Cabbage kofta // No onion, garlic , Vegan ,Indian gravy recipe

  Cabbages have a whole range of uses in my kitchen .i always reserve some for some quick recipes too .But then I also get tired of them at the end of the season.Then comes the idea of making cabbage koftas and I fall in love with this veggie all over again.The recipe that I am sharing today is a no onion ,garlic recipe and I prefer this taste of the gravy ,without onion or garlic to the regular onion garlic gravy.It has a very different home cooked taste that can please any taste bud.

The cabbage has been grated  and mixed with salt ,and left for sometime.It is then squeezed well to remove all the water..The lack of onions and garlic in the gravy has been compensated by the use of magaz(cucumber seeds). Tomato puree further lends it the very smooth texture.

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The koftas can be fried and kept in a closed container in the refrigerator.It should be put in a simmering gravy and the flame should be switched off .This has to be kept covered for about 15 minutes before serving for the best taste.I generally fry them in small sizes as the become little bigger in size in the gravy..

Related searches( no onion  garlic recipes)


Mixed veg with palak(palang saker chorchori)..Winter Special 

Veggies in red lentil(sabji wali masur ka dal) 

Curd aloo(potatoes in yoghurt based gravy)

Peas Paratha

Cabbage or bandhakopi (The Bengali way) Recipe

Alu Parwal Recipe(The Bengali Way) || Pointed gourds and Potato in a gravy

Ingredients

For Koftas 

1-Cabbage about 2 cups grated
2-All purpose flour or maida-3 tablespoon
3-cornflour-1 tablespoon
4-oil for frying the koftas
5-salt
6-Crushed peanuts and cashew nuts-handful
7-raisins cut into pieces-2 teaspoon
8-Green chilies-finely cut
9-Coriander seeds -whole-1 teaspoon

For Gravy
1-cumin seeds-1 teaspoon
2-Mustard oil (or any oil of your choice)-2 tablespoon
3-bay leaves-2
4-cumin powder-2 teaspoon
5-coriander powder-4 teaspoon
6-red chili powder-as per taste
7-Cucumber seeds(magaz)-2 tablespoon or less(soak the magaz in water for fifteen minutes before grinding)
8-tomato puree-1 cup
9-turmeric powder-1 teaspoon
9-Grated ginger(one inch piece)
10-garam masala powder-1 teaspoon
11-coriander leaves -finely cut
12- Sugar

Procedure

1-Mix salt to the grated cabbage in a bowl and keep aside for 10 to 15 minutes

2-Then squeeze out the water from the cabbage and mix all the ingredients for the kofta ,and make a dry dough

3-make small one inch or little more diameter ball out of the mixture (shape them with your palm) and deep fry them in medium heat by frequently turning them over

4-For the gravy-add the oil in a pan and add the cumin and the bay leaves

5- Once the cumin splutters add the tomato puree and the cumin coriander  turmeric and the chilli powder

6-saute in low flame till it oozes out oil

7-Add in the ground magaz, and the grated ginger and saute till it starts leaving oil 

8-Now add water to get the desired consistency

9- When the water comes to a boil ,add the coriander leaves,garam masala and the sugar.Adjust the seasoning.

10- Just before switching off the flame ,add the fried koftas.

11-Keep covered for about 15 minutes before serving.

Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)

Winters are not complete without the many spinach or palak recipes that are prepared in this season. My favourite is the palak paneer.

Ilisher Patla Jhol (Hilsa in a mildly spiced gravy)

    This is one fish that the entire state of West Bengal can vouch for.The Hilsa is also a favourite among the other eastern states of Assam ,Orrissa and Tripura too.    Beside it's taste  the Hilsa is rich in Omega 3 fatty acids ,and so adds to the nutritional value.
  The Hilsa is cooked in varying ways depending on ones preferences.Some cook it wrapped in plantain leaves,while for others ,a gravy cooked with potatoes and eggplant is the favourite.A gravy cooked in mustard paste is also an all time favourite.This fish is so loved that even the roe is cooked into many delicacies.In fact people wait year long for the monsoon months to get the taste of freshly caught Hilsa.
I am sharing here a very quick to prepare gravy of this fish,which is very mildly flavoured,allowing the distinct flavour of the fish to dominate.This recipe requires very few ingredients and can be prepared in about 10 minutes.This is best enjoyed with plain steamed rice.

Shorshe Ilish recipe(Bhapa) | Hilsa steamed in a mustard gravy

      Shorshe Ilish or Hilsa in a mustard paste is the ultimate preparation in Bengali cuisine .This dish is  undoubtedly any Bengali's delight .
The Hilsa is available only for a few months in the monsoon every year.The irresistible flavor and and a very soft and smooth texture could be the reason behind its popularity among the eastern states of India.The hilsa isvery oily fish and so it can be cooked in little oil.The fresh good quality ones actually release oil in the pan.
 The hilsa can be cooked in many ways,and tastes best when cooked in mustard oil.It can be cooked in a mustard seed paste or a simple gravy of only cumin powder.The Hilsa is also relished with eggplant in a gravy.
Today I am sharing the easiest and the quickest method of cooking the Hilsa.It is steamed in mustard paste and enjoyed with plain rice.



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Mochar Ghonto Recipe----The Banana Flower preparation (The Bengali style)

     
     Hi folks ,I am back with a very traditional recipe from West Bengal.This time it is the Mochar ghonto,or the banana flower preparation.The preparation calls for  a little hard work ,as the cleaning of the banana flower takes some time and patience .but the result is rewarding .The banana flower has a good texture which becomes more pronounced with the crunch of the coconut added to it. Moreover the banana flower is  an iron rich vegetable with a very high fibre content.

 In this blog have not shown the cleaning process of the banana flower.I have used the cleaned cut and then cooked banana flower.

The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew

 THE  QUICK  AND  EASY  SAMBAR

 I guess even South Indians cannot beat my love for South Indian food.Especially the aroma of freshly cooked sambar ,I feel, can tickle any taste bud.
    I am sharing today a quick and easy method of preparing this delicious and nutricious item .THEre can be many ways of cooking this but this method allows me get my sambar ready by the time i make the dosas or the idlis.Follow the method as per the instructions to get this mouthwatering, flavoursome preparation ready in minutes

 

North Indian Dhabe Wali Dal Recipe.(with green moong)

Hi folks,today I am sharing with you a dal recipe which is popular in dhabas in Jharkhand and Bihar.I would rather say this is the dal that is served with naan or tandoori roti on the highways in this area in north India.This recipe is a very close cousin of the very famous dal makhani,with a little change in the ingredients.

 Related posts-Quick paneer with little oil
                      -Chilli Paneer
                        Masoor dal with veggies
                   
So lets get started.

Serves 4 people

Ingredients-
1- Green moong dal-1 cup
2-Chana dal or bengal gram -1 tablespoon
3-Onion -2 medium,(finely chopped or grated)
4-Ginger-1 inch( made into paste)
5-Garlic-8 to 10 cloves(Paste)
6-Tomatoes-4 medium sized  (finely chopped)
7-Coriander powder -2 teaspoon
8-Cumin powder-1 teaspoon
9-Turmeric powder-1 teaspoon
10-Chilli powder-1 teaspoon
11-oil -2 tablespoon(I prefer mustard oil)
12-salt -as per taste
13-sugar-half teaspoon (optional)
14-Kasturi methi powder-1 teaspoon
15- Wheat flour -one teaspoon
16-Coriander leaves chopped
17-Green chillies-3 to 4 (slit)
18-Garam masala powder-1 Teaspoon

          PROCEDURE
Soak the green moong for approximately 3 hours and the chana dal for 1 hour,then boil them in 2 to 3 cups of water in a pressure cooker till 2 whistles.Let it rest till the pressure subsides.strain it out of the water.Reserve the water too.the dal should be cooked well but not very mushy.

                         
                                         Take all the ingredients

Saute the onions with salt and turmeric in 2 tablespoon oil

                                     1-  Add in the chopped tomatoes followed by the ginger and garlic paste

          2-Once the raw smell of the ginger garlic is gone add the coriander ,cumin and chili powder

                                           

                                                            
3-Saute for some more time till the raw smell of tomato and the spices are gone and oil starts oozing out.















4-Add in the boiled dal and stir with the cooked spices for sometime

 

                                        5-  Add in the water reserved after boiling the dal

6-In goes the chopped coriander,sugar,kasturi methi powder and garam masala powder .Let it simmer for another 2 minutes.

Ready to serve

The quick paneer (in little oil ) recipe || Cottage Cheese In Indian gravy

  This is a preparation of paneer which turns out to be a spicy gravy but actually it is cooked in very little oil.This quick preparation is a must in my place any time I have guests and it is never disappointing .So lets get started straight away.


Related posts- Chilli Paneer
                     -Making paneer at home
                     -Paneer cheesy
                     -Paneer bhurji roll for kids lunch box
             

 

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Serves 4 people


Ingredients
1-Paneer -250 grams(cut in cubes)
2-Onion -2 medium,(roughly chopped)
3-Ginger-1 inch(roughly chopped) 
4-Garlic-8 to 10 cloves
5-Tomatoes-4 medium sized(blanched and skinned and roughly chopped)
6-Cinnamom-1 inch
7-Cardamom-2
8-cloves-2
9-Coriander powder -2 teaspoon
10-Cumin powder-1 teaspoon
11-Turmeric powder-1 teaspoon
12-Chilli powder_1 teaspoon 
13-Khus khus(poppy seeds)-1 teaspoon
14-Cashewnuts-4 to 5
15-oil -1 tablespoon
16-salt -as per taste
17-sugar-half teaspoon (optional)
18-Kasturi methi powder-1 teaspoon
19 Wheat flour -one teaspoon
20-Coriander leaves chopped
21-Green chillies-3 to 4 (slit)




Procedure-  Do follow the sequence carefully

1-Add oil to the pan
2-Add the onion
3-Add the ginger and garlic(whole)
4-Add the salt and turmeric
5-Saute in low to medium flame till the onions become translucent
6-Add the Cashew nuts and the poppy seeds(you can use magaz or melon seeds alternatively)
7-Saute for some time (1min)
8-Add the  chopped tomato now with the green chilies
9 -Add in the spices ,the cumin ,coriander and the chilli powder
10-Add in the whole spices of cinnamon,cardamom and cloves
12-Saute till oil oozes out of the tomatoes and the mixture reduces in volume
13-Switch off the flame
14-Let it cool completely
15 -Blend everything to a fine paste without water.
16-Pour the paste back to the pan
17-Add in water mixed with the wheat flour
18-Simmer for another 5 minutes
19-Add in the  paneer pieces ,kasturi methi powder,sugar and the coriander leaves
 20-Simmer for another 2 minutes
21-Done ,switch off the flame
22-Serve with fried rice ,roti or naan

Do not simmer the gravy for long after adding the paneer,or the paneer will turn rubbery.

Baingan Bharta

I love winters for its varied flavours.Baingan ka bharta is one such recipe .It it a  preparation which requires minimum ingredients.Apart from the brinjal or the ingredients I love this preparation for the smoky flavour of the roasted brinjal.

For this preapration  the big purple brinjals are essential ,for best results.These brinjals come best in peak winters.the soft pulpy inside of these brinjals taste heavenly once roasted on an open flame.

Raw Jack fruit Preparation(Kathal Ki Sabzi)

Raw jack fruit is liked more at my home than the ripe one.The raw one tastes more like a non vegetarian preparation due to its fibrous texture.My childhood memories revolve around days of holi when we as children enjoyed this preparation at many neighbours place.Raw jack fruit with puri is a mandatory preparation in Holi in the states of Bihar and Uttar Pradesh.

Alu Methi(fenugreek with potatoes)

     I consider methi to be a very versatile green,the reason being so many different preparations can be made with it.Methi muthiya,methi paratha,methi matar malai,methi pakora or fritters and the list goes on.I personally love methi because of the distinctive aroma it gives out on being sauteed.Today I am going to share a very easy recipe with very few ingredients, alu methi   or fenugreek leaves with potatoes.

Mixed veg with palak(palang saker chorchori)..Winter Special

   A mixed veg with spinach leaves,is what I am about to share today.This is a winter special recipe,as it includes all the vegetables available in winter.It is a very mildly spiced recipe ,and the unique thing in this recipe is that all the vegetables retain their own distinctive flavour and taste.A mixed veg is referred to as a chorchori in Bengali ,hence the name palang saker chorchori.


Related searches   Alu methi
                          Baingan Bharta
                       Peas Paratha
                        Ghoogni (White peas in gravy,the Bengali way)
                     Curd aloo(potatoes in yoghurt based gravy)
                          

Eggs with onions

         Eggs are my families all time favourite,they are savoured in all forms,at any time of the day.They are my favourite too because they can be cooked very fast with very little preparation.Today I am sharing with you a very quick recipe of eggs.They taste delicious and they look great too.

Jackfruit seeds dry roast

 Jack fruit seeds are a favourite at my home,and I usually make quite a few dishes using them.Once cooked they taste sweet ,which makes them so yum.I have shared a very interesting recipe of jack fruit seed recipe before this ,jack fruit seed parcels.This is a simple one ,and goes very well as  a side dish with rice.

Veggies in red lentil(sabji wali masur ka dal)

Hi folks,today I am sharing a very simple recipe ,which is best eaten on a day when one wishes to have simple home-cooked food.This is a non spicy recipe,yet very flavorful and nutritious .It is  a dal cooked with veggies,so can double up as  a side dish for roti or chapati too. 

Dum Aloo

Dum Aloo 

If it is potatoes the list goes endless, and if its baby potatoes all the more ,then i can't just wait to cook them .Dum aloo is a all time Indian favourite,It is a spicy gravy based potato preparation that goes well with puris parathas or rice.

 

Jackfruit seeds parcels

Jackfruit seeds parcels

I am sharing here today  my grandmothers recipe,a very traditional recipe known only to some people in some parts of Bengal.I remember this was made by my grandmother whenever I visited her because I loved this so much.Later when I grew up, I learnt to make this from my mother.

This recipe does have some constraints ,as the two important ingredients are not available easily,but to those they are available will find it an extremely easy dish to prepare

 

Curd aloo(potatoes in yoghurt based gravy)

                      So baby potatoes are at last in season .With baby potatoes  a host of recipes come flooding into my mind .this is  recipe which can be very useful for people who do not use onion and garlic int heir gravies .It is a very quick recipe

with very few basic ingredients and fingerlickingly good in taste .It can  be had with roti paratha fried rice or plain steamed rice 

 

Chettinad chicken

Chettinad Chicken

There can be many variations of this recipe ,depending on the spice level . The recipe that I am sharing today is milder version of the original one to suit all taste buds . 

 

Rohu fish curry(Fish Kalia)

Rohu Fish Curry/Kalia 

This recipe that I am sharing today is a quintessential Bengali recipe made on special occasions for special people. This can be made using Rohu or even Catla ,both fresh-water fishes.This comes in a spicy gravy  and  tastes heavenly.