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Cauliflower Kofta Curry

Hello Everyone!!!!

As we approach International Woman’s Day on March 8 this year ,I would like to dedicate this post to all the woman I have come accross in my life who has inspired me in some way or the other and taught me something in life.I would like to thank each one of you as you have helped me to emerge stronger and sensible each day.

To celebrate this occassion my contribution for #82nd #FoodieMonday #Bloghop theme of #Woman’sDayTreat is this Yummy Cauliflower Kofta Curry which is loved by many of us.

Recipe for Cauliflower Kofta Curry:

Ingredients for Kofta :

(1 Cup 250 Gms)

2 Cups Grated Cauliflower

4 Potatoes boiled and mashed

1 Cup Paneer

1Cup Fresh Coriander

2 Green Chillies

1 Red Chilli (Fresh)

2 Tbsp Corn Flour

1 Tbsp Multigrain Flour ( Mix of green gram flour, quinoa, jowar,flaxseeds )

1/2 Tsp Chaat Masala

1/2 Tsp Garam Masala

1/2 Tsp Sri Racha Sauce

1 Tsp Ginger Garlic Paste

1Tbsp Thick Curd

1 Cup Bread Crumbs

Salt to taste

Oil for Shallow frying

Method for Making Koftas:

Grate the Cauliflower and keep it in a wide bottom utensil. Make a fine paste of coriander,green chilli, red chilli and Paneer without adding water.Add this paste to the grated cauliflower. Add mashed potatoes,corn flour,multigrain flour,Chaat masala, Garam masala, sri racha sauce,ginger garlic paste and thick yogurt. Mix all the ingredients so that it binds well and you can shape it as desired.Shallow fry in oil and keep it aside.

Ingredients for the Gravy:

4 Onions roughly chopped

4 Ripe Tomatoes

1 Cup fresh Coriander

1/2 Tsp Pepper Corns

1/4 Cup Cashews

1/4 Cup Bread Crumbs

2 Green Chillies

Method:

Dry roast all the ingredients above except the bread crumbs. Allow it to cool. Then blend all the ingredients along with the bread crumbs and to a smooth paste.

Heat a heavy bottom pan. Add 2 Tsp oil . Pour the gravy , add 3/4th cup of water and allow it to simmer on medium flame for 7-8 mins. Once done switch off the flame.

Dunk the koftas in the gravy for about 10 mins before serving and then serve with hot Rotis/ Naan or Rice.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!

Lets celebrate Womanhood!!! Three cheers all the woman !!!!!!!!!!!!!!!

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Mughlai Egg Curry

 

 

The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their  style and splendour.  Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.

Our 67th  #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .

Recipe for Mughlai Egg Curry:

Ingredients:

4 Hard boiled Eggs

4 Medium Size Onions finely chopped

1 Cup thick yogurt

1.5 Tbsp desiccated Coconut Powder

2 Tbsp Cashew Powder

1 Tsp Ginger Paste

1Tsp Garlic Paste

1 Tsp Red Chilli powder

1 Tsp Garam Masala

1 Tsp Cumin

220 Gms Tomato Puree

2 Tbsp  deep fried  crisp Onions

1 Tsp Finely chopped green chillies

1/2 cup finely chopped fresh coriander

Oil

Salt to taste

Method:

Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs  (at room temperature) to this mixture and allow it to rest for 30 mins.

In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.

Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!

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