Kofte ki sabzi /cabbage kofta curry


“Good Food

Is All The Sweeter

When Shared With

Good Friends..”

-Unknown

Pattagobi, yes when you take this name my kids frown and they are like eeeee…. Such a boring sabzi. So to make them more appealing and yummy try making this Kofte ki sabzi.

Kofta is a vegetarian treat just like meatballs served with gravy.Cabbage is shredded and mixed with spices and chickpea flour, then deep fried. Cabbage kofta is a treat to your taste buds served with paratha or roti.

We as housewives have to keep experimenting with our daily veggies to make food and life more interesting. As a chef does in his/her restaurant, we do it for our loved ones. So coming to the recipe, a quick one with my touch.

Let’s get the recipe

#koftekisabzi#purvanchalsadka#indianfoodblogger#foodblogger#cabbagerecipe

Cabbage kofta curry

Ingredients for making kofta

  • 1 cup chopped and blanched cabbage
  • 1 cup chickpea flour/besan
  • 1/2 cup rice flour
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1/4 tablespoon jeera powder
  • 1/2 tablespoon garam masala powder
  • Chopped coriander leaves
  • 1 1/2 tablespoon salt or as per taste
  • 1 tablespoon oil
  • Oil for Deep frying

Ingredients for making Curry

  • 4 onions chopped
  • 2 tomatoes chopped
  • 1 inch ginger
  • 4 to 6 garlic
  • 2 green chillies
  • 1/2 tablespoon haldi powder
  • 2 tablespoon coriander powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon jeera /cumin
  • 1 tablespoon saunf /fennel seeds
  • 1/2 tablespoon rai
  • 1 bay leaf
  • Oil for cooking
  • Salt as per taste
  • Water for gravy

Method for making kofta

  • In a bowl take chopped and blanched cabbage add all the given spices and salt.
  • Add in 1 tablespoon oil and chopped coriander leaves
  • Along with besan/chickpea flour and rice flour
  • Combine the mixture together
  • If required then add water
  • If the mixture combines together without water then don’t add water to it
  • We want a thick mixture to roll into balls
  • Apply oil on your palm and roll the mixture into lemon size balls taking small portions
  • Make all the kofta in same manner and keep on a plate
  • Take a kadhai pour oil for deep frying
  • Fry all the kofta till golden brown
  • Remove on a plate
  • Start making the gravy

Method for making Curry

  • Take a blender jar add chopped onions, tomatoes, green chillies, ginger, garlic, haldi powder, coriander powder, red chilli powder, jeera, saunf
  • Blend to a fine paste
  • Curry base is ready

Making of Cabbage kofta curry

  • Take the same kadhai remove the extra oil
  • Now add rai, let it crackle
  • Add bay leaf, let it turn light brown
  • Pour in the Curry base mixture
  • Cook on low flame, while stirring
  • Cook till oil oozes out from the sides of the masala
  • Pour water as per required consistency
  • Add garam masala powder and salt
  • Boil for five minutes
  • Place the kofta and boil for few seconds
  • Garnish with coriander leaves
  • Cabbage kofta curry is ready to be served with naan or roti
  • Enjoy the recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Urad dal kachori


Urad dal kachori are famous snack at every ganga ghat, especially in Banaras. These kachori are served as breakfast at every stall with aloo ki sabzi.

Deep fried kachori with lip-smacking sabzi,what a wholesome snack to start your day.

Making kachori are quite simple anyway.

Benefits of Urad dal

  • Increases energy level in any person
  • Very good for hair growth and skin
  • Improves digestive system
  • Improves nervous system as well
  • Good for heart patient

After reading all the benefits I am sure you will include Urad dal/black gram in your every day diet. Indian kitchen are not functional without Urad dal in store, be it whole or Tukda

Let’s get the recipe

#purvanchalstadka #foodbloggers#indianfoodblogger#uraddalkachori#kachorirecipe#banaraskakhana

Urad dal kachori

Urad Dal kachori

Ingredients:

  • 1 cup urad dal,soaked overnight
  • 1 tablespoon garlic-green chill paste
  • Pinch of hing
  • 1/4 haldi powder
  • 1/4 red chilli powder
  • 1/2 tablespoon coriander powder
  • Salt as per taste
  • Oil for deep frying
  • 1 1/2 cup wheat flour
  • Water for kneading
  • 1/4 tablespoon amchur powder
  • 1/2 tablespoon garam masala powder

Method

  • First we have to make soft dough using wheat flour, oil,salt and water. Once dough is ready, cover with wet cloth and keep aside
  • Wash Urad dal under running water
  • Now, heat oil add green chilli-garlic paste, cook till raw smell has gone
  • Add in hing, haldi powder, coriander powder, red chilli powder, amchur powder and garam masala powder along with salt
  • Fry these spices for few seconds
  • Now, add in Urad dal
  • Cook for 2 minutes by covering
  • Once done let it cool down
  • Roll the dough into small puris and fill urad dal stuffing and seal the edges, give it a shape of kachori
  • Same manner make all the kachori and deep fry them till golden brown
  • Your Urad dal kachori are ready to be served
  • Hope you liked this simple recipe
  • This kachori is served with pipping hot aloo ki sabzi, if you wish you can have them with curd or achar
  • Until then keep exploring…….

Balushahi recipe


Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.

#purvanchalstadka#foodbloggers#indianfoodblogger#balushahi#indianmithai#sweet#mithai

Balushahi

Ingredients

  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 baking soda
  • Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder

Method

  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

Muli/Radish muthiya


Muthiyas are steamed dumplings with whatever veggies you like.

Today I am sharing with you muli muthiya,a healthy and nutritional recipe.A best way to make anyone eat radish or muli who doesn’t like.

I have used besan and maize flour here with grated radish and some spices to enhance the taste.

Why is it healthy?

As we all know anything steamed is healthy.

Deep fried muthiya

Here i have deepfried to make my kids eat,muthiyas are of two types one fried and one are just steamed.

Let’s get the recipe

#purvanchalstadka#foodbloggers#indianfoodblogger#muthiya#steameddumplings#masala

Muli muthiya

Ingredients :

  • 1 cup grated raddish/muli
  • 1 cup besan/chickpea flour
  • 1/2 cup maize flour
  • 1/4 tablespoon haldi powder
  • 1 tablespoon salt or as per taste
  • 1/2 red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • Pinch of hing
  • Water for making dough
  • 1/2 tablespoon Rai/mustard seeds
  • 1/2 tablespoon sesame seed
  • Oil for deep frying

Method :

  • Take a bowl mix all the given masala,salt and flour
  • Add water and knead a hard dough
Grated radish
  • Roll into cylindrical shape
  • Keep them on a steamer and steam for 25 minutes or till the pierced knife comes out clear
  • Remember to grease the plate with oil before steaming
  • After steaming cut them into desired shape
  • Give Tadka and eat if you don’t want fried one’s

For Tadka

  • Heat fry pan with little oil
  • Add rai and sesame seed
  • Let them crackle
  • Pour straight on the muthiyas

For deep frying

  • Take a kadhai with oil
  • Deep fry all the cut pieces till golden brown
  • Now, give Tadka on them as per direction given above
  • Your muli muthiya is ready to be served
  • Whichever version you choose taste is just awesome
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Blog at WordPress.com.

Up ↑

%d bloggers like this: