Vegetarian Egg Nargisi Kofta Curry served with Vegetable Palau rice....

Vegetarian Egg Nargisi Kofta Curry served with Vegetable Palau rice....

Vegetarian Egg Nargisi Kofta Curry

Preparation time: 45 minutes 

Cooking time : 1 hour 

 For kofta

Ingredients 

4 Raw Banana Boiled and mashed

1/2 cup Chickpeas flour/ Besan 

1 Cup mango pulp OR Butter Milk with 1/2 tsp Sugar

Salt to taste 

1/2 tsp Ginger paste

1/4 tsp Turmeric powder

1/2 tsp Garam Masala powder

1 1/2 tbsp Corn flour

1/2 tsp Chilli paste

Oil to fry

Method

Take a bowl. Add the besan, salt, turmeric powder, 1/4 tsp ginger paste, 1/4 tsp chilli paste and Mango pulp OR butter milk. Make a batter out of it. Take a non stick pan and cook the batter on a low flame, stirring it continuously. Once the batter dries up and becomes into a dry paste, keep it aside. Take the raw mashed bananas and add garam masala powder,corn flour,  salt, 1/4 tsp ginger paste and 1/4 tsp chilli paste. Mix it well. Now take the besan and make lemon size equal balls from it. Take the mashed banana and make bigger balls of equal portions. Take one mashed banana ball and flatten the ball a bit. Make a cavity and add the besan ball in the cavity. Roll up the mashed banana around the besan ball and try to give a egg shape. Repeat the same process for the remaining balls. Take a pan. Add oil in it. Let the oil heat. Add the vegetarian egg kofta till brown. Keep them aside. 

For the gravy

Ingredients 

2 tbsp Ghee / Oil 

1/2 tsp Ginger paste 

1/2 tsp Chilly powder

1/2 tsp garam masala

1 tsp Curry powder

Salt to taste

1/4 cup tomato puree

2 tbsp Kaju paste 

1 cup water 

1/4 cup yogurt

1 tbsp Chopped Coriander leaves for Garnishing

Method 

Heat ghee or oil in a pot. Add the ginger and sauté it for few seconds. Add a little water.Add the kaju paste and cook for 2 to 3 minutes. Add all spices, salt,tomato puree and curd, cook it for 5 minutes. Add 1 1/2 water and cook it for further 15 minutes on simmer. The gravy should be thick. 15 minutes before serving cut the koftas in the centre into two halves.Add the koftas to the gravy.Garnish with coriander leaves.

Vegetable Palau

Preparation time : 30 minutes 

Cooking time : 45 minutes 

Ingredients 

1 cup Basmati rice washed and soaked for 30 minutes 

2 tbsp ghee

2 of each whole spice (Cardomom, Cloves) crushed

4 Pepper corn crushed

1" inch Cinnamon stick crushed

2 Bay Leaves

1/2 tsp Cumin seeds

1 Green Chillies chopped

1/2 tsp Ginger grated

1 cup of Mix Vegetables chopped ( Carrot,  Peas, Cauliflower)

1/2 tsp Sugar 

Salt to taste

Method 

Take a pot. Add ghee. Let is heat, add bay leaves and cumin seeds. Let the seeds crackle. Add the whole spices crushed. Sauté it for few seconds. Add the vegetables. Stir the vegetables for 2 minutes. Add salt and sugar. Add 2 1/2 cups of water. Let the water boil for 5 minutes. Add the rice. Stir the rice. Cook the rice till the rice has absorbed all the water. Once done serve it with the gravy... 

Mutton Rezala

Mutton Rezala

Ingredients

For Marination 
1 kg Mutton
1 Onion paste
1 tsp Ginger paste
1 tbsp Garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1/2 cup Curd  

1 tsp Garam Masala powder 

Salt to taste

2 tbsp Oil

Method 

Wash the mutton. Drain all the water out. Marinate the Mutton with all the above ingredients for 5 hours. 

For Seasoning 

Ingredients 

2 tbsp  Ghee

1 Cinnamon stick
4 Pepper corn
2 Cardamon
2 Bay leaves

1 Dry red chilli 
1 Onion finely sliced

2 green Chillies slit 

1/2 tsp Sugar 

2 tbsp Kaju paste 

1/2 cup Milk 

Few drops of Kewra essence 

Method 

Take a pressure cooker. Add ghee. Add cinnamon stick, cardamon, pepper corn, bay leaves and red dry chilli. Sauté for few seconds. Add sliced onions, sugar and sauté till onions changes it's colour. Add kaju paste. After few minutes add the marinated mutton. Stir the mutton and sauté it till the marinated  juices reduce to 3/4. Add 1 1/2 cups of water. Pressure cook. Give 3 to 4 whistles or the mutton becomes tender. Add Milk and green chilies. Cook for few minutes more. Add Kewra essence and Mutton Rezala is ready to serve.

Fish Roll

Fish roll
For filling
Ingredients
1 kg bone less fish cut in to strips
1 tsp green chilli paste
1 tsp garlic paste
1/2 lime juice
Salt to taste
1 tsp oil
1/2 tsp curry powder
Method
Marinate the fish with all the above ingredients for 30 minutes. Take a grill pan and add oil. Arrange the fish on the grill pan and cook it till brown on both the sides.

For the dough
Ingredients
1 cup of Maida
1 cup of wheat flour
Salt to taste
1 tsp oil
2 tbsp curd + 1 cup water mix ( butter milk)
Ghee for frying
Method
Add all the dry ingredients and mix it. Add butter milk and make a dough. Add oil to the dough and knead it well. Let the dough rest for 15 minutes. Make equal portions. Take a portion and roll it out. Put the roll sheet on the pan and roast it. Add a tsp of ghee and take of the gas. Cook the other chappatis in the similar manner and keep it aside.

For the Salad
Ingredients
1/2 cucumber
1 carrot
1 onion
1 capsicum
1/2 cabbage
Method
Cut the vegetables in to thin slices.

Sauce and dips

Radish Sauce
Ingredients
1/2 cup radish
1 tbsp curd
Salt to taste
2 garlic cloves
1 green chilli
1 tbsp coriander leaves
Method
Grind all the above ingredients into paste.

Mustard sauce

Sour cream
Ingredients
1/4 cup hung curd
Salt to taste
1/4 cup cream
Method
Mix all the above ingredients.

Assembeling

Take a chappati. Apply all the sauces. Spead the salad. Sprinkles chat masala. Put the grilled fish.  Roll the chappati and serve the fish roll with salad......

Echorer ( Jack fruit ) Chop

Echorer ( Jack fruit ) Chop...

Ingredients
500 grams Jack fruit after cleaning, cut in to medium cubes
2 Big Potatoes boiled and mashed
1 Onion chopped
4 Garlic Cloves chopped
1/2 tsp Ginger grated
2 green Chillies chopped
Handful of broken Kaju and Raisins
Salt to taste
1/2 tsp of Sugar
1 tsp Cumin seed powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Cumin seeds
1 Bay leaf
1 tbsp Ghee
Oil for frying
5 tbsp Corn flour
1 cup Bread crumbs
Method
Boil and mash the Jack fruit. Take a vessel. Add ghee. Add cumin seeds and bay leaf. Once the cumin seeds crackle add chopped onion, chopped garlic and chopped green chillies. Saute it for some time. Add ginger grated, Kaju and raisins. Stir it. Add sugar, salt, Garam masala, coriander powder and cumin powder. Let it saute for some time. Add the mashed Jack fruit. Stir it and cook it till all the ingredients blend well together. Keep it aside and cool the mixture.  Take mashed potatoes add salt to taste. Mix it well. Make lemon size balls of Jack fruit mixture. Take a portion from the potato. Flatten it on your palm. Add the Jack fruit filling in the centre. Cover the filling with mashed potatoes. Take corn flour add water to make a thick paste. Dip the chops in the corn flour paste. Cover the chops with the bread crumbs. Heat oil. Fry the chops till golden brown. Serve it with tomato sauce or Kasundi ( mustard sauce) and salad....

Kathal (Jack fruit) ki Sabzi

Kathal (Jack fruit) ki Sabzi.........

Kathal ki Sabzi
Ingredients
500 grams Raw Jack fruit clean and cut into cubes
1 onion thinly sliced
1 tomato chopped
2 potatoes cut into big cubes
2 tbsp ginger, garlic and chilli paste
1 tsp coriander powder
1 tsp cumin seeds powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
1/2 cumin seeds
2 bay leaves
1 whole red dry chilli
2 tbsp curd
Salt to taste
2 tbsp ghee
Method
Boil the Par boil Jack fruit in salt water. Throw the water out. Take a vessel. Add 1/12 tbsp ghee. Add cumin seeds, red chilli and bay leaves. Let the cumin seeds crackle. Add the onions.. Sauté it for few minutes. Add the potatoes and fry it. Add the jack fruit and tomato. Cook on medium flame for 3 to 5 minutes. Add curd and cumin powder, coriander powder, garam masala powder, chilli powder, turmeric powder and salt. Stir it and occasionally and cook it for 5 minutes... Till the masalas have incorporated well with the vegetable. Add 2 cups of water and cook it till the potatoes and jack fruit has become tender and the gravy has reduce a bit. Add the rest of the ghee... Take it off the gas. Cover and let it stand for 5 to 10 minutes... Serve it with hot rice or Chappati.