Cabbage - Eggs Kootu / Muttai Koss + Muttai Kootu

Koss Kootu:

Ingredients:

Cabbage 1 small head - chopped
Eggs 2
Chana dhal 1 cup
Green chilies 3 chopped
Ginger 2" grated
Garlic 4 cloves minced
Onion 1 large chopped
Tomato 1 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Cilantro to garnish.

Method:

Cook lentils with enough water, till tender but not mushy. Maybe add some salt to it. Set aside.

Heat oil in a wok, add the tempering spices followed by chilies, ginger, garlic and onions...fry real good. Then followed by tomatoes, cooked lentils and cabbage.

Further add salt, turmeric and chili powders. Cover and cook briefly, once the cabbage is done, remove lid and add the eggs, scramble them over high heat...let the excess moisture be sucked up.

Serve warm as a side dish with your lunch.

Muttai-Koss Kootu / Cabbage Kootu

Koss Kootu:

Ingredients:

Cabbage 1 small head - chopped
Chana dhal 1 cup
Green chilies 3 chopped
Ginger 2" grated
Garlic 4 cloves minced
Onion 1 large chopped
Tomato 1 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Cilantro to garnish.

Method:

Cook lentils with enough water, till tender but not mushy. Maybe add some salt to it. Set aside.

Heat oil in a wok, add the tempering spices followed by chilies, ginger, garlic and onions...fry real good. Then followed by tomatoes, cooked lentils and cabbage.

Further add salt, turmeric and chili powders. Cover and cook briefly, once the cabbage is done, remove lid and turn the heat to high...let the excess moisture be sucked up.

Serve warm as a side dish with your lunch.

Muttai Koss-Siruparuppu Poriyal / Cabbage-Mung Dal Subzi / Cabbage Kura

Cabbage Thoran:

Ingredients:

Cabbage 1 small head - sliced thinly
Mung dal(lentils) 1 cup soaked for 20 minutes
Salt to taste
Green chilies 3 sliced
Curry leaves few
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Oil few spoons.

Method:

Cook lentils along with salt till tender...not mushy, hope you got me!

In a wide wok, heat oil. Add the tempering spices. Followed by chilies, salt and cabbage. Stir-fry briefly...then add the lentils to it, continue frying over high heat.

Serve warm as a side dish for South Indian meal.

Purple Cabbage Usili

Red Cabbage Usili:

Ingredients:

Cabbage - layered and chopped
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Thuvar dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 table spoons.

Method:

Dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind thuvar dal bit coarsely and set aside.

Heat oil, in a wide pan. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

Add green chilies and cabbage. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add the wet ground paste and cook without lid. Let the dal paste get well coated with the vegetable. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed. The dal should not be wet or undercooked anymore. It should be sort of crispy and fragrant now.

Serve this hot as a side dish to rice or chappathi/roti.

Mixed Vegetables Masal Vadai - Spicy Veg Fritters

Mixed Vegetables Masal Vadai:

Kaikari Paruppu Vadai. Kaikari Masala Vadai.

Ingredients:

Ingredients:

Oil for frying
Chana dal 1 cup
Choice of you veggies - finely chopped
Onions finely chopped
Green chilies finely chopped
Mint leaves few
Salt
Cilantro leaves
Curry leaves
Ginger 2" grated
Garlic paste 1/2 spoon
Dry red chili flakes
Fennel seeds - powdered 1 spoon
Fennel seeds 1/2 spoon
Cloves 2 crushed
Cinnamon 1 small stick crushed

If you are not so much into spices...skip the last 3 mentioned items.

Method:

Finely chop the vegetables.

Soak the lentils for about 20 minutes and coarsely grind them, by adding very less water.

Now throw in all the spices and stuff mentioned...bring it to vadai consistency batter.

Heat oil in a shallow frying pan, shape them and shallow fry till crisp and nice.

Serve warm to go with you tea.

Mixed Vegetables Stir-Fry - Flavors of Coconut Oil

Carrot-Beans-Cabbage Poriyal:

Though I never liked any of the hostel's mess food,(I lived in)...but somehow, I unconditionally fix some of their recipes I managed upon. This aint a fancy menu, kind of fix recipe while cleaning the pantry. Here is a recipe for your leftover stuff: Just toss some of your favorite vegetables, temper them in a usual way, run few spoons of coconut oil and garnish it with grated coconut. Aaah, it looks bright and aromatic, right. Bet, no one will notice the difference. Just relax and enjoy.

Ingredients:

Carrots 2 chopped
Beans 100 grams - chopped
White Cabbage 100 grams - chopped
Green chili 1 finely chopped
Salt
Mustard seeds 1/4 spoon
Urad dal 1 spoon
Coconut oil 1/2 spoon
Grated coconut to garnish 2 spoons.

Method:

In a wide wok, heat oil. Temper the spices and followed by beans and carrot. Stir-fry for few minutes, when they are almost done, add cabbage. Salt them.

Garnish with grated coconut and remove from heat.

Cabbage Usili - Treating Vegetables Special:)

Muttai Koss Paruppu Usili:

Muttacose Paruppu Usili. Koss Usili.

Did I tell you this? When I tried (yeah, didn't succeed)to practice vegetarianism for the past few months...I happend to discover my own culinary skills. Before that, I never paid attention to the vegetables...used to stock them up as a routine stuff, and stir-fry in a very basic way. Now, started appreciating all the goodness they possess. Treating them special, fashioning the old recipes. Good, it worked...like it a lot.

Ingredients:

Cabbage - layered and chopped
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Thuvar dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 table spoons.

Method:

Dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind thuvar dal bit coarsely and set aside.

Heat oil, in a wide pan. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

Add green chilies and cabbage. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add the wet ground paste and cook without lid. Let the dal paste get well coated with the vegetable. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed. The dal should not be wet or undercooked anymore. It should be sort of crispy and fragrant now.

Serve this hot as a side dish to rice or chappathi/roti.

Egg Rolls

Egg Rolls:

Sudden fix with left over stuff! Towards the end of the week, I tend to clean up all the left over stuff and make use of long lying eggs, vegetables and dough! Evening snack, ready in minutes!

Ingredients:

Rolling Sheets:

All purpose - dough
Egg white 1 - for egg wash
Oil for basting
Dry Flour for dusting.

For the Stuffing's:

Eggs 4
Salt
Carrots, beans, cabbage - thinly sliced
Green chilies 1 sliced
Green onions 2 sliced
Soy sauce
MSG 1 pinch
Oil few spoons
Oil for pan frying.

Method:

In a wide griddle, heat oil. Scramble eggs with pinch of salt. Then set aside.

In the same oil, saute vegetables with pinch of salt, MSG and soy sauce. Set aside as well.

Make equal parts out of dough. Roll them into thin spread, bast with oil and sprinkle with dry flour. Repeat the same for 4 times minimum...until you get the neat stiff egg roll sheets!

Now bast the inner side of the sheet with egg whites(egg wash). Place a spoonful of stuffing now(scrambled eggs + vegetables, green onions). Fold them to your desired shapes. Repeat the same for the remaining stuff!

Fry these in hot oil, till crisp! Serve warm along with tomato ketchup!

Beer Battered Veg Seekh Kebabs

Vegetable Kebabs:

Beer Battered Vegetable Kebabs, Beer Battered Kebabs. Meat alternative Kebabs.

One place I really enjoy eating out is Delhi, over the series of successive dynasties, it had brought great influence in their culture and food. I consider 'Delhi' as the best place for eating out. Whether its punjabi Dhaba, Rajputs food, Afgani's cuisine, Mughals or English & now International...I love it! As being a great fan of Mughal food, it became like a ritual for me to explore more about their culture, music, art and architecture. If I want to talk about Mughals history of food & life, I could talk all day long. So let me keep it simple... Delhi, Karim Restaurant the legendary place is always on top of my list! Very few places still prepare their menu in the old original form, as they did for our Mughal Kings & Royals. Old Delhi still holds up the tradition! Several Restaurant owners prepare their secret spice blend right from the scratch using mortar and pestle(like me).Imagine series of outside influence from English to Tandoor. Maybe most of the chefs today in these famous restaurants are descendants from Royal kitchen(not sure, but came from trustable sources).

I love goofing around with my friends at Chandani chauk and Connaught place. Chandani chauk has several oldest restaurants to dine, all from a century ago! Myself and my friends Suneeta Mukherji, Neetu Bansal had a great time out there!!!

This is one of my favourite appetizers, Kebabs!!! Yeah.....I happen to taste meat kebabs at Karim's place, but worked on recreating the same with available veggies here, as AK never gets his chance of appreciating Mughal cuisine. So here is my Veg Version, hope you all will enjoy it!

Ingredients:

Veggies of your choice(I used carrots beans, cabbage)
Golden potatoes 2 large (boiled, peeled 7 mashed)
Salt
Green chilies 3 finely chopped
Ginger grated 2 spoons
Garlic minced 2 spoons
Onion large finely chopped
Cinnamon powder 1 pinch
Cloves powder 1 pinch
Caradamom powder 1 pinch
All spice powder 1/4 spoon
Garam masala powder 1/4 spoon(optional)
Pepper powder 1/2 spoon(optional)
Beer 1 pint
Cilantro few chopped
Corn flour 2-4 spoons
Egg whites for binding(optional)
Oil for deep frying(if you intend to fry/one could bake, broil, grill them too).

Method:

Steam cook veggies and squeeze away excess water. Then mix them with all the other ingredients(except oil). Make a neat dough.

Allow this to stand for about an hour or so in the refrigerator.

Now make equal parts out of it, Then skewer them.

Either grill, bake or broil them. To get the deep color I deep fried from for quick 2minutes.

Vegetable Manchurian

Vegetable Manchurian:

Veg Manchurian. Restaurnat Style Veg Manchurian.

Being a carnivore....never appreciated veggie food in the restaurant. But very rarely do order veg' appetizers and soup for my friends(almost all my friends were vegetarians, during college). So only on such occasions, came across some delightful veg recipes, purely practised only in restaurants.....got to say 'veg Manchurians are the yummiest veg appetizers'. Later I did make them several times at hostel. Since the kitchen was not well equipped, it never turned up like the restaurant ones.

As my pantry was full of veggies and I was bit confused what to fix, thought of my long lost fav' recipe! Good that I had all the sauces this time in hand. As most of the time, I will be missing few ingredients that the recipe calls for....so I give up making them on the whole!!!

Ingredients:

Veggies chopped into teeny meeny bits(carrots, beans, cabbage was my choice)
Salt
MSG
White pepper 1 spoon
Soy sauce light
Green chilies 2 chopped finely
Green onions(white part alone finely chopped)
Corn flour
Egg whites from an egg
Oil for deep frying
Tomato sauce
Soy sauce heavy
Hot sauce(optional, I didnt use any)
Onion 1 medium finely chopped
Green chilies 3-4 chopped
Garlic 7 cloves chopped
Ginger 2" chopped
Green onion 4-6 chopped
Sesame oil few spoons.

Method:

Steam cook all the veggies and squeeze away the water. Maybe use them in making soup later!

Now mix salt, MSG, pepper, chilies, soy sauce, flour, egg white and green onions. Bring them to tuff dough. Make equal parts out of it.

Now deep fry them in warm oil, till golden o reddish brown.

In a separate pan, heat sesame oil. Add chilies, onions, ginger and garlic, saute them. Add fried veg-balls too.

Now add all the sauces, let it coat to all the sides, add green onions and remove from heat.

Enjoy as an appetizer! Yummy right!!!

Cabbage Soup:

I prefer traditional South Indian Soup over any chinese/continental way! Yeah....rich in spices and fresh veggies certainly makes it delectable! The spices induces the digestive juices. Veggie's vitamins, both water soluble and fat soluble are retained in the soup bowl!

I chose cabbage today! Some of its medicinal uses: Infact most of the crusiferous greens, brussels sprouts, cauliflower, broccoli, bok choy, chinese cabbage, napa cabbage, purple cabbage all contain sulforaphane and indole-3-carbinols, the two potent anti-cancer molecules!!! These substance helps to detoxify certain carcinogenic substances! Prevent from developing into malignant tumors! They also promote the death of cancer cells and block their growth!!

So many vegetables are cancer fighting but enough cooking makes them to lose their sulphurous aroma and becomes sweet! These veggies to be treated gently to retain their vitality. So try to fix a soup dish or a stir-fry! See my cabbage stir-fry! They would be much like freshly sliced! I adore my Mommy now....she tosses her veggies for just quick 2 minutes fry. She never uses any strong flavours or seasonning! The veggies look exactly in the same color as fresh ones!!! Amazing!

Ingredients:

To be Toasted Each Seperately and Powdered Togather:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Cabbage (green ) - shredded 1 bowl full
Scalion 1
Tomato 1
Cilantro leaves few
Salt
Turmeric 1 pinch

Sesonning:

Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add chooped ingredients, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water...bring it to boil. Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices and veggies flavour steep into the soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.

Vegetable Pakoda:


Veggie Pakoda. Vegetable Fritters. Vegetabel Pakora.

Ingredients:

Mixed Vegetables(carrots, beans, cabbage - sclied matchsticks
Begal gram flour 1 cup
Rice flour few spoons
Red Onions medium size 2 thinly sliced
Gren chilies thinly sliced 6
Freshly wet-ground mint- 2-3 spoon
Ginger 3" inch- peel and wet grind
Garlic 6 cloves -peel and wet grind
Fennel seeds 2-4 spoons
Curry leaves 1 cup
Salt as per taste
Baking soda 1-2 pinch
Bakind salt 1-2 pinch
Ghee 1-2 spoons
Oil for frying.

Method:

In a large bowl add few spoons of ghee and baking powder, baking salt and salt. Mix them well.....until all the salt dissolves thoroughly.

To this add gram flour, rice flour. Mix them thoroughly. To this further add mint paste, ginger paste and garlic paste and mix them, until the paste is well incorporates in this.

Now toss your sliced cabbage, onions, curry leaves and fennel seeds. Still maintaining your whole mixture in dry form. Never attempt to add any water to this. (If you add any water to this....it becomes bonda or bajji)

Heat oil in a deep pan. Maintain your stove over medium heat. Just before dropping your pakoras.....sprinkle water very sparingly over your dry mixture.

Its always good to transfer only little of dry mixture to a plate and sprinkle water to it. Instead of all the mixture. One need to transfer the mixture to the plate for each batch. So that we can avoid sprinkling water to all the reserve mixture.

Deep fry them till golden to redish brown color.

Serve hot with hot or tomato sauce.

Pineapple Shrimp Fried Rice:(Indo-Chinese Style)

Ingredients:

Basmathi Rice/Any long grained rice 1 cup
Sesame oil 1/2 cup
Ginger 2" peeled,chopped & minced
Garlic 4 cloves choped & minced
Pineapple -cubed 1-2 cups
Carrots 1 small - chopped fienly
Beans 50 grams - chopped fienly
Cabbage - fienly chopped
Red Bell peppers 1 sliced
Salt
MSG 1 pinch
White pepper 1 spoon
Rice starch 1 spoon
Eggs 3
Shrimps 15-20 pieces
Soy sauce 2-4 spoons
Red chili sauce(not the hot sauce)
Toamto paste 1-2 spoons
Green onions to garnish.

Mehtod:

Cook rice with salt and few spoons of oil. When it is done, spread them over a wide tray and set under fan.(To get well seperated and stiff rice) Or its always better to use cold cooked rice.

Marinate chicken and shrimps each seperately with salt,light soy sauce, white pepper and rice starch.

In a wide skillet, heat few spoons of oil. Break-in eggs. Sprinkle salt and pepper, scramble them and set aside.

In the same skillet, heat oil. Stir-fry shrimps over high heat. When it is done, set them aside.

Now stir-fry carrots, beans, cabbage & bell peppers. Add pich of MSG to maintain
its color. Set these aside as well.

Now heat the same or seperate heavy bottomed skillet. Add oil. Stir-in ginger and garlic. Stir-fry till its raw odour is gone.

Further add rice, break up if there is any lumps. Stir-fry till oil coats evenly to it. Add chili, tomato paste and soy sauce to it. Stir-fry till the rice slightly
becoems crispy.

Now add all the stir-fried veggies, shrimps, scrambled eggs and pineapple to it. Give a thorough turn.

Garnish with green onions and serve warm. Enjoy!

Cabbage Sambar

Cabbage Sambar:

Tamil Nadu Vegetable Sambar. Muttai Koss Sambar. Gobi Sambar. Koss Sambar.

Ingredients:

Cabbage 1 small head (sliced)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in sliced cabbage and stir-fry for 2 minutes.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Hot n Spicy Shrimp Noodles:(Indo-Chinese)

Ingredients:

Noodles 1 box(wheat based)
Shrimps with tail fins on 20 numbers
Carrot 1
Beans 50 grams
Cabbage shredded 50 grams
Bell pepper/Capsicum( red/green/yellow )1
Eggs 3
MSG pinch
Salt
Thick Soy Sauce few spoons
Hot Sauce 1 spoon(optional)
Garlic based soy sauce few spoons
Asian Red chili Paste 1/2 spoon(optional)
Asian Garlic Sesame oil few spoon
Chinese 5 spice powder 1 spoon
Spring Onions a bunch to garnish.

Method:

Chop all the veggies into 1 inch size bits. Set aside.

Wash shrimps and marinate in soy, hot sauce, chinese 5 spice powder, salt and MSG.

In a large croak pot, boil water. Stir-in noodles. Cover and cook for few minutes.

When the noodles is done soft, run this water over a large colander. Drain well. Wash this cooked noodles with cold water. This avoids stickyness. Set aside.

Heat oil in a large wide, heavy bottomed wok. Crack eggs, Add enough salt and scramble them well. Then set aside.

In the same, heat little more oil. Add veggies and stir-fry for a while. Add salt and MSG. Set this aside too.

Heat oil, stir-fry the marinated shrimps over high heat. When they turn crisp set aside.

Now heat oil again, stir-in noodles. Add scrambled eggs, veggies,shrimps, soy sauce, garlic soy, chili paste and chinese 5 spice powder. Stir-fry over high heat.

When they are aromatic and well fried. Remove from heat and garnish with spring onions.

Serve warm with tomato ketchup. Enjoy!

Fried Veggie Noodles:

Ingredients:

Noodles 1 box(wheat based)
Carrot 1
Beans 50 grams
Cabbage shredded 50 grams
Bell pepper/Capsicum( red/green )1
Eggs 3
MSG pinch
Salt
Thick Soy Sauce few spoons
Garlic based soy sauce few spoons
Asian Red chili Paste 1/2 spoon(optional)
Asian Garlic Sesame oil few spoon
Spring Onions a bunch.

Method:

Chop all the veggies into 1 inch size bits. Set aside.

In a large croak pot, boil water. Stir-in noodles. Cover and cook for few minutes.

Whent he noodles is doen soft, run this water over a large colander. Drain well. Wash this cooked noodles with cold water. This avoids stickyness. Set aside.

Heat oil in a large wide, heavy bottomed wok. Crack eggs, Add enough salt and scramble them well. Then set aside.

In the same, heat little more oil. Add veggies and stir-fry for a while. Add salt and MSG. Set this aside too.

Now heat oil again, stir-in noodles. Add scrambled eggs, veggies, soy sauce, garlic soy and chili paste. Stir-fry over high heat.

When they are aromatic and well fried. Remove from heat and garnish with spring onions.

Serve warm with tomato ketchup. Enjoy!

Malai Kofta Curry:

When I was in Delhi....my friend Siva was crazy about Koftas. He used to eat dry koftas as lunch. He says...he liked to eat kofta before they make it soaking wet in the curry. Hmmmmm taste differs! So they make this 'Malai Kofta Curry' at our Hostel....only on special ocaasions. And our cook Kamalesh Roy was good at it. Myself and Poorani(my then roomie)used to enjoy this curry.

Ingredients:

For Kofta:

Gram flour 1 cup
Salt
Baking soda 1 pinch
Carrot 1 chopped
Beans 50 grams chopped
Cabbage shredded 1 cup
Potato cooked n mashed 1
Peas 1/4 cup
Green chilies 2 finely chopped
Onion 1 small grated
Ginger-garlic paste 1 spoon
Chili powder 1/4 spoon
Garam masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Oil for deep frying.

For Gravy:

Fresh Double Cream 1 cup( paal aadai/cream)
Green chilies 3 slitted
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 3/4 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1 spoon
Oil few spoons
Cilantro leaves to garnish.

Method:

For Kofta:

Bring all the above said ingredients togather in a large bowl(except oil) Mix them well. Add 1/2 cup of water and bring them to tuff dough like consistency.

Now heat up the oil. Wait till its smoky hot. Maintain the stove over medium to high heat.

Now make small koftas(like bonda) and fry them in oil. Maybe fry till they are done thoroughly deep inside and golden color outside, as well. Repeat the same to all the remaining dough. Always fry few at a time. Never crowd your oil.

Leave these koftas over kitchen napkins for a while and set aside.

For Gravy:

Heat few spoons of oil, in a handi(wok). Add chilies, onion paste and salt. Fry them till its raw odour is lost.

Now add ginger + garlic paste and fry real good. When they are fragrant, add tomato puree too. Cover and cook.

When oil shows up on sides. Add all the other spices mentioned above and bring this to gravy like consistency.

For Kofta Curry:

When curry is almost done, try to set the stove over medium heat.

Now dip each koftas in a cup of warm water and drop them in the curry prepared. Repeat the same for all the koftas.

Now add double cream to this gravy. Allow this to thicken over low heat for some more time. When you feel its ready, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for any rice dish or chappathi, pulka or roti.

Vegetable Kofta Curry

Vegetable Kofta Curry:(Version 1)

Ingredients:

For Kofta:

Gram flour 1 cup
Salt
Baking soda 1 pinch
Carrot 1 chopped
Beans 50 grams chopped
Cabbage shredded 1 cup
Potato cooked n mashed 1
Peas 1/4 cup
Green chilies 2 finely chopped
Onion 1 small grated
Ginger-garlic paste 1 spoon
Chili powder 1/4 spoon
Garam masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Oil for deep frying.

For Gravy:

Green chilies 3 slitted
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 3/4 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1 spoon
Oil few spoons
Cilantro leaves to garnish.

Method:

For Kofta:

Bring all the above said ingredients togather in a large bowl(except oil) Mix them well. Add 1/2 cup of water and bring them to tuff dough like consistency.

Now heat up the oil. Wait till its smoky hot. Maintain the stove over medium to high heat.

Now make small koftas(like bonda) and fry them in oil. Maybe fry till they are done thoroughly deep inside and golden color outside, as well. Repeat the same to all the remaining dough. Always fry few at a time. Never crowd your oil.

Leave these koftas over kitchen napkins for a while and set aside.

For Gravy:

Heat few spoons of oil, in a handi(wok). Add onion paate and salt. Fry them till its raw odour is lost.

Now add ginger r+ garlic paste and fry real good. When they are fragrant, add tomato puree. Cover and cook.

When oil shows up on sides. Add all the other spices mentioned above and bring this to gravy like consistency.

For Kofta Curry:

When curry is done, try to set the stove over medium heat.

Now dip each koftas in a cup of warm water and drop them in the curry prepared. Repeat the same for all the koftas.

Now let theis gravy thicken over low heat for some more time. When yu feel its ready, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for any rice dish or chappathi, pulka or roti.