Healthy Cucumber KOfta curry || No Onion No Garlic || 2 tbsp oil

Cucumber kofta curry which is called Kheera or Kakdi in Hindi.

If you got bored with lauki kofta or veggies koftas, try this super delicious and and healthy recipe.

No Deep fry, No Onion and garlic , NO cream , No cashews.

only in 2 tbsp your Cucumber curry is ready.

Let's Prepare.

Ingredients

3 Medium size Cucumbers

For Koftas

1 tbsp oil

1/2 tsp cumin seeds

1/8 tsp Hing (Asafoetida)

1/4 tsp Turmeric powder

1/4 tsp red chili powder (optional)

1-2 green fine chopped green chili

1/2 tsp grated ginger (optional)

2-21/2 tbsp Besan /Gramflour

1/4 tsp salt or as per taste

For Curry

1 tsp oil.

A pinch of hing.

1-2 green chili

1 small piece of ginger

1 medium size roughly chopped tomato

1/4 tsp turmeric powder

3/4 tsp salt or as per taste.

1 1/4 beaten Curd

whole spices(immumity booster)

1/4 tsp cumin seeds

1/4 tsp coriander seeds

1 bay leaf

1 small piece of cinnamon

1-2 cloves.

1 big cardamom

Method :-

Firstly,

Peeled the cucumber

Reduce bitter taste of cucumber

Cucumbers are a healthy snack, but they often have a bitter taste. You can get rid of this bitterness by thinly slicing off both ends and and sprinkle some salt rubbing one piece against the cucumber.

This step is important.

Wash the cucumber

Grate the cucumber  in grater or food processor.

Transfer all the cucumber into cheese cloth or any cotton clothe.

Squeeze as much as you can.

(Don't waste that cucumber squeezed water , you can knead the dough or you can drink it with some salt and lemon juice .)

now heat 1 tsp oil in a pan.

Add cumin seeds and hing.

Saute for few seconds.

Then add green chili and grated ginger.

saute for few seconds.

Add grated cucumber and mix well.

Add turmeric and red chili powder.

Mix well.

and cook it on high gas for 3-5 minutes or until it become dry.

Stir continuously.

Add 2 tbsp besan or required. in the grated mixture and stir fry  it on medium gas for 3-4 minutes more.

When the mixture become dry then transfer it into the plate.

Let it cool for some time.

Then add 1/4 tsp salt mix well.

Heat Appe pan. spray some oil .

With the help of spoon add cucumber mixture into appe pan. Make koftas. Sprinkle a drop of oil on each koftas.

Cover with lid and cook it on medium to low gas for five minutes.

Then flip it with the help of spoon or fork. and cook it for 3-4 minutes more on medium gas.

Or until it get cooked  completely.

KOftas are ready.

Transfer it into a plate.

Now gravy time.

Heat 1 tbsp oil in a pan.

Add hing  and all Whole spices. saute for few seconds.

then add roughly chopped green chili, ginger and tomato.

mix well and 1/4 cup water and cover with lid.

Cook it for 5 minutes on medium gas or until it become tender.

Let it be cool for sometime.

Then make fine puree.

Now heat pan. Add puree (No need to add oil)

Add turmeric powder and cook it for 2 minutes then add beaten curd/yogurt.

and cook it for 4-5 minutes. Stir continuously.

Add salt and mix well.Cook for few seconds more.

Since koftas are cooked completely and soft , then you don't need to cook koftas in curry.

Take serving bowl, add koftas and pour hot curry over it.

Healthy and delicious cucumber koftas are ready.

Serve with chapati or parantha.

Tip:-

If you want , you can add onions  in koftas or curry

If you want you can make this gravy without tomato , just add sour yogurt.

Paneer Kofta Airfryer recipe

Paneer kofta very soft , delicious and super healthy.
No potato, No maida, No cornStarch, No baking powder/baking soda.

No deepfry, no shallow fry

Very simple and healthy Airfryer recipe .

It is very rich , creamy and delicious dish because koftas made from Paneer which is stuffed with dryfruits and gravy is made from cashew , tomato and whole spices.  It goes well with chapati, naan , poori and parantha.

Try this healthy and delicious recipe and share it with your friends and family.

 Ingredients
 For Koftas
1 cup grated Paneer
A pinch of salt

For Stuffing
Some Cashews and some raisins

Oil for greasing

For curry

For puree

1/4 cup Kaju  (cashew)
1 tbsp Poppy seeds (khas-khas)
2 medium size tomatoes
1 small onion
1 green chilli
A small piece of ginger
1 tbsp oil

1/4 inch cinnamon stick
2 clove
1/4 tsp cumin seeds
4-5 coriander seeds






 For Curry
1/2 cup of water or as required
3-4 tbsp cream
A pinch of cardamom powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chili powder (also can use kashmiri chili powder)
3/4 tbsp sugar
1/2 tbsp salt (or as per taste)
2 tbsp oil


Method 

 In a plate / bowl , add grated paneer and salt . Mix well. Knead the mixture for 3-4 minutes, until it become soft.
In a bowl, take some raisins and cashew. (You can add coconut powder in stuffing).


Divide the dough into equal parts and give each part a round shape of ball.
Grease your palm lightly with oil/ghee.
Take one ball and flatten it in the center and put 2 raisns and 1-2 cashews pieces and carefully wrap from all the side and make round ball. Repeat the process with other balls and make koftas.

Airfryer time.
no preheat.
You don't require to preheat airfryer .
Just set 160 C for 5 minutes. and keep koftas in airfryer.
after 5 minutes turn and keep it for 2-3 minutes more at same temperature.

Now just for light brown color keep koftas for 2-3 minutes at 180 C.

Since we are not adding any potato, maida or cornstarch, so we don't need to cook for long time.

Your super soft paneer koftas are ready.

Gravy

• Add all puree ingrdients and add some water. cooked it on medium gas until it become soft and cooked.
  
  

  

  After it cooled down , make puree.

  

   While making puree add some water if required. Since we have cashews, so for cooking and blending we need some water.
  
• Heat the oil and butter in a pan on medium heat. Add some turmeric powder, red chili powder and garam masala . Saute for few seconds. Prepared puree, sprinkle salt and mix. Let it cook till all the moisture is evaporated and it starts to leave the sides of the pan.
• Add some water and cooked again for 2-3 minutes.
• Add sugar and cooked it for 4-5 minutes on slow gas.
• Add cream and cook it for 2-3 minutes. 
• Sprinkle some cardamom powder.                                                                                                                    
  Gravy is ready . turn off the gas.
 

 Serving time. 

Take serving dish. Add koftas and cover the koftas with hot gravy. Garnish with some cream /paneer.  Enjoy

Since koftas are very soft , so you don't need to cook in th gravy.

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Spinach Kadai Paneer

 Kadai paneer with little twist ..
 If you get bored with traditional kadai paneer , try this ..I am sure you will like it.
Healthy , yummy and easy to make.



Ingredients 


 1 1/2 cup  blanched and puree spinach
1/2 cup red bell pepper cut  into length wise
1/2 cup green bell pepper cut  into length wise
1/2 cup onion  cut  into length wise
1 tomato deseeded cut into lengthwise

 Around 1 cup paneer cut into length wise

11/2  tsp kadai masala
Salt to taste

1 tsp oil
1/2 lemon juice
salt to taste

2-3 tbsp cream



Method

 In a sauce pan, add oil  , when oil is hot then add Onion and bell peppers  and stir fry for 3-4 minutes or until it become tender.

Add Tomato and stir and make tender. 

Add  salt and kadai masala and mix it . 

 

add some water and cook it for 2 minutes.

Add spinach puree and mix well and cook it for more 2-3 minutes. 

Add cream and mix well. cook it for more 1-2 minutes.

Turn off the gas. Add lemon juice and mix it.

Garnish with some onion and cream and serve hot with chapati.

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Spinach Kebab in Tomato Gravy

Spinach(Palak) is healthy since it contain Vitamin C which is good for your health...

If you like it but got bored with traditional recipes like palak paneer or palak soup..

try this recipe ...it's healthy , no deep fry and definitely delicious...

Its  very simple to make with few ingredients ..

 

My family likes to eat spinach ..so I always try to make something from spinach.

http://indiantummy.blogspot.com/search/label/Spinach

Spinach Kebab filled with dry fruits simmered in tomato gravy.

It is awesome recipe which has flavor of spice and sweetness of cashews, raisins & coconut .

It is rich dish which goes well chapati, naan, puri, parantha and rice.

                  

Ingredients

Kofta

300 gm or 10 oz Spinach

1/2 tsp green chili paste

1/2 tsp grated ginger

1/2 tsp salt or as per taste.

11/2 tbsp Besan/gram flour

Stuffing 

6-7  chopped cashews or as needed

6-7 raisins or as needed

2 tbsp coconut powder

Gravy

3 tomatoes

1 green chili

A small piece of ginger

1/4 tsp Kashmiri red chili powder

1/2 tsp garam masala powder

11/4 tbsp salt or as per taste

1 tsp sugar or as per taste

1/4 cup water ( or as required )

1/2 cup cream

1 tbsp Shahi paneer masala

1 tbsp oil

Garnishing

Some cashews, raisins & cream

Method

Prepare Koftas

Blanching Process 

Wash Spinach in water to get rid of dirt.

Boiled the water, Add spinach for 2 minutes. Turn off the gas.

Then Keep the Spinach in cold water (Icey water)

Cold water help to retain green color of Spinach

Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make kebabs.

You can use muslin cloth, or just press between your palm. After Squeezing ,

Blend Spinach in blender(without water) or just do finely chopped.

Heat non stick pan, add besan and stir it for 1-2 minutes on medium gas continuously.

Make sure it should not burn.

Add spinach puree , add salt , green chili paste and ginger. Stir on high gas for 2-3 minutes or until mixture become dry.

Keep it aside for room temperature.

Now in a plate , take some cashews, raisins and coconut powder .

Divide the spinach mixture into 5-6 parts.

Take one part and press in it in the middle and put 1 cashew , 2 raisins and coconut powder and cover it properly and and press it between the palms. make kebab shape.

Prepare all kebabs. and keep aside.

Heat 1 tbsp oil in a pan.

when the pan hot, add kebabs and cook it for 2-3 minutes. then flip and cook it more for 2-3 minutes on medium-high gas.

(Be carefully while cooking since kebabs are very soft. )

Kebabs are ready.

 

Gravy

In a blender, add tomato, green chili and ginger and make puree.

Heat oil in a pan. After few seconds when oil is hot, add red chili powder, coriander powder, turmeric powder ,  and garam masala . Stir few seconds then add puree and water and cook it for 7-8 minutes on medium gas.

Now the puree has cooked. Add salt, sugar and Shahi paneer masala and cook it for 2-3 minutes. Add  cream and cook for minute. Turn off the gas. Add pinch of cardamom powder . Your gravy is ready.

Plating time :-

Kebabs are very soft and already cooked, so you don't need to cook it .

Just add kebab in hot gravy when you are going to eat.

Note:-

1)Whenever you are going to serve then add kebabs in gravy otherwise kebabs might be break.

2)While making kebabs, spinach mixture should be dry, otherwise its hard to make kebab

3)If you find that you are not able to kebab properly because mixture is sticky, then you can add some binding agent like corn flour, bread crumbs etc....

but kebabs can be little hard ..

For this you need to cook kebabs in curry.

4) You can use roasted garam masla instead of shahi paneer masala.

5)You can also use Onion & garlic.

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Thankyou

Shaam Savera (No Onion / No Garlic)

" Shaam Savera " is a signature recipe of Chef Sanjeev Kapoor.

Its very interesting recipe as it sounds. In this recipe Paneer hides in the shades of Spinach and sink in the Tomato Gravy.

In simple Words, Spinach koftas stuffed from Paneer dumpling in tomato gravy and presented in special way.

This dish also a sign of Tricolor , since it has three colors.

Paneer, palak (Spinach) and Tomato are main three ingredients of this recipe.

Here I am giving No onion/No Garlic version of this recipe. Enjoy this recipe with Naan/Chapati/Stuffed Parantha.
 
I hope you will like it. Share with your friends and family and give us Your comments.

Ingredients 


For Koftas

Spinach 300 gm/ 10 oz
1/4 tsp salt
1/4 tsp green chili paste
1/4 tsp ginger paste
2 tbsp Corn starch/ corn flour


1 cup grated Paneer
A pinch of salt
 A pinch of cardamom powder

Oil for frying Koftas

For Curry

3 Tomatoes
6-8 cashews
1 green chili
A small piece of ginger
salt to taste
1/4 cup of cream or as needed
1/2 tsp Kashmiri red chili powder
1/2 tsp coriander powder
1 tsp Roasted garam masala powder


2 tbsp oil
1 1/2 tsp sugar/honey or as needed
A pinch of cardamom powder
1 tbsp corn starch/corn flour
2-3 cups of water or as needed

Method 



Spinach Koftas (Stuffed from paneer)

For Outer Layer

Blanching Process 

Wash Spinach in water to get rid of dirt.
Boiled the water, Add spinach for 2 minutes. Turn off the gas.
Then Keep the Spinach in cold water (Icey water)
Cold water help to retain green color of Spinach
Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make koftas.

You can use muslin cloth, or just press between ur palm. After Squeezing ,
Blend Spinach in blender(without water) or just do finely chopped.
Now add 2 tbsp Corn starch and pinch of salt, 1/2 tbsp green chili paste  and mix well.
Now your Spinach is ready to make koftas.
now divide into five parts and make balls.

For Inner layer


In a bowl, add grated paneer, pinch of salt  and a pinch of cardamom powder. Mix well.
Make the 5 paneer small ball or which can be fit into Spinach balls.
Now take one spinach ball , flatten it and put one paneer ball and wrap from all the side and make round ball. (Wrap carefully, stuffing should not come outside).
Repeat the process with other balls.
Now Koftas are ready.
                                     

Heat oil in a pan/kadai for frying the koftas, you can use appe pan also for healthy option.


Oil should be medium hot.
Tip --    
Before frying koftas , first thing when your oil is hot then drop little ball of Spinach mixture or one small kofta and see that it is frying well or not . if it is spreading that means koftas are not ready to fry. 


You can do one thing here , just take some corn flour/corn starch and roll your koftas and then fry the koftas.


Fry koftas on medium heat so it can cook evenly and properly .
Keep it aside on tissue paper.

Gravy time :- 


Heat one tablespoon oil in a pan.
Add chopped Tomatoes, cashews and 1 chopped green chili and 1/2 tsp ginger paste.
and cooked til they turn tender . it will take around 6-8 minutes. Keep stirring in between .
Turn off the gas and let the mixture cool down.


Add this mixture into a blender and make a smooth  puree, you can add some water as needed to make smooth puree.

Heat oil in pan. Add red chili powder, coriander powder, garam masala powder and salt . Stir for seconds.
(I am using homemade roasted Garam masala powder ).

Add puree and 1/2 cup of water and mix well.. cook it for 6-8 minutes on medium gas. Add 1 cups of water or as needed

mix 1 tbsp corn starch/corn flour with 1/4 cup of water and add into puree.
Cook it for 2-3minutes.
Add sugar and cardamom powder .
Add 1/4 cup cream and mix well. cook it for 1-2 minutes and turn off the gas cover it with the lid.
Halves the koftas and put them on the top of gravy.
(that's why gravy should little thick, it the consistency of gravy is not proper then koftas will sink).

Do not boil  koftas in the gravy as they are liable to break .

Serve hot with naan or chapati or parantha. Garnish with some cream.




Here are some more important Tips which may be need to make this yummy recipe.

1) Spinach should be squeezed properly. if Spinach has water then koftas won't make good. and you have to add binding agent that will be koftas make hard. (I have experienced of this fault )

2) Don't cook koftas in curry, since koftas are very soft so they can be break while cooking.

Spinach Koftas recipe
http://indiantummy.blogspot.com/2015/10/stuffed-spinach-kofta-in-cashew-tomato.html




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Pakode ki Sabji (Fritters in Curd Tomato Gravy)

If we have left overs Pakode , and we don't want to eat again .....definitely we don't want to waste ....so what we have option...
Here is the one option Pakode ki sabji which can be complete main course .

So let 's make yummy and delicious dish with left overs pakoda and few ingredients which are very easily available at your place.


You can make this dish with any type of pakode (bread pakode, aloo, spinach, onion, eggplant, cauliflower etc............)

Even you can make this recipe with fresh pakodas as well....
Enjoy this dish with any paranthas, chapati or rice....






For 2-3 People

Ingredients :-

Some left over pakode

For curry,

Two tomatoes
1 green chili
1" ginger piece

1 finely chopped onion
3/4 cup whisked curd (yogurt)

1 cup water

salt to taste
1 tsp cumin seeds
A pinch of Asafoetida(hing)
1/4 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp Garam masala powder
some finely chopped cilantro

1 tbsp oil

Method :-

In a blender, add tomato, green chili and ginger and make puree.

In a pan heat one tbsp of oil , add cumin seeds, when it cracks then add hing, chopped onion, stir it add all spices except salt.....

stir it for 2-3 minutes.





When onion cooked , then add puree and stir for 4-5 minutes on medium gas.

Now add curd and mix well .....stir for 2-3 minutes , add water ...
 and cooked it for more 4-5 minutes.
Add salt and cooked it for more 2-3 minutes on medium gas






Add pakodas in curry and cook it 2-3 minutes more....(I have some cauliflower pakode, some spinach-onion and some potato pakode)


  
garnish with cilantro ...

Serve hot with chapati or paranth or rice......





















Tips:- 

1) You can adjust spices as per your taste
2) You can adjust quantity of water as per desire consistency.




Enjoy!!!!











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Khoya kofta (No Onion/No Garlic)

Khoya kofta

Khoya Kofta in tomato cashew gravy. Koftas are made from khoya and stuffed with dryfruits.

Gravy is made from cashews, Paneer and Tomatoes.

No onion /No Garlic recipe .... Serve with any type of bread, rice etc.

(My mom's recipe)

 Ingredients:-


For Kofta
Around 11/2 cup grated Khoya
2 tbsp corn starch(or Maida)
1/4 tsp salt
1 medium size boiled and grated potato


For Kofta's stuffing
2 tbsp finely chopped cashews
11/2 tbsp finely chopped Raisins
2 tbsp grated coconut


For Gravy
2 Medium size roughly chopped Tomato
1 Green chili roughly chopped
1 inch ginger piece roughly chopped
3/4 cup cashew pieces roughly chopped
1 1/2 tbsp Poppy seeds (khus-khus)
1/2 cup grated Paneer

1/4 tsp cumin seed
2-3 black pepper
1 bayleaf
1 small piece Cinnamon stick

1/4 tsp cardamom powder

1 tbsp sugar (or as required)
11/4 tsp salt  (or as required)

1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp Garam masala powder

1/2 cup Cream
1/4 cup  milk
1/4 cup water


2 tbsp oil

For Garnishing

Cilantro
Some shredded Paneer


Method :-

Koftas

Take a bowl , add all ingredients of koftas and mix well.

Knead the mixture for 3-4 minutes and make soft dough.

For stuffing , mix  all stuffing ingredients in a bowl .

Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, and raisins should be in each and every koftas) and carefully wrap from all the side and make cynidrical ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.

(1 .You can make koftas in any desire shape

2. While frying koftas , first thing when your oil is hot then drop little ball of koftas dough and see that it is spreading or not , if it is that means dough is not ready to fry. Then you will have to add little more Maida/corn starch and check it again. But don't add more maida/corn starch other wise Koftas will become hard.)

Heat the oil in a pan for frying the koftas. Make sure oil neither should be hot nor cold.
Put the koftas in the oil , cook the koftas until they become light brown in color.

Gravy
Heat one tea spoon oil in a pan . Add cumin seed , black pepper , bay leaf  and cinnamon stick.
Stir it for few seconds. Add  tomato , green chili , ginger , and 1/2 cup water ... Boil it for 10 minutes on medium gas .

After it cools down , make puree.

Blend the cashew with 1/2 cup milk in a blender.
Add poppy seeds powder  in cashew paste and again blend for few seconds.
Cashew paste is ready.

Heat 1 tbsp oil in a pan. Add turmeric powder, red chili powder, coriander powder and stir for few seconds. Add cashew paste and stir for 6-8 minutes on medium gas continuously.

Now Add Tomato puree ...Stir for 5-6 minutes on medium gas.

Add grated Paneer,  milk and water. Mix well. Stir for 3-4 minutes on medium gas.

Add salt and sugar. Stir for more 1-2 minutes.  Add cream and stir for 1-2 minutes. Add Garam Masala powder .Stir for few seconds. Turn off the gas. Add Cardamom powder and cover with lid.

 Curry is ready.

Tips :-

1) Koftas should be cook on medium gas otherwise it will be uncooked from inside.

2) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in  a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.

3) Quantity of water and milk can adjust as per thickness of gravy.

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