ALOOGADDE/POTATO PALYA

Ingredients:
Potato - 3
Onion - 1
Green Chillies - 3
Peas/Matar - 1/4 cup [optional]
Salt - 1.5 tsp
Turmeric powder - 1 tsp
Mustard Seeds - 1/2 tsp
Chana Dal/kadle bele/Bengal gram - 1 tsp
Urad Dal - 1 tsp
Oil - 1 Tbsp
Curry Leaves - 5 -6
Chopped Coriander Leaves - 1 Tbsp [Optional]
Grated coconut - 1/4 Cup [Optional]
Lemon Juice - 1 Tbsp

Method of Preparation:
Boil the potatoes. Peel the skin. Mash and keep aside.
Add oil in a pan. When its hot, add mustard seeds. After it splutters, add chana dal & urad dal. Fry for 10 seconds. Add curry leaves, chopped green chillies, Onions, turmeric powder and salt. Fry well for 2 minutes.  Add peas and mix. Let it cook for 5 minutes. Now, add mashed potatoes and mix well. Adjust salt and cook for 5 minutes.

Add grated coconut, lemon juice and chopped coriander leaves. Mix well. Enjoy along with Dosa and chutney.

Note: You can use left over palya to make aloo parathas. 

LOW FAT MALAI KOFTA

Please find the recipe for koftas here

Ingredients:
Stage 1:
Onion - 1
Tomato - 1
Tomato Puree - 1/2 Cup
Turmeric Powder - 1/2 tsp
Chilli powder - 1 1/2 tsp
Sugar - 1 tsp
Salt - 1 tsp
Chat Masala - 1/2 tsp
Coriander Cumin powder - 1 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 1 Tbsp
Oil - 2 Tbsp
Stage 2:
Cashews+Almonds+Raisins+Poppy seed ground mix - 1/2 Cup
[Cashews - 5-6, Almonds - 5-6, Poppy Seeds - 1tsp, Raisins - 1 Tbsp, Almond Butter - 1 tsp]
Shredded Paneer+Bread Crumbs - 2 Tbsp [Optional]
Milk - 1/2 Cup [ You can use Cream]
Evaporated Milk - 1/4 Cup [ You can use Cream]
Ghee - 1 tsp
Raisins - 1 Tbsp
Note: After tasting this, one of my North Indian friend suggested that the malai kofta should be more on the sweeter side and creamier. She suggested me to use less tomato or drop the tomato puree to avoid the sourness.

Method Of Preparation:
Stage 1:
Chop onions and tomato.
Heat oil in a vessel. When its hot, add onions and fry them well for at least 7-8 minutes.
Add Ginger Garlic paste and fry till raw smell disappears.
Now, add chopped tomatoes, tomato puree and mix well. Add rest of the spice powders and salt. Fry for 5 minutes. Add a cup of water. Let it cook for another 5 minutes.

Switch off the stove and let it cool down for at least 5-10 minutes. Grind this mix to a fine paste.

Stage 2: 
Soak cashews, almonds, raisins and poppy seeds for at least an hour. Grind them to a fine paste.

Stage 3:
Heat Ghee in a vessel. Fry raisins till they puff up.
Add ground onion tomato mix and washed water. Add ground nuts paste and crumbled paneer +bread crumbs mix.

Add milk, evaporated milk. Mix everything well. Check for salt and sweetness. Add more if required. Let it come to a boil. Your kofta curry is ready.

Malai Kofta:
Add gravy in a serving dish and drop koftas in it. Garnish with coriander leaves.

LOW FAT ALOO PANEER KOFTAS

Instead of deep frying these koftas, I opted for low fat version of making them using 'Paddu maker/aebelskiever pan'.  The idea of using this pan occurred while browsing the malai kofta  recipe here@redchillies. You can read more about the pan here
Bake/Broil the koftas if you are looking for a healthier version.
You cannot find any difference in the taste except that these were softer.  They lack that crunchiness compared to deep fried ones.
Try them and let me know.. :)

Ingredients:
Kofta: - Made around 35 koftas
Potato - 2
Paneer/Cottage Cheese - 1 Cup
Chopped Coriander Leaves - 2 Tbsp
Chopped Green Chillies - 1 Tbsp
Chilli powder - 1 tsp
Amchur powder - 1/2 tsp
Garam masala - 1 tsp
Corn Flour - 2 Tbsp
Bread crumbs - 2 Tbsp
Salt - 1 tsp
Maida/APF - 1tsp

Bread Crumbs - 2 Tbsp for rolling the koftas

Method Of Preparation:
Boil and mash potatoes.
I used home made paneer. If you are using store bought block paneer variety, then shred it.
Mix mashed potatoes and paneer well. Add rest of the ingredients and make a mix.
Note: [mine turned out a little mushy. So make sure there is no water content in potato and paneer. I had to add a little more bread crumbs and corn flour to make firm balls]
Taste the mix and add salt and spice if required.

Note: If deep frying then keep oil ready over medium to medium high heat. When hot, drop enough number of kofta balls and deep fry them till golden.
Keep fried koftas on a tissue till the curry is ready.

I used paddu/appe pan. Make small balls out of the mix.I rolled them on bread crumbs. [You can use maida]

Keep paddu pan over medium high heat. When its hot, add little ghee in paddu holes.
Place kofta balls in each hole. Let them cook for around 5 minutes. Do not close the lid.

Turn them around and add very little ghee in each hole. Again cook them for 3-4 minutes.
Remove when they are done and repeat the process.

I prepared these before hand. Just re-heat them before serving along with kofta curry.

METHI PALAK CHAPATI

Ingredients:
Chopped Menthe soppu & Palak - 2 Cups
Green Chilli - 1
Ajwain/Carom seeds - 1/2 tsp [Optional]
Salt - 1 tsp
Sugar - 1/2 tsp
Curd - 2 Tbsp
Wheat Flour - 3 Cups

Method Of Preparation:
Wash Methi & Palak leaves well. Finely chop them.
Note: We can add leaves directly and make the dough. I pre-cooked them.
Add leaves and green chilli in a vessel. Do not add water. Close the lid and cook for 5 minutes.
Let it cool. Once cool, grind along with sugar, salt, ajwain and curd to a paste. Add water if required.
Take wheat flour in a mixing bowl and make a dough with the paste. Keep aside for 5 minutes.
Make small balls and make chapatis the usual way.
Note: Take a ball and roll it to make a medium circle. Apply ghee on the rolled circle and fold it in half. Fold it again to make a triangle. Now, roll it to make parathas. Apply ghee/butter while frying.

I served along with Pav-Bhaji style curry.

BENDEKAYI/LADIES' FINGERS/OKRA PALYA/FRY

Ingredients:
Ladies Finger/Bendekayi - 1/2 kg
Onion - 1/2
Green Chillies - 2
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Oil - 2 Tbsp
Grated coconut/coconut flakes - 1/4 cup
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Curry Leaves -  4-5 leaves
Coriander Leaves - 3-4 strands
Lemon Juice  - 1 Tbsp

Method of Preparation:
Wash ladies finger and pat them dry. Chop them into small pieces.
Heat 1 Tbsp of oil and shallow fry the ladies fingers till light brown.This would take at least 15 minutes.  Keep aside. [you can even microwave them for 10 mins. This will reduce the stickiness.]

Finely chop onions and green chillies. Heat remaining 1 Tbsp oil in a vessel. When its hot, add mustard seeds. After they splutter, add Urad dal, broken curry leaves and fry for 15-20 seconds. Add Chopped onions & green chillies. Fry for 2 minutes. Add turmeric powder, salt and fried bhindi pieces. Mix well. Close the lid and let it cook for 10 minutes. Stir in between.  Add chopped coriander leaves, grated coconut and mix. Adjust salt if required. Let it cook for 2 more minutes. Add lemon juice and mix well.

Serve along with Chapatis/Rice. 

TOMATO GOJJU

Ingredients:
Tomato - 4
Onion - 1
Curry Leaves - 5-6
Green Chillies - 3
Tamarind concentrate - 1/2 tsp
Sambar powder - 1 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Urad Dal - 1/2 tsp
hing - a pinch
Mustard seeds - 1/2 tsp
Crushed garlic cloves - 1 tsp
Jaggery/Brown sugar - 1 tsp
Oil - 1 Tbsp
Chopped coriander leaves - 2 Tbsp
Grated coconut - 1/4 cup

Method Of Preparation:
Chop onions, tomatoes and green chillies.

Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add hing & urad dal. Fry for 10 seconds. Add broken curry leaves, crushed garlic cloves, chopped green chillies, onions & Salt. Saute well for 2-3 minutes. Add chopped tomatoes, tamarind pulp, turmeric powder and sambar powder, grated coconut & coriander leaves. Mix well. Let it cook for 10 - 15 minutes. Stir in between. Adjust salt.

 Add jaggery. Mix well and cook for 5 more minutes. Goes very well with rice and curd rice.

TONDEKAYI/IVY GOURD POTATO CASHEW PALYA

Ingredients:
Tondekayi/Tendli - 1/2 Kg
Potato - 1
Cashew - 1/2 Cup
Coconut - 1 Tbsp
Mustard seeds/Sasive - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - 3- 4
Green chilli - 3
Oil - 1 Tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp

Method Of Preparation:
Wash tondekayi and slice them into thin pieces. Wash and peel potato and chop into thin pieces.

Heat oil in a pan. When its hot, add mustard & cumin seeds. After they splutter, add urad dal. Fry for 10 seconds. Add broken curry leaves and finely chopped green chillies. Fry for a minute. Add the vegetables and cashew pieces. Fry for a minute. Add turmeric powder, salt and 1/2 cup water. Mix well and close the lid.

Let it cook for 20-25 minutes until the vegetables are cooked. Stir in between. Check for salt and spice. Add more if required. Add grated coconut or coconut flakes and mix. Serve hot with chapatis or rice. 

 

RAGI ROTTI/FINGER MILLET ROTTI

Ingredients:
Ragi Flour - 1 Cup + 1/2 cup for dusting and kneading.
Salt - 1/4 tsp
Water - 1 Cup
Oil - 1 Tbsp
Note: Refer to preparation of Jolada rotti

Method of Preparation:
Heat water in a vessel. When hot, add 1/4 Cup of  flour, 1/2 tsp oil and salt. Mix well.
Keep stirring. When it starts to thicken, add remaining flour and mix. Keep stirring for a minute.
Close the lid and let it cook for 5 minutes. Remove from the stove.
Let it cool for 15 mins. When its warm enough to handle, knead the dough. Use extra flour if required. Take a small ball, roll on a plastic sheet using little oil. Cook well on both sides on a hot tawa.    

HULISOPPU/ MIXED LENTIL & BEANS CURRY WITH GREENS

This curry is one amazing mix of carbohydrates and proteins. You can add any variety of lentils and beans and greens. I had Spinach&Methi, so used them.
This goes very well with ragi/jowar balls, rice and rotis or you can just eat as it is. :)

Ingredients:
Chopped Spinach/Palak + Fenugreek/Methi leaves - 4 cups
Lentil & Bean mix - 2 cups [ I used Lima beans+Chole+Black Chana+Whole Moong]
Grind:
Onion - 1/2
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Tamarind Pulp - 1 Tbsp or concentrate tamarind extract - 1 tsp
Sambar powder - 1 tsp
Coconut - 1/4 cup
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garlic clove - 1 big else 2-3 small
Temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
hing - a pinch

Butter - 1 tsp
Jaggery - 1 tsp

Method Of Preparation:
Soak lentil & bean mix overnight. Wash Palak & Methi leaves well and finely chop them.
Grind all the ingredients mentioned to a fine paste using water.

Heat oil in a pressure cooker. When its hot, add mustard seeds. Once they splutter, add hing and ground masala. Fry for a minute. Wash and add lentil bean mix and chopped greens and Jaggery. Add around 6 cups of water & mix well. Adjust salt.
Note: Instead of grinding you can fry 1/2 cup chopped onions, 6-7 cloves of garlic and add 2 green chillies. Add 1/4 cup of grated coconut with sambar+chilli powder directly.

Cook for 3 whistles. 

Serve this with a dollop of butter. Tastes heavenly with Jowar/Jolada rotti.

JOLADA/JOWAR ROTTI

Ingredients:- Makes around 6 rottis
Jowar Flour - 1 1/4 Cup + 1/4 Cup for dusting
Water - 1.5 Cups
Salt - 1/2 tsp
Oil/Ghee - 1/2 tsp

Method Of Preparation:
Heat 1 1/2 Cups of water in a vessel. Do not use non-stick as it involves lot of stirring. Add salt and oil/ghee. When its hot, [not boiling] add 1/4 cup flour and mix making sure there are no lumps. 

Keep stirring. In about 2-3 minutes it will start to thicken.

Reduce the flame to medium. Add remaining flour.  

Mix well.  Close the lid and let it cook on medium heat for 5 minutes.

Switch off and transfer the contents to a mixing bowl.

Note: You can add 1/4 cup water to the vessel if the dough is stuck at the bottom. By the time dough is warm enough to handle this would soften the mass at the bottom. Transfer that as well. 

Knead the mix for 5 minutes. Add more flour if the dough feels soft and knead well.

Make balls of the dough and knead each of them for at least 30 seconds before rolling. 

Take a ball and flatten it on the rolling stone. Use flour. 

The dough will be very soft. Roll on the sides very lightly and make a rotti. 

Note: If you find it difficult to roll using flour then roll it on a plastic sheet using oil. 

Heat a tawa on high heat. Place the rotti. Let it cook for 2-3 minutes.

Take some water in a bowl. Take a tissue or a cloth. Dip the cloth in the water and brush on the uncooked side of the rotti. Let it dry for 30 seconds and then turn the rotti around.

Cook rotti well for another 2 minutes. 

Serve hot with any sabji. This goes very well with Ennegayi/Stuffed Brinjal curry.

I served along with hulisoppu/mixed-lentil-beans-curry and javalikayi/cluster beans fry

JAVALIKAYI/CLUSTER BEANS FRY

Ingredients:
Javalikayi/Cluster Beans - 1/4 Kg
Onion - 1/2
Green Chilli - 1
Mustard seeds - 1/2 tsp
Oil - 1 Tbsp
Jaggery/Brown sugar - 1 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind pulp concentrate - 1/2 tsp
Curry Leaves - 2 -3
Urad Dal - 1/2 tsp [Optional]
Coconut flakes - 1 Tbsp

Method Of Preparation:
Remove the ends of javalikayi. Wash and cut them into 1.5 inch pieces.

Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add urad dal and fry for 10 seconds. Now, add broken curry leaves, chopped green chillies and onions. Fry for a minute. Add javalikayi pieces and fry for 2-3 minutes. Add salt, turmeric powder, tamarind pulp and mix well. Add 1/4 cup water. close the lid and let it cook for 20 minutes. Stir in between.

Add coconut flakes, jaggery and more water if required. Cook for 5 more minutes. Serve hot with chapati or rice. I served along with jolada rotti.