Cauliflower Kofta

Cauliflower Kofta Curry is a lip-smacking North Indian recipe. The finely grated cauliflower mixed with spices and besan (gram/chickpea flour) and deep fried, then simmered in to the spicy gravy. This delightful Cauliflower kofta dish looks so colourful and tastes heavenly and would be loved by people of all age groups. A must try dish for those who love mild spicy .This curry can be served with chapatti, rice and parathas.

For Koftas:

Cauliflower – 1 small flower grated

Potato-2 boiled and mashed

Green chili – 1 (finely chopped)

Salt – ½ tsp

Red chili powder – ¼ tsp

Coriander powder – ½ tsp

Green coriander – 2 to 3 tbsp. (finely chopped)

Chickpea flour/Besan – ½ cup

Oil – for frying

 

For Gravy:

Onion-1

Garlic-2 cloves

Ginger-1 inch grated

Tomato –3

Green Chilli-1 

Oil – 2 to 3 tbsp 

 Cumin seeds – ½ tsp 

 Turmeric powder – ¼ tsp

Red chili powder – ¼ tsp

Coriander powder – ½ tsp

Garam masala –¼ tsp

Dry fenugreek leaves – 2 tsp

Salt –as per taste

Sugar – 1 tsp

Water as needed

Cream – 1/4 cup ( I used Amul fresh cream)

Coriander leaves for garnishing- 1 tbsp 

Method:

For Koftas:

1. Remove the leaves from the cauliflower andcoarsely grate the cleaned cauliflower florets.  

2. Now add boiled and grated potatoes and all the items given for kofta to this and make into thick mix.

3. Add the chickpea flour and mix well, if it does not come together add a little more flour.

4. Make small balls from it. Heat oil for deep frying. Fry those balls in hot oil for on medium heat till it is golden. Drain and set aside.

For Gravy:

1. Heat 2 teaspoons oil, add in cumin seeds and let it sizzle. Then add onion, ginger, and garlic and cook until the onions start to turn brown.

2.Once the onions become light brown add coriander powder, red chili powder, garam masala turmeric powder and mix with the fried onions and fry for few seconds.

3. Add tomato puree to create a spicy paste and keep string the onion masala frequently. This paste will quickly start sticking to the pan.

4. Stir continuously, until the sauce becomes glossy in appearance. At this point add 3 cups of water and salt and sugar mix it well.cover the pan and cook for 10 minutes.

5. Once half of the water evaporated from the gravy add 1/4 cup of cream and mix it well with the gravy and stir constantly for few minutes.

6. So that cream blend in well with the gravy. Let the gravy cook for 8 to 10 minutes, while frequently stirring the gravy.

7. Once gravy blend together Add fried koftas in the gravy and mix, coat all the koftas with gravy and simmer for 2 minutes.

8. If gravy becomes thick add some water to the desired consistency, bring the gravy to boil, turn the heat off.

9.Garnish with coriander leaves and cream. Serve with roti or rice.

Muskmelon and Orange Juice

The musky flavor of cantaloupe (musk melon or honey dew melon is a lovely sweet fruit with a soft flesh and lots of water content and has a mild sweeter taste with thin light brown rind. Cantaloupe/ musk melon mixed with sweet citrus of orange and hint of ginger come together in this beautiful melon orange juice which adds a delicious taste  to the juice. This juice is as much a delight to the eye as it is to your health and helps to cool the body during summers and also provides us with healthful benefits. It is a thirst-quenching and mind-refreshing healthy drink.

Any variety of melon with orange flesh will work. The sweetness of the juice might vary according to the melon used.

 

Ingredients:

 Musk melon cubes– 2 cup (deseeded)

 Orange Segments– 10

 Ginger – a thin slice (optional)

Crushed Ice cubes for serving

 

Method:

1. Add ice cubes to the glass. Pour melon orange juice over the ice. Serve immediately.

2. Rinse the musk melon in water and Peel and core the musk melon. Then cut into half and then slice them into cubes.

3. Peel the oranges, de seed the oranges before juicing.

4. Place the ginger, orange segments and musk melon and add in a blender.

5. No need to add water. Blend till smooth. Melon orange juice is ready.

 

To serve:

  Add ice cubes to the glass. Pour melon orange juice over the ice. Serve immediately. 

Roasted Pumpkin and Carrot Soup

Spicy Roasted Pumpkin and Carrot Soup Recipe is wholesome, nutritious and easy to make and Full of warm colours and flavours, with a hint of Indian spices, there’s more than enough going on here to satisfy a variety of taste. We can have this soup for lunch or dinner and perfect for those who are cautious of their diet and work out daily.

INGREDIENTS:

Pumpkin – 1 cup peeled and chopped

Carrot –1 Cup chopped

Ginger – 1 tbsp peeled and chopped

 Garlic 5-6 flakes

Onion-1

Water – 2 Cups

Salt – as required

Pepper powder – As required

Butter- 2 tsp

Milk - 1 cup

Method

1. In a pressure cooker, add the butter. Add in the garlic flakes, pumpkin, carrots, onion Saute them until tender.

 2. Then add the milk and 1cup of water.  Cover the cooker and pressure cook for 3 to4 whistles.

3. Once the pressure is released open the cooker and Set aside to cool slightly.

4. Then Blend pumpkin mixture until smooth. If needed add 1/2 cup to 1 cup of water or milk to adjust the consistency of the soup. 

5. Allow this to boil and Stir over low heat, and add salt and freshly ground pepper powder

6. Transfer into clean saucepan .Serve with a dollop of fresh cream and pepper powder

    Pumpkin soup is ready to serve.