Vegetable Kofta curry

For the koftas

Ingredients
1 cup grated paneer
½ cup green peas
2-3 carrots, finely grated
4-5 medium size potatoes, boiled and mashed
2 tblsp raisin chopped (optional)
2tblsp chopped cashews 
Chopped green chilly 1 tblsp
1 tsp coriander pwd
1tsp cumin pwd
Handful coriander leaves- chopped
1 tsp chilli powder
oil for deep-frying
salt
black pepper powder to taste
½ cup of cornflour

For the gravy

2-3 medium size tomatoes roughly chopped
2 medium size onions roughly chopped
1tsp Coriander pwd
1tsp Cumin pwd
½ tsp turmeric powder
4 tbsp butter
Salt as per taste
black pepper (kalimirch) powder to taste
1-2 tsp Ginger garlic paste
2-3 tblspn of Cashew nuts paste
Handful of Coriander leaves
1tblsp dried fenugreek leaves
2-3 tsp Oil
1 tsp garam masala
4 cloves, 2-3 cardamon & 2-3 bayleaves, 1 inch long cinnamon 
1 tsp red chilli powder
1 tsp sugar
4-5 tbsp fresh cream

Method
For the koftas

Boil the peas. Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flour is not available) and to this add raisins & cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls. 
You can make oval shape bullet shape or whatever shape you like. 
Roll the koftas into the corn flour/ maida &  fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the  tomatoes and fry again for 3-4 minutes till they becomes soft. Add cumin & coriander powder, turmeric powder, ginger garlic paste, salt, chilly powder.
Stir for 2-3 min. When oil appears in masala switch off the flame. Pour the mixture into a blender and make a fine paste.
 Again heat butter in a pan. Add whole garam masalas (bay leaves, cardamom, cinnamon, cloves ). Add fenugreek leaves & immediately Pour that blended paste.  Bring it to boil & cook for 3-4 min till masala is done.
Add cashew nuts powder. Add the garam masala, sugar, adjust salt and pepper and cook for 5 minutes. Then add cream. Stir well. 


Add the koftas very gently as they are very delicate. 
Switch off the flame. Let the koftas to absorb the juices from the sauce. 
Spinkle some coriander leaves & broken cashews on the top of the koftas & add 1 tsp butter & Mix well & Serve hot with roti/ any kind of rice.

Veg Kofta curry with creamy thick gravy.

Ingredients

For making kofta:
1 medium size Carrot grated
2 boiled potatoes
¼ cup green peas
½ cup finely chopped spinach (Optional)
2 green chillies chopped
2-3 garlic gloves- grated
1” long ginger- grated
1 cup homemade chenna/ grated paneer
1tsp cumin- coriander powder
1tsp red chilli powder
1tsp garam masala powder (optional)
2-3 tblsp corn flour
1tblsp maida
¼ cup broken cashew nuts
1tblsp raisins
Salt as per taste
Oil for frying kofta balls

For gravy:
1tblsp cashews soaked
2 large onions
1 medium size tomato- chopped
1tblsp thick curd/ yogrut
1” lone ginger- roughly chopped
4-5 garlic cloves-  roughly chopped
1tsp cumin- coriander powder
1 tsp red chilli powder
 Tomato sauce- 1tsp
Sugar- ½ tsp
Salt
2tblsp oil/ butter for making gravy
Kasturi methi (dried)- 1tbslp
Whole garam masala – 2 cardamon, 2 bay leaves, 1 “ long cinnamon

Method:

Boil the carrots, green peas for 2-3 min till they become soft. Or u can microwave all the veggies for 2-3 min. Drain all the water.

 Take a bowl. Add potatoes (mash the potatoes), paneer, boiled veggies, spinach, cashews , raisins & all the dry ingredients.. Adjust salt & Mix well. Now make koftas (u can make it round or oval shape as per your choice)

Heat Oil a kadai & deep fry the koftas in hot oil. Deep fry them in low- medium flame till they turns to golden brown colour. Drain the excess oil with the help of a tissue paper.


Take pan. Heat 1 tblsp oil. Add the cut onions. Sauté for a min. Or two till they become translucent. Then add the cute garlic & ginger. Sauté for 2-3 min. Then add chopped tomatoes & sauté for another 2-3 min till they become soft.  Switch off the flame. Let them cool then transfer them to a blender & add the soaked cashews & 1tblsp yogrut to it. Blend all & make a fine paste.

Heat oil/ butter in a pan. Add the whole garam masala. Then add the blended puree to it. cook it for 3-4 min. Add the dried kasturi methi , cumin- coriander  & red chilli powder. Mix well. let it cook for another 1 min. 



Add  tomato sauce. Mix it. Now add 1 cup of water & mix it. Let it boil for 2-3 min. Adjust salt & sugar. Add heavy cream to it. Mix well & let it boil for another 1-2 min.

Now add the kofta balls to the gravy & boil for another 1 min. Switch of the flame. (Just before serving this u can add the gravy to the kofta balls & heat for a min.) Garnish with chopped coriander leaves. Your kofta curry is now ready to serve.

Raw bananna Koftacurry

 

Know What U Eat: Needless to say it is absolutely yummy with chapathis and rice at lunch/ Dinner. An interesting and tasty dish with deep fried dumplings prepared by using boiled Raw bananna made with gram flour served in onion, cashews & curd gravy, Usually You can made koftas in any type of vegetables but I have made this with Raw banannas & it turns out well. So i am sharing this recipe with you all.....Here it is.....

Ingredients

For the koftas:

250 gms potatoes, boiled and mashed

3-4 raw bananas boiled & mashed

½ cup bread crumbs

1tsp gram flour

1 tsp garam masala

1 tsp chilli powder

1 1/2 tsp lemon juice

½ tsp ginger garlic paste

oil for deep-frying

salt

black pepper powder to taste

For the gravy:

1 large bayleaf

1 onion chopped

½ tsp jeera

1 tblsp ginger garlic paste

½ tsp turmeric

1 tsp red chilli powder

1 1/2 tblsp coriander powder

1 tsp cumin powder

2 tblsp cashew paste

1/2 to 3/4 th cup of yoghurt beated

1 tsp mint paste

oil for cooking

chopped coriander leaves

 

Method

For the koftas

Take a bowl . Add the raw banannas to the potatoes and make a dough..Add bread crumbs and gram flour.Add the ginger garlic paste, chopped coriander leaves, garam masala, chilli powder, lemon juice and salt and form into kofta balls.Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat some oil in the pan,add bayleaf, jeera and then onion, little salt and cook the onions till they are slightly brown.then add the turmeric and ginger garlic paste,when the paste is cooked add 1 cup of water to it.then add the red chilli pwd,coriander pwd and cumin pwd and mix well and 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  cashewnut paste which will further thicken the gravy to a nice consistency.Then add the fresh mint paste and let it cook and thicken.add the koftas and garnish with green coriander.

Serve hot with rice or rotis.

sending this to event Hosting Veggie/Fruit A Month – Raw Banana Event

Malai Kofta

Malai kofta is a delicious and  main dish for any special occasion.

Ummmmmmmm....I luv this dish. MY hubby is very fond of this item, we usually go  for this dish in resturants. When I saw this recipe, I readily wanted to try it...I didnt know it was as simple as this...I felt frying the koftas was time consuming but it was fun to roll over the balls. I had few modifications in the veggies needed to make the kofta.... Here it is....:)

Ingredients

For the koftas

1 cup grated paneer

100 gms green peas

100 gms cauliflower, grated

100 gms french beans, grated

100 gms carrots, finely grated

250 gms potatoes, boiled and mashed

2 tbsp bread crumbs

Chopped green chilly

1 tsp coriander pwd

1tsp cumin pwd

Chopped cashew nuts 1-2 tblspn

Chopped coriander leaves

1 tsp chilli powder

1 1/2 tsp lemon juice

oil for deep-frying

salt

black pepper powder to taste

1 tsp Ginger garlic paste

½ cup of cornflour

For the gravy

750 gms tomatoes

3 onions

1tsp Coriander pwd

1tsp Cumin pwd

4 cloves

2 small sticks cinnamon (dalchini)

1 tsp sugar

1 tsp garam masala

1 tsp chilli powder

4 tbsp butter

salt

black pepper (kalimirch) powder to taste

4-5 tbsp fresh cream

1-2 tsp Ginger garlic paste

2-3 tblspn of Cashew nuts powder

1tsp cumin seeds

Coriander leaves

Grated paneer

1tsp butter

2-3 tsp Oil

Method

For the koftas

Boil the peas.Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add bread crumbs & all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flr is not available) and to this add cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls. You can make oval shape bullet shape or whatever shape you like. Roll the koftas into the corn flour/ maida &  fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the cloves, cinnamon and tomatoes and fry again for 2 minutes.Add cumin & coriander powder, haldi, ginger garlic paste, salt, chilly powder &  sugar.

Add 1 teacup of water and boil for 3 to 4 minutes till tomatoes are nicely cooked. When oil appears in masala switch off the flame.Pour the mixture into a blender and make a fine paste.

 Again heat oil in a pan. Add cumin seeds. Pour that blended paste.you can add water. Bring it to boil & cook for 2-3 min. Add cream to the sauce & cashew nuts powder.Add the garam masala, adjust salt and pepper and cook for 5 minutes. Add the koftas very gently as they are very delicate. Switch off the flame. Let the koftas to absorb the juices from the sauce. Spinkle some coriander leaves on the top of the koftas & add 1 tsp butter & garnish with grated paneer.Mix well & Serve with roti/ any kind of rice.

LauKi Ka Kofta

Ingredients:
Lauki- 1/2 kg
Besan-1 cup
onion -2 nos chopped
Tomato-2 no. chopped
Garlic- 4cloves chopped
Ginger- 1 inch chopped
Dhaniya pwd- 1tsp
Jeera Pwd- 1tsp
Haldi-1tsp
Garam masala -1tsp
lal mirch-1 tsp
Jeera- 1tsp
Thick Yogrut- 2 tsp
Salt
Oil for frying
chopped coriander leaves
Butter-1 tsp & Kaju for garnishing
Method:

Peel the skin of lauki & grate it. Just steam the lauki for 3/4 min.If You will not boil lauki they will not make proper Roll & let it cool.
Mixed the cooled lauki & besan. Ad salt, haldi, chilli powder, Mix well with water like loose dough.
Make small balls out of the mixture.deep fry the balls in medium heat till they turm into golden browm.
Heat a kadai. add 3/4 tsp oil. add cumin seeds.let them splutter.add onions & fry till golden brown colour.
Add ginger ,garlic & fry for a minute.Add salt & rest of the spices.Add tomatoes ,thick yogrut &saute for while.
Add some water & let the gravy to boil enough to become little thick.
Add the fried koftas & boil the gravy for another 5 min.Now switch of the flame.add 1 tsp butter on the top of curry.
garnish with kaju & chopped coriander leaves.Now the kofta curry is ready to serve.
Enjoy it with Roti or Parathas.