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Cheese Koftas and Corn Curry

Makes/serves	6 servings
Duration	30 min
Prep Time	10 min
Difficulty	Moderate
Categories	Side dish Indian Vegetarian
Source	Sify Bawarchi

   

                   

• 150 g - grated cheese
• 50 g - gram flour
• 3 - onions, chopped)
• 10 - garlic cloves, chopped
• 5 - green chillies, chopped
• 1 piece - finger, chopped
• Salt to taste
• 1/2 cup - milk
• 2 tbsp - chopped coriander leaves
• 100 g - flour
• 1 - lime, juiced
• 1 tsp - baking powder
• 1 tsp - chilli sauce
• 2 tbsp - warm salad oil
• 1/2 cup - water
• 1 tin - cream-style corn
• 1 cup - whole corn kernels
• 2 cups - curd
• 1 - small onion, chopped
• 1 tsp - chilli sauce
• Salt to taste and oil

Ingredients

• For cheese koftas:
• 150 g - grated cheese
• 50 g - gram flour
• 3 - onions, chopped)
• 10 - garlic cloves, chopped
• 5 - green chillies, chopped
• 1 piece - finger, chopped
• Salt to taste
• 1/2 cup - milk
• 2 tbsp - chopped coriander leaves
• 100 g - flour
• 1 - lime, juiced
• 1 tsp - baking powder
• 1 tsp - chilli sauce
• 2 tbsp - warm salad oil
• 1/2 cup - water
• For corn curry:
• 1 tin - cream-style corn
• 1 cup - whole corn kernels
• 2 cups - curd
• 1 - small onion, chopped
• 1 tsp - chilli sauce
• Salt to taste and oil

Preparation

• 1 Mix all the ingredients for the kofta in a mixing bowl.
• 2 Keep this batter aside for 5 hours.
• 3 Form small koftas, fry in hot oil and keep aside.
• 4 Heat oil in a pan and then add the chopped onions.
• 5 Fry till onions are golden brown.
• 6 Add the cream style corn and fry for a few mins
• 7 Beat the curds and mix into the onion and corn mixture.
• 8 Then add the whole corn, salt, chilli sauce and boil for about 5 minutes.
• 9 Place the koftas into the corn curry, heat through, and garnish with coriander leaves before serving.

EASSY PIZZA

 

FANTASY RECIPES

 

Masala powders

 SAMBAR MASALA (Paris dishes)

Ingredients                                Quantity

Fenugreek powder                     150 gm.
Mustard powder                         100gm.
Turmeric powder                       25gm.
Asafoetida                                  10gm.
Salt                                             100gm.
Chilli powder                             300gm.
Oil                                              100ml.

Method
Mix together fenugreek, mustard, turmeric, asafoetida and salt.
Add to hot oil and roast. When roasted, remove from fire and add chilli powder .Mix well and use as required .

SAMBAR POWDER (A)

Coriander  (whole)                            300 gm.
Split red gram                                   100 gm.
Split Bengal  gram                           50 gm.
Split black gram (while)                  30 gm.
Pepper (whole)                                 30 gm.
Fenugreek                                         10 gm.
Red chilli (whole)                             250 gm.
Mustard                                            15 gm.
Turmeric roots                                   2
asafoetida                                         15 gm.
Dry coconut                                     250 gm.
Gingerly seeds                                 250 gm.

Method

Clean and dry in sun or roast without any oil, all ingredients except red chillies. Remove the stems and roast red chillies lightly on a tava (skillet) with very little oil. Powder all the ingredients finely,
sieve all the powdered spices and mix together with salt to taste.

RASAM POWDER

Coriander                 300gm.
Pepper                      100gm.
Split Bengal gram      25gm.
Split red gram            75gm.
Cumin                     1 tbsp.
Turmeric                  a small piece
Red chillies              25 gm.

Method
Dry and Powder


CHAAT MASALA

Dry mango powder / citric acid .... to taste
Powdered cloves, cinnamon
Lime juice
Coriander and red chillies ( roast separately and powder)
cardamom and pepper
Rock salt

Method
Mix all powders together and use as required.


 

Cooking fuel

1.ONION CUCHUMBER


INGREDIENTS       (for 4)         (fort 100)

Onion                       225gm.       5.6 kg.
Coriander leaves     1/4 bunch     6 bunches
Green chillies          5 gm.            115gm.
Lime                        15gm.           12 to 15      
Salt                          To taste        8-10gm.

METHOD
Slice the onions into moderately sized strips. Chop coriander leaves and green chillies and mix onion, lime juice and salt.

2.TOMATO CUCHUMBER

INGREDIENTS                     (FOR 4 )                 (FOR 100)

Tomatoes                               225 gm.                  5.65 kg.
Capsicum                               115 gm.                  2.75 kg..
Onion                                      55 gm.                    1.35 kg.
Lime                                      half                             10
SALT                                      to taste                    100gm.

Method
a. Chop all ingredients into very fine pieces
b. Add lime juice and salt.

3.

SABZI KA KORMA

INGREDIENTS

 

Potatoes           500 gms.

Cauliflower        125 gms.

Peas                    200 gms
French beans     100 gm
Coconut              50 gms
Ginger                 10 gms
Green chillies     10 gms
Coriander leaves I bunch
Onion                  125 gms
Tomatoes           2 nos
Fennel                1 tspn
Cardamom        2 gms
Cloves                2 gms
Cinnamon         2 gms
Garam masala  ½ tspn
Ghee                  50 gms
Lime                   1/2no
Salt to taste

 METHOD

Wash and dice potatoes, cauliflower, peas, French, beans and boil. Grind green chillies, coriander leaves, fennel, ginger and ½ of the onion and make a fine paste. Roast and powder cardamom, cloves and cinnamon grate coconut and extract milk. Heat ghee in a pan. Fry remaining onions. Add salt, garam masala, ground spices and chopped tomatoes. Fry well. Add boiled vegetables and continue frying. Add coconut milk and bring to boil. Add lime juice. Serve hot.