Cabbage Kofta Curry

Ingredients for Cabbage Koftas (Dumplings):

·         2 cup shredded cabbage (patha gobhi)

·         Gram Flour ( Besan ) As required

·         1/2 teaspoon cumin seed (jeera)

·         2 teaspoon chopped cilantro (hara dhania, Kotmir)

·         1 teaspoon shredded ginger

·         1 chopped green chili

·       Salt as requred

·         Oil to fry

Ingredients For Gravy

·         3 medium tomatoes

·         1/2 inch ginger (adrak)

·         1 green chili

·         2 tablespoon yogurt ( Dahi)

·         2 tablespoon oil

·         A pinch asafetida (hing)

·         1 teaspoon cumin seed (jeera)

·         1 tablespoon gram flour (basen)

·         1 tablespoon coriander powder (dhania)

·         1/2 teaspoon turmeric (haldi)

·         1/2 teaspoon salt (adjust to taste)

·         8-10 Pepper corn ( Kali Miri )

·       ·         2 tablespoon finally chopped cilantro (hara dhania)

·         1 teaspoon Tomato sauce

Method : Koftas ( Dumplings )

1.    Mix Chopped cabbage, cilantro, Green chillies, shredded ginger and jeera. Mix gram flour (Besan) as required and make a soft dough. 

Heat Oil in a pan. One's the oil is ready slowly drop the dumpling mixture one by one into the pan. Do not put too many dumplings at a time Fry the koftas until they turn golden-brown all around.

Method for Gravy

1.    Heat a little oil in a pan . Put the cut tomatoes, green chillies and shredded ginger in the pan and stir it occassionally till the tomatoes get sof t. I deseed the green chillies. After the mixture colols down make a puree.

1.    Heat the oil in a saucepan on medium-high. 

2.    Add the asafetida, cumin seeds and gram flour (Besan). Stir-fry for a minutes.

3.    Add the tomato puree, coriander powder, turmeric,  and cook on medium heat until the tomato mixture starts leaving the oil. Add yogurt and cook for another minute.

5.    Add about 2 cups of water and salt, as required. One's you get the required consistancy,add the Koftas to this mixture. Let the Koftas simmer for about 5-6 minutes. Turn off the heat add Cilantro and cover the lid. Your Kofta Curry is ready

You can use any vegetable for variation.

Happy Eating  :-)

Chatpata Chicken

Ingredients :

1 Kg Chicken Washed and cut to medium size

Red Chilli sauce ½ spoon

Green chilli sauce ½ spoons

Soya sauce

Onions- 3 medium sized

Tomato- Two ripe ones

Turmeric- A pinch

Salt- As per taste

Green chilly- three (As per your taste)

Curds (½ cup)

Coriander leaves 1 bunch

Cashew nuts (6-7) and milk to soak

Ginger garlic paste

Coriander powder 1tsp

Chilli powder 1tsp

Cumin powder 1tsp

Pepper powder 3/4th

Method:

Marinate chicken pieces in turmeric powder, ginger garlic paste and salt about 30 minutes/can refrigerate also.

 Take a shallow bottomed pan, put 2 tbsps of oil and fry the onions till crispy add ginger garlic paste, fry for about 2minutes, then add, chilli powder, coriander powder pepper powder, cumin powder, red and green chilli sauce and salt, fry for about 2 minutes then add tomatoes, green chillies and coriander leaves and cook till they are soft and mushy. After the masala gets cool grind them. Add curd to the ground masala and grind it.
Heat 2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for  about 5 minutes, reduce heat and the cover and cook it for about 8 minutes. Now add the ground masala and cashew nut paste. ( Soya sauce if required ) Add water and cook till the chicken pieces are soft and till you get the desired consistency. Garnish with coriander leaves.

Chicken Hara Bhara

Ingredients

1 Kg Chicken

2 Medium Sized Onions

Two Tbsp Yogurt

Palak/Spinach Leaves (4-5 bunches)

Methi/ Fenugreek leaves (2 bunch) can use Kasuri Methi also Soya leaves (2 bunches)

Amarnath/ Lal Bhaji (4-5 bunches)

Khatti Bhaji/ Gongura/ Sorrelle Leaves (1 bunch)

Ginger Garlic Paste

Turmeric powder

Coriander powder chilli powder

Garam Masala Powder (Optional)

Cashew nuts (8-9) or peanuts

Salt to taste.

Method

Clean the chicken properly and cut it to medium size

Marinade it with salt turmeric, ginger garlic paste.

Wash the leafy greens properly. Use only leaves. Spinach stems can be used, if tender. Make sure you separate the fenugreek / Methi leaves from the stem. The stem makes the dish taste bitter.

Cook all the leafy greens in a pressure cooker for (2 Whistles)

Fry the marinated chicken in a pan with little oil, on a high heat, stirring occasionally until browned lightly…approximately 8-10 minutes.

Heat Oil in a heavy bottomed pan, add Onions, fry onions till translucent, add turmeric powder, cumin powder, coriander powder, kashmiri red chili powder, mix well. Cover and cook for 3-4 min. switch off the flame. After a while add the yogurt. Grind all these fried ingredients, along with ground roasted cash nuts or peanuts to a fine paste. ( If you are looking for a very spicy dish then you can add 4-5 green chillies while grinding the above ingredients )

Now add the ground paste and boiled leafy greens to the fried chicken (The leafy greens can be ground as well, but I prefer not to grind them) Cook the same till you get the required consistency.

It goes well with Chapattis and Plain white rice.