Plantain Kofta Curry (Kache Kele Ke Kofte Ki Sabji)

Plantains are low in fat and sodium with no cholesterol, so why don’t we use more and more plantain dishes in our menu.

Here is a recipe of delicious, easy to make Plantain Kofta Curry. Serve it with Paratha or Poori.

Ingredients:

For Koftas

• 2 Bananas unripened ( green plantains)
• 2 medium Aloo (Potato) boiled and mashed
• 1 tsp Ginger grated
• ½ tsp Garam Masala powder
• 2 Green Chilies finely chopped
• 2 tbsp chopped Cilantro
• 1 tsp Amchoor powder
• Salt to taste
• 2 tbsp roasted Besan
• Cooking Oil for deep-frying

For Masala/Gravy:

• 1 big Onion chopped
• 1” cube of fresh Ginger chopped
• 3-4 cloves of Garlic
• 1 medium sized Tomato chopped
• 1 Green Chili
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp Garam Masala powder
• 1 Bay leaf
• 4-5 tbsp Cooking Oil
• 1 tbsp Lemon juice
• Salt to taste

For Garnish:

• 2 tbsp Cilantro chopped fine

Method:

Prepare Koftas:

• Cut each plantain in to two pieces. Put these pieces in a bowl of salted water. Let them stand for 10-15 minutes.
• Take about 4-5 cups of water in a pan and boil it. Now add plantain pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
• Peel off and grate/mash plantains.
• In a big bowl take grated plantain, mashed potato and all other ingredients, other than oil, required to make koftas.
• Shape the plantain mix into round balls (koftas).
• Deep-fry koftas to golden brown over medium flame.

Prepare Gravy:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• Heat the oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
• Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 4-5 minutes.
• Turn off the flame, add lemon juice and garam masala and allow the curry to rest for 15 minutes. Koftas absorb water and swell.
• Transfer curry to serving bowl.

Garnish with chopped cilantro leaves. Serve with Indian Flat Breads

Do You Know?

A plantain is a fruit, but considered a vegetable.

When the plantain is green it is quite starchy and the flavor is much like yucca root. The green fruit can be fried or boiled.

When the plantains are medium ripe, they are yellow. Sugars begin to develop in yellow plantains, which impart a slight sweetness to the fruit. At this stage the fruit may show a few freckles of black.

When the skins have turned almost black, the plantains are fully ripe, aromatic and sweet. These black plantains can be used for dessert or any recipe where a sweet taste is desirable.

Lauki (Bottle Gourd) Kofta Curry

It is a creative twist to a simple vegetable like lauki (Bottle Gourd). Eat it with Roti or Paratha, you will simply relish it.

Ingredients:

For Koftas

• 1 medium Ghiya or Lauki (bottle gourd), peeled and grated
• 1 tsp ginger grated
• ½ tsp garam masala powder
• 2 green chilies finely chopped
• 2 tbsp chopped cilantro
• 1 tsp amchoor powder
• Salt to taste
• 3 tbsp roasted besan
• Cooking Oil for deep-frying

For Masala/Gravy:

• 1 big onion chopped
• 1” cube of fresh ginger chopped
• 3-4 cloves of garlic
• 2 medium sized tomato chopped
• 1 green chili
• 1 tsp red chili powder
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• 1 bay leaf
• 4-5 tbsp cooking oil
• Salt to taste

Method:

Prepare Koftas

• Squeeze out water completely from the grated lauki by pressing between the palms.
• Now mix in all the ingredients except oil.
• Shape the lauki (bottle gourd) mix into round balls (koftas).
• Deep-fry koftas to golden brown over medium flame.

Prepare Gravy:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• Heat 3-4 tbsp oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
• Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 2-3 minutes. Do not overcook.
• Turn off the flame, sprinkle garam masala over the top of the dish and allow it to rest for 10 minutes. Koftas absorb water and swell.
• Transfer curry to serving bowl.

Garnish with coriander leaves and chili ghee ( to prepare chili ghee heat 1 tbsp of ghee and when it is hot add 1/4 tsp of red chili powder and immediately pour over kofta curry).

Serve with Roti or Paratha.

Do You Know?

The word curry is an anglicised version of the Tamil word kari, which is usually understood to mean "gravy" or "sauce" rather than "spices". In most South Indian cuisines, a curry is considered a side dish, which can be eaten along with a main dish like rice or bread.

In Punjabi cuisines, curries are mainly based upon masalas (spice blends), pure desi ghee, with liberal amounts of butter and cream.

Simple Poori

Make stiff dough of whole wheat flour and deep fry in hot cooking oil.

Poori is the traditional fried Indian bread which is served with a variety of side dishes, such as Aloo Sabzi (potato curry), Kofta Curry, Amritsari Chhole (chick pea curry) etc and Raita.

Poori is an easy-to-make recipe but in order to make puffed ball like crispy puris, two things are very important to know. One is the right consistency of the flour dough and second is the way of rolling out the kneaded dough.

Ingredients:

• 1 cup whole wheat flour
• ½ tsp salt
• Cooking oil

Method:

• Mix whole wheat flour and salt together in a bowl. Add warm water just enough to form a smooth, firm and non sticky dough. Remember poori dough is smooth but stiff. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.
• Cover with a wet towel so the dough does not dry out and keep it to rest for at least ½ hour at a warm place.
• Punch and knead the dough again before rolling out. Dough should be stiff enough to roll without extra flour.
• Divide the dough into small balls about golf-ball size, and roll out into 4" rounds on an oiled board.
• Heat the oil in a wok or kadhai until very hot. Add a little salt to the oil to keep it from smoking.
• Fry the puri one at a time, holding them under the oil on the first side until they puff. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Drain and take out in an absorbent paper.
• Serve crispy puris with curry of your choice and pickle.

Do You Know?

Softness of the Indian Flatbreads depends upon the tenderization of the dough.

1. Add warm water (around 100^o F) to make softer dough because the starch in the flour absorbs moisture with heat.
2. Dahi or butter milk are added to make the dough because lactic acid and fat in the Yogurt tenderize gluten.
3. The dough is allowed to rest for about 30 minutes at room temperature, to permit the starches and glutens enough time to work through.
4. Ghee, butter or even milk are added to the dough to make it softer.

Gobhi Aloo

Stir fried Aloo Gobhi goes well with Dal Masala and Raita.

Ingredients:

• 1 medium cauliflower separated into florets
• 2 medium potatoes cut into medium sized cubes
• 1 small onion chopped fine
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 green chilies chopped fine
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ¼ tsp dry ginger powder
• Salt to taste
• ½ tsp garam masala powder
• ½ tsp chaat masala or amchoor powder
• 3 tbsp cooking oil
• Coriander leaves finely chopped
• Ginger Juliennes to garnish

Method:

• In a Kadhai or wok, heat the oil on medium heat till hot. Add the onions and fry till soft.
• Add potato cubes and stir fry for 2-3 minutes or till they are half done.
• Add cauliflower florets and again stir fry with potato cubes for another 2 minutes.
• Now add red chili powder, turmeric powder, coriander powder and salt. Mix well.
• Sprinkle 2-3 tbsp of water on the vegetable and cook covered on low heat till vegetables are just done. Stir occasionally.
• When done sprinkle ginger powder, garam masala and chat masala and mix carefully. Remove from heat and keep it covered for 2-3 minutes. Transfer in a serving bowl.
• Garnish with chopped coriander and ginger juliennes.
• Serve hot with Chana Dal Masala, Roti (Indian flat bread) and Raita.

Do You Know?

There are two types of cauliflower in the market today.

One is with creamy white florets, which is more abundant in United States.

Another less common one is cauliflower-broccoli hybrid. It is more recently developed. It has a green curd and resembles broccoli.
The green variety is less dense than the white, cooks more quickly, and has a milder taste.

Medu Vadas

Medu Vadas are crispy doughnut shaped fritters made with urad dal (split skinned black lentil). They are usually served alongside idli (South Indian savory cakes) as part of a perfect South Indian breakfast.

Ingredients

• 1cup Urad dal (split skinned black lentil)
• 1” Ginger grated
• 3-4 Green chilies chopped fine
• ½ tsp Pepper corns crushed
• ¼ tsp Hing (Asafetida)
• 2-3 Curry leaves chopped fine
• 2 tbsp Coriander leaves chopped fine
• Oil for deep frying
• Salt to taste

Method:

• Soak the urad dal in enough water for about 3-4 hours. Drain it.
• Grind drained dal to a smooth batter (thick paste). Add only spoonful of water at a time if required. Grind until the batter turns fluffy.
• Keep this urad dal batter aside for 3-4 hours and let it ferment a bit.
• Now add all other ingredients except the oil. Mix well.
• Heat the oil in a kadai or wok on medium heat.
• Wet your fingers and palm and take a small portion of batter. Shape it into a ball and then poke your thumb in the center so that a hole is formed (doughnut like structure is formed). Gently invert the vada in the oil. Make other medu vada similarly and place them in oil. Do not overcrowd the kadhai/wok to avoid sticking of vadas with each other.
• When the medu vadas are cooked from underneath, turn them over with a slotted spoon. Vadas should be golden brown from both the sides. They should be fried on medium heat otherwise they will be golden from outside and doughy from inside.
• Drain on an absorbent paper.
• Serve hot with Sambhar and Coconut Chutney.

Do You Know?

In South India eating from a banana leaf is very common because it is considered hygienic and healthy. Any guest can be served on a banana leaf which is considered humble and respectful. It is considered auspicious to put a bit of sweet dish (dessert) on the banana leaf to eat before the actual meal is placed thereon.

According to tradition, one has to eat rice first, then dal, iron-rich vegetables and curd. This is the order in which food is served and consumed as well. It is even more traditional to sit on the floor on a mat and eat one’s food.

To show your appreciation after a satisfying meal, fold the banana leaf towards you (i.e. inwards) to signify that the meal was good. Folding the opposite direction (i.e. upwards /away from you) signifies that the meal was not satisfying.

Malai Kofta

Malai kofta curry is one of those dishes that look like they take a lot of time and effort to make but in truth, are easy to prepare.

Ingredients:

For Koftas:

• 1 cup grated Cottage Cheese (paneer)
• 1 cup Potato ( boiled and mashed)
• ½ cup mixed Carrots and Peas blanched
• ½ tsp Garam Masala
• Chopped cashew nuts and Raisins
• 1 tbsp heavy cream
• Salt to taste
• 1 tbsp besan (gram flour)
• Oil for deep frying

For Gravy

• 1 big Onions chopped
• ½ cup diced Tomato
• 1” Ginger
• 4-5 pods of Garlic paste
• 2 Green Chilies chopped
• 1 tsp Red Chili powder
• ½ tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• 1 Bay Leaf
• Coriander Leaves finely chopped
• ¼ cup Yogurt
• Salt to taste
• 2 tbsp cashew paste
• ¼ cup heavy cream
• ½ cup milk
• 2 tbsp chopped Nuts and raisins
• 3 tbsp cooking oil

Method:

• Mash carrots and peas together. Add grated paneer, boiled potatoes, salt, garam masala, and mix well. The resulting dough should be firm. If not add 1 tbsp of besan (gram flour).
• Divide the paneer mix into equal sized portions. Apply little oil on your palm, take one portion of paneer mix, and keep ½ tsp of nut raisin mix and little malai(or heavy cream) in the centre. Roll into a round smooth ball. Prepare all the Koftas like this.
• Heat oil in a pan on medium heat. Fry paneer balls in the oil till brown in color (Frying few at a time).
• Grind onion, ginger, garlic, green chilies and tomatoes in a blender to a smooth paste.
• Heat 3-4 tbsp oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 7-8 minutes, or until paste (masala) turns little darker, and the oil begins to separate from the masala.
• Add curd and cashew nut paste. (To make cashew nut paste grind cashew nut with water) and fry for 2-3 minutes more.
• Now add 2 cups of the water to the masala to form gravy (the gravy for this dish is meant to be thick so do not add much water).
• Bring the gravy to a boil and then reduce the flame to a simmer.
• Gently add Koftas to the gravy and cook uncovered for 2-3 minutes. Do not overcook.
• Mix milk and cream together, and add to the gravy. Adjust the consistency of gravy by adding more milk if required. Add chopped nuts and raisins.
• Turn off the flame, sprinkle garam masala over the top of the dish and allow it to rest for 10 minutes.
• Garnish with fried onion slices, chopped cilantro and cream.
• Serve Malai Koftas with hot Khasta Paratha or Naan.

Do You Know?

Orange pumpkin/ Kaddoo is perfect for thickening gravies that have become too thin. You can freeze boiled and mashed pumpkin in an ice cube tray. That way it is readily available when you need it. Just add a few cubes to a too-thin curry (depending upon the quantity of the gravy) and cook for 5 minutes. Always taste your curry before serving as pumpkin can alter the flavor of the dish. You may need to adjust spices a bit to get the perfect taste.

Paneer Butter Masala

Paneer Butter Masala is a very popular Punjabi dish. Gravy is made by using butter, onions, tomatoes and cashew paste.

This dish goes very well with all types of Indian breads like Parathas, Naan or Poori.

Ingredients:

• 1 pound Paneer cut in triangular pieces
• 1 cup Tomato pureed
• 1 big onion pureed
• 2 Green chili
• 1 bay leaf
• 2 cloves
• 1 tbsp ginger garlic paste
• 5-6 tbsp Butter
• 2 tbsp cooking oil
• 1 tbsp dried Fenugreek Leaves (Kasuri Methi)
• 1 tsp Red chili Powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp Garam Masala Powder
• ¼ cup cashew paste
• ¼ cup Fresh Cream
• ½ tsp sugar
• Salt to taste
• 1 tsp Lemon juice
• Fresh coriander leaves chopped

Method:

• Heat the oil in a pan and sauté the paneer pieces till golden brown. Now take 1 cup hot water, add a pinch of salt and immerse the paneer cubes in it for 10-12 minutes. Then remove the pieces, drain them on a tissue paper and keep aside.
• Heat 4 tbsp of butter in a pan, add the bay leaf and the cloves, and then add the onion paste and sauté till light-brown.
• Add ginger garlic paste and sauté for 2 minutes.
• Add tomato puree, chili powder, coriander powder, turmeric powder, garam masala and salt followed by the cashew paste and fry for 4-5 minutes. Add one cup of water.
• Once the gravy starts boiling, add the paneer pieces and reduce the heat. Add kasuri methi, sugar and lemon juice. Let it simmer on medium heat till you get the desired curry consistency.
• Remove from heat and stir in remaining butter and fresh cream.
• Garnish with coriander leaves.
• Serve with any Indian Flat Bread of your choice like Lachcha Paratha or simply Jeera Rice.

Do You Know?

Butter is a dairy product made by churning fresh or fermented cream or milk. It consists of butterfat, water and milk proteins.

Butter’s pleasant flavor is made up of many volatiles and nonvolatile compounds. It gives a distinctive flavor to all kinds of prepared foods and helps in the uniform distribution of flavorings.

Lecithin present in the butter helps in stabilizing fat emulsions, leading to the uniformity of texture, aroma and flavor in baked foods.

Kadhai Paneer

Very healthy and nutritious dish, as it consumes very less fat and no cream. Cottage cheese and capsicum are cooked in a sauce of tomatoes and onion; and Kasuri methi (dried fenugreek leaves) gives it an irresistible flavor.

Serve it with hot Poori, Paratha or Naan.

Ingredients:

• 1 pound Cottage Cheese cut into medium pieces
• 2 Capsicum cut into long pieces
• 2 medium Onions chopped
• 4 medium Tomatoes chopped
• 2 green chilies
• 1 " long piece Ginger
• 1 tsp Red Chili Powder
• ½ tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• 2 Bay Leaves
• 4 Cloves
• 1 small piece of Cinnamon
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 4 tbsp Clarified Butter (Ghee)/Cooking Oil
• Few Ginger juliennes
• Finely chopped Coriander leaves

Method:

• Grind onions, tomatoes, ginger and green chilies to make a puree.
• Heat Ghee (clarified butter)/oil in a kadhai (or wok). Stir fry paneer for about 2 minutes. Take them out (before paneer starts changing color) and keep aside for later use.
• Now stir-fry bell pepper until they are little tender. Do not overcook the bell pepper. Take them out and keep aside for later use.
• In the same ghee/oil now add bay leaf, cloves, cinnamon.
• Stir in onion tomato puree along with red chili powder, turmeric powder, coriander powder, and salt.
• Continue cooking it on medium flame till ghee/oil begins to separate. Add ½ cup of water. When gravy comes to boil add paneer and capsicum and kasuri methi (dried fenugreek leaves). Let it simmer for about 2-3 minutes on low medium heat.
• Take out in a serving dish. Garnish with chopped coriander leaves.
• Serve hot with Naan or Pooris or Paranthas.

Do You Know?

Kadhai is a kind of thick, circular deep vessel, which is used in Indian cooking. Originally made of cast iron, they are nowadays made of a number of metals, but mostly in aluminium alloy.

Kadhai cooking is quick and no water is used in this style of cooking. The main ingredients cook in the natural juices released by the vegetables or meat in the dish, which is constantly stirred until cooked.

Phool Gobhi Ke Pakode (Cauliflower Fritters)

This perfect evening snack is easy to prepare. Cauliflower florets are dipped in spiced Gram Flour batter and deep fried.

Ingredients:

• 1 small phool gobhi (Cauliflower)
• 1 cup besan (Gram Flour)
• 1 tsp red chili powder
• 1 tsp ginger garlic paste
• ½ tsp green chili paste
• 1 tsp amchoor powder
• ½ cumin seeds
• ¼ tsp ENO
• Salt to taste
• Cooking oil for deep frying

Method:

• Remove florets of cauliflower and keep in a bowl. Sprinkle ½ tsp red chili powder, ½ tsp amchoor powder and little salt over florets. Mix well.
• In another bowl take besan (gram flour), red chili powder, ginger garlic paste, green chili paste, amchoor powder, cumin seeds and salt. Mix little water and make a thick paste (batter). Besan paste (batter) should be thick enough to wrap the gobhi florets completely. If besan paste is thin, besan will not stay on the florets and pakoras will not become crispy. Keep the batter aside for 15 minutes.
• Heat the oil for deep frying in a kadhai or wok on a medium flame.
• When the oil is ready for frying, dip one cauliflower floret in the gram flour batter and coat well on all sides. Put it into the oil and fry till golden all over turning occasionally.
• Remove and drain on paper towel. Fry remaining batter coated florets in the same way.
• Now press each gobhi pakoda with potato masher slightly so that it becomes little flat. Do not bother about the outer gram flour coating which will burst open at few places.
• Add these pressed pakodas again in hot oil and fry till golden brown and crispy.
• Remove and drain on paper towel.
• Sprinkle Chat masala on Pakodas and serve with chutney of your choice.

Do You Know?

Cauliflower may turn yellow in alkaline water. For whiter cauliflower, add a tablespoon of milk or lemon juice to the water. Do not cook cauliflower in aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.

Vrat Ke Chawal Ki Kheer (Samo Rice Pudding)

This rich and creamy Vrat Ke Chawal ki kheer (Samo rice pudding) is made with milk, flavored with cardamom and rose water, and topped with almonds and raisins.

Ingredients:

• ½ cup Samo Rice / Bhagar/ Vrat Ke Chawal
• 4 cups full cream milk
• 1 tsp cardamom powder
• Few strands of saffron
• ¼ cup blanched and slivered almonds
• Few raisins
• ½ cup sugar (adjust according to taste)
• 1 tsp Kewra water or Rose water

Method:

• Wash and soak Vrat ke Chawal (samo seeds) for 30 minutes.
• In a large saucepan boil milk, add the drained samo rice and simmer till the kheer is creamy.
• Add sugar, almonds and raisins. Stir and simmer for another 2-3 minutes. Turn off the fire. Allow the kheer to cool down.
• Sprinkle cardamom powder, saffron and Rose water.
• Chill in refrigerator and serve.

Do You Know?

Samo Rice or Bhagar or Jungle Rice , a seed of a grass namely Echinochloa Colonum grows amongst the rice paddy as it requires damp and moisture laden soil. With digestible fibers, high nutritional content and excellent nourishment, bhagar is immensely popular amongst the Indian majority. Prepared in different styles across various states, it forms a heavy and a filling meal.

Sookha Aloo Tamatar (Dry Potato Curry)

Potatoes are cooked in spiced tomato puree.

Ingredients:

• 2 medium potatoes diced
• 2 red tomatoes chopped in small pieces
• 2 tbsp cooking oil
• ½ tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp green chili paste
• Rock Salt to taste
• ½ tsp black pepper powder

Method:

• Heat oil in a pan, add the cumin seeds to it. When the seeds stop spluttering, add chopped tomatoes, ginger paste, green chili paste and fry for a minute.
• Add diced potatoes, black pepper, Rock salt and stir fry for 2-3 minutes so that potatoes are mixed properly with the spices.
• Simmer covered on low flame until potatoes are done.
• Garnish with mint leaves and serve hot with Kuttu Ki Poori and Raita.

Do You Know?

Potatoes should be stored in cool and dry place. They can be kept at room temperature for up to two weeks. If potatoes are purchased in a plastic bag, remove them from the bag and place them in a basket or other such type of container so that they will have proper air circulation.

Do not store potatoes in the refrigerator because the cold temperature will convert the starches into sugar and the potato will become sweet and turn dark when cooked.

Do not store them with onions, the gas given off by onions accelerates the decay of potatoes.