Cabbage Kofta Curry

For kofta:-

2 cup of shredded cabbage

3/4 cup of besan (gram flour)

2 teaspoon coriander powder

1/2 teaspoon cumin seed

2 teaspoon ginger garlic paste

1 chopped green chilli

Salt according to taste

Oil to fry

Water few drops.

For gravy:-

2 medium onions (make puree)

2 medium tomatoes (make puree)

1 green chilli

2 tablespoon curd

1 teaspoon cumin seed

1 tablespoon coriander power, cumin powder, garam masala powder

1 teaspoon red chilli powder

1 teaspoon haldi powder

Pinch of hing

3-4 table spoon of oil

1 tablespoon ginger garlic paste

1.5 cups of water for gravy

Method for kofta:-

Mix together all the kofta ingredients. Make sure to mix this just before you are ready to fry the kofta otherwise it will become watery. Heat oil in a frying pan on a medium flame. It should have atleast 1.5 inch of oil in the pan. When it is hot slowly drop about 1 tablespoon of the kofta mix into the frying pan one at a time. Turn the kofta occasionally. Fry the koftas until they turn golden brown all around.

Method for gravy:-

Heat a oil in a pan in a medium flame. when iot is hot add hing and cumin seed. Stir fry for a minute. Add the onions and tomatoes puree , ginger garlic paste and all the masala powders and fry the masala in a medium flame until the tomatoes mixture starts leaving oil. Now add 1.5 cups of water and salt.As it become to boil reduce the heat to medium to low flame and let the gravy cook for a minute. Adjust the thickness of the gravy to your taste by adjusting the water. Add the preapred koftas and let it simmer for another 5 - 7 minutes. Turn off the heat and enjoy with paratha, roti

Thanks.

Bhindi (Okra) Fry

Bhindi - 400 gms

Onions - 200- 250 gms (cut into slices)

Haldi powder - 1 -2 teaspoon

Salt - according to taste

Dry Red Chili - 1

Oil - 2 - 3 tablespoon.

Method:-

Remove both end of the bhindi and cut into small pieces. Heat oil in a pan when it is hot add dry red chili and fry it for a second. After that add the bhindi and fry for a 1min. Then add haldi powder and salt and fry it in a medium flame. When the bhindi is half cooked then add the onions and cook it until the onions become crispy. Once it becomes crispy (both onion and bhindi) it means that it is ready to eat.

Enjoy with roti, paratha and poori.

Thanks

Khichdi

1/2 Cup - Rice

1/2 Cup - Daal (Lentil)

1/2 Cup - Green Veggies (potato, beans, cauliflower , palak)

1/2 teaspoon - Cumin Seed

1 Dry Red Chilli

3 - 4 Tablespoon - Oil/ Ghee

Salt- According to taste

3 Full Cup - Water

1 small half onion - Cut into slices

1/4 teaspoon - Ginger and garlic paste

1/4 teaspoon - Garam masala powder

1/4 teaspoon - Coriander powder

1 tablespoon - Haldi powder

Method:-

Heat ghee or oil in a pressure cooker. When it is hot add cumin seed and dry red chilli. When the cumin seeds start to splutter then add onions and fry it until the onions become light brown. Then add the green veggies and fry for a minute after that add ginger garlic paste, spices powder and salt again fry for another minute. Then add rice, daal and water in the cooker. Close the pressure cooker and turn your gass in a HIGH FLAME. Wait for 1 whistle. After 1 whistle turn off the gass and remove the pressure cooker from the gass till all the steam escapes. Then open the cooker your khichdi is ready to eat. Enjoy with mashed potatoes, curd, pickle and papad.

NOTE:- If you want thin khichdi then add 1/2 cup of hot water in the khichdi.

Lamb / Goat Curry

Meat (Lamb/Goat) -1kg

Ingredients:-

3- 4 tablespoon - Oil

3 medium onions - Chopped

1 Tomato -Chopped

1 tablespoon - Ginger Garlic paste

1 teaspoon - Red chilli powder

1 teaspoon - Haldi powder

1 teaspoon - Coriander powder

1 teaspoon - Cumin powder

1 teaspoon - Coriander powder

A pinch of black pepper

1/2 cup of water - For gravy

Salt - According to taste

Garam Masala :-

Cardamom - 3

Cloves - 2

Bay leave - 1

Cinnamon Stick - 1.

For Marinate:-

2 tablespoon - Meat Tenderizer Powder

1 tablespoon - Olive Oil

1 teaspoon - Ginger and garlic paste

1 teaspoon - Red Chilli powder

1/4 teaspoon - Garam masala powder

1/4 teaspoon - Coriander powder

A pinch of Black pepper.

Method:-

Sprinkle Meat Tenderizer powder on the meat. Mix it well then add olive oil, ginger garlic paste, red chilli powder, garam masala powder, coriander powder and black pepper. Mix it well and cover it with a plastic wrap to keep the meat moisturize. Leave it for 2- 3 hrs. Heat oil in a pan. When it is hot then put the marinated meat in the pan. Cook the meat till the outer layer of the meat is brown in a MEDIUM TO HIGH FLAME. Take out the meat onces brown. In the same pan add all the garam masala fry for a bit. Then add chopped onions, tomato, and ginger galric paste and fry it for 15 minutes in a medium flame. Add little more oil if necessary. Then add all the masala powder and a pinch of black pepper and fry it for another 10 minutes. Keep stirring so that the masala does not get burn. Then add meat and fry it for 10 minutes. Add salt in it make sure that the meat and the masala does not stick to your pan you can add 2 tablespoon of oil if you need. Keep stirring it in a LOW FLAME. Add 1/2 cup of water and cover the lid and cooked it for 40 - 60 minutes in a LOW FLAME. When the meat will kind of fall of from the bone the you know that this meat curry is ready.

Enjoy with roti, paratha and rice.

This recipe is created by my husband. He is a great cook specially in Meat. So enjoy it.

Thanks.

Aloo Palak Curry

1 Bunch - Palak (Spinach)

2-3 boiled potatoes - Cut into cubes

1 Tomato - Chopped

1 teaspoon - Ginger and garlic paste

1 teaspoon - coriander powder

1 teaspoon- garam masala powder

1 teaspoon - haldi powder

1 teaspoon - red chilli powder

1 teaspoon - cumin powder

Salt- according to taste

1 medium onion - chopped

Oil - 2 tablespoon.

1 teaspoon - cumin seed

1 dry red chilli.

3 cups of water

Method:-

Boil a pot of water and add palak in it and leave it for 3 minutes. Drain it and set aside until it cool down. In other pan add oil onces it is hot then add cumin seed and dry red chilli. When cumin seed starts to crackle then add onion and salt and fry the onion until it is brown. After that add ginger garlic paste , tomato and all the masala powder and fry the masala in a medium flame until masala becomes brown. Then add boiled aloo and palak and fry it for a min. then add 3 cups of water for gravy. Close the pan and turn your gass to a medium to low flame and leave it for 25 - 30 minutes.

Enjoy with roti and rice

Fish Curry

1 kg - Fish

2 tomatoes - chopped

1 teaspoon - mustard seed

1 dry red chilli

2 teaspoon garlic paste

2 teaspoon garam masala

2 teaspoon coriander masala

2 teaspoon haldi powder

2 teaspoon red chilli powder (according to taste)

Salt - according to taste

Oil - as required

3 cups - Water

Method:-

Clean and wash fish pieces. Mix throughly 1.5 teaspoon haldi powder, 1 teaspoon garlic paste, 1 teaspoon red chilli powder, 1 teaspoon coriander, garam masala powder and salt in the fish pieces. Deep fry in the oil. Add oil in a pan when it is hot add mustard seed and dry red chilli. When seeds crackle then add tomatoes, haldi and salt anf fry it till tomatoes is tender. After that add garlic paste, all the masala powder , and salt and fry the masala in the medium flame till the masala leaves some oil. Then add 3 cups of water and cover the lid and let it oil for 5 minutes in a high flame. then turn your gass in a medium to low flame and add all the fried fish pieces. Leave it for 20 - 25 minutes. Remove from gass and enjoy with rice and roti.