Malai Kofta

Malai Kofta

I have been waited to make this dish for such a long time and finally attempted last week. My husband liked this so much. I picked this dish from Sanjay Tumma the Vah-Chef.

Ingredients For Kofta Balls:

• 2 big carrots or 6 baby carrots
• ½ cup of frozen peas or ½ cup of soaked fresh peas (soak around ¼ cup of fresh peas in water for about 3 hrs.)
• ¾ cup of grated paneer
• ½ cup of boiled and grated potato
• 1 tblsn of finely chopped green chilies
• 1 ½ tsp of coriander powder
• 1 tsp of cumin powder
• 1 tsp of red chilly powder (adjust it)
• Salt to taste
• ¼ cup of white corn flour or all purpose flour (maida)

Ingredients For Gravy:

• 1 cup of chopped onions
• 1 cup of chopped tomatoes
• 2 Tblsn of fried cashew-nut powder (Dry roast 20-25 whole cashews till done. Let them cool. Grind them to a powder.)
• ½ - ¾ cup of heavy whipping cream
• 1 Tblsn of coriander powder
• 1 ½ tsp of cumin powder
• 1 tsp of red chilly powder (adjust)
• Black Jeera or Shahjeera
• 1 Tblsn of ginger-garlic paste
• ¼ tsp of turmeric powder
• A handful of finely chopped coriander leaves
• Salt to taste
• 2 Tblsn of oil

Process:

Making Kofta Balls:

• Peel the skin of 2 big carrots and cut them into big chunks. Put them in a pressure cooker. Add ½ cup of soaked peas or frozen peas. Add water to the bottom of the pressure cooker. Keep carrots and peas in a bowl.


• Cover it with a lid and pressure cook them for 3 whistles. Wait till the pressure goes off. Strain the water and wait till it comes to room temperature or till you can hold them. Take the cooked carrot chunks and cut them to small pieces. Take all the cooked and chopped carrot and cooked peas to a muslin cloth and squeeze out all the water from it. It is the important step do it perfectly. Keep the squeezed water aside.

• Take a big bowl and add in ¾ cup of grated paneer, ½ cup of boiled and grated potatoes and this cooked and squeezed carrots and peas.

• Add 1 Tblsn of finely chopped or ground green chilies. Add in 1 ½ tsp of coriander powder, 1 tsp of cumin powder, 1 tsp of red chilly powder (adjust) and enough salt.

• Mix the mixture well. The mixture should be almost dry. If not add some bread crumbs if you have or corn flour into the mixture which evaporates all the moisture in your mixture and mix well.

• Now make around 10-12 small dumplings out of the mixture and roll them on corn flour / maida (to remove extra moisture) and keep them aside.

• Now heat oil for deep frying the kofta balls. Fry the dumplings into the heated oil on medium heat till light golden brown colour. (When you fry them on less heat the inside of the kofta balls will be cooked nicely.)


• Transfer the fried dumplings into a colander or to paper towel. (Till now one big job is done.)



Making Gravy:

• Heat 2 Tblsn of oil in a wide pan.
• Add chopped onions and fry for 2 minutes.
• Add 1 Tblsn of ginger-garlic paste and fry till the rawness goes off.


• Add chopped tomatoes.


• Add a pinch of turmeric powder, a pinch of salt, 1 tsp of red chilly powder, 1 Tblsn of coriander powder, 1 ½ tsp of cumin powder fry for a while. Add the squeezed out water from the cooked carrots. Cover it and cook till tomatoes become mushy.


• Let them cool and grind them to a smooth paste add water if required at the time of grinding. Keep the ground paste aside.



Combining:

• Heat 1 Tblsn of oil in the same pan. Add in 1 tsp of black jeera to it and fry till they crackle.

• Add the ground paste to the pan. Add around ½ - 1 cup of water to it. Bring the paste to a boil and cook till all the froth disappears.


• Now add ¾ - 1 cup of heavy whipping cream to it. Again bring that to a boil.


• Then add 2 Tblsn of fried cashew nut powder to it and mix well which adds-up the taste and thickens your gravy too.

• Now gently drop your fried koftas to the pan and turn-off your flame. No need of cooking koftas in the gravy. It will absorb the juices from the gravy from that remaining heat.


• Now sprinkle a pinch of garam masala on the top of it. And add a handful of chopped coriander leaves.


• Mix well and cover it and set aside for 5-10 minutes.


• You can have these koftas with pulkas/chapathi/naan/roti/fried rice/biryani etc.,

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Masala Rice with Channa Masala Powder

Masala Rice with Channa Masala Powder

I have picked up this recipe from Show Me The Curry. It's really quite simple to make and tasty to eat either. It tastes similar to tamarind rice.

Serves:

As a main course: 2 people.
As one of items in the menu: 4-5 people.

Ingredients:

1 1/2 cups of basmati rice
2 1/4 cups of water
3-4 Tblsn of Channa Masala (I used store-bought channa masala)
2 tblsn of oil
2 tsp of mustard seeds
1/4 cup of peanuts
1 Tblsn of finely chopped green chilies (around 10 small in no.)
a few curry leaves
a handful of chopped coriander leaves
and finally enough salt

Process:

Wash and soak basmati rice for 30 minutes in water. Drain the water from the rice and add 2 1/4 cups of water to it. Allow it cook till done.


Mix 3-4 Tblsn of channa masala when the rice is hot itself and keep aside.

Note: If you are going to make with left-over rice just mix the powder into it and sprinkle little water on the top of it and cover it with a wet tissue paper and microwave it for a minute. Give a turn nicely and sprinkle little water and cover it with a wet tissue paper and microwave it for 1 more minute.

Take a big pan and heat 2 Tblsn of oil to it. Add 2 tps of mustard seeds and let them crackle. Then add 1/4 cup of peanuts to it and fry nicely till done.


Add 1 Tblsn of finely chopped green chilies and a few curry leaves to the pan. Let them fry till the green chilies turn slightly white in colour or wrinkle.


Add in cooked rice which is mixed with channa masala to the pan. Add in enough salt to it. Stir continuously for 3-4 minutes on medium-high.


Add a handful of chopped coriander leaves and mix well.


Transfer the rice to a serving bowl.


Serve with or without curd of ones choices.

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Alasandala Vada / Black Eyed Peas Vada

Alasandala Vada / Black Eyed Peas Vada

I came to know about these vadas from Indira. I liked them very much. I felt they are much more easier and better than regular medu vadas.

Makes: 30-32 Vadas

Ingredients:

• 2 cups of Black Eyed Peas /Alasandalu
• 2 cups of chopped onions / 1 big onon
• 1 Tblsn of roughly chopped green chilies
• 1 ½ Tblsn of roughly chopped ginger
• Salt to taste
• Oil to deep fry

Pre-requisite:

Clean and soak 2 cups of black eyed peas in plenty water for 4 - 6 hrs.


Process:

1. Drain the water from soaked black-eyed peas and grind it to a coarse paste by adding green chilies, ginger & salt without adding water. (If you are not able to grind just sprinkle little water / 1 tsp – Tblsn of water) (But grinding this is much more easier than normal regular vada.) Mix the ground batter well.

2. Add chopped onions and mix well.


3. Heat oil for deep frying the vadas.

4. (Wash both of your hands and wipe them with a dry cloth.) Take a small amount of ground batter. Flip over lightly in air to make smooth round ball. Put that smooth round ball on your left palm. Pat on it gently to make it flatten. Make a hole at the center of it. And drop gently in the heat oil.


5. Fry it on medium heat so that it will be well cooked. Fry both sides till golden brown. Remove from oil.


6. Serve hot with coconut chutney.

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Curries/Side-Dishes For Rotis/Pulkas/Chapathi

Curries/Side-Dishes For Rotis/Pulkas/Chapathi

Black Channa Curry	Thotakura Perugu	Rajma	Shahi Paneer
Brinjal Gojju	Black-Eyed Pea	Carrot Peas Curry	Aloo Bartha
Baingan Ka Bartha	Tri-Color Capsicum	Aloo Palak	Cholle
Palak Paneer	Snake-Gourd	Corn Curry	Aloo Gobi
Aloo Chick-Peas	Malai Kofta

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Desserts/Sweets

Desserts/Sweets

Godhuma Halwa	Basundi	Puran-Poli	Bread Halwa
Chalimidi	Rasmalai	Mango Ice-Cream	Carrot Halwa
Fruit Custard	Nuvvundalu	Junnu With Powder	Sweet Pongal
Sunnundalu	Coconut Burfi	Rawa Laddoo

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Beverages

Beverages

AvocadoMilkShake	Chai/Tea

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Salads

Salads

Broccoli Salad	Kosambari

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Chaat & Snacks

Chaat & Snacks

Pulka Chaat	Chivda	Chekkalu	Curry Puff
Pav Bhaji	Corn Chaat	Boiled Peanuts	Masala Peanuts
Guggillu-1	Guggillu-2

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Black Channa Curry /Aloo Chickpeas Curry

Black Channa Curry /Aloo Chickpeas Curry

My friend Archana served poori along with this curry. It tasted awesome. Till then I had a notion that nothing will be good with poori other than that aloo curry which exclusively for made poori. We can have this curry along with poori, pulka, or rice.
Serves: 4-6 people.

Ingredients :

• 1 cup of black channa
• ½ of the big onion or ¾ cup of chopped onion
• 3 tomatoes chopped
• 4 cloves of crushed garlic
• 2 Tblsn of fresh shredded / grated coconut
• Salt to taste
• ½ tsp of Sugar (optional)

To Grind:

• ¼ cup coriander seeds (dhania)
• ¼ cup cumin seeds
• ¼ cup dry red chilies (tightly)
• 1 Tblsn raw rice
• 1 tsp turmeric powder
• A handful of curry leaves

Dry roast all the above ingredients. Let them cool. Then grind them to a fine powder. For this preparation it takes 2-3 tblsn of powder adjust it according to your taste. And you can store the rest of the powder in an air-tight container.

For Seasoning:

• 3 Tblsn of oil
• 1 tsp of mustard seeds
• 1 tsp of urad dal
• A few curry leaves

Pre-requisite:

Clean black channa with water and soak them in water for 6-8hrs or overnight.

Process:

• Wash soaked black channa once again with water and add them to a pressure cooker. Add enough water and salt and pressure cook it for 3 whistles. Wait till the pressure goes off.

• Heat 3 tblsn of oil in a pan. Season it with mustard seeds, urad dal, curry leaves & crushed garlic.

• Add chopped onions and fry them till translucent.

• Add cooked channa along with water.

• Add chopped tomatoes and 3 tblsn of ground powder. Don’t add salt at this stage. Cover and cook for 15-20 minutes by stirring up intermittently and add little water if required because the curry should be gravy.

• Add 2 tblsn of shredded coconut and ½ tsp of sugar and cook for 5 minutes.

• Add chopped coriander leaves mix well and turn off the heat.

• Transfer the curry to a serving bowl and garnish it with chopped coriander leaves.

Aloo Chickpea Curry

In the same way you can even make with chickpeas too. But I have added 1 peeled and chopped potota after adding cooked chickpeas into the pan. And I have added 3 Tblsn of tomato puree along with the tomatoes.

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Thotakura Perugu Kura

Thotakura Perugu Kura

This is the dish which is tasty to eat and healthy for our body too. You can make this dish without oil. You don’t even feel that there is no oil in it. Leafy vegetables are very good for health. We should include leafy vegetables to our diet daily. You can make the same curry with palak too. Definitely give a try.

Recipe Source: Dr.Manthena Satyanaryana Raju

Serves: 2 People or 12-15 pulkas

Ingredients:

• Amaranthan Leaves Thotakura --- 2 bunches or when chopped 2 ½ tightly.
• Green Chilies --- 10 small
• Onion --- ¼ of big US onion or 1 normal onion
• Tomatoes --- 4 small or 1-1 ½ cups when chopped
• Curds --- 1 cup

• Coriander leaves --- 10 - 15 strands or 1/4 cup tightly

• Salt --- 1/2 - 3/4 tsp (adjust)

Ingredients To Grind:

• Peanuts --- 2 Tblsn
• Urad Dal --- 1 Tblsn
• Channa Dal --- 1 tsp
• Sesame Seeds --- 1 tsp
• Curry leaves --- a few or 10 around

Ingredients For Seasoning:

• Channa Dal --- 1 tsp
• Urad Dal --- 1 tsp
• Curry leaves --- a few

Process:

1. First clean the leaves with water. Cut the edges of the strands. Chop finely and add them to a pressure cooker directly. Slit 10 green chilies and them to the pressure cooker. Chop ¼ of a big onion into pieces and add them to the pressure cooker. Chop 4 small tomatoes and add it to the pressure cooker. Add ½ cup of curds to the pressure cooker. (No need of adding water to the cooker). Mix well and pressure cook it for 3 whistles. Wait till the pressure goes off.


2. In the meanwhile, dry roast all the above said ingredients (Peanuts, channa dal, urada dal, sesame seeds and curry leaves). Let them cool and grind them to a fine powder. (No need of removing the skin of peanuts.) Keep that aside.


3. In the same pan dry roast channa dal, urad dal and a few curries for seasoning/tadka/popu and keep them aside.


4. When the pressure comes again turn the heat on and add the prepared powder, seasoning which made and kept aside and chop a few coriander leaves, the rest of the curds (1/2 cup) and ½ -¾ tsp (adjust) of salt to the cooker. Cook for 10 minutes on medium heat by mixing occasionally.

5. Turn off the heat. Transfer the curry to a serving bowl. When the curry is warm have it with hot pulkas with sliced onions. Tastes good.

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Whole Bitter Gourd Fry

Whole Bitter Gourd Fry

We call ‘Bitter-gourd’ as ‘Kakarakaya’ in telugu.

This fry tastes wonderful. Being it is a deep fry it is good to make quite often. You can try this ‘Bitter-Gourd Curry’ too which is also tasty.

Recipe Source: My Mom.

Serves: 2-4 people.

Ingredients:

• Bitter Gourd --- 8
• Oil --- To deep fry
• Red Chilly Powder --- 1 tsp heap
• Salt --- 1 tsp
• Ghee --- 2-3 drops on each fried bitter gourd

Process:

1. Peel the skin of the bitter gourd slightly. Wash them with water. Cut the edges of bitter-gourd. Make a slit for each bitter-gourd. If the bitter-gourds are too big cut them to half. Try to select tender ones for this fry. If they are too bitter soak them in salted water for about 30 min after slitting them. Then squeeze nicely to remove all the water.

2. Heat oil in pan for deep fry on medium heat. (Try not to use non-stick pans for deep fry which is not good for health.) The oil should not be too hot. If the oil is too hot the fried bitter-gourd becomes crisp after frying and won’t be good. They should be soft after frying. So, keep the heat on medium and fry.



3. Drop silted bitter-gourds and fry till they turn to light dark color, which has taken around 20 minutes for a batch to me. Don’t over fry them. Transfer the fried bitter-gourds to a paper towel.

4. In the meanwhile, add 1 tsp heap of red chilly powder and 1 tsp of salt into a bowl. Mix well and keep aside.

5. When you are done with frying, stuff with the mixed powders to the slit of the bitter-gourd and add 2-3 drops of ghee / clarified butter onto the slit.



6. Have them with hot rice. Tastes wonderful. I love this fry.

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Sesame Seeds Laddoo

Sesame Seeds Laddoo

These are called "Nuvvundalu" or "Chimmiri" in Telugu.

Sesame seeds are very rich in calcium. One laddoo will provide enough calcium required for that day. It is very healthy being it is made out all natural products.

Recipe Source:

Manthena Satyanarayana Raju

Makes:

9 Laddoos

Ingredients:

1. Sesame Seeds (Nuvvulu)(White) --- 1 Cup
2. Dates --- around 12 big size or ½ cup when grinded or mashed
3. Dry Coconut Powder --- 2 Tblsn
4. Honey --- 1 Tblsn

Process:

• Dry roast sesame seeds on medium heat. Let them cool. Grind them to a fine powder and take it to a bigger bowl which will be easy at the time of mixing the mixture to make laddoos.

• If the dates are very soft no need of grinding them or else grind them to a smooth paste. Don’t add anything at the time of grinding. Add this to the dry roasted sesame seeds powder.

• Add 2 Tblsn of dry coconut powder to the bowl.

• Mix them nicely till all the above mixes uniformly. Check the sweet if needed add enough dates paste.

• Add 1 Tblsn of honey to it. Mix well.

• Now make laddoos.

Storage:

Keep the laddoos in an air-tight container.

Self-Life:

Around 15 days. No need to refrigerate.
 

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Appetizers / Starters

Appetizers / Starters

Aloo Bonda	Channa Dal Vada	Bread Pakoda	Veg.Cutlets
Mint Kebabs	Vada/Gaare	Onion Pakora	Palak Cutlets
Gobi Manchurian	Aloo Tikki	Alasandala Vada

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