Low Fat Kacche Kele (Raw banana ) ke Kofte

Kofta Curry is usually quite rich.  Here is a low fat version. Instead of frying the koftas I have simply pan fried them using just a tbsp of oil. Trust me the koftas tasted as good as the fried ones. Even in the gravy I have used Makhana ( Lotus Seeds) Powder instead of Cashewnuts. 

You can grind makhanas to get Makhana powder. Whenever I buy makhanas, I sort out the small , hard ones. Grind them and refrigerate the powder for future use.

Ingredients:

For Kofta  : gives 10

Raw banana   boiled               1                 

Medium potatoes  boiled         2

Green chilli finely chopped     1/2        

Red chilli powder.                 1/2tsp      

Coriander     chopped            1 tbsp        

Raw mango powder.              1/4 tsp     

Salt  or to taste                      3/4 tsp   

Bread crumbs.                        4 tbsp.        

Garam masala                         A large pinch.     

oil  (for pan frying)                1 tbsp.                   

For gravy

 Oil                                       1 tbsp                      

Asafoetida                             A pinch                   

Green chilli, finely chopped    1/2.                        

Cumin                                   1/2 tsp                  

Garlic crushed                        1/2 tsp.                 

Onion,finely chopped             1/2 cup                  

Tomato purée,    home made  1 cup.                        

Ginger paste.                         1 tsp.                         

Red chilli powder.                 1 tsp.                                      

 Turmeric powder                  1/4 tsp.                  

Coriander powder                  1 tsp.                           

Water                                   1/2 cup                     

Milk                                      1/2 cup                     

Salt or to taste                      1 1/2 tsp                   

Sugar                                    1 tsp                            

Makhana Powder                   1 tbsp.                         

Garam masala.                       A large  pinch      

Method

For Kofta :

1. Peel and grate boiled raw banana and potatoes . 
2. Add all other ingredients mentioned under kofta except oil. Mix well 
3. Taste and adjust seasoning
4. Divide into 10 equal portions. 
5. Wet your hands and shape them into balls.
6. Press with your fingers to flatten them slightly . 
7. Pan fry them  on a heavy bottom non stick pan, until golden on both sides.
8. Keep them on a kitchen towel to remove excess oil . 

For gravy 

1. Heat oil in a pan .Add asafoetida and cumin .   
2. Once cumin becomes brown add green chilli garlic and onions 
3. Sauté onions until light golden and soft . Sprinkle some water if needed 
4. Tip in tomato purée and ginger paste . Mix well , cover and cook till oil separates.
5. Mid way add red chilli  pd,turmeric pd  and coriander powder . 
6. Once oil separates add Makhana pd, salt  and  sugar.
7. Add water and milk .Bring it to a boil.
8. Simmer for 5 minutes.
9. Remove from fire. Add garam masala.
10. Taste and  adjust salt and sugar.

To serve : 

1. Place the koftas in a shallow glass dish.
2. Micro on high for 1 minute.
3. Pour boiling hot gravy over the koftas.
4. Garnish with chopped coriander .
5. Serve immediately with  an Indian bread of your choice.

Bhutte ka Kees ( Corn Upma)

An amazing dish from the Malwa region of Madhya Pradesh.  It is tangy, spicy and sweet .A wonderful snack . Use only Indian corn for this dish. While selecting corn , take care to pick only that are neither too hard nor too tender. You can either grate them or scrape them off the cob with the knife and then coarsely grind them.

I have mentioned 1/2 a cup of water in the ingredients. Start with a 1/4 cup, coz the quantity of water depends on the quality of corn. The water is only needed to cook the corn.  Ultimately the Kees has to be stir fried till all water dries up.

Ingredients 

Corn ( grated )                       3 cups.        

Oil                                         4tbsp. 

Asafoetida                              A pinch.    

Green chilli ( finely chopped )  2.                    

Cumin                                     1 tsp.              

Mustard seeds                          1 tsp.               

Red chilli powder                    1/2 tsp.        

Turmeric powder                     1/4 tsp.        

 Salt                                        1.5 tsp.( or to taste) 

Water                                     1/2 cup.         

Sugar                                      5 tsp.              

Lemon juice                            2-3 tsp.        

Coriander (chopped)                4tbsp             

Fresh coconut ( grated )           4tbsp.            

Method 

1. Heat oil in a heavy bottom non stick pan
2. Add asafoetida , Crackle mustard seeds then add cumin and green chillies.
3. Once cumin turns brown add the grated corn , 1/4 cup water , red chilli powder ,salt and turmeric powder. 
4. Stir nicely ,cover and cook on low flame for two minutes .
5. Now stir again on high flame for a minute .
6. Repeat step 4&5 a couple of times .
7. Check the corn , it should be cooked through, if not sprinkle some water mix well and cover and cook until done.
8. By this time the corn should be absolutely dry, if not stir on high flame till its dry
9. Add sugar and lemon juice mix well , cover and keep it off flame for five minutes. 
10. Garnish with chopped coriander and fresh grated coconut . 
11. Serve immediately.

Note : the leftover can be used to make stuff Paratha . That tastes great too.

Kadhi Pakora

A typical North Indian dish. There are various versions of this dish. My mom makes it without onion - garlic, but my hubby fell in love with this version when I tried it soon after my marriage. Since then I have been following this recipe only.

Kadhi

Ingredients: (Serves 4-5)

Sour curd              1 cup 

Besan                   1/4 cup + 2 tbsp

Water.                 5 cups

Chilly powder.      1 tsp

Turmeric              1/4 tsp 

Salt                      To taste

Mustard seeds.      1 tsp 

Oil.                      2 tsp

Fennel seeds.        1/2 tsp

Asafoetida             A pinch

Nigella seeds.        1/4 tsp

Fenugreek.            1/4 tsp

Curry leaves.         20

Whole red chilly    3-4

Green chilly           1 chopped (finely)

Chopped coriander 2 tbsp

Pakoras

Ingredients:

Onion       1  1/2 cup (Coarsely chopped )

Besan. 3/4 cup+1 tbsp ( chickpea flour)

Chilly powder    1/2 

Turmeric.            1/4 tsp 

Salt      To taste

Fennel seeds.      1/2 tsp

Green chilly.         1/2 ( Finely chopped)

Coriander (chopped).     1 tsp

Baking soda.                 A pinch 

Oil.  For frying

Kadhi tempering 

Ingredients 

Ghee/ clarified butter         2 tsp

Garlic.             1 tsp

Onions            1/2 cup (finely chopped)

Red chilly powder.       1/2 tsp 

Green chilly.              1 julienned

Method :

For pakoras :

1. Take onions in a bowl.
2. Sieve  besan over the onions. 
3. Now add in all other ingredients except baking soda.
4. Add water tablespoon by tablespoon to get a very thick batter.
5. Heat oil for frying.
6. Once oil is hot enough, mix baking soda well in the mixture.
7. Drop small portions (approx. 1 tablespoon )of mixture  carefully in the oil and fry on medium heat until golden.
8. Keep on a kitchen towel to drain off excess oil.

For kadhi:

1. Whisk  curd and besan so that no lumps are there. In case you are not able to break the lumps with a whisk, just strain it through a sieve.
2. Add 2 cups of water , turmeric pd and chilly pd. mix well.
3. Heat oil in a large deep pan.
4. Add  asafoetida  , mustard seeds. Once they splutter, add fennel seeds, nigella seeds, fenugreek seeds, curry leaves , whole red chillies and green chilly.
5. Quickly pour in the mixture of curd and besan, stirring all the while.
6. Once the mixture comes to a boil, add 2 cups of water and let it simmer for 5 minutes.
7. Stirring now and then.
8. Now add the pakoras and salt mix well and let it simmer for another 5 minutes.
9. Check the consistency of the kadhi and if needed add 1 cup boiled water.
10. Remove from fire .
11. Taste and adjust salt.

Tempering :

1. Heat ghee in a small pan.
2. Tip in garlic, green chilly and onions.
3. Fry till onions are golden.
4. Add red chilly pd.
5. Mix and pour this tempering over the kadhi.

To Serve:

Garnish with chopped coriander and serve hot with rice or roti.

Note :

1. If the curd( yogurt) is not sour enough, once the kadhi is ready, taste and add lemon juice accordingly.
2. If you don't like garlic , you can omit it in tempering.

Chettinad Rajma( Kidney Beans) with Veg. And Paneer

This dish is a unique medley of Rajma , paneer, and vegetables. I have used beans and carrot , you can also add cauliflower . When I got my packet of Chettinad mix I didn't know what to make . I didn't want to make a typical mix veg. coz honestly I am not very fond of it.  So I just picked up whatever was available at home and tried my luck. I have to say it turned out to be a great dish.  It is a wonderful option for vegetarians like me .

Ingredients :  serves 5-6

Oil1                                1 + 1 tbsp + 1/2 tsp

Mustard seeds                  1 tsp

Curry leaves                    10-12

Onion                             1 large finely sliced

Onion                             1/2 cup chopped

Tomato purée                 1 1/2 cup (homemade)

Garlic crushed                 1/2 tbsp + 1/4 tsp

Ginger paste                   1/2 tbsp + 1/4 tsp

Carrot, beans                  1 cup ( chopped into cubes)

Boiled kidney beans         1 1/2 cup

Paneer                           100 gms ( cottage cheese)

Turmeric pd                   1/2 tsp

Water                            2 1/2 cups

Chettinad spice mix        2 1/2tbsp + 1/2 tsp

Coconut paste                 1/4 cup

Salt                                to taste

Lemon juice                   1/2 tsp

Whole red chilly(dry)      2

Method :

1. Cut paneer into 1 " cubes and soak it in warm water for 10 minutes to soften it.
2. Drain out the water completely and marinade it  for 10 minutes in 1/2 tsp Chettinad spice mix, 1/4 tsp ginger paste , 1/2 tsp crushed garlic , a pinch of salt and lemon juice.
3. Heat 1 tbsp oil in a pan , sauté paneer pieces till golden on all sides.
4. Remove on a kitchen towel to drain off excess oil.
5. In the same pan add the remaining oil. 
6. Add mustard seeds and curry leaves.
7. Add sliced onion. Sauté.
8. Once onions start softening add chopped onions and garlic.
9. Sauté on low heat, stirring, in between crushing with the tip of wooden spatula so that onions are slightly mashed.
10. Cook till they turn soft and pink.
11. Tip in tomato purée and ginger paste.
12. Cook covered  on low to medium heat till oil separates.
13. Tip in salt and turmeric pd, chopped vegetables, kidney beans and 1 cup water.
14. Cover and cook till vegetables are done.
15. Now add in paneer and Chettinad spice mix.
16. Check and add more water if needed.
17. Cook for two minutes.
18. Tip in coconut paste.
19. Bring it to a boil stirring all the time.
20. Remove from fire.
21. Taste and adjust salt.
22. Heat oil in a small pan, fry whole( dry ) red chillies .
23. Pour it over the ready dish.
24. Garnish with chopped coriander .
25. Serve hot with plain rice or an Indian bread of your choice.

Note: while boiling Rajma care should be taken that it is just ready and not too soft.

adjust the quantity of water as per your preference. The gravy  should be thick.

In individual bowls you  can top the gravy with  a boiled egg if you like.

I do it for my son and husband and they love it.

Leftover Rice and Potato Patty

Today I made Bisi Bhele Bhat for lunch.  Did not want to fry papad as always to accompany it.  I remembered there was some boiled rice lying in the fridge.  Boiled potato is generally available in my fridge. I decided to try out a patty using the two. They turned out delicious, real crispy because of the rice. Surprisingly very filling.  Very quick and easy to make.  Would be a wonderful snack for kids when they come back from school.

 

If  you don't have boiled potato available in the fridge. Here is a quick fix. Wash a potato. Prick it with a knife all over. Micro it for 5-6 minutes on high along with half a glass or water. Let it rest for a few minutes. Your boiled potato is ready.

Ingredients:  gives 6

1 cup       Boiled rice 

1  large   Boiled potato

1/2         Green chilli finely chopped 

1/2tsp    Red chilli powder

1/2 tsp    Raw mango powder

1/4 tsp    Garam masala 

3/4 tsp   Ginger paste 

1 tbsp           Coriander chopped 

Salt to taste

Oil for shallow frying

Method: 

1. Grate the potato .
2. Lightly mash the rice . 
3. Mix all the ingredients together . 
4. Taste and adjust the salt . 
5. Divide  it into 6 equal portions . 
6. Shape them into balls . 
7. Press with your fingers to flatten slightly.
8. Refrigerate for half an hour to one hour. 
9. Shallow fry till golden and crisp on both sides.
10. Remove on kitchen towel to drain off excess oil.
11. Serve immediately with mint chutney or tomato ketchup.