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.

DAHI BHINDI

Ingredients:
Bhindi/Bendekayi/Ladies Finger/Okra - 1/2 Kg
Tomato - 2 or Tomato puree - 1 Cup
Green Chilli - 1
Onion - 1/2
Jeera - 1 tsp
Oil - 2 Tbsp
Yogurt/curd - 1/2 Cup
Chilli powder - 1/2 tsp
Salt - 1.5 tsp
Coriander cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Ginger-garlic paste - 1 tsp

Method Of Preparation:
Wash bhindi and pat dry. Make sure there is no water content.

Cut bhindi in half.

Heat 1 Tbsp of oil in a vessel. Fry bhindi pieces well for 5-10 minutes. Keep aside.

Heat remaining 1 Tbsp of oil in the same vessel. When its hot, add jeera. After they splutter, add chopped onions,green chilli and salt. Fry for a minute. Add ginger garlic paste and saute well for 2 minutes. Add tomato puree/chopped tomatoes, chilli powder, turmeric powder, coriander-cumin powder. Mix well. Let it cook for 5 minutes.

Add fried bhindi pieces, curd , 1/2 Cup water and mix well. Close the lid and let it cook for 15-20 minutes. Stir in between. 

Serve.

TONDEKAYI/IVY GOURD MASALA FRY

Ingredients:
Tondekayi - 1/2 kg
Onion - 1/2
Tomato - 2
Mustard seeds - 1/2 tsp
Green chilli - 1
Jeera/Cumin seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
coriander cumin powder - 1/2 tsp
coconut flakes - 1 Tbsp
Salt - 1 tsp
Oil - 1 Tbsp

Method Of Preparation:
Wash and slice tondekayi into thin pieces. Chop onions, green chilli and tomatoes.

Heat oil in a vessel. When its hot, add mustard & Jeera seeds. After they splutter, add urad dal & chana dal. Fry for 10 seconds. Add chopped onions, green chillies and fry for a minute. Add tondekayi slices. Add salt & turmeric powder. Mix well. Fry for 5 minutes.

Add chopped tomatoes, chilli powder, cumin & coriander powder. Mix well.  Add 1/2 a cup of water. close the lid. Let it cook on medium heat for 30 minutes. keep stirring in between. Add more water if required. Add coconut flakes/grated coconut and mix well.

Serve hot with chapatis or as a side dish along with rice.

LAUKI CHANA DAL WITH A TWIST!

I started out to make the usual 'lauki chana dal' curry and I also wanted to try 'Lauki peel chutney'. Then an idea struck!! why not mix both of them..So, instead of the usual tomato onion based curry, I ended up making this. It turned out very good and different!!..Try it out and let me know what you think of it!!! :)

Ingredients:

Lauki/Sorekayi/Bottle Gourd - 1 Large

Chana Dal/Kadle bele - 1 Cup

Roast:

Bottle Gourd skin

Jeera/Cumin Seeds - 1 tsp

Onion - 1/4

Coconut flakes - 1/4 Cup

Green Chilli - 1 [depending on the spice level]

Garlic clove - 1

Oil - 1/2 Tbsp

Coriander leaves - 3-4 strands

& Grind with:

Tamarind concentrate - 1/2 tsp

Temper:

Mustard seeds - 1/2 tsp

Oil - 1 Tbsp

Turmeric powder - 1/2 tsp

Salt - 1.5 tsp

Method Of Preparation:

Wash and peel sorekayi. Keep the skin aside. Chop sorekayi into 1 inch cubes. Wash and soak chana dal for at least 15 minutes. 

Heat 1/2 Tbsp of oil. When its hot, add skin and rest of the ingredients. Fry for 10 minutes.

Grind everything to a paste with tamarind. 

Heat 1 Tbsp of oil in a pressure cooker. When its hot, add mustard seeds. After they splutter, add sorekayi pieces, salt & turmeric powder. Fry for a minute or two. 

Add ground paste and mix well. Fry for a minute. 

Add soaked chana dal. Mix well. Check for salt. 

Close the lid and pressure cook for 2 whistles. [Till dal is well cooked].

Serve hot!

PALAK DAL

Ingredients:
Spinach/Palak leaves - 1 small bunch
Onion - 1/2
Tomato - 2
Green Chilli - 2
Garlic cloves - 2 [Optional]
Jeera - 1 tsp
Ghee - 1/2 Tbsp
Salt - 1.5 tsp
Hing/Asafoetida- a pinch [Optional]
Turmeric powder - 1/2 tsp
Dry red Chilli - 1 [Optional]
Toor Dal/Masoor Dal - 1 Cup

Method Of Preparation:
Wash and soak dal for 15 minutes. Cook dal with 1 tsp salt, 1/4 tsp turmeric powder and around 4 cups of water. If you want thinner consistency add more water.

Wash spinach leaves well.  Chop onions, green chillies, tomatoes, palak leaves and garlic cloves.

Heat ghee in a vessel. When hot, add jeera. After they splutter, add broken dry red chilli, hing, chopped green chillies, garlic cloves and onions. Add 1/2 tsp of salt. Saute well for 2-3 minutes.
Add chopped tomato and fry for a minute. Add spinach leaves and 1/4 tsp turmeric powder. Close the lid and cook for 5 minutes.

Open the lid.Add cooked dal. Mix everything. Adjust salt. Let it come to a boil.

Serve hot with Chapatis/Rice.

BAKED CABBAGE KOFTAS

Cabbage kofta curry is rich and delicious. I tried to reduce the fat in it by baking the koftas instead of deep-frying. It tasted very good. Try it out.

Ingredients:
Cabbage - 1 head
Besan/Chickpea flour - 1 cup
Salt - 1 tsp
Coriander-Cumin Powder - 1 tsp
Chili Powder - 1 tsp [optional]
Bread crumbs or Rava - for rolling the koftas [ I used bread crumbs]

Method of Preparation:
Pre-heat the oven to 400F.

Grate the cabbage and mix it with rest of the ingredients to make a soft dough. Do not add water!
Adjust salt and spices. Then make small balls out of it and roll it on bread crumbs or rava.

Place the koftas on a cookie sheet or in a muffin pan and bake for 30 mins or till they are brown on both sides. [After 20 mins or so check the koftas and roll them over for even baking]

Take them out of the oven and allow them to cool.

Check baked lauki kofta and malai kofta recipes.

LOTUS ROOT & POTATO CURRY

I had never heard about 'LOTUS ROOT'. Once, a friend mentioned about it and I got to taste the curry. I loved the crunchiness of this veggie even after it was cooked. Do try this vegetable if you have never tried it.
You can read more about 'Lotus Root' here

Ingredients:
Potato - 2
Lotus Root - 2 Medium size
Tomato - 2
Onion - 1/2
Oil - 1 Tbsp
Cumin Seeds/Jeera - 1/2 tsp
Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin-Coriander Powder - 1/2 tsp
Grated Ginger - 1 tsp
Salt - 1 1/2 tsp

Method Of Preparation:
Wash & peel potato skin. Chop them into 1 inch cubes.
Wash and chop the ends of Lotus Root. Roughly peel the skin.
Cut into 1/4 inch rounds. [Soak in water until ready to use]

Heat oil in a pressure cooker. When its hot, add Jeera. After they splutter, add Onions and fry for a minute. Add lotus root spirals and potato cubes. Fry for 2 minutes.
Add chopped tomato, grated ginger and all the powders. Mix well. Add 2 cups of water.
Close the lid and pressure cook for one whistle.
Once the pressure is released open the lid and mix the curry well.

Enjoy the curry along with rotis :)

BAKED LAUKI/SOREKAYI/BOTTLE GOURD KOFTA CURRY

This curry is coriander based. You can omit coriander leaves and prepare usual tomato flavoured curry.

Ingredients:
Lauki Kofta:
Bottle Gourd/Sorekayi - 1
Onion - 1/2
Corn flour - 2 Tbsp
Besan/Chickpea flour - 5 Tbsp
Bread crumbs - 2 Tbsp
Kasoori Methi - 1 tsp
Amchur powder - 1/4 tsp
Salt - 1/2 tsp
Chilli powder - 1/2 tsp
Cumin Coriander powder - 1/2 tsp

Curry:
Grind:
Onion - 1/2
Tomato - 2 or Tomato puree - 2Tbsp
Coriander Leaves - 7-8 strands
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 tsp
Salt - 1/2 tsp [ Adjust according to your taste]
Cumin Coriander powder - 1/2 tsp
Chilli powder - 1 tsp
Cinnamon stick+elachi pods - 1/2 tsp
squeezed water from bottle gourd
Temper:
Jeera - 1 tsp
Onion - 1/2
Butter - 1Tbsp

Milk - 3/4 cup [ you can use cream instead of milk ]

Method Of Preparation:
Lauki Kofta:
Wash and peel bottle gourd skin roughly. If using tender one, no need to peel.
Grate bottle gourd. Add salt and keep aside for at least 15 minutes.
Squeeze and remove water well from bottle gourd. Make sure you squeeze really well.
Note: This water can be used in making curry or to make chapati dough.

Pre Heat oven to 400F/200C.

Add grated squeezed bottle gourd, corn flour, besan, chilli powder, bread crumbs,crushed kasoori methi, cumin corinader powder, amchur powder and finely chopped onion in a bowl.

Mix well. Make a dough. Check for salt. [I added less salt as once the koftas are dunked in curry they will absorb all the spices. so less is better]

Line a cookie sheet with aluminium foil. Grease the foil.
Make small balls of the dough and line them on cookie sheet at least an inch apart.

Bake them for 20 minutes. Turn the koftas around and bake again for 10 minutes.
Take them out of the oven and allow to cool for at least 5 minutes. Remove from the sheet.

Curry:
Heat Butter in a vessel. When it melts, add Jeera. After they splutter, add chopped onions. Saute well.

Grind everything to a fine paste using water. Mix ground paste.

Cook for 5-10 minutes on medium flame.

Add milk or cream and let it cook for 15 - 20 minutes.

Kofta Curry:
Add baked koftas to the gravy. Serve along with Rice, Roti, Naan..... :)