Cabbage Kofta Curry


noorsrecipes - cabbage kofta curry

Ingredients for the Kofta

  • Grated cabbage – 2 cups
  • Gram flour – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Green chilli  – 2
  • Coriander leaves finely chopped – 2 tbsp
  • Oil – 1-2 tbsp
  • Oil for frying
  • Salt to taste

Method

  • Add a little salt to the grated cabbage. Keep it aside for 15 minutes
  • Squeeze out the water from the cabbage and add all the ingredients of the kofta to it
  • Make small equal sized ball and deep fry until golden brown. Remove and keep it aside

Ingredients for the gravy

  • Onion finely chopped – 1 medium sized
  • Tomato – 1 large
  • Ginger garlic paste – 1/2 tsp
  • Slit green chillies – 2-3
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Fennel powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Gram masala powder – 1/4 tsp
  • Yogurt – 2 tbsp
  • Cashew paste – 2 tbsp
  • Fresh cream – 2 tbsp
  • Coriander leaves finely chopped – 3 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method

  • Heat oil in a pan, add the cumin seeds
  • Once it crackles add the bay leaf and saute for a few seconds
  • Add the onions and fry till slightly brown. Add the ginger garlic paste and fry till the raw smell goes
  • Add the tomato puree and slit green chillies and cook for about 5 minutes
  • Add all the powders and fry for some more time
  • The oil starts to separate and the masala forms a lump once it’s done
  • Whisk the yogurt and add it along with cashew paste and cream and cook for sometime
  • Mix in the fried koftas and allow it to cook for about 5 minutes
  • Garnish it with finely chopped coriander leaves and serve hot with rotis

Methi Murg


For all those who just can’t get enough of chicken, here is Methi Murg, delicious and simple recipe by Mum.

Have this lip-smacking dish with roti or rice.

Picture Courtesy: Mujahid Khaleel

Picture Courtesy: Mujahid Khaleel

Ingredients:
For marination :

  • Chicken – 500gms
  • Ginger garlic paste – 1 tsp
  • Curd – 2-3 tbsp
  • A little salt

For gravy:

  • Onion finely chopped- 1 large
  • Whole garsm masala- 2 cloves,2 cardamom 2 cinnamon
  • Bay leaf -1
  • Tomato (1finely chopped, 1 puree) -2 large
  • Ginger garlic paste – 1tsp
  • Kasoori methi – 2 tbsp
  • Chilli powder – 1tsp
  • Turmeric powder -1/2  tsp
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1/4 tsp
  • Cashews – 2 tbsp
  • Cream – 3 tbsp
  • Green chillies – 4
  • Ginger jullienes – 1 tsp (optional)
  • Coriander leaves – few
  • Salt as required

Method:

  • Marinate chicken with ginger-garlic paste, salt and curd for 30 minutes
  • Heat oil in a kadai, add whole garam masala and bay leaf
  • After few seconds add finely chopped onion and fry till golden brown
  • Add ginger-garlic paste, fry, add chopped tomatoes and tomato puree
  • Fry till the oil separates and raw smell goes
  • When masala is done, add marinated chicken and cook for few minutes
  • Add chilli-coriander-turmetic-garam masala powders
  • Crush kasoori methi, add it to the chicken , mix well, cover and cook
  • Grind the cashews to a paste, add it to the chicken and cook for sometime
  • Now add cream, ginger-jullienes, slit green chillies, fresh corainder, and cook for a few more minutes untill the chicken is cooked
  • Serve with hot plain paratha or rice

Bhaji Gosht/ Lamb with Spinach


Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht

Bhaji Gosht
Image Courtesy: Mujahid Khaleel

Ingredients

  • Lamb (Mutton) – 500 gms
  • Spinach (palak) finely chopped – 1 big bunch
  • Onion – 1 large
  • Tomato finely chopped – 1 medium sized
  • Green chilles – 5-6
  • Curd – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala powder – 1 tsp
  • Salt – as required

Method

  • Wash the mutton thoroughly.
  • Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
  • Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
  • Add chopped tomatoes and cook till soft.
  • Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
  • Add the palak and fry for some more time.
  • Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂

Kaala Chana with Aloo and Dill Leaves


Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Kaala Chana / Black chana – 1 cup
  • Potato – 1 medium sized
  • Dill leaves – 1 cup
  • Onions finely chopped – 1 medium sized
  • Tomato finely chopped  – 1 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric. Powder – 1/4 tsp
  • Garam Masala – 1/4 tsp
  • Coriander powder – 1 tsp
  • Salt – as required

Method

  • Soak kaala chana over night and pressure cook for about 15 – 20 minutes
  • Heat some oil in kadai
  • Add onions and fry till golden brown
  • Add ginger garlic paste and fry till raw smell goes. Add tomatoes, fry for sometime. Add all the masalas
  • Cook till tomatoes become soft and oil separates
  • Now add the dill leaves and fry for sometime
  • Add in the potatoes. Cook till the potatoes  are done
  • Add the  chana , fry for a minute then add the  water with which the  chana was cooked
  • Cook for sometime. Serve hot with rotis

Interesting FactDill leaves also known as sabbaki soppu or sew bhaji. This green leaf  vegetable is very delicious and healthy too.

Specially good for pregnant women and nursing mothers.

Raw Banana with Curd


Raw Banana with CurdImage Courtesy: Mujahid Khaleel

Raw Banana with Curd
Image Courtesy: Mujahid Khaleel

Ingredients

  • Raw banana  – 1 large
  • Onion – 3 tbsp
  • Coconut grated- 3 tbsp
  • Cumin seeds/ Jeera -1 tsp
  • Chilli powder – 1/2 tsp
  • Tumeric powder – 1/2 tsp
  • Coriander powder –  1/2 tsp
  • Garam Masala powder  – a pinch
  • Curd – 1 cup
  • Oil – 1 tsp

For Tadka

  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a few

Method

  • Peel, cut and wash the raw banana
  • In a Kadai, add some water, raw banana , chilli , turmeric, coriander and garam Masala powder and cook till soft
  • In the meanwhile, grind cumin seeds , coconut and onion. In another Kadai, add oil
  • Add the ground mixer and fry for a 2-3 mins. Pour in the cooked raw banana. Add curd and mix well
  • Cook for about 2 mins
  • Add the tadka
  • Serve hot with rice