POTATO-COTTAGE CHEESE KOFTAS IN GRAVY

Ingredients for  kofta

4 large potatoes, boiled, peeled and mashed

250 grams of  paneer  crumbled

1/4 cup finely chopped cashew nuts

¼ cup raisins

2 green chillies, finely chopped

A small bunch of freshly chopped coriander leaves

Salt to taste

Oil for cooking and deep frying

Ingredients for the gravy

2 cups of freshly pureed tomatoes

1 large onion roughly chopped

2 cloves of garlic

1" ginger

dry spices

1 teaspoon fennel seeds/ saunfcoriander

1 teaspoon of coriander seeds

2 cloves

1" cinnamon stick

2 cardamoms

Roast the above spices in medium heat , cool and powder them fine.

1 teaspoon turmeric powder

1 teaspoon Kashmiri chilli powder

1/4 cup fresh light cream

1/2 teaspoon of sugar

Salt to taste

A small bunch of freshly chopped coriander leaves

Method for making the stuffed baked kofta

Preheat oven to 200 C. Grease a baking sheet with butter

In a large bowl, add in the mashed potatoes and ½ of the crumbled paneer, along with the salt. Knead to make a dough from this mixture. Divide and shape this mixture into 10 balls.

In another bowl, combine the other half of the crumbled paneer, cashew nuts, raisins, green chillies, salt and coriander leaves. Knead to combine them and divide them into 10 equal portions.

Next grease your fingers and palms . Take a potato ball and flatten it on the palm of your hand. Place the dry fruit mixture in the center. Then cover the filling forming a stuffed  kofta. Make rest in the same way.

Place the  kofta balls in a baking tray and bake for about 30 minutes or until you see the kofta balls have begun to brown. Turn the oven off the oven and remove the koftas and let it rest until the gravy is ready.

Method for the Gravy

Make a paste of onions, garlic, ginger, green chillies. Keep aside.

Heat a tablespoon of oil in a heavy bottomed pan; add the above onion paste and sauté on low heat until the mixture becomes golden and the raw smell begins to go away. Add  the spice mixture to this and stir until you get the aroma from the spices.

Add the tomato purée, turmeric powder, chilli powder, sugar and simmer for about 5 minutes and it has combined well  forming a delicious aromatic gravy. Add in the fresh cream and a little water if required , along with 1/2 of the chopped coriander leaves and simmer for a few more minutes.

As the koftas are baked, they tend to absorb more gravy;add them to the gravy just before you are ready to serve and then simmer for about 2 to 3 minutes. garnish with remaining coriander leaves & serve hot with Pulao, roti, breads.

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EASY MICROWAVE POTATO CHIPS !

Ingredients (1 serving)

1 medium size potato

Pinch of chili powder

Pinch of salt

A drop of oil

Method

Wash & peel the  potato.

Slice into thin slices.

Mix chili pdr., salt, oil with potato slices.

Place them in a microwavable dish.

Microwave in high power for 1 min.

turn over, micro high for another min.

ps- depending on the power of your microwave, you may need slightly less or more time, so be careful & check when in doubt in between.

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NO-COOK BROWNIES

INGREDIENTS

10-12 graham crackers crushed well
finely chopped roasted almonds 1/2 cup
cocoa powder   1/4  cup
salt   1/2 tsp
sweetened condensed milk   3/4 cup
semi-sweet chocolate, melted   4 ounces or roughly 115 gm

METHOD

 Grease a plate lightly with butter.

 In a large bowl, mix together the crackers, nuts, cocoa, and salt. Add milk. 

Add the melted chocolate and stir well to combine, then scrape the mixture into the prepared plate

Cover with a piece of plastic wrap and press firmly .

Chill for at least 1 hour, until firm enough to cut. 

Cut the brownies into small squares. They will be fudgy but quite firm.

Store leftover brownies in an airtight container in the fridge.

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EASY CHOCOLATE CAKE

INGREDIENTS

all-purpose flour    2 cups

granulated sugar    1 cup

baking pdr.   11/2  tsp

unsweetened cocoa    1/4 cup

fresh yoghurt    1/2- 3/4 cup 

milk    1/2- 3/4 cup 

vanilla essence  1 tsp

METHOD

Preheat the oven to 180 deg. C. Grease a  baking dish  and flour lightly.  

 In a large bowl, combine the flour, granulated sugar, baking soda, cocoa, 1/2 cup milk, 1/2 cup yoghurt and 1 teaspoon vanilla extract; blend with an electric beater on medium speed until well combined.  

Check if the batter falls down slowly from the spoon, when you count till 5. if it falls down quickly, then you need to add some flour, if too slow, then add some more milk & yoghurt.

 Pour the batter into the baking dish. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

 Let cool completely.  

ps- whenever I've used yoghurt/ buttermilk, I've found the cakes to be soft.

I don't like cakes to be too sweet, so those prefer it sweeter, may add more sugar. Also, I'm not fond of frosting/ icing on cakes, as it adds to more calories !

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COLOCASIA LEAVES SANDWICH !

INGREDIENTS

idli batter   1 cup
colocasia  leaves  4 big
oil  2 tbsp
mustard seeds   1 tsp
hing  1/4 tsp
curry leaves finely chopped  1 tsp
fresh coriander leaves for garnishing
sesame seeds   2 tsp
coconut grated   2 tbsp

METHOD

in a big place which can be placed in a cooker/ steamer, also which is big enough to place the arbi leaves, smear it well
then spread a thin layer of idli batter, place 1 leaf carefully on the batter, spread a layer of batter on it
repeat the process, with a layer of batter on the 4th leaf.
steam in a hot cooker/ steamer for 15 -20 minutes, as leaves take long to get cooked
then cool, cut into desired shapes.
in a pan, heat oil, add mustard seeds, then hing, curry leaves, sesame seeds, once it crackles, add on top of the cooked strips covering well.
to serve, cut into pieces, place them like sandwiches, spread some grated coconut & coriander leaves
serve with chutney of your choice.
the white & green strips will make a beautiful combination, which is unusual & very difficult for anyone to find out too !




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ARBI/ COLOCASIA SAMOSA !

INGREDIENTS
for stuffing
arbi cooked & mashed   100 gm ( best is to cook arbi by putting them in a polythene bag in the microwave)
oil 1 tsp
mustard seeds  1/2 tsp
hing/asafoetida   1/2 tsp
curry leaves few finely chopped
turmeric pdr.  1/4 tsp
salt to taste
ginger-garlic paste  2 tsp
sugar 1 tsp
lime juice  1 tsp


for covering
besan  50 gm
rice flour  50 gm
salt to taste
chilli pdr.  1/2 tsp or to taste
hing  1/4 tsp
oil for deep frying
water to make batter
carom seeds/ ajwain  1/2 tsp
arbi leaves few, cut into long strips, with one end, cut diagonally

METHOD

pl. don't pressure cook arbi or cook with water, as it will be too sticky
so, best is to microwave it, by placing arbi with skin inside a polythene bag, microwave for 8 minutes or so, depending on the size of the arbi
peel & mash it well while still warm
in a small pan, add oil, mustard seeds, hing, curry leaves, turmeric pdr, ginger-garlic paste, saute, add to arbi along with salt to taste, sugar, lime juice, mix well.

for covering mix the flours well, along with salt, chilli pdr., hing, then add water slowly to make a thick batter.
take the washed, wiped arbi strip, in one corner, place about 2 tbsp of the filling, fold the diagonally cut place, then keep folding to form triangle, if not then you can roll it too
to stick the corners, apply some paste.
then dip each roll well in batter, deep fry in hot oil till golden brown on both sides.
drain, serve hot with some mint & sweet chutney.




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CHEESE BALLS !

INGREDIENTS

for stuffing
grated cheese   100 gm
garlic finely chopped   1 tsp
onion pdr./ finely chopped   2 tsp
chilli flakes  1/2 tsp
oregano crushed 1/2 tsp
salt little
pepper  pdr.  1/2 tsp
basil leaves finely chopped  1 tsp
mint leaves finely chopped   1 tsp
bread crumbs  1/4 cup

For roll
bread slices  4 big, corners cut
oil for deep frying
water little to moisten bread

METHOD

in a bowl, add cheese, garlic, onion,rest of the ingredients, except at first add 1/2 of the breadcrumbs
mix well, if it is a little sticky, add more bread crumbs
divide the portion into 4, roll them into balls
cut the corners of the bread slices, moisten them with little water, don't dip them in water
put the filling, cover from all sides well, at the same time, squeeze out excess water if any from the slices, roll well.
heat oil, deep fry till golden in hot oil
drain, serve hot with mint chutney.

ps- for change, you can add some potato, then reduce the amount of cheese little.




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QUICK- TASTY UTTAPAM

INGREDIENTS

besan   2 tbsp
coarsely crushed sabudana/sago   2 tbsp
rava/semolina  2 tbsp
yoghurt  1/2- 3/4 cup
salt to taste
onion   2-3 tbsp finely chopped
coriander leaves finely chopped   2 tbsp
Eno fruit salt   1 tsp
oil

For seasoning
oil  1 tsp
cumin  1 tsp
curry leaves finely chopped  1 tsp
hing  1/4 tsp
ginger-garlic paste  1 tsp
green chillies chopped  1 tsp
cashew nuts chopped  1 tbsp

METHOD

in a bowl, mix besan, sabudana pdr., semolina, salt well
add coriander leaves, finely chopped onion, mix well
add little by little yoghurt, mix well, so no lumps are formed
the batter should be of medium consistency
for seasoning- heat oil, add cumin, then rest of the ingredients, once cashew nuts are golden, remove, add to the batter, mix well.
just before making uttapams, add eno fruit salt to the batter, mix well.
if the batter is too thick, add little more yoghurt or water to get the correct consistency
heat a tava/ griddle, smear little oil, once hot make small uttapams, if desired, you can out some grated coconut on top, cook till crisp on both sides
serve hot with chutney of your choice.




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EASY SAGO CUSTARD WITH FRUITS

INGREDIENTS

sago/sabudana flour   2 tbsp
milk   1/2 litre / 500 ml
sugar  2 tbsp
strawberry crush   2 tbsp
strawberry essence   1 tsp
banana 1
apple   1

METHOD
mix sago pdr. well in cold milk , roughly 1/4 cup till it is a smooth paste
boil rest of the milk, add little hot milk to sago mixture, mix well
again add some more hot milk, make a smooth paste
now add the smooth sago paste to boiling milk
keep stirring well, ad sugar, let it simmer for 5 minutes
add strawberry crush, mix well
remove, add essence, cool
add the cut fruits, reserving some for decoration.

ps- you may substitute cheery crush, pineapple crush too, if you don't get crush, don't fret, add the jam that you've at home, mix well once the mixture gets cold.
This is a very lightly flavoured dessert.




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CRUNCHY COOKIES

INGREDIENTS

• all-purpose flour   2 1/4 cup
• baking pdr   1 tsp
• sea salt    1/4 tsp
• unsalted butter   2 cups
• granulated sugar   1 cup
• firmly packed dark brown sugar   1 cup
• eggs  2 large
• vanilla essence   1 tsp
• toffee pieces   250 gm
• almonds, lightly toasted and coarsely   chopped   3/4 cup

METHOD

Preheat an oven to 180°C/ 350 deg. F. Butter a baking pan.

In a bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to low, add the eggs and vanilla and beat until the eggs are well mixed. 

Slowly add the flour mixture and beat on low speed until almost incorporated. Add the toffee pieces and beat just until blended. 

Spread the dough evenly in the prepared pan and sprinkle the top evenly with the almonds.
Bake for 25 minutes or until golden around the edges and a toothpick inserted into the center comes out with only moist crumbs attached.

Transfer the pan to a wire rack and let it cool completely in the pan, about 1 hour.

Cut into desired shapes.

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HEALTHY BESAN-ALMOND COOKIES

INGREDIENTS

besan (gram flour)   300 gm

all purpose flour   125 gm

semolina    85 gm

salted butter ,softened    225 gm

unrefined cane sugar   100 gm

salt    1/2 tsp

crushed black pepper   1/2 tsp

baking powder   1 tsp

almonds, halved   25-30

METHOD

Mix the sugar with the softened butter. Whisk until fluffy and well combined. 

Sift together the flours, salt, baking powder and the pepper. Make sure that you air it well during this process

Gradually add the flour mixture into the butter and sugar and knead well to form a nice dough. Divide the dough into equal sized balls. Roll the balls on your palms and shape them into cookies. This dough does not give you a smooth cookie so don’t worry if they crack a bit. Shape them the best you can and decorate with half an almond.

Preheat the oven to 180 deg. C (Gas Mark 4 or 350 F) for 10 minutes. Cover a cookie sheet with parchment paper and arrange the cookies giving them enough space to breathe.

Bake the cookies for about 10-12 minutes or until they turn golden brown. These burn quite easily so do keep an eye on the oven, as the temperature varies largely from oven to oven.

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YAM CUTLETS

INGREDIENTS

cooked yam/ zameenkhand/ chenai kilangu    1/2 cup ( don't over cook it, as then it will become sticky)
grated coconut    1/4 cup
semolina/ rava    1/4 cup or use breadcrumbs
salt to taste
ginger-garlic paste  2 tsp
red chilli pdr.   1 tsp or to taste
fresh coriander leaves finely chopped   2 tbsp
oil for shallow fry
coarsely ground peanuts  1/4 cup   or those who are allergic to peanuts can use any nuts or fried dal crushed

METHOD

mix all the ingredients, except oil & semolina well.
then add semolina, as at times, depending on the moisture in yam, you may need more, mix well, if need be add some more semolina, or those who don't have semolina may use breadcrumbs !
heat a saucepan, add oil little, make small cutlets from the mixture, shallow fry on medium flame till brown on both sides.
serve hot with chutney/ ketchup.

Tip
you can do the same with raw banana also to make cutlets, pressure cook bananas with skin, peel, amsh them well, while hot, then proceed in the same way.




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CHAAT - A COLD STARTER

INGREDIENTS

cooked corn  1/4 cup
potato boiled, chopped into small pieces  1 big
peanut roasted    1/2 cup
onion 1 finely chopped
chaat masala  1 tsp
mint-coriander chutney  2-3 tsp
salt to taste

Mix all well just before eating, serve in small individual containers, garnishing with fine sev, pomegranate seeds, tomato slice.





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SIMPLE GHATTE ( BESAN BALLS) IN BUTTERMILK

INGREDIENTS

for ghatte
besan  1/2 cup
fresh coriander leaves chopped   4 tbsp
curry leaves finely chopped 1 tsp
asafoetida   1/4 tsp
turmeric pdr    1/2 tsp
salt to taste
red chilli pdr    1 tsp or to taste
ginger-garlic paste  1 tsp ( optional)
water

mix all ingredients well, then add water little by little to make a stiff dough.

for gravy

buttermilk  3 cups
cumin  1 tsp
asafoetida  1/4 tsp
salt to taste
red chilli pdr 1 tsp or to taste
turmeric pdr.   1/2 tsp
garlic crushed  1/2 tsp
oil  1 tbsp

METHOD for gravy

heat oil in a big pan, add cumin, and garlic, saute well.
add asafoetida, turmeric pdr, chilli pdr., mix well
add buttermilk, salt to taste mix, let the mixture boil well.
make small balls of the ghatte, put in boiling mixture, let it simmer till the balls get cooked well & start floating on top, doubling in size. add some finely chopped coriander leaves.
serve hot with rice/ pulao.




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HEALTHY HUNG CURD SPREAD FOR BREADS

INGREDIENTS

hung curd   1/2 cup
cheese spread  3 tbsp preferably plain/ pepper flavour
tomato ketchup  3 tbsp
salt little as cheese spread, ketchup have salt
green chilli chopped fine/ paste  2 tsp or to taste
cucumber grated  4 tbsp, add salt, then squeeze out the excess water fully
fresh coriander leaves finely chopped   2 tbsp

Mix all well. You can apply on a bread slice or roti, then put some finely chopped cabbage, capsicum slices, tomato slices, if using bread, apply some spread on the other slice & serve cut as a healthy sandwich.
If using a roti, roll it well, you can put some amchur pdr. grated cheese & serve.


ps- options, you can use some boiled potatoes, or any leftover vegetable, cheese, spring onion.
this is basically a cold starter.





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SWEET POTATO CUTLETS

INGREDIENTS 

sweet potatoes boiled, peeled, mashed   1/2 kg/ 500 gm

chaat masala   1 tsp

chilli powder   1 tsp or to taste

cumin seeds roasted and powdered   1 tsp

rock salt   1 tsp or to taste

green chillies 2-3  finely chopped

Oil

Coriander leaves finely chopped    2 tbsp

METHOD

Mix all the ingredients, add spices according to taste.

Make small round balls and press them to form desired shape.

Shallow fry the tikki on a non stick pan.

Cook for 2-3 minutes on each side until they turn golden.

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