Dudhi kofta curry

Dudhi kofta curry is a desi modern dish, which is popular among Indian families. It is a delighting dish. Even children who don't like to eat Dudhi, have this curry in one of their favorites.

Ingredients:
1) 1/2Kg Dudhi,
2) 2-3 Tbsp Chane ka ata,
3) 4 Green chilies,
4) Salt, Green coriander leaves, ghee

Dudhi Kofta Recipe:
Peel and grate dudhi. Add salt to it and keep for 15-20 minutes.
Mix well besan ,grated dudhi,chilli powder,termeric powder,and salt,and form soft dough.
Heat the oil in a kadhai and deep fry till they turn golden brown and crisp.
Heat oil in a pan add cumin seeds ,add to it chopped onions saute well till brown,add tomatoes to it and saute till oil seperates from the gravy.
To it add garam masala, red chilli powder, turmeric powder and ginger garlic paste and saute for 3 minutes.
Add a cup of water to makre a fine gravy .let the gravy boil for few minutes and then add kofta to it .and cook for 5 minutes.

Serving suggestions : 
Serve hot garnished with coriander leaves.

 
 
 


  

Rajma

     Ingredients:-

• Rajma/Kidney-beans – 2 cups (soaked overnight or for 6-8 hours) Note: I used Kashmiri Rajma
• Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
• Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
• Ginger – 1″ long piece, finely chopped
• Garlic – 5-6 pods, finely chopped
• Jeera/Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Jeera powder – 1/2 tsp
• Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
• Salt – to taste
• Curd – 3 tbsps (to lend a tangy twist to your gravy)
• Thick Fresh cream/Malai (optional) – 3 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
• Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
• Oil – 2 + 1 tbsps                                                                                          

         Method:-

• Rajma/Kidney-beans – 2 cups (soaked overnight or for 6-8 hours) Note: I used Kashmiri Rajma
• Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
• Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
• Ginger – 1″ long piece, finely chopped
• Garlic – 5-6 pods, finely chopped
• Jeera/Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Jeera powder – 1/2 tsp
• Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
• Salt – to taste
• Curd – 3 tbsps (to lend a tangy twist to your gravy)
• Thick Fresh cream/Malai (optional) – 3 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
• Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
• Oil – 2 + 1 tbsps

Fruit Dish

Ingredients:-
1).Pineapples
2).Cherries
3).Grapes
4).Apples
5).Chiku
6).Black grapes
7).Pomegranate
8).Mango
9).A little fruit masala

Method:-
1).Chop all fruits in square or equal size and arrange them nicely in a serving dish.
2).Sprinkle a little chat masala over it.
3).Take all fruits as required