Lauki ka Kofta

Ingredients Required:

To make kofta:

Grated Bottled Gourd: 2 Cups

Besan : 3-4tbs

Green chilly :1

Garam masala: ¼ tsp

Red chili powder : ¼ tsp

Turmeric powder : ¼ tsp

salt

Oil

For the Gravy:

Whole Jeera: ½ tsp 

Cardamom :2

Bay leaf :1

Tomatoes : 3 Small

Green chilli :2

Onion: 2.

Ginger: 1 inch

5 garlic pods

Turmeric powder: ¼ tsp

Red chili powder: ¼ tsp

Jeera powder :  ½ tsp 

coriander powder : 1 tsp

Garam masala : ½ tsp 

Water : 1.5 cup

salt

sugar

Coriander leaves for garnishing

Procedure:

     Peel the lauki or bottle gourd or louki and grate it. Squeeze this grated lauki till dried and keep aside the juice. Mix the chopped green chilli, garam masala, chilli powder, salt,besan and grated lauki. Make small balls and fry it till golden brown.

Blanch onion, and then blend it along with green chilly, tomato, ginger and garlic. Do not add any water.

     Add 2 tbs of oil in a kadai. Add cumins and bay leaf. Fry the onion tomato paste till the raw smell goes away.Add turmeric powder, coriander powder, chilli powder and fry for a minute.

           Add the juice of lauki and boil. Add salt and water to the paste  and cook for 10                      minutes in low flame.

   Add the fried lauki kofta and cook for another 3-5 minutes and switch off the gas.

          Garnish with coriander leaves and  slitted green chillies.

  

Dhokla

Dhokla is a Gujarati dish that is eaten as breakfast, snack or even part of lunch/dinner. Its main ingredient is Besan or Bengal gram flour. Its a steamed dish and requires very little oil to cook. The tadka done at the end add much more oil and that's something that you can control if you wish. 

Here we have presented the recipe of Instant Dhokla that doesn't required soaking/fermenting of the Besan. We have used Eno powder to create the airy bubbles.

Ingredients Needed:

Besan/Bengal gram flour :11/2 cup

Curd- 1/2 cup

Warm water- 1/2 cup

Baking Soda - 1/2 tsp

Oil - 1 tbsp

Green Chili paste – 1 or 2

Ginger : I inch

Sugar - 1 tsp

Eno – 1 tsp

Salt to taste

For seasoning (quantities as per your wish)

Mustard Seeds

Curry leaves

Grated coconut

Coriander leaves

Procedure:

Mix the Besan with 1/2 cup curd and 1/2 cup warm water .Mix well so that no lump remains in the batter. The consistency should be smooth and thick like idli batter. Add baking soda and keep for 11/2-2 hours. And then add chopped green chillies, oil , ginger and salt to the batter.

Pour water in a pressure cooker or a heavy bottomed wide vessel, keeping a plate inside so that the dhokla vessel is placed on it so that  water doesn't get inside.

Once the water boils, add Eno salt and immediately transfer the batter to the inner vessel and keep in the pressure cooker. Cover the inner vessel with a cloth. Cover the cooker/vessel (Do not put the weight) and cook for 7-10  mins, insert a tooth pick and check whether the dhokla is done. If its cooked properly, the toothpick will come out clean.

Cooked and ready to cut.

Cut into cubes or diamond shapes.

In a small pan, add 1 tbs of oil, splutter mustard seeds, add red chillies and pour it over the dhokla and add grated coconut and Coriander leaves.

Do try this out and let us know how it turned out.

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EGG STIR FRY

Egg stir fry is a twist on the Kerala style liver fry recipe. We basically replaced liver with boiled eggs. It tastes quite good

Ingredients:

Eggs (Hard Boiled and Cut in to 4 slices): 4

Onions, sliced long: 1 Cup

Curry leaves: ½ Cup

Green chillies: 3 Cut into long slices

Pepper corns, crushed: 1/2 tsp

Coconut oil: 1 tbsp

Mustard seeds: 1/2 tsp
Whole Jeera (Cumin) seeds: 1/2 tsp

Salt: To taste

Procedure:

Heat the coconut oil in a nonstick wide pan and fry the curry leaves and keep the fried leaves aside.  
Splutter the mustard seeds and Jeera seeds in the same oil, add the chopped onions and then fry them till onions become golden brown. 
Next add the green chillies into the pan. 
Add salt and the crushed pepper and mix well. 
Add the sliced egg and slowly mix it.


Add in the fried curry leaves and switch off the stove. Serve hot.

NOTE: 

1. Its always better if you can use a flat wide pan. 
2. After adding the egg, carefully, slowly mix in with the masala.