Mango kulfi is a soothing and refreshing recipe of kulfi prepared with mangoes and milk, makes a perfect dessert for summers. Summers have already started in our part of the world and we all love eating or drinking something soothing and refreshing during scorching summers. We have a good excuse to make ice-creamy kulfi for you all. So, today we have a great and simple mango kulfi recipe for you all.
We all love eating kulfi and ice creams during summers. Summer is also a season of mangoes. Kulfi prepared with mangoes taste super yummy and amazing. We are sure that you and your dear ones will love eating this kulfi. Making this kulfi recipe is easy too, just follow the below mentioned step-by-step instructions with pictures and enjoy!
Directions
Getting ready:
Take in milk in a vessel with heavy base and place it in flame for simmering.
Rinse the mangoes and peel them.
Cut out the pulp from each mango and further chop down the pulp to small chunks.
Peel the green cardamom and make fine powder.
Making:
Keep stirring the milk at every 1 to 2 minutes to prevent it from browning at the base.
Let it simmer until thick and remains 1/3 in quantity.
When the milk gets thick, add sugar to it and let it simmer until the sugar dissolves completely.
Keep few chunks for later use and grind the rest in mixture jar to make a fine paste.
Let the milk come to room temperature and then add mango pulp, pistachios, cardamom powder and finely chopped mango chunks to it.
Mix everything really well and the mixture for kulfi is now ready. Transfer this mixture to a airtight container and close the lid.
Place this container in deep freezer to set. Within 7 to 8 hours the mango kulfi will get set.
Serving:
Take out the kulfi from deep freezer 10 minutes prior serving and enjoy eating.
Suggestions:
It takes 1 hour to thicken the milk. If you take 250 grams of mawa and 1 cup full cream milk instead of milk then it just takes 10 minutes to mix the mawa and let the milk simmer. With this you’ll be able to make mango kulfi instantly.
Jeera aloo is a quick and easy to prepare stir fry recipe which taste super tempting and delicious. This preparation of boiled potatoes sauteed in few spices is the simplest delectable sabzi that will surely placate your palate and taste buds.
Jeera aloo makes a perfect stir fry for lunch box along with chapatti, paranthas, naan or poori. The balanced mixture of spices and tempting aroma makes it simply irresistible. So, here is a quick recipe with step by step pictures and detailed recipe. Try out and relish eating!
Directions
Getting ready:
Cut the potatoes into 4 small chunks, place them in a bowl.
Making:
Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.
Serving:
Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!
Jeera Aloo Recipe - Stir Fry Boiled Aloo with Zeera
Author: NishaMadhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Potatoes – 400 grams (medium) (boiled & peeled)
Oil – 2-3 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Red chilly powder - ¼ tsp
Turmeric powder - ¼ tsp
Dry mango powder - ½ tsp
Cumin seeds – 1 tsp
Ginger baton – 1 inch (grated)
Coriander powder – 1 tsp
Garam masala – less than ¼ tsp
Salt – 1 tsp or to taste
Green chilies – 2 (slit)
Dry fenugreek leaves – 1 tbsp
Asafoetida – 1-2 pinches
Instructions
Directions
Cut the potatoes into 4 small chunks, place them in a bowl. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it.
After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!
Plum chutney, a special chutney from the North Indian cuisine is served in many parties or special occasions. This tempting and mouth drooling tangy chutney makes a perfect dip along with pooris, paranthas, kachoris and so on. Aloo bukhara chutney enhances the taste of any meal or snack it is served with.
This recipe of plum chutney is really delicious and has great flavors that will surely awaken your taste buds. Go ahead and try out this simple and quick recipe of plum chutney with step-by-step pictures and a detailed list of ingredients. Enjoy!
Directions
Getting ready:
Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces.
Making:
Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well.
Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
Serving:
Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.
Suggestions
If you want you can add raisins, dates, muskmelon seeds or any dry fruits you desire. You can even increase or decrease the quantity of dry fruits used.
Vinegar enhances the taste and shelf life of the chutney.
Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces. Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well. Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.
Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.
Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.
Directions
Getting ready:
Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.
Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
Making:
Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
Green beans with coconut is now ready, turn off the flame and transfer it to a plate.
Serving:
Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!
Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!
Tempting and super duper yummy Kadhi makes everyone drool. We often make kadhi in numerous styles like with carrots, potatoes, pakoras, boondi and so on. Today we are making yet another variation to the recipe of kadhi using radish leaves.
This kadhi prepared with radish leaves is as tempting and as delicious as kadhi prepared with other styles. So, here is a simple and easy to cook recipe for kadhi made up of radish leaves and few desi spices. You will surely like it unique taste and flavors. Follow this instant recipe with detailed instructions and pictures.
Directions
Getting ready:
Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
Making:
Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly.
Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn’t stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready.
Serving:
Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!
Suggestion
Use sour curd for making kadhi. To make the curd sour, keep it out of refrigerator one day prior of making kadhi or if you are using fresh curd then add 1-2 tsp of lemon juice into it.
Mooli ke patte ki Kadhi - Radish Leaves Curry Recipe
Author: NishaMadhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
Radish leaves – 300 grams
Curd – 1.5 cup
Chickpea flour - ¾ cup (100 grams)
Oil – 2 tbsp
Green coriander – 2-3 tbsp
Green chilies – 2 (finely chopped)
Ginger paste – 1 tsp
Asafoetida – 1 pinch
Cumin seeds - ½ tsp
Turmeric powder - ½ tsp
Red chilly powder - ½ tsp
Salt – 1.5 tsp or to taste
Instructions
Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly. Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn't stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready. Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!
Making curd at home is super simple and easy task. This curd recipe is prepared with starter curd and also you can use the homemade starter curd as well. Curd tastes super tasty and delicious when prepared with home. Summers are the best time to have curd. For an Indian, no meal is complete without curd. Curd is one of the basic essential in an Indian kitchen.
It is a very good and natural food which is very good for health. With this recipe you will get really thick, creamy and rich curd. You can use this rich and creamy homemade curd as an accompaniment to your meals. Making curd is very easy. Just follow this simple and quick recipe of making curd at your home with step-by-step pictures and instructions.
Directions
Making:
Take the milk in a vessel and put it on flame. Let it simmer. To make curd, milk should be lukewarm.
Once the milk turns lukewarm, pour it in a casserole. Drop the curd into the milk. No need to mix the curd into the milk.
Cover and keep the casserole aside for 5-6 hours to make curd. After 6 hours, remove the lid. Curd of thick consistency is now ready.
Serving:
Serve this creamy and luscious fresh curd as it is or prepare raita, dahi vada or any other dish with it. Keep the remaining curd in refrigerator it won’t turn sour quickly. It will remain good for 2-3 days and if it turns sour then prepare kadhi, aloo ka rassa, arbi ka rassa or anything you desire.
Suggestions:
When we make curd with lemon etc, it doesn’t taste good. But when we use this curd to make other curd, then that the next curd tastes great. So it’s a good idea to buy the curd from dairy to make curd.
Boil the milk. If the milk is not boiled (200º F) properly, it won’t make good curd. In winters put the boiled milk in the casserole. In summers you can use any utensil. Test the milk’s temperature you’re your finger. It should be cool enough to let you comfortably immerse your finger into it.
How to make Dahi or Curd at home - Thick curd recipe
Author: NishaMadhulika
Recipe type: Miscellaneous
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Full cream milk – 500 grams
Curd – 1 tsp
Instructions
Take the milk in a vessel and put it on flame. Let it simmer. To make curd, milk should be lukewarm.
Once the milk turns lukewarm, pour it in a casserole. Drop the curd into the milk. No need to mix the curd into the milk. Cover and keep the casserole aside for 5-6 hours to make curd. After 6 hours, remove the lid. Curd of thick consistency is now ready.
Serve this creamy and luscious fresh curd as it is or prepare raita, dahi vada or any other dish with it. Keep the remaining curd in refrigerator it won’t turn sour quickly. It will remain good for 2-3 days and if it turns sour then prepare kadhi, aloo ka rassa, arbi ka rassa or anything you desire.
Til gur barfi with jaggery is a healthy and easy method to prepare home made sweets. This exclusive recipe of tilkut barfi is surely a treat to everyone, especially sweet lovers. Til ki burfi is a very nutritious sweet because of the amazing combination of sesame seeds and jaggery, which are a very good sources of iron.
This is another super delicious and scrumptious barfi recipe which makes a perfect dessert for any festival or special occasion. Making this barfi is very simple and easy requiring very less time and ingredients. So, follow this simple and quick recipe of til gur barfi to make perfect barfi at your home and impress your dear ones. Enjoy!
Directions
Getting ready:
Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.
Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.
Making:
Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.
Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals.
Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.
Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.
To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.
After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.
To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy.
Serving:
Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.
Suggestions:
Don’t add too much water while making the syrup from jaggery. Always add water in measured quantity.
Keep the flame medium-low while cooking the mixture. Set the barfi in any tray and then cut in chunks.
Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.
Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.
Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.
Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery.
Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals. Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.
Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.
To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.
After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.
To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy. Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.
Aloo Malai shahi kofta is a dish rich in taste and appearance. Malai kofta curry can be served at any party, special occasions or any festivities. This Malai kofta curry made in restaurant style taste much better than that brought from the market. Made of potatoes, wheat flour, mayonnaise, green coriander and various spices for flavor this dish adds extra taste to your meal.
Aloo Malai kofta curry can be enjoyed with roti, naan or pulao as desired. Here is a detailed recipe for making Aloo malai kofta curry at your home with step-by-step picture. Try it out and have joyous moment with family and dear ones. Enjoy!
Direction
Getting ready:
Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying.
Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.Making:
Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.
Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.
Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.
Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently.
Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.
Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.
Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy.
For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.
Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.
When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.
Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.Serving:
The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander.
Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice
Suggestions:
We are making gravy with tomato and cream. You can make gravy with many other ingredients as per your preference like with tomato-gram flour, dry fruits some cashews, melon seeds or coconut for the gravy. Gravy can be prepared with mawa/Khoya or curd as well.
While stuffing the koftas, make sure you seal the mayonnaise or cream really well.
Make sure that the oil is sufficiently heated for frying the koftas.
Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying. Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.
Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.
Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.
Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.
Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently. Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.
Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.
Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy. For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.
Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.
When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.
Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.
The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander. Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice
Aloo kathal kofta curry is prepared with koftas of mashed potatoes and jackfruit in gram flour, few spices and spicy tomato gravy enriched with cream. Koftas are a wonderful treat to everyday menu and today we have potato jackfruit kofta curry for you all. This recipe has fried koftas simmered in rich and delectable tomato-ginger gravy.
You can prepare this dish for any special occasions, parties or whenever you like. You will surely like this delicious and mildly spiced curry. This curry can be served with chapatti, rice and paranthas. So, here is my recipe for making this tempting and appetizing Aloo Kathal Kofta curry. Enjoy!
Directions
Getting ready:
Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
Take chopped jackfruit, potatoes and a cup of water in a pressure cooker and place it on flame. Put the lid on and cook them until the cooker releases a whistle. After that, reduce the flame to low and cook them for 3 minutes more.
After 3 minutes, turn off the flame and let the steam escapes on its own. Once the pressure is settled, take off the lid. Take out the potatoes and jackfruit in separate bowls. Peel the potatoes and keep it aside.
Now separate the seeds from the jackfruit and place it in a bowl. Peel the seeds with the help of a knife and discard their skin. Keep the peeled seeds separately.
Making:
Take the pulp of the jackfruit in a bowl and mash it finely with the back of a spoon. Crumble the potatoes and put it in the same bowl. Mash it finely as well. Chop the seeds into fine pieces and add it to the mashed jackfruit and potatoes. Mix everything really well.
Add chickpea flour into the mashed jackfruit and potatoes followed by ginger, green chilly, salt and green coriander. Mix everything properly. You can add ararot, corn flour or anything else instead of chickpea flour.
Dough for making koftas is now ready. Grease the hand with some oil and pinch a small lemon sized dough. Make a smooth ball of it, place it on a plate and similarly prepare the rest of the koftas. Make desired size koftas.
Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, gently slide as many koftas as possible into it.
Once the koftas get fried from beneath, carefully flip their sides and fry them until they turn golden brown in colour from all the sides. When they are fried aptly, transfer them on kitchen paper towel. Likewise, fry the rest of the koftas. Koftas are ready.
Now to make gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds on low flame. Then add asafoetida, turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and cook the masala on medium flame by stirring it at regular interval until the oil starts leaving its edges.
Once the oil starts separating from the sides of the masala, add cream into it. Mix it really well and cook the cream for 2-3 minutes on medium flame.
After 2-3 minutes, masala will get roasted aptly. Add a cup of water, garam masala and green coriander into it. Mix them really well and cook the gravy on high flame till it starts boiling again.
When the gravy starts boiling, add salt into it and mix it really well. Cover the pan and cook the gravy for 3-4 minutes on low flame.
After 5 minutes, gravy will get cooked aptly. Turn off the flame and add the fried koftas into the gravy. Mix it really well.
Potato jackfruit kofta curry is now ready, transfer it to a serving bowl.
Serving:
Garnish this tantalizing and tempting potato jackfruit kofta curry with some green coriander and serve it steaming hot along with chapatti, parantha, naan, or rice. Enjoy!
Suggestions:
Oil should be sufficiently hot to deep fry the koftas otherwise they will absorb too much of oil.
Add salt into the gravy only after it starts boiling again otherwise the cream will get curdled.
Add cream when it comes to normal temperature, don’t add chilled cream into the gravy.
After adding cream into the masala, keep stirring constantly until it comes to the boil again. Do the same after adding water into it.
Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
Take chopped jackfruit, potatoes and a cup of water in a pressure cooker and place it on flame. Put the lid on and cook them until the cooker releases a whistle. After that, reduce the flame to low and cook them for 3 minutes more.
After 3 minutes, turn off the flame and let the steam escapes on its own. Once the pressure is settled, take off the lid. Take out the potatoes and jackfruit in separate bowls. Peel the potatoes and keep it aside.
Now separate the seeds from the jackfruit and place it in a bowl. Peel the seeds with the help of a knife and discard their skin. Keep the peeled seeds separately.
Take the pulp of the jackfruit in a bowl and mash it finely with the back of a spoon. Crumble the potatoes and put it in the same bowl. Mash it finely as well. Chop the seeds into fine pieces and add it to the mashed jackfruit and potatoes. Mix everything really well.
Add chickpea flour into the mashed jackfruit and potatoes followed by ginger, green chilly, salt and green coriander. Mix everything properly. You can add ararot, corn flour or anything else instead of chickpea flour.
Dough for making koftas is now ready. Grease the hand with some oil and pinch a small lemon sized dough. Make a smooth ball of it, place it on a plate and similarly prepare the rest of the koftas. Make desired size koftas. Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, gently slide as many koftas as possible into it.
Once the koftas get fried from beneath, carefully flip their sides and fry them until they turn golden brown in colour from all the sides. When they are fried aptly, transfer them on kitchen paper towel. Likewise, fry the rest of the koftas. Koftas are ready.
Now to make gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds on low flame. Then add asafoetida, turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and cook the masala on medium flame by stirring it at regular interval until the oil starts leaving its edges.
Once the oil starts separating from the sides of the masala, add cream into it. Mix it really well and cook the cream for 2-3 minutes on medium flame.
After 2-3 minutes, masala will get roasted aptly. Add a cup of water, garam masala and green coriander into it. Mix them really well and cook the gravy on high flame till it starts boiling again.
When the gravy starts boiling, add salt into it and mix it really well. Cover the pan and cook the gravy for 3-4 minutes on low flame. After 5 minutes, gravy will get cooked aptly. Turn off the flame and add the fried koftas into the gravy. Mix it really well.
Potato jackfruit kofta curry is now ready, transfer it to a serving bowl. Garnish this tantalizing and tempting potato jackfruit kofta curry with some green coriander and serve it steaming hot along with chapatti, parantha, naan, or rice. Enjoy!
Chinese samosa is a very innovative dish made from a combination of Indian and Chinese cuisine. Chinese samosas can be served as a snack or as an appetizer at a party or a get together. Made of refined flour, veggies, noodles and soy sauce these samosas taste delicious.
Here we prepare Chinese samosas which is favorite among all age groups. It can be served with tomato sauce or spicy green coriander chutney. So, try making Chinese samosas with these easy to follow step-by-step instructions. Enjoy!
Directions
Getting ready:
To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
Making:
Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well.
Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl.
20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
Serving:
Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.
Suggestion
You can take cabbage, capsicum, beans or any other veggies according to choice of availability for making the stuffing.
To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set. In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well. Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl. 20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.
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