Mar 27, 2009

Malai kofta

Malai kofta can be a delicious addition to a get-together day menu. I make this when I have more guests who pick the vegetarian option. Usually I make a big batch of kofta and put them in the freezer. Comes in handy many a times. The gravy has a rich and creamy texture not very spicy though. Try this with chapathi or nan and you are sure to love it

This is what u'll need....

For Kofta ->
Potatoes 2 big
Paneer 1/4 cup
Green chilli paste 1 tspn
Gg paste 1 tspn
Salt to taste
Cornflour 1 tbspn
Maida 1 tbspn
Baking 1/4 tspn

For gravy ->
Oil 2 tbspn
Onion 1 big
Tomato 1 big
Gg paste 1 tbspn
Coriander powder 1 tspn
Chilli powder 1 tspn
Garam masala powder 1/2 tspn
Salt to taste
Cashew paste 2 tbspn
Heavy cream 1/2 cup

Here is the stir....
  • Mix all the kofta ingredients except oil and make it into a dough. Shape it into small balls. Deep fry the koftas in hot oil and keep them aside
  • Grind onion into a fine paste. Add this to a pan with hot oil. Cook for a min
  • Add gg paste and fry till onion and gg paste turns lightly brown
  • Puree tomato and add it to the pan
  • Mix in coriander powder, salt, cashew paste and chilli powder. 
  • Cook covered for around 5 mins. Add a little water and cook for another 2 mins
  • Pour cream and boil the mixture. Finally sprinkle garam masala
  • Remove from heat and add the koftas. Serve hot with chapathi

Mar 20, 2009

Brinjal with peanut gravy

I had this at my friends place for the first time and have been a fan of it ever since. Peanuts are a high source of cholesterol and that is the only reason that keeps me away from making it too frequently. Given a choice I might end up having it 3-4 times a week also.

This is what u'll need....

Peanuts 1/4 cup
Chilli powder 1 tbspn
Salt to taste
Coriander powder 1 tspn
Tender brinjals 6
Onion 1 medium
Tomato 1 medium
Gg paste 1 tbspn

Here is the stir....
  • Fry peanuts and remove the skin
  • Grind it with chilli powder, salt and cumin powder. I usually a little more and stock in the freezer. Comes handy in other curries too
  • Heat oil in a pressure cooker and add onions. Fry till they turn translucent
  • Add gg paste and fry for a min
  • Toss in chopped tomatoes and 2 tbspn of the peanut mix to make gravy
  • Slit brinjal length wise from bottom but make sure not to cut it open. It should look like a flower from top. Leave the stem intact
  • Stuff the brinjals with peanut mix and keep adding to the gravy
  • Pour half a cup of water and pressure cook the curry for 2 whistles. 
  • You can make it in an open pan too is you want. I do either way.

Mar 17, 2009

Rava paniyaram

This yummy yummy stuff is a must in my house(in-laws) whenever we start a pooja for any auspicious occasion. They are so tasty and small too that they are always gone before even they are served properly :)I usually never get enough to have when so many people are at home during a puja, so my mil takes out a day specially for me and makes enuf for my sweet tooth. She is simply adorable. Hmmm.. now this recipe is simple to make and so always a choice to pick for you too

This is what u'll need....

Sooji/rava 1 cup
Maida 1 cup
Ripe banana - just a bite size
Sugar 3/4 cup
Cardamom 5
Cashews 3 tbspn
Raisins 3 tbspn

Here is the stir....
  • Mix sooji, maida, water, banana and soak for 2-3 hrs
  • Just before making add sugar, cardamom, cashew and raisins
  • Drop spoonfuls into hot oil. Let them puff up and fry till they are golden brown. Dont put too many of them at a time as they tend to stick together
  • These can be also be made using paniyaram chatti which will usually take a little lesser oil comparitively. I have posted images using these
  • Drain them on a paper towel before serving


I have been in love with aviyal for as long as I remember. My mom makes it really tasty. It is so simple and easy to make that I never would say no when I have the apt vegetables in my kitchen especially raw banana

Aviyal is a traditional tamil food that has a sweet coconut aroma. Its a blend of a lot of vegetables in a simple coconut paste and cooked just to perfection. Rice is preferred main with aviyal. In our home we prefer rice with aviyal and rasam as a perfect lunch menu for a simple meal

Mar 16, 2009

Kalakala.. sweet maida biscuits

I got introduced to this snack after I got married. My mom used to make maida biscuits but those were an entirely different kind. When I had these for the first time I felt the need to save the recipe for further makings. My mil makes this every diwali for sure and in between when we ask her to :) She is such a sweet person

Kalakala is nothing but sweet maida biscuits that are deep fried to get the perfect crisp and crunch. These biscuits can stored for about 1 week to 10 days and can be enjoyed as an evening snack with tea. They are small in size so you can just grab a few and pop them in your mouth and keep going. Make sure you dont eat it directly from the big container or else it will be very late before you realize that they are all gone

Masala dosa... with lot of veggies

I know that everyone loves masala dosa but try this little different version and you are sure to love it even more. Its so yummy and filling too. I had this during my recent trip to India - made by my sweet mil. It was much more tastier cos of her love.

This is what u'll need....

Potato 2 medium
Peas 1/4 cup
Carrot 1
Beans 10-15
Mustard 1/2 tspn
Urad dal 1/2 tspn
Turmeric 1/4 tspn
Sambar powder 1 tspn
Coconut chutney 1/4 cup
Dosa batter

Here is the stir....
  • Boil potato and peas and keep aside
  • Heat oil in a pan and add mustard, urad dal
  • Toss in finely chopped onions and fry for a while
  • Add finely choopped carrots and beans followed by turmeric and sambar powder
  • Pour little water and boil the mixture
  • Add potato, peas and cook for 5-6 mins. Remove this and keep aside
  • Pour dosa batter like a dosa. After it is dry add 1 spoon of chutney on top and spread well. Add required amount of masala to one half of the dosa and fold it like a semi-circle
  • Flip to the other side and let it stand for around 30 sec. Its ready to be served

Mar 13, 2009

Chicken Thokku.. my mom style

This is slightly different version of the regular chicken varieties that we have. I have always this when I was a kid and made sure to learn it from my mom when I got married. This chicken recipe is made a little dry (no gravy) with an enhanced coconut flavor but a good dash of spices. We love to have this with bread - toasted like a sandwich. Also goes really well with chapathis. This recipe has always been a hit with my colleagues. They just love it.

This is what u'll need....

Chicken 2 lb
Gg paste 1 tbspn
Sambar powder 1 tbspn
Chilli powder 1 tspn
Whole garam masala 1 tbspn
Onion 1 big
Tomato 1 big
Coconut paste 5 tbspn
Salt to taste

Here is the stir....

  • Clean and cut chicken into bite size pieces
  • Heat oil in a pan and add chicken, salt. Fry for about 5 mins
  • Grind bay leaf, cinnamon, cloves, cardamom into fine powder
  • Add gg paste, sambar powder, chilli powder and above powder to pan
  • Grind onion coarsely and add tomatoes to it . Blend little more just to crush the tomatoes.
  • Pour this into chicken and fry for 5-7 mins
  • Put coconut paste and add a little water to it
  • Cook the curry till most of the water evaporates and you can smell a little of the coconut
  • The picture shows the way i like to eat this chicken variety

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