Mutton Kofta And Potato Curry.

Mutton Kofta And Potato Curry. Making kofta use to be always a big task for me in the beginning but now it is one hand game and I try making more and more kofta's using many kinds of meat and even vegetables. Though this recipe takes a bit more time compare to the other recipe but trust me it is worth trying and this yummy curry can making a nice combination with rice or roti.

Ingredient's for kofta.

100 gram mutton kheema

2tsp coconut paste, 2 green chillies

2tbsp chopped coriander leaves

6 curry leaves

1tsp ginger garlic paste

2tbsp besan (chickpeas flour)

1/2tsp red chilly powder, 1/2tbsp coriander powder, 1/4tsp turmeric

1/2tsp black pepper

Salt to taste.

Ingredient's for curry.

2 medium potato (cut into small pieces)

1 small onion, 2 small tomatos, 3 green chillis

Handful of chopped coriander leaves, 8 curry leaves

1tsp ginger garlic paste

1/2 tsp black pepper

1/2tsp red chilli powder, 1/4tsp turmeric, 1/2 garam masala

Salt and Oil to taste.

Cooking Method

Step-1. Mix all the kofta ingredients in blender and blend it together. (Dont add water while mixing)

Remove in a plate and make small balls and set a side. 

Step-2. In a different blender add, coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato, onion and blend it to a coarse paste.

In a deep frying pan, add oil, when oil is hot, add the Ground masala, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. that will take about 10 to 15 minutes.

Then add the potato and fry for a minute or 2. Now add 1 cup of water and cover the lid and allow the potato to cook for another 2 to 3 minutes. Then add another 1cup of water and give a good mix. then add the kofta's and close the lid and cook for 5 to 6 minutes on a low flame or till gravy becomes thick.

Mutton kofta and potato curry is ready to serve with Roti or Rice.

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.

Ingredient's.

2 cup boiled rice (you can use leftover rice to)

1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)

2 strand of spring onion, finely chopped

1 green chilli, finely chopped

1tsp grated ginger garlic

1tbsp soya sauce, 1tsp white vinegar

1/4tsp ground black pepper

Oil and Salt to taste.

Cooking Method

In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.

Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.

Serve hot with Dry or Gravy Manchurian.

Tilapia Fish Curry/Kerala Style.

Tilapia Fish Curry. Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. The main part of this curry is coconut and tamarind sauce this curry can be cooked with any fish and it will taste great. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc. and I'm so so happy now I even get to taste Indian fish without even being in India.. This spicy and tangy curry goes so well with plain rice and this was our last Saturday's lunch and we enjoyed it thoroughly. Do cook this curry and make your family happy..

Ingredient's.

2 tilapia fish (cut into 2 pieces)

8 to 10 curry leaves

2 green chilli

4 garlic garlic cloves

1/4tsp mustard seeds

1/2 cup coconut milk

2 tbsp tamarind paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

3tbsp oil

Salt to taste.

Ingredient's to make a paste.

2 medium tomato

1 medium onion

2tbsp chopped coriander leaves

1tbsp ginger garlic paste

1/4tsp cumin seeds.

Cooking Method.

Wash the fish thoroughly and set it aside.

Grind the onion, tomato, coriander leaves, ginger garlic and cumin to a smooth paste.

In a deep frying pan/kadai, add oil, when oil is hot, add curry leaves, mustard, green chilli and garlic cloves. when they start turning brown. Add the ground paste, red chilli powder, turmeric and coriander powder, fry till the oil starts separating.

Then add coconut milk, tamarind paste, salt and 2cups of water and allow it boil for a minute or 2. Then add the fish and simmer the curry for 5 to 6 minutes.

Serve hot with Plain Rice.

Namak paare/Dimond Cut. Happy Diwali.

Happy Diwali to all my blog readers and my friends. This year I would not be celebrating diwali and that is the main reason I have not prepared anything much. Actually I had no plan to cook anything at all, But the moment I open my FB page I see lots of different types of sweets and savoury dishes pictures and that tempted me to at least cook something savoury items and store them for later.. I know this will be very much in use once the cold weather starts and the good thing with this snacks is you can store them for more then 2 to 3 months. This namak paare goes very well with ginger tea. Have a great fun friends and enjoy your Diwali with your family and friends.

Ingredient's.

1/2kg maida ( all purpose flour)

1/2tsp ajwain (Caron seeds)

1/4tsp kalonji (samal fennel)

Salt to taste

Oil for deep frying.

Cooking Method.

Make a firm dough with the maida, salt, ajwain and kalonji, by adding water and set it aside for atleast 30 minutes.

In mean time keep oil for heating in a deep frying pan on a medium flame.

Take a lemon size ball from a dough and roll into a disc neither to thick nor to thin.

With a sharp knife make a criss cross cuts on disc.

Fry them to golden brown and take out the namak paare onto a papper towel to remove the excess oil.

Once they are cool completely. Store them in a airtight container.

Serve with Tea.

Baby Prawn And Vegetable Masala Khichdi.. Pressure Cooker Version.

Baby Prawn And Vegetable Masala Khichdi.. I cook this masala khichdi when ever I feel low and to enlighten my mood this is food I would prefer. This particular dish has no recipe from any where, actually one day I wanted to make pulao but I end up adding all the ingredients what ever I got into my hands and that's how I innovated this masala khichdi and this is a dish which you put everything together in a pressure cooker and give 2 whistle and you have a delicious masala khichdi ready to eat... I have also tried many other ingredients but I always thought the first recipe was the best, so since then I'm stick to this recipe only and believe me it taste real good.

Ingredients.

1/4 cup of baby prawn (pre cooked)

1/2 cup mix vegetables

1/2 cup of rice

3 tbsp toor dal

1 small onion, 2 green chilli, 1 small tomato ( finely chopped)

1/2 tsp red chilli powder, 1/4 tsp turmeric

1/4 tsp coriander powder, 1/4 tsp garam masala

1 bay leave, 1 black cardamom, 2 cloves

1 cinnamon stick, 1 green cardamom, 1 star anise

1/4 tsp cumin seeds

Salt and Oil to taste

3 cups of water.

Cooking Method.

In a large mixing bowl add rice, prawns, dal and vegetables, wash them nicely and set aside.

In a pressure cooker, add oil, when oil is hot, add cumin seeds, bay leave, cinnamon, cardamom, star anise and cloves, when they splutter, add chopped onion and green chilli, fry to light brown,

Then add tomato, red chilli powder, turmeric, coriander powder and garam masala, fry for 1 minute, Add prawn, vegetables, dal, rice and salt. Give a good mix and add water, close the lid and cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the lid.

Serve hot with little ghee on top.