Cabbage Kofta Curry........Yummy

• Cabbage Kofta Curry…….Awesome dish goes well with Roti/Nan …….You can have these koftas as snacks also……the process is very easy
  
  Kofta’s Ingredients :
  Cabbage 100gms
  Maida 1 Table spoon
  Besan Flour 1 Table spoon
  Salt ½ Tea spoon
  Garam Masala pinch
  Oil For deep frying the koftas
  Method:
• Grate the Cabbage
• Boil for 3-4 mts
• Add maida, besan flour, salt, garam masala to the boiled cabbage and make into small balls and deep fry in oil.
  Gravy Ingredients:
  Onion 200gms
  Tomato 40gms
  Ginger Garlic Paste pinch
  Elachi 1 No
  Clove 2 Nos
  Cinamon stick ½” piece
  Cashews 4 Nos
  Pepper Powder Pinch
  Fresh Coconut 2 small pieces
  Oil 1 Table spoon
  Dhania Powder ¼ Tea spoon
  Garam Masala Powder !/4 Tea spoon
  Salt ¾ Tea spoon
  Chilly Powder ½ Tea spoon
  Fresh Cream 1 Tea spoon (Optional)
  Coriander Leaves For Garnishing
  Water 100ml
  Method:
• Take a pan add oil and fry onion till onion turns golden colour.
• Add tomato, ginger garlic paste, elachi, clove, cinnamon, cashews, pepper powder and fry for 2mts till the tomato is cooked.
• Now cool it to room temperature and grind with coconut.
• Heat pan add the grinded onion paste, dhania powder, garam masala powder, salt, chilly powder cook for 2 mts.
• Add water when it boils add fried cabbage koftas , cream, and finally garnish with coriander leaves.
  Note: After adding koftas don’t keep stirring continuously the koftas may get mixed up with gravy....You can fry the koftas and have them with tomato sauce it’s really yummy…
  Preparation time : 25 mts.
  Final Curry weighs : 400 gms.

Brinjalcurry similar to guttivankayi recipe......easy to prepare tastes awesome (Goes well with roti,nan,rice) awesome recipe....

Ingredients
Brinjal 200 gms
Onion 300 gms
Tomato 1 No
Redchillies 7-8 Nos
Jeera 1/4 tea spoon
Coriander seeds 2 table spoon
Sesame seeds 1/4 tea spoon
Menthi seeds 1/4 tea spoon
Aniseeds (Saunf) 1/4 tea spoon
Ginger garlic paste 1/4 tea spoon
Garam masala powder pinch
Besan flour 2 table spoon
Salt (for gravy prep) 1/2 tea spoon
Salt (for brinjals to fry) 1/4 tea spoon
Oil (for gravy prep) 1 table spoon
Oil for frying brinjal
Milk 200ml
Method :

1. Clean and wash brinjals cut them into 1" long strips. Add salt, besan flour to the cut brinjals (if needed add little water) and fry in oil till they appear golden colour.


2. Dry roast redchillies, jeera, coriander seeds, sesame seeds, menthi seeds together and grind them to a fine powder.


3. Heat oil add ani seeds cook for 1/2 minute add onion, cook till onion is soft then add tamato, ginger garlic paste, cook for 2-3 minutes. Cool this and grind together.


4. Add grinded onion paste, grinded roasted powder, garam masala, salt, fried brinjals and cook for few minutes .


5. Finally add milk, coriander leaves and keep stirring till the gravy thickens.


6. Serve hot with Roti or Nan or Kulcha or Rice.

Note: After cutting brinjals soak them in water by adding little salt immediately otherwise they change colour and the taste also changes.

Preparation Time - 25 minutes
Final curry weighs - 550 gms ( serves 3 ) Storage time - When refrigerates 2 days.