Ghia koftas / Bottle gourd

dumplings in tomato gravy

Ingredients:

1.   One ghia / bottle gourd medium size about a foot long

2.   Two medium sized onions

3.   Three tomatoes

4.   One tablespoons ginger garlic paste

5.   Two to five tablespoons besan

6.   1 teaspoon coriander powder

7.    ½ teaspoon turmeric powder

8.   2 green chillies

9.   Salt to taste

10.              Fresh coriander leaves to garnish

11.  Mixed spices like a few cloves, cumin seeds and two badi elaichi

Method:

1.   Grate the bottle gourd .

2.   Add besan to bind it….now this particular bottle gourd had a high water content so I had to add about 5 tablespoons of besan whereas many a times just one is sufficient to bind it.

3.  Shape into

dumplings or koftas. Now since the batter was  soft to handle inspite of adding so much of besan I made bigger koftas than I usually do.

4.   Deep fry on medium flame till golden brown.

5.   For the curry , blend the onions to a fine paste with a dash of water.

6.   Take oil in a heavy bottomed pot and when it gets warm add cumin seeds and badi elaichi and cloves.

7.  Add the onion puree and stir fry on medium flame till brown .

8.   Blend the tomatoes with the ginger garlic paste, green chillies according to how hot they are and coriander and turmeric powder.

9.   Add to the onion mixture and cook on medium flame till the water dries up and the paste begins to leave oil on the sides.

10.              Add about one and a half cups of water , bring to a boil and add the koftas and turn the gas off immediately as the curry begins to boil.

11.               Garnish with coriander leaves and serve with rotis or rice .

bottle gourd· chickpea flour or besan· curries

Ghia koftas / Bottle gourd

dumplings in tomato gravy

Ingredients:

1.   One ghia / bottle gourd medium size about a foot long

2.   Two medium sized onions

3.   Three tomatoes

4.   One tablespoons ginger garlic paste

5.   Two to five tablespoons besan

6.   1 teaspoon coriander powder

7.    ½ teaspoon turmeric powder

8.   2 green chillies

9.   Salt to taste

10.              Fresh coriander leaves to garnish

11.  Mixed spices like a few cloves, cumin seeds and two badi elaichi

Method:

1.   Grate the bottle gourd .

2.   Add besan to bind it….now this particular bottle gourd had a high water content so I had to add about 5 tablespoons of besan whereas many a times just one is sufficient to bind it.

3.  Shape into

dumplings or koftas. Now since the batter was  soft to handle inspite of adding so much of besan I made bigger koftas than I usually do.

4.   Deep fry on medium flame till golden brown.

5.   For the curry , blend the onions to a fine paste with a dash of water.

6.   Take oil in a heavy bottomed pot and when it gets warm add cumin seeds and badi elaichi and cloves.

7.  Add the onion puree and stir fry on medium flame till brown .

8.   Blend the tomatoes with the ginger garlic paste, green chillies according to how hot they are and coriander and turmeric powder.

9.   Add to the onion mixture and cook on medium flame till the water dries up and the paste begins to leave oil on the sides.

10.              Add about one and a half cups of water , bring to a boil and add the koftas and turn the gas off immediately as the curry begins to boil.

11.               Garnish with coriander leaves and serve with rotis or rice .

Stir fried macaroni

Pasta is and will always be an all time favourite for 

just about anyone and if the recipe is a quick and 

easy one , what better thing to ask for. This version

of elbow macaroni is a matter of minutes , and is a 

saviour whenever I run out of ideas for tiffin for 

school, or a quick snack when the kids get sudden 

hunger pangs. 

     The recipe requires very very basic vegetables 

and tastes great. Here is how you can make stir 

fried elbow macaroni in a matter of minutes.

Ingredients:

1.         2 cups macaroni ( any brand…I used the locally available Bambino brand)

2.         6 cups of water

3.         1 heaped cup chopped green capsicum

4.         1 heaped cup roughly chopped tomatoes

5.         ¼ cup sliced onions

6.          Salt and pepper to taste

7.         Two tablespoons tomato ketchup ( I used my home made one)

8.         2 to 5 tablespoons refined oil ( I used 5 tablespoons)

Method:

1.  Take a large saucepan and put the water in  with one teaspoon of salt and put it for boiling.

2.         When the water comes to a boil , add the macaroni, stir a little and let boil on medium flame till done . You could follow the cooking instructions of the packet that you are using. Care is to be taken not to overcook it, you could take out one small piece with a slotted spoon and check.

It should not have a raw taste yet should be firm, if they start breaking off that means they are overdone, remember that they won’t be any more cooking after this , so be sure that your macaroni is cooked well.

3.        Strain in a steel strainer and run cold water over the macaroni to stop the cooking process and when the macaroni comes at room temperature , just mix one teaspoon of oil and gently mix it so that the macaroni does not stick to each other.

4.        Take oil in a wok or a cook and serve pot and when it gets warm , add the chopped vegetables and stir fry on full flame, stirring occasionally till the vegetables are crisp and crunchy but not tasting raw.

5.        Add the macaroni , very little salt ( as the macaroni has absorbed some from the water) , black pepper to taste and two tablespoons of ketchup and gently stir on low flame for just  a minute till mixed well.

6.        Serve hot.

bell pepper· pasta· school tiffin meals· snacks and in between meals· stir fry

Stir fried macaroni

Pasta is and will always be an all time favourite for 

just about anyone and if the recipe is a quick and 

easy one , what better thing to ask for. This version

of elbow macaroni is a matter of minutes , and is a 

saviour whenever I run out of ideas for tiffin for 

school, or a quick snack when the kids get sudden 

hunger pangs. 

     The recipe requires very very basic vegetables 

and tastes great. Here is how you can make stir 

fried elbow macaroni in a matter of minutes.

Ingredients:

1.         2 cups macaroni ( any brand…I used the locally available Bambino brand)

2.         6 cups of water

3.         1 heaped cup chopped green capsicum

4.         1 heaped cup roughly chopped tomatoes

5.         ¼ cup sliced onions

6.          Salt and pepper to taste

7.         Two tablespoons tomato ketchup ( I used my home made one)

8.         2 to 5 tablespoons refined oil ( I used 5 tablespoons)

Method:

1.  Take a large saucepan and put the water in  with one teaspoon of salt and put it for boiling.

2.         When the water comes to a boil , add the macaroni, stir a little and let boil on medium flame till done . You could follow the cooking instructions of the packet that you are using. Care is to be taken not to overcook it, you could take out one small piece with a slotted spoon and check.

It should not have a raw taste yet should be firm, if they start breaking off that means they are overdone, remember that they won’t be any more cooking after this , so be sure that your macaroni is cooked well.

3.        Strain in a steel strainer and run cold water over the macaroni to stop the cooking process and when the macaroni comes at room temperature , just mix one teaspoon of oil and gently mix it so that the macaroni does not stick to each other.

4.        Take oil in a wok or a cook and serve pot and when it gets warm , add the chopped vegetables and stir fry on full flame, stirring occasionally till the vegetables are crisp and crunchy but not tasting raw.

5.        Add the macaroni , very little salt ( as the macaroni has absorbed some from the water) , black pepper to taste and two tablespoons of ketchup and gently stir on low flame for just  a minute till mixed well.

6.        Serve hot.

Tomato Ketchup

The only reason I came up with this recipe is because my kids love tomato ketchup with pakoras , eggs dosas and omelettes and finger fries.

I believe that the ketchup I would make at home with fresh tomatoes would be a lot healthier that the ones we get in the market…..but that’s my personal point of view.

Here goes the simplest and to my mind the healthiest and yet the yummiest recipe of home made tomato ketchup.

Ingredients:

1.               2.5 kg fresh tomatoes ( I used the local desi variety which have a high water content)

2.                Three medium onions  about 200 grams in weight

3.                200 grams sugar

4.                200 ml apple cider vinegar

5.                One tablespoon whole cloves

6.                Half a teaspoon black pepper powder

7.                Half a teaspoon Kashmiri red chilli powder

8.                One  and a half teaspoon salt

Method:

1.                Chop the tomatoes and put them into a pressure cooker and give two whistles.

2.                After the steam goes off then open the lid and allow the tomatoes to reach room temperature.

3.                Meanwhile slice the onions , place in a pan with one fourth cup of water , cover and let cook till tender , for about ten minutes.

4.                Blend the tomatoes and onions together and sieve with a strainer discarding the seeds and skin .

5.                Place the puree into a heavy bottomed steel pot and let boil on full flame stirring intermittently till it becomes as thick as the ketchup you get in the shops.

6.                In the meanwhile simmer on low flame the vinegar and the cloves for about twenty minutes.

7.                Spoon out the cloves and after the tomato puree has become thick add the spiced vinegar along with the sugar and the red chilly powder and cook for a further fifteen minutes.

8.                Add the black pepper powder and the salt and give one boil.

9.                Let the ketchup cool completely before transferring the ketchup into glass jars or bottles.

10.         I would suggest that you refrigerate it since we aren’t really using a preservative other than the natural ones.

dips and chutneys· tomato

Tomato Ketchup

The only reason I came up with this recipe is because my kids love tomato ketchup with pakoras , eggs dosas and omelettes and finger fries.

I believe that the ketchup I would make at home with fresh tomatoes would be a lot healthier that the ones we get in the market…..but that’s my personal point of view.

Here goes the simplest and to my mind the healthiest and yet the yummiest recipe of home made tomato ketchup.

Ingredients:

1.               2.5 kg fresh tomatoes ( I used the local desi variety which have a high water content)

2.                Three medium onions  about 200 grams in weight

3.                200 grams sugar

4.                200 ml apple cider vinegar

5.                One tablespoon whole cloves

6.                Half a teaspoon black pepper powder

7.                Half a teaspoon Kashmiri red chilli powder

8.                One  and a half teaspoon salt

Method:

1.                Chop the tomatoes and put them into a pressure cooker and give two whistles.

2.                After the steam goes off then open the lid and allow the tomatoes to reach room temperature.

3.                Meanwhile slice the onions , place in a pan with one fourth cup of water , cover and let cook till tender , for about ten minutes.

4.                Blend the tomatoes and onions together and sieve with a strainer discarding the seeds and skin .

5.                Place the puree into a heavy bottomed steel pot and let boil on full flame stirring intermittently till it becomes as thick as the ketchup you get in the shops.

6.                In the meanwhile simmer on low flame the vinegar and the cloves for about twenty minutes.

7.                Spoon out the cloves and after the tomato puree has become thick add the spiced vinegar along with the sugar and the red chilly powder and cook for a further fifteen minutes.

8.                Add the black pepper powder and the salt and give one boil.

9.                Let the ketchup cool completely before transferring the ketchup into glass jars or bottles.

10.         I would suggest that you refrigerate it since we aren’t really using a preservative other than the natural ones.

Acharee baingan

An all time favourite and quick to make , this version of small brinjals can be served as a main dish when you have guests over for dinner or lunch.

Ingredients:

1.           10 to 12 small brinjals washed and patted dry

2.           ½ teaspoon turmeric powder

3.            1 teaspoon coriander powder

4.            ½ teaspoon to 1 teaspoon chat masala ( depends on how chatpata you want to make it)

5.            ½ teaspoon  garam masala

6.            ¾ teaspoon Kashmiri red chilli powder

7.            1 level teaspoon salt

8.            Half of ¼ th cup mustard oil

Method:

1.           Bring the mustard oil to smoking point and then turn the gas off and let the oil come to room temperature.

2.           Mix all the dry masalas .

3.           Slit the brinjals cross vise and rub in the masala using your index finger to rub the masala into the brinjals.

4.           The masala should get used up for about 10 to 12 small brinjals.

5.           Warm the oil and place the brinjals in to the oil and toss them once.

6.          Cover and let cook in the oil without adding any water, tossing in between to let them cook evenly.

7.          The brinjals will be done if when the skin shrivels a little but is soft at the same time.

8.           The brinjals can be kept in a microwave safe bowl and reheated just before serving.

brinjal· sabzeez and side dishes· stir fry

Acharee baingan

An all time favourite and quick to make , this version of small brinjals can be served as a main dish when you have guests over for dinner or lunch.

Ingredients:

1.           10 to 12 small brinjals washed and patted dry

2.           ½ teaspoon turmeric powder

3.            1 teaspoon coriander powder

4.            ½ teaspoon to 1 teaspoon chat masala ( depends on how chatpata you want to make it)

5.            ½ teaspoon  garam masala

6.            ¾ teaspoon Kashmiri red chilli powder

7.            1 level teaspoon salt

8.            Half of ¼ th cup mustard oil

Method:

1.           Bring the mustard oil to smoking point and then turn the gas off and let the oil come to room temperature.

2.           Mix all the dry masalas .

3.           Slit the brinjals cross vise and rub in the masala using your index finger to rub the masala into the brinjals.

4.           The masala should get used up for about 10 to 12 small brinjals.

5.           Warm the oil and place the brinjals in to the oil and toss them once.

6.          Cover and let cook in the oil without adding any water, tossing in between to let them cook evenly.

7.          The brinjals will be done if when the skin shrivels a little but is soft at the same time.

8.           The brinjals can be kept in a microwave safe bowl and reheated just before serving.

Banana Dumplings in spicy tomato gravy

Kachha kela kofta

I am lovingly advised by my friends to explain my long sabbatical from blogging.

    Well as I had mentioned to you all that my headquarters was shifting from Goa to Vishakapatnam.

And though I had settled down pretty soon ,much to the awe and surprise of my friends around I had a very poor connectivity to the internet. Even though I am a die hard optimist, the beautiful panoramic view of the Bay of Bengal  from my house, the lovely sea breeze which is so strong sometimes that it blows the clothes stand away and you have to tie it to the walls with ropes, the pleasant climate , amazing and wonderful friends around  , were not enough to make my happiness complete….what was I missing…it was this enigmatic connection that I have with all those who read my blog. Thats what I needed to fill in the tiny void left to complete the otherwise perfect and blissful picture of happiness.
   I am back friends with a few recipes I prepared for my family while I was setting up the house. Hope you all are keeping fine and cooking with love.

Ingredients:

1.  Three raw bananas

2.   One medium onion coarsely blended with a little water

3.   Three medium tomatoes blended to a puree

4.   ½ teaspoon roasted cumin powder

5.   ¾ teaspoon black pepper powder

6.   ½ teaspoon ginger garlic paste

7.   ½ teaspoon turmeric powder

8.   Oil for frying the croquettes

9.   2 tablespoon oil for the curry ( can use upto 5 tablespoons)

10.      Salt to taste

Method

1.   Boil the bananas with the peel in a big pot of water, add a tablespoon of oil to the water .That will prevent the pot from getting a black stain because of the banana peel.

2.   Cover the pan and let the water simmer on medium flame for 15 – 20 minutes.

3.   Check the bananas if they are done by piercing with the tip of a sharp knife and if the knife passes smoothly that means the bananas are done. One frequently made mistake is to take the bananas out even though they are not soft enough.

And if this mistake is realized after they are cooled and peeled then we can not obviously put them back in the water , then grate them and sprinkle with some water and microwave till they are soft and moist. Sprinkle the water generously and microwave in batches of small intervals.

4.  The bananas should be soft enough to mash with the fingers or a vegetable masher. Mash them well and add one tablespoon of besan to bind the koftas/ croquettes. If you feel that the batter is to dry , you can add a little water if necessary and mix gently with the hands to make a smooth and pliable mix.

5.   Shape the mixture into croquettes .

6.   Deep fry on medium flame till nice and brown and drain on paper towels. You will notice that the croquettes soak very little oil and get cooked quickly.

7.   For the curry , take oil in a pot and when it gets warm add half a teaspoon of cumin , two small sticks of cinnamon and a few cloves.

8.   Add the pureed onion and stir on medium flame till  it turns light brown.

9.   Add the tomato puree and the ginger garlic paste and stir on medium flame till the moisture dries up and the paste begins to leave oil.

10.      Add the turmeric powder and stir for a minute.

11.      Add about two to three cups of water and when the water boils and blends well with the puree , add the croquettes and give one boil.

12.      Add the cumin powder and black pepper powder and garnish with freshly chopped coriander leaves.

It is best to make this curry a few hours in advance and keep the curry as thin as possible to let the croquettes soak in as much curry as possible. Tastes best when served with steaming hot rice.

banana· curries

Banana Dumplings in spicy tomato gravy

Kachha kela kofta

I am lovingly advised by my friends to explain my long sabbatical from blogging.

    Well as I had mentioned to you all that my headquarters was shifting from Goa to Vishakapatnam.

And though I had settled down pretty soon ,much to the awe and surprise of my friends around I had a very poor connectivity to the internet. Even though I am a die hard optimist, the beautiful panoramic view of the Bay of Bengal  from my house, the lovely sea breeze which is so strong sometimes that it blows the clothes stand away and you have to tie it to the walls with ropes, the pleasant climate , amazing and wonderful friends around  , were not enough to make my happiness complete….what was I missing…it was this enigmatic connection that I have with all those who read my blog. Thats what I needed to fill in the tiny void left to complete the otherwise perfect and blissful picture of happiness.
   I am back friends with a few recipes I prepared for my family while I was setting up the house. Hope you all are keeping fine and cooking with love.

Ingredients:

1.  Three raw bananas

2.   One medium onion coarsely blended with a little water

3.   Three medium tomatoes blended to a puree

4.   ½ teaspoon roasted cumin powder

5.   ¾ teaspoon black pepper powder

6.   ½ teaspoon ginger garlic paste

7.   ½ teaspoon turmeric powder

8.   Oil for frying the croquettes

9.   2 tablespoon oil for the curry ( can use upto 5 tablespoons)

10.      Salt to taste

Method

1.   Boil the bananas with the peel in a big pot of water, add a tablespoon of oil to the water .That will prevent the pot from getting a black stain because of the banana peel.

2.   Cover the pan and let the water simmer on medium flame for 15 – 20 minutes.

3.   Check the bananas if they are done by piercing with the tip of a sharp knife and if the knife passes smoothly that means the bananas are done. One frequently made mistake is to take the bananas out even though they are not soft enough.

And if this mistake is realized after they are cooled and peeled then we can not obviously put them back in the water , then grate them and sprinkle with some water and microwave till they are soft and moist. Sprinkle the water generously and microwave in batches of small intervals.

4.  The bananas should be soft enough to mash with the fingers or a vegetable masher. Mash them well and add one tablespoon of besan to bind the koftas/ croquettes. If you feel that the batter is to dry , you can add a little water if necessary and mix gently with the hands to make a smooth and pliable mix.

5.   Shape the mixture into croquettes .

6.   Deep fry on medium flame till nice and brown and drain on paper towels. You will notice that the croquettes soak very little oil and get cooked quickly.

7.   For the curry , take oil in a pot and when it gets warm add half a teaspoon of cumin , two small sticks of cinnamon and a few cloves.

8.   Add the pureed onion and stir on medium flame till  it turns light brown.

9.   Add the tomato puree and the ginger garlic paste and stir on medium flame till the moisture dries up and the paste begins to leave oil.

10.      Add the turmeric powder and stir for a minute.

11.      Add about two to three cups of water and when the water boils and blends well with the puree , add the croquettes and give one boil.

12.      Add the cumin powder and black pepper powder and garnish with freshly chopped coriander leaves.

It is best to make this curry a few hours in advance and keep the curry as thin as possible to let the croquettes soak in as much curry as possible. Tastes best when served with steaming hot rice.