Side dish

Lauki kofta curry (bottle gourd dumpling curry)

Lauki kofta

Bottle gourd is a very unique vegetable and is liked for its simple and mild flavor. Lauki kofta called in Hindi or bottle gourd dumpling curry is the lightest of all kofta recipes when it comes to calories and I prefer it for the same reason!

Ingredients:

For making the koftas

2 cups grated Lauki/ bottle gourd

4 tbsp besan/ Gram flour

1/2 tsp – garam masala

1/4 tsp red chilli powder

1 green chilli finely chopped

salt as required

For making the curry 

2 large tomatoes chopped

1 onion chopped

2 green chillies chopped

1 inch giner chopped

2 tbsp  broken cashews

1 tsp  coriander powder

1/4 tsp garam masala

1/4 tsp red chilli powder

For tempering :

1 tsp cumin seeds

1/4 tsp turmeric powder

oil for frying

salt and sugar for taste

Method: 

For making the dumpling:

Heat oil in a pan for frying. Peel and grate the bottle gourd. Squeeze all the liquid from the grated bottle gourd and keep aside, store the liquid as it can used for the curry.  Add rest of the ingredients listed under making the kofta and mix well. If the mixture is too thick sprinkle little water and make them into round balls.  Add this dough mixture gently into oil and fry until they are golden brown. Remove them from oil and put them on a tissue paper to drain out excess oil.

Lauki kofta

For making the Gravy- 

Blend tomatoes, onions, green chilies, ginger, garlic and cashews to a smooth paste, add 1/2 cup of water while grinding.  In another pan heat 3 tbsp of oil and add cumin seeds and allow it splutter. Add turmeric and the ground mixture into the pan, keep stirring for a minute. Add 1/4 tsp garam masala, red chilli powder and 1 tsp coriander powder, give it a stir. Cover the pan with the lid and allow it to boil for few minutes. Add the liquid that was reserved from straining and little water if required.

The consistency of the gravy should be thick and not runny. Before serving, put the bottle gourd fried dumplings in a serving plate, top it up with gravy and garnish with cilantro and serve with rice or roti.

Lauki kofta

 

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Side dish

Rajma

Rajma

Rajma is a popular Indian vegetarian dish consisting of red kidney beans and a thick gravy consisting a lot of Indian spices…It is part of a regular diet in northern India but its popular all over India and overseas too.  It goes really well with rice or roti (wheat flat bread).

Ingredients:

1 (14 oz can)-Red kidney beans, drained and washed.

If using raw beans, take around 1 1/2 cup of beans and soak for 6-8 hours and pressure cook the beans until done (2 whistles).

1 finely chopped onion

3 small tomatoes chopped

1 tsp ginger garlic paste

2 green chillies

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp cumin seeds

1/4 cup chopped cilantro

Salt to taste

1 tbsp butter optional

3 tbsp oil

Method:

Heat oil in a pan. Add cumin seeds, allow it to splutter. Add onion, ginger garlic paste and green chillies. Sauteè until onions turns translucent. Mix in chopped tomatoes, red chili powder.

Rajma

Turn off the heat. Blend the mixture once cooled. Then bring back to heat and add garam masala.

Rajma

Now add the drained kidney beans and mix well.  Cover the lid and cook for 8-10 minutes under medium heat. Garnish with chopped cilantro and add a tbsp of butter  and cover the lid. Serve with hot rice or rotis.

Rajma

 

 

 

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Side dish

Aloo Palak sabji (spinach potato side dish)

Aloo palak

A great combination made of simple vegetables! My son loves anything green on his plate, whether its spinach soup, green gram dosa, cooked peas… etc. This is one among his favorites and loves to finish up his plate very quickly which doesn’t happen that often. 🙂

The combination of potato, spinach and fresh ginger and garlic with the spices brings a wonderful aroma and makes you feel ravenous!

Serving -3

Ingredients:

Potato- 2 cups (peeled and cubed)

Spinach- 4 cups or 16oz pack (chopped)

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chillies-1

Whole red chillies- 2

Coriander powder- 2 1/4 tsp

Cumin seeds-1 tsp

Turmeric powder- 1/4 tsp

asafoetida- 1/4 tsp

oil- 4 tbsp for seasoning

Salt to taste

Method:

Heat oil in a pan on medium heat. Add cumin seeds, allow it to splutter. Then add chopped garlic, ginger, green chilli and red chillies. After about 6-8 seconds add cubed potatoes, turmeric and little salt, mix everything well.

Aloo palak

Close a lid and allow it to cook until the potatoes are tender (about 6-8 minutes). Now add the chopped spinach and coriander powder and stir it well. Add salt if necessary. Allow it to further cook for 3-4 minutes.

Aloo Palak

Turn off the heat.  Serve hot with rot is or parathas!

Aloo Palak

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Side dish

Mutter Paneer

I was definitely the crowd pleaser for this dish :), prepared this over the weekend for dinner. When I was done preparing, I was happy to see the outcome and was happier to know that I had prepared enough for next day’s lunch too and I was smiling to myself and thinking, well I can relax and watch a movie tomorrow!

Everyone started their dinner and was praising how nice mutter paneer has turned out, I was definitely feeling good. I finally finished my kitchen chores and came to have my dinner. I saw that I was hardly left with 2 scoops of mutter paneer. I definitely enjoyed my dinner but at the same time had to plan for next day’s lunch and cancel my movie plan 😦 .

Ingredients:

Onions- medium size 2, chopped

Tomato- medium size 2, chopped

Peas- 1 cup, cooked

Paneer-18 to 20 cubes

Heavy cream/milk – ¼ cup

Roasted and coarsely ground cashew- 3 tbsp

Cumin seeds- ½ tsp

Cumin powder- 1 ½ tsp

Coriander powder-1 ½ tsp

Garam masala powder-1 ¼ tsp

Red chilli powder-2 tsp

Ginger garlic paste- 1tsp

Coriander/cilantro- ¼ cup finely chopped

Oil- 2+2+1 tbsp

Salt- to taste

Preparation:

In a heavy bottom pan, heat 2 tbsp of oil. Add chopped onions and fry for 2-3 minutes, then add ginger garlic paste and fry until the raw smell disappears (approx- 4 minutes). Add tomatoes and ¼ tsp of salt, cover and cook for 5-6 minutes more.

     

Add garam masala, cumin powder, coriander powder, red chilli powder and mix well. Turn off the heat and allow it to cool for some time. Blend the mixture to a fine paste, meanwhile heat 2 tbsp of oil and add cumin seeds. Allow it to splutter and add the blended mixture. Let the mixture come to a boil. Add cooked peas, heavy cream or milk and cashew nut powder and adjust salt to your taste.

In another pan, heat 1 tbsp of oil and add the paneer cubes. Shallow fry the cubes until it turns golden brown on all sides. Remove from heat and add the fried cubes to the gravy and cook for 2-3 minutes. Garnish with cilantro/ coriander and serve hot with Jeera rice/ Roti/Naan or chapathi.


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Side dish

Instant garlic pickle

This is a must try for garlic lovers. Garlic as known to everyone, has lot of heath benefits, it is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. Garlic pickle for me is  irresistibly tempting to eat with hot rice or dosas.

Ingredients:

Garlic- 30 cloves peeled and sliced lengthwise

Mustard and fenugreek powder-3 tsp

Red chilli powder-2tsp

Olive oil– 3 tbsp

Jaggery– 3 tbsp

Tamarind paste-3 tbsp

Salt- to taste

Preparation:

Heat olive oil in a vessel(can use peanut or sunflower oil too). Add garlic and fry until golden brown, add all the above ingredients mentioned. Cook for 10 minutes or until you see little oil floating on top. Add salt to taste and mix well.Can store the pickle in the refrigerator for  a long time.

PS: To make mustard and fenugreek powder, dry roast 3 tbsp of mustard seeds and fenugreek seeds, grind them into fine powder and then use it.

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Side dish

Vegetable junka

 

Junka, a dish mainly made of gram flour, which is very popular in North Karnataka.  There are varied versions of Junka prepared these days. My mom taught me to make vegetable junka, which is quite simple. We can also try with potato and onion combination or with fenugreek leaves.

Ingredients:

Beans-250gms
Carrot-250gms
Peas-100gms
Potato-1meduim size
Green chilies/Jalapenos-5
Turmeric-1/4 tsp
Mustard-1/4 tsp
Oil-2 tbsp
Gram flour-3 tbsp
Coriander/Cilantro-2to3 strands
Salt-to taste

Preparation:

Cut all the vegetables in equal proportion. Chop coriander leaves, green chilies finely. Heat oil in a pan, add mustard seeds and allow it to splutter. Add turmeric, green chilies and fry for few seconds, now add all the cut vegetables. Cover the pan with a lid and allow the vegetables to become tender, also add salt so it mixes evenly with vegetables. Meanwhile mix the gram flour with water and make a semi liquid batter. Add the batter to the vegetables once it’s cooked. Boil the mixture for few minutes until the raw smell of gram flour disappears (approx 7-8 minutes). Garnish with cilantro/coriander and enjoy it with chapathi or poori.

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Side dish

Mixed vegetable Saagu

Ahh  saagu!!! Saagu is a side dish either made of potato and onions or with mixed vegetables. It can be served with pooris, chapatis, dose or anything else that needs a side dish. I just love the way my mom makes it, so this recipe is her’s.

Ingredients:

Beans- 3 handful, chopped

Carrot-2 medium size chopped

Potato-2 medium size chopped

Onion-1 medium size coarsely chopped

Green chillies/ jalapenos- 6 to 8 depending on taste required

Groundnut- ¼cup

Coconut-½ cup

Ginger-½ inch piece

Cloves-3

Cinnamon- 1 inch piece

Cardamom- 2

Cilantro/ coriander-5 to 6 strands

Oil- 5 Tsp

Mustard seeds-½ Tsp

Preparation:

Excluding vegetables, groundnut and oil, grind the remaining ingredients and onion with water into a fine paste.

Heat oil in a pan and add mustards seeds, allow it to splutter. Now add the chopped vegetables, groundnut and little water and steam cook until they are half tender. Add salt while the vegetables are cooking.

Mix the ground paste to the vegetables. Cook until vegetables are just tender. Turn off the heat and serve with pooris or chapatis.

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