Sunday, January 30, 2011

Lauki Kofta

Lauki (Suraikai)-500 gms
Gram flour- 1 cup
Green chillies-3-4
Salt to taste
Peel and grate Lauki. Squeeze out all the water from lauki and reserve the water. Add gram flour, chopped green chillies and salt. Heat oil in a pan and fry the mixture in the shape of small pakoras. Drain and keep.
Tomato Gravy:
Tomato- 5 medium
Onion- 3 medium
Chilli powder- 2 tsp
Dhania powder- 1 tsp
Ginger garlic paste- 1 tsp
Garam masala powder- 1 tsp
Oil- 3 tbsp
Coriander leaves- 1 tbsp
Salt to taste
Blanch the tomatoes in boiling hot water, remove skin and chop fine. Grate the onion. Heat oil in a pan, add onion and fry till golden, add ginger-garlic paste and fry. Add all the powders and fry for a minute. Add the tomato pieces, 1 cup of water and boil for about 10 minutes till the mixture thickens. Arrange the koftas in the serving dish and pour the gravy over the same. Garnish with coriander leaves. Serve with chapathi, poori or pulao.

Sunday, January 16, 2011

Vegetable Spring Roll

For the wrap:
Maida- 240 ml
Corn Flour-45 ml
Oil- 15 ml
salt to taste
water to mix.
For the filling:
Cabbage shredded thin- 500 ml
Onion- 1 medium sliced thin
Carrot- 1 medium slivered thin
Capsicum- 1 small slivered
Cooked noodles- 60 ml(optional)
Spring onions- 2-3 chopped fine
White pepper powder- 1 tsp
Sugar- 1 pinch
Ajino-moto- 1 pinch
Soy sauce- 1 tsp
Salt to taste
Mix the flours and salt for the wrap, add oil and mix well. Add water little by little and make a smooth dough. Roll into 5″ thin rounds. Heat a tawa and lightly toast the rolled wraps and keep aside.
Heat 1 tsp of oil in a pan and saute the onions for a minute. Add all other vegetables other than spring onion, salt, pepper and saute well. Add sugar, spring onion, ajino moto and soy sauce at the end, saute and cool the mixture.
Mix a tbsp of maida in a little water into a paste and keep aside.
Take a toasted wrap, and place 2-3 tbsp of filling on it. Fold the lower end over the vegetable mix, fold both the sides and roll tight. Using the paste, seal the open ends of the roll and keep aside. Prepare all the rolls as above. Heat oil in a pan and deep fry the rolls on medium heat till golden. Drain on tissue and cut in a slant into 1″ pieces and serve with tomato, chilli sauces.

Thursday, January 13, 2011


Tukkada (or Diamond Chips)
Wheat flour- 180 ml
Maida- 60 ml
Ghee or Butter- 1 tbsp
Salt to taste
Chilli powder- 1 tsp
Oil for deep frying
Mix the flours, butter,salt and chilli powder well. Add water little by little and knead into a soft dough. Make small balls and roll into chappathi. Cut the same into diamond shape using a knife or a pizza cutter. Deep fry the diamond cuts till golden. Drain, cool and store in a airtight container. A nice snack with tea, coffee or by itself.
A sweet variety can be made with a modification. Omit the salt and chilli powder and proceed as above. Make a single-string syrup with sugar, dip the diamonds in it, remove and cool.

Saturday, January 1, 2011

Dum Aloo

Potato- 400 gms
Tomato- 200 gms- chop into small pieces
Curd- 150 ml- whisk smooth
Sugar-1 tsp
Oil- To deep fry and cook
Salt to taste
Grind together:
Cinnamon- 2 pieces
Poppy seeds- 1 tbsp
Curry leaves-10
Ani Seed- 1 tsp
Red Chillies-3
Green Chillies-2
Ginger- 1 inch
Coriander leaves- 100 ml
Scrub and boil the potatoes with jacket in a pressure cooker for 3 whistles. Peel,cool and cut into 3/4 inch square pieces. when absolutely cool, deep fry the pieces and keep aside. Take oil in a pan and fry the ground masala for 5 minutes on a medium flame taking care not to burn. Add the tomato pieces,curd and fry well till oil separates. Add sugar, salt and water if needed. When the gravy is thick, add the fried potato pieces and mix well. Garnish with coriander leaves. If desired garnish with fried nuts and raisins.