes.

Grind the above ingredients and make a smooth and fine paste.

Method :-

Heat Oil in a pan. Add mustard seeds and black onion seeds (kala jeera), when it starts crackling add ash gourd (Pani kakharu) and potato to it. Saute and fry for 5 minutes. Add mustard paste and poppy seeds paste to the pan and mix well. Don't fry more than 5 minutes, otherwise the mustard paste will taste a bitter. Add haldi, salt and 1 cup water to it and cover it in a low flame. Let it cook properly for 10-15 minutes till the ash gourd well cooked. Next add 1/4 cup of curd and a little bit of sugar. Mix it well. Add two green chillies to it for better taste and cover for more 2 minutes. Switch off the flame and serve with rice or roti...

SAVOURY STEAMED PANEER

Ingredients :-

Paneer Cubes- 100 gms

Capcicum - 1 no. large (cut in cubes)

Yogurt (Curd) - 1/2 cup

Posto(Poppy seeds) (1 tsp), Char magaz(Mixed Melon seeds) (1 tsp), Cashew nuts (6-8 pcs), Ginger(1 inch), Green chillies(3 nos.) - Soak posto, char magaz, cashew nuts in water for 20 minutes and make a fine paste of above.

Roasted Cumin- Mustard seeds powder - 2 tsp

Red Chilly Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Kasoori Methi - 1 tsp

Garam masala Powder - 1/4 tsp

Slit Green Chillies - 2 nos.

Sugar - 1 tsp

Crushed Pepper powder - 1/2 tsp

Mustard Oil - 2 tsp

Salt to taste

Method :-

Beat the curd in a bowl, add roasted cumin-mustard seeds powder, poppy-char magaz-cashew nuts-ginger-green chillies paste, red chilly powder, turmeric powder, kasoori methi, sugar, pepper powder, garam masala powder and mix well. Add Paneer and capcicum cubes to the mixture and marinate it for 20 minutes in refrigerator. Add mustard oil over it. Add salt as per your taste and mix well. Take an aluminium dish, transfer the mixture to it. Add 1/2 cup water to the mixture if your gravy is very thick (optional). Place the bowl in a steamer or pressure cooker with 1 cup water. Cover the bowl tightly with a lid and place it on gas for 5-10 minutes. 

If you steam it in pressure cooker, then don't use the whistle. Just place the cooker on medium flame without whistle. Switch off the flame and let it on gas for more 5-8 minutes standing time. Serve hot steamed Paneer with pulao, biriyani, roti or naan. Enjoy the healthy n delicious dish with your family, relatives n friends !!!

Note:- You can also prepare it in a pan/kadhai, just transfer the uncooked paneer gravy to the pan, cover with a lid and cook on low flame for about 10-15 mins. 

BADAMI VEG...

Ingredients :-

1 medium Potato (cut in medium size cubes)

2 medium Carrots (cut in medium size cubes)

10 Cauliflower florets (cut in medium size cubes)

8-10 french Beans (cut fine)

1/2 cup Frozen Sweet Corn

2 chopped Green Chillies

2 Dry red chillies

1 tsp Panch Phutan (Mix of Cumin,Mustard,Fennel,Fenugreek,Nigella/Black Onion seeds)

1/2 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder

2-3 tsp Yogurt

1 cup Boiled Milk

1 tsp Sugar

Little fried Cashew nuts and Raisins

Little Cherries for garnishing

2 tsp Oil

Salt to tatse

Peanut Paste:-

1 cup Roasted Peanut or Badam

1/2 cup Milk (Or As required to grind the paste)

1 inch Ginger piece

Method :-

Clean, Wash and cut all the vegetables and boil it for 5-7 mins in a medium flame or can place the veggies in a microwave and steam for 5 minutes on max. power. Drain the hot water and put the vegetables in cold water immediately and keep aside.  

Heat oil in a pan. Add dry red chillies and panch phutan. When the seeds crackle add the boiled veggies and saute for a few while. Add the peanut paste and one cup of boiled milk and let it cook. Add haldi powder, chopped green chillies, dhania powder, garam masala and salt and stir. Add frozen sweet corn and let it simmer for 3-4 mins. Add yogurt, sugar and fried cashew nuts-raisins and mix. Stir continuously to avoid burning. Simmer for 1 mins. and take it off the heat. Garnish with few Cherries and Serve with any Pulao, Biriyani or Rotis, Naan.. Hope you enjoy the dish !!!

SIMPLE N DUMDAR DHANIA-ALOO CURRY

If you're looking for an easy, simple, healthy dish idea, then try out this quick Dhania-Aaloo-Tomato curry. This is a typical aloo in tomato gravy recipe. In my Sasural, it is made on most  fasting and festivals and can mostly be enjoyed with paratha n poories. Traditionally no onions-garlics are added.

Ingredients :-

Boiled Potato - 3 nos.

Tomatoes - 2 nos.

Ginger - 1 inch

Green Chillies - 3 -4 nos.

Turmeric powder - 1/2 tsp

Dhania powder - 1/2 tsp
Panch phutan - 1 tsp

Dry red chilli - 1 no.

Kasoori Methi (Dry methi leaves) - 1tsp

Roasted Cumin seeds(1/2 tsp), fenugreek (Methi) seeds(1/2 tsp), Coriander seeds(1 tsp)

Salt as per taste

Water - 2 cups

Oil or ghee - 2 tsp
A Bunch of Coriander Leaves

Method :-

Heat 2 tsp oil or ghee in a kadhai. Add panch-phutan, when it splutter add dry red chilli, grated ginger and saute for a second. Add chopped tomatoes, fry for a while and then add salt, haldi powder, dhania powder, kasoori methi and fry until oil separates. Then add mashed potatoes and fry for sometime. Add roasted cumin, fenugreek and coriander powder to it and mix well. Now add 2 cup water and cover with a lid. Bring to boil, cook on a medium flame for 5-8 mins. Stir the contents in between. When the contents become thicken, remove the kadhai from fire. Garnish with coriander leaves and Serve hot with poories, parathas or chapatties !!

CREAMY N DELICIOUS MALAI KOFTA CURRY

Ingredients For Koftas :-

Paneer (Cottage Cheese) 200 gms (Grated)

2 Medium Size Potatoes (Boiled n mashed)

Boiled Veggies (1 carrot and 1/4 cup Green Peas)

2-3 Chopped Green Chillies

1/4 cup Chopped Fresh Cilantro (Dhania patta)

1/2 tsp Coriander Powder  

1/2 tsp Cumin Powder

Salt as per tatse

1/4 cup Corn Starch

Few Chopped Cashew and Raisins

Oil for Deep Frying

Ingredients For Gravy :-

3 Chopped Onions

1 tsp Ginger Paste

1 tsp Garlic Paste

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric powder

1 tsp Coriander Powder

1/2 tsp Garam Masala Powder

1 tsp Curry Powder

2 Chopped Tomatoes

1/2 tsp Kasoori Methi

1/2 Cup Milk

2 tsp Cashew Paste

1 tsp Sugar

1/2 tsp Shah Jeera

Salt as per taste

Fresh cream and Coriander leaves for garnishing.

Method :-

Mix all the above ingredients together in a bowl. Take small portions and shape into koftas. Heat oil in a kadhai and deep fry the balls till light golden colour. Drain and keep on tissue paper.

Heat oil in a non-stick pan. Add whole garam masala (cinnamon stick, cloves, cardamom), when it crackles add chopped Onions, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, curry powder and saute for minutes. Then add chopped tomatoes, salt and cook. Switch off the flame and cool it at room temperature. Blend it to make a fine paste. Now heat oil in a pan. Add shah jeera, when it crackles add blended paste and cook for 5 minutes. Add Cashew paste and kasoori methi and fry. Then add milk and sugar to it and let it cook for 5-10 minutes on a slow flame. Stir occasionally. Sprinkle garam masala powder. Gently put all the koftas in the gravy and switch off the flame. Garnish with coriander leaves and fresh cream and serve immediately with Rice or Roti, parathas, naan etc. Enjoy it !!! 

HARA BHARA GREEN PEAS PASTE CURRY

Ingredients :-

2 cups of Peas (can use Fresh Green Peas or Frozen Peas)

Few Fresh Coriander Leaves

2 nos. Green Chillies

1 Chopped Onion Paste

1 tsp Ginger-Garlic paste

1/2 tsp Coriander (Dhania) powder

1/2 tsp Curry powder (Optional)

1/4 tsp Garam masala powder

1/2 tsp Pepper powder
1/2 tsp Kasoori Methi (Dry Fenugreek leaves)

1 tsp Sugar

2 nos. Tomato puree

1 Cinnamon stick, 2 Cloves, 2 Cardamoms

Few fried Cashew and raisins

2-3 tsp roasted White Sesame (Til) seeds

1/2 cup fresh milk
2 tsp fresh Cream

2-3 tsp Refined/Olive Oil

Salt as per taste

Method :-

Boil the peas in hot water for 5 mins and remove from flame. Cool it, add a handful of fresh coriander leaves, 2 nos. green chillies with these peas and grind to make a smooth paste. Heat oil in a non-stick pan or kadhai. Add whole garam masala (Cinnamon, cloves, cardamom) to the oil. When it crackle add onion paste, ginger-garlic paste and fry for a while. Add all the powdered dry masala and cook. Add tomato puree, salt and fry for 5-8 minutes. When oil leaves from the masala, add peas paste and cook. Add 1/2 cup fresh milk to it. Let it cook for 8-10 minutes. Add sugar, few raisins (Kismis) and roasted sesame seeds to it and mix it well. Also can add 2 tsp fresh cream for better taste. Switch off the flame and enjoy this yummy curry with masala puri !!!  

MASLA PURI:- 1 cup atta (Wheat flour), 1/4 cup besan (gram flour), 2tsp Kasoori Methi leaves, A pinch of Sugar, 1 tsp oil, salt to taste. Mix all these ingredients and knead into a soft dough and keep aside for 15 mins. Roll out poori's and deep fry on a high flame.

LAUKI KOFTA (BOTTLE GOURD) CURRY

A creative twist to a simple humble vegetable, Lauki (Bottle Gourd). This is the first time, I have made this curry and it sounds just 'Wow'..I have dedicate this dish to my lovely Bua (Paternal Aunty). My Bua' is a good cook. When I had my last visit to Bua's place, she made this Kofta curry and it was awesome.The fabulous taste is still in my mind. I called Bua n asked about the recipe. Then I made this curry and wanted to share with you all..Here it goes......

Ingredients :-

For Koftas :-

1 cup Lauki (Peel and grate the lauki)

2 tsp Besan (Gram flour)                                                        

2 tsp Corn Flour

1/4 tsp Haldi Powder

1 tsp Ginger-garlic paste

1/2 tsp Cumin powder

1/4 tsp Ajwain (Carom seed)

1 tsp Chopped Green chillies

Salt to taste

Oil for deep frying

For the Gravy :-

2 chopped Onions

2 tsp Ginger-garlic paste

1 chopped Tomato

1 tsp Curry powder

1/2 tsp Haldi (Turmeric) powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder

Cinnamon (Dalchini) -1 piece

Cardamom (Aleicha) - 1 no.

Clove (Labang) - 1 no.

A Bay leaf

1/2 tsp Kasoori methi

2 tsp Cashew (Kaju) paste

1/2 tsp Sugar

Salt to taste

Method :-

For the Koftas :-- Wash, peel the skin and grate the lauki. Sprinkle a little pinch of salt over the grated lauki and keep aside for 20 minutes to remove excess water. Squeeze out as much water as you can from them, so that your koftas won't be a soggy mesh. Mix all the above ingredients of Koftas except oil to for a dough. Make small oval shape balls and deep fry it till golden brown in colour. Set aside.

For the Gravy:- In a wide pan, heat some oil, add sugar. when it turns brown add bay leaf, cinnamon, cardamom, cloves. Add the chopped onion and fry for few minutes. Then add ginger-garlic paste and saute a while. Add cashew paste to it and stir well. Then add chopped tomatoes, haldi powder and salt. Fry for 5 minutes until the oil leaves the sides of the pan. Now add the curry powder, coriander powder, kasoori methi, garam masala and stir again for 5 minutes. Add 1/2 cup water to it and let it boil on simmer. Then add the koftas and again boil it for few minutes, so that the curry gets mixed with the koftas. Remove from fire and serve with Roti or rice..

A SIMPLE CABBAGE CURRY

Ingredients :-

1 medium sized Cabbage

1 Potato (cut in lengthwise)

1 Onion sliced

2-3 chopped Green chillies

1 chopped Tomato

1 tsp Panch phutan (mixed of cumin seed, mustard seed,fennel seed,fenugreek seed,nigella seeds)

2 tsp Dhania (Coriander) powder

1/2 tsp Red chilli powder

6-7 Garlic cloves (Crushed)

1/2 tsp Turmeric (Haldi) powder

2 tsp Oil

Salt to taste

Method :-

Wash, clean and cut the Cabbage into small pieces. Heat oil in a pan. Add panch phutan to it, when it start to crackle add sliced onion, crushed garlic, chopped green chillies and saute till slightly browned. Add dhania powder and red chilli powder to it and fry for 1-2 minutes. Now add shredded cabbage and potato pieces and mix it well. Add salt as per your taste. Cover it with a lid and cook it for another 5-8 minutes, so that cabbage will be cooked completely. Open and fry for few minutes in high flame till the water completely evaporates. Switch off the flame and serve with any variety of rice or roti.  :-)