Khasta Kachodi/poori from the left over Moong dal (cooked Moong lentil)

We should not waste anything..
This is recipe from left over cooked Moon Dal.

Ingredients

11/2 cup left over Moong dal
11/2 cup wheat flour
1/4 cup Sooji/Semolina
1/4 cup Gramflour/ besan

(Note :- you can add Bajra flour, jowar flour, maida flour , Since I am using here multigrain wheat flour)

4-5 tbsp oil

water as required

1/4 tsp Carom seeds (Ajwain)
1 tsp salt
1/2 tsp green chili paste (you can use red chili powder )

(Note :-   You can adjust spices as per your taste, since dal have already spices.)


For Stuffing 

2 boiled, peeled and mashed potatoes.
A pinch of hing
1 tsp salt
1/2 tsp red chili powder
1/2 tsp  Mango powder



Method :-

In a bowl,

Add dal, all flours , salt, carom seeds, green chili paste and mix well.
Add oil and mix well until all oil mix well into flour and flour started to bind.
  If you think you need some water, add gradually and knead semi hard dough.
Keep it for 10-15 minutes for resting.

In another bowl, add all stuffing ingredients and mix well.


Here Stuffing part is optional, you can make Stuffed kachodis or you can make just Khasta pooris.

Both will be delicious.

Heat oil in a pan for deep frying

1. Divide the dough into equal portions. Depend on the size of Kachodis/pooris .
2. Similar way divide the potato stuffing into equal portion and make the ball.
3. Roll out each portion of the dough into a circle.
4. Place one portion of the Potato filling in the center.
5. Bring together all the sides, seal it tightly and remove any excess dough.
6. Either Roll the filled portion again into a diameter circle, while ensuring that the filling does not spill out. or Take the sealed ball between the palm and press it. 
7.  Repeat it and make all the kachodis.
8. Heat the oil in frying pan over medium heat ......frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow. 
9. Fry them on medium-low gas. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat/gas, they will get soft and will not be crispy.   
10. Drain an absorbent paper and keep aside.
11. Deep fry Other kachoris too.
12. For khasta dal pooris, Skip stuffing part.          
 

Kachodis and pooris are ready. Serve with Curry or any dry sabji or pickle or green chutney.

 

Note:-

(Dal should not be in thin consistency. otherwise it will he hard to knead dough)


 





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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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Kathi roll/Frankie/Paneer bhurji roll

Paneer Bhurji roll/Kathi roll/Frankie....

This is all time favorite dish for everyone...
Very yummy, easy to make and healthy recipe of kathi roll is here...
I am making Paneer bhurji roll, you can make this roll by stuffing veggies, potato , paneer etc....

We can make this recipe from leftovers too....

Its kid's friendly dish. You can give your kids kathi rolls in their lunch box...They will really enjoy .Its complete lunch


I am using wheat flour for making rolls...
If you want you can use Maida flour or half maida & half wheat flour

Here is the recipe of paneer bhurji
http://indiantummy.blogspot.com/2017/10/paneer-bhurjeescrambled-paneer.html





Ingredients:-

11/2 cup Wheat flour
Salt to taste
2 tbsp oil
Water as per needed
Paneer bhurji

Mint-cilantro chutney, lemon , onion, chaat masala (As per requirement)

Method:-

In a bowl , add wheat flour, salt and oil and mix well.
Add water and knead soft dough (like chapati dough)



Keep dough aside for 15-20 minutes.
Divide the dough into equal parts
Roll one ball ...roll it thin as much as you can


Heat tawa/skillet/pan on high medium gas.
Keep the roti on tawa and cooked it ...flip it and cooked it ...










Now we have panner bhurji, Mint-cilantro chutney, lemon , onion, chaat masala.
Assemble
Spread chutney over the chapati..
Add Some onion, Paneer bhurji
Add some lemon juice , more Onions and sprinkle some chaat masala...
roll it tightly and cook it with oil/butter on low medium gas .
Enjoy ...




























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Paneer

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

Paneer Bhurjee(scrambled paneer)

Paneer Bhurjee is the yummiest, quickest and easiest dish
If you don't have time and you want to make something irresistible dish for your family or friends ...
this is the best recipe for you....
It can be served with parantha/chapati/puri....





Ingredients :-

Around 2 cup scrambled paneer
one finely chopped onion
one finely chopped tomato
one finely chopped green chili
1/4 tsp ginger paste
salt to taste
1/2 tsp garam masala
1/2 tsp coriander powder
A pinch of turmeric powder

1 tbsp lemon juice

1/4 tsp chaat masala

some finely chopped cilantro
1 tbsp oil



Method :-

In a pan , add 1 tbsp oil, add chopped green chili  and ginger paste.
Stir fry for few seconds...
Add chopped onion and all spices(except chaat masala) and stir for 2-3 minutes on medium gas....

Add tomato and cook it  till they become soft.  (Use firm tomatoes) ..
(Cook tomatoes on high medium gas, so onion tomato mixture will become dry)




Now add the scrambled paneer...and mix well...
cook it  on medium gas for 2 minutes...
(Don't cook paneer for long time otherwise it will be hard)


Turn off the gas . Add lemon juice and chaat masala . Mix well
Finally add cilantro ..




Serve hot with Onion and lemon...
Enjoy with chapati/puri/paratha











Do let me know if you try..............





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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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