Falafel (Fried Chickpea Dumplings - Middle Eastern Snack)

 

            Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas, khubz or tortillas for a meal on the go.

           In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop. 

           Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (white chickpeas), soaked overnight
• salt to taste
• handful of coriander leaves
• handful of parsley leaves
• 3-4 cloves, garlic
• 1 onion, chopped
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• a pinch of baking soda
• 2 tbsp. plain flour
• 1 tsp. lime juice
• oil to deep fry

          Blend together all the above mentioned ingredients (except oil) without adding any water. 

          Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.

          Heat oil in a pan and fry the falafels in batches in a low to medium flame till  golden brown in colour. 

          Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.

       Blend together all the above mentioned ingredients (except oil) without

       adding any water. 

         Prepare small equal sized balls out of the ground mix with the 

         help of a falafel maker. Refrigerate for an hour.

            Heat oil & fry the falafels in batches in a low to medium 

            flame till golden brown in colour. 

                  Pick them up with a slotted spoon. 

                Drain on a kitchen towel.

    Serve hot as a snack with hummus or with pita bread and salad.

Stuffed Curry Momo (Fusion style)

 

          Momos are a common street food in the Northern regions of India, Nepal, Tibet and Bhutan. They are made both in a veg. and non-veg. version, with either mixed veggies or chicken. However, I tried this innovative fusion momo with some leftover dry veg. curry as a stuffing. They were then coated with some food colour infused raw rice and steam cooked to perfection. 

          You can enjoy them as a tea time snack or as an appetizer with some sauce / any dip of your choice. So if you are looking for some visually appealing party recipe, then go for these Curry Stuffed Momos. It can be a great crowd puller at any in-house party. 

• 1 cup plain flour (maida)
• a pinch of salt
• 1 tsp. oil
• water as required
• 1 cup of any leftover dry veg. curry
• 1/2 cup raw rice
• pinch of food colour (opt)

          Knead a tight dough with plain flour, salt, oil and required quantity of water. Cover with a damp cloth and leave aside for 15-20 minutes. 

          Soak the rice in sufficient water along with a pinch of green food colour for 30 minutes. Then drain and keep aside.

          Divide the dough into equal portions. Roll out each portion like a small poori. Make sure the sides are thin and the center slightly thick.

          Place a tbsp. of the stuffing in the center and start pleating the edges. Then gather all the pleats and press in the center, thus sealing it securely. 

          Coat with the drained rice and arrange them on a bamboo steamer basket or on a greased perforated plate. 

          Steam for 15-20 minutes or till the rice is properly cooked. Relish with any chutney or sauce for breakfast, snack or as a light meal.

Cabbage kofta Kadhi (Cabbage Fritters in Yoghurt Sauce)

      
          Koftas are generally fried fritters made of  chickpea flour and different veggies. Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both kofta and kadhi to come up with my version of this yummy cabbage kofta kadhi. As this humble veggie is not too popular with many, this particular dish, when served, will be a sure hit. 

          The kadhi is light in the stomach and I fried the koftas in a paniyaram chatti for a healthier version with very little oil. So enjoy this melt-in-the-mouth koftas dunked in a mildly spiced kadhi with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti for a great comfort meal.

Kofta - 

• 1 & 1/2 cups cabbage, shredded & steamed
• 1/3 cup gram flour / besan
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander roots, chopped
• 2 tbsp. fresh grated coconut
• salt to taste
• 1/2 tsp. carom seeds / ajwain, crushed
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• pinch of baking soda
• 2 tbsp. oil or as required

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 & 1/2 cups water
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida / hing
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves to garnish
• pinch of red chili flakes & a drizzle of pickle oil to garnish

          Kofta - In a bowl, combine all the mentioned ingredients (except oil) to make a soft dough. Add water accordingly. Make equal sized balls out of the dough and keep aside. 

          Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

          Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Now add the paste and sauté till the oil separates.

          Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till the consistency thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.

          To serve, ladle the kadhi in a bowl and arrange the prepared koftas over it. Garnish with coriander leaves, red chili flakes and pickle oil. Enjoy with any form of rice or Indian bread. 

Lauki (Bottle Gourd) Kofta Curry

          This is a very delicious kofta curry made of grated Lauki or Bottle Gourd in a onion-tomato-yoghurt based gravy. As this vegetable is not too popular with many, this particular dish, when served, will be a sure hit. This restaurant style dish is a great party recipe apt for special occasions. 

          The gravy is very smooth and creamy with melt-in-the-mouth koftas dunked in it. To make it more rich, cashew nut paste can be added to the gravy. It is best relished with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti. So check out the step by step pictorial recipe to prepare my version of this curry.

Kofta - 

• 1 & 1/2 cup lauki / Bottle gourd, grated
• 1/2 cup besan / gram flour
• 2 tbsp, fresh grated coconut
• salt to taste
• 1-2 green chilies, chopped
• 1 tsp. ginger, chopped
• 2 tbsp. coriander leaves & roots, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• pinch of soda
• 1/2 tsp. carom seeds / ajwain
• 1-2 tbsp. oil to grease the paniyaram chatti

Gravy - 

• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt, well beaten
• 1 tbsp. kasuri methi, crushed
• 1-2 cups water
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. beaten yoghurt to garnish (opt)

          kofta -  Add 1/2 tsp. salt to the grated bottle gourd and keep aside for 5-10 minutes. Then squeeze out all the juice and combine with all the mentioned ingredients (except oil) to make a dough. Add the juice only if required.

           Make equal sized balls out of the dough and keep aside. Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

          Gravy - Grind together onion, ginger, garlic and tomatoes to a smooth paste. Heat oil in a pan and temper with cinnamon, cardamom, cloves, cumin seeds and asafoetida. 

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and give it a stir.

          Add the beaten yoghurt and kasuri methi. Sauté further till well blended. Add the leftover juice and water (according to the consistency desired) and bring it to a boil.

          Now drop in the koftas and simmer, covered, for 4-5 minutes or till the gravy is reduced to the desired consistency.

          When done, switch off the flame and add the chopped coriander leaves. Drizzle some beaten yoghurt and serve with any form of rice or Indian bread. 

                  Add 1/2 tsp. salt to the grated bottle gourd & keep aside for 5-10 min. Then
                  squeeze out all the juice.

                   Mix with all the ingredients (except oil) to make a dough. Add the juice only
                   if required.

                   The prepared dough.

                   Make equal sized balls out of the dough & fry them in a paniyaram chatti.

                  Fry them on both sides till well browned. Drain and keep aside.

                  Heat oil. Temper with cinnamon, cardamom, cloves, cumin seeds & asafoetida. 

                   Add the ground paste & saute till oil separates. 

                    Now add all the dry spices & give it a stir.

                   Add beaten yoghurt & kasuri methi. Sauté till well blended. 

                   Add the leftover juice & water (according to the consistency desired) &
                   bring it to a boil.

                   Drop the koftas & simmer, covered, for 4-5 minutes or till gravy is reduced
                   to the desired consistency.

                   When done, switch off the flame & add chopped coriander leaves. 

                  Drizzle some beaten yoghurt & serve with any form of rice or Indian bread. 

Gatte Ki Sabzi (Gram Flour Dumplings in Yoghurt Gravy)

          This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then cooked in a spicy yoghurt based gravy. There are many variations to this simple delicacy. This yummy preparation can be enjoyed with Rajasthani khoba roti or with any type of Indian flat bread or rice. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

          Rajasthani cuisine is known for its spiciness, simplicity and the use of yoghurt in most of the gravies. Traditionally this curry is purely vegetarian. Onion, garlic and tomatoes are sometimes added in few homes according to individual preference and in some restaurants. 

          I made use of some onion and garlic, but omitted tomatoes. I also added some garam masala and almond paste for some richness but it is purely optional. 

Gatta -

• 1 cup besan (gram flour)
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carom seeds, crushed
• 2 tbsp. ghee
• 1 tsp. kasuri methi, crushed (opt)

Gravy -

• 1 cup yoghurt
• 2 tbsp. almond paste (opt)
• salt to taste
• 1/2 tsp. garam masala powder (opt)
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

Tempering - 

• 2 tbsp. ghee
• 1 whole red chili
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. coriander leaves, chopped to garnish 

          Gatte - In a bowl, mix together all the mentioned ingredients under "gatta". Add water, little at a time, and make a stiff dough.  

          Divide the dough into equal portions and give a long cylindrical shape. In a kadai / pan, bring 2 & 1/2 cups of water to a boil. 

          Drop in the gatta pieces and simmer, covered for 4-5 minutes or till you notice bubbles on them. Drain and cut into pieces. Keep aside.

          Gravy - In a bowl, add all the mentioned ingredients and whisk to a smooth consistency. Keep aside. 

          Tempering - Heat oil and ghee in a pan. Temper with red chilli, bay leaves and cumin seeds. Add the chopped onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the whisked yoghurt mix and stir continuously on a medium flame till the oil separates. 

          Now add the boiled gatta along with the water in which it was boiled. Continue to simmer for 2-3 minutes. 

 

          When done, switch off the flame and garnish with coriander leaves.  Serve with any form of rice or Indian bread.

             In a bowl, take all the mentioned ingredients under "gatta". 

                         Mix together.

                Add water, little at a time, & make a stiff dough.  

                        Divide dough into equal portions & give a long cylindrical shape. 

                        In a kadai bring 2 & 1/2 cups of water to a boil.  Drop the gatta pieces.

                        Simmer, covered for 4-5 minutes or till bubbles appear on them. 

                        Drain & cut into pieces. Keep aside.

                         In a bowl, add all the mentioned ingredients.

                        Whisk to a smooth consistency. Keep aside. 

                        Heat oil & ghee. Temper with red chili, bay leaves & cumin seeds. 

                        Add onion, ginger, garlic & green chilies. Sauté till light brown. 

         

                        Add yoghurt mix & stir continuously till oil separates. 

                      Add boiled gatta & water in which it was boiled. Simmer for 2-3 min. 

                       Switch off the flame & garnish with coriander leaves.  

   Serve with any form of rice or Indian bread.