Wednesday, 19 June 2013

Cabbage kofta curry

  • Cabbage 1/2 chopped
  • Channa  dal 1cup
  • Tomato 1 chopped
  • Onion 1 chopped
  • Coriander leaves
  • Yoghurt 4tsp
  • Curry powder 1tsp
  • Coriander powder 1tsp
  • Cumin powder 1tsp
  • Red chilli powder
  • Green chilli 1 chopped
  • Oil 
  • Shaahi jeera
  • Turmeric powder
  • Salt
  • Boil some water in a pan,then add the finely chopped cabbage.boil the chana daal till its 70%done.
  • Add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and dal cabbage properly is neccessary so that the koftas don’t break while frying.
  • When they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water.
  •  Now take the cabbage and chana daal,to it add pinch of shahi jeera,red chilli powder,chopped greenchilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
  • Heat  oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat till they get golden brow,remove them and set aside.
  • Heat oil in a pan,add shahi jeera and then onion,little salt and cook the onions till its slightly brown.
  • Then add the turmeric and ginger garlic paste,when g-g paste is cooked add the reserved water to it.
  • Now add the red chilli powder,coriander powder and cumin powder and mix.
  • Then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.
  • gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
  • Then add the dried mint powder and let it cook and thicken.add the koftas and garnish with coriander leaves.

Saturday, 15 June 2013

Mixed veg curry

  • Palak 1bowl (fresh/frozen)
  • Potato 1 chopped
  • Cauliflower
  • Green beans chopped
  • Carrot 1 chopped
  • Tomato 1 chopped
  • Onion 1chopped
  • Green chilli 2-3
  • Ginger
  • Garlic
  • Salt
  • Oil
  • Cumin seeds
  • Mustard seeds
  • Turmeric powder
  • Asafoetida 


  • Heat 1tsp of oil in a pan, add ginger, garlic, onion, tomato,spinach,green chillies and pinch of salt. Fry these for 2-3minutes in medium flame.
  • Mix  fried ingredients and grind it.
  • Heat ½ tsp of oil in a pan, add cumin seeds, mustard seeds when it sputters add asafoetida and turmeric powder,coriander powder,cumin powder.
  • Now add chopped vegies.
  • Then add the ground mixture, salt and keep boiling for another 10-15minutes.
  • It goes well with puri,nan or chapati.

Beans stir fry

  • Beans (chouri kaayi)2cups of chopped
  • ½ cup grated coconut
  • onion 1 chopped
  • Split black gram  1tsp
  • Oil 2tsp
  • Cumin seeds
  • Mustard seeds
  • Curry leaves
  • ½ spoon Turmeric
  • 1Green chillies
  • Salt
  • Heat  oil  in a pan add mustard seeds, cumin seeds, urid dhal, asafoetida,pieces of green chillies, curry  leaves, turmeric, chopped beans, salt to taste. 
  •  Add coconut and onion mix it well.

Saturday, 8 June 2013

Jack-fruit Payasa

  • Jack-fruit ½ bowl chopped
  • Water 1bowl 
  • Rice flour 1tsp
  • Jaggery 5tsp or more if you like to have.
  • Pinch of salt - very little  (optional)
  • Grated coconut 2cup
  • Cardamom powder 1spoon
  • Cloves 2-3
  • Take a steel pot,  add jack-fruit and water. Boil it for 10 minutes.
  • Add jaggery and rice flour. Stir it well and  boil it for 5 more minutes.
  • Meanwhile grind the coconut and strain it  if you like to have it that way. If you don't, no problem.
  • Add coconut milk to the boiled jack-fruit.
  • Add cardamom powder and cloves.
  • This goes well with Dosa, you can have it  without dosa as well.