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

CHANA MASALE (SPICY GARBANZO BEANS)

Recipe Source & Acknowledgement: Homely Food

This recipe lovingly known as 'Chana Masale', 'Khatte Channe' or 'Chole'. Actually this is an essence of Punjab, garbanzo beans cooked in spicy Indian gravy, which well goes with pooris, chapathis or parathas. I made some modifications according to our choice. The colour and flavors of this dish are just amazing! We relished this chana masala a lot and it will definitely tickle your tastebuds...

INGREDIENTS:
1&1/2 Cups Garbanzo Beans (kabuli chana/chick peas)
200 gms Onion (finely chopped)
2 Medium Tomatoes (chopped)
4 Green Chillies (finely chopped)
A Pinch of Asafoetida
1/2 tsp Cumin Seeds
Whole Garam Masala 
(1 bay leaf, 1" cinnamon, 2-3 cardamoms, 3 cloves, 2 strands mace)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chilli Powder
1 tbsp Chana/Chole Masala (any brand)
1 tbsp Fresh Lemon Juice
2 tbsps Chopped Coriander Leaves/Cilantro
A Pinch of Baking Soda (edible soda)
1 tea bag
3 tbsps Oil
Salt to taste

METHOD:
Soak garbanzo beans in sufficient water overnight, as they grow in size after soaking water.

Drain water completely and add sufficient fresh water, baking soda and a tea bag. Pressure cook for 6-7 whistles or untill soft. Keep cooked garbanzo beans aside. Discard tea bag now, but don't discurd the excess water.

Heat oil in a pan or wok. Temper with asafoetida, cumin seeds and whole garam masala. Saute for 30-40 seconds, till a nice aroma comes out. 

Add chopped onions and salt in it. Fry till onion turn into pinkish.

Mix ginger and garlic paste now. Saute for 2 minutes, or till raw smell disappears.

Add tomato and green chilli now. Saute for 1-2 minutes. Add turmeric powder and kashmiri red chilli powder now. Fry till tomato gets mushy and leaves oil from the side of wok.

Pour chana masala in it now. Fold for a minute.

Add in the water that had been set aside before. 

When it starts to boil, add cooked garbanzo beans in it. Adjust salt here.

Now cover and cook for 5-7 minutes. Open the lid, add lemon juice and sprinkle with some chopped coriander leaves. Switch off the heat now.

Luscious chana masala is now ready to serve. Serve hot with pooris, rotis, naan and parathas by garnishing with onion, lemon wedge and a green chilli. Enjoy this super delicious meal.

Sending to: Homely Food Event / Giveaway

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

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

STIR FRIED CARROTS

Today I am going to share with you a healthy yummy very easy to make 'stir fried carrots'. No garlic or onion is used here. This colourful and delicious side dish I saw in my lovely friend Meena Bhatia's space, Homely Food. Though I made some modifications, but trust me, it is a very flavourful stir fry by using very less oil.

INGREDIENTS:
2 Large Thick Carrots (washed & peeled)
1/2 tsp Cumin Seeds
1/2 tsp Coriander Seeds
1 Dried Red Chilli
1 tbsp Gram Flour (besan)
1/4 tsp Turmeric Powder
8 Curry Leaves
1 tbsp Chopped Coriander Leaves
1 tsp Sugar (optional)
2 tsps Lemon Juice
1 tbsp Oil
Salt to taste

METHOD:
Cut carrots into 1" long slices (like almost the size of french fries). Keep it aside.

Dry roast cumin seeds, coriander seeds and dried red chilli for 2 minutes. Pound coarsely and set aside.

Heat oil in a wok or pan. Put mustard seed, stir till it splutters. Add curry leaves in it.

Now add carrots and stir well for 2-3 minutes.

Mix turmeric powder and salt in it. Fold well.

Lower the heat, cover and cook for 7-8 minutes, (stir in between twice) till carrots are tender.

Add pounded spices and sugar in it. Keep stirring for a minute, so that sugar and spices are incorporated well with the carrots.

Add gram flour in it. Keep mixing for another 2 minutes on medium heat.

Sprinkle coriander leaves and lemon juice on it. Fold well and remove from heat.

Serve hot with rotis or parathas.

Sending to: Homely Food Event / Giveaway

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

Sending to: JCO's Gain Popularity event

MANGO LASSI

'Lassi' is a popular yogurt based very refreshing drinks for hot Summer days, originated in Punjab and purely non-alcoholic beverage. Actually, this drink is a cross between smoothie and milk shake and is very creamy, smooth and tastes heavenly. Adding mango pulp in lassi is called as Mango Lassi. 

INGREDIENTS:
1/2 Cup Mango Pulp
1 Cup Greek Yogurt (thick)
1/4 tsp Cardamom Powder
1/4 tsp Ground Roasted Cumin Powder
1/4 tsp Black Salt
1 tbsp Sugar (optional)
5-6 Ice cubes
3-4 Strands of Saffron (crushed)

METHOD:
Blend mango pulp, greek yogurt, cardamom powder, black salt, ground roasted cumin powder, sugar, saffron and 2-3 ice cubes for 2-3 minutes.

Now pour in serving glass. Garnish with 2-3 ice cubes and a thin layer of mango pulp. Serve immediately.

Linking to: Show you style series -Mango by Viji

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

Linking to: JCO's Gain Popularity event

PEAS SPINACH RICE (MATAR PALAK RICE)

This is a simple but wonderful and healthy rice, very unusual combination prepared within minutes. I tried out this recipe from my lovely friend Meena Bhatia's space, Homely Food. I made little bit changes according to my taste buds. This rice dish is an one pot meal - cinnamon, cardamom, mace and caraway seeds added an extra flavour to it. Let me show you, how I made this delicious rice dish...

INGREDIENTS:
1 Cup Kalo Jeera Rice (you may use any fragrant rice)
2 Cups Chopped Spinach (washed)
3/4 Cup Green Peas (frozen)
3/4 tsp Caraway Seeds / sha-jeera (may use cumin seeds instead of that)
2 strands of Mace
3 Pods Cardamom
1" Cinnamon
3 Cloves
5-6 Black Peppercorns
1/4 tsp Turmeric Powder
1 Green Chilli (chopped)
1 tbsp Fresh Lemon Juice
Salt to taste
1 tbsp Oil
1/2 tbsp Clarified Butter (ghee)
1 tbsp Finely Chopped Coriander Leaves (cilantro)

METHOD:
Boil rice with salt, till it is 80% done. Drain off the excess water and set aside.

In a pan or wok, heat clarified butter with oil. Add caraway seeds, cardamoms, cinnamon, cloves and black peppercorns.

Let it crackles, add green chillies and chopped spinach in it. Stir it for 1-2 minutes.

Add peas, turmeric powder, little salt (mind it the rice already has salt) and lemon juice in it again mix lightly.

Mix cooked rice gently now. Take care not to mash the rice or break it. Add chopped coriander leaves on the top. Peas palak pulao is ready to serve with cucumber raita.

It is very healthy and comfortable pulao as I used very mild and minimum spices in it. You can adjust the spice level if you wish.

Sending to: Homely Food Event / Giveaway

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

Sending to: JCO's Gain Popularity event