Makhana Kaju Sabzi / Foxnuts and Cashewnuts in Creamy Spicy Gravy

This is one particular curry/sabzi, used to be in a menu, when something happens or someone very special visited our household. I remember so many occasions during my childhood, when this curry was made to serve in main course. Along with it many other side dishes were served and many variety of breads.

Days are gone but memories are still there and cherished. I love remembering my childhood days and the specialties I ate during those golden times. Learning from my mother how to cook those special dishes has always been the memorable moments of my life.

I've been busy moving back to India and settling down my kitchen all over again. It's like starting your household setup all over again after many years of marriage. Coming back to my own country has always been my dream and now it's livable. So Kitchen is starting to take shape and I cooked This special curry to start the cooking in the new kitchen.

So here is my recipe of Makhana Kaju Curry. Very rich, creamy and delicious curry to go with any kind of rice and chapati. Try it out and make your family go awe with it's taste. Leave your feedback in the comments section below. Until Next Time, Happy Cooking Friends...................... Saumya

Method of making Makhana Kaju Sabzi / Fox-nuts and Cashew-nuts in Creamy Spicy Gravy:

Wash the tomatoes and cut them into cubes, cut the green chilies and ginger piece roughly.

Grind tomatoes, green chilies, ginger pieces and soaked cashews to fine paste. Keep aside.

Heat oil in a pan, add cumin seeds and asafetida into it.

Now add the grind-ed paste to it. Roast it well.

Now add the dry spices, turmeric, coriander, red chili and garam masala into it.
Fry this over medium heat until the oil starts to appear on the sides and top of the masala.

While the gravy mix is cooking, roast the fox-nuts and cashews in another pan until they turn golden.

Stir the gravy mix in between to avoid it sticking on the pan. When the oil appears on top of the mix add one cup of water to it. Now add the salt and 1 tblspoon of fresh coriander and Kasuri methi  , stir it well.

Let the gravy boil. after one boil add the roasted cashews and foxnuts into the gravy.

Cover the pan with a lid for 5 minutes to let the foxnuts soak the spices into it.

Take out the curry on a serving platter and garnish with freshly chopped coriander and some fresh cream.
One of the best curry/sabzi is ready to be served with Parantha and Rice.
This recipe will go for Meat Free Monday , Monthly Masala Link Party  and Take a Bite Tuesday.

Ingredients:

Makhana / Phool Makhana/ Fox-nuts           - 1 cup
Kaju/ Cashew-nuts                                            - 15 nos
Oil                                                                      - 2 tspoon to roast nuts
Onion                                                                 - 1 small diced
Tomatoes                                                           - 4 medium diced
Green chilies                                                      - 2 chopped roughly
Cashew nut                                                         - 10 nos (soaked for 30 minutes to an hour)
Coriander                                                            - 2 tblspoon freshly chopped
Oil                                                                       - 2 tblspoon
Ginger                                                                 - 1 inch piece
Kasuri Methi                                                       - 1 tspoon
Asafetidaa                                                           - 1 pinch
Cumin seeds                                                        - 1/2 tspoon
Turmeric powder                                                 - 1/4 tspoon
Red chili powder                                                 - 1/4 tspoon
Coriander powder                                                - 1 tspoon
Garam Masala                                                      - 1/4 tspoon
Salt                                                                       - to taste
Water                                                                    - 1 cup to adjust the gravy thickness

Method:

Wash the tomatoes and cut them into cubes, cut the green chilies and ginger piece roughly.
Grind tomatoes, green chilies, ginger pieces and soaked cashews to fine paste. Keep aside.
Heat oil in a pan, add cumin seeds and asafetida into it.
Now add the grind-ed paste to it. Roast it well.
Now add the dry spices, turmeric, coriander, red chili and garam masala into it.
Fry this over medium heat until the oil starts to appear on the sides and top of the masala.
While the gravy mix is cooking, roast the fox-nuts and cashews in another pan until they turn golden.
Stir the gravy mix in between to avoid it sticking on the pan. When the oil appears on top of the mix add one cup of water to it. Now add the salt and 1 tblspoon of fresh coriander and Kasuri methi  , stir it well.
Let the gravy boil. after one boil add the roasted cashews and foxnuts into the gravy.
Cover the pan with a lid for 5 minutes to let the foxnuts soak the spices into it.
Take out the curry on a serving platter and garnish with freshly chopped coriander and some fresh cream.
One of the best curry/sabzi is ready to be served with Parantha and Rice.
This recipe will serve somewhat 4-5 people, depending onto the portion size you choose.

Potato & Peas Kofta Curry

Kofta, are introduced in India by in decades ago in Mughal era. It's shaped like meatballs, sometimes coated and sometimes not then deep fried in the oil. Indian and surrounding countries Koftas are served in a spicy gravy, as the dry version is often known as Kebab.

Koftas can be made with any vegetable or meat. In India, Koftas are normally vegetarian and made with Paneer, Potato, Mix Veggies, Soya Granules, Bottle Gourd and so on. Koftas are served with Paratha, Chapati, Roti and most of the time with steamed Rice.

The name Kofta is originated from greek verb Kopto, which means "minced". Usually in Mughlai and Awadhi meals Koftas were made with minced meats of all sorts, so it's called Kofta.

I always liked Koftas a lot, specially bottlegourd Koftas and potato Koftas. Whenever I'm left with any sort of potato mix, I quickly mix the flour in it, roll them out, deep fry them dung in the gravy and wallah, one of the main dish is ready for lunch or dinner. Easy and quick to make, Koftas are very good addition to the menu, when planning a meal for friends.

Ingredients:

For Koftas:

Boiled Potatoes                 - 3 boiled and mashed
Green Peas                        - 1 cup boiled
Gramflour                         - 4 tblspoon
Salt                                    - To taste
Amchoor                           - 1/2 tspoon + 1/2 Tspoon
Garam Masala                   - 1/2 tspoon + 1/4 tspoon
Red Chilli Powder             - 1/4 tspoon
Oil                                      - for deep frying
Water                                 - for making batter

For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Asafetida/Hing                  - 1 pinch
Black Cardamom              - 1
Cloves                              - 2
Cinnamon                        - 1/2 inch stick
Bay Leaf                          - 1
Onions                             - 2 puree
Garlic                               - 6 cloves puree
Ginger                              - 1 inch puree
Tomatoes                         - 2 large finely chopped/pureed
Turmeric powder             - 1/4 teaspoon
Amchoor powder             - 1/4 teaspoon
coriander powder             - 1/2 teaspoon
Garam masala                  - 1/2 teaspoon
Salt                                   - to taste
Cream/Set Yogurt            - 1 tblspoon
Oil                                    - 1 tblspoon for tempering
Water                               - 2 cup or as per your choice of thickness
Coriander                         - 2 tblspoon finely chopped

Method:

For Kofta balls:

Mash the boiled potatoes in a deep mixing bowl. Add in the boiled peas in it.
Now add salt, 1/2 tspoon amchoor, 1/2 tspoon garam masala, mix it like a dough.
Now make same size round balls out of this mix. I made 15 balls out this quantity.
Once all the balls are shaped, keep them in the fridge for 10 minutes.

In another bowl, add Gramflour, salt, 1/2 tspoon amchoor, 1/4 tspoon Red chili powder, 1/4 tspoon garam masala, mix well.
Now add little water at a time, to make a thick batter, keep it aside.
The consistency of the batter should be like ribbon fall. If you drop the batter from a spoon and it falls in a continuous sting, it's called ribbon fall.
Heat the oil in a deep pan/Karahi.
Take out the potato balls from the fridge and Coat the them into the batter and deep fry them until golden from each side.
Keep the kofta balls aside after frying them to cool them.


For Kofta Gravy:

Grind Onion, garlic and ginger to fine paste.
Also puree the tomatoes. Keep the paste and puree aside and start with the cooking of gravy.
Warm 1 tblspoon oil heavy bottom pan.
Add all the whole spices Cumin, black Cardamom, Cloves, bay leaf, cinnamon and hing to it.
Now lower the flame to slow, turmeric powder, coriander powder, red chili powder, amchoor powder and salt to the pan.
Mix it well for a second and add onion paste to it.
Cook for 3-5 minutes until the raw smell of onion & garlic goes away.
Once done, add in the tomato puree to it. cook again for 2-3 minutes, covered with a lid.
Now add the 1 tblspoon of set yogurt/cream to the pan and mix it very well while stirring continuously.
Add in the water and let it boil for 5-7 minutes.
Sprinkle some finely chopped coriander on the gravy.
Check the consistency of gravy as per your choice. I keep kofta curry a bit thick else koftas go very soft and fall apart in the gravy. The kofta gravy is ready.

To assemble the koftas and gravy, your just need to take out the gravy in a deep serving bowl and dip the kofta balls into it.
Garnish them with fresh coriander and 1/2 table spoon of cream/yogurt.

Notes:
Make sure you dip the Kofta balls in the gravy only before serving.
Kofta balls get soft if left longer in the gravy and fall apart.
Serve the Koftas with Rice, Chapati or Paratha.

Methi Wala Daal ka Dulha

Daal ka Dulha is a traditional UP and Bhojpuriya delicacy. As the name sounds it's made with Lentils/Daal. Some people use Moong Daal, some use Toor/Arhar Daal to make it. Its an all-in-one recipe like Daal and Roti made together. Tangy and spicy daal contains spiced wheat flour dumplings in it, which makes it a wholesome food.

I love to experiment in my kitchen. When I was little my mum use to make this dish with just flour dumplings with any major changes in the recipe (Which is carried over since decades). Today when I thought to make it, I did add my twist to it.I made wheat flour dumplings with some Fenugreek leaves in them. So that it's not just Daal Roti, Instead it's Daal Roti and Sabzi.

My mum use to add some whole raw mangoes (Peeled) called "Kairi/Amiya" into it in place of tomatoes. In the olden days people never used tomatoes in any daal. Instead the Daal always have had raw / dried mangoes in them to give them the sourness. Me and my siblings use to fight over those cooked sour mangoes in our plates.

Making this dish in my kitchen took me to those golden days of childhood, which we always treasure. I know I do, do you treasure your childhood days?????? I'm sure everyone does.

Here comes another authentic dish from Saumya Ki Rasoi. "Methi Wala Daal ka Dulha / Methi Daal Pithora/ Dal Dhokli / Dal Tikiya" . No matter what you call it at your place, it tastes amazing. I'm sure you will try this and let me know what you think about this. Don't forget to comment below :) Until next time.......Happy Cooking Friends!!!!

Ingredients:

Daal:
Split Yellow Lentil/Tuar Daal       - 1 cup
Tomato                                           - 1 cup chopped
Turmeric powder                         - 1 teaspoon
Amchoor powder                         - 1/2 teaspoon
Asafetida                                        - 1 pinch
Salt                                                - to taste

Dough Dumplings:
Wheat flour                                - 1 cup
Methi Leaves                                 - 1/2 cup chopped
Carom Seeds/Ajwain                     - 1/2 tspoon
Salt                                                 - to taste
Red Chili Powder                           - 1/4 tspoon

Tempering :
Oil / Ghee                                       - 1 tblspoon
Garlic                                         - 5 cloves
Cumin seeds                                 - 1 teaspoon
Whole red Chilli                             - 2
Coriander leaves                         - 2 tblspoon chopped for garnish


Method:

Wash and soak the Toor Daal for about 10 minutes.

Pour Daal into a pressure cooker and add chopped tomato, turmeric powder, asafetida, and salt.

Pressure cook it for about 4 whistles or till the lentils cooked properly and tomatoes are mixed thoroughly.

In a mixing bowl, take flour, carom seeds, salt, red chili powder and Methi leaves.

Add little amount of water to knead the dough. Dough should be stiff but smooth.

Take an tennis size ball from the dough and roll it like a thick chapatti then cut out the desired shapes out of it.

I used my cookie cutters to cut out fun shapes for kids.

Boil 2 glass of water along with 1 teaspoon salt in big pan.

Add the dough shapes in the water and boil them until they float on the water.

Take the shapes out from the water and add it into Daal. Give it another boil.

Heat the tadka pan with oil/ghee and add the chopped garlic, whole red chili and  cumin seeds.

Once garlic starts to turn golden switch off the flame and pour the tadka over Daal ka Dulha.

Garnish with copped coriander.
Serve with some Boondi raita, Pickle and Salad. I'm sure your family will enjoy this Methi Wala Daal ka Dulha.

Shahi Paneer

Ingredients:

Indian Cottage Cheese (Paneer)      - 1/2 kgs  (approx. 1-1/2 cups cubed)
Cream                                              - 1/2 cup (Full Fat or Skimmed)
Milk                                                 - 1/2 cup (Full Fat or Skimmed)
Cashewnuts                                     - 10 + 4 roasted
Tomatoes                                         - 2 Pureed
Onion                                               - 1 Pureed
Garlic                                               - 2 cloves
Green chili                                       - 1
Ginger                                              - 1/4 inch size
Oil                                                    - 4 tablespoons
Cumin seeds (jeera)                         - 1 teaspoon
Asafetida (hing)                               - a Pinch
Coriander powder (dhania)              - 1 tbspoon
Turmeric (haldi)                               - 1 tspoon
Red chili powder                              - 1 tspoon or to taste
Garam masala                                   - 1/2 tspoon
Salt                                                    - to taste
Coriander (hara Dhania)                   - 1 tbspoon finely chopped for garnishing


Method:

Grind cashews into powder-like consistency. Keep aside.
Puree Onion,Tomatoes,Garlic,Green chili and Ginger. Keep aside.
Add oil in a pan, Increase heat to medium-high. Add cumin seeds to the oil and as they crack, add asafetida. Stir for a few seconds.
Add Puree mix, Coriander powder, Turmeric and Red chili powder. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
Add Cashew powder and Cream. Cook for another minute then add 1 cup of water and salt and bring to boil.
Add paneer cubes and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
Remove from heat, add garam masala and chopped corianderb. Mix gently, cover the pan and let it sit for a couple of minutes.
Shahi paneer tastes best if it is served hot with Rice and Parantha.

Sambhar

Ingredients:

Tuvar Dal                  -2 cup
Fresh Vegetables       -1/4 kg (Drumstick,Green Pepper,Eggplant,Okra,Dudhi)
Fenugreek seeds        -1/4 tsp
Red chillies                -3
Green chillies             -3
Sambhar powder        -1 tsp
Curry leaves               -2 strands
Hing                           -a pinch
Salt                             -1 tsp  / to taste
Mustard                      -2 tsp
Tamarind paste          -1/4 tsp
Cooking oil                -2 tbsp

Method:

Wash and dice all the vegetables.
Boil water and cook the dal with turmeric and salt.
Separate the cooked dal and the water, and keep them aside.
cook the vegetables in the tuvar dal water.
After the veggies are cooked, add tamarind paste.
Now add the cooked thuvar dal and simmer for a few more minutes.
Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
Season the sambhar with the above prepared tadka.
Garnish with coriander. .