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  • Malai Kofta recipe | how to make malai kofta

    Malai Kofta recipe | how to make malai kofta

    Malai Kofta is a tasty and  popular North Indian side dish. Koftas are small balls made by deep or shallow frying. They are immersed in the gravy made with malai (fresh cream).

    The koftas and gravy are made of different kinds as using vegetables, paneer or potatoes.  Here is one kind which is immensely liked by all at home. 

    What is Malai Kofta ?

    Malai is the Hindi word and literally translates to cream. Kofta are dumplings made with potato or other veggies mixed with spices and bread crumbs. They may be deep or shallow fried. The gravy dunked with koftas makes a tasty accompaniment.

    Let’s get to the recipe of Malai Kofta:

    INGREDIENTS :

    FOR THE GRAVY :

    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    •  turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup

    FOR THE KOFTAS:

    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    malai kofta

    METHOD:

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.

    To make the gravy :

    Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.

    TO MAKE THE KOFTAS :

    Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.

    Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.

     

    TO SERVE :

    Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

    Evergreendishesdev

    Malai Kofta

    Malai Kofta is a popular north-indian side dish ideal to pair with roti and nan. It is tasty and loved by most people.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course: dinner ideas, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    FOR THE GRAVY :
    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    • turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup
    FOR THE KOFTAS:
    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    Method
     

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
    To make the gravy :
    1. Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
    TO MAKE THE KOFTAS :
    1. Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
    2. Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
    TO SERVE :
    1. Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

     

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    malai kofta
    malai kofta

    The other recipes of blog hop can be found here:

    Anu Nagaraja  Easy Bites Online

    Piyali Shekhar Mutha  My Tryst With Food And Travel

    Shubha  Shubhas Kitchen

    Vani  Marudhas Kitchen

    Ritu Ahuja  Scrumptious Indian Recipes

    This is a post which I had written four year back, now I am redoing it with better quality pictures and sending it to the blog hop Foodies_Redoing Old Post 2

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    If you like this post, do leave a comment below. If you ever recreate this dish, take a picture and tag @evergreendishes on Facebook or @foodiejayashree on Instagram

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  • Spicy Pongal for Sankranti

    Spicy Pongal for Sankranti

    This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day.  (more…)

  • Rasam

    Rasam is popular accompaniment with rice in South India. Our food seems to be incomplete without rice and  rasam. Called by various names as Saaru or Bele Saaru, it is prepared by different methods from region to region. (more…)

  • Tangy accompaniment “gojju”

    For the rice lovers, gojju and chutney of various kinds make good accompaniments. This is popular in southern region and is made using ladies finger,cucumber ,pineapple  and even mango. Here ,is the one made of cucumber. (more…)

  • No Onion Garlic Dal Fry Recipe

    No Onion Garlic Dal Fry Recipe

    Jump to Recipe Print Recipe

    Dal Fry is a popular accompaniment in our daily menu. The recipe shared makes a good accompaniment with steamed rice as well as chapathi.. It is a no onion garlic dal fry recipe.

    A new year and its a new post. Thank you one and all for the support in 2014. I want to share many more recipes here, will soon do it.

     

    Dal fry is one of the essentials in Indian cooking. It makes a complete meal.  Tur dal, commonly called as split pigeon pea  is the main ingredient in dal. It is also known as arhar dal. It makes a good accompaniment with steamed rice as well as with chapathi. Today, I am sharing a simple dal recipe which is ideal for daily cooking. It is a no onion garlic recipe, ideal for the festive days too. It is vegan too. 

    Incase, you use ghee, it tastes good but it is not vegan.

    How is the dal cooked ? 

    Proper cooking of the lentil is utmost important. Uncooked lentil does not taste good and may cause indigestion. To cook the dal, take a cup  of split pigeon pea, rinse it in water and soak it in four cups of water for half an hour. Put it in the pressure cooker with a quarter teaspoon of turmeric powder.  Cook it for three whistles. Allow the pressure to release by itself.  Take the dal  and mash it well with a ladle or a wired mesh The cooked dal is now ready for further use. You may add a little oil also while cooking.

    Can we keep the cooked dal in the refrigerator?

    Yes, you can keep it in the refrigerator for  four days. Take the required quantity needed for cooking and put the remaining back.

    no onion garlic dal fry
    Dal Fry

    Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati  and you really relish it. 

    The ingredients that you need are :

    • 1 cup tur dal or split pigeon cooked 
    •  1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1 teaspoon grated ginger
    • 4 green chilli cut into pieces
    • 3 tomatoes finely cut 
    • salt to taste
    • coriander leaves finely cut
    • 1/2 lemon juice

    Method :

    1. Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
    2. Now, add the tomatoes and put salt to it. Sprinkle a little water.
    3. Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
    4. Adjust the consistency of the dal, it is neither thick or thin.
    5. Allow it to cook for sometime.
    6. Garnish with chopped coriander. Switch off. Add lime juice to it.

    Take a tip:

    • To cook dal, check the post in the beginning.
    • Do not skip on ginger, it lends a good flavour.

     

    About the event :

    Sending this to Foodies _Redoing Old Post 94. It is a fortnightly event  started by Renu of Cook With Renu. Since then we have come a long way.

    Dal Fry was first published in 2015, edited on 11/2/23 . The post has been modified in all aspects, better pictures, text, video.

     

    Check the video here :

    no onion garlic dal fry

    Dal Fry Recipe

    Dal Fry is a simple, tasty and easy to make recipe. It is a no onion garlic and ideal for the festive days.
    Print Recipe Pin Recipe
    Course: lunch ideas
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup tur dal or split pigeon cooked
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1 teaspoon grated ginger
    • 4 green chilli cut into pieces
    • 3 tomatoes finely cut
    • salt to taste
    • coriander leaves finely cut
    • 1/2 lemon juice

    Equipment

    • 1 pan
    • 1 ladle
    • 2 plates

    Method
     

    1. Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
    2. Now, add the tomatoes and put salt to it. Sprinkle a little water.
    3. Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
    4. Adjust the consistency of the dal, it is neither thick or thin.
    5. Allow it to cook for sometime.
    6. Garnish with chopped coriander. Switch off. Add lime juice to it.
    tasty dal fry
    tasty dal fry

     

    f you  make Dal Fry  recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

  • Sweet Rice Recipe | South Indian

    Sweet Rice Recipe | South Indian

    Sweet rice is a traditional festive dish from India. Aromatic and delicious, it makes a good treat for many festivals. Celebrations and sweets go hand in hand. As this year comes to an end ,here is a sweet dish for you all. May the year ahead be filled with immense joy and prosperity. Wishing all my readers a joyous 2015!

    Sweet rice, a  colourful, aromatic dish is commonly made in South India during festivals. It is a delicious treat and an easy  to prepare.

    sweet rice

     

    Ingredients:

    • 1 cup rice
    • 1 cup sugar
    • 1 pinch saffron
    • 2 cloves
    • 1/2 teaspoon cardamom powder
    • 1 tablespoon milk
    • 1/2 cup ghee or clarified butter

    Method:

    • Add warm milk to saffron strands and keep aside.
    • Roast the cashew nuts along with cloves in a little ghee and keep aside.
    • Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
    • When the rice is cooked, add  sugar and ghee to it , stir and allow to cook on low heat.
    • Later, add cardamom powder and garnish with dry fruits.

    Take a tip:

    • You can use cashew, almond and raisins.
    • Aromatic rice is not used in the preparation.
    • Use good quality saffron. To check if saffron is a good quality, soak it in milk and observe. A genuine saffron has a tail and filament. and a small quantity of it gives a good colour to the dish.
    • Alternatively, the dish can be made  with a sugar syrup. Cook the rice, prepare a single thread consistency sugar syrup and mix it.

     

    Sweet rice

    5 from 7 votes
    Sweet rice is a traditional rice dish from India. Aromatic and festive, it makes a good treat for any occasion.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch ideas
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup sugar
    • 1 pinch saffron
    • 2 cloves
    • 1/2 cardamom powder
    • 1 tbsp milk
    • 1/2 cup ghee or clarified butter

    Method
     

    1. Add warm milk to saffron strands and keep aside.
    2. Roast the cashewnuts along with cloves in a little ghee and keep aside.
    3. Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
    4. When the rice is cooked,add  sugar and ghee to it , stir and allow to cook on low heat.
    5. Later, add cardamom powder and garnish with dry fruits.

    About the event :

    Sending this to Foodies Redoing Old Posts_100. I am part of this wonderful group  by Renu Agarwal. It has helped to edit many posts which I had written earlier. Here, I have put better pictures and more information also. The recipe  remains the same.

     

    A few posts which have been redone are :

    Pin it for later :

    sweet rice
    sweet rice

    If you ever make Sweet Rice in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking.

  • Poha chiwda | Hurida Avalakki

    Poha chiwda | Hurida Avalakki

    In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.

    Only a South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. It is relished along with tea  as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.

    poha chiwda
    poha chiwda

     

    Different varieties of beaten rice are available  in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime. 

    This variety of  Poha chivda  is commonly called as hurida avalakki in kannada. It is not deep fried .

    INGREDIENTS :

    • poha or beaten rice (thin variety) 1/2 kg
    • ground nuts 1 cup
    • roasted gram 1 cup
    • curry leaves handful
    • cumin 2tsp
    • cumin powder 1tsp
    • chilli powder 1 1/2tsp
    • salt
    • sugar a pinch
    • oil 1 cup
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp

     

    METHOD :

    • Grind cumin and keep it aside.
    • If possible, keep the poha in the sun for sometime.
    • Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
    • Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
    • Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
    • When cool, store in air tight containers.

    Watch the video:

    Pin it for later:

    Poha Chiwda
    Poha Chiwda

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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  • Ridge gourd chutney

    Ridge gourd chutney is a popular side dish in Karnataka. It pairs well with both steamed rice and chapathi.

    Ridge gourd is often used to make vegetable after scraping the skin. It is called as herekayi in kannada and torai in hindi for your information.

    The peel is often discarded. It can be used to make this chutney which is very tasty. Take care to wash the ridge gourd well. This dish can be used with rice as well as chapatis. Steaming hot rice with ghee and chutney is the usual beginning of a south indian food.

    Ridge gourd Chutney

    INGREDIENTS :

    • ridge gourd peel of 5 veggies
    • ridge gourd pieces 3 ( remaining two can be used in dal)
    • fresh coconut 1 bowl
    • urad dal  2 tbsp
    • green chilly  4
    • tamarind pulp 2 tsp
    • salt to taste

    For tempering :

    •  oil  2 tsp
    • mustard seeds 1/2 tsp
    • asafoetida 1/8 tsp
    • turmeric powder 1/8 tsp

    ridgegourd chutney

    METHOD :

    • Wash the ridge gourd, and scrape the skin. Keep it aside.
    • Cut a few chunks and keep in another bowl.
    • Dry roast the urad dal.
    • Take a little oil and roast the green chillies.
    • Now , put them aside and some more oil. Add asafoetida and the peel of ridge gourd , later add the chunks too.
    • When soft, remove from flame and let cool for sometime.
    • Grind all the ingredients together.
    • Make a tempering and serve the ridge gourd chutney.

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  • Brownie

    I love this month, pleasant climate, many celebrations and holidays. It’s that time of the year where we bake goodies and make new resolutions. We look forward to new beginnings again. As usual, my favourite recipe for you with seasons greetings to all of you. May the year ahead be filled with immense joy and happiness.  (more…)

  • Urad dal wada / uddina wade

    Urad dal wada / uddina wade

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    urad dal wada | uddina wade | wada recipe | uddina vade| south indian recipes |

    Urad dal wada are tasty and loved by all. It is usually served along  with idli in restaurants. It is one of the essentials of South Indian breakfast. 

    Urad dal is soaked and then made into a thick batter, seasoned with spices and then deep fried in oil. Shaped like doughnuts, these have always been my favourite. With or without chutney, I love these fried dumplings. Today, a sneak and peek at this one.

    This is vegan and gluten free snack, ideal for breakfast along with idly or as an accompaniment with any meal. It is tasty and one cannot  resist having a couple of them. It is usually served with coconut chutney but one can dunk them in sambar or thick curd, it tastes awesome.

    This is an old post which I had written when I started my blog. Now, the post is redesigned with new picture and content, looking back there is a phenomenal change in the pictures and the way of writing. Well, that’s life, we try to get better each day isn’t it? And this post is part of the new group that I have joined Foodies_Redoing Old Posts started by Renu. The purpose is to give a new face to the old posts that we had written long back.

    urad dal wada

    INGREDIENTS :

    • 2 cup urad dal
    • 5 green chilly
    • coriander leaves
    • a few fresh coconut pieced
    • curry leaves
    • salt
    • water
    • oil for frying

    METHOD :

    • Soak urad dal in water for three hours.
    • Grind it to a fine batter with little water.
    • In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces  and salt.
    • Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it. 
    • In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
    • Fry until brown on medium flame, remove and put them on a tissue paper. 
    • Serve with coconut chutney.

     

    About the Lifelong Iron Pan

    The pan is made from cast iron and is ideal for sauting,  deep frying or shallow frying. It is toxin free and teflon free. It is sturdy and is durable for a long time. The pan can be used on all kind of cook tops including induction stove.

    Pin it for later:

    urad dal wada
    urad dal wada

     

    urad dal wada
    Evergreendishesdev

    Urad Dal Wada

    Urad dal wada is a popular fried snack from South India. It is usually served for breakfast along with idli, chutney and sambar.
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup urad dal
    • 5 green chilly
    • coriander leaves
    • a few fresh coconut pieces
    • curry leaves
    • salt
    • water
    • oil for frying

    Method
     

    1. Soak urad dal in water for three hours.
    2. Grind it to a fine batter with little water.
    3. In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces  and salt.
    4. Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it.
    5. In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
    6. Fry until brown on medium flame, remove and put them on a tissue paper.
    7. Serve with coconut chutney.

    Notes

    Add a little quantity of water while grinding, we need a batter of thick consistency.

     

    If you have liked this post, do share it with your family and friends. If you ever recreate it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see your creation.

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)