Tuesday, April 17, 2007

Vegetable Koftas

By request from my masi(aunt), although shes a great cook herself. :)


For the Kofta:
3 medium sized potatoes peeled
1 1/2 cups diced carrots and green beans , peas
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tsp freshly minced garlic
1 tsp freshly ground ginger
2 freshly ground green chillies
1/2 tsp amchur powder
salt to taste

Oil to fry

For the ground masala:

1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts

For the curry:

1 tbsp ghee or oil
1/2 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste

1bsp chopped fresh coriander for Garnish.


For the Koftas, boil the vegetables in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.

Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.

For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.

In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit. You can now put in the koftas. Garnish with chopped coriander.

Eat this with rotis or rice! It is very tasty, I guarantee you! :)

Monday, April 2, 2007


Excellent dip!! Also, very healthy, contains no oil and avocado has all the good fat! :)


2 ripe Haas avocados
1 roma tomato diced into small pieces
1/2 red or white onion finely chopped
1 lemon or 2 small limes
1-2 tbsp finely chopped cilantro
1 jalapeno finely chopped(remove the seeds, else it will be very hot!)
salt and pepper to taste


Cut the avocado length wise, all around with the seed in the middle. Twist the avacodo with both hands, one going clockwise and the other hand going anti-clockwise. Remove the seed. Scoop out all the ripe avocado with a spoon into a big bowl.

With a fork, start breaking the avocado into smaller pieces but NOT smashing it. It should look chunky. Squeeze the lemon or lime over the avocado. Put in the diced onions, tomatoes, cilantro, salt and pepper and fold it in gently in such a way that the avocado does NOT break further. Fold it till well blended.

Its ready to be eaten with tortilla chips or even pita chips! ( baked pita chips recipe next!)