Recipes

Ingredients


1 cup paneer
1 cup  tomato puree 
2 onions
1/4 cup almonds ( you can use cashews instead) 
1 tsp jeera 
1 inch cinnamon stick
2-3 cloves 
1 tbsp ginger garlic paste 
2 green chillies 
1/2 tsp Red chilli pd
1 tbsp coriander powder 
1 tsp turmeric powder
1 tbsp kasuri methi 
3-4 tbsp butter 1tbsp 
oil  2tsp 
red chilli powder 
Salt to taste 
2 tbsp cheese grated 

  Method

• In a mixer add roughly chopped onions, chopped green chillies, almonds,jeera, ginger garlic paste. Grind all this to smooth paste adding water if necessary. 
• It should have paste like consistency. In a pan heat butter with oil. Add cloves , cinnamon and saute it for a minute. Add the paste and saute it till it leaves oil in the corners. 
• Add the dry masala and add the tomato puree to it.Stir and adjust the consistency. Let it come to boil for few mins. In the mean time chop the paneer into cubes.
•  Add paneer pieces and gently fold in taking care not to break paneer pieces cook till the panner becomes nice and soft . 
• Add kasuri methi and switch off the gas. While serving add grated cheese on top and if you want you can garnish with coriander leaves.  
• Serve with  roti poori or naan .

You can even you fresh tomatoes . Saute onion and tomatoes separately and then grind with the ingredients to which have been mentioned to be ground.

Sending to Homely Food

Ingredients

Chick peas/Kabuli channa (soaked overnight) – 1 cup
Potatoes (medium sized) – 1 no
Onion (chopped) – 1 no
tomato (chopped – 2 no’s
Asafoetida – a pinch
Red Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander and cumin powder – 1/2 tsp
Green chillies – 3 – 4 
Ginger garlic paste – 1tsp
Oil – 2 tbsp
Coriander leaves  (finely chopped) – 1/4 bunch
Salt – to taste

 Method

•  Soak the chick peas in water overnight in sufficient water as the chick peas grow in size after soaking them.   
• Pressure cook the chick peas and the chopped potatoes with some salt.  Cook to 2-3 whistles or till the  chick peas become tender. Keep the cooked chick peas  aside.
•  Take a pan, Heat  oil in it and place it on a slow flame. Then add asafoetida, Add the green chillies, ginger garlic paste and chopped onion, saute them till translucent. 
• Then add tomatoes and saute them till they are well cooked now cool this mixture and blend it in a blender.
•  Now heat some oil in a  Stir it till it changes color to become light brown. Then add  red chilli powder, turmeric powder, coriander pd and cumin powder and cook them till the raw smell goes of and the oil leaves on the side .
• Add in the cooked channa and potato to the gravy and cook them for 10 mins . 
• If you feel the consistency of the gravy being thick you can add water and make it desired consistency as you like. 
• Adjust the seasonings if required. Let this mixture simmer for 15-20 minutes till the gravy becomes thick. 
• Garnish with fresh chopped coriander leaves and serve hot with any indian bread . 

• If you want this gravy  to be more richer you can  add cream to it in the end.
• If want to skip tomatoes and onion for some reasons you can use tamarind and besan to make this a gravy consistency , But the taste may differ and they are delicious even.

I was up for grocery shopping and was searching for elephant foot yam all over the grocery stores near my place, But didn’t get it last week when i was browsing thru an organic store found an yam but it says Organic yam in the label. So i thought why not try this instead of elephant foot. So the first recipe i tried with the Organic yams is from Homely food  “Jimikand kofta curry ” . This was an delicious and diffrent kofta curry 🙂 Thanks to meenu anuty for this delicious recipe 🙂  They where like restuarent style curry’s and we loved them 🙂

Ingredients

For koftas

200 gms Organic Yam /Jimikand  
1no green chillies (Chopped) 
1/4 tsp Red chilli pd
1/2 tsp Cumin pd
1/4 tsp Turmeric Pd
2-3 tbsp corn flour
salt to taste

For gravy

1 large onions 
2 medium sized tomato 
4 tbsp  almonds
1 Bay leaf
2-3 cloves 
2 cardamom 
1 small stick of cinnamon 
2 tbsp ginger garlic paste
1/4 tsp  turmeric powder 
1 tsp coriander powder
1/2 tsp garam masala powder 
1 tsp red chilli powder 
1/2 tsp jeera/cumin seeds
1 tsp Kasuri Methi
1/4 tsp sugar
salt to taste
oil to fry. + 1tbsp 
coriander/cilantro leaves to garnish

 Method

•   Peel yam skin  and chop into cubes (i bought already chopped one ). 
• Wash and boil in pressure cooker with little water.
•  Once cool drain out all the water and keep boiled yam aside. 

 For gravy

(See the measurements under For gravy ) 

•  Grind  onion, tomato, ginger garlic paste, almonds  into a smooth paste.
•  Keep them a side. In a pan heat 1 tbsp oil and add jeera, cinnamon , cardamom,cloves, bay leaf. When they splutter add the ground  paste . Saute till the raw smell goes off . 
• Now add salt, turmeric powder, half of red chili powder , coriander powder, Cumin pd, Kasuri methi (crush the leave with your both palm on the gravy so as to releasean wonderful aroma )  garam masala powder.  Mix well and add water to get the required consistency  (Depends on how thick or thin gravy you want  . But i had the gravy not too thick nor too thin )  . 
• At last i added a little sugar to balance the taste all the ingredients used.
• Reduce the heat and let it boil. 
• Once you get required consistency turn off the gas. 

For Koftas


(See the measurements under For kofta’s ) 

•   Mash the yam well and add corn flour, salt, green chillies,  red chilli powder,cumin pd and turmeric pd
• Add chopped coriander leaves to it too.
•  Mix well and make small balls and deep fry/ fry them in an kuli paniyaram pan  till golden brown.(Note: Frying in kuli panniyaram make it more healthier and reduces the amount of oil needed. You just have add 2 tbsp of oil in each hole and fry them both side. Turn the kofta’s with an skewer ).

•  Drain on kitchen paper. Kofta’s are ready.

 While serving, pour gravy in the bowl and top it with koftas. Garnish with coriander leaves and serve it hot with roti chapati or even rice. 

Tips

• Instead of adding almonds you can also make this gravy richer by using Cashew paste.
• You can increase  or decrease the spices as much as you can handle.

Sending to Cooks joy