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

Milk Halwa

Ingredients:-
1).500ml milk.
2).1 Table sppons sour curd.
3).100 grams sugar.
4).A few drops of edible brown colour.
5).A few almonds and kaju.

Method:-
1).Mix milk,curd and sugar.Stir properly.Put on the flame for heating.Stir constantly.
2).When mawa starts forming in the milk add a little brown colour.
3).When very little syrup remains in it from the flame and remove the halwa to other dish.Decorate with nuts.

Kesar Pista Mattha

Ingredients:-

1).500 grams plain mattha.
2).75 grams pista(chopped).
3).A few strands of kesar.
4).1 tea spoons milk.

Method:-
1).Dissolve kesar in 1 tea spoon of milk.
2).Mix all the ingredients and refrigerate the mixture.

Chocolate Ice cream

Ingredients:-
1).1 litre milk.
2).1 tea spoon coca.
3).1.5 table spoons drinking chocolate.
4).Few drops of chocolate essence.

Method:-
1).Boil the milk.
2).Add sugar and boil it for 15 minutes.Dissolve the corn flour in a little cold milk.Add it to the milk and boil it for 10 minutes.Remove it from the flame.
3).Add the china grass dissolved in a little cold milk.
4).Cool the mixture and add the cream to it.Add the colouring and flavoring as required.Churn the mixture in the mixer and pour it in the ice cream containers and freeze it till it sets.
5).When it is fully set,churn again and set freeze again until it is firm.
6).Serve topped with chocolate sauce or orange sauce.

Panner Bhurjee

Ingredients:-
1).Boil milk.
2).Lime juice.
3).Muslin cloth.
4).Panner.


Method:-
1).Boil milk.Add lime juice to the boiling milk slowly.For 1 litre of milk add juice of 1 lime.
2).Stir slowly.When the milk curdles,strain it through a muslin cloth.
3). Wash the panner with fresh water.Put the paneer in the muslin cloth.Place it on the rolling board.Press it by putting some heavy weight on it.Keep aside for some time.
4).For preparing paneer bhurjee make the gravy as that used for panner pasanda.Add 150 to 2000 grams grated panner to it.Boil for 10 minutes.Serve hot with parathas.

Mexican Hot Chocolate

Ingredients:-
1). 1 table spoon coca powder.
2). 1/2 tea spoon cinnamon powder.
3). 1 table spoon sugar.
4). 4 cups milk.
5). 4 drops vanilla essence.
6). 100 grams fresh cream.

Method:-
1).  Mix the coca,sugar and cinnamon powder in small bowl.
2). Heat 1 cup of the milk in a vessel,When it starts boiling, add coca mixture and beat until the mixture is very smooth.
3). Add rest of the milk and heat on a low flame.Add vanilla essence and fresh  cream to the mixture.beat with a hand mixer till it is forthy,just before serving.

White Baby Corn Soup

Ingredients:-
1). 1 seasoning cube.(vegetarian).
2). 2 spring onions(finely chopped).
3). 1/2 tea spoon sugar.
4). 1 table spoon soya sauce.
5). 1/2 tea spoon white pepper powder.
6). 1 cup tofu(panner).
7). 1 tea spoon coriander(finely chopped).
8). Salt to taste.

Method:-
1). Boil 4 cups of water and 1 seasoning cube.Add the spring onions,suar,soya sauce,pepper powder and salt to taste.Boil the mixture for 5 minutes.
2). Just before serving add the panner cubes and boil for 2 minutes.Garnish with chopped coriander  leaves,Serve hot.

Chole Bhature

Chole bhatura is a much loved punjabi dish ,which is a combination of chole and bhatura.It is very famous punjabi food often served with lassi and achar onion salad.

Ingredients:-
For the chole:

1)1 cup kabuli chana (white chick peas)
2) soaked overnight 1 tea bag or tsp tea leaves tied in a muslin cloth (optional) 3)1/2 tsp cumin seeds (jeera)
4)1 onion finely chopped
5)12 mm (1/2") piece of ginger (adrak)
6) grated 2 cloves of garlic (lehsun)
7) grated 2 tsp chole masala
8)2 tsp chilli powder
9) 2 tsp dried mango powder (amchur)
10)1/4 tsp turmeric powder (haldi)
11)1 tbsp coriander (dhania) powder
12)1 tsp cumin seeds (jeera) powder
13)2 tbsp oil salt to taste

For the bhature :
1)1/2 cup plain flour (maida)
2) 1/2 cup potatoes, boiled and grated
3)1 1/2 tsp oil salt to taste oil for deep-frying

Chole Bhature Recipe :
pressure cook the kabuli chana with the tea bag for aprox 3 whistles until the kabuli chana is cooked,drainand keep aside and let the extra water drain.
Take a pan add oil ,heat it and add cummin seeds ,when the seed starts cracklind add the onion ,ginger ,garlic and sauté till the onion turns golden brown.
Then to the onions add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the kabuli chana to the gravy and add 1 cup of water to it and mix well.
Cook for 10 -15 minutes,then keep aside.
For the bhature  mix flour ,potato,2 teaspoons of oil ,and mix it to make it a fine dough.
Cover the dough with a wet muslin cloth and rest the dough for 10 minutes.
roll out a small portion of dough to make it a circular roti shape, and deep fry it untill it puffs out and turns golden brown on both the sides.

Serving suggestions :
Serve the chole bhatura hot with onion salad lemon slices and achar.