Palak Kofta

Ingredients

2- 3  bunches of palak(cut ,boiled and grind in mixer)

1. Mash the potatoes and add some salt , red chilli , green chilles ,and Garam Masala.
2. Add the cornflour / Maida and paneer and mix well.
3. Mix equal sized balls of the mixture
4. Fry these balls till brownish in colour

1. In another pan add 2 tbsp oil and heat it,then add jeera and let it splutter.
2. Add the ginger and Onion to it and fry for some time  till golden brown
3. Then add tomatoes and fry till the mixture starts to leave oil.
4. Add some salt and red chilli pwd and remaing masalas to it. Saute it
5. Add the palak mixture (paste) and fry it till the water evaporates and the mixture leaves oil.
6. Finally add the koftas and and add some garma masala

Serve hot with chapatis.

Ingredients:

Pumpkin/Butternut Squash/Kaddu/ – 500gms
Oil
Fennel Seeds – 1/2 tsp
Green Chillies – 3
Minced Ginger-Garlic – 1 tbsp
Red Chilli Powder – 1/2 tsp
Red Chilli whole - 2-3
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Salt – to taste

Method

1. wash the pumpkin.
2. peel and chop the pumpkin.
3. Heat 1 tbsp oil ... add the fenugreek seeds and fry for a minute on a low flame.
4. now add the red chilies whole and fry for some 15 seconds.
5. all the dry spice powders except garam masala and dry mango powder.
6. add the chopped pumpkin
7. Add salt and mix well.
8. Cover for few mints...
9. Add amchur powder and  garam masala and mix well.
10. stir the mashed pumpkin well and cook for minute or two
11. garnish with coriander leaves and serve hot.

• Soak Sabudana with water to cover it for 2-3 hrs. Drain excess water.
• Mix together Sao, mashed potato, lemon juice, roasted peanuts, coriander, Cumin seeds, salt & green chillies.
• Make lemon sized balls & flatten slightly on your palm.
• Apply little oil on your palms. Make tikki or cutlets.
  
  
  
  
  Heat the Tawa (non stick)
  Grease pan with little oil and add Tikki.... It should be golden and crispy. Serve hot with chutney.

Ingredients

Onion -1
Tomato -2
Mint leaves
Coriander Leaves
Curry Leaves
Green Chillies - 1
Red chilli - 1
Ginger
Urad dal - 2 tbsp
Mustard seeds -1/2 tsp
Oil - 3 tsp
Salt as needed

Method

Heat 1 tbsp oil in a pan, and add musturd seeds, urad dal, ginger and green chilli.

Now add Onion (chopped) and fry them untill they become trasulent.

Then add tomatoes and curry leaves... Saute for few mints.


Add Mint and Coriander leaves.

Salt according to your taste.
Mix well and saute for 2- 3 mints.
Turn off the heat and let them cool to the room temp.
Grind to coarse paste.

 

For Kids

Ingredients

Sago / Sabudana - 1 cup
Water to soak
Peanuts (roasted, crushed)
Onion (optional)
cumin powder
Salt

Method :

Wash sabudana lightly and soak it in water for 3-4 hours.
Boil and peel the potatoes.
Mix add potates and mash them evenly. Now add sabudana, finely chopped Onion, cumin, peanuts, and salt. Mix well.

Apply little oil on your palms. Make tikki or cutlets.

Heat the Tawa (non stick) (you can fry if you like in hot oil)
I personally avoid too much oil for kids

Grease pan with little oil and add Tikki.... It should be golden and crispy.


Sabudana Tikki are ready to serve.

Ingredients:

• tamarind, seeded 150 gms
• sugar 2 1/2 cups  - 100 gms jaggery
• boiling water
• Roasted ground cumin seeds 1 1/2 tbsp
• Salt
• black salt 1tsp
• Red chili powder 1/2tsp
• Black pepper 1/2 tsp
• ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for 1-2  hours.
2. Mash it into a pulp and strain so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well.
5. Cook again on medium flame till jaggery / Sugar dissolves completely and the chutney gets semi thick(not too thick) (Add more sugar, salt or pepper as needed.)

Ingredients:

Suji/Semolina – 1 cup
Oil
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Channa Dal – 1 tsp
Raw Peanuts – 2 tbsp
Urad Dal – 1 tsp
Cashews – 1 tbsp (optional )
Turmeric Powder – 1/4 tsp
Dry Red Chili – 1-2
Pinch of Asafoetida
Curry Leaves – few
Green Chili – 1 finely chopped
Ginger – 1 tsp, grated or use ginger paste
Onions – 1 small, finely chopped
Peas 1/4 cup
Salt – to taste
Water – 1.5 cups
Cilantro – garnish, finely chopped


Method:
1. Heat the pan, pour 1 tsp of Oil. Add the Suji and roast till it starts to get a little golden color
2. Once it beome golden brown.. remove it from gas
3. On medium heat, in a non-stick pan, add 1 tbsp of Oil. then add the Mustard Seeds.
4. Once they start popping, add in the Cumin Seeds, stir and add in Channa Dal & Peanuts.
5. Cook for a minute and then add Urad Dal and Cashews and allow them to turn light golden in color. Add Dry Red Chili, Turmeric Powder, Asafoetida(hing), Green Chili, Curry Leaves, Onions and Peas.
6. Saute until the Onions till they are cooked.( light golden color) and add salt (according to taste).
7. Add water into the pan. Mix well and allow the liquid to come to a boil.
8 . Once it comes to a boil, add Suji little at a time.Mix well
9  Cover and cook for 2-3 minutes.
Serve with Cilantro as garnish (lime juice optional).

Ingredients:

• cauliflower (cut into small florets) - 1 big
• potatoes - 2
• ginger or ginger paste
• coriander powder (dhania) - 3 tsp
• turmeric (haldi) - 1/4 tsp
• Red chilli - 1/4 tsp
• Oil
• Pinch of Asafetida (Hing)
• Cumin seeds (jeera) - 1/2 tsp
• Green chilies 2
• Salt (to taste)
• Tomato - 2 small
• 2 tablespoons of chopped cilantro (green coriander)

Method:

1. Heat the oil in a pan.
2. Add hing and cumin seeds to the oil after seeds crack add Potoatoes, cauliflower and green chilies and stir for a few seconds.
3. Next, add the spices and stir for a minute.
4. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
5. at last add Tomatoes. Cover the lid again for 2- 3 mints. Mix well and cover for a minute.
6. Add Dhaniya (cilantro).
7. Serve hot with Roti