Paneer kofta

Paneer kofta is a very famous Indian recipe used as a Party food item, Could be served to guests at home! It is totally vegetarian Indian recipe and also very good for health owing the fact that paneer is made of milk. It is also very good when served with rice & naan both .



Ingredients

For the kofta

• Boiled potatoes - 3/4(mashed)
• Paneer - 150 gms
• Wheat flour - 4 tablespoon
• Baking soda – A pinch
• Oil for deep frying salt to taste

For the gravy

• 2 tomatoes pureed
• 1 onion finely chopped
• 1 teaspoon grated ginger
• Salt to taste
• Chilli powder - 1 teaspoon
• Corriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric - 1 teaspoon
• Oil - 2 teaspoon
• Milk - 4-5 teaspoon
• Green coriander leave for garnish

Method

For the kofta
Take the mashed potatoes , add panner and the rest of the ingredients like wheat flour, baking soda a pinch and oil .Mix it well till soft and make a balls as an egg-shaped from it.
You can use oil or wheat flour if the balls stick to your hand. Fry the mixture on a non-stick pan, using a little oil over a medium flame, till all sides are golden brown. Drain and keep aside.

For the Gravy
Heat the oil in a pan and saute the onion till translucent. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates. Add the garam masala and salt. Add milk and water in it. Boil it for some time in medium heat. Add the koftas in the gravy 5 min. before serving because koftas are very soft. Garnish it with green coriander leave.

Aloo Posto:

It is an Indian recipe mainly a Bengali dish with a fried Potato with Poppy Seeds. A very tasty side dish which is sure to make any meal a great success. It tastes very good with basmati rice. It is mainly served in lunch as a main course.



Ingredients

• 3 Large Potatoes (boiled & peeled)
• ½ Cup Poppy seeds
• 1 Large Onion (finely chopped)
• 1 Tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tbsp Ginger-Garlic Paste
• 3 Tbsp Cooking Oil
• 1 cup Water
• 4 Green Chilies
• 1 Bay Leaf
• Salt to taste

Panch Phoran

• ¼ tsp Mustard Seeds
• ¼ tsp Methi Seeds
• ½ tsp Jeera Powder
• ½ tsp Saunf
• ¼ tsp Kalonji

Method

Soak poppy seeds in warm water for about an hour. Grind poppy seeds, green chilies and salt with enough water in a grinder to make a smooth paste.
Cut the potatoes into long slices of about 2 in x ¼ in x ¼ in wide and keep aside. Heat oil in a pan and add bay leaf to it. Add "Paanch Phoran" and allow them to crackle. Now add sliced onion and fry for some time.

Add ginger-garlic paste and fry until it turns golden brown. Add potato pieces, turmeric powder, coriander powder, red chili powder and salt. Fry it for 3-4 minutes and then, add the poppy seeds paste to it. Fry for another 3-4 minutes and pour water into it. Lower the flame and cover the pan. Allow the dish to cook for a few more seconds till the water evaporates. Aloo Posto is ready to serve. Serve with freshly cooked basmati rice.

Masala Dosa

Today I am preparing Dosa which South Indian recipe made from rice and urad dal.( black lentils) Dosa is a typical South Indian food, eaten for breakfast or as a snacks.


Dosa shell


Ingredients

• 1 1/2 cups rice
• 1/2 cup urad dal (black lentils)
• 1/2 teaspoon fenugreek seeds
• salt to taste
• Oil

Masala

• 2 large boiled potatoes
• 1 medium onion chopped)
• 1/2 teaspoon green peas
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1-2 green chili
• Karee leaves 10
• 1 tablespoon oil
• salt to taste

Method

Separately soak rice and urad dal and fenugreek seeds at least 6-8 hour or overnight in water. Grind to smooth paste. Mix together; add salt with water to make batter. Leave in room temperature overnight.
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook it well. Now heat pan or griddle with little ghee or oil. Spread the dosa mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Add filling inside Dosa and roll. Serve hot with sambhar and Chutney.

Bread Roll

Bread Roll is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter. The recipe of Bread Roll is a simple and quick.


Ingredients

• 2 boiled Potatoes
• 1 small cup boiled green peas
• 10 Bread Slices
• Coriander leaves finely chopped
• chopped green chilies
• Red Chili powder to taste
• 1/4 teaspoon Gram Masala powder
• Oil for frying

Method

Take potatoes mashed it well add salt, chili powder, gram masala, green chilies and coriander leaves, green peas to it, and mix all the ingredients very well .
Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tablespoon potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Do the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve the bread rolls hot with green chutney and tomato sauce.

Samosas

The increasing popularity of soya foods is mainly attributed to the large amount of health benefits which are associated with the use of soya beans. Soya has high protein content and soya is rich in vitamins, minerals and fibers.
So today I m preparing samosas from soya flakes. Which is very good for breakfast or as a snacks.



Filling:

• Treated Nutrela flakes 1 cup
• Finely chopped onion 1/2 cup
• Chilli powder 1 1/2 teaspoon
• Salt 1 teaspoon
• Raw Nutrela flakes 1/2 cup
• Garam masala 1/2 teaspoon
• Lemon juice 1 tablespoon
• Oil 2 tabelspoon

Covering:

• Flour 2 cups
• Melted vanaspati 5 tablespoon
• soda bicarb 1/2 teaspoon
• Salt 1 1/2 teaspoon
• crushed shah jeera 1 teaspoon
• approx. water 7 tabelspoon
• Oil or Vanaspati for deep frying samosas

Method

Heat oil, fry onion over low flame till light brown. Add treated Nutrela flakes, salt, chili powder, garam masala and lemon juice. Cook for a few minutes covered and uncovered, till dry.
Sift flour with salt and soda bicarb, twice. Heat vanaspati, add to flour and rub in. Add water and shah jeera covered for about an hour, before use. Take a small portion and roll out like a thick poorie. Cut it in two semi-circles. Place filling on each semi-circle and shape into samosas, taking care that all the edges are well adhered with water. Deep fry samosas over medium heat, till crisp.

Aloo Mutter

Its is an Indian vegetarian meal which can be served in dinner as well as in lunch. It gives good taste with naan and rice both.


Ingredients :

• Potatoes 4 nos
• Peas 1/2 cup (boiled)
• Tomato big 1 No
• Onion medium 2 nos
• Curds 1/2 cup
• Ginger 1' inch piece
• Green chilies 2 nos minced
• Chili powder Acc to Taste
• Salt to Taste
• Turmeric 1/2 tsp
• Garam masala 1 tsp
• Cumin Seeds 1 tsp
• Ghee 2 tsp
• water 1 cup
• Fresh coriander for Garnishing.

Method

Grind Onion & ginger to paste. Peel & cube the Potatoes.
Heat the Ghee add Cumin Seeds, Onion & ginger paste, green chilies, Chili powder, turmeric, tomatoes & fry the paste to golden brown. Add curd & cook till ghee separates. Now add potatoes, fry for 5 minutes. Add Water, mix cover & now add garam masala, and Salt to taste cook over a gentle fire, add boiled peas.
Serve Garnished with fresh coriander leaves .