Healthy Kofta Kadhi

Ingredients

For The Koftas

• 1/4 cup sprouted moong (whole green gram)
  
• 1/4 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped spinach (palak)
• 2 tbsp besan (bengal gram flour)
• 2 tsp chopped green chillies
• 1 medium sized potato, boiled and mashed
• Salt to taste

For The Kadhi

• 1 1/2 cups low fat curds (dahi)
• 2 tbsp besan (bengal gram flour)
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp ginger-green chilli paste
• a pinch of turmeric powder (haldi)
• 2 pinches of asafoetida (hing)
• 1 tsp apna oil
• Salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

For the koftas

1. Grind all the ingredients, except the boiled potato, into a fine paste. Transfer this to a bowl.
2. Add the mashed potato and salt to the paste and mix well.
3. Divide the mixture into 20 equal portions and shape them into small round koftas.
4. Steam in a steamer until the koftas are firm and tender or bake in a microwave for 1 minute. Set aside to cool.

For the kadhi

1. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free.
2. Add the ginger-green chilli paste and turmeric powder and mix well. Keep aside.
3. Heat the apna oil in a non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds. When they crackle, add the asafoetida.
4. Add the curds mixture and continue stirring till it comes to boil.
5. Lower the flame and simmer for 4 to 5 minutes.

How to proceed

Add the koftas to the kadhi and simmer for another 5 minutes.

Serve hot and garnished with coriander.

Delicious Onion Rings with Coconut Chutney

Do try this One bite delicious snack!
Click on this picture which is given below:

Chicken Nuggets Manchurian

Manchurian is easier to make with Simply Chicken Nuggets. This can be served on a bed of fried rice for a light lunch with family on a lazy Sunday.

Recipe Ingredients

• 1 packet Chicken Nuggets, prepared as directed
• 2 tbsp  Shehroz cooking oil
• 1 onion, ground to a paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• ¼ cup tomato puree
• ¼ cup tomato ketchup
• ½ cup pineapple juice
• ½ cup pineapple chunks
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tbsp soya sauce
• 1 chicken cube
• Salt, to taste
• White pepper powder, to taste
• 2 – 3 tbsp cornflour

Method

Heat oil in a pot. Add onion paste, ginger paste and garlic paste. Saute for a few minutes, stirring frequently. Add tomato puree, tomato ketchup and pineapple juice and cook until well combined. Add vingar, sugar, white pepper powder, chicken cube, soya sauce and salt. Cook to combine.

Dissolve cornflour in some water. Add to the sauce and cook until thickened to desired consistency. Add the pineapple cubes and nuggets. Serve immediately with friend rice.

If not serving immediately, do not add nuggets. Add the nuggets just before serving.

Sultani kofta pulao

INGREDIENTS

Mutton mincemeat: 250 grams
Rice: 2 cups (soak in water)
Chicken stock: 3 cups
Onion: 1 (chopped)
Eggplant (bengan): cut and fry them
Eggs: 2
Bread slice: 3 to 4
Tomatoes: 5 (chopped)
Cumin: 1 tablespoon
Red chili powder: 1 tablespoon
Garlic: 2 tablespoons (chopped)
Black pepper powder: 1 teaspoon
Coriander powder: 1 teaspoon
Salt: as required
Latif Cooking Oil: as required

PROCEDURE


Soak bread slices in water and then press to remove water. Now mix together bread slice, mincemeat, eggs, cumin, coriander powder, red chili powder, salt and pepper Make round balls (koftas) and fry them in Latif cooking Oil. Using the same oil, fry onions, tomatoes and half of the garlic. Lower the flame and put fried koftas in it. Add salt and pepper and remove from flame In another pan, fry the remaining garlic using Latif Cooking Oil Now add chicken stock and salt and let it cook for a while. Boil rice in this stock and then cover the lid and put on low flame (dum) In a serving dish, plate rice, put kofte in the middle and garnish with fried egg plant

Egg Curry

Ingredients


Hard boiled eggs 6 to 8
Tomato puree 1 cup
Tomatoes 2 to 3
Tamarind paste ½ cup
Red chili crushed 2 tbsp r to taste
Cumin roasted and crushed 1 tsp
Green chilies 6 to 8 (whole)
Ginger garlic paste 2 tbsp
Oil 4 to 5 tbsp
Salt to taste
Chaat spice for garnishing
Fresh coriander for garnishing
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Cooking Directions

Heat oil in a pan and fry the hard boiled eggs.
Remove the eggs and in the same pan add ginger garlic paste, fry well.
Add in the chopped tomatoes, tomato puree, crushed red chili, crushed cumin, green chilies and salt.
Add in sufficient amount of water and cook until the gravy thickens.
Add in the fried eggs and tamarind paste.
Fry until the oil starts to separate.
Turn the flame off, garnish with chopped coriander and chaat spice and serve hot with boiled rice or chapatti.

Chicken Shawarma Recipe

Ingredients

CHICKEN:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:

1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Creme Caramel Recipe

Creme Caramel is a classic French dessert. The creamy jelly like texture with vanilla and caramel flavor is just irresistible. 

Cooking Method:

In a caramel mould, heat 4 tbsp sugar. 
Beat together 7 eggs in a bowl then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence. 
When the mixture is ready, pour into the mould and bake at 220 centigrades for 20 to 25 minutes. 
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. 
Caramel is ready.