Sunday, 24 July 2016


Besan Ke Kofte-


For Kofta-

Besan- 1 cup
Besan ke kofte
Onion- 1 tbspn finally Chopped
Green chilly- 2 chopped
Red chilly powder- ¼ tespn
Salt to taste

For Gravy-

1 Onion-  finally Chopped
2 Tomato- Finally Chopped
1tbspn ginger-garlic paste
½ tbspn garam masala powder
½ tbspn red chilly powder
½ tespn turmeric powder
½ dhaniya powder
2 tbspn oil
Salt to taste
Chopped coriander leaves for garnishing

Method-     To prepare the Koftas….

Mix all the ingredients of kofta with water and make a tight dough(like gutta dough).

Make a small shaped round ball.

In boiling water pour the all koftas(balls) and let it boil for 5-7 min.

After boiling separate all koftas from the water. (don’t throw boil water).

Take a pan and heat oil and fry all koftas and remove on paper towel.

For Gravy……

Heat the oil in a pan or kadahi and add bay leaf and add chopped onions.

Add ginger-garlic paste and sauté and then add chopped tomatoes.

After tomato add turmeric powder, garam masala, dhaniya powder, red chili powder and salt to taste.

Sauté all ingredients start leaving yhe oil and masala get the reddish color.

Now add the fried besan koftas for a while, now add the earlier boiled water of the koftas. (you can try this sabji dry until here  without adding water).

 Let simmer till the gravy gets 2 or 3 boils. Could add more water if thinner consistency of gravy is required.

Now besan ke kofte is ready. Garnish with chopped coriander leaves and serve hot with rice and chapatti.

Friday, 8 July 2016


I have compiled few essential kitchen tips (hints) and tricks to make life easier . 

·         When boiling milk, smear ghee on the edges of the vessel to prevent overflow.

·         While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.

·         If you want to keep any salad fresh for an evening party, first chill the bowl or tray in which you intend to serve the salad.

·         Store mushrooms in paper bags rather plastic bags or trays. This stops them from becoming ‘slimy’ and prolongs their life.

·         While boiling corn on the cob, add a pinch of sugar to help bring out the natural sweetness.

·         While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.

·         To peel an orange or a tomato less messily, dunk it in hot water for a minute or two and then in cold water for the same amount of time. You will have an easy to peel orange or tomato.

·         To remove seeds from lemon, just roll it on hard surface applying a little pressure from your palm. Now cut it, you will find all seeds coming out easily.

·         When you prepare butter at home, you get buttermilk as a by-product. Boil this buttermilk at medium heat, and you will get paneer at no extra cost.

·         Sprinkle some salt in a frying pan to prevent oil from splashing.

·         Do not add salt to ‘rajma’ and ‘urad dal’ while boiling. It will take half the time to boil when salt is subtracted.

·         Add a little sugar while frying onions; they will turn pink or brown faster.

·         If oil used for frying turns dark, add a teaspoon of white vinegar, cover with a lid and keep on slow flame. When the spluttering stops, remove the lid; the oil will have cleared and it can be strained and re-used.

·         Soak two slices of bread in a cup of coconut-water and with half a tablespoon of sugar. Then blend and use the mix in your ‘idli’ or hoppers batter to ferment it.

·         If you sauté sliced onions without oil, the moisture content in the onions will be reduced faster. You can then add a little oil to sauté the onions. This way, you tend to use less oil and your sautéing is faster.

Wednesday, 6 July 2016

Chutki Bhar Namak: Soya chunk Kofta Curry....

Chutki Bhar Namak: Soya chunk Kofta Curry....:                                            Soya Chunk Kofta curry Soya Chunk Kofta   For the Koftas- ·          Soya Chunks...