Category Archives: Ramadan Recipes

Mutton Kofta Curry

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Mum would make yummy Kofta curry and Kofta fry for us. Here’s how you can make them too!

To make the Koftas refer to the Mutton Kofta recipe posted earlier

Here’s the recipe for Kofta Curry 🙂

Kofta Curry. Image Courtesy: Mujahid Khaleel

Kofta Curry. Image Courtesy: Mujahid Khaleel

Ingredients for the gravy

  • Onion – 1 medium sized
  • Tomato – 1 medium sized
  • Ginger garlic paste – 1 tsp
  • Curd – 1 heep tbsp
  • Fresh Coconut paste – 2 tbsp ( optional)
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Jeera/ cumin powder – 1 tsp
  • Garam masala -1/2 tsp
  • Coriander leaves – 1/2 cup
  • Oil – 2 tbsp
  • Salt – as required

Method

  • To Make the Koftas refer to the Mutton kofta recipe. Grind  the kheema and masala as shown in the recipe, mix well in a bowl and keep it aside. ( do not deep fry the Koftas).
  • Thinly slice the onions and dry roast them for about 8-10 minutes. After it cools, grind along with ginger garlic paste and half of coriander leaves.
  • Heat oil in a Kadai And fry the onion paste for sometime.
  • Grind the tomato and add it and fry till the raw smell goes and oil separates.
  • Add all the powders and salt and fry well. Now add some water and bring the gravy to a boil.
  • Meanwhile shape the kheema into lemon sized balls.
  • Once the gravy comes to a boil, add the kheema And curd, cook for 45 minutes on low flame.
  • If you want to add the coconut paste add it after 45 minutes and cook for another 15 minutes.
  • If not add the remaining coriander leaves and cook for total 1 hour on low flame.
  • Serve hot with rotis or rice.

Note: if you do not want to grind the onion, finely chop and fry till golden brown, then add the ginger garlic paste and tomatoes and follow the same procedure above.

Yummy Vegetable Cutlet

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Mum would make yummy cutlets with spicy mint chutney and we would enjoy every bite!

Perfect for an evening snack, do  try out this heavenly vegetable cutlet. You will love it 🙂

Vegetable Cutlet © Mujahid Khalee

Vegetable Cutlet
© Mujahid Khaleel

Ingredients:

  • Potatoes – 4 medium sized
  • Beans – 1/4 cup
  • Carrot – 1/4 cup
  • Peas- 1/4 cup
  • Cabbage – 1/4 cup
  • Cauliflower -1/4 cup
  • Green chilli and ginger paste – 1 tbsp
  • Onion finely chopped – 1 small
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Bread slices – 2
  • Corn flour – 1 tbsp
  • Semolina/ rava – 1/4 cup
  • Oil – 1tbsp + for shallow fry
  • Salt – as required

Method

  • Boil, peel and mash the potatoes and keep it aside. Steam the vegetables.
  • Heat oil in a Kadai.
  • Add the green chilli and ginger paste. Sauté for a few seconds.
  • Add the finely chopped onions. Sauté till pink and translucent.
  • Add the steamed vegetables and fry for 2 minutes.
  • Add the mashed potatoes.
  • Add all the powders and fry for about 3-4 minutes.
  • Remove it from heat and allow to cook for 10 minutes.
  • Take some water in a bowl. Dip  1 bread slice into it.
  • Remove immediately , squeeze the water and add to the vegetable mixture. Repeat the same for the second slice too.
  • Add corn flour. (Corn flour and bread slices helps in binding the mixture). Mix well. Shape them into cutlets.
  • Add the rava to a plate.
  • Coat the cutlets with rava. This again help in binding and gives a crispy texture.
  • Shallow fry on a Tava or grill them by adding some oil.
  • Serve with pudina chutney, slices of cucumber and tomato.

Crispy Cabbage Pakoda

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Simple evening snack, these Cabbage Pakodas leave you wanting for more!

Try it out 🙂

Cabbage Pakoda ©Mujahid Khaleel

Cabbage Pakoda
©Mujahid Khaleel

Ingredients:

  • Cabbage shredded – 1 cup
  • Onion thinly sliced – 1/2 cup
  • Methi leaves finely chopped –  handful ( optional)
  • Coriander leaves – 2 tbsp
  • Gram flour / Besan – 3/4 cup
  • Rice flour – 2 tbsp
  • Green chillies – 4-5
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Coriander powder – 1/2 tsp
  • Cooking soda – a pinch
  • Hot oil – 1 tbsp
  • Salt – as required

Method:

  • Add all the ingredients in a bowl and mix well.
  • Meanwhile heat oil in a Kadai. Once the oil is hot add it to the bowl. By then the cabbage would have released some water.
  • Add a little water now and make a thick batter. Make sure not to add too much water as the cabbage mixture would leave some water.
  • Drop small portions of the batter with your hands into the Kadai  to make pakodas.
  • Fry them on medium flame until they are crisp. (The rice flour and hot oil helps in making a crispy pakoda).
  • Serve them with tomato ketchup or green chutney.

Mutton Kofta

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Mummy’s Mutton Koftas were always a treat! They just melt in your mouth and keep you wanting for more! The kids will love it too and don’t seem to make a fuss.

Do try them out  ðŸ™‚

Mutton Kofta Image Courtesy: Mujahid Khaleel

Mutton Kofta
Image Courtesy: Mujahid Khaleel

Ingredients:

  • Mutton kheema – 1 cup
  • Fried gram – 2 tbsp
  • Green chillies – 3-4
  • Red chilli powder – 1 tsp
  • Pepper corns – 1 tsp
  • Cumin seeds – 3/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Fresh coconut -2 tbsp (4 tbsp if you like to use more)
  • Onion – 1 tbsp ( optional)
  • Fresh coriander leaves – a handful
  • Salt – as required
  • Oil for deep frying
  • Lemon – 1 small

Method:

  • Wash the kheema thoroughly and drain the water completely using a strainer
  • Grind the kheema and keep it aside in a bowl. Grind the fried gram in a separate mixer jar
  • Mix this with the ground kheema and keep it aside
  • Grind all the remaining ingredients till salt into a smooth paste
  • Mix this with the kheema. Shape into small balls
  • Heat suffient oil in a Kadai and deep fry the Koftas till they just turn  golden brown
  • Squeeze some lemon on top and serve with some raw onions

Masala Vada

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Mom would make this mouth watering vadas with tea in the evenings or she would serve this with dal and green leaves curry ( Kathli dal) for lunch.
Masala VadaPhoto Courtesy: Mujahid Khaleel

Masala Vada
Photo Courtesy: Mujahid Khaleel

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal
Heat oil in a kadai and deep fry
Serve hot.

Raw Banana, Aloo and Matar Tikki

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Tikki fast and easy, the perfect snack for the evening.

Thank You Didi! This looks yum 🙂

Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Boiled Raw banana – 1 large
  • Potato boiled and peeled  –  1 medium
  • Peas – 1/4 cup
  • Onion finely chopped – 2 tbsp
  • Ginger finely chopped- 1inch
  • Green Chillies finely chopped – 2
  • Garam masala powder – 1/4 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder   – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Chat Masala – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Bread slice -1
  • Corn flour – 1 tsp
  • Oil – 2 tbsp
  • Salt – As required

Method

  • In a kadai, add oil. When heated, add cumin seeds.
  • When they begin to crackle add onion. Fry for sometime.
  • Add ginger and green chillies .Add raw banana, potato and peas. Add all the powders. Mix well and mash a little.
  • Remove from heat and Allow to cool.
  • Dip the bread slice in water, remove immediately and squeeze excess water.
  • Add to the mixture. Add the corn flour as well. Mix well.
  • Shape them into round tikkis.
  • Shallow fry on both sides.
  • Serve hot with green chutney.