Palak Paneer Kofta

There was fresh palak leaves at home, using it I want to prepare something delicious on behalf of bandh as all restaurants were closed that day. I got this recipe from a cooking program and did little changes to it, so here is my palak paneer kofta, its very suitable for roti, chapathis. It was so good that I prepared enough quantity but everything finished for breakfast itself. I felt very happy that everyone at home loved to have it again.

Preparation time: 30mins

Cooking time: 20mins

Serves: 6

Ingredients:  

100gms Paneer (Grate and keep aside)

2 bunch Spinach (Palak) leaves

3 big Potatoes (boil, peel the skin and grate)

3 big Tomatoes

4 green chillies

1 inch long Ginger

2 bay leaves

10 Cashews

3 tsp Rice flour

3 tsp Basin

2 tsp red Chilly powder

2tsp Garam masala

1tsp Jeera

½ tsp Sugar

1 tsp unsalted Butter

Salt

Water

Procedure:

Wash spinach leaves thoroughly and strain them.

Take a frying pan, fry the spinach leaves till all the leaves shrink.

For Kofta:

1.     Take a bowl add grated paneer, grated potatoes, red chilly powder, 1tsp garam masala powder, rice flour, basin, 1/4^th part of fried spinach and required amount of salt, mix well and make lemon sized balls.

2.     For deep fry, keep a kadai with oil to heat, add some 5 balls at a time and fry till they turns golden brown.

3.     Follow the same for all balls, keep them aside.

For Gravy:

1.     Grind tomatoes and ginger into fine paste take it out, then grind spinach, green chillies, cashew into fine paste.

2.     Keep a pan to heat add butter followed by jeera and bay leaves sauté it.

3.     Add the tomato ground paste and fry till it changes its color then add spinach paste stir continuously for 3 mins.

4.     Later add 1tsp garam masala, sugar and salt, mix well and fry for 3 mins (add little water if gravy is more thick).

Palak Paneer Kofta:

1.     Before serving add kofta’s into hot gravy and serve with roti or chapathi.

2.  Delicious and finger licking palak paneer kofta is ready.

Baby Corn Bajji

It’s on a week end, as husband and kid at home no mood to go out but want to spend time together by having some hot and spicy snack while watching a movie,  I found few baby corn’s in refrigerator, so here is the Baby Corn Bajji, enjoyed every bite of it, Baby corn bajji made that evening…. J

Preparation time: 10mins

Cooking time: 20mins

Number of Bajji's: 20

Ingredients: 

1 cup Besan

¼ cup Rice flour

5 Baby corn sticks

Vegetable Oil for deep fry

1tsp red Chiily powder

1 pinch Cooking Soda

Salt

Water

Procedure:

1.     Wash Baby corn cut them lengthier, then make them in to 2 pieces, so in one baby corn we can prepare 4 baby corn bajji’s and keep aside.

2.     Make a batter with besan, rice flour, red chilli powder, cooking soda, required amount of salt and water without any lumps.

3.     Keep a frying pan with oil to heat (always make sure oil should not be more than half of the pan, otherwise it spills out while frying).

4.     Dip chopped baby corn one by one in batter and deep fry in oil till they turns golden brown.

5.     Move them on to a tissue paper.

6.     Serve hot hot Baby corn bajji with tomato sauce.

Baby Corn Rice

This is my own recipe, here I experimented using baby corn with rice and prepared something special as Baby Corn Rice, its taste is quite special as while chewing you will find cooked baby corn here and there, i hope even you enjoys while tasting it.

Preparation time: 15mins

Cooking time: 15mins

Serves: 6

Ingredients:

2 cups basmati or other long-grain white Rice

4 Baby Corn sticks

5 Red chillies (Byadagi)

2 Tomatoes

2 Bay leaves

4 Cloves

1 inch Cinnamon stick

1 inch Ginger

2 tsp vegetable oil

2 tsp Ghee

1 tsp Poppy Seeds

1 tsp Coriander powder

½ tsp black Pepper corns

½ tsp Fennel seeds

½ cup grated fresh Coconut

1 pinch Turmeric powder

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Wash rice and keep aside.

2.     Cut baby corn into 2inch lengthy and keep aside.

3.     Keep a frying pan to heat, add red chillies, pepper, cloves, cinnamon stick and fry add poppy seeds at the end and keep aside.

4.     Grind one Tomato, grated fresh coconut, coriander powder, turmeric powder, ginger, coriander leaves and fried items into fine paste.

5.     Keep a pressure cooker to heat, add oil and ghee as it heats up add fennel seeds, bay leaves and sauté.

6.     Later add baby corns, let it for 2 mins then add chopped one tomato and ground paste and fry for 3 mins.

7.     Add cleaned rice and required amount of salt and water.

8.     Close the lid and wait for 2 pressures.

9.     As cooker cools serve hot hot Baby Corn Rice.

Aloo Curds Gravy

If you are not in a mood to have spicy food but want to eat something tasty with roti’s chapathi or for poori, then try this recipe Aloo Curds Gravy, it gives very mild taste and you will not feel heavy, easy to cook too as potato and curds are main ingredients.

Preparation time: 10mins

Cooking time: 15mins

Serves: 6

Ingredients:

4 big Potatoes

2 tomatoes (chop into small cubes)

1 cup sweet Curds

3 Green chillies (Split into long pieces)

2tsp refined Vegetable oil

4tsp Basin (Channa Dal Powder)

½ tsp Mustard seeds

½ tsp Red Chilli powder

½ tsp Garam Masala powder

½ tsp turmeric powder

6 Curry leaves

2tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Cook the potatoes in cooker later peel the skin, Mash them and keep aside.

2.     Take Basin and curds in a bowl mix well without any lumps and keep aside.

3.     Keep a pan to heat, add oil followed by mustard seeds, as it splutters add tomatoes, green chillies, curry leaves and sauté.

4.     Add mashed potatoes, then red chilli powder, garam masala powder and fry for 2 mins.

5.     Now add Basin curds mixture, salt and mix well, continuously stirring in low flame (Add little water if the gravy is very thick) and fry for 5 minute.

6.     Garnish with coriander leaves.

7.     Aloo Curds Gravy is ready to serve with hot roti, poori or chapathi.