Lauki (Bottle Gourd) Kofta With Tangy Yogurt Curry.

Lauki Kofta With Tangy Yogurt Curry!! I have cooked the lauki kofta curry with yogurt for the first time and it turn out to be the best and yummy curry.. I usually cook any rich gravies by adding cream or a milk but adding yogurt to this curry it gave a very nice texture and tangy taste and it was going very well with hot rice.. i simply love it... Every time i cook any kofta curry in my family everyone loves it, even i feel good because i don't have to cook any other side dish, this will do both the job, we can eat with Roti's and Rice too..

 

 

This recipe is adopted from Anjana Ji from Mayeeka. She is wonderful cook and i love her almost all the recipes. This was one of the best dish and i have followed her almost all the steps and the curry was delicious...

 

 

Ingredient's.
For Kofta

Grated bottle gourd/Lauki-2 cup
Ginger-1/2 tsp
Raisins-2 tsp
Gram flour-1/2 cup
Cornflour-1bsp
Turmeric -1/4 tsp
Chilli powder-1 tsp
Salt- as per taste.

 

 

Ingredient's.

For Gravy
Tomato-3
Ginger-1/2 tsp
Yoghurt-6 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Chili powder-1 tsp
Salt-as per taste
Water-1.5 cup.

 

 

Cooking Method.

Pressure cook bottle gourd with 1/ 2 cup water for 1whistle only.
Drain and let it cool down,then squeeze the water from the bottle gourd (reserve the water to use in the gravy).
Take bottle gourd in a bowl and add gram flour, corn flour, salt, chili powder, pinch of garam masala, 1/ 2tsp grated ginger, and chopped raisins.
Mix well and make walnut size smooth and round balls.
Deep fry in hot oil on medium flame till golden in colour,drain and keep aside.

 

For The Gravy.
Grind the tomatoes with 2 green chilies, ginger and make a smooth puree.
Heat oil in a pan and add cumin seeds,when start crackling then add tomato puree and saute for approx 2- 3 minutes on medium flame.
Now add turmeric, chili powder, salt, coriander powder and mix well and cook for few seconds.
Blend yogurt with 1.5 cup water and add in the gravy.
Cook for approx 5 minute on low flame, now add koftas and cook for a minute.
Add fresh corinader and serve hot, garnished with Rice Or Roti's.

Bread Pokada.. Bread Fritters.

Bread Pokada. First time i ate this bread pokada in faizabad after my marriage. It was good but some how i din't like it that much, i felt it was too oily. Most of the time when we go to my in-laws place, my elder brother in-law brings this bread pokada from his favorite shop for breakfast, because my hubby like's to eat this oily stuffs sometime. He was telling me from a long time to cook break pokada, i also use to tell him ask me anything to cook i will cook for you immediately except bread pokada. On last saturday he had gone for a hair cut and i felt this is the right time i should cook few bread pokada before he come's home, but before i prepare to cook he was home :) After seeing me cooking he was happy. I served with some mint chutney, tomato sauce and hot ginger tea.

Ingredient's

4-5 Bread Slices

1cup Gram Flour (Besan)

1/4th tsp turmeric powder

1/4th red chili powder to taste

1/4th tsp Garam Masala powder

1/4th coriander powder

1/2 tsp Ajwain

Salt to taste

Oil for frying

Water to make a batter

Cooking Method.

Heat oil in a kadhai. Cut Bread slices into desired shapes (like triangle, rectangle etc.)

In a bowl add gram flour, salt, chili powder, garam masala, coriander powder, turmeric, ajwain and mix it.

Now by pouring little water at a time to make a smooth batter (neither too thick nor too lose)

Dip bread piece in the batter and fry till crisp on medium flame.

Serve bread pakora hot with Green Chutney and Tea.

Puffed Rice Masala..

Last weekend I bought a bag full of puffed rice from grocery store. I wanted to use as much as possible and finish it otherwise it will loose its crunch very soon and also if it gets old, a strange smell comes out of it. I am not the one who wants to just throw things away. Thats a big reason I buy in lesser quantities. This time the quantity was more but the price was less that was the main thing which tempted me very much. Every time when my husband comes from office he wants something very light in snacks. This time i have made this puffed rice masala. Very easy to make and very tasty to eat with cup of tea..

Ingredients: 

1/2 kg puffed rice

1 cup peanut, 1 cup roasted gram 

1 full garlic cloves finely chopped

Curry leaves, a few

5 to 6 dry red chillies

1/2 tsp turmeric powder 

Salt to taste

3 tbsp oil

Cooking Method

In a large deep frying pan, dry roast the puffed rice for few minutes and keep it aside. Then in the same pan add oil, when the oil is hot add curry leafs, red chillies, peanuts, roasted gram and chopped garlic and fry for 5 to 6 minutes in a low flame. Now add the turmeric and salt and fry for another 1 to 2 minutes. then allow it to cool. Finally add the puffed rice to it and mix it well.

Masala pori is ready to eat. Store it in an air tight container upto ten days.

Gatte Ki Sabji (Gram Flour & Curd Curry)

Gatte ki sabji is a popular and all-time favorite marwari recipe with besan based steamed dumplings simmered in buttermilk laden tangy gravy. I had never heard of this sabji nor tasted, few days back i was watching a TV show called Chak Le India on NDTV Goodtimes. There he was showing all marwari dishes in that i liked only gatte ki sabji, because it was sounding very different and very tasty too. On the same day i tried making this gatte ki sabji and it was very tasty with rice and i love it...

Ingredients-For Gatte

1 cup Besan (Gram flour)

1 pinch red chilly powder

1 pinch turmeric powder

2 tsp curd

cumin seeds

coriander leaves

2 tsp oil and salt to taste

Ingredient's-For Curry

2 cup of buttermilk

1onion, 2 green chilly (finely chopped)

5 to 10 curry leaves

2 dry red chilly 

1 tsp mustard seeds

1-2 cloves

1 tsp turmeric powder, 2 tsp red chilly powder

1tsp ginger garlic paste

4-5 tsp oil and salt to taste

Cooking Method

In a mixing bowl add besan, cumin seeds, oil, curd, salt, chilly & turmeric powder in to it & make a thick dough (if needed add little amount of water )

Divide the dough in to 3-4 pieces.

Roll every piece & cut them in to small capsule like pieces. (these are the Gatte)

Now add these gatte in to the boiled water & allow them to boil up to 10-12min (when gatte boiled properly they will appear on a surface of water)remove the water from boiled gatte & keep then aside.

Heat a deep frying pan add oil, when the oil is hot add dry red chilly, curry leafs, mustard seeds and cloves, when they splutter, add chopped onion and green chilly and fry to golden brown.

Then add turmeric and red chilly powder and fry for another 1 to 2 minutes. Then add buttermilk and mix it well, now add the prepared gatte and salt and cook for 4 to 5minutes in a low flame.

Serve hot with Roti or Rice.. I prefer with Rice.