POTATO KOFTAS IN SPINACH SAUCE (KOFTAS IN PALAK GRAVY)

This is a very luscious dish to relish. Koftas turned just yummilicious with this spinach sauce, soft delicious koftas in rich spinach gravy. Today, I made it first time, but my mom used to make this sauce with different kinds of koftas and we all enjoyed it a lot . When I saw this recipe on Homely Food, asked my mom and did some little bit changes and we all enjoyed this dish for its distinct flavor. Specially my mom relished this delicious dish after a long time. 

INGREDIENTS:
TO MAKE KOFTAS:
4-5 Potatoes (boiled & peeled)
1/2 Cup Bread Crumbs
1/2 tsp Grated Ginger
1/2 tsp Roasted Coriander Powder
1/2 tsp Roasted Cumin Powder
1-2 Chopped Green Chillies
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Dry Mango Powder (amchur)
1 tsp Freshly Pounded Garam Masala
1 tbsp Finely Chopped Coriander leaves/Cilantro
Salt to taste
Oil to Shallow Fry

TO MAKE SPINACH SAUCE:
1 Bunch/300 gm of Spinach
1/4 tsp Turmeric Powder
1 Medium Onion (chopped)
1 tbsp Ginger-Garlic Paste
2 Green Chillies
1&1/2 Tomatoes (chopped)
1 tsp Garam Masala
1 tsp Dry Mango Powder (amchur)
1 tsp Kitchen King Masala
1 tbsp Chopped Coriander Leaves/Cilantro
1 tbsp Oil + 1tbsp Clarified Butter
Salt to taste

METHOD:
HOW TO MAKE POTATO KOFTAS:
In a large bowl, put boiled potatoes and add all other ingredients except oil.

Mash well, till the mix looks like a smooth dough.

Take some amount of the kofta mix at a time and flatten a bit with your palms. Set aside. Following same way make all koftas from kofta mix. (Here, I made 16 koftas)

Heat little oil for shallow fry in a wok. Arrange 8-9 koftas at a time. 

Shallow fry both sides till it turn golden brown and crispy. Drain oil and set aside. Do the same process for remaining koftas. Now yummy koftas are ready.

HOW TO MAKE SPINACH SAUCE:

Heat a wok, add spinach, Turmeric and little salt in it. Fold for 3-4 minutes, don't cover the lid.

Take out and grind with 2 green chillies to make a smooth puree. Keep it aside. 

Now heat 1 tbsp oil in a pan or wok. Add onions in it. 

Fry till onion turns into pinkish, add ginger-garlic paste now. Fry for another two minutes till the raw smell of the spice disapprears.

Add tomatoes, garam masala, dry mango powder, kitchen king masala and little salt in it. Fry till tomatoes gets mushy and leaves oil. 

Pour onion tomato mixture a mixie jar. Grind to make it a smooth paste. Set aside.

Heat clarified butter in a fresh pan or wok. Add tomato-onion paste in it. Saute for 2 minutes.

Now pour spinach puree (which kept aside before) in it. Fry for 2-3 minutes.

Add 3/4 cup fresh water in it. Bring it to a boil (adjust salt here). Add koftas in it. 

Stir nicely and remove from heat now. Garnish with coriander leaves. Serve hot with chapatis, naan, kulchas or any rice dish, !

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event

RICE FRITTERS / PAKORAS

Recipe Source & Acknowledgement: Homely Food

This is a wonderful idea to make rice fritters with leftover rice, it may be plain rice, or pulao. The fritters came out mouth-melting and very scumptious. First time I tried out this recipe, not only me, my family also relished as well as enjoyed this easy to make pakora a lot. Thanks Meenu for sharing this toothsome fritters with us. If any unexpected guests will come, you can serve this fabulous fritters within 15 minutes accompaning with a cup of piping hot tea or coffee. It is an excellent tea-time snack. Today I tried it out and here is the recipe.

INGREDIENTS:
1/2 Cup Leftover Rice
1/2 Cup Plain Yogurt / Curd
3/4 Cup Gram Flour (besan)
A Pinch of Asafoetida (hing)
2-3 Green Chillies (finely chopped)
2 tbsps Finely Chopped Coriander Leaves (cilantro)
1 tbsp Roasted Coriander Seeds (crushed)
10 Curry Leaves (chopped)
1/2 Cup Finely Chopped Onion
1" Ginger (minced)
A Pinch of Baking Soda
Salt To Taste
Oil For Frying

METHOD:

Take rice in a large bowl, add yogurt in it. Mix nicely and keep it aside for 10 minutes or till rice almost soaks yogurt. 

Now mix gram flour, asafoetida, green chillies, coriander leaves, crushed coriander seeds, curry leaves, minced ginger, baking soda and salt with the rice-yogurt mixture.

Mix everything nicely to make a thick batter to form fritters. (No need to add water in it)

Heat oil in a pan. Take a spoonful batter, give a shape of flat ball, drop into the hot oil. Deep fry till both sides turn golden brown. Follow the same process for rest of the batter. Take them off the pan and serve immediately with chutney / sauce. Enjoy this crispy evening snacks!!!

Linking to: Homely Food Event / Giveaway

Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Linking to: Vimitha's Hudson Canola Oil Hamper

RAGDA PATTIES

Recipe Source and Acknowledment: Homely Food

My today's recipe is a famous street food of Maharashtra. Simply it is known as Aloo Tikki Chaat in Northern India, but there we don't add ragda in it. Mouthwatering fabulous chaat, I changed few ingredients according to my taste, its came out just awesome. Instead of patties, you may eat ragda topping with chutneys, onions, coriander, sev with pav. This yummilicious dish is a fulfilling evening meal. Tastes trully great!!

INGREDIENTS:

FOR RAGDA:
1 Cup Dried White Peas (vatana)
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tbsp Ginger - Garlic paste
2 Medium Onions (finely chopped)
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Garam Masala
1 Large Tomato (chopped)
4-5 Green Chillies paste (as per taste)
A pinch of Baking powder
1&1/2 tbsps Coriander Leaves (cilantro)
4 tbsps Oil
Salt to taste

FOR (making 13 nos.) PATTIES: 
4 Boiled Potatoes (Peeled)
2 tbsps Bread Crumb
2 tbsps Corn Flour
1/2 tbsp Ginger - Garlic paste
1 tsp Cumin powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1 tsp Chaat masala
1/2 tsp Garam masala
Salt to taste
1 tbsp Oil

TO SERVE:
50 gm Sev
2 tbsps Finely Chopped Onion
4 tbsps Green Chutney
4 tbsps Sweet Tamarind Chutney
2 tbsps Finely Chopped Coriander Leaves

Please check GREEN CHUTNEY & SWEET TAMARIND CHUTNEY here...

METHOD:

METHOD TO MAKE RAGDA:

Soak white peas in water for overnight. Wash and drain water completely.

Add 3 cups of water, turmeric powder and baking powder with white peas. Pressure cook it upto 4-5 whistles, till peas are tender. Let is cool natuarally. Set it aside.

Heat oil in a pan or wok. Add mustard seeds, when it splutters, add ginger-garlic paste in it. Saute for few seconds, add chopped onion in it. Fry till onion turns light brown.

Add red chilli powder and garam masala in it. Fry for another minute.

Pour chopped tomato, green chilli paste and salt in it. 

Fry till spices leaves oil.

Mix cooked white peas along with water in it. Fold nicely.

Let it cook for another 4-5 minutes. Sprinkle chopped coriander leaves on the top. Mix nicely and switch off the heat now.

Ragda is now ready to serve. Keep aside.

METHOD TO MAKE PATTIES:
Peel and mashed potatoes nicely.

Add ginger garlic paste, cumin powder, turmeric powder, coriander powder, garam masala, chaat masala and salt in it.

Again pour bread crumb and cornflour in it. Mix all together very nicely.

Heat non-stick tawa. Add 1 tbsp oil in it. Grease tawa nicely. Take out a lemon sized mixture, press lightly at the top and give a flat round shaped tikki or patties. Place it on the tawa. Like the same way, arrange 6-7 patties on the tawa at a time. Leave 2-3 minutes and turn the opposite side of tikkis. Wait for another 2-3 minutes. 

Repeat to make the remaining patties. Shallow fry till the patties are golden brown and crisp from both sides. Keep it aside.

HOW TO SERVE:
For serving, place two patties on a plate.

Pour ragda over those patties.

Pour some green chutney and sweet tamarind chutney on the top.

Add chopped onion and coriander leaves in it.

Sprinkle 1 tbsp sev on the top.

Serve immediately.

Sending to: Homely Food Event / Giveaway

Sending to:  "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Vimitha's Hudson Canola Oil Hamper