Chicken Balls Pepper Fry

Ingredients

1. For meat balls
2. Minced meat - 1/4 Kg (I used chicken)
3. Onion finely chopped - 3
4. Green chilly chopped - 4
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 Tbsp
7. Pepper powder -  1 Tsp
8. Ginger garlic paste - 1 Tbsp
9. Garam Masala - 1/4 Tsp
10. Curry Leaves chopped - 1 sprig
11. Salt

For Masala

1. Onion chopped - 1/2 cup
2. Green chilli chopped - 3
3. Curry Leaves - 1 Sprig
4. Grated coconut - 2 Tbsp
5. Finely chopped ginger and garlic - 1 Tsp
6. Red chilli powder - 1 Tsp
7. Turmeric powder - a pinch
8. Garam Masala - 1/2 Tsp
9. Pepper powder - 1/2 Tsp
10. Coconut Oil /Oil  - 2 Tbsp
11. Salt

Preparation

• Mix all the ingredients for  making the meat balls. Keep it for 15 minutes and make small balls. Keep for 10 minutes . (You can smear some oil/water on your hand and roll to balls without sticky).
• Boil water and cooked balls in it,until cooked.[U will be able to see the colour change. it will take just 5 - 8 minutes].
• Drain the balls and place on a tissue paper (to absorb moisture).
• Heat oil in a pan, add onion green chilli and curry leaves.
• When onion changes is colour , add the grated coconut and ginger-garlic chopped.
• Now add all the powders and mix well.
• Add the cooked meat balls and adjust salt.
• Serve hot.

Note

• You can also fry the meat balls instead of boiling / steaming.

Sending this entry to Ahlan Ramadan –The Healthy Way

Bread Potato Fritters

Do you have left over bread in our fridge...Here is an easy tea time snack for you.. Just mix it up with boiled and mashed potato and masala's and deep fry to golden brown...

Recipe adapted from :Drools...

Ingredients

1. Bread slices - 8 - 10
2. Potato - 4
3. Green chilli - 2
4. Onion - 1 big finely chopped
5. Red chilly powder - 1/2 - 1 Tsp
6. Coriander leaves chopped - 1/2 cup
7. Sal - to taste
8. Oil - for deep frying

Preparation

• Wash and boil the potatoes, peel and mash it. Keep aside in a bowl.
• Dip the bread slices in water and squeeze out the water in it. Crumble it with your hand and add it
• to the mashed potato.
• Add the other ingredients to the bread potato mix and combine it well to a smooth dough.
• Take lemon sized ball from the mix and shape them into round or oval shapes. (You can smear some oil in your palm to prevent from sticking). Keep this aside for 30 minutes. (When you put the warm balls into oil it might break open and absorb oil.)
• Heat oil for deep frying.
• Deep fry the balls in hot oil, until golden brown. Drain on a tissue paper.
• Serve hot with ketchup or any dips you wish.

You can also try other potato dishes

• Spicy Potato Bhaaji
• Potato Masala Roast
• Veggie Nargisi Koftas
• Aloo Tikki Delight
• Cheera (Spinach) Bonda
• Bread Cutlet

Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty Kitchen

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour

Veggie Nargisi Koftas

                  My second post for the "Meatless dishes" theme... is the veggie version of the Famous Nargisi Kofta.. Nargisi Kofta is a Noth Indian dish from the Mughalai cuisine.The name 'Nargis' comes from the resemblance to a flower named Narcissus, a winter flower grown in India.When the kofta's are cut into halves, it resembles the flower. In the meat version it consist of ground meat mixture wrapped around hard boiled egg.Here i have replaced the meat mixture with paneer and egg with potato. It have served it as starter.

BM#31 Week 1 Day 2

Ingredients

Outer Layer

1. Paneer - 1/2 cup
2. Bread Slice(crust removed) - 2
3. Salt - 1 Tsp
4. Pepper powder - 1/4 Tsp
5. Milk - 3 Tbsp(optional)

Inner Filling

1. Potato Boiled - 1
2. Green chilly - 2
3. Turmeric powder - 1/4 Tsp
4. Lemon juice - half of lemon
5. salt - a pinch

Dusting

1. All purpose flour - 3 Tbsp
2. Kashmiri red chilly powder - 1/4 Tsp
3. Oil- for deep frying

Preparation

• In a bowl, mash paneer and bread . add salt and pepper powder. Mix it well and keep aside for 5-10 minutes.(If it is too dry , add milk little by little. Mix and keep).
• In a bowl mash the cooked potatoes , add green chilly, salt, lemon juice and turmeric powder. Mix well and make two balls of it.(Like egg yolks)
• Divide paneer mix into two. shape each into flat(round and not thin).
• Place one potato ball inside , roll it carefully to an egg shape. Prepare the next one also.
• Heat oil for deep frying. In a plate mix all purpose flour and chilly powder. Coat the paneer koftas with the mix. (just dusting is enough).
• Drop in hot oil, fry it golden brown.
• Cut into halves and serve hot with tea, coffee..

End Result: The texture was good and it was a good filling for stamoch.....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Linking this to Healthy Diet–Lunchbox Recipes and Priyas Versalite Recipes

Linking this to Back 2 School Event of Kachuss Delights

Spicy Soyachunks Koftas In A Creamy Gravy

BM#31 Week 1 Day 1

Today i am happy to post this dish.....as this would be my First Ever post to "Blogging Marathon". Since its my first round and first time in this , i was a bit tensed.. thinking about how will the dishes be.. and what will be the response on it...and i am so glad to be part of it.. 

I got the theme as "Meatless Dishes", as how we can convert a meat dish to a meatless one..... ie... "Meat in disguise....." So i first opted for the Soya Chunks... which most of the non-veg people hate to taste..... so i took it as a challenge... But i use it most of the time to make curries ...(Check out Soya Chunks Masala Curry) So i hope all will enjoy this one too...

Serves - 3 to 4
Ingredients
For the Koftas ( you will get 14 koftas )

1. Soya Chunks(Meal Maker) - 1 cup
2. Onion(small) finely chopped - 1 
3. Boiled Potato - 1 Big
4. Jeera crushed - 1/4 tsp
5. Pepper powder -1/2 Tsp
6. Turmeric powder - 1/4 Tsp
7. Ginger-garlic paste - 1/4 Tsp
8. Green chilly chopped - 1
9. Red chilly powder - 1 Tsp
10. Garam masala - a pinch
11. Coriander leaves + Mint leaves chopped - 2 Tbsp
12. Salt - as needed
13. All purpose Flour - 3-4 Tbsp
14. Oil - for deep frying

For the Gravy

1. Cardamom - 2
2. Cloves - 2
3. Cinnamon Stick - 1" stick
4. Onion - 1
5. Tomato - 2
6. Bay Leaf - 1
7. Coriander powder - 1 Tsp
8. Red Chilly powder - 2 -3 Tsp
9. Ginger -Garlic paste - 1/2 Tsp
10. Garam Masala - 1/4 Tsp
11. Water - 1/4 cup
12. Thick coconut milk - 1 cup
13. Coriander Leaves - to garnish

Preparation
To make Kofta's

• Heat 3 cups of water in a pan and when its hot , add the soya chunks. After 15-20 minutes, soya chunks would have doubled it size and will float in the pan. Off the flame. drain the water and let it cool. Squeeze out the excess water. In a mixer, pulse it well.(Do not make it a paste, Just one turn in a mixer is enough).
• Transfer into a bowl, to this add mashed potato,onion,jeera crushed,pepper powder,turmeric powder, ginger-garlic paste, red chilly powder, green chilly,garam masala, chopped coriander+mint leaves, all purpose flour and salt.( If it still appears moist, add maida,otherwise the koftas will break while frying).
• Heat a paniyaram pan/deep kadai , with a tsp of oil in it.(I used a non-stick paniyaram pan). Fry both the sides unill dark brown , and cooked inside.Keep it aside.

For the Gravy

• Heat oil in a pan(You can use the same which you have fried koftas), add cloves,cinnamon,cardamom. Let it leave its aroma.
• Add onion, ginger-garlic paste and tomatoes. Saute till tomatoes turn mushy. Cool it down and make a paste of it in a mixer. Keep aside.
• In the same pan, heat oil(1 tbsp), add the bay leaf,add coriander and red chilly powder. saute on low flame. When the colour changes, add the smooth paste, mix well, adjust salt.
• Add water and cook with closed lid.
• When oil separates,add garam masala, lower the flame and slowly add the thick coconut milk to it. Mix well. When it starts to bubble, add the kofta's.(Do not stir with the spoon, kofta's might break, just hold the kadai and shake a bit slowly.)
• Garnish with coriander leaves.
• Serve hot with chappathi's, Naan, Vellayappam.

Notes

• If you do not like the mint flavor, please do avoid it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

Linking this to Side Dish Mela of Cooking 4 All Seasons

Churakka(Bottle Gourd/ Lauki) Kofta Curry

Ingredients

1. Churakka/Lauki/Bottle gourd (Grated) - 4 cups
2. Gram Flour/Besan/ Kadalapodi - 1/2 cup
3. Garlic paste - 1 Tsp
4. Ginger paste - 1 Tsp
5. Red Chilly powder - 1/2 Tsp
6. Turmeric Powder - 1/4 Tsp
7. Green chilly finely chopped - 1
8. Onion finely chopped - 1
9. Coriander Leaves - few sprigs
10. Garam Masala - 1/4 Tsp
11. Chaat Masala - 1/2 Tsp
12. Salt - as per taste

For the Gravy

1. Onion (Sliced)- 4 
2. Garlic - 4
3. Tomato -3
4. Onion (Finely Chopped) - 1 Big
5. Green Chilli (Finely Chopped) - 1
6. Turmeric powder - 1/2 Tsp
7. Kashmiri Red chilly powder - 1 1/2 Tsp
8. Coriander powder - 2 Tsp
9. Cumin(Jeera) powder - 1/4 Tsp
10. Garam Masala - 1 1/2 Tsp
11. Chaat Masala - 1/2 Tsp
12. Salt
13. Oil - 2 Tsp
14. Ghee - 1 Tbsp
15. Coriander Leaves - 2 Sprigs

How to cook Churakka/Lauki/Bottle gourd Kofta Curry

How to prepare Koftas

• Peel of the skin of the bottle gourd , also discard the seeds. Grate it and squeeze out the excess water from it.
• In a bowl , mix grated bottle gourd, garlic paste , ginger paste, red chilly powder, turmeric powder, green chilly, onion, coriander leaves, garam masala and chaat masala. Mix all the ingredients with your hand. Add gram flour to bind all the ingredients. Add more flour if required. ( Do not add water, as good amount of moisture is there in grated bottle gourd itself). Mix well.
• Make small round balls of kofta's with your hand. Keep it aside.
• Heat oil for deep frying. Fry the koftas until golden brown on a medium flame.
• Place it on kitchen tissues and leave it to cool down.

For the Gravy/ Sauce

• Heat oil in a kadai,  add garlic and fry it. Then add sliced onions. Saute it well until it changes colour to very light brown.
• Transfer it to a mixer and make it to a paste.
• Blanch tomatoes and make puree.
• Heat ghee in the same kadai, add finely chopped onions and green chilly. Saute until onions are soften.Lower the flame and add the onion paste to it.Mix it and add turmeric, red chilly, cumin and coriander powder. Saute it for a minute. Add the tomato puree, salt and water for the required gravy/sauce.Cook it covered and bring it to boil. Lower the flame and add garam masala and chaat masala. Close the lid and bring it to boil.
• Off the flame and add the fried koftas. Garnish with chopped coriander leaves.
• Serve with chappathi/roti/naan.... or with steamed rice.

Notes

If you don't want the koftas to be fried , you can steam it until cooked.