Tuesday, June 1, 2010

Ghiya Kofta

1 medium size -Ghiya
1 1/2 cup Basen(Gram flour)
1 onion chopped
1 tomato chopped
3 tsp red chilli powder
1/2 tsp jeera
1/2 tsp haldi
2 tsp coriender powder
2 tsp Garam masala
1 tsp amchur powder/chaat masala
Oil for deep fry
Ghee for seasoning
Salt to taste

  • Peel the skin and grate the ghiya in a big bowl.Add 2 tsp red chilli powder,garam masala,chat masala, gram flour and salt to taste. 
  • Mix well (don't add water, If ghiya is not much watery then reduce the gram flour qty).Keep 2-3 tbsp of this mixture aside. 
  • Heat the frying pan .Take a lemon sized mixture of ghiya and deep fry in the oil.keep aside. 
  • Wet grind the 1/2 portion of onion and tomato. 
  • Now heat the kadayi ,heat the ghee add jeera. 
  • When jeera starts splutter,Add the chopped rest onion.cook till brown color.add haldi. 
  • Now add the ground tomato paste and the ghiya mixture kept seperately,into the khadayi. 
  • Add all the remaining masala powders and salt.Adjust the gravy to be bit watery.cook for 5-10 mins. 
  • Now add the deep fried Koftas to the gravy. cook for 2 mins on low flame and switch off the flame. 
  • Cover the lid and keep the gravy for 5-10 mins . 
  • Now serve with Rotis or any main course.

    Sautekayi KAdubu(Cucumber dumplings)

    1 cup Rice Rawa (Rice sooji)
    1 Big Cucumber
    2-4 green chillis
    1 1/2 tbsp grated coconut
    salt to taste

    • Grate the cucumber. chop the green chillis. 
    • Mix all the ingredients in a bowl and the mixture is too much dry then add little water. 
    • Pour the mixture into the cooker container or idli maker. 
    • Cook it for around 15-20 mins. 
    • Serve with green chilli chutney.