Home Recipe Index Contact Me Copyright About Me

Thursday, August 28, 2008

Lauki ke kofta

Lauki(Doodhi) Ke Kofte

Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating.


500 gms lauki peeled and grated
2 table spoons besan / gram flour
2-3 green chillies
Little grated ginger
Salt to taste
1 tea spoon red chilli powder
Finely chopped few coriander leaves

Ingredients for gravy

2 medium sized onions finely chopped
2 medium sized tomatoes grated / puree
1 small capsicum chopped
2 green chillies
Little grated ginger
2-3 flakes garlic
Few chopped coriander leaves
salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon garam masala
2 sticks dalchini / cinnamon
3-4 bay leaves / tej patta
1 big cardomom / badi elaichi crushed
3-4 cloves
oil for frying and cooking
water that is extracted from lauki and kept aside

Method for kofta

Grate the lauki and squeeze out water from it completely.
Store the water in a bowl separately.
To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well.
Now add besan to bind and make round or oval balls.
You can apply oil to your palm before making balls to avoid koftas sticking on your hands.
Then deep fry these koftas simultaneously to golden brown colours. The size of koftas can vary according to the liking of every individual.

Method For Gravy

Heat 3-4 table spoons of oil in a heavy bottom vessel.
Put dalchini, crushed elaichi, tej patta, cloves let it splutter in oil then add green chillies, garlic, ginger, onions and cover the vessel for few minutes on medium flame, keep stirring in between and cook till onions turn brown in colour
Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well.
Now again cover the vessel.
Keep stirring at intervals and check if the gravy is even and well blended.Now add chopped capsicum and again cover the vessel for few min
You can add the extracted water from lauki now and let the gravy boil.
Sprinkle garam masala.
Now since the gravy is ready switch of the gas.
The gravy should neither be too thick nor too thin but medium.
At the time of serving heat the gravy, transfer in serving dish add the koftas now and garnish with coriander leaves.
Do not add the kofta before serving as it will absorb all the gravy.

My First Award!!!!!

EC of Simple Indian Food have passed on this 'Wylde Woman Award' to me.

Thank you so much EC for considering me worthy of this Award. It gives me a lot of motivation to keep my blog alive with lotss of new post
Thank u So much!!!

The rules of this award are:
1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post

2. Link back to this blog site http://tammyvitale.typepad.com/ Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy.

Passing this on to


Wednesday, August 20, 2008

North Indian Kadhi

Kadhi (Hindi: कढी) is a traditional North Indian dish like soup that is eaten with rice and roti. It is prepared by mixing chickpea flour (besan), yoghurt and water and cooked over medium heat. North indian style kadhi is usually spicy and also contains fried chickpea flour and vegetable balls pakoras


For the Sauce:
• 2 cups extra-mature or 'khatta' natural yoghurt
• approximately 4 cups water
• 4 tbs. gram flour or besan
• 1 tbs. cooking oil
• 1/2 tsp. fenugreek or methi seeds (too many will make kadhi bitter)
• A pinch of asafoetida or hing powder
• 12-15 curry leaves or Kadhi patta
• 1 1/2 tsp. salt, adjust to taste
• 1/2 tsp. chilli powder
• 1/2 tsp. turmeric powder
1 tsp. cumin seeds
• 4-5 small, dry red chillies

For Dumplings or Pakore:
• 2 cup gram flour or besan, sifted to remove lumps
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• Water to make batter
• 2 cups oil for deep frying

For Tempering or Tarka:
• 1 1/2 tbs. ghee
• 1/2 tsp. chilli powder


1. Making Kadhi Sauce:
2. Place yogurt in a bowl, add sifted besan and beat together, to make a smooth batter. Add salt, chilli, turmeric and water. Mix well.
3. Heat oil in a pan/preesure cooker(smthg deep) and add fenugreek seeds,whole red chilli,curry leaves and asafoetida powder. As soon as the cumin seeds begin to splutter or turn brown, add the yoghurt-besan mix.
4. Bring to boil, stirring frequently, until it stops trying to rise and boil over. Turn heat down to medium.
5. Let it simmer gently, until the sauce reaches a custard like consistency. Placing a heavy ladle in the pan helps to stop it from boiling over during simmering. Stirring from time to time also helps to keep it from boiling over.
6. Allow kadhi to cook on low heat for at least 1/2 hour.
7. While the Kadhi is cooking make the dumplings as follows.
8. Making Pakoras or dumplings:
9. Place all ingredients for dumplings in a bowl and make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice.
10. Heat oil to a medium heat (just beginning to smoke), in a wok or kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
11. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Do this gently, from the side of the wok, to stop the oil from splashing on to your hands/face. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
12. When the sauce is ready, add pakoras/dumplings to the kadhi, stir and turn heat off.
13. Tempering: Before serving, heat the kadhi and place in a serving bowl.
14. Heat ghee in a large ladle or small pan. Add Chilli Powder.Pour it over the kadhi. Cover with a lid immediately. This will allow the flavours to infuse.
15. Serve with Rice or chapati.

TIP: If u dont have Khaata yogurt then to give that taste to kadhi add 1 tsp of Citric Acid..it will give the same "Khaata" taste to kadhi

I m Sending this as my Entry for Curry Mela of Srivalli

Tuesday, August 12, 2008

Mint-Ginger Lemonade

A Perfect drink for hot Summers!!!


For 2 Glass u need

Mint leaves - 8
Ginger - 1 piece
Sugar - 6 tbs
Juice of one Lemon
Black Salt ("kala namak" u can easily get it in any Indian store)
Chilled water


Crush mint leaves, ginger in 1/2 glass of water and bring it to a boil
Stain the water and place it in a large bowl
Add lemon juice ,salt and sugar.Stir well until the sugar get dissolved.Add Chilled water.
Put this mixture in a serving glass.Garnish with few mint leaves .
Its just refreshing on a hot summer day.

Tip:To decorate glass edge,make the edge wet with the help of water.In a bowl take sm good amount of sugar.Dip the edge of glass into it and put it in freeze foe 15-20 min..Take it out just before serving.

I m sending this as my entry for EC event AFAM Aug'08:Lemon

Sunday, August 10, 2008

Mix Veg - North Indian Style

My Mom used to make this mix veg that too without onion n garlic and that taste awesome.Its lil sweet n salty in taste which makes it different from other recipes.I tried it with onion n garlic and it too turned awesome but yaa it doesnt have the taste of my mom hands....

2 cups chopped mixed veggies (carrots, peas, beans, cauliflower etc.)
1 capsicum cut length wise
1 tomato chopped
1 onion cut length wise
1 cup cabbage chopped
1 tsp. ginger, finely grated
3-4 flakes garlic, crushed or grated
2-3 green chilli
1 Bunch Methi leaves(i use 2 block of frozen methi)
1 tbsp. coriander leaves
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
salt to taste
1 1/2 tbs sugar
2 tbsp. Mustard oil(U can use any other oil too,but mustard oil gives it a good/diff taste)
1/2 tsp. each cumin, mustard seeds

Heat oil in pan/kadahi,put 1 tbs of salt and make it real hot
TIP:By making oil hot the mustard oil smell will go away and by adding salt it will give a nice colour to vegetable)
Add both the seeds.
Allow to splutter,add asafetida.
Add garlic, ginger, onions, cook till onions are transparent.
Add capsicum, chopped veggies, cabbage,Green chilli and methi leaves.
Stir, add all masalas and sugar,if needed add 1/2 cup of water though veggie will leave sm water so be careful while adding water(i never add it).

Cover lid, allow to cook.
When Done garnish with chopped coriander.
Serve hot with ur choice of bread.

Thursday, August 7, 2008

Veggie Quesadilla!!

What is Quesadilla??
A quesadilla is a dish in Mexican cuisine or Tex-Mex, which involves cooking ingredients, most importantly cheese, inside a corn or wheat tortilla or a wrapping of masa (cornmeal dough)). The word comes from Spanish, and literally means "little cheesy thing" (from queso, or "cheese", + ada, an adjectival suffix, + illa, a diminutive suffix).
[keh-sah-DEE-yah] A flour tortilla filled with a savory mixture, then folded in half to form a half-moon shape. The filling can include shredded cheese, cooked meat, refried beans or a combination of items. After the tortilla is filled and folded, it's toasted under a broiler or fried. Quesadillas are usually cut into strips before being served, often as an appetizer

As filling can be of any choice,being a vegetarian i choose to make Veg Quesadilla!!!
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil

Veggie:(Use whatever available in ur Kitchen)
I prefer:
1 Onion Cubed
2 Mushrooms Cubed
1 Green pepper(or/and any other colour pepper) cubed
1 Clove garlic
Green onions
1-2 Green chili
Black Pepper
pinch of oregano

Heat a pan,add 1 tbs spoon of oil stir fry the veggie until soft(not completely it should be crunchy),add salt,pepper n oregano.Keep aside.
Sprinkle 2 tablespoons cheese over one half of a tortilla. Place Veggie mixture, barely overlapping, on top of cheese. Then sprinkle 2 more tablespoons of cheese on top of the veggies and fold the tortilla in half.Try to press the open side with the help of fork. Repeat with remaining tortillas.

Heat tawa over medium-high heat,sprinkle 1 tbs of oil and cook quesadilla until the cheese melts and the tortillas are golden brown on both sides, about 2 minutes per side. Repeat with the remaining tortillas.
Serve hot with Sour Cream or Ur choice of salsa..

Sunday, August 3, 2008

Aloo-Methi Pakoda

So what does one do on a evening after it rains?
Yes.....craving for 1 cup of tea with some pakoda..
Yesterday it was raining here and i feel like eating sm pakoda.So thought of trying this Methi pakoda n they turned awesome
Here i go with the recipe...

2 Potato-Boiled
Besan - 2/3 cup
Methi-2 block[i used the frozen one] else u can use 1 bunch of fresh Methi
Green chilli-2-3
Anardana-1 tbsp(if u dont have it then use 1tbs of Amchur Powder)
Rice Flour-1 tbs(optional it will make the pakoa crispier)
Red Chilli Powder - 1 tbsp
Dhania Powder - 1 tbsp
Salt to taste.

Mash the potatoes in a bowl(dont mash it completly)
Mix all the above ingredients.
Heat oil in a heavy frying pan.
Drop spoonfuls of batter into the oil.
Deep Fry the pakoras until golden in color.
When cooked, drain the excess oil on a sheet of brown paper or paper towels.
Serve hot with chutney.

I am sending this as my entry for RedChillies Herb Mania fenugreek

Saturday, August 2, 2008

Dahi Vada

My Favorite Yummmy Lentil Dumpling in Yogurt sauce

For the Dumplings:
1 cup moong dal (yellow lentils), washed
1/4 cup urad dal(white lentils)(Basically i take 1:4 ratio)
1 green chile
1 inch (2.5 cm) piece peeled fresh ginger
Pinch of asafetida
Salt to taste
Oil for deep-frying
1 teaspoon cumin seeds
Garnish: 2 Tablespoons tamarind chutney

For the Yogurt Sauce:
2 cups fat-free plain yogurt
1/4 cup water
1/4 teaspoon salt

Soak both the dal (lentils) in water atleast for about 6 hours(i usually soak it in night). Drain the dal.

In a food processor/blender, grind together the dal, green chile, ginger, asafetida. if necessary add a tablespoon of water to make the blending easier, (try to avoid adding water). Place the mixture in a bowladd lil salt and whisk as much as u can,this will make the dumplings softer and fluffier.The more u whisk more softer it will be.
TIP:Way to check that it whisk well is drop a lil mixture in the bowl of water if it comes up fully then its done and if its still half in water n half out of water u need to whisk it more

Heat the oil in a wok over medium heat. Drop a teaspoon of the dal mixture into the oil; if it rises to the top immediately, the oil is ready. Working in batches and not crowding the dumplings, place a tablespoon of the dal mixture in the oil and fry, turning, until golden brown, about 1 minute. Drain the dumplings on paper towels. Repeat until all the dal mixture is used up.

Soak the dumplings in a bowl of hot water for 10 minutes.

Meanwhile, make the yogurt sauce. In a medium bowl, whisk together the yogurt, water, salt until smooth.

Drain the dumplings. Squeeze each one between the palms of your hands to remove excess water. Do not squeeze too much

In a small skillet over medium heat, toast the cumin seeds, stirring frequently, untl fragrant and dark brown it will take about 1 minute.

In a serving dish, arrange the dumplings in rows. Pour the yogurt sauce over the dumplings. Garnish with the cumin seeds, and the tamarind chutney.Recipe for tamarind chutney is here...
Serve it in a chat party or serve with main course..