Lauki kofta curry

Ingredient
Lauki grated 1 cup ( squeeze the water )
Ajwain 1/2 tsp
Besan 1 cup
Salt as per taste
4-5 cashew chopped
Few raisins
Oil for frying

For gravy
3 tomatoes
1 onion
Ginger garlic paste
Curd 1/2 cup

Salt
Haldi a pinch
Dhaniya jeera 1 small spoon
Kasturi methi 1 tsp
Hing a pinch
Sugar a pinch
Oil

Method

Take the grated squeezed lauki in a big mixing bowl add salt ajwain and besan. Add 4-5 cashews nicely chopped and a few raisins. Mix this well and fry the koftas ( peda or laddu shaped ) immediately in the oil and keep aside on a bounty paper towel so that extra oil comes off.

Gravy

Take 2 tsp oil in a pan to this add onion sliced and sauté for 5 mins then add the tomatoes and ginger garlic paste and sauté on medium flame till all this gets roasted. Turn off the gas and add curd and mix well. Gring this into a smooth paste in a mixer grinder or if u like coarse gravy u can do this in a veg crusher. 

Now take 3-4 tsp oil in a kadhai add jeera and hing. Add 2 green chilli slit. Them add the gravy paste.followed by salt as per taste, a pinch of haldi, 1 small spoon dhaniya jeera powder, chilli powder as per the spice level needed. Mix nicely and cook well on medium flame till oil separates out, now add the koftas, 1 tsp kasturi methi, a pinch of sugar and little cream or milk powder if u want creamy gravy. If not it's optional u can leave it as it is and enjoy with roti paratha or rice.

These koftas taste good if eaten jus like that also. If making only koftas as appetizer u can add other vegetables also like carrot peas cauliflower etc. it tastes nice.  

Comments

Post a Comment

Popular posts from this blog

Paneer Do Pyaza

Ingredients  Paneer nicely cubed 1/2 lb 2-3 onions chopped lengthwise  2 medium tomatoes finely chopped  2-3 tomatoes pureed  1/2 cup light cream Salt as per taste Dhaniya jeer powder 1 tsp Garam masala 1 tsp Cinnamon powder a pinch A pinch of ajwain, A pinch hing, Anardana powder 1/2 tsp Haldi 1/4 tsp Sugar 1/2 tsp. Ginger garlic paste 2 tsp Jeera, tejpata 1, 2 each laung, elaichi, 4-5 Kali Mirch, Methi seeds 5-6,green chilli slits 4-5. 1/2 tsp lemon juice. Oil for tadka 2 tbsp Method In a kadhai heat oil, add jeera, Methi seeds, hing, followed by Kalimirch, laung and elaichi, then sliced onions and green chilli . Sautée this on medium flame till onion are golden brown and cooked, Now add finely chopped tomatoes, all the regular masalas as per taste like salt haldi dhaniya Jeera anardana. Let it cook on medium flame till tomatoes are soft and cooked and oil separates, now add the pureed tomatoes,saute for 2-3 minutes and then add cu...
Read more

Sama/ moraiyo kheer

Ingredients Samo/moraiyo 1/2 cup Milk 2 cups warm 1/2 cup water boiled 1/2 cup sugar 1/4 tsp elaichi powder Almonds sliced for garnish 1 Tbsp ghee saffron if required ( in a bowl add few strands of saffron in 3 tsp warm milk for 10 minutes ) Method In a deep pan heat ghee and add the washed samo, sauté for 5 mins then add boiled water,followed by warm milk and let this cook on medium flame till we get a semi solid consistency then add sugar, saffron and elaichi, garnish with almonds or any dry fruits of choice. tastes best when chilled.
Read more

Moong sprout kachori

Ingredients  For Stuffing Masala Moong sprouts 1.5 cups Mashed potatoes 2 1/2 cup chopped onions Salt as per taste haldi 1/4 tsp  dhaniya powder 1/2 tsp  Jeera powder 1/2 tsp  anardana powder 1 tsp Saunf 1 tsp Garam Masala 1 tsp Ajwain 1/2 tsp Jeera 1 tsp Amchur 2 tsp Sugar 1/2 tsp Chat masala  Green chilli 4-5 Ginger grated 1 tsp Method In a pan take 4-5 tsp oil, add Jeera, hing, 5-6 green chillies finely chopped, 1 tsp grated ginger, add moong sprouts, all the masala, and cook it covered for 15-20 minutes. Now add mashed potatoes, and chopped onions to the sprouts. Add chat masala as per taste,mix nicely. Ingredients  For the Kachori (outer cover ) Wheat flour 2 cups Sooji 1/4 cup 1 tsp salt 3-4 tsp oil Mix all this and knead it into a soft dough and keep aside covered with a wet cloth for an hour. Roll into a small poori, put a small ball of filling in the centre, roll it and cover it properly. S...
Read more