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.