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Wednesday, 30 August 2017

Raw Banana (Plantain) kofta Curry

Raw banana is a good source of Iron and hence its consumption is a boon for women. However the consumption of raw banana in curry is very limited. Here is a recipe which is easy to make.

This is one of the popular kofta curry made with plantain fried dumplings or kofta served with flavored sauce. Raw banana kofta curry can be made in few ways one is the  here that I am posting a proper  north Indian style another version is rich gravy where used cashew-nuts paste and fresh cream etc.

I have already post Cabbage Kofta Curry same way too. If you want to avoid for deep frying then you can grilled these koftas in microwave or shallow fry.

You can find different types of koftas in my blog.....Like- Paneer kofta Curry, Besan ke Kofte  Malai Kofta, Palak Paneer kofta, Soya Chunk Kofta Curry and Many more.....


Kachche kele ka kofta

Preparation Time-10 min.
Cooking Time- 40 min.
Serve- 4 person

INGREDIENTS-

For Kofta-

3-4 raw banana or kachcha kela
4 tbspn besan
Salt to taste
½ tespn Turmeric powder
½ red chilli powder
Oil for deep fry

For Gravy-

2 large onion paste
2 large tomato paste or puree
2 tespn Ginger-garlic paste
3 tbspn Oi2-3 bay leaf
2 tbspn red chilli powder
2 tespn coriander seeds powder
1 tespn turmeric powder
1 tbspn garam masala
Salt to taste
Chopped coriander leaves for garnishing

METHOD-

For Kofta-

Cut the banana and divide In to pieces, pressure cook for 1 whistle, peel and mash.



Add salt, red chilli powder, besan turmeric powder and garam masala powder mix everything to combine well and make a smooth dough.



Divide ready dough in equal portions and roll into round balls, keep aside for rest 5 min.



Heat oil for deep frying in a kadahi, carefully drop 4-5  koftas in oil and fry in medium flame until all sides are golden brown it takes around 5 minutes. Drain an absorbent paper and fry other koftas.


For Gravy-

Peel and roughly chop onion and grind into smooth paste, grind tomato also and keep aside.

In a small add chilli powder, coriander powder, and turmeric powder and garam masala, add 2-4 spoon water and mix well to make a paste.

Heat oil in a pan or kadhahi add bay leaf and sauté for 15 sec. add onion paste, ginger-garlic paste and fry until oil starts to separates around 4-5 min. in a slow to medium flame.

And now add spice mixture into onion mixture and sauté, cook for another 5-6 min. or till separate oil in slow flame.
                                                               

Add 2-3 cup of water and let it boil for 5 min. then simmer for 10 minutes in slow flame.
Add  kofta and switch off flame.

                                                                       
Now raw banana kofta is ready to serve.


Garnish with coriander leaves and serve with jeera rice or steamed rice.   

Sunday, 27 August 2017

Bread Fritters


Bread Fritters is an extremely interesting snack recipe that you can prepare for your loved ones on any holidays and evening snacks. It’s kids favorite snacks and it is very easy to make.

Preparation Time- 10 min.
Cooking Time – 10 min.
Serve- 2 person

Ingredients-
Bread Frittes

6 slice bread (brown or white)
½ tespn ginger- garlic paste (optional)
½ tespn red chilli powder
½ tespn turmeric powder
Salt to taste
1cup besan
4 tespn rice flour or semolina
Oil for frying

Method-

Take a bowl add besan, rice flour or semolina, salt, red chilli powder. Turmeric powder, ginger-garlic paste and add some water, mix properly and make a thick  batter.

Cut the all bread round shape, square shape or triangle shape. I prefer always square shape.

Turn on the flame and heat a deep- bottomed pan. Add any type of oil and let it heat.

Drop a pinch of batter to check the temperature of oil.

Dip the bread slices in the batter and put it into the oil.

Fry it for a minute then gently flip it to fry the other side.

Fry it till it turns golden brown from both sides on medium heat.

Take out on the tissue paper to absorb extra oil.

Sprinkle chat masala and serve hot with ketchup or any green chutney.

Bread Frittes




Thursday, 13 July 2017

Malai Kofta

Malai Koftas is one dish which nobody will get bored of even if it is served at every party. 

The koftas themselves are so tasty and easy to make. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.

Preparation Time: 25 min.
Cooking Time:  16 min. 
Total Time: 41 min.     
Serve- 4 person 
Malai Kofta






Ingredients-

For The Koftas-

1/2 cup panner (grated)
1/2 cup boiled and mashed
1 tbspn red chili powder
3 tbspn corn flour
1 pinch haldi powder
½ spoon salt
Oil for deep frying

For the Gravy-
1 cup fesh tamoto puree 
1 cup roughly chopped onion
2 tbsp kaju
2 tbspn butter
1 tbspn ginger-garlic paste
1 tbspn red chilli powder
1 tbspn garam masala
Salt to taste
1tbspn fresh cream

Method-
For the koftas-

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into a round shape.
Coat with corn flour all round balls.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep aside.

For the gravy-

Combine the onions and cashewnuts in a mixer and make a smooth paste. Keep aside.
Heat the butter in a deep non-stick pan, add the onion-cashew nut paste, garlic paste, ginger paste and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato pulp, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Switch off the flame and add the fresh cream and mix well.

How to Serve-

 Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.

Garnish with fresh cream and coriander leaves and serve with any type of rice or chapatis



                                                              mix all ingradients

                                                   make balls and coat with corn flour

                                               coated with corn flour all balls

Fry all caoted balls

Thursday, 22 June 2017

mango aur kale chane ka Achar


                     Mango and kale chane ka Pickle

This is a very quick and tasty pickle to make and this is my mother recipe.

Prepration Time - 10 min.
Cooking Time  - 5 min.

Ingradients-  

1 ½ cup raw mango grated
Kale chane aur mango pickle
½ cup kala chana
1 tbspn turmeric powder
2 tbspn salt or to taste
1tbspn methi dana
1 tbspn saunf
1 tespn hing
1 tbspn red chili powder
1 tbspn kaluanji
½ cup mustard oil


Method-

Take a bowl and add grated mango, salt, and turmeric powder, mix properly and keep aside for 30 min.

After 30 min. take another bowl and add  kala chana and layered  with grated  raw mango, and keep aside for overnight.

Heat  a pan and roast methi,  saunf,  kalounji, and make a coarse powder.

Now second day  take mixture of grated raw mango and  kala chana. You will see chane  properly soaked with raw mango water.

Now add powdered masala  and red chili powder,  mix properly and keep aside.

Heat mustard oil in a pan for 3-4 min. or red hot.

Remove from the flame and allow it to cool.

Once cooled, add  the oil to the prepared mixture and mix well.

Bottle the achar (pickle)  a sterilized jar and keep in sun light for 3-4 days.
After 3-4 days pickle is ready for eat.

You can serve with Puri or any type stuff  Paratha.
                                                        Grated mango and kala chana


                                                          add salt turmeric in grated mango

                               cover chana with grated mango mixture
                                          Ready for eat

Chick peas can be used instead of kala chana or Bengal gram


Wednesday, 21 June 2017

Karele ki sabji -(bitter gaurd stir fry)

Karele ki sabji (karela stir fry)
This is one of the simple recipe and easy to make karele ki sabji. This sabji taste is very good with dal-rice, chapatti or paratha.

Preparation Time- 15 min.
Cooking time- 20- 25 min.
Karele ki sabji

Serve- 2 person

Ingradients-

Karela – 4-5
Onion –chopped 1medium size
Whole red chilli- 2-3
Rice flour- 1 tbspn
Turmeric powder 1  taspn
Salt to taste
Red chilli powder ½ tespn
Methi seeds- ½ spn
Oil for frying

Method-

To make karele ki sabji, wash and cut the bitter gourd into round pieces.


If you want to remove bitterness of karela then add salt and turmeric in karela and leave it 10 min.
Take pieces of karela and add rice flour, turmeric, salt and red chili powder mix properly.


Heat oil in a pan and fry karela’s till little brown, keep aside.



Take same pan and add more oil and add chopped onion, whole red chili and methi dana. 


When onion  become translucent then add fried karela, turmeric powder, and salt.

Cover and cook (stir time to time) on low flame till bitter guard golden and crispy.


 Karela ki sabji (karela stir fry) is ready for serve.
Serve it hot paratha or chapatti and you can serve with dal and rice.













Wednesday, 31 May 2017

Hare mirch ka achar....

Green chilly pickled with mustard seeds or hari mirch ka sarson wala achar is very  easy to make recipe that needs just a couple of days to get ready this pickle.
Preparation Time- 10 min.

Ingredients-


100gm. Green chili
2 tbspn yellow mustard powder

1 tespn jeera
½ tespn methi dana
1 tespn ajwion
1tespn sauf
1 pinch of hing
2 tbspn mustard oil
2 tbspn salt


Method-


Wash and dry the chilies. Cut in to small pieces  and keep aside.


Heat a pan and Dry roast all masalas, except salt.


Make a coarse powder the mustard and dry roast masalas.


Mix the coarse  powdered masala with chilis and add oil, hing  and salt.


Mix properly all ingredients and bottle them. Keep in sunlight maximum 2-3 days.

The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done.  

The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.

Serve this pickle with any Indian meal.  This pickle is very versatile.

You can store this pickle 3-4 month.

wash and dry chili
Cut in to small pieces
Dry roast masala
Make coarse powder 
Mix all ingredients in mirch
Add mustard oil and salt
Mix properly 
Pickle is ready

Monday, 15 May 2017

Bharwa Karela....Stuff Biter Melon



Bharwa Karela (Biter melon) is a unique spicy and tasty
Side dish. This is one vegetable not liked by many because of it bitterness, but it is widely used in Indian cooking throughout India. And our beauty of kitchen vegetable cooking is that even the karela turns delicious.
Karele Ka Bharwa


Preparation time- 10 min.
Cooking Time- 20 min.

Ingredients-

 5-6 karela
1 tbspn saunf
1 tbspn jeera

1 tbspn ajwain
1 tbspn methi dana
1 tespn lal mirch powder
1 tbspn dry mango powder
½ teaspn haldi powder
3 tbspn oil for frying
Salt to taste

Method-

 First take karela  peel out  properly and wash.

Make a lengthwise slit halfway through the karela from top to bottom.   

Now take a pan and roast all dry masalas, except red chilli powder, amchoor and haldi.


After roasting masalas make a coarse powder in mixer grinder.

Now add in haldi, lal mirchi, amchoor powder and salt to tast. Now add 1 spoon oil for mixing masala, mix all masalas properly.    


Now stuff the masala in all karelas and keep aside.


After stuffing the karelas put them in microwave container and cook them in microwave for 8-10 minuts or until they become soft.


Take a pan heat 2 spoon oil and shallow fry  the stuff karelas of  both sides till golden brown.


Now your Bharwa karela is ready to serve.
 
Karele ka Bharwa


Serve with hot paratha, chapatti or with dal-cawal, I serve always with dal-chawal