MALAI KOFTA CURRY RECIPE

Malai Kofta Curry Recipe Preparation Time 20 Minutes Cooking Time 25 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 3 396.5 cal per serving Ingredients: • For koftas • 4-5 Potatoes (medium) (boiled and mashed) • 100 grm Cottage Cheese (paneer) (Grated) • 2 Green Chillies (chopped finely) • 1/4 cup Corn flour • 1/4 cup Raisins • Oil for deep-frying • For gravy • 3 Onions, (roughly chopped) • Oil • 3 tbsp Ginger (paste) • 1 tbsp Garlic (paste) • 1 tbsp Green Chillies, (chopped) • 2 tsp Coriander powder • 1 tsp Turmeric powder • Salt to taste • 1/2 cup Tomato puree • 1 tsp Red Chili Powder • 1/2 cup Mawa (khoya) • 1/2 cup Fresh Cream • 1 tsp Garam masala powder • Salt to taste  How to make Malai Kofta Curry: • For the koftas mix potatoes, paneer, green chillies, corn flour and salt. • Divide into sixteen equal portions. • Stuff raisins into each portion and shape them into balls. • Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. • Drain on absorbent paper and keep them warm. • For the gravy, boil the onions with a cup of water for ten minutes. • Drain excess water, cool and grind to a smooth paste. • Heat oil in a kadai and add boiled onion paste and sauté for five minutes. • Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. [Sauté it for few minute] • Add tomato puree and red chili powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala. • Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally. • Add fresh cream and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve. Suggestions: Serve it hot

LYCHEE-COCONUT MOCKTAIL RECIPE

Lychee-Coconut Mocktail Recipe Preparation Time 10 Minutes Cooking Time 15 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 2 Ingredients: • 10 juicy Lychees (peeled and deseeded) • 2 tender Coconuts • Sugar if required • 1 tbsp fresh Whipping cream • 300 ml chilled Water  How to make Lychee-Coconut Mocktail: • Break open coconuts. • Strain coconut water and keep it aside. • Scrape out inner tender layer of coconut. • Make sure its soft, thin and tender. • Now add this to a blender along with lychees, whipping cream and sugar. • Whirl until it form a smooth paste. • Now, add coconut water, chilled water and blend again till frothy. • Add ice cubes and serve immediately

LEMON RICE RECIPE

Lemon Rice Recipe Difficulty Easy Rating 8.2 / 10 ( 20 votes) Recipe Type Veg. Ingredients: • 2 cups Rice • 2 to 4 (depending on the juice) Lemons • 2 tbsp Peanuts • 1 tsp Turmeric • 2 tbsp Chana dal • 1 tbsp Urad dal • 10 Red chilies • 5 to 7 Green chilies • 2 tbsp Mustard seeds • 1 tsp Jeera • 1 small bunch of Curry leaves • 1/2 cup Oil • Salt How to make Lemon Rice: • Cook rice and keep it aside. • Add to the rice (not very hot) little oil, turmeric, salt and mix it well. • Now squeeze lemon juice and add it (according to taste) to rice and mix well. • Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry. • When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice. • Now your Lemon Rice is ready.

LADY FINGER CURRY RECIPE

Lady Finger Curry Recipe Difficulty Average Recipe Type Veg.

Ingredients: • 3/4 cup Lady's Finger • 1 cup Coconut (grated) • 1 small Onion (chopped) • 1/2 tsp Jaggery • 1/2 tsp Tamarind Extract • Salt (to taste) • 2 tsp Sambar Powder • 1/4 cup Coriander Leaves (Chopped) • 5-6 Curry Leaves • 1/2 tsp Mustard • 1 big pinch Hing • Ghee/Oil How to make Lady Finger Curry: • Heat oil in a pain and fry the onions, till they turn golden brown in color. Set aside to cool. • Mix coconut, onion, jaggery, sambar powder, tamarind extract and coriander leaves in a food processor and blend well to make a fine paste. • Heat ghee/oil in a thick-bottomed pan. Add mustard, curry leaves and hing. • Add in the ground masala, once it stops spluttering. Cook till it releases an aroma. • Add in lady finger and salt to taste. • Cook till tender and serve hot.

KOSAMBARI RECIPE

Kosambari Recipe Preparation Time 5 Minutes Cooking Time 5 Minutes Difficulty Easy Serves Serves 3 Calories Per Serving 108

Ingredients: • 1/4 cup Yellow Split Moong Dal (soaked for 3 hrs and drained). • 1 medium Cucumber, peeled and finely chopped • 2 medium Carrot, grated • 1 tbsp Coriander, chopped • 1 tsp. Lemon Juice • 1/2 tsp Ginger, grated • Salt to taste For Tempering • 1 tsp Oil • 1/2 tsp. Mustard Seeds • 2 Green Chillies, chopped • A pinch Asafoetida  How to make Kosambari : • Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl. • Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop. • Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat. • Add this seasoning to the cucumber mixture and mix well. • Serve cold.

KOFTA CURRY RECIPE

Kofta Curry Recipe Difficulty Average Rating 7.9 / 10 ( 7 votes) Recipe Type Non Veg. Ingredients: • 300 gm Minced meat • 1 tsp Garam Masala Powder • 2 Green Chillies (chopped) • 1/2 cup Thick Coconut Milk • 2 Tomatoes (chopped) • 1 Onion (chopped) • • 1 Egg • 3 Bread Slices • Salt to taste • 3 tbsp Oil • 2-1/2 cups Water • Coriander Leaves for garnishing For spice mixture: • 1 tsp Cumin Seeds (powdered) • 1 tbsp Coriander Powder • 1 tsp Red Chilli Paste How to make Kofta Curry: • Soak bread slices in water and then squeeze out the water. • Put it into the minced meat taken in a bowl. • Add green chillies, garam masala powder and salt. • Add beaten egg to the minced mixture. Mix it well. • Shape into 1/2 inch size balls. • Fry the onions in oil till they turn translucent. • Add tomatoes and fry again for 2 to 3 minutes. • Make spice mixture in half-cup water. • Add this mixture to the fried onions and tomatoes. Slow down the flame and pour 2 cups of water. • Boil the gravy and add koftas one by one. • Simmer the koftas in the gravy for about 5 to 6 minutes until they are cooked. • Mix coconut milk in the curry and cook for a minute. • Garnish with chopped coriander leaves and serve.

KHOLAMBA RECIPE

Kholamba Recipe Difficulty Average Recipe Type Veg.

Ingredients: • 3-4 Brinjals/ Eggplant (cut into big pieces) • 1/2 cup Red Gram • 2-3 Red Chilies (chopped) • 1 tbsp Tamarind Pulp • 2 tbsp Kholamba Powder • 1/2 tsp Mustard Seeds • A few Curry Leaves • A pinch of Asafoetida • 1 tbsp Oil • Salt (to taste) For Kholamba Masala • 200 gm Coriander Seeds • 25 gm Red Chilies • 5 gm Mustard Seeds • 5 gm Cumin Seeds • 1 tsp Black gram • 1 tsp Bengal gram • 1 tsp Fenugreek Seeds • 1/2 tsp Turmeric Powder • 1/2 tsp Black Peppercorns • 1/2 tsp Asafoetida • 2 tbsp Curry Leaves • Oil (for frying) How to make Kholamba: • For preparing the Kholamba masala, fry all the listed ingredients on low heat, until they assume a light brown color. Then, pound them together and sieve. • Blend the Kholamba masala well and store in an airtight container or jar. • Wash red gram and cook to make dal. • Cook the brinjal with enough water separately, till it is soft. Set aside. • Add salt, tamarind pulp, and 1 tsp kholamba powder to the dal. Stir well and add enough water to bring the dal to a boil. • Heat oil to prepare the seasoning. Add in mustard seeds, red chilies, curry leaves and asafoetida. • Finally, add brinjal. Fry for 1-2 minutes. • Add the seasoning to the dal.

KESARI BATH RECIPE

Kesari Bath Recipe Difficulty Average Rating 8.5 / 10 ( 11 votes) Recipe Type Veg. Ingredients: • 1 Cup rava • 1 Cup sugar • 5 Piece pistas, slivered • 5 Piece almonds, slivered • 1/4 tsp Cardamom powder • 10 Raisins • 2 Pinches saffron, soaked in 1 tbsp warm milk • 3 tbsp Ghee • Few drops yellow colour • 2-1/2 Cups water How to make Kesari Bath: • Take a large heavy pan and heat ghee in it. • Add rava and roast over low heat for about 7 to 8 minutes until aroma exudes, keep stirring. • Meanwhile, put water on medium-high heat, add sugar and bring it to a boil. • Add this water to the rava, little at a time, mix well. • Combine more boiling water with it if grain is hard. • Add the remaining ingredients except colour, save a little amount of almonds and pistas for garnishing. • Cover and simmer until ghee separates. • Combine colour with it, mix well. • Garnish Kesari Bhath with almonds and pistas.

KARIMEEN POLLICHATHU RECIPE

Karimeen Pollichathu Recipe Difficulty Average Rating 7.0 / 10 ( 5 votes) Recipe Type Non Veg.

Ingredients: • 2 Pearl spot fish (Karimeen) • A piece of ginger, finely chopped • 5 Green chillies, finely chopped • 1/2 Cup small onions, chopped • 1 Cup thick coconut milk • A few Curry leaves • A few Plantain leaves • Oil as required • • For paste • • 1 Piece ginger • 2 tsp Chilly powder • 5 Garlic pods • 1 tbsp Pepper powder • A few curry leaves • 1 tsp Turmeric powder • Salt to taste How to make Karimeen Pollichathu: • Grind ginger, garlic pods, chilly powder, pepper powder, turmeric powder, curry leaves and salt for making a fine paste. • Marinate the fish with the above paste for about one hour. • Coat few heated plantain leaves with oil. • Place the marinated fish over it and put the entire thing in a frying pan. • Cover and cook it over low flame till it is done. • Take another frying pan and heat oil, sauté chopped onions, ginger, green chillies and curry leaves in it. • Place the cooked fish without the plantain leaves in the above pan and coat it well with the sautéed masala. • Combine coconut milk and mix well. • Simmer for few minutes, until all the water gets evaporated. • Wrap them in the plantain leaves and serve.

KARA KUZHAMBU RECIPE

Kara Kuzhambu Recipe Difficulty Average Rating 6.8 / 10 ( 13 votes) Recipe Type Veg.

Ingredients: • 1 Cup potatoes • 1 Onion • 1 Tomato • 10 Garlic flakes • 1/2 Cup tamarind pulp • 1/4 Cup coconut milk • 1/2 tsp Turmeric powder • 2 tsp Sambhar powder • 1 tsp Gram • 1 tsp Black gram • 1/2 tsp Fenugreek seeds • 2 tsp Chilli powder • 1/4 tsp Cumin seeds • 1/4 tsp Mustard seeds • Few curry leaves • Salt to taste • Oil for frying How to make Kara Kuzhambu: • Cut onion and tomato into slices. • Crush the garlic flakes. • Heat the oil. • Fry the black gram, gram and cumin seeds till they turn brown. • Grind this fried mixture to make a fine powder and keep it aside. • Heat the oil again. • Add curry leaves, crushed garlic and sliced onion. • Saute for few minutes. • Add potatoes and fry it. • Mix sliced tomatoes, turmeric powder, chilli powder and sambhar powder. • Add tamarind pulp, salt and water. • Boil it for 5 minutes. • Now add dal powder and coconut milk. • Cook it over low flame. • Kara Kuzhambu is ready.

KANCHIPURAM IDLI RECIPE

Kanchipuram Idli Recipe Difficulty Easy Rating 10.0 / 10 ( 2 votes) Recipe Type Veg.

Ingredients: • 1 cup Rice • 1 cup Urad Dal (Black Lentils) • 1 tsp Pepper • 1 tsp Ginger, chopped • 1 tsp Cashew, broken into small pieces • 1 tbsp Curd • ½ tsp Cumin Seeds • 2 tsp Ghee • Oil (as required) • Salt to taste • 6-8 Curry Leaves • Oil How to make Kanchipuram Idli: • Soak the rice and dal separately in two containers in water for around 6 hours. • Make a smooth paste of the dal in a mixer. • Make a coarse paste of the rice. • Mix the rice and dal paste and add to it ½ tsp of salt. • Keep the mixture overnight for fermentation. • In a pan, heat ghee and add cumin seeds. Once it sputters, add chopped ginger, curry leaves, cashew nuts and pepper. • Now, put the above made mixture in the rice-dal batter along with curd. Mix well. • Grease the idli plates with oil and fill them up with the mixture. • Steam them in the idli cooker for 20 to 30 minutes. • Serve hot Kanchipuram idlis with chutney.

KALAN RECIPE

Kalan Recipe Preparation Time 15 Minutes Cooking Time 30 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 3

Ingredients: • 1 raw Kerala Banana (Nendra pazham) or 2 green Plantains (medium size) • 200 g Yam • !/2 tsp Turmeric Powder • 2 cup Curd/ Yogurt (sour) • Salt to taste For Masala Paste • 1 cup Coconut (grated) • 1/2 tsp Turmeric Powder • 1 tsp Pepper Corns • 6 Green Chilies • 1 sprig Curry Leaves For Seasoning • 2 tbsp Coconut Oil • 1 tsp Mustard Seeds • Curry Leaves (few) How to make Kalan: • Firstly, cut banana and yam into small cubes. • Boil them, with turmeric and pepper powder added to the water. Add salt to it. • Grind all the masala ingredients to a paste. • Add this masala to cooked vegetables. • Simmer for a few minutes. • Add beaten curd, stir well and remove from heat. • For seasoning, heat oil in a pan. Add mustard seeds and curry leaves. • Add this seasoning to the Kalan. • Sere hot. Suggestions: Serve witn plain rice or roti.

JHATPAT RICE PAKORAS RECIPE

Jhatpat Rice Pakoras Recipe Preparation Time 15 Minutes Cooking Time 10 Minutes Difficulty Easy Rating 2.0 / 10 ( 1 votes) Recipe Type Veg. Serves 4

Ingredients: • 1 cup Rice (cooked) • Coriander Leaves (chopped) • 2-3 Green Chillies (chopped) • 2-3 boiled Potatoes (diced into small cubes) • 1/2 tsp Chilli Powder • 1/2 tsp Turmeric Powder (Haldi) • 2 Onion ( sliced) • 1’’ Ginger (chopped) • 1 cup Besan (Gram flour) • 1 tsp Chaat Masala • 1/4 tsp Amchur Powder (Dry Mango ) • Salt to taste How to make Jhatpat Rice Pakoras: • Take besan in a bowl. Add turmeric, chilli, amchur powder and chat masala. • Add little warm water to make a batter. • Now, add onion, ginger, green chilies, coriander, potato cubes and rice. • Instantly, deep fry in hot oil. • Garnish with coriander leaves Suggestions: Serve with pickle or tamarind chutney