U need:
Black eyed beans( lobia): 2 cups
onion: 1 medium
ginger paste: 2 tsp
tomato paste: 2 tsp
beaten curd: 1 tablsp
ghee: 2 tablsp
dhaniya-jeera powder: 2 tsp
asefodita powder: 1/2 tsp
jeera: 1 tsp
chilli powder: 1/2 tsp
dried herbs: 1 tsp
bay leaf: 1
pepper powder: 1 tsp
cloves:2
cinnamon stick:2
salt to taste
jaggery: 1 tsp
Method:
1. Wash and soak lobia for 6 hours. Wash once again and pressure cook with 1 tsp turmeric powder,1&1/2 cups water,1 tsp ginger paste and tomato paste. Cook for 3 whistle.The lobia should be cooked well.
2. Heat ghee in a cooking pan. When hot switch off the stove. Add bay leaf, jeera cloves,cinnamon and dried herbs.Saute quickly.Add chilli powder,dhaniya-jeera powder. Switch on the gas.Stir well.
2. Add finely minced onions and stir well.Add the remaining ginger paste and cook further till the onion is lightly browned.Add well beaten curd. Continue stirring till the curd is well blended.
3. Drain the excess water from the cooked lobia and add to the onion paste.Add the pepper powder .Stir well for 5 to 6 mins.Add salt.
4. Add about 1 cup of the strained liquid and simmer gently.Add the jaggery and cook till the gravy is thick and the lobia is well cooked. Add finely minced coriander leaves.
5. Serve hot this khatee meeti lobia with tandoori rotis or simple phulkas with a dash of lime.
Note: Simple to cook and tasty to eat,lobia is a very versatile pulse.It tastes good when cooked this way and lobia also blends well when cooked with any other vegetables too.
Bonn!!!Appetite!!!!!
U need: For the koftas:
Boiled,peeled and grated potatoes: 2 cups
grated fresh paneer: 1 cup
turmeric powder: 1/2 tsp
raisins: 2 tsp
chat masala: 1 tsp
salt pinch
minced green chillies: 1 tsp
oil to fry the koftas
For the gravy:
Onions: 2 medium sized
cinnamon stick: 2
cardamom:3 pods
cloves: 3
peppercorns: 1/2 tsp
green chillies: 4
ginger: 1" piece
garlic: 2 pods
cashew paste: 1/4 cup
beaten curd: 2 tablsp
fresh cream: 1/2 cup( beaten lightly)
kitchen king masala: 1 tsp
dhaniya-jeera powder: 1 tsp
kasoori methi: 1 tsp
milk: 1 cup
oil: 3 tablsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp
coriander leaves: 2 tsp
Method:
Koftas:
1. In a bowl put grated potato,minced green chillies,salt,chat masala and mash well till there are no lumps. Divide to 4 medium sized balls and keep on a plate. In the same bowl add the grated paneer ,raisins and turmeric powder. Mash well till smooth.Divide into 4 small balls.Take one potato ball and stuff the paneer ball into it.Roll well to an egg shape.Do the same with the rest. Ensure the paneer ball is well covered inside the potato case.
2. Heat oil and deep fry the koftas till light brown. Drain excess oil and keep aside.The potato paneer koftas are ready.
Gravy:
1. In a pan boil the diced onions,cloves,peppercorns in 1 cup water for 5 mins. Cool and grind with ginger,green chillies and garlic to a smooth paste.
2. Heat a pan .Dry fry the kasoori methi and crush.Keep this in a small bowl.In the same pan heat oil.When hot add cardamom,cinnamon and saute. Now add the ground paste and continue frying sprinkling water to prevent the masala from sticking.Add kitchen king masala,garam masala and dhaniya-jeera powder and stir further.Lower heat and add the beaten curd.
3. After 5 mins add the cashew paste and 1 cup milk ,salt and simmer for few mins. Switch off the stove and cool the gravy.Strain this through a strainer and get a smooth gravy.Once again pour this smooth gravy into the pan and simmer gently.Add the beaten cream and sugar.Simmer.
Lower the koftas one by one and simmer for another 3 mins.Add crushed kasoori methi and coriander leaves. Switch off the stove.
4. Take a serving bowl.Take the koftas one by one from the gravy,and put in on a plate.Cut it into two halves. Arrange these koftas in a serving bowl and pour the gravy over it. Top with some beaten cream and serve with hot matar ki puris or rotis.This dish goes well with jeera pulao.
Note: A little time consuming but when the dish is served you are transported to a new world.Yummy and smashing to eat,make this as a special Sunday dish and enjoy. When the koftas are cut the paneer inside will look like yolk in a boiled egg,This dish is also called vegetarian egg malai curry.
Bonn!!Appetite!!!!
U need:
Carrots: 2 small
Cabbage: diced 2 cups
roasted peanuts: 1/4 cup
Green chillies: 2
Red chillies: 3
channa dal: 1 tablsp
urad dal: 1 tsp
methi seeds: few
jeera: 1 tsp
peppercorns: 4
curry leaves: 2 tablsp
tamarind paste: 1/2 tsp
oil: 2 tablsp
Ghee: 2 tsp
Mustard seeds: 1tsp
asefodita: 1/2 tsp
salt to taste
Method:
1. Heat 1 tabslp oil.When hot add asefodita and methi seeds.Add roasted peanuts, red chillies , peppercorns, channa dal,urad dal,jeera and curry leaves.Saute on medium heat till light brown,Transfer this to a bowl.
2. Peel and dice carrots.Wash well. Wash the cabbage. Heat 1 tablsp oil. When hot add green chillies.Saute.Add carrots and stir well.Add diced cabbage and continue stirring till the vegetables are lightly cooked. Cool
3. In a mixie jar add the fried vegetables, roasted ingredients,tamarind paste,salt and grind to a smooth paste.
4. Transfer the chutney to a serving bowl. Heat 2 tsp ghee in a pan.Sputter mustard seeds and a few curry leaves. Add this to the chutney.
4. This chutney can be used for mixing in hot rice,as an accompaniment for rotis and dosas too.
Note: Quick to make and just yummy to eat ,the spiciness can be adjusted according to your taste.It remains fresh for 3 to 4 days in the fridge.
Bonn !!!!Appetite!!!!
