Tag: Main Dishes

Ingredients:

250 gm potatoes (small-sized, peeled and cut)

3 Tbsp. oil

1 cup fenugreek leaves

1 green chilli (chopped)

1/4 Tbsp. turmeric powder

2 garlic cloves (chopped)

1 Tbsp. fresh dill (chopped)

1 Tbsp. coriander leaves (chopped)

salt to taste

Method:

Soak fenugreek leaves in a bowl of water with a pinch of salt for about 30 minutes. Drain and chop.

Heat oil in a frying pan. Add garlic and chilli, mix. Add fenugreek leaves and fry for about 1 minute. Add the potatoes, turmeric powder and salt and stir-fry for about 2 minutes. Now, add the dill and coriander leaves.

Cover the pan and turn the heat to low. Let it cook for about 15 minutes or till the potatoes are done. If required, sprinkle a bit of water.

400 gm medium size Beet root ( Boiled , peeled and cubed)
1 Tbsp. fennel seed
1Tbsp. cumin seed,
1 Tbsp. carom seed
½ nigella seeds.
200 ml yogurt (whisked)
1/2 Tbsp. Red chilli powder
1/2 Tbsp. Turmeric powder,
1 Tbsp. garam Masala
½ Tbsp. Lemon Juice
2 Tbsp. cooking oil,
2 dried Red Chilli (whole)
Salt to taste

Method:

Marinate Beetroot cubes with 100 ml of yogurt, lemon juice, turmeric, red Chilli powder, garam masala and salt. Refrigerate it for an hour.
Now in a frying pan on medium heat add oil, once oil gets hot, add spice mix and whole Red chillies Saute for a minute or two. Crank up the heat add marinated Beat root cubes. Toss/ Stir for few minutes. Add remaining yogurt and on high heat, toss/ stir for two more minutes or till yogurt and other spices start to dry up.

400 gm Arbi (Taro Root/ Colocasia root )
4 Slices of Bread (Sides Cleaned)
4 Tbsp. Bread Crumbs
1 Tbsp. Ginger Garlic Paste
1 Tbsp. Fennel Powder
1Tbsp. Cumin Powder (Roasted)
½ Tbsp. Red Chill Powder
½ Tbsp. Mango Powder
1 Tbsp. Raisins Chopped
1 Tbsp. Garam Masala ( I use my 6 spice Mix Magic Masala)
2 Tbsp. Cooking Oil
2 Tbsp. Chopped Coriander
½ Tbsp. Green Chilies
Ginger Juliennes

Method:
Boiled arbi with little water (You can microwave for 5 minutes), Peal and mash arbi, add bread slices , 2 Tbsp. bread crumbs, mango powder ,chili powder ,cumin powder, chopped raisins ,salt and 1 Tbsp. chopped coriander . Keep this mixture aside.

Now in a frying pan and on medium heat ,pour oil , add ginger garlic paste sauté for a minute and then add fennel powder, garam masala and chopped green chillies . Lower the heat and suate your mixture for 2-3 minutes. Turn off the heat and add arbi mixture. Let the mixture cool down, make equal portions of this mixture and make balls out of this , just flatten the balls with little pressure of your palm. Coat generously with bread crumbs . Refrigerate the arbi kofta for 30 minutes.

Pre Heat oven ,bake the arbi mix for 20 minutes on 180 ºC°C or till the time they turn golden brown.

If you do not want to bake it, use grill pan or any other pan and gently grill the koftas for few minutes on both sides .Your Koftas are ready garnish with Ginger Juliennes and chopped coriander. You can also drizzle generous amount of tandoori sauce/gravy on top of it. This dish can be served as starter (without Gravy) and as main dish (with Tandoori Gravy).