Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.
 

Pan Fried Chicken Tikkas

Nothing like quick fix recipes. Recipes that however do not compromise on taste and freshness! My endeavour is to share with my readers, recipes that don’t need you to slog it out in the kitchen. Well, of course there are some dishes that have no shortcut but for the rest if there is a way, then why not?! With the dreaded summers fast approaching, we all like to keep it simple and easy. This Pan Fried Chicken Tikka recipe is perfect to make. Only requires a good marination and quicky fry. They could even be made in the oven.

panfried chicken tikkas 1

A perfect accompaniment to go with drinks for an evening with friends. With the cricket season on, I am sure all of us are having  lot of sessions bonding with friends. Make this for you next adda and wow your guests. Serve with a simple green salad, a fresh raita, some green chutney and a squirt of lime!

panfried chicken

Pan Fried Chicken Tikkas
Author: 
Recipe type: Starters , Snacks
Cuisine: Indian
 
Super easy , chicken tikkas
Ingredients
  • Boneless chicken - 250 gms- cut into chunks - If possible use a mix of breast and thigh pieces.
  • Curd / Yogurt - 2 tbsp.
  • Ginger - Garlic paste - 1 tbsp.
  • Kashmiri red chili powder - 1tbsp
  • Besan/ chick pea flour - 1 tbsp
  • Garam Masala powder - 1 tbsp.
  • Salt - to taste
  • Lime juice - 1 tbsp.
  • Ghee - 1 tsp
  • Refined oil - 1 tsp
Instructions
  1. Mix the chicken cubes with all the above mentioned ingredients except the refined oil.
  2. Cover the bowl and refrigerate for atleast 4 hrs or even overnight.
  3. In a non stick pan, heat the refined oil.
  4. Add the chicken pieces along with the marinade.
  5. Cover and let it cook. This will take around 15-20 mins.
  6. Once the water has all dried up and chicken cooked through.
  7. Remove from heat and serve with salad and raita.
  8. You can also string the pieces on a wooden skewer before serving.
 

Paneer Pasanda

How much can you do with Paneer?! Well , you never know. Personally I find it very difficult to infuse flavours into paneer. Somehow my bhurjis always remain bland and tasteless. For gravies, most of the times I resort to a tomato based gravy so as to salvage the dish. This dish too, is a tomato – cashew infused gravy, with stuffed pan fried paneer triangles. It turned out nice , so I had to share it with you all.

paneer pasanda mainEveryday cooking can sometime get on to your nerves. Even for someone like me, who enjoys her time in the kitchen, it gets a tad overwhelming. With the onset of the dreaded summer, even more. What I like to do is make easy recipes , that doesn’t compromise on taste. This gravy can easily be frozen for few days, and used as and when required.

paneer pasanda 1

5.0 from 1 reviews
Paneer Pasanda
Author: 
Recipe type: Main course
Cuisine: Indian
 
A rich gravy dish that goes well with rice/naan/roti
Ingredients
  • Paneer - 200 gms - cut into triangles and then halved
  • Tomato paste - 1 large - blanch tomatoes and make into a paste
  • Tomato puree - 2 tbsp.
  • Cashew paste - 2 tbsp. + 1 tbsp.
  • Raisin paste - 1 tsp - blend raisins into a paste
  • Garam masala - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ginger paste - 1 tsp
  • Kashmiri red chili powder - 1 tsp
  • Warm water - 1 cup
  • Ghee - 1 tbsp.
  • Refined oil - 1 tbsp.
  • Fresh cream- for garnish
  • Fresh green/red chilies - for garnish
  • Fresh coriander - chopped for garnish
Instructions
  1. Cut the paneer into triangles and slit them into half lengthwise.
  2. Make a paste of 1 tbsp. cashew paste, raisin paste and a little salt.
  3. Stuff the mixture inside two slices of paneer.
  4. In a non stick pan , heat 1 tbsp. refined all.
  5. Shallow fry the paneer triangles, till gilden in colour.
  6. Drain and keep aside.
  7. In another pan, heat the ghee.
  8. Add the garam masala powder.
  9. Next add the tomato paste and fry till fragrant,
  10. Once the tomato paste has cooked through, add the tomato puree, cashew paste, red chili powder, salt and sugar.
  11. Give a good mix, cook the masalas for 3-5 mins. Add a cup of warm water and let the gravy simmer.
  12. Once it thickens up, turn off the heat.
  13. In a serving dish, lay the fried paneer traingles.
  14. Pour the hot gravy on top.
  15. Garnish with fresh cream, chilies and coriander.
  16. Your dish is ready to be served.
 

Spicy Lamb Meatballs Curry

So last Sunday we had our annual KFB Bake Sale and what a beautiful event it was. We look forward to this sale every year because not only it hones our skills as an entrepreneur, a home baker but also as an event manager! Second year in row, we have managed to successfully pull it through with much fan fare. As I always say that I need to push myself when it comes to baking but for this one event I am readily willing to bake goodies in my kitchen. This year I partnered with my dear friend Arundhuti of My Saffron Kitchen , and together we had a blast, so much so that we are now toying with the idea of launching our joint venture. We are already at it and soon you will hear more about it. The collage below clearly depicts the amount of fun we had!

bake sale collage

After all that sweet treats , I had to share a different kind of a recipe with my readers and this Spicy Lamb Meatball Curry is just so perfect. The meatballs are juicy and the gravy with a hint of tanginess has the perfect balance of spices.

kofta main

The dry masala mixture that I used for this recipe can easily be bottled and stored for further use. You could add it to your chicken curry or even any egg dish, would go very well I say. I served it with tawa rotis and it complemented each other. Serve it with pulao or just plain rice and enjoy the same with your family.

kofta 2

Spicy Lamb Meatballs Curry
Author: 
Recipe type: Main course
Cuisine: Indian
 
Juicy meatballs in a spicy tangy onion based gravy.
Ingredients
  • Lamb mince- 500 gms - make it into a fine paste in the blender
  • Garm flour/besan - 1 tbsp. - dry roasted in a pan
  • For the dry masala:
  • Dry red chillies - 4 whole
  • Coriander seeds - 1 tbsp.
  • Cumin seeds - 1 tbsp.
  • Cloves - 6-8 nos
  • Cardamom pods - 6-8 nos
  • Cinnamon - 1 small stick
  • Black pepper - 1 tsp
  • Turmeric powder - 1 tsp
  • Grind all the above ingredients into a fine powder .
  • For the gravy:
  • Onion - 2 medium - grounded into a fine paste
  • Tomato Puree - ½ cup
  • Ginger- garlic paste - 1 tbsp.
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 2 tbsp.
  • Refined oil - 1 tbsp.
  • Warm water - 2 cups
  • Fresh red chili - 1 nos - for garnish
  • Mint leaves - a few - for garnish
Instructions
  1. In a bowl , take the mince meat, add the roasted gram flour, ginger garlic paste and salt.
  2. Mix well and make into small round balls.
  3. Keep in the fridge for 15 mins.
  4. In a pan , add the ghee and oil.
  5. Fry the onion paste, till light brown. Do this on low heat, ensure the paste is cooked welll and there is no pungent smell of onion.
  6. Next add the tomato puree , 2 tbsp. of the dry masala that we made. Keep the remaining masala in an air tight bottle and use later.
  7. Fry the masala paste well for 2-3 mins.
  8. Add 2 cups of warm water.
  9. Season with salt. Add a pinch of sugar.
  10. Now gently add the meat balls into the gravy.
  11. Cover the pan and let it simmer for 15 - 20 mins.
  12. Remove the cover, add the garam masala powder.
  13. Check seasoning. By the now the gravy would have thickened and the meatballs cooked.
  14. Garnish with chopped red chillies and crushed mint leaves.
  15. Serve hot with rice/roti/naan.
 

Pizza/Pasta Sauce – The Easiest Version

There are a few kitchen staples that always come handy while you are at it! In my last post I mentioned how I ensure to have a few sauces and ingredients available in my kitchen always, some I use store bought and some I make at home from scratch. If you have kids at home then this particular recipe of a very versatile and tasty pizza/ pasta sauce will be super useful. Their hunger pangs /demand for fancy stuffs can be fulfilled easily. I have an 8 year old in the house and his sudden cravings for a cheesy pasta or a gooey pizza is met with in a  jiffy. As a mother we worry about too many preservatives in readymade sauces, so it is just perfect that we make a fresh batch of this sauce and store it.

pasta sauce 1

This recipe is by far the easiest version you can find. It has some vegetables to go with the tomato and is oven roasted, so double easy!. I added yellow and red bell pepper as it adds to the taste and texture of the sauce by adding a fresh sweetness in contrast to the acidity of the tomatoes. Season it with herbs of your choice, no hard and fast rule on that and use this sauce as and when you need it.

pasta sauce

pasta sauce 3

 

 

Pizza/Pasta Sauce - The easiest recipe
Author: 
Recipe type: Sauce
Cuisine: Italian
 
A very versatile sauce sans the preservative
Ingredients
  • Tomatoes - 4 large - diced
  • Red bell pepper - 1 large - diced
  • Yellow bell pepper - 1 large - diced
  • Onion - 2 medium - diced
  • Garlic - 10-12 fat cloves
  • Chiili flakes - 1 tsp - optional
  • Oregano - a generous sprinkling
  • Thyme - a generous sprinkling
  • Salt - to taste
  • Olive oil - 3 tbsp
Instructions
  1. In an oven proof dish , mix in all the ingrdients.
  2. Grill in a preheated oven at 200 deg C for 30 mins.
  3. Keep it aside to cool.
  4. Blend into a puree. Strain through a sieve if you desire a silky consistency. I prefer no to do that as it loses out on the healthy fibres.
  5. Store in an airtight jar in the refrigerator.
  6. Keeps well for a week.
  7. Use while making pizzas, pastas or use as spread on your grilled sandwich.
 

Thai Chicken Curry

Weekdays are for quick cooking and if you are tired of the same old chicken preparation, try this Thai Chicken Curry.Thai cooking is fast,fresh and flavourful and that’s exactly what you need to satiate your palate after a days hardwork. One very important lesson I learnt from my past kitchen management is that its always better to plan a rough menu weekwise and I have been following that from the start of this year. I shop accordingly and that ensures there is no wastage. I definitely do not foolow a strict regimen and often work around the dishes according to what my heart desires on that particular day. I am mighty inspired by Jamie Oliver and always try to catch up on his show Save with Jamie, currently on TLC, every weeknight @ 9. His tips are awesome and I do follow them. Like its always good to stock up on some good quality ready made sauces for whipping up quick meals.

thai chicken curry main

I am a stickler for everything fresh but this Thai curry paste is what I always have in my pantry. A few other stuffs that always find a place in my kitchen wardrobe is a good mustard paste, some cream,coconut milk, a pasta/pizza sauce and mayonnaise.  These are my staples to work around with. Now coming to this curry. I tossed up the chicken with some fresh veggies like pepper, broccoli and pak choi , added some readymade curry paste and coconut milk and voila , what you have is a flavoursome healty curry that goes perfectly with rice. Vegetarians, pls omit the chicken and add mushrooms and baby corn, will taste just as awesome.

thai chicken curry

Thai Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Thai
 
Creamy flavourful chicken broth to go with rice.
Ingredients
  • Chicken - 500 gms - boneless
  • Onion - 1 medium - diced
  • Brocoilli - 1 small head - cut into medium florets
  • Yellow Bell pepper - 1 small - diced
  • Tomato - 1 medium - diced
  • Ginger-Garlic paste - 1 tsp
  • Thai curry paste - 2 tbsp. - use any variety, those ready made ones
  • Coconut milk - 1 cup - around 200 ml
  • Basil leaves - a few
  • Lemon juice - half a lime
  • Sugar - 1 tsp
  • Salt - as per taste
  • Fresh red chillies - 2 nos - finely chopped - use green if red is unavailable
  • Fresh coriander - a handful - chopped
  • Olive oil - 1 tbsp
Instructions
  1. Keep all the ingredients handy.
  2. In a pan, heat 1 tbsp. olive oil,toss in the onion with ginger garlic paste. Saute.
  3. Now add the chicken pieces and sauté till golden in colour.
  4. Next toss in the broccoli and bell pepper.
  5. Add the thai curry paste, sugar, lemon grass and basil leaves( if using )
  6. Mix in everything well.
  7. Keep the flame low.
  8. Add the coconut milk, season with salt and let the curry simmer for 5 to 7 mins.
  9. Finish off by adding chopped fresh red chilies,chopped fresh coriander leaves and a generous squeeze of lime juice.
  10. Serve with plain steamed rice.
 

Mutton Galawati Kebab

So the husband is a huge meat lover and kebabs is something we both enjoy. This particular recipe has been on my do list for a while now. I scoured the net for recipes and then developed this easy version that tastes almost like the real ones. The thing is when you eat a particular dish many times, there is a lingering taste that remains and those taste help you develop the recipe in your home kitchen. Sometimes more than following a recipe to the T its best you go with instincts, it works I tell you. Atleast with me , except baking , instincts work best!

galawati main

Like most of the recipes asked to use dessicated coconut, but I skipped that and it worked for this recipe. Just ensure that the mutton mince is fresh and tender. The softness of the kebabs depend on that. Also don’t skimp on the ghee part, its essential to the recipe!

galawati

 

Mutton Galawati Kebab
Author: 
Recipe type: Starters
Cuisine: Awadhi - Indian
 
Succulent mutton kebabs that go well with parathas
Ingredients
  • Mutton mince - 500 gms
  • Onion - 1 larrge - finely sliced - deep fried in oil and made into a paste
  • Poopy seed paste - 2 tbsp.
  • Besan/gram flour - 2 tbsp - dry roasted in a pan
  • Salt - to taste
  • Ghee - 2 tbsp
  • Refined oil - 1 tbsp
  • Egg - 1
  • To be made into a dry powder:
  • Green cardamom - 1tsp
  • Cinnamon - 1 small stick
  • Cloves - 1 tsp
  • Mace - 1 tsp- 1 whole - roughly crushed
  • Dry red chilis - 5-6
  • Black peppercorns - 1 tsp
  • Cumin seeds - 1tsp
  • Coriander seeds - 1 tsp
Instructions
  1. In a blender , put the mutton mince , dry masala powder,poppy seed paste,fried onion paste , pulse in the mixture till very smooth.
  2. Take the mix out in a bowl. Add the egg, dry roasted gram flour and salt. Mix it all up preferably with your hands.
  3. Keep the mixture in the fridge for half an hour.
  4. Heat oil in a hard bottomed pan.
  5. Make small patties out of the mutton mixture and lay it on the pan.
  6. Fry till golden on each side.
  7. Serve with mini parathas, green salad and yoghurt.
 

Pumpkin and Leek Soup

My sister in law served up this beautiful Pumpkin soup as a part of her Christmas eve dinner and ever since I have been wanting to do something similar in my kitchen. Now I am a pumpkin lover, as a kid one of my favourite meal would be steamed rice with a pumpkin-potato mash and a dollop of butter. Even now I do indulge in such meals sometime while the boys cringe! Coming back to the pumpkin, soup is the only possible way I can make my 8 year old try it.

soup main

With minimum labour, it turned out to be stellar. Again the flavours are clean and easy and with a little prep ahead, it can be doled out in a jiffy. I used some leeks ,oregano and parsley for it to come together. My SIL puts loads of lemon grass, which goes pretty well too with pumpkin. Well then, a book and a warm blanket is all you need for some delicious me – time. More on me- time in my next post.

soup 1

 

Pumpkin and Leek Soup
Author: 
Recipe type: Soup
Cuisine: Continental
 
A flavourful pumpkin soup perfect for cold winter days
Ingredients
  • Yellow pumpkin - half a kilo - diced
  • Leek - 2 stems - diced - if not available use 1 medium sized red onion
  • Ginger paste - 1 tsp
  • Olive oil - 1 tbsp.
  • Oregano - as per taste
  • Chilli flakes - as per taste
  • Vegetable Stock - 2 cups or use warm water
  • Salt - to taste
  • Parsely - chopped a handful
Instructions
  1. In a pan heat the olive oil, sauté the leek till transluscent.
  2. Add the diced pumpkin , oregano ,cilli flakes and salt. Saute till the pumkin is soft.
  3. Add 2 cups of vegetable stock, cover ane let it simmer for 10 mins.
  4. Check seasoning.
  5. Remove from heat and blend into a smooth puree.
  6. You can strain it through a sieve for a silky texture but I left it a bit chunky.
  7. Garnish with chilli flakes and chopped parsley.
  8. Serve hot with toasted bread or soup sticks.
 

 

Paneer Kali Mirch – Cottage Cheese with a hint of pepper

Exactly four ingredients and you have on your table a delicious creamy paneer dish. I am not particularly a paneer person,but Tuesdays in my kitchen calls for me to be as innovative as I can get. This dish ticks on all the right boxes – creamy,subtle and delicious. A perfect accompaniment to rotis and pairs exceptionally well with pulaos. Its winters almost and we can now indulge in rich indulgent food. The use of pepper in this dish surely elevates the tastes.

paneer kali mirch 1

 

Paneer Kali Mirch - Cottage Cheese with a hint of pepper
Author: 
Recipe type: Main course
Cuisine: Indian
 
A rich creamy cottage cheese dish
Ingredients
  • Paneer / cottage cheese - cut into small cubes
  • Onion - I medium - boiled and made into a paste
  • Cashewnut paste - 2 tbsp.
  • Ginger paste - 1 tsp
  • Garam masala powder - 1 tsp
  • Black pepper powder - 1 heaped tsp - can adjust according to taste
  • Salt - to taste
  • Sugar - a pinch
  • Kewra water - few drops
  • Butter - 1 tbsp
Instructions
  1. In a non-stick pan heat the butter , add the panner cubes and sauté it lightly. Keep them aside.
  2. In the same pan , add the ginger paste and boiled onion paste. Saute till the pungent smell is cooked through.
  3. This should take around 5 mins.
  4. Now add the cashew paste, garam masala powder, black pepper powder, salt and sugar.
  5. Give everything a good mix.
  6. Add half a cup of warm water and let the gravy simmer.
  7. Add the paneer cubes and the kewra water, simmer for 10 secs and remove from heat.
  8. You can sprinkle a little more black pepper on top just before serving.
  9. Serve hot with rice/rotis/naan
 

Couscous Salad with Grilled Cottage Cheese

With the festival season coming to an end for the time being, now with Diwali over and before the Christmas cheer starts again, its time to give your palette some rest! How about trying this Couscous Salad with Grilled Cottage Cheese. Couscous is a versatile grain and packs a punch when served along with a variety of vegetables. With winters approaching, there is an array of green vegetables in the market, so its best to use them regularly in our meals. If your everyday Dal – sabzi doesn’t seem palatable enough, you should try this dish.

salad main

Couscous Salad with Grilled Cottage Cheese
Author: 
Recipe type: Salads
Cuisine: Fusion
 
Vegetable packed tasty salad
Ingredients
  • Couscous - 1 cup - soaked in boiling water. Refer to packaging for cooking instruction.
  • Cucumber - 1 - chopped
  • Tomato - 1 - chopped
  • Mushrooms - a handful - chopped
  • Carrots - 1 - chopped
  • Raisins - a handful
  • Olive oil - 1 tbsp.
  • Black pepper - freshly crushed
  • Oregano - 1 tbsp or use any other fresh/dried herb of your choice
  • Hung curd / yogurt - 1 tbsp
  • Chilli flakes - as per taste
  • Salt - to taste
  • Black pepper - freshly crushed - as per taste
  • Cottage cheese/ Paneer - cut into fingers
  • Lemon juice - a few drops
Instructions
  1. In a pan heat some olive oil and sauté the chopped vegetables along with the raisins. Season with oregano,chili flakes, salt and pepper.
  2. Add the cooked couscous, mix everything well and keep aside.
  3. In another pan , lightly grill the cottage cheese fingers. Season with salt and pepper.
  4. Now just the assemble everything together.
  5. In a serving dish, lay the cous cous vegetable mix. Place the grilled cottage cheese on top.
  6. Garnish with some hung curd and serve warm.