Pistewali Curry Mein Malai Kofte

Ingredients

For the pista curry4 tbsp ghee
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup boiled onion paste
1 tsp coriander (dhania) powder
1/4 tsp white pepper powder
salt to taste
1/2 tsp garam masala
4 tbsp fresh cream
A pinch of sugar

To be ground to a smooth paste (for the curry)1/2 cup pistachios, blanched and peeled
1/4 cup chopped coriander (dhania)
4 green chillies, roughly chopped
2 tbsp water

For the malai koftas1 cup grated paneer (cottage cheese)
3 tbsp plain flour (maida)
1 tsp levelled baking powder

Method

For the pista curry

1. Heat the ghee in a kadhai, add the ginger-garlic paste and sauté for 2 minutes.
2. Add the boiled onion paste and sauté for another 3 to 4 minutes.
3. Add the coriander powder, white pepper powder, salt and garam masala and sauté for 2 more minutes.
4. Add the prepared paste and sauté for 3 to 4 more minutes.
5. Add ½ cup of water and sugar and bring to boil.
6. Remove from the flame, add the cream and mix well. Keep aside.

For the malai koftas

1. Combine all the ingredients for the koftas, except the oil, in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into a round kofta.
3. Heat the ghee in a kadhai and deep-fry the koftas till golden brown. Drain on absorbent paper and keep aside.

How to proceed

1. Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately.

Baby corn masala

1 pack of baby corn

i cut 4 small onions

5 green chillies (small ones)

15 cashews

4 small tomatoes

1/2 spoon of garam masala

few curry leaves

50 gms of coriander (green)

salt

sugar


Method
cut the baby corn into small pieces and steam for 4 mins in microwave and keep it aside

take another pan, add some oil

add cut onions, green chillies, cashews, cut tomatoes

ginger garlic paste

curry leaves

coriander

salt, garam masala, sugar

let them cook

all these things will look cooked after 10 mins

grind it into a smooth paste
keep the paste aside

in another pan

add very less oil

then some turmeric

and the steamed baby corn

stir for 2 or 3 mins

and then add the paste of masala to it

it should be a bit sweet

so if sugar or salt is less add that

and add some water ...

keep the lid

and let the baby corn cook in the gravy

once finished

garnish with some coriander and soem grated fresh ginger

Sindhi kadi

Ingredients
◦2 tbsp. Gramflour
◦1/2 tsp. mustard seeds
◦1/4 tsp.fenugreek seeds
◦1 tsp. cumin seeds
◦7-8 curry leaves (curry pata)
◦2-3 green chillies
◦Ginger (as per taste)
◦2-3 tomatoes
◦1 tbsp. tamarind paste
◦1/2 tsp.Red chilly powder
◦1/4 tsp Turmeric powder
◦Salt to taste
◦2 tbsp. oil
Vegetables:

◦10-12 cluster beans (gavar)
◦2 potatoes (cut in small Chunks)
◦8-9 lady fingers (slit them and fry them little )
◦1-2 drumsticks (cut in finger sized lengths)
Method
1.Soak tamarind in water for sometime and mash it with hand.Use the paste and discard remaining pulp
2.In pressure cooker put 2 tbsp.of oil, add gram flour and stir it continuously till it changes color slightly.
3.Add curry leaves, mustard seeds, cumin seeds, fenugreek seeds, while stirring continuously.
4.When the flour turns brown in colour, add red chilly powder and then add grated tomatoes, keep frying for few more seconds.Then add some water,while stirring, to avoid any lumps.But be careful as it splutters a lot at this stage.
5.Add turmeric powder, ginger , green chillies and salt, place the lid of the pressure cooker , close it and wait for 7 whistles or simmer it for 10 minutes minimum.
6.(Note: instead of pressure cooker,same can be made in thick base pan , where the curry needs to be boiled for approx 5 min and then simmered for 15-20 min)
7.Add all the vegetables (except bhindi) and tamarind pulp and wait for 1 more whistle.
8.Finally add bhindi and coriander leaves and simmer for 2 min
9.Serve hot with plain white rice, aloo took(crisp deep fried potatoes) and sweet boondi.

Brussels Sprouts Poriyal

Ingredients
Brussels sprouts - 1/2 kg or 1 lb
Moong dal - 3 tablespoons
Onion - 1/4 chopped
Grated coconut - 1/4 cup
Tamarind extract - 1/2 teaspoon or juice from 1/2 the size of a lemon
All purpose curry powder/Kuzhambi milagai thool - 1 teaspoon
Salt to taste

For the tempering
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Curry leaves - 1 sprig

Instructions


Soak the moong dal in water for about half an hour.
Meanwhile cube the onions and chop the brussels sprouts into bite sized pieces.
In a saucepan/kadai, heat the oil and do the tempering with the mustard seeds, urad dal and curry leaves. Once it starts spluttering, add the chopped onions and saute till it turns translucent.
Add the chopped brussels sprouts, soaked moong dal, salt, all-purpose curry powder and the tamarind extract.
Stir everything together, add about half a cup of water, cover and cook for about five minutes until the brussels sprouts turns soft and all the water evaporates.
Add the grated coconut and stir well and switch off the heat.

Vendakkai pulikozhambu

Ingredients

Ladiesfinger - 250 grams
Onion - 1 medium sized
Green chillies - 2
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves - 1 sprig
Garlic - 3 to 4 pods
Coconut shredded (optional) - 1 tablespoon
Sambhar powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Tamarind extract - 2 tablespoons
Salt to taste
Oil - 2 spoons

Directions

Cut the ends of the ladiesfinger and wipe them dry..Chop them about half inch thick..
Heat a teaspoon of oil and add the ladiesfinger..Saute them until all the sliminess disappears for about 3 to 4 minutes..Keep it aside..
Now heat oil in a pan and add the mustard,cumin, urad dhall and curry leaves..When the start spluttering add the onions, green chillies and garlic and saute till they turn translucent..
Now add the ladiesfinger followed by the turmeric powder and sambhar powder..Add the tamarind extract and salt..Also add 1 cup of water and bring it to a boil..Cover and cook for about 6 to 7 minutes until the ladies finger gets cooked completely..
Serve hot with rice..

Vanilla cup cakes

Makes 12 cupcakes

175 g unsalted butter, sotened
160 g caster sugar
1 tsp natural vanilla extract
1 tsp graed lemon zest
1 tsp madeira (optioal)
2 eggs
160 g self raising flour
100 g plain flour
200 ml milk

1. preheat the oven to 180 degree C. Line a 12 hole cup cake tray with paper cakes
2. Beat the butter, sugar, vanilla, lemon zest and a pinc of salt with electric beaters until plae and flufy. Add the madeira nd beat unti well cobined. Add the eggs one at a time, beating well after each addition.
3. Sift the flour together. Using a wooden spoon, fold the flour and milk alternately into the cremed mixture.
4. Spoon into the aer caes and bake for 20-25 mins or until a skewer comes out clean when poked into the middle of the cake.
5. Leave in the tray for 5 minutes before turning out onto a wire rack to cool

Flourless orange and almod cake

makes one 22cm round cake

2-3 oranges (unwaxed,unblemished sin as the whole fruit is used)
8 eggs
420g caster sugar
1 tsp baking powder
420g ground almonds

1. scrub the oranges well and leave the whole. Put them in a large saucepan wit enough water to cover them. Put a a small plate on top of the oranges to kee them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 our until the oranges are very soft.
2. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin.
3. Drain the orange well, the ut back in the saucepan and leave until cool enough to handle. Cut each orange into quartes and remo the ips , then puree in blender.
4. Beat the eggs, ugar , baking pwder and a pinch of salt ntil pale and creamy. Beat in the almods and 420g of the orange urre. Leave for 20 minutes and reheat the oven to 180 degree C
5. Pour into the tin and bake for 1 hour 30 minutes until golden brown and a skewer oked into the centre comes out clean. Cool completely in the tin.