Tuesday, September 29, 2009

Garlic roti with Spicy Kofta Curry

My husband is quite fond of spicy food. So just tried this out... and the result was .... he loved it!!!
I am sending this to 'Just not any other dish' event.
Spicy Kofta Curry
For the koftas
3/4 teacup fresh curds
3/4 teacup gram flour (besan)
2 tablespoons chopped coriander
6 green chillies, chopped
1 teaspoon cumin seeds
2 pinches soda bi-carb
salt to taste
oil or ghee for deep frying
For the curry
2 large tomatoes
1/4 teacup milk
2 tablespoons fresh cream
1/2 teaspoon sugar
3 tablespoons ghee
salt to taste
To be ground into a paste (for the curry)
1 onion
4 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 teaspoons poppy seeds (khus-khus)
25 mm. piece ginger
2 green chillies
6 red chillies
1 tablespoon chopped coriander
1/4 teaspoon turmeric powder

Mix all ingredients for koftas, make small balls and deep fry in oil. Keep aside.
Heat ghee in a pan, add little cumin seeds, the ground paste and fry till raw smell goes. Add tomato puree, salt and cook till opil leaves the sides. Add Milk, sugar and cook till thick. Add cream and mix well. Swtich off. Add koftas into the gravy just before serving and garnish.
(Note: this is adapted from Tarladalal's website)

Garlic Rotis
3 cups maida/whole wheat flour. (i used wheat flour)
3 tsp desi ghee
3 tsp yoghurt
1 tsp garlic
Water to knead

Mix garlic, desi ghee, yoghurt and water. Mix flour and salt separately. Add the prepared mixture of garlic and yoghurt and make a dough. Roll into paranthas and cook on a tawa. Serve hot.

Chutneys for Idli

Idlis served with an array of chutneys makes for a wonderful dish and appealing to the eyes too.

check this out...

Tomato Thokku:

Made for days especially when u cant use garlic or onions.
2-3 medium sized tomatoes (pureed)
1/4 tsp Fenugreek seeds
1 tsp red chilli powder (can increase as per your taste)
Salt to taste
2-3 tbsp gingelly oil
1/2 tsp mustard seeds
Heat oil in a pan, add mustard, fenugreek seeds, add tomato puree, red chilli powder, salt and cook till oil leaves the sides. Cool and serve. Can be kept in fridge for upto 3 weeks.

Coconut Chutney
1/2 cup Fresh grated Coconut
2 tbsp chutney dal (pottukadalai)
2-3 green chillies
1/2 inch ginger
Salt to taste

Take all ingredients in a mixer, grind with little water till smooth. Heat little oil in a pan, add little mustard seeds, few curry leaves and pour on top of the chutney and serve.

Green chutney
Same as the coconut chutney except that we add few stalks of fresh Corainder leaves while grinding fpr that lovely green hue. Serve.

Peanut Chutney
1/3 cup - Peanuts
2 tsp - Chutney Dal/Pottukadalai
1 tsp - Coriander seeds/dhania
2 nos - Green chillies
2 Tbsp - grated Coconut
1 Tbsp - chopped, Cilantro/coriander leaves
2-3 pieces of tamarind or 1 tsp - Tamarind extract
Salt to taste
Dry roast the peanuts lightly. Then roast the Chutney Dal, Coriander seeds and keep aside. Blend with the rest ingredients with little water. Give tadka as above and serve.