Soya Koftas with Veg Pulao

Soya kofta with Veg Pulao

One Saturday my husband told me that he wants to have something nice for lunch. Since it was raining so I decided to make these Soya Koftas. It came out to be a brilliant dish . I decided it to serve it with paranthas but both my young ones wanted to have rice so I decided to cook Veg Pulao(Rice with vegies). Following is required. 

Ingredients For Soya Koftas

1. Soya Chunks or Granules 1 bowl

2. Onions 2 medium sized

3. 2 Garlic cloves

4. Gram Masala MDH 1/4 Tbps

5. Salt 1/4 Tbps

6. 3 - 4 brown bread

7. Carrot 1 small

8. Oil for frying

Preparation Soya Koftas

Soak Soya Chunks/Granules in hot water till they are soft.Grind them finely in a grinder. Keep it a aside in a bowl. Chop the Onions in to very small and fine pieces. Chop the Garlic cloves in to very fine piece or either make a paste. Take the carrot ,remove the upper skin and grate it. Add finely chopped onions in a bowl containing grinded Soya Chunks/ Granules.Add grated carrot,chopped Garlic, Salt, Garam Masala.Now add brown bread till the mixture is dry and can be moulded in to shapes. Mould the mixture in to small round balls.Take generous amount of oil in a deep pan. Preheat oil at medium heat for 10 min Now deep fry these balls at low heat and remove on a tissue to soak extra oil when golden brown.

Ingredients for Gravy

1. Tomatoes 3-4 medium

2. Onions 2 medium

3. Garlic 3,4 Cloves

4. Ginger small piece

5. Kitchen King MDH 1 Tbps
6. Chilly Powder 1/2 Tbps
7. Oil 3- 4 Tbps
8. Cumin seed
9. Asafoetida a pinch
10. Salt 1 Tbps
11. Cilantro
12. Chana Masala 1/2 Tbps
13. Turmeric Powder 1/4 Tbps

Koftas in Gravy

Preparation of Gravy

Cut 3 Onions length wise. Keep it aside.Cut Garlic, Ginger in very small pieces (fine pieces). *Do not make a paste. Now grind Tomatoes and an Onion in a grinder. Take a pan. Add oil and heat at low medium heat. Now add Asafoetida and Cumin seed. Now add Garlic and Ginger pieces. *Do not make the Garlic and Ginger brown. It tastes nice when Garlic and Ginger is half cooked. Now add lengthwise cut Onions. Saute. Add grinded Tomatoes and Onion in the pan. Add Salt, Chilly Powder, Turmeric Powder, kitchen King Masala and Chana Masala. Heat and stir till the gravy leaves oil from sides.Add 1 Cup water to the gravy. Add Soya koftas. Heat at low medium heat. Make sure there is enough water that Koftas are soft but see that they are not soggy. Garnish with cilantro. Serve hot with Paranthas.

I am serving it with Veg Pulao.

Ingredients for Veg Pulao

1. Carrot grated
2. A bowl of boiled Peas
3. A bowl of boiled Corns
4. Oil 3- 4 Tbps
5. 2 Cloves Lavang)
6. Badi Kali Illaychi (Black Cardamom)
7. Bayvleaf or Curry leaves
8. Basmati Rice 2 Bowl

Preparation of Veg Pulao

Take oil in cooker. Heat at low medium temp. Add Cumin seed, Cloves, Black Cardamom, Bayleaf for tempering. Add boiled Peas, boiled Corns. Saute. Add Rice and saute nicely. Add water. Check the water with index finger. See the water is exactly 2 marks on index finger.Now close the lid. Cook the rice till there is one whistle. Do not open the lid immediately and wait till whole steam is not out.Meanwhile take a very small amount of oil in a pan. Heat at low flame. Saute the grated carrot. Add this to the cooked rice. Stir grated carrot and cooked rice nicely. Serve hot.

Corn Paneer

Corn Paneer

What to cook??  A big question everyday!! And no veggies in the fridge!! :) This is how this recipe was born.
Sharing the Ingredients and preparation.

Ingredients

1. Paneer 250 gms
2. Boiled corns a Bowl
3. Onions 3-4 medium
4. Garlic 2-3 cloves
5. Cumin Seeds ( Jeera)
6. Asafoetida a pinch
7. Tomatoes 2 medium
8. Cashews paste 2 Tbps
9. Corriander powder 1 Tbps
10. Garam Masala 1 Tbps
11. Red chilly powder 1/4 Tbps
12. A very small piece of Dalchini Cinnamon
13. Salt 1 Tbps
14. Parsley
15. 5-6 Tbps of Oil

Preparation

Slice Paneer in to square pieces. Keep it aside. Cut Onions and grind them in a grinder with Garlic and Parsley. keep it aside. Grind Tomatoes separately. keep it aside. Take oil in a pan. Preheat it at a medium flame. Add Asafoetida. Add Cumin seed. When Cumin seeds. Add Onion, Garlic, Parsley paste. Cook it till oil appear at sides.Now add Tomato paste. Add Parsley powder, Salt, Chilli powder, Garam Masala and small piece of cinnamon. Cook till the oil appear on sides of gravy. Add boiled Corns. Add a very l 1/2 Cup water and cover pan with a lid. Simmer and give gravy with Corn a nice boil. Now add Cashew Paste. Add Paneer pieces and again boil for 5 min. Garnish with Parsley and serve.

Punjabi Pakora kadhi

Pakoda kadhi

When I was a kid and my mother use to prepare kadhi,I kept on telling her to serve me as hot as possible.I use to slurp it without chapati (Indian form of bread)or rice with which it is usually served.I have always loved it!
When I got married I did not know my husband doesn't like Kadhi.I once prepared it and he had it all and.When I came back from states then only I came to know he doesn't like it..it is only because of Pakoras(Fritters)in kadhi he loves having it.Ha ha..think for a year of our marriage, I didn't knew that was the case.
  In kumoan which is our native,we call it Jholi which is a thinner version with vegetables added to it like raddish and potatoes.

Ingredients for Pakoras( Fritters)

1. Gram flour or Besan 1 cup
2. Curd 1/2 cup
3. Turmeric powder ( haldi) 1/2 Tbps
4. Salt 1/2 Tbps
5. Asafoetida a Pinch
6. Onion 2 medium finely chopped
7. Oil for frying

Preparation of Onion Fritters (pakoras)

Take gram flour in a bowl.Add Curd, Salt, Hing, Haldi powder.Mix till thick paste is ready.Add water till batter is thick and smooth. Add finely chopped onion and mix.Take a oil in pan for frying pakoras.
Heat it at medium temperature. Now take a very small ladle.Take a scoop of batter with onions and pour in oil for frying. Fry in low medium heat till Fritters (pakoras)are golden and crisp. Take out Fritters on a paper napkin to soak extra oil.

Ingredients for kadhi(Curry)

1. Gram flour 1 cup
2. Curd 1 1/2 Cup (Butter milk can be used when curd is not available.)
3. Salt to taste
4. Turmeric powder 1/2 Tbps
5.Asafoetida  A Pinch
6. Cumin seeds
7. Fenugreek seeds( Methi Dana)
8. Ghee or clarified butter 1 small ladle
9. Curry patta
10. Red chillies dry 2
11. Parsley

Preparation of kadhi(Curry)

Take gram flour in a bowl, add Curd, Salt, Haldi powder.Mix it.Add water to make a batter smooth and without lumps.Add more water in the batter to make a batter little thinner than before. Take a batter in a pan, heat at medium heat and stir at regular intervals so that it doesn't stick to bottom and give a nice boil till the batter consistency is little thick. Now add Pakoras and again give a boil so the Pakoras or Fritters are moist. Take it out in a bowl.
    Now take Ghee in pan for tempering and heat ,Add Fenugreek Seeds till black, add Hing, Cumin seeds, Curry Leaves and then Red Chillies. Add this to the Pakora kadhi. Garnish with Parsley.Serve hot with steamed rice.