Chicken Kheema with GolGappa Roti

I often make this simple easy to make kheema even on weekdays. It can be put together in 15-20 minutes. The term golgappa roti is being given by my daughter. When she sees the puffed up Roti it reminds her of the panipuri :-)
I will post a detailed picture by picture post for the Rotis at a later time.

1 lb Ground Chicken
2 Onions
1/2 cup pureed tomato
1 tsp Garlic paste
4 slit green chillies
1 tsp chilli powder
1 tsp Dhaniya powder
1 tsp Jeera powder
Salt
Oil

Take Oil in a pan.
Add Onion. Saute till brown. Add green chillies, garlic paste and tomato puree.
Saute for some more time.
Add salt, chilli powder, dhaniya powder & jeera powder. Mix all the spices.
Add ground chicken and let it all simmer for another 10-12 minutes. Stir in between.
Garnish wioth Cilantro.
Serve with Roti.

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Vegetable Cheese Balls

The surprise filling of Kaju & cheese make these vegetable balls interesting... Very very tasty.

1 finely chopped Onion
1 Tomato (pureed)
3 Boiled Potatoes
1/2 cup Peas
1/2 cup Cauliflower
1/2 cup Green Beans
1 carrot
1 tsp ginger garlic paste
4 chopped green chillies
1 cup grated cheese
1/2 cup any dryfruit(kaju, pista)
Breadcrumbs
Salt
Oil

Filely chop all vegetable(cauliflower, carrot, Beans)
Take Oil in a pan.
Add Onion and ginger garlic paste. Saute
Add green chillies and pureed tomato.
Saute nicely.
Add all the vegetable(finely chopped).
When cooked add mashed boiled potato & salt.
Pat the mixture on your hand.
Fill it with few kaju and little grated cheese.
Close the mixture and shape into flat balls.
Dip in breadcrumbs and shallow fry.

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Cabbage Pithla

This is a variation from the normal pithla/zunka.
This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

1/2 lb cabbage
1 onion
4 green chillies
1/2 tsp ginger paste
1/2 tsp garlic paste
1 cup besan
1 tsp chilli powder
Jeera
Hing
2 tbsp Oil

Make seasoning of Jeera and hing.
Add onions & green chillies. Saute for couple minutes.
Add ginger paste, garlic paste. Saute for some more time. Donot let the garlic burn.
Add finely chopped cabbage, chilli powder & salt.
Saute for another 3-4 minutes.
Now sprinkle the besan. Mix nicely. Let this roast till you get a nice aroma of the besan.
Sprinkle with cilantro.
Yummy with Bhakri or roti.

Raw Banana Patties(Kache kele ke kofte)

Normally in parties we end up with a lot of appetizers that need potatoes in some form. Nowadays I try to avoid the potato rush and go for Paneer or something else. This raw banana dish can be a delicious party appetizer. Also crunchy tasty with a hot cup of ginger tea!!!

2 raw banana
1-2 tsp chilli powder
1/2 tsp haldi
4 tsp besan
salt
oil

Cut the ends off the raw banana.
Cut each banana into half.
Peel the bananas.
Put them in pressure cooker for 4-5 whistles.
Remove them from cooker and peel off any remaining cover.
Grate the bananas.
Add chilli powder, haldi, salt and besan.
Mix nicely.
Make small flat roundles of the mixture.
Shallow fry with oil.
Crunchy patties/kofta is ready....

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Arbi Humman (Manglorean Dish)

This dish is one of my favourites. It is traditionally made with potatoes but Arbi tastes even better. The Asafoetida water and coconut oil make this dish just awesome!
Arbi is a root vegetable. You can find nice information on it here

1 lb Arbi
1 cup grated fresh coconut
1/2 tsp tamarind paste
8 Red Chillies(preferably bedgi)
1/2 tsp Asafoetida(Hing)
1 tbsp Coconut Oil
Salt

Boil Arbi in cooker only for 1 whistle.
Peel Arbi and cut it into round thick slices.
Grind coconut, tamarind and chillies with water to a smooth paste
Boil the ground mixture with salt to taste and 1 cup water.
Dissove the Asafoetida in some water.
Add the cut Arbi and Asafoetida water and let simmer for some more time.
Just before taking off from stove add the coconut oil.
Very yummy with hot steamed rice.

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Stuffed Bhindi

This is my first post for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

I learnt this dish from my sister. She gave me this recipe when I came to US 13 years ago. Arkansas was my first residential state in US and fresh Bhindis were so rare then. I was dying to try this recipe( Bhindi is hubbys favourite vegetable). So when I got fresh Bhindis in Arkansas in a small chinese market one day I was ecstatic. This is also one of the first dishes that came out perfect the first time I tried it. So with lots of memories here goes...

1/2 kg Okra/Ladies finger/Bhindi
6 tbsp besan
1 tsp chilli powder
1/2 tsp haldi
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp amchur
1 tsp garam masala
1 tsp jeera
1/2 tsp ajwain
salt
oil

Wash Bhindi and wipe dry (very important) with a dish cloth.
Cut the ends.
Cut each bhindi lengthwise
Take Oil in a kadhai
Add Jeera and ajwain.
Add Bhindi
Just coat the bhindi with the seasoning(only coat so that all masala can now stick to it)
Now add all the other ingrediends except salt and garam masala.
Mix nicely.
Let it roast on medium falme till you get a nice aroma of the besan and also bhindi becomes a bit brown. Keep on stiring every 2-3 minutes.
Now add salt and garam masala and mix nicely.
Crunchy stuffed bhindis are ready.

This dish is very good for people who donot eat onions and garlic.