Malai Kofta ki Curry

Ingredients :
For the koftas :
100 grams green peas
100 grams cauliflower, finely chopped
100 grams French beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled and mashed
1 tsp garam masala
1 tsp chilli powder
1 bread slice, soaked in water
2 tbsp bread crumbs
1½ tsp lemon juice
salt to taste
oil for deep frying

For the paste (for the koftas) :
9 garlic cloves
25 mm (1") piece ginger
7 green chillies

For gravy :
750 grams tomatoes
3 onions
4 cloves
2 small cinnamon
1 tbsp cornflour
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
salt and pepper to taste

For the paste (for the gravy) :
15 garlic cloves
25 mm (1") piece ginger
5 green chillies

For baking :
1 tbsp fresh cream
½ tbsp grated cheese

Method:

For the koftas :
Keep the peas to boil.
Steam the cauliflower, carrots and French beans in a pressure cooker without adding water.
Put the vegetables and peas to the potatoes and make a dough.
Put 1 tbsp of bread crumbs and the bread slice.
Put the paste, garam masala, chilli powder, lemon juice and salt and mold into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil till it turns golden brown. Keep aside.

For the gravy :
Keep the tomatoes in hot water for 10 minutes. Take out and blend into a puree.
Use a little water to blend the onions in a liquidiser.
Heat the butter, put the onions and sauté for 5 minutes till it turns light brown.
Put the cloves, cinnamon and paste and sauté again for 2 minutes.
Put the tomato puree and cook for 2 minutes.
Put 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, put the cornflour and sugar and blend.
Keep it to cook again and put the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed :
Keep the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
Sprinkle the grated cheese on top and keep it to bake or grill for 10 to 15 minutes in a hot oven at 200ºC (400ºF) till the cheese get melts.

Gobi Manchurian

Ingredients :

1 cauliflower
1 small bunch spring onion, chopped
2 tsp ginger, finely chopped
1 tsp garlic finely chopped
¼ cup plain flour
3 tbsp cornflour
¼ tsp red chilli powder
2 dried red chillies
3 tbsp oil
1 ½ cups water
1 tbsp milk

Method :

Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste.
Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 ½ cups water and bring to a boil.
Add 1 tbsp cornflour to ¼ cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot.

Bhindi

Ingredients :
½ kg bhindi
½ cup onions, chopped
1 tbsp coriander leaves, chopped
¼ cup yogurt
2 tsp oil
½ cup water
1 tsp red chilli powder
¼ tsp garam masala
1 tsp ginger paste
¼ tsp turmeric powder
¼ tsp jeera
salt to taste

Method :
Wash bhindies and chop them into small pieces.
Take ½ of onions and grind with ginger and spices.
Add this to the yogurt. Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions.
Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring.
This will result into a mesh texture separating oil.
Add bhindies and mix well. Add remaining water and cover it with a lid.
Allow it to cook for about 5 minute on medium heat.
Take out from flame and sprinkle coriander leaves.

Adai

Ingredients :

Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :

Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!