Soya Keema Koftas

Koftas are actually spicy meatballs in rich gravy.
But Soyabean koftas are vegetarian alternative to this dish .
Koftas in  many Hindu families are made from paneer or cabbage or lauki or soyabean keema in place of minced meat.
From childhood we have seen our moms cooking them in special occasions
Many sentiments are connected with these special dishes.
But now a days , these dishes are prepared as and when one desires.


Soya keema Koftas


For koftas
Soya keema 2 cups soaked in water for half an hour.
Chana Dal 1/2 cup soak in water for 1 hr.
Green chilli 1 chopped
zeera 1 tsp
salt to taste
red chilli flakes 1 tsp
maida 1 tsp
dhania a handfull chopped
oil to fry
For gravy
tomato puree 1 cup
salt
red chilli pwdr 1 tsp
haldi pwdr 1 tsp
garam masala 1 tsp
saunf pwdr 1 tsp
saunth pwdr 1/2 tsp
garlic paste 1 tsp
corriander pwdr1 tsp
zeera 1 tsp
hing a pinch
vegetable oil 1 tbsp
Method
Drain water from soya keema and chana dal. Blend chana dal
Squeeze soya keema add blended  chana dal and mix all ingredients of Kofta in a bowl. Add Maida. Mix well and make koftas. Fry in hot oil n keep aside.
In a kadai add veg oil and splutter zeera, add hing and tomatoes. Add garlic paste.  Saute till oil separates. Add all spices n 1 cup water. Let it boil.   Add koftas and simmer for 10 mins. Keep gravy as you want. If required add more water. Adjust salt.
Serve with naans or rice.

Stuffed Zucchini

STUFFED TORAIS/Tori/sponge Gouard/Zucchini

Ingredients

Torai / Zucchini/Ridge Gouard ——– 500 grams
Soya keema- 1 cup
Heeng(asafoetida) ——- 1 pinch
Tomato puree 3 big tbsp.
Ginger-garlic paste - 2 tsp
Saunf(fennel) powder —— 2 tsp
Ginger Powder- 1 tsp
•Coriander(dhaniya) powder —— 2 tsp
•Red chilly powder —— 1/2 tsp
•Turmeric powder —— 1/2 tsp
•Gram masala —— 1/4 tsp
chopped green chilli
•Salt —— add to taste

Method

. Soak soya keema in water for ten mins and drain it. Wash Torais properly. Now peel them
Slit the Torais length wise on one side
Put torais in Deep pan with cold water and boil it and switch off the heat and immediately drain water and wash under cold tap water.
Keep it. In one bowl put soya keema, add salt, chopped green chilli
Mix well. Take each torai carefully and fill it with soya keema stuffing properly by pressing along slit side.
Pour oil in a frying pan and heat, put Heeng in hot oil. Add tomato puree, ginger garlic paste, and all spices above. add Torais and cover and cook till they become super soft

No onion Chole

No onion Chole

 Chickpeas – 1 cup, dried
Cinnamon stick – 1 inch
Cloves – 3
Black cardamom – 1
Oil – 2 tbsp
Cumin seeds – 2 tsp
Green chilies – 2 chopped
Tomatoes puree-1 cup
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Anardana paste– 2 tsp
Salt – to taste

Method

Wash chickpeas well n Soak them in enough water overnight.
Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, and cardamom in pressure cooker.
Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 20 minutes. Turn off the heat.

Heat oil in a pan. Once hot add cumin seeds. Let them sizzle.
Then add chopped green chilies. Cook it for 30 seconds.
Add pureed tomatoes.
Cook it till all the moisture from tomatoes goes away and it start to leave the oil from the sides.
Then add coriander powder, red chili powder, anardana paste and salt. Mix well and cook for a minute.
Then add boiled chana. Mix well so all the masala will coat them.
Add water from boiled chana. Mix well and boil it till the consistency you like.

Monje-Hak

Monje-Hak

 Kashmiri kadam ka saag

INGREDIENTS

1kg of Monje-Hak or kadam
Green chilli one slit
1/2 cup musturd oil
Heeng a pinch
salt to taste
red chilli powder 1 tsp


PROCEDURE

1. Wash Monje-Hak thoroughly before cutting,in running tap water
2. Seperate Monje or gand from leaves in a way that upper portion of each monje remains attached to a bunch of small delicate leaves.
3. Cut bulk of remaining monje to slices and also leaves to strips.
4. Heat oil in a pressure cooker with lid . Then put hing, salt , green chilli along with Monje-Hak and saute for 3 minutes.
5. Now put 1 glass of water. Bring it to boil with lid open and place the lid there after. Let the pressure develop. Allow 5-6 whistles of pressure. Immediately take out the steam to retain its green colour and bring it to boil again, this time without lid for three minutes.
Serve with rice. —

Wozij Chaman

Wozij Chaaman

Kashmiri Lal PANEER

 

... Ingredients

1 kg paneer (cheese).
1 table spoon salt or to taste.
2 table spoon mirchi powder (red chilly powder).
2 table spoon saunf powder (fennel powder).
1 tea spoon saunth powder (ginger powder).
1 tea spoon zeera (cumin).
1/2 tea spoon kaala zeera (black cumin).
1/4 tea spoon hing (asafoetida).
4 crushed moti elaichi (black cardamom).
4 half laung (cloves).
2 tej patte (bay leaves).
2 small pieces dalchini (cinnamon).
3 crushed elaichi (cardamom).
3-4 Tbsp mustard oil.



Method

Cut the cheese into big pieces.

Heat the oil in a pan and fry the cheese till the pieces turn brown and put them in a patila, in which cheese is to be cooked, containing three glasses of water and salt.

Put saunf, saunth, tej patte and dalchini pieces in the patila.
Keep aside.

Turn the stove to low flame, put zeera, laung, hing and mirchi powder along with half katori water in the pan containing rest of the oil and stir continuously till dark red colour appears and water evaporates.

Empty the contents of the pan in patila and cook it on low flame till more than half glasses of water evaporates.

Add black elaichi, green elaichi and kala zeera and cook for 1 more minute.

Serve with rice.

Spicy and Juicy lamb chops

Spicy and Juicy Lamb Chops

Ingredients
-5 pieces lamb chops
2 tsp curd
1 tsp aniseed powder
2 tsp dry ginger powder paste
1/4 tsp garam masala powder
4-5 whole green cardamoms
1 glass milk
3 tsp ghee/butter/oil
salt - to taste


Procedure

In a bowl, mix the mutton chops, curd,aniseed, ginger powder paste and garam masala powder
together. Leave overnight to marinate.
Heat ghee in a pan and saute the mutton. Pour in the milk and stir.
Add the salt and cover to cook for 10 minutes.
Lightly pound green cardamoms and add it to the mutton.
Cover and continue cooking till the meat is done and the liquid gets evaporated.
Heat the remaining ghee in another pan and shallow fry the mutton pieces till they turn light brown in colour.
Serve with radish dip

Kunukku

Kunukku" or spicy Lentil Fritters 

 You need

 1/2 cup Urad Dal
1/2 cup Chana Dal
... green chilli - 2
zeera- 1/2 tsp
Black peper seeds = 5-6
salt- to tsate
red chilli powder= 1 tsp
chopped onion - one
coriander leaves= a handful

Method:-

Soak Dal for 6=7- hours.
Coarsly grind them
Add cumin seeds, black peper seeds, red chilli powder, salt, chopped onion, coriander leves and mix well. Fry in oil with whatever shape you like

Makhane ki Sabzi

Makhane ki Sabzi 

Ingredients

 

 

Makhana 1 1/2 cups 

Tomatoes 2 grated

Chopped onions 2 

Dhania Powder 1/2 tsp
Garlic Paste 1/2 tsp
Red Chili Powder 1tsp
Turmeric pwdr 1/2 tsp
Green chilies 3 chopped
Garam Masala 1/2 tsp
Dahi well beaten 1/4 cups
Dhania leaves
Vegetable oil
Salt to taste

Method

Put two tbdp of vegetable oil in a kadai and heat on medium fire.
When the oil becomes hot, add makhana and sauté till the makhanas become a little brittle. They become crunchy. Take out and keep aside.
In same kadai add onion, saute till brown . Then add , green chilies ,garlic paste,dhania pwdr and stir . Add curd and mix well .
Add red chilli pwdr, turmeric pwdr and tomatoes. Saute well till masala cooks n oil separates. Then afd 1 cup water n simmer for 5 mins. Add garam masala and makhane. Simmer for another 5 mins and serve immd wirh roti.

BUTTERMILK CURRY (My Version)

BUTTERMILK CURRY (My Version)
 

 

 Ingredients:-

Buttermilk - 2 cups
Chickpea flour- 1 tsp
Finely Chopped onions -One medium
Ginger - crushed - 1tsp
Musturd seeds- 1/4 tsp
cumin seeds- 1/2 tsp
Corriander seeds- 1/2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp
Green chilly - sliced - 1
Curry leaves - 3-4 leaves
Chopped corriander- for garnish
Oil - 2 tsp
garam Masala- 1/4 tsp
Salt - to taste

Method:

1) Beat buttermilk with 1 teaspoon of chickpea flour(Besan). keep aside
2)Take a pan, add oil at very low heat Crackle musturd seeds and after 3 secs add cumin seeds, chopped onions, green chillies, ginger and corriander seeds and sautee for 5 mins. Ensure not to burn onions. they should be pink. Add turmeric, chilli powder, salt.
4)Then add Buttermilk and curry leaves and simmer at low heat for 10 mins.
5). Swtich off the Gas and finely garnish with corriander.

You can have this with Roti/Rice. But I love this with garlic bread. Yummily...

Note:- If you do not have buttermilk. Make at Home. For 2 cups full fat curd add 1 cup water and beat well. Its ready

AALOO BAIGAN ( Potato and Eggplant Spicy Curry)

AALOO BAIGAN ( Potato and Eggplant Spicy Curry)

This is North Indian Dish and very spicy n tasty. Here what you need:-


Ingredients:-

Small eggplants- 1/2 Kg
Medium size potatoes- 3
Tomatoes- 3
Cumin seeds- 2 tsp
Red chilli powder- 1 tsp
Turmeric= 1 tsp
Chopped corrinader and green chillies = 2 tsp
Garam masala- 1/2 tsp
Corriander powder= 1/2 tsp
Salt to taste
Oil- 3tbsp

Method:-

1 First wash aubergine and cut in small cubes and keep them in water in a bowl. they will not change color.
2. peel and cut potatoes in same size cubes and keep in water. When starting recipe, drain both vegges and pat dry in towel.
3. In a pan/kadai, add loil and shallow  fry eggplants and potatoes separately.
4. In same pan , crackle cumin seeds and and add both eggplants and potatoes, add all spices above and sautee at very low heat. Sprinkle few drops of water.
5. After 5 mins, add tomatoes and cook for 4-5 mins at low heat and check all masala covers the vegetables.
6. Then add chopped corriander and green chillies and simmer for about 3-4 mins . If you wanna to add water to make it little saucy, you can. But dry Bhaji is great with Rotis/Bread/Rice

Aaloo Vadian

Aaloo vadian. Spicy simple and super 

 Ingredients:

2 Medium potatoes
... 2 Medium tomatoes
½ Cup of broken urad dal wadiyan
2 Medium size onions
½ Teaspoon cumin seeds
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
1 Pinch of asafetida (Hing)
2 Tablespoons plain yogurt (optional)
3 Tablespoons vegetable oil
2 Tablespoons chopped coriander
leaves
salt to your taste


Directions:

1. Wash and peel the potatoes and cut them into ½” pieces

2. Gently break the urad dal wadiyan into small pieces by hitting them with a rolling pin

3. In a nonstick frying pan heat 1 tablespoon oil, add wadi pieces and sauté them for
4 to 5 minutes or until they become brown. Then take them out from the pan and
keep aside in the plate.

4. Use a food chopper or blender to mince the onions. Puree should be coarse.

5. On high heat add 2 tablespoons of oil in the same pan wadiyan were fried add
cumin seeds and asafetida and fry for 2 minutes or until cumin seeds become brown
6. Add minced onions and sauté them while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.

7. While onions fry add the tomatoes to the same food chopper or blender and puree.

8. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
9. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the fried onions and fry for few seconds.
10. Add tomato puree and yogurt. With the tomato puree and yogurt masala become watery, turn the heat high for 2 to 3 minutes, so that water evaporates quickly and while keep stirring the masala frequently. Turn the heat down to medium.

11. In about 5 to 6 minutes tomato puree and onion will blend together. Once all the water has evaporated you will see the oil in pan. That means the masala is done.

12. Add chopped potatoes, fried wadiyan, salt and 4 cups of water and mix them with the masala, turn the heat to high for 3 to 4 minutes or until gravy start boiling then turn the heat down to medium low, cover the pan with the lid and let it cook. Stir periodically so that masala coats the potatoes and wadiyan all the time.
13. In about 25 to 30 minutes potatoes and wadiyan will become tender. Mash few pieces of potatoes that will make the gravy thicker.Add chopped green Chiles and chopped coriander leaves, once you have the desired consistency of the gravy turn the stove off.