Keema kofta Curry

Ingredients:

Mutton mince ........... 1/2 kg. (or) Chicken mince

Onions ....................... 5-6 sliced

Tomato ................... 1 chopped

Green chillies ......... 2-3

Ginger-garlic paste ..... 1 tbsp.

Bread crumbs ............. 1 tbsp.

Coriander powder ...... 1tsp.

Cumin powder .............1 tsp.

Red chilli powder ......... 1/2 tsp.

Turmeric powder ........ 1/2 tsp.

Garam masala ............. 1tsp.

Coriander leaves......... handful

Mint leaves ................ 6-7 (optional)

Salt to taste

Oil

Method:

1. Fry the onions to a golden brown colour.Add the chopped tomato, 2 green chillies, ginger-garlic paste and half cup water. Let it cook. Cool it and grind.

2. Clean and wash the mince. Squeeze out the water completely.
3. In a food processor grind this along with 1 onion, 1 green chilli, mint and coriander leaves, a little ginger-garlic paste, breadcrumbs, coriander-cumin-turmeric powders, Garam masala and salt.

4. Make balls out of this mix.

5.In a flat bottomed pan heat a little oil, add the ground onion paste, salt, coriander-cumin-turmeric powders and place the koftas. Simmer for 5 minutes and turn them carefully.

6. Add about 1 cup water and cook on low flame till done. Add a little garam masala.

7.Garnish with coriander leaves. Serve with rotis / naan/parathas.

Malai Kofta Curry

Ingredients:
For the Kofta:
1 1/2 kg. potatoes
2 heaped tablespoons crumbled paneer,
khoya and thick malai
4-5 cashew nuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method
Boil potatoes till tender.
Peel, mash and add salt to taste.Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make small sized balls with the potato mash and place a little of the prepared mixture in the center.Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown till the oil begins to separate.
Add the pureed tomatoes and the masala powders.
Add sugar and ground peanuts.
after the gravy thickens ,you can add some more malai to thicken it even more.
Mix in some water if necessary.When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating the dish or else they will turn soggy.
Serve hot with pulav or rotis/paratha's

Bharva Bhindi

Ingredients
1 kg Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice

For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste
Method:
Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala well till it turns brown. Not more than a minute.
Stuff each bhendi with this masala and keep the remaining
aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions turn brown, add the remaining masala and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
Keep turning occasionally.
When the bhendi is done, take it off and sprinkle some lemon juice.Mix well.
Serve hot with chapati/rice and dal.

Peas Pulao

Ingredients:
6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tablespoon ghee(clarified butter)
Salt to taste
2 tsps coriander leaves ,mint leaves chopped finely
1 tablespoon cashew nuts, chopped

Method:

Heat the ghee in a non stick pan and add ginger-garlic paste.
When it turns brown, add cardamoms, Cinnamon,
jeera, cloves and onions.
Fry till the onions turn transparent.
Now add the peas, cashew nuts and the coriander,mint leaves , mix well.
Cook on low heat till the peas are cooked.
Mix in the cooked rice .
Eat when hot with a vegetable or meat side dish.