May 21, 2012

Potato Balls with Red Creamy Gravy

Today I post “Potato Balls with Red Gravy” under this recipe, yummy and crispy potatoes and cheese fried balls serve in red creamy texture gravy…..

For the Potato Balls
1 cup boiled and mashed potatoes
1/2 cup grated mozzarella cheese
1/2 tbsp. chopped coriander leaves
1 tbsp. cornflour
1/2 tsp. black pepper powder
Salt to taste
Bread crumbs for binding
Oil for deep frying
For the onion and cashew paste
1 cup chopped onion
1/2 cup cashew (soaked in water for 1/2 hour)
1 tsp. grated ginger
For the Tomato Puree
3 fresh and red tomatoes
2 chopped green chili
Other Ingredients
1 tbsp. butter
1 tbsp. clarified butter (ghee)
1 tsp. cumin seeds
2 tsp. dried fenugreek leaves powder (kasuri methi)
Salt to taste
1/2 tsp. red chilli powder
1/2 tsp. garam masala
1 tsp. tomato ketchup
1/2 cup cream
1/4 cup milk
1/2 tsp. sugar

For the Potato Balls
Combine all the ingredients together except bread crumbs in to a big bowl and mix well. Now prepare small sized balls with this mixture and toss into bread crumbs. Heat the sufficient oil into deep wok on high flame and deep fry the balls in it till they are golden in color. Drain the balls on kitchen towel for removing excess oil and keep aside.
For the Onion-Cashew Paste
Prepare fine paste of the cashew, onion and ginger together into mixy.
For the Tomato Puree
Prepare fine puree of roughly chopped tomatoes and chillies together.
For the Gravy
Heat the ghee into non-stick pan add cumin seeds when they start crackle, add onion cashew paste and sauté till light golden in color. Now add tomato puree into the pan and sauté for 5 minutes.
Now add fenugreek leaves, tomato ketchup, garam masala and red chilli powder into gravy and cook for few minutes. Now add milk and cream into gravy and cook for 10-15 minutes. Add salt, sugar into gravy and mix well. Now garnish with potato balls and butter.
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May 16, 2012

Lauki Ka Raita

It is one of the earliest vegetables cultivated by man, believed to be originated in Africa. Bottle gourd, not very familiar to the western world, is one of the favorite vegetables in Indian Cuisine. It grows in humid weather of India, Sri Lanka and other tropical countries. Yellowish green in color, lauki is usually shaped like a bottle. Its pulp is white and has white seeds entrenched within spongy flesh. Lauki is 96.1% water, so is light on the stomach and aids digestion. A 100 gm. serving of lauki contains just twelve calories and is ideal if you are watching your weight. Under this recipe, we are first boil the peel and grated lauki into pressure cooker and then mix it with spices and curd…served chilled as an accompaniment.

1 cup peel and grated Bottle gourd (lauki/ doodhi)
3 cup yogurt/ curd
Salt to taste
1 tsp. roasted cumin powder
1/4 tsp. chaat masala
1/2 tsp. red chilli powder

First peel and grate lauki. Then boil grated lauki for 5-10 minutes with 2 whistles. Now drain the water from the lauki and keep aside to cool. Now whisk the yogurt and mix boiled and drained lauki (grated) into curd and mix well. Add salt, red chilli powder, chaat masala and cumin powder mix well… Serve chilled with main course.
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