Doodhi-Kofta

During our India trip last December, my hubby Saurabh's Badi-Ma had prepared this dish for us. Authentically Marwari, these deep fried Koftas in a Curd Gravy make for a delicious change from the regular fare.

Ingredients:

Koftas:

1 cup shredded Doodhi - Sprinkle salt and leave for 5 minutes. Then squeeze out the water.

3-4 tbsps Besan (Gram flour)

1 tsp each of red chilli powder (Red Paprika), dhania powder (Coriander), amchur powder (Raw Mango), salt and a pinch of Haldi (Turmeric)

Oil for deep frying

Gravy:
1 cup buttermilk (or 1/2 cup Curd diluted with water)
1 tbsp Besan

3-4 chopped green chillies

1 tsp jeera (Cumin)

a pinch of Hing (Asafoetida)

1/2 tsp red chilli powder, dhania powder, haldi

3-4 curry leaves

Coriander leaves to garnish

1tsp oil

Method:

For the koftas, mix all the ingredients and make sure the consistency is as thick as idli/dhokla Batter - Semi liquid. If needed, add Besan or Water as required.

Heat the oil and drop teaspoonfuls of the batter into the Hot Oil, deep fry and allow to cook and brown on Medium flame.

Once cooked, take out the koftas and drain oil on some tissue paper. Allow to cool.

For the gravy, in a bowl, mix buttermilk, Besan and salt. Consistency should very liquid - so add water if needed.
Heat 1 tsp oil, add Jeera and Hing. Once the jeera browns, add chopped green chillies and curry leaves and saute for a 1 minute.

Now add the buttermilk mixture along with haldi, dhania and red chilli powder and keep stirring until the mixture comes to a boil. Now, you have to make sure to constantly stir until a boil comes, to make sure that the mixture does not curdle.

When ready to serve, heat the Kadhi (gravy), add the koftas and garnish with the coriander leaves.

Serve Hot with Rotis.

PS: I had also added some chopped tomato into the gravy, but did not include this in the recipe as I think the recipe would taste better with the omission. 

Guac-Anini

I certainly think that a Panini maker is an essential applicance in the kitchen, what with the variety of bread floating around.

Here's a simple recipe for a Quick Panini - ideal for a weekend Brunch. I've named this dish the Guac-Anini as I've included a Guacamole recipe to smear on the bread. Accompany this with my Choc Shake recipe for a super start to the weekend.

Ingredients:

1 good loaf of bread - preferably French or Italian

1 Avocado - chopped

1 Onion - chopped

2-3 green chillies

1 tomato -sliced

1 block Mozzarella cheese - sliced

Salt and Pepper to taste

Butter

Method:

Slice the loaf of bread in half length-wise - so that you have the two sides open. Slather with butter.

In a bowl, mix the chopped avocado, onion and green chillies. Use a fork and mash to get a pastish consistentency. Add the salt and pepper to taste.

Now spread this paste on both sides of the loaf.

Layer the sliced tomatoes and sliced mozarella and close the Panini. Cut in half

Heat the Panini maker and slide in one half. Allow to brown.

Serve Hot with Ketchup if necessary.