Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

 

           Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 7-8 leftover Falafels
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water 
• salt to taste
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder, dry roasted
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions to garnish

          Whisk together the yoghurt, water, gram flour and salt to taste. Keep aside.

          Make a paste of ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder with 1/4 cup water. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates.

          Now add the yoghurt mix and bring it to a boil. Simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Drop in the leftover falafels and simmer for 2-3 minutes.

          When done, add the coriander leaves and serve, garnished with fried onions.

 Whisk together the yoghurt, water, gram flour & salt to taste. Keep aside.

Make a paste of ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder with 1/4 cup water. Keep aside. 

Heat oil in a pan & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                  Add the spice paste & sauté till the oil separates.

Now add the yoghurt mix & simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

            Drop in the leftover falafels and simmer for 2-3 minutes.

                  When done, add the coriander leaves.

                  Serve, garnished with fried onions.

Baby Marrow & Green Peas Curry

 

           Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management, is good for diabetic patients, etc. 

           So check out this simple, yet delicious curry of baby marrow cooked with green peas. I gave a tempering of bay leaves, whole garam masala, cumin seeds and asafoetida and finished it off with ghee, kasuri methi and garam masala powder. 

          You can go ahead and add potatoes and tomatoes too, if preferred. You can relish it as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 5-6 baby marrow, chopped
• 1/2 cup green peas
• 2 tbsp. oil
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin powder 
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan / wok and temper with bay leaves, cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water. Stir fry on a medium flame till the oil separates. 

          Add the chopped baby marrow and mix well. Stir fry for 2-3 minutes. Add the green peas, salt and 1 cup water. 

   

          Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.

          When done, add the crushed kasuri methi, ghee and garam masala. Give it a stir and switch off the flame. Keep it covered for 5 minutes. 

          Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

                                   Chop the baby marrow.

                         Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves, 

                         asafoetida and cumin seeds. Sauté for a few seconds.

                                  Add the onion and sauté till light brown. 

                      Add ginger-garlic paste & all the dry spices (except garam masala & salt) 

                       mixed with some water. Stir fry on a medium flame till the oil separates. 

                      Add the chopped baby marrow & mix well. Stir fry for 2-3 minutes. 

                                 Add the green peas, 

   

                        salt and 1 cup water. Cover & simmer till the marrows are soft & the 

                        gravy is reduced to a desired consistency.

                       When done, add the crushed kasuri methi, ghee & garam masala. Give it

                        a stir and switch off the flame. Keep it covered for 5 minutes. 

                                  Garnish with coriander leaves.

                                  Serve as a side dish with either rice or chapattis.

Gobi Musallam

 

          Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the Shahi Mughlai dish of Murgh Musallam. Traditionally, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavored rich gravy. 

          However, I skipped the marination part and directly cooked the parboiled cauliflower in a makhani sauce. This exotic and yummy dish is a great party recipe and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. You can also use this elegant dish as a centerpiece during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 1 small size whole cauliflower
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1-2 bay leaves
• 1/2 mace
• pinch of salt & turmeric powder.
• pinch of nutmeg powder
• 1 star anise
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 1/2 tsp. garam masala powder
• 1/4 cup almond paste
• 1 tsp. kasuri methi, crushed
• coriander leaves, sliced almonds and onion rings to garnish 

           Wash the cauliflower and cut off the leaves and the hard stem. Be careful not to break the florets. Handle extremely gently in the entire cooking process.

          In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, nutmeg powder and a pinch of salt and turmeric powder.

          Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully  and simmer the other side for another 4-5 minutes. Drain and keep aside.

          For the gravy - Heat oil and ghee in a pan. Sauté the onion till light brown. Add the tomatoes and continue to sauté till it is nicely mashed.

          Add the ginger-garlic paste and all the dry spices (except kasuri methi) mixed with some water. Sauté till the oil separates. 

           Now add the almond paste and kasuri methi. Give it a stir and add 1 cup water. Bring it to a boil. 

          Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 4-5 minutes. Keep spooning the gravy over the cauliflower at intervals.

          Gently flip it over and simmer, covered for a further 4-5 minutes or till the gravy thickens slightly and the oil separates. 

          Transfer on a serving dish and garnish with coriander leaves. Serve as a side dish with any type of rice or Indian bread.

  

                                 Boil sufficient water along with bay leaves, cardamoms, cinnamon,

                                 cloves, star anise, mace, nutmeg powder and a pinch of salt and 

                                 turmeric powder.

                             Drop the whole cauliflower & simmer for 4-5 min. on one side. Flip

                             over & simmer the other side for another 4-5 min. Drain & keep aside.

                                    Heat oil & ghee in a pan. Sauté the onion till light brown. 

                                       Add tomatoes & continue to sauté till nicely mashed.

                             Add ginger-garlic paste & all dry spices (except kasuri methi) 

                             mixed with some water. Sauté till oil separates. Add almond paste 

                             and kasuri methi. Give it a stir.

                                 Add 1 cup water & bring to a boil. Place the cauliflower 

                                 over the gravy. Cover & simmer on low flame for 4-5 minutes. 

                                 Gently flip it over & simmer, covered. for 4-5 minutes more or

                                 till the gravy thickens slightly and the oil separates. 

                       Garnish with coriander leaves. Serve with any type of rice or Indian bread.

  

Rajma Keema Masala

          All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavors and a blend of various spices. I also added some almond paste for a little bit of richness. 

          You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. So check out the step by step pictorial recipe to prepare it.

          Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level. 

          Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.

• 200 gms. Chicken Keema / Mince, washed & drained
• 1 cup rajma (kidney Beans), soaked overnight
• 2-3 tbsp. oil
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. almond paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder 
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside. 

          In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside

         Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Add the onion and sauté till light brown.

         Add the tomatoes and continue to stir fry till it is nicely mashed. Add the spice paste and mix well. Cover and simmer till the oil separates. 

          Now add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated. 

          Then add the boiled rajma and mix everything well. Cover and simmer on a low flame till it slightly thickens to a desired consistency. Mash with a potato masher if you wish.

          When done, switch off the flame and add the ghee. Give it a stir and garnish with chopped coriander leaves.

          Serve with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also tastes awesome with appam or dosa.

                         Heat oil & temper with cinnamon, cardamom, cloves, bay leaves 
                         and cumin seeds. 

                                Add onion & saute till light brown.

                                 Add tomatoes & continue to stir fry till it is nicely mashed. 

                                Add spice paste & mix well. 

                                  Cover & simmer till oil separates.

                    Add keema & mix well. Saute on a low flame till moisture has evaporated. 

                  Add boiled rajma & mix well. Cover & simmer on a low flame till it
                  slightly thickens to a desired consistency.

                                Mash slightly with a potato masher if you wish. 

                                  When done, switch off the flame & add ghee. 

                                  Garnish with chopped coriander leaves.

                     Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, 
                     paratha, poori, chapatti, appam or dosa.