Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Marinara Sauce

Marinara sauce.
An easy to make and delicious pasta sauce.

Marinara sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. Source – Wikipedia

Not only pasta but you can use it as sandwich spread, with lasagna, noodles etc. Or simply serve with any snack.
After making pasta I have served remaining sauce with my homemade focaccia with cheese.

Our this week’s 134th #Foodiemonday bloghop theme is pasta sauce.

I am sharing my favourite, easy and yummy marinara sauce.
You need only few flavourful ingredients and herbs to make this sauce. I have oregano in my pantry so I have used it, you can use basil, oregano, parsley or thyme whatever you want.

Recipe

Tomato – 6 medium

Olive oil – 2 tablespoon

Onion 1 small, finely chopped

Garlic – 2 cloves, minced

Sea salt – 1/2 teaspoon

Bay leaf – 1

Sugar – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon

Vinegar – 1 teaspoon

Oregano – 2 teaspoon

Cheese to garnish

Method

Drop the tomatoes in boiling water. Boil until the skin starts to wrinkle and split.

Let the tomatoes cool down. You can drop them in chilled water.
Now peel off the skin and make paste with your food processor or mixer grinder.

If you want tomato chunks in your sauce then chop them. I like my sauce smooth.

Heat olive oil in a pan. Add chopped onions and minced garlic. Saute till the onion become translucent.

Add tomato paste, salt, sugar, black pepper powder, chilli flakes, bay leaf and oregano. Mix well. When the mixture starts to boil simmer the flame.

Let it cook on simmer for 20 – 25 minutes or until it becomes thick. Stir occasionally.

Add vinegar and mix. Taste and adjust the salt and seasoning.
Remove from heat. Garnish with grated cheese and serve with your pasta.

You can store it in refrigerator for later use. Heat before serving.

Notes

1. You can use basil, thyme, parsley or any herbs.

2. You can serve it with lasagna, noodles or sandwiches. Or serve with any snacks.

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Tomato Coconut Chickpea Curry 

Tomato coconut chickpea curry.

A delicious dry curry without onion. Fresh coconut, tomato, garlic and some spices makes the curry flavourful and lip-smacking.

My mom used to make this curry with only tomato and garlic. She rarely used onions and the taste was awesome. Today I have followed her recipe but added fresh coconut too.

If you don’t have coconut you can omit it. Sometimes I also make it without coconut. With or without both are delicious. Or you can make it without garlic too. Use only tomato, ginger, coconut, green chilli and spices. You can use lemon juice instead of dry mango powder or use both if you like tangy curry.

 

Recipe


Chickpea – 1 cup

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Salt to taste

Turmeric – 1/2 teaspoon

Ginger – 1 inch piece

Garlic – 4-5

Green chilli – 2 – 3

Tomato – 4 medium, chopped

Grated fresh coconut – 2 tablespoon +1 tablespoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Oil – 2 tablespoon

Amchur or dry mango powder – 2 teaspoon

Cilantro or coriander leaves 2 tablespoon + to garnish

Method


Soak the chickpea overnight.

Crush the cardamom, cinnamon and cloves in a mortal pastel.

Boil the overnight soaked chickpeas with green cardamom, cloves, cinnamon, bay leaf, salt and water.

Discard bay leaf and keep aside.

Grind tomatoes, green chilli, garlic, ginger and 2 tablespoon grated fresh coconut. Make a smooth paste.

Heat oil in a pan. Add cumin seeds and let them splutter.

Now add the ground mixture, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder.

Saute till oil leaves the side.

Add boiled chickpeas, 2 tablespoon cilantro or coriander leaves and salt. Add salt carefully. We have added salt while boiling the chickpeas. Mix well.

Add remaining water of boiled chickpeas.

Stir and cook on low flame for 10 minutes or until the water absorbed.

If you want thick gravy add little more water. I have made dry curry.
Add dry mango powder and mix well. If you don’t have dry mango powder you can use lemon juice. Or use both if you like tangy taste.

Taste and adjust salt. If you like you can add little more dry mango powder or lemon juice.

Garnish with chopped cilantro or coriander leaves and grated coconut.

Serve with paratha, puri, naan, roti or Indian flat bread or any bread.

Notes


1. Add chilli according to your taste. If you  like hot add more chilli.
2. You can add 1-2 tablespoon lemon juice if you like your curry tangy.
3. If you don’t like garlic you can omit it.

4. If you like the taste of coconut and want to make it without garlic, you can add 1/4 to 1/2 cup fresh grated coconut.

 

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Flavoured American Biscuit 

Flavoured American biscuit.

First time tried these biscuits and love the texture and taste.  So tried again with lightly flavoured with Italian herbs. You can enjoy these savoury biscuits with jam or gravy.

A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.

Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads,” to indicate that they do not need time to rise before baking.

Wikipedia



First time I saw these biscuits in a food group. And tempted to try it. Thanks to Pat Clark Royalty, Nathalie Dupree and Rosie Dore for the great help. You introduced me to these delicious biscuits. Everyone in my family loved these.

Adopted the recipe from Geniuskitchen.com

Recipe is very easy and simple. Refined flour is used in it. But next time I will try with whole wheat flour. I have made these with lightly flavoured. If you like you can increase the amount of herbs for strong flavour. See notes for it.

Recipe


All purpose flour or maida – 2 cup

Baking soda – 1/4 teaspoon

Baking powder – 1 tablespoon

Salt – 1 teaspoon

Unsalted butter – 6 tablespoon, chilled

Butter milk – 1 cup

Garlic powder – 1 teaspoon

Origano – 2 teaspoon

Red chilli flakes – 1/2 teaspoon

Method


1. Preheat your oven at 180°.
2. Combine all purpose flour, salt, baking soda, baking powder, garlic powder, origano and red chilli flakes in a bowl.
3. Cut the butter into chunks and mix it into the flour with your fingers until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved.
4. Add the buttermilk and mix just to combined.

If you feel the mixture dry add a bit more buttermilk. It should be very wet.
5. Turn the dough out onto a floured board.
6. Pat very gently. (according to original recipe it should not be  rolled  with a rolling pin) but I have used rolling pin. Next time I will follow as directed in the original recipe. Pat or roll the dough out until it’s about 1/2″ thick. Better don’t use rolling pin.
7. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
8. Use a round cutter to cut into rounds.

Don’t twist, cut the biscuits directly down.
9. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
10. Place the biscuits on a cookie sheet, if you like soft sides, put them touching each other.

If you like crusty sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
11. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not overbake.

Notes –

1. Handle the dough gently. Don’t knead much.

If you have food processor you can use it.
2. If you want fresh biscuits you can cut the dough and place on a cookie sheet and freeze. Bake for 20 minutes when required.
3. Now I am copy pasting the words as Pat Clark Royalty directed to make these –

Remember: cut to pea like consistency. Pat to oblong. Fold into thirds. Pat again. Fold again. Cut biscuits directly down. Don’t twist the cutter. Done. Don’t make too thin.

Leftover: split, butter, cut side down in hot pan to brown.

Thanks again for these useful tips.
4. If you don’t have buttermilk mix 3/4 cup curd and 1/4 cup water or mix 1 tablespoon vinegar or lemon juice in 1 cup milk, keep aside for 5 – 10 minutes to get the perfect buttermilk.
5. If you want strong flavour use 2 teaspoon garlic powder and 1 tablespoon origano. Add chilli flakes according to your taste.

6. My Indian readers if you make the dough soft and smooth not wet and roll out thin then it will be just like khasta mathri like snack. You can try if you like.

Get the original recipe here.
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Piperade With Indian Spices 

Piperade with Indian spices.

Yes presenting a fusion recipe again.

For this week’s bloghop google searched for some French recipes.

There are lots of delicious recipes but this one is tempting and easy to make.

Piperade or Piperrada, from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag. Wikipedia

Adopted the recipe from

Cured by bacon

According to the author Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). Typical additions include egg, garlic or meats such as ham.

Our this week’s 116th #Foodiemonday bloghop theme is Fusion fiesta.

My contribution is this delicious French dish with Indian spices.

This piperade is a specialty from the French Basque country. Bake a few eggs in the onion tomato gravy and you’re in for a treat.

Something like shakshuka. I have already shared an Indian style shakshuka recipe. Get the recipe here.

Recipe is very easy and simple. You have to make a onion tomato gravy and bake it with eggs. I don’t have bell peppers but you can use roasted and chopped bell pepper in it. I have baked the eggs in halogen oven. You can bake in microwave convection or OTG or any oven.

Recipe


Egg – 3 – 4

Onion – 3 large, sliced

Garlic – 5 – 6, crushed or grated

Tomato – 3 large, pureed

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3 chopped

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 3 tablespoon

Sugar – 1/2 teaspoon

Salt to taste

Method 
Preheat the oven at 200°.

Heat oil in a pan. Add sliced onion, green chilli and garlic. Fry till the onions become translucent.

Add ginger, tomato puree, cumin powder, coriander powder, black pepper powder, garam masala powder, kashmiri red chilli powder, turmeric powder, chopped cilantro, salt and sugar.

Saute till the mixture becomes thick.

Switch off the flame.

Pour the mixture into an ovenproof pan.

Make holes with a spoon for the eggs. Crack the eggs one by one and drop in the holes.

Bake in preheated oven at 200° for 8 – 10 minutes or until the eggs are set.

Garnish with chopped cilantro.

Serve with crisp toast or any Indian bread.

Notes –

1. You can use bell peppers in the gravy.

2. You can double the gravy by increasing the amount of ingredients.

3. Add chilli according to your spice tolerance.
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Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

Potato Stuffed Egg Enchilada 


Potato stuffed egg enchilada

A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.

Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.

Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.

Recipe 
For stuffing 


Potato – 2 large

Garlic – 3 – 4 cloves

Green chilli – 2

Oil – 1 tablespoon

Capsicum – 1

Cilantro – 2 tablespoon chopped

Scallion or spring onion – 2 finely chopped

Tomato – 2 small

Red chilli powder – 1 teaspoon

Oregano – 1 teaspoon

Cumin powder – 1/2 teaspoon

Salt to taste

Tomato sauce – 1 teaspoon

Egg – 1 boiled

Black pepper powder – 1/2 teaspoon

For the wrap 


Eggs – 5

salt to taste

Black pepper powder to taste

For sauce 


Tomato – 4 – 5 medium

Garlic paste – 1 teaspoon

Oil – 2 tablespoon

All purpose flour – 2 tablespoon

Cumin powder – 1 teaspoon
oregano – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Vinegar – 1 – 2 teaspoon

Water – 2 cup

Cilantro – 2 tablespoon

Tomato sauce – 1 tablespoon

Method 


For stuffing 


Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.

Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.

Heat oil in a nonstick pan. Add garlic and green chilli. Fry till the raw smell goes away or garlic becomes light brown.

Add chopped scallion and cubed, boiled potatoes. Mix well and add the chopped capsicum, tomato and egg. Stir and add salt, red chilli powder, oregano, cumin powder and black pepper powder.
Saute till the mixture dried up completely. Add chopped cilantro, tomato sauce and 2 tablespoon enchilada sauce mix well and switch off the flame. Taste and adjust the seasoning. Keep the mixture aside.

Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.

For sauce 


Grind the tomatoes and keep aside.
Heat oil on medium heat. Add flour, cumin powder, oregano, red chilli powder, salt and black pepper powder. Stir continuously. Saute for a minute or till fragrant.

Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.

preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.

Garnish with chopped cilantro and serve hot.

Note

If you have corn tortillas you can use them instead of omelets if you like.

Stuffing and sauce can be made a day before and refrigerate for convenience.