Lauki Kofta Curry

for the kofta: (pakora or fried dumpling)

2 cups grated lauki(bottle gourd)

It is almost equal to one medium sized bottle gourd/lauki. But its better to write the measurement in cups as the size of the vegetable varies largely when you travel from northern to southern India. In Rajasthan I saw lauki half the size of an english cucumber where as in Bangalore its bigger than a feet. so guys wherever you stay try to find tender lauki regardless of the size. However When in Armenia I used to use green zucchini to make this curry. The taste was same.

2 green chilies chopped
1 inch piece ginger grated
3/4 cup gram flour/besan
2 tsp red chili powder
1/2 tsp turmeric powder/haldi
2 tsp oil
salt
oil for deep frying

1. Sqeeze out the juice from the lauki and keep the liquid aside(we can use it for the gravy)
2. Add all the ingredients for the kofta and mix lightly. The quantity of the flour may vary depending on the moisture in the lauki mixture. I usually prefer thick batter cum dough like consistency, the shape may not come perfect with this but the koftas come out very soft. But if you want perfect shape than use more flour to get a dough like consistancy.
3. Heat oil. make small balls out of the mixture using a little oil in your palm, if it is too sticky to shape you can drop small portions in hot oil using a spoon. Deep Fry the koftas until golden brown.
Drain on an absorbent paper. Take out the extra oil from the pan leaving approx 4 tbsp which we are going to use for the gravy.

for the gravy:

2 medium sized onions finely chopped
4 tomatoes pureed
2 tsp ginger-garlic paste(optional)
1/2 cup beaten yogurt
1 tsp chili powder
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp roasted cumin powder
4 tbsp oil
salt to taste
Chopped coriander leaves

1. Saute the onions in the oil until golden brown.
2. Add ginger garlic paste saute again for a min and add tomato puree. cover and cook until tomatoes are cooked.
3. Add chilli powder, coriander powder and cook covered until oil separates.
4. Add the squeezed lauki juice along with some water and bring it to a boil. If you are going to consume the curry later than add more water as the koftas will absorb the gravy.
5. Add the koftas, garam masala, cumin powder, salt and simmer for 5 min.
6. Switch off the gas, slightly cool and mix in the beaten curds.
7.Garnish with corriander leaves and serve with chapatis or rice.

Khamman Dhokla

A Light and healthy snack . A very popular Guajrati  dish I learnt years back from Tarla Dalal,s TV show. 

makes 16 pieces

for the batter:

1 cup besan(gram flour)

1 1/2 tbsp suji(semolina)

1/2 tsp salt

1/2 tsp citric acid

3 tsp sugar

1 1/2 tsp fruit salt(regular eno)

1 tsp ginger-green chili paste(optional)

for the tempering:

1 tbsp oil

1 tsp mustard seeds

a pinch hing(asfoetida)

3 green chilies cut lenghtwise into two

1/4 tsp citric acid or 1 tsp lime juice

1/4 tsp salt

1 1/2 tsp sugar

3/4 cup water

for garnishing :(optional)

chopped corriander leaves and grated coconut 

1. Mix in all the ingredients of the batter with 1 cup water (reserve nearly 2 tbsp water from it) .

2. Keep the steamer on gas and grease a metal thali( plate with atleast 1 inch high corners) which can fit in the steamer.

3. Add the fruit salt (one and half sachet of eno) and cover with the reserved 2 tbsp water and mix in one direction. pour in the greased thali. Fill only half leaving space for it to rise.

4. Keep the thali in the steamer and steam for 10 to 12 min. make sure the water from the steamer does not get into the batter. Avoid opening the steamer in between . Knife inserted comes out clean when cooked.

5. cool and cut into squares.

To steam, idli cooker or a kadai with proper lid can also be used. When using kadai the steaming time may differ, usually it takes 15-20 min depending on the size.

Microwave:

To cook in a microwave pour the batter in an greased microwave safe flat dish with lid and microwave on high for 2 to 3 min.

Heat oil for the tempering and add mustard seeds. once they crackle add hing and green chilies.  Cover it immediately and switch off the gas to avoid chili seeds spluttering up. Add 3/4 cup water and switch on the gas again. Add salt and sugar and bring it to a boil. Switch off the gas and add citric acid or lemon juice. Check the taste for a combination of spiciness sweetness and sourness and adjust accordingly.

Pour the tempering just before serving. The dhoklas absorb the liquid which keeps them moist and soft.

Serve with green chutney.

Cheesy potato pops

4 potatoes boiled, peeled and mashed
3 cloves garlic finely chopped
1 green chili finely chopped
1 tbsp corriander leaves finely chopped
1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
for filling:
mozzarella cheese cut into small squares

bread crumbs for coating
oil for deep frying

Method:
1. Mix in potatoes, spices and garlic.

2. Flatten a small portion of  the potato mixture and stuff the cheese cube in it. Make oblong or round shaped croquettes and roll into bread crumbs.

3.Repeat for the remaining mixture and make some more croquettes.
Keep the croquettes in the freezer for 10 min or in the fridge for 1 hour. This will make them crunchier.

4.Fry them directly from the freezer in hot oil over a high flame.
Serve hot with ketchup or any dip of your choice.
   

Sending this recipe to Kid's delight hosted my My Cooking Journey.

and http://theveggieindian.com/2014/12/whats-with-my-cuppa-edition-4.html

Cheesy potato and corn boats

This has been one of my daughter's favourite dish since she was 2 year old. The name boat is also given by her. This healthy snack can be made very quickly and I am sure all kids will love this.


2 tbsp finely chopped capsicum
2 tbsp finely chopped tomato (without pulp)
2 tbsp boiled corn kernels or thawed frozen corn
2 cloves finely chopped garlic
2 potatoes
4 tbsp grated cheese
2 tbsp butter
salt and pepper to taste
1/2 tsp pizza seasoning(optional)


Choose proper shaped new potatoes and wash the potatoes thoroughly so that no dirt remains.
Prick them with a knife here and there and microwave on high for 3 to 4 min. until cooked.
Cut each potato horizontally into two and scoop out the central part making a cavity.

For the filling:
Heat butter and add capsicum, garlic, tomatoes and corn. Add the seasoning and cook for a min.

Now fill each potato half with this filling and top with grated cheese. Microwave on high for 1 min or grill for 4 to 5 min until the cheese melts.
Serve hot.

Sending this recipe to Kid's delight hosted my My Cooking Journey.