Lauki Ke Kofte

Lauki Ke Kofte

Ingredients for the Kofta

Lauki: 500 gms (Peeled and grated)

Bread crumbs: 4 tsp

Besan: 1/4 Cup

Red Chiily Powder: 1/2 tsp

Corinder Powder: 1  tsp

Turmeric Powder: 1/2 tsp

Garam Masala: 1/2 tsp

Ginger-Garlic-Green Chillies Paste: 1 tsp

Oil for Deep frying Koftas

For the Gravy:

Onion: 4

Green Chillies:2

Ginger:1"

Garlic: 6-7 Cloves

Tomatoes: 3

Coriander Leaves: 2 tsp

Garam Masala: 1 tsp

Turmeric Powder:1 tsp

Cumin Powder: 2 tsp

Red Chilly Powder: 1 tsp

Cumin seeds: 1/2 tsp

Method:

• 
  
  Peel and grate the lauki.
• 
  
  Squeeze out the water. 
• 
  
  In a bowl mix together grated lauki, gram flour, bread crumbs,coriander leaves, turmeric powder,and little salt. Mix well.
• 
  
  Make small round koftas and deep fry till the koftas are golden. Keep aside.

• 
  
  Keep in refrigerator for 1/2 hour
• 
  
  Grind together onions, ginger,garlic and green chillies together
• 
  
  Make the puree from the tomato.
• 
  
  Heat oil in a kadhai. Add cumin seeds and grinded onion and saute it to light brown
• 
  
  Add all the dry masala and liittle water and mix and fry till the oil seperates from the behind.
• 
  
  Add the tomato puree.Mix well and cook till the gravy starts boiling and thicken
• 
  
  Add water and give a boil to make a gravy and allow it to simmer for 10 minutes 
• 
  
  Place the koftas in it and simmer for another 2 minutes
• 
  
  Garnish with coriander leaves and serve hot with rotis

• 
  
  
  
   

SPAGHETTI CHEESY DELIGHT

SPAGHETTI  CHEESY DELIGHT

Ingredients:

Spaghetti: 250 gms

Cheddar Cheese: 1/4 cup

Capsicum:2(finely chopped)

Onion:4 (thin sliced)

Carrot:2nos(peeled and grated)

Cabbage:1/2 cup(finelly chopped)

Green Chilles:1

Tomatoes:4 (blanched and made into puree)

Ginger-garlic-green chillies Paste: 1/4 tsp

Cumin Seeds: 1/4 tsp

Milk:1/2 Cup

Lemon Juice:4 tsp

Oil : for cooking
Butter: 1tsp

Salt: to taste

Corinader Leaves: finelly chopped(for garnishing)

Method:

• 
  
  Dissolve 1/2 tsp of salt in 2/12 lts of water.  bring it to boil.Add a few drops of cooking oil.
• 
  
  Break spaghetti into halves and gradually immerse them into Boiling water and continue to cook it for 10-12 minutes. Stirring occasionally.
• 
  
  Drain the cooked spagethi. Rinse well in fresh cold water under tap and keep it aside.
• 
  
  Heat oil and butter together in a pan.Add cumin seeds and fry well.
• 
  
  Add sliced onions and cook inion becomes transperent and slightly pink in colour.
• 
  
  Add capsicum and cabbage. Mix it well and fry it well.
• 
  
  When they are half cooked,add salt and milk to it and cook till milk gets evaporates
• 
  
  Now add grated cheese mix well. Fry for 5-8 minutes.
• 
  
  Now add boiled spagethi,mix well.
• 
  
  Add lemon juice and mix it well.
• 
  
  
• Remove from fire and garnish with Chopped Coriander leaves and serve hot.

Kaddu Ki sabzi

KADDU KI SABZI

Ingredients:

Kaddu (Ponpkin): 500 gms ( peeled and cubed)

Dry red chillies:3

Fenugreek Seeds: 1/2 tsp

Cumin seeds:1/2 tsp

Turmeric Powder:1/2 tsp

Red chilly Powder:1/2 tsp

Dry Mango Powder (Amoochar): 1 tsp

Garam Masala Powder:1/4 tsp

Coriander Powder:1/4 tsp

Sugar: 1 tbsp

Mustsrd Oil: for Cooking

Asafetida (Hing): a pinch

Salt: To Taste

Method:

• 
  
  Boil kaddu with water for 10 min minutes till kaddu becomes soft.
• 
  
  Heat mustard oil in kadhai
• 
  
  Add Cumin and Fenugreek Seeds and fry till spluttering stops.
• 
  
  add hing and dry red chillies and let them fry for a half a minute.
• 
  
  Add turmeric powder and then add boiled kaddu. Mix well and allow it to cook coverd for 5 minutes.
• 
  
  Remove the lid and add all dry masala. Mix well
• 
  
  Cook it uncovered for another 5 min.
• 
  
  Garnish with Coriander Leaves and serve with Puran Poli.

PURAN POLI RECIPES:http://pratsrecepies.blogspot.com/search/label/Parathas%20nad%20Puris

DAL MAKHANI

DAL MAKHANI

Dal makhani is a delicacy from the state of Punjab in India.Dollops of fresh cream and butter are trademark of daal makhani. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab.

 

Ingredients:

Black urad dal: 200 gms

Rajma:50 gms

Medium sized tomatoes: 4 (made into a puree)

Medium sized onions: 4 (finely chopped)
Ginger-Garlic-Green chillies Paste: 3 tbsp
Turmeric powder:1/2 tsp
Cinnamon : 2 sticks
Black cardamom: 1
Red chilli powder: 2 tsp
Dhania Powder: 2 tsp
Garam Masala Powder: 1 tbsp
Roasted cumin seed powder: 2 tsp
Fresh cream/ malai: 10 tsp
Pudina Leaves/Mint: to garnish
Sufficient water to boil the dal
Bay leaves:2
Ghee: 6 tbsp
Curd: 4 tbsp
Cloves: 4
Butter: 3 tbsp
Refined oil: 10 tbsp

Method:

• Wash, soak the dal and rajma in sufficient water for 8 hours or overnight.
• Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger-garlic-green chillies paste and 1 tbsp ghee.
• Pressure cook first on a high flame.
• Simmer for 30 minutes or cook till the dal is done
• Now add cream and curd to the daal
• Lightly heat the butter and refined oil in a kadai.
• . Add onions and Saute on a low flame till the onions turn pink.
• Add remaining ginger-garlic greenchillies paste and saute for few minutes.
• Add red chilli powder ,dhania powderand cumin seed powder.
• Saute on a low flame till oil separates.
• Add the tomato puree and mix well.
• Now add cooked dal to this mixture
• Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.Don’t forget to stir the dal inbetween as it tends to stick to the bottom of the pan
• Garnish with fresh cream or malai,butter and mint leaves.

• Serve hot with hot phulkas, steamed rice and onion rings