Hi Friendz...
Today we will make a simple vegetarian main course dish with a tangy twist.. Prepare and enjoy them this way.. You would definitely like it... You can enjoy the soft and spicy lauki kofte in a tangy tomato gravy...
Ingredients :
For Kofte
1). Lauki : 1/2 kg Grated
2). Besan : 3 Tablespoons
3). Green Chillies : 2-3 Finely Chopped
4). Ginger : 1 Inch Grated
5). Red Chilly Powder : 1 Teaspoon
6). Turmeric Powder : 1/4 Teaspoon
7). Cumin Seeds : 2 Teaspoons
8). Salt to Taste.
9). Oil to Deep Fry Balls
For Gravy
1). Onion : 1 Medium (Paste)
2). Tomatoes : 3 Small (Paste)
3). Ginger/Garlic/Chilly Paste : 2 Tablespoons
4). Fresh Cream : 1 Tablespoon
5). Red Chilly Powder : 2 Teaspoons
6). Dhaniya Powder : 1 Teaspoon
7). Turmeric Powder : 1/2 Teaspoon
8). Kitchen King Masala : 1 Teaspoon
9). Garam Masala : 1 Teaspoon
10).Tez Patta : 1/2 Leaf
11). Star Anise/Chakra Phool : 1/2
12). Butter or Oil As per wish for making the gravy.
For Garnishing
1). Fresh Cream : 1 Tablespoon (Smoothly beaten up)
2). Coriander : 1 Tablespoon (Finely Chopped)
3). Green Chillies : 2 -3 (Long Chops)
Procedure :
1). Take the grated lauki in hand and make a ball out of it. Press the ball above a bowl and squeeze out the water. Collect the water and keep it aside.
2). Now add all the ingredients in it. Mix it without adding any extra water. The paste should be thick and in a running consistency.
If by chance any water is required , add lauki water to make a thick but lump less , smooth mixture.
3). Heat Oil in a kadhai and deep fry small balls out of the mixture until golden brown.
4). Once all the balls are fried , as required we can start with the gravy. You can use the same kadhai but please reduce the quantity oil (very carefully) or change it to butter if you want.
5). At first add tez patta , chakra phool and half of the garam masala in oil. After you get the wonderful fragrance , add ginger/garlic/chilly paste.
6). The raw fragrance will go off in about a minute or so.. that is the time to add onion paste. Add salt so that it turns colour quickly. Saute till pinkish golden.
7). Add tomato puree and saute. Add the dry spices one after the other and saute the gravy for few minutes. Put some water , saute more.
8). It is time to add fresh cream to the gravy. Keep sauteing until you see oil droplets on the surface.
9). Now , add water to the gravy and bring it to boil. When you get the boiling gravy , put the balls in the boiling gravy.
10). Let it boil only for 2 minutes and remove from heat.
11). In a Serving Bowl , pour the gravy with balls carefully and garnish with fresh cream and chopped coriander.
Today we will make a simple vegetarian main course dish with a tangy twist.. Prepare and enjoy them this way.. You would definitely like it... You can enjoy the soft and spicy lauki kofte in a tangy tomato gravy...
Ingredients :
For Kofte
1). Lauki : 1/2 kg Grated
2). Besan : 3 Tablespoons
3). Green Chillies : 2-3 Finely Chopped
4). Ginger : 1 Inch Grated
5). Red Chilly Powder : 1 Teaspoon
6). Turmeric Powder : 1/4 Teaspoon
7). Cumin Seeds : 2 Teaspoons
8). Salt to Taste.
9). Oil to Deep Fry Balls
For Gravy
1). Onion : 1 Medium (Paste)
2). Tomatoes : 3 Small (Paste)
3). Ginger/Garlic/Chilly Paste : 2 Tablespoons
4). Fresh Cream : 1 Tablespoon
5). Red Chilly Powder : 2 Teaspoons
6). Dhaniya Powder : 1 Teaspoon
7). Turmeric Powder : 1/2 Teaspoon
8). Kitchen King Masala : 1 Teaspoon
9). Garam Masala : 1 Teaspoon
10).Tez Patta : 1/2 Leaf
11). Star Anise/Chakra Phool : 1/2
12). Butter or Oil As per wish for making the gravy.
For Garnishing
1). Fresh Cream : 1 Tablespoon (Smoothly beaten up)
2). Coriander : 1 Tablespoon (Finely Chopped)
3). Green Chillies : 2 -3 (Long Chops)
Procedure :
1). Take the grated lauki in hand and make a ball out of it. Press the ball above a bowl and squeeze out the water. Collect the water and keep it aside.
2). Now add all the ingredients in it. Mix it without adding any extra water. The paste should be thick and in a running consistency.
If by chance any water is required , add lauki water to make a thick but lump less , smooth mixture.
3). Heat Oil in a kadhai and deep fry small balls out of the mixture until golden brown.
4). Once all the balls are fried , as required we can start with the gravy. You can use the same kadhai but please reduce the quantity oil (very carefully) or change it to butter if you want.
5). At first add tez patta , chakra phool and half of the garam masala in oil. After you get the wonderful fragrance , add ginger/garlic/chilly paste.
6). The raw fragrance will go off in about a minute or so.. that is the time to add onion paste. Add salt so that it turns colour quickly. Saute till pinkish golden.
7). Add tomato puree and saute. Add the dry spices one after the other and saute the gravy for few minutes. Put some water , saute more.
8). It is time to add fresh cream to the gravy. Keep sauteing until you see oil droplets on the surface.
9). Now , add water to the gravy and bring it to boil. When you get the boiling gravy , put the balls in the boiling gravy.
10). Let it boil only for 2 minutes and remove from heat.
11). In a Serving Bowl , pour the gravy with balls carefully and garnish with fresh cream and chopped coriander.
Serve these hot and spicy lauki kofte curry with hot phulkas or nice n soft n hot plain rice.
Keep checking the blog. Upcoming recipes for this month are chatakedar chaat recipes + healthy breakfast recipe. Your feedbacks and on-demand recipes are awaited. You can be in touch and check with the latest blog related updates on my facebook page :
https://www.facebook.com/nehazfoodzone?focus_composer=true&ref=hl
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