Celebrating 5 years of Blogging with Ghia Kofta Curry

Yes !! it's Neivedyam's 5th Birthday!! My Hearty Thanks to all the visitors, followers and Sponsors of Neivedyam. Many Thanks to the 216 Google Friend Connect members, 63 Networked Blog friends, 178 FB friends, friends who do not forget to leave comments, silent visitors, for giving me the inspiration to keep going this long. If you guys had not been around, I would have stopped blogging long back:)  Thanks to all the blog buddies who have come a long way with me since 2007. Your support means a lot to me!

   

Ingredients:

For the ghia koftas

1 1/2 cups grated bottle gourd(ghia/doodhi/laukhi)

1 cup boiled and mashed potatoes

1 tsp dry mango powder(amchur)

1/2 tsp turmeric powder(haldi)

1 tsp chilli powder

1 tsp Punjabi garam masala

2 tbsp besan flour

Salt to taste

Oil for deep-frying

For the Gravy

3 tbsp oil

2 tbsp broken cashewnuts(kaju)

1/2 tsp cumin seeds (jeera)

1 cup chopped onions

1/2 tsp chopped garlic

1/2 tsp chopped ginger

1 tsp thinly sliced green chillies

1/2 tsp coriander(dhania) powder

1/2 tsp turmeric powder(haldi)

1 1/2 cups chopped tomatoes

1/4 tsp Punjabi Garam Masala

2 tbsp cream

Salt to taste

Other Ingredients

2 tbsp chopped coriander(dhania) for the garnish

Preparation of the ghia koftas: 

• Squeeze the bottle gourd till all the water drains out
• Add all the remaining ingredients, mix well and divide in to 8 equal sized  koftas
• To the besan flour add 2-3 tsp water and make batter like consistency, roll the koftas gently in the batter.
• Heat the oil in and deep-fry the koftas in it till they are golden brown
• Drain on absorbent paper and keep aside

Preparation of the Gravy:

• Heat the oil in pan, add the cashew nuts and saute till they turn golden brown
• Remove the cashew nuts, drain out the oil and blend them to a smooth paste. keep aside
• Heat the remaining oil in the same pan and add the cumin seeds
• When they crackle, add the onions and saute till they turn translucent
• Add the garlic, ginger and green chillies and saute for another minute
• Add the coriander powder, chilli powder, turmeric powder and tomatoes and cook till the oil separates from the gravy
• Add the prepared browned cashew nut paste, Punjabi grama masala, cream and salt and bring to boil.

Add the koftas to the gravy and simmer for a few minutes
Serve hot garnished with coriander

Methi ki Missi Roti

The missi roti is a healthy snack for kids to eat after school with a dollop of butter on it.  It can be eaten with dry or wet subzi or just even by itself. The combination of three different flours makes it very flavourful along with unique taste of ajwain and methi.

Ingredients :

1 cup besan (Bengal Gram Flour)
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 tsp carom seeds (ajwain)
2 tbsp finely chopped fenugreek (methi) leaves
2 tbsp ghee
Salt to taste
Whole wheat flour (gehun ka atta) for rolling
Ghee for cooking
Butter to serve

Preparation:

Combine all the ingredients and knead into firm dough using enough warm water. Keep aside for 30 minutes under a damp muslin cloth.
Divide the dough into 12 equal portions and roll out each portion in to a thin circle of about 125mm.(5") diameter with the help of a little whole wheat flour
Cook on a tava (griddle) with a little ghee till both sides are golden brown.

Serve hot with butter.

Paneer and Vegetable Satay

Our Saturday brunch was this scrumptious protein rich satay. Recipe is inspired from Tarala Dalal.

Ingredients : For the marinade

1-2 Green Chillies
1 large onion
1/2 cup chopped fresh coriander leaves
1/2 cup fresh mint leaves
2-3 garlic cloves
1/2 " ginger
1 tbsp coriander powder
2 tbsp cumin powder
2 tbsp lemon juice
salt to taste
you can add the following ingredients to the marinade to give a Thai flavour
rind of 1 lemon grated
1 stalk lemon grass
1/2 tsp Crushed peppercorns (for extra spice)

Vegetables for satay

8-10 paneer cut into 25mm (1") cubes
8 pieces onions  cut into 25mm (1") cubes
8 pieces baby corn cut into 25mm (1") cubes
8 pieces capsicum cut into 25mm (1") cubes
8 pieces mushrooms cleaned and stem removed
2-4 tbsp oil

Preparation of marinade

Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.

Hot to Proceed

1. Combine the paneer cubes, onion cubes, babcorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently.  Keep aside to marinate for 10 minutes
2. On a satay stick, arrange 1 piece each of paneer cube, onion cube, babycorn, capsicum cube and mushroom.
3. Repeat with the remaining ingredients to make 7 more satays.
4. Heat a non-stick tava(griddle) and cook the satays on a medium flame, using 1/4 tsp of oil, till the vegetables are light brown in colour from all the sides. 

Serve hot.