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.

Baked Mix Veggie Pakoda

Pakodas are the all time favorite snack in most of the families. To make them a tiny bit healthy I prefer to Bake them. I preferably bake the pakodas, for all my dishes needs pakodas, be it the Kadhi, Kofte, or Snack time pakodas.

In Rainy season, Pakodas and Masala Chai is the best evening snack. Everyone in my family knows if it rains, they are gonna get a lot many variety of pakodas for snack with their choice of Drinks. I, sometimes fry them and most of the times bake them.

This rainy day, the treat was mix veggie pakodas with coffee and masala tea. You can use your choice of mix veggies, spices and gramflour. mixed well and baked to perfection. Chai is ready, Balcony table is set with light music on Radio, life is a blessing. Try these baked veggie pakodas in your kitchen and set the environment like this. Family will adore it and you will too. This recipe will participate in Meat Free Monday link up at Tinned Tomatoes. Until Next Time......................... Happy Cooking Friends, Saumya

Ingredients:

Mix Veggie                    - 2 cups (Par boiled)
Gram Flour                    - 1 - 1/2 cups
Salt                                - To taste
Garam Masala               - 1/2 tspoon
Red Chili Powder          - 1/4 tspoon
Baking Soda                  - 1/4 tspoon
Lemon Juice                  - 2 tspoon
Green Chili                    - 2 finely chopped
Coriander                       - 1/4 cup finely chopped
Water                             - for adjusting the batter
Oil                                  - 1 tspoon (optional)


Method:

Par boil the mix veggies in microwave for 5-7 minutes, use the big bowl.
Preheat the oven to 200c and line a baking sheet with nonstick paper.
I used the frozen veggies, mix of Carrot, Peas, Beans, Corn, Onion and peppers.
In the same bowl add the gramflour, garam masala, red chili powder, green chili, coriander and salt. Mix well.

Add the oil if using at this stage.
If the veggies have less water add few spoons of water to adjust the batter consistency. The batter should be on thick side not runny.
If you feel the batter is runny add few tspoon of gramflour.
Now add the baking soda and lemon juice, mix very well.
At this point batter will start to bee fluffy.
Scoop the desired size on the baking tray.

Bake the pakodas on 200c for 12-15 minutes or until golden on top.

Serve these baked mix veggie pakodas with condiments and masala chai. I hope more and more viewers will love this recipe as this is going to part of Meat Free Monday at Tinned Tomatoes.

Thali Menu - 7

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

This Thali Menu -7  has Gajar ke Kofte, Baingan Ka Bharta, Boondi Raita, Rice and Roti.

Happy Cooking...Until next time, Saumya

Recipe Links:

Baingan Bharta
Gajar Ke Kofte

Baked Gajar Ke Kofte / Baked Carrot Dumplings in Spiced Gravy

I love experimenting in my kitchen, specially with Kadhi and Kofte. As many as vegetables you can cook and has less moisture can be best for experimenting in these dishes. Up to now I've made several kind of Koftas but didn't get chance to click every time but few of them I've posted here.

This time while thinking to make Koftas, I saw leftover grated carrot (after making carrot muffins). I thought to use it for Kofta dumplings. So this recipe calls for goodness of carrots. As everyone knows, Carrots are awesome source of vitamin A and C, so why not use it in more new ways to feed our kids.

Some information about Kofta, they 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.

Lets see the recipe and some pictorial about making "Baked Gajar Ke Kofte". I baked the Kofta dumplings instead of frying them, so the curry is on healthier side of Indian food. So here is the recipe for you all to try. I would love hear your take on this recipe. Until next time...............Happy Cooking friends, Saumya

Ingredients:

For Koftas:

Grated Carrot                   - 1 cup grated
Gramflour                        - 4 tblspoon
Salt                                   - To taste
Amchoor                          - 1/2 tspoon
Garam Masala                  - 1/2 tspoon
Red Chilli Powder            - 1/4 tspoon
Baking Soda                     - 1/8 tspoon
Coriander                          - 1 tblspoon chopped
Water                                - for making batter


For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Asafetida/Hing                  - 1 pinch
Onions                               - 2 finely chopped
Garlic                                 - 4 cloves finely chopped
Ginger                                - 1/2 inch finely chopped
Tomatoes                           - 2 large finely chopped
Brown Sugar                      - 1 tspoon
Turmeric powder               - 1/4 teaspoon
Amchoor powder               - 1/4 teaspoon
Coriander powder              - 1 teaspoon
Garam masala                    - 1/2 teaspoon
Red Chili Powder              - 1/4 tspoon
Kitchen King Masala         - 2 tspoon (Optional)
Salt                                     - to taste
Oil                                      - 1 tblspoon for tempering
Water                                  - 2 cup or as per your choice of thickness
Coriander                            - 2 tblspoon finely chopped

Method:

For Kofta balls:

Mix everything listed under Kofta ingredients, except water in a bowl.

Pre-heat the oven at 200c and line a baking tray with parchment paper and grease with 3-4 drops of oil.
With the help of water mix the ingredients and form a thick batter.

Scoop the batter of desired size on the baking sheet.

Bake it on preheated oven for 15-17 minutes or until the dumplings are puffed and golden.
Do not keep the batter for long time after mixing else dumplings will not puff and result in flat and stiff.
Once baked keep the dumplings in a serving bowl.

For Kofta Gravy:

Warm 1 tblspoon oil heavy bottom pan.
Add all the cumin and hing to it. Add chopped garlic and ginger in it.

Once garlic starts to turn golden, add chopped onion and sugar into it. Sugar will help with breaking the acid of gravy and caramelising the onions.

When Onions starts to turn brown and you smell the caramelised sugar, add in the tomatoes and salt into it. Mix well.

After 2-3 minutes of mixing the tomatoes add the spices, turmeric, coriander, amchoor, red chili, garam masala and kitchen king. Mix well.

Add 2 cup of water and mix well. Cover the pan and let it simmer for 15-20 minutes on medium flame.
After 20 minutes, gravy will be cooked thoroughly and thicken a bit.

Pour the gravy over the dumplings in the bowl.

Garnish it with fresh coriander and serve hot with choice of Roti, Chapati or Paratha and rice.
These Koftas go very well in any dinner or lunch menu party. This can also be a part of your festive Thali food.

Baingan Bharta / Aubergine in Spiced Sauce

Baingan Bharta is yet another delicious dish from Punjabi cuisine. My family , specially my Husband loves eating Baingan Bharta. We cook Baingan Bharta in two styles without Fry Tadka (Like Raw Chutney mix) and with Tadka.

This time I made by roasting the tadka with oven roasted Aubergine/Brinjal. Baingan bharta is largely made in North India and served with Roti, Chapati and Paratha. Raw onion slices and green chutney is the best companions of Baingan Bharta. I do not use awful lot of Spices, as with subtle taste of spices will bring out the smoky and roast aroma of brinjal very well. With just enough spices and oil makes this recipe awesome in taste.

We normally eat Baingan Bharta with Some kind of Kofte, Dal Makhani or Tadka Daal. This dish can be served in Lunch or dinner. I love to eat this in breakfast , if there is any leftover from dinner. Here I'm writing my way / my version of Baingan Bharta recipe. Have a go onto this simple recipe and wow your family with the awesome taste and aroma of this dish.

Ingredients:

Brinjals                             -1 kg / 2 large (Also known as Eggplants and Aubergine)
Onions                              -3 medium diced
Ginger                               -1 inch piece finely chopped
Garlic                                -5-7 cloves finely chopped
Green chillies                   -2 finely chopped
Tomatoes                          -4 medium finely chopped
Oil                                     -2 tbspoons
Asafetida                           -2 pinch
Cumin seeds                      -1 tspoon
Turmeric                           -1 tspoon
Coriander Powder             -2 tspoon
Red chilli powder             -1/2 tspoon
Garam Masala                  -1 tspoon
Amchoor                           - 1/2 tspoon
Salt                                   -to taste
Fresh coriander                -4 tbspoon chopped


Method:

Wash, dry and prick eggplants. Roast them over open flame or in a tandoor or in preheated oven until the skin starts to burn and separate or peel off.

Eggplants will start to shrink when they starts to cook from inside. At this point, I add diced onions and peeled garlic cloves and roasted them in oven for 5 more minutes.

Now let them cool down. You can cool them by dipping them in water as well, which I avoid to do.
Now remove the skin and mash the pulp completely.
In a blender, blend together roasted onion, garlic, ginger and tomatoes. It should not be smooth puree, just blend it for few pulse to keep it coarse.

Heat oil in a kadai or fry pan. Add cumin seeds and asafetida to it.
As cumin starts to crackle, add the coarse mixture of onion, ginger, garlic and tomatoes.
Add finely chopped green chillies and cook for a minute.

Now add the mashed roasted eggplants. Mix well.

Now add all dry spices  turmeric, coriander powder, red chili powder, amchoor, salt and mix very well.

Cook for 10-12 minutes over medium heat. Cover the pan while cooking it.

Stir in between these 10-12 minutes for few times, so that it doesn't stick and start to burn.
When Bhartha is cooked it will leave all the oil to the sides and this will look like thick mash.
Add about 3 tblspoon of chopped coriander in it and mix.

Baingan Bharta is ready to serve.
Garnish it with chopped coriander leaves and serve hot. Bhartha can be a good company for Tadka daal or dal makhani with hot roti for lunch.