Research "Ek Khoj"

Ingredients

For the Koftas

1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder

For the Tomato Curry
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger
Vegetable Oil
Fresh Cilantro or Homemade Paneer

Method

For the Koftas

Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.

For the Tomato Curry

Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
Add Koftas
Garnish with Fresh Cilantro or Paneer

Ingredients

for kofta

Chana dal (100 gms; soaked overnight)
Moong dal (100gms; soaked overnight)
Processed cheese (2-3 cubes)
Bread slices (2)
Ajwain
Cumin seeds
Coriander seeds
Black pepper powder
Turmeric powder
Asafoetida powder
Chilli powder
Salt to taste.
Oil to fry

for gravy

Tomatoes (1 kg)
Onions (1 large)
Green chillies (3)
Cloves
Black peppercorns
Bayleaves
Cumin seeds
Bada elaichi (1)
Cashewnuts, Almonds
Yogurt (1/2 cup, beaten well)
Garam Masala
Coriander powder
Jeera powder
Salt to taste
Oil to fry

Method

for kofta

Grind the dals, grate the cheese cubes and mix well.
Crumble the bread slices and mix in.
Add rest of the ingredients and knead into dough like consistency.
Make oval balls of 1" size.
Fry in hot oil. Keep aside.

for gravy

Puree the tomatoes, onions and the dry fruits separately.
In a wok, add oil. When hot, add cloves, bayleaves, cumin seeds, bada elaichi, peppercorns and the chillies.
Add the onion paste. Fry till golden brown.
Add the tomato puree.
When the mixture comes to a boil, add all the masalas and salt.
After it comes to a boil, add the dry fruit mixture.
Let it cook over a slow flame for a few minutes.
Add beaten curds and remove wok from flame immediately.
Add the koftas.
Serve with hot chapatis or steamed rice.

Ingredients
Corn (cooked) - 2 cups
Tomato paste - 3 tblspns.
Onion (finely cut) - 1 cup
Garlic (finely-cut) - 2 pods
Turmeric powder - 1/4 tspn.
Chilli powder - 1 tspn.
Coconut milk - 1/2 cup
Sugar - 1 tspn.
Garam masala powder - 1 tspn.
Salt
Cooking oil

Method
Heat a pan with 2 tblspns. of oil, fry the finely- cut onions, add the cut-garlic and tomato paste.
Stir well and fry for a while. Then, add the cooked corn and the dry masalas.
Add one cup of water and allow to boil.
Finally, add the coconut milk ,stir well .
Serve hot.

Ingredients:-

Ingredients:-

Ingredients:-

2 cups chopped methi (fenugreek leaves)
2 onions, sliced
2 tomatoes, chopped
1/4 tsp. turmeric powder
1/2 tsp. chili powder
A pinch of sugar
200 GMS paneer
2 tbsp. oil
Oil for deep frying
Salt according to taste

Advice:-

Don't cover the methi while cooking as that would make it lose its color.
Before adding the salt taste as the remaining salt can make the vegetable very salty so drain & wash properly.

Method:-

First of all put methi (fenugreek leaves) covered with 1 handful of salt for 6-8 hours.
Wash & drain the excessive salt.
This will avoid the bitterness of methi (fenugreek leaves).
Heat the oil in a pan and fry the onion for a few minutes.
Add the tomatoes, turmeric powder, chili powder, and salt and fry again for a few minutes.
Cut the paneer into cubes.
Deep fry the paneer.
Soak in warm water for 30 minutes and drain.
Add the paneer and methi (fenugreek leaves) and cook for a few minutes.
Serve hot.

Ingredients:-

250 GMS Spinach
2 chopped Onion
1 tsp. each of garlic- ginger paste
1/2 cup diced tomatoes
2 chopped green chilies
2 tbsp. oil or butter
1/2 tsp. garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
250 GMS fried paneer
3-4 tbsp. Cream
Salt according to taste

Advice:-

You can soak fried paneer in warm water for 10 minutes before adding it to the spinach. This yields softer cubes.

Method:-

Wash and clean spinach. Cut into big pieces.
Add a pinch of salt and boil it in minimum water for 8-10 minutes.
Remove from heat and cool.
Make a soft paste of spinach in a blender.
Heat oil and add ginger, garlic, green chili and chopped onions, Stir till light brown.
Add diced tomato and stir.
Add salt, red chili powder, garam masala and turmeric powder.
Mix well.
Boil for 2-3 minutes till it is of thick consistency.
Finally add fried paneer cubes just before serving.
Garnish with cream and serve hot.
Serve with Naan Or Kulchas.

Ingredients:-

Paneer 250 grams
Onion 2 (medium) no. cut in long thin pieces
Ginger 1" piece cut in long thin pieces
Garlic 8 kali cut in long thin pieces
Small cardamom 3 no.
Cinnamon 1" piece
Ghee or oil 4 tbsp
Tomato 3 (medium size)
Salt to taste
Red chilly powder 1tsp
Milk 1 to 2 glasses

Method:-

Hot the ghee in a pan.
Put onion, ginger, garlic, cinnamon and cardamom.
Fry it till the onion becomes light brown.
After that keep out all the things from ghee and make a smooth paste with tomatoin mixer.
Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilly powder.
Add paneer pieces and fry for two to three minutes.
Add milk and cook till the gravy become thick.
Garnish with chopped coriander.
Serve hot with paratas or rice.

Ingredients:-

firm tofu or use very soft paneer (but tofu preferable)
3 dry red chillies smashed
1 cut green pepper
1 onion cut into long slices.
1 cup cut spring onions
1.5 tsp corn flouroil for frying
1.5 tsp soya saucevinegar
1 cut green chilly

Method:-

Cut tofu into small cubes and keep aside.
Heat oil and fry onion and green chillyAdd cut green pepper and stir fry for 2 minutes on high flame.
Then add soya sauce, vinegar, dry smashed chillies and salt.
Add 1 cup water (or more as desired) and let boil.
Now add tofu to it and boil.
Mix corn flour in little water to make a paste and add to boiling mixture.
This makes gravy thick.
Thus your tofu curry is ready.
Serve it with Noodles or Rice.

Ingredients:-

Toor dal 1\2cup
Urad dal handful
Channa dal 1\2cup
White dal1\2cup
Masoor dal 1\2cup
Moong dal 1\2cup
Chawla dal 1\2cup
Chola dal1\2cup

For vegetables:-

Tomatoes 1\2kg
Methi 2 bunches
Palak 1 bunch
Coriander 1bunch
Arabi palta1stick
Red pumpkin 1small piece
Potatoes 1\4kg
White raddish 2
Red raddish 2
Carrot 4
Onions 1\4kg
Beans 1\2kg
Raw mangoes 1

For masala:-

Garam masala powder 2tsp
Red chilly powder 2tsp
Dhaniya powder 2tsp
Salt to taste
Pepper 2tsp
Jeera 2tsp
Dhaniya seeds 2tsp
Green chillies 6
Garlic 9small
Ginger 1small
Cardimum 6
Cinnimum 6

Method:-

Grind to paste pepper, jeera, dhaniya seeds, red chilly, green chillies, garlic, ginger, cardimum, cinnimum.
Wash and cut all the vegetables.
Chop greens and pressure cook along with dal and chop onions finely.
Heat 1 cup of oil butter or ghee and season with jeera.
Add onions and grind paste.
Fry well till brown.
Add dry powder, tomatoes, cooked vegetables, greens and dal mixture.
Allow to boil for sometimes.
Add salt and mix well.
Serve hot with rice or paratas.

Ingredients:-

Unsweetened khoa 1\2kg
Peas 1\2kg
Onions 1\2kg
Milk 2cups
Chat masala 2tsp
Salt to taste
Dhaniya powder 2tsp
Haldi 2tsp
Butter 2tbsp
Jeera 1tsp
Green chillies 6-8

Method:-

Heat butter season with jeera.
Add onions and green chillies fry till pink.
Add dry powder fry well.
Add khoa after it is well blended with milk.
Keep over slow flame and blend well.
Add peas with water garnish coriander and boil again.
Serve hot with raddish paratas and kulchas.

Ingredients:-

Onion 1/2kg
Tomatoes 1/2kg
Paneer 1/4kg
Ginger one small piece
Garlic 1tsp
Butter 50gms
Oil 1/2cup
Curd 1/2cup
Coriander handful
Red chilly powder 4tsp
Dhaniya powder 3tsp
Garam masala powder 2tsp
Jeera powder 1tsp
Fresh spice powder 1/2tsp
Cashew 2tsp
Khus-khus 1tsp
Melon seed 1tsp
Cardimum 2-3
Cinnimum 2-3
Cloves 2-3


Method:-

Slice the onions, fry till light brown in 2tsp of oil.
Grind to a fine paste and keep aside.
Cashew, khus-khus, melon seeds soak and grind into smooth paste.
Cardimum, cinnimum, cloves roasted and powdered.
Cut tomatoes and ginger into small pieces.
Fry them in the same oil.
Grind to a smooth paste and keep aside.
Heat oil and butter add the onion paste and garlic paste fry till light brown.
Add the cashew paste and fry well.
Add tomatoes pulp cook well till oil comes out.
Add the dry powders.
Finally add curd and cook well.
Add to cups of water, fresh spice powder, coriander and then paneer.
Serve hot with cream.

Ingredients:-

Black gram dal 1kg
White butter 300grms
Tomato pure 850grms
Fresh cream 100grms
Chat masala 4tsp
Red colour few drops
Ginger 100grms
Garlic 10-15flakes
Haldi 1tsp
Salt to taste
Red chilly powder 6tsp

Method:-

Boil the dal with water for two hours.
Add ginger and garlic paste when dal is 1\4 done.
Add dry powder when the dal is 1\2 done.
Add tomatoes and salt when dal is 3\4 done.
When dal is ready add butter and cook for sometimes.
After sometimes add colour to little water and add to the dal.
Cook for some more time.
Add cream and serve.

Ingredients:-

Ooty potatoes 1\2kg
Curd 2cups
Salt to taste
Tomato powder 1tsp
Haldi 1tsp
Red chilly powder 2tsp
Garam masala 2tsp
Ginger garlic paste 1tsp
Tandori colour (optional) 1\4tsp
Jeera 1tsp
Mustard seeds 1tsp
Curry leaves handful
Oil for seasoning
Coriander for garnishing

Method:-

Curd; salt-to taste; tomato powder; haldi; red chilly powder; garam masala; ginger garlic paste Tandori colour are for marinating.
Jeera mustard seeds curry leaves oil are for seasoning.
Pressure cook potatoes with water and prick with a stick or needle.
Soak in curd for marinating for 2 hours.
Heat oil and season jeera mustard and curry leaves.
Add potatoes along with the curd.
Roasts over slow flame until it turns golden yellow.
Serve hot with rice or roti.

Note:-

Cauliflower-65

Cauliflower 1\2kg can be used instead of ooty potatoes
Boil the water and put cauliflower which is cut into pieces.
Boil the cauliflower for few seconds then take out and separate cauliflower from water then proceed with the process of aloo-65.

Ingredients:-

Pepper 2tsp
Whole red chillies (gund molaga) 6-8flakes
Dhaniya seeds 2tsp
Cinnimum 6pcs
Garlic 8flakes
Ginger 1big size
Oil for frying
Red chilly powder 2tsp
Haldi 1\2tsp
Salt to taste
Bay leaves 2pcs
Jeera 2tsp

Method:-

Grind into paste- pepper; whole red whole chilly; dhaniya powder; cinnimum; garlic; ginger
Mix to the paste- red chilly powder; halide; salt and keep aside.
Pressure cook potatoes with skin and little salt.
Peel and prick the potatoes with a stick.
Simmer the grinded paste and keep aside.
Heat oil and season with jeera.
Fry the potatoes till thick golden brown.
Sprinkle little water cover and cook till it tender.
Garnish with chopped coriander.
Serve with curd.

Note:-

Raw banana1kg instead of potatoes.
Cut the banana into big pieces and boil 3\4 and continue with the process of dum aloo.

Ingredients:-

Onions 1/4kg
Nutmeg a pinch
Coconut grated 1tsp
Khus-khus 1tsp
Garlic 6
Ginger 1 small piece
Green chillies 6
Peas 1\2kg
Tomatoes 1\4kg
Oil 1\2cup (for frying)
Butter 1tsp
Cardimum 6
Cloves 6
Cinnimum 6
Bay leaves few
Jeera 1tsp
Dhaniya powder 4tsp
Chilly powder 4tsp
Tamaric powder 1tsp
Salt to taste

Method:-

Boil the peas with salt and keep aside.
Grind into paste onions; nutmeg; coconut grated; khus-khus.
Heat oil in a pan along with butter and season with jeera and cardimum; cloves; cinnimum along with bay leaves.
Fry onion paste till brown and add dry powder.
Wash and grate tomatoes.
Add the tomato pulp and simmer for some times till oil leaves the pan.
Grind into paste ginger; garlic; green chilies.
Add the garlic; ginger; green chilies paste and boiled peas with water.
Simmer till the gravy thickens.
Remove and garnish with coriander leaves.
Serve hot with bread.

Note:-

Instead of green peas we can use 1\2kg of cauliflower.
Boil the water. Put the cauliflower in the boiling water and wait for few seconds then separate water and cauliflower and proceed with the process of green pea’s masala.