Baked Cabbage Paneer Koftas in Makhani Gravy

This is a healthy version of making koftas. I make this recipe very often and decided to post it since I again made this for Holi lunch. These koftas can be prepared a day or two before and the gravy can be prepared whenever you want. These keep fresh in the fridge for a week.

Ingredients
For Koftas 

2 Cups Cabbage shredded
1/2 Cup Paneer grated ( I used tofu)
3/4 Cup Besan ( Chick pea flour)
1 Teaspoon Ginger Garlic paste
1 Green chilly finely chopped
1 Teaspoon Kacha Masala
2 Tablespoons Coriander leaves finely chopped
Salt to taste

For the Gravy
1 Small onion finely chopped
3 Flakes garlic finely chopped
1 Inch piece ginger finely chopped
1 Green chilly finely chopped
1 Bay leafy finely chopped
1/2 Teaspoon garam masala powder
1 teaspoon sugar
Salt to taste
1 Tablespoon Oil + 1 Tablespoon Butter
1 Cup Makhani Gravy

Method
To make Koftas 

In a bowl add Cabbage,paneer/tofu, ginger garlic paste,green chilly, kacha masala, coriander leaves,salt and besan. Mix this without adding any water ( the water content in the cabbage will be sufficient to bind).Now make small balls of cabbage mixture and place it an inch apart in a greased baking tray. Bake it at 180 degree for 15 to 20 mins or until slightly brown. These Koftas are crisp outside and soft inside.

To make the Gravy
Heat oil + butter in a kadai, add the bay leaf, onions, ginger, garlic green chilly and fry well. When the onions are light brown add the garam masala powder, salt, sugar and the the makhani gravy, fry well add water to adjust the consistency and let it boil till oil floats.

To serveArrange the koftas in a serving bowl pour the gravy garnish it with fresh cream and chopped coriander. Serve hot with rice or rotis.

Labels: Vegetables, Basic Gravy, Main course, Paneer, Healthy, Cabbage, Baked, Vegan, Gluten free, Vegetarian, Tofu

Beetroot Pachadi

March 18, 2014

Pachadi is a traditional South Indian side-dish similar to North Indian Raita made of fresh vegetables, curd, coconut, green or red chillies and tempered with oil, mustard seedsand curry leaves. It is usually served as an accompaniment for rice, snacks like idli, dosa etc. Pachadi can be prepared with many type of vegetables. This is a recipe for preparation of Beetroot Pachadi. Today, I am going to share with you this simple and tasty Beetroot Pachadi.

Ingredients
2 Beetroots
2 tablespoons grated coconut

1 Green chilly
1/2 teaspoom Cumin seeds
1 cup thick curd

Salt to taste

Fresh coriander leaves chopped

Tempering
1 teaspoon Oil
1/4 teaspoon Mustard seeds
Curry leaves

Method
Wash, cook, peel the skin of beetroot and chop finely.
Add coconut, green chilly and cumin seeds to the blender and grind it to coarse paste.In a serving bowl add thick curd(reserve some for garnishing), ground paste and beetroot and mix well.

Heat oil in a small pan, add the mustard seeds, and curry leaves. Pour this tempering on top of the beetroot pachadi. Add beaten curds over it and garnish with chopped coriander, serve cold.

Labels: Salads, Main course, Vegan, Healthy, Beetroot

You might want to look at   Beetroot Sabzi 

Cake Sandwich Dhokla

March 18, 2014

Ingredients
1 cup Idli batter
1/2 + 1/2 teaspoon eno fruit salt

1 teaspoon cocoa powder

1 teaspoon oil

Salt to taste

1/4 cup coriander chutney

For the tempering

½ tsp mustard seeds,
½ tsp cumin seeds,
Pinch of asafoetida
1 tbsp oil

Curry leaves

Method
In a bowl add cocoa powder, salt, idli batter,oil and mix well. Add little water (if necessary )to make it a dropping consistency and whisk till smooth .Divide the batter in 2 equal parts in seperate bowls.

Heat water in a steamer.  Grease a disposable aluminium food tray. 

Mix 1/2 teaspoon fruit salt in a tablespoon of water and mix well, add to one part of the batter and mix well till light and fluffy. Pour this in the greased tray. Place this tray tray in the steamer. Cover the steamer and let is steam on high flame for 5 - 7  minutes.  After it is steamed spread the chutney evenly over it. Take 1/2 teaspoon of fruit salt and 1 tablespoon of water mix well add this to the other part and mix till light and fluffy. Pour it over the chutney and with a spoon lightly spread it.  Cover the steamer and again steam for 5 - 7 minutes. Check by inserting a toothpick, if it come out clean switch off the flame let it cool.

Heat oil in a small pan add mustard seeds when they splutter add the cumin seeds, curry leaves and asafoetida. Pour this over the dhokla.  Cut into squares and serve. 

Labels: Breakfast, Healthy, Vegan, Dhokla

Corainder Chutney

March 18, 2014

Ingredients
1/2 Cup Grated Coconut
1/2 Cup Coriander Leaves
3 -4 Green Chillies or to taste
1/2 Teaspoon Tamarind
1/2 Teaspoon cumin seeds
1/2 teaspoon sugar
Salt to taste


Method
Grind together all the ingredients with little water into smooth paste and transfer the chutney in a bowl.

This chutney can be used to make sandwiches, to have with idli, dosa, etc. This is a versatile chutney.

Enjoy this tasty and yummy chutney.

Labels:  Chutneys & Dips, Vegan, Healthy

Tomato Rice

March 18, 2014

This is a mildly spicy and tangy rice preparation that is so tasty and easy to make. This can be packed in the lunch box, for kids. This can be served with papads and pachadi.

Ingredients
1 Cup Rice (Kolam or Basmati) (I used Kolam)
2 Medium size Tomatoes
1 Onion finely chopped
1 Teaspoon Ginger-Garlic paste
2 Fresh Red or Green Chillies ( I used red)
1/4 teaspoon Garam Masala powder
1 Maggi veg soup cube
1/2 teaspoon salt

1 Teaspoon sugar

1.1/2 Cup water

For the tempering
1 Tablespoon oil + 1 teaspoon ghee
5 Peppercorns
2 Inch piece Cinnamon
2 Cardamons
4 Cloves
1/2 Teaspoon Fennel Seeds
1/2 Teaspoon Cumin Seeds
1 Bay leaf

For Garnishing
1 Tablespoon Coriander chopped

Method

Wash the rice and keep aside. In a blender add the chillies, ginger-garlic paste, garam masala powder,maggi cube and blend till fine paste add the tomatores and blend to make a puree.

In a pressure pan heat the oil + ghee add all the ingredients for the tempering when they release an aroma add the chopped onions and fry till light brown. Add the ground paste and fry till dry and oil leaves the sides.  Add the rice and fry well.  Add water, salt and sugar and stir.  Bring it to a boil. Cover the pressure pan and take 2 whistles on high flame.  Cool and garnish with coriander leaves.  Serve hot.

Labels: Rice, Tiffin, Vegan, Main course.