PALAK KOFTA GRAVY|PALAK KOFTA CURRY RECIPE

Palak kofta gravy we first tasted in a restaurant in Vietnam and as i mentioned in the Aloo capsicum gravy post, this is another restaurant style gravy which you can try at home . I didn’t deep fry the Koftas but coked in the paniyaram pan as i did in the Cabbage Kofta recipe. We had this with Lachha parathas which i have posted here.

INGREDIENTS FOR KOFTA (MAKES 7 KOFTAS)

PALAK (Chopped)	1/4 CUP
POTATO(bolied and peeled)	2
BESAN | GRAM FLOUR	1 TBLSP
CORIANDER POWDER	1/2 TSP
RED CHILLI  POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
OIL	1-2 TBLSP

FOR GRAVY :SERVES 4

ONION	2
PALAK	1 CUP (TIGHTLY PACKED)
TOMATO	1
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
JEERA	1/4 TSP
GARAM MASALA POWDER	2 PINCHES
KASOORI METHI	2 PINCHES
MILK	1/4 CUP

METHOD:
FOR MAKING KOFTAS

• Combine all the ingredients under the  Ingredient table “Kofta”,except oil and mix well. Ensure that the mixture is tight. If you feel it isbit loose add 1 tblsp of besan to this to make it thick.
• Make small balls( koftas )out of this and heat the paniyaram pan.

• Add little oil in each hole and place the koftas into it.
• Cook in a medium flame by turning it on both sides. Let it turns into a golden brown colour. Add little oil if needed.

• when the koftas are firm and cooked, switch off the flame and keep it aside.

FOR GRAVY

• Chop the onions finely. In a pan add oil and saute the onions till they become light brown.
• allow this to cool and add the tomato and jeera.

• Meanwhile wash and chop the palak and and cook it hot water for 2 minutes. Add 1/2 tsp of sugar while cooking to retain the colour.
• When it is cool, take out the water and make the spinach into a fine puree. Reserve the water to use it for gravy.

• Finely grind the onion tomato mixture into a smooth paste. Heat oil in a pan and add this paste and saute well. Add the coriander powder, garam masala and red chilli powder.

• when the raw smell of the masala powder goes, add the palak puree and add the reserved water which we kept aside after cooking the palak.
• Now add in the milk and mix well. Let this boil for 2 minutes. Add kasoori methi and switch off the flame.

• Palak gravy is ready . Before serving add in the kofta balls to the hot gravy and serve with roti | parathas.

             
NOTES:

1. Green chilli can be added instead of red chilli powder. If adding green chilli grind with the palak.
2. You can replace cream instead of milk.
3. Koftas can be deep fried too instead of making in paniyaram pan.
4. I have kept the koftas in the gravy for 3 hours and it didn’t break in the gravy.

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Lachha paratha recipe, how to make lachha paratha

Lachha paratha, a popular layered Indian flat bread recipe, with detailed step by step pictures and video of how to make lachha paratha.

Lachha paratha is the one which i wanted to try for a long time, it finally worked out during the long weekend last week. Lachha paratha turned out flaky and we enjoyed with Palak kofta Gravy.  During our childhood days, we used to eat the Kerala Malabar Parrota in a friend’s place and we too help her mom in making the parrota. In that same way i have tried this Lachha paratha and let me share the recipe of Lachha Paratha.
Also check out my other popular Indian flat bread recipes.

• Palak lachha paratha
• Kulcha recipe

PANEER RECIPES |INDIAN PANEER RECIPES

Paneer (Indian cottage Cheese) is a very popular item and most of us love recipes using Paneer. I have compiled the Paneer recipes from my space Jeyashris Kitchen . Click on the image to view the recipe.

Technorati Tags: paneer recipes,Indian paneer recipes,Indian food recipes,Cottage cheese recipes

SEMIYA KESARI | VERMICELLI KESARI RECIPE

Semiya Kesari i have tasted for the first time in my friend’s place when her mom made it for us. This was 2 years back. Though i noted down the recipe but somehow forgot to attempt it at home. Few days back when a reader asked me the recipe of semiya kesari i remembered of the recipe given by friend’s mom, and made it on the next day. Unlike Rava kesari, this semiya kesari needs less sugar only. Let me share the recipe of semiya kesari | vermicelli kesari. Check out my Rava kesari too.

INGREDIENTS: SERVES: 2-3

SEMIYA| VERMICELLI ROASTED	1/2 CUP
WATER	1 CUP
SUGAR	1/2 CUP
CARDAMOM POWDER	A PINCH
GHEE	4-5 TBLSP
CASHEW NUTS	6-7
ORANGE FOOD COLOUR	A PINCH

I used the roasted vermicelli, if you have unroasted just heat a pan and add a tsp of ghee and roast this into golden brown keeping the flame low. Vermicelli tends to burn fast so be careful.
METHOD:

• In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
• Bring the water to boil in a saucepan.
• Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
• Let the semiya gets cooked completely and let all the water gets absorbed.

• Ensure that it is cooked completely and add the sugar. If you add sugar before the semiya is cooked then it will give a rubbery texture.
• After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
• Mix the food colour in a tsp of water and add it to the kesari.

• Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
• Semiya kesari is ready to serve now.

• You can add fried raisins too.

        NOTE:

1. Always ensure that the semiya will get cooked properly.
2. Ensure that the semiya is nicely roasted. else it will be sticky.

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GOBI MANCHURIAN DRY |CAULIFLOWER MANCHURIAN DRY RECIPE

Gobi manchurian dry is a easy vegetarian starter recipe, which we generally order in restaurants but due to laziness never tried at home.Both my kids love Gobi manchurian  and one day i wanted to surprise them so made this gobi manchurian, and they enjoyed a lot and asked me to make this for their lunch box one day along with vegetable fried rice. So let me share the recipe of this easy ,crispy vegetarian starter Gobi manchurian. Check out chili paneer dry recipe 
Recipe updated with video

MUSHROOM PULAO RECIPE | EASY LUNCH BOX RECIPES

Mushroom pulao,i tried last week following the recipe which i learnt from my relative who made a vegetable pulao on my request. After our marriage we went to her house in Chennai for lunch and she made a delicious food and vegetable pulao with Chole was the main highlight. So when she came here last month, i remembered about that vegetable pulao and asked her to make that  for me. Later,I tried the same recipe using mushrooms.

Mushroom Pulao recipe

  Preparation Time : 5 mins | Cooking Time : 30 Mins |Serves: 3

     White button Mushrooms  12
     Basmati Rice  1 cup
     Cardamom  2
     Onion  1-2
     Mint leaves few
     Coriander leaves  few
     Green chili  2
     Sugar  a pinch
     Butter  1-2 tblsp
     Salt  to taste
     Lemon juice  few drops
     
     

Method with step wise pictures:

• Soak the basmathi rice in 1 and 1/2 cups of water for 5 minutes.
• After 5 minutes drain the water (keep the water aside) and in a pressure cooker add butter and add the cardamom and add in the drained rice. Saute for few minutes till all the moisture in the rice leaves out. 

• Add the water.
• Add salt and few drops of lemon juice ( lemon juice is added to retain the white color of the rice and it wont give any sour taste to the rice) .Cook the rice till 2 –3 whistles.

• Thinly slice the mushrooms and onions after washing it nicely.
• In a pan add little butter and add in the onions. Add little salt and saute them till they turn pink.

•  Add the thinly sliced mushrooms. Mushrooms tend to cook fast and so saute for a while and mushroom oozes out water too.

• Finley make a paste of coriander leaves , mint leaves and green chilli.
• In the pan add little butter and add this paste and add a pinch of sugar. Sugar is added to retain the green colour.

• Add this to the rice.

• Mix this gently and evenly. 
• Mushroom pulao is ready to serve. We had with Cauliflower masala.
• This is a perfect recipe for kids lunch box.

Note:

• You can make the same with vegetables.
• Always ensure that the veggies should be crunchy. Do not over cook the veggies.
• Mushroom pulao tastes great with paneer gravy too.

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