Falafel Tikki

          Falafel is a very popular Middle Eastern snack which is basically deep fried chickpea dumplings. They can be relished as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini / olive oil. However, I gave a slight twist to this classic dish by giving the falafel mix a flat tikki shape and shallow frying them. 

          This is a very simple, healthy and a nutritious snack that is quite wholesome and a meal on the go. You can also enjoy them with any homemade chutney. They can be wrapped in parathas with your favorite toppings and sauces, a la Indian style. This is a great party recipe that you need to try out. So check out the step by step pictorial recipe of this fusion delicacy. 

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup parsley leaves
• 1/2 cup mint leaves
• 2-3 garlic cloves 
• 2 green chilies
• 1/2 tsp. salt or to taste 
• 1 tsp. coriander-cumin powder
• 1 tsp. lime juice
• 1/3 cup dry roasted oats
• 2-3 tbsp. roasted chickpea flour (opt)
• 1 tbsp. sesame seeds
• oil to shallow fry 

         Blend chickpeas with parsley, mint, green chilies and garlic in a mixer grinder with very little water into a slightly coarse paste.

          Mix with rest of the ingredients (except oil) and form into tikkis of any shape. Refrigerate for a couple of minutes. 

          Heat oil in a pan / tawa and shallow fry them in batches till golden in colour on both sides. 

          Drain on a kitchen towel and serve as an appetizer with tomato sauce or any chutney of your choice. 

                    Blend chickpeas with parsley, mint, green chilies & garlic with very little                                            water into a slightly coarse paste. 

                                  Mix with rest of ingredients (except oil).

                           Form into tikkis of any shape. Refrigerate for a couple of minutes. 

                        Heat oil in a pan and shallow fry them in batches till golden in colour 

                        on both sides. 

                              Drain on a kitchen towel.

Serve as an appetizer with tomato sauce or any chutney of your choice. 

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. 

Egg Paneer Tikki / Cutlet / Patty

          These yummy tikkis, made of boiled & mashed egg and paneer is so easy and simple to make. They are irresistible melt in the mouth appetizers. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these appetizers. It can be prepared and refrigerated well in advance. Serve them hot with any chutney of your choice or tomato ketchup.

• 2 eggs, boiled & mashed
• 100 gms. panner, mashed
• salt to taste 
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala
• 2-3 tbsp. roasted chickpea flour
• 1 tsp. flax seed
• 1 small onion, chopped
• 1/2" ginger, grated
• 1-2 green chilies, chopped
• 1/2 cup coriander-mint leaves, chopped
• 1/2 cup roasted chickpea flour for coating
• 3-4 tbsp. oil 

          In a bowl, combine all the above mentioned ingredients (except last two ingredients) and refrigerate for 10 minutes.

          Divide into equal portions and shape them into round tikkis. Coat with the roasted chick pea flour and refrigerate again for 10 minutes. 

          Heat oil in a tawa and shallow fry them on both sides till light golden in colour. Drain on a kitchen towel.

          Serve them hot as an appetizer with any chutney of your choice or tomato ketchup.

Veg. Nargisi Kofta Curry (Main Course / Mughlai Cuisine)

          Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. This particular dish, besides main course, can also be served as an appetizer with green chutney. It is also a great party recipe and is apt for any special occasion. 

          This is a kofta with a difference, where I have used paneer, soya granules and white chickpeas to prepare this yummy and amazing delicacy. Serve this exotic dish as a main course with steamed rice, jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti to name a few. So check the step by step pictorial recipe to prepare it. Happy Cooking !!!

Kofta -

• 1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained
• 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
• 1 tsp. ginger-garlic paste
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 2 tbsp. oats powder
• 2 tbsp. roasted chickpea flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. ghee
• 150 gms. paneer, mashed
• 1 tbsp. thick yoghurt
• pinch of turmeric powder & salt
• 1/2 cup extra roasted chickpea flour / plain flour / cornflour 
• oil to deep fry

Gravy - 

• 3 tbsp. oil
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 tomatoes, roughly chopped
• salt to taste
• pinch of nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cup beaten yogurt
• 1 tsp. kasuri methi, crushed
• 1 tsp. ghee
• 1 tsp. kewra water
• 1 tbsp. coriander leaves, chopped        

          
           Kofta - 

           In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions. 

          Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.

          Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside. 

          Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely. Make similar nargisi koftas.

          Dust with the chickpea flour and deep fry them to a golden colour. Drain on a kitchen towel and cut into half, lengthwise and keep them aside.

          Gravy - 

          Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside. Heat 3 tbsp. oil. Add all the dry spices and saute for a few seconds. 

          Add the ground paste and simmer for 2-3 minutes. Add the yoghurt and kasuri methi. Continue to simmer till the oil separates. Switch off the flame and add ghee and kewra water. 

          Transfer the gravy to a serving dish and place the sliced koftas over the gravy. Garnish with coriander leaves and serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice or any Indian flat bread. 

                      Shape each paneer portions into a flat round shape. Place one yellow 
                      paneer ball in the centre and bring the edges to cover it. 

                                 Give an oval shape like an egg. 

                      Similarly make the remaining koftas and keep aside. 

                      For the outer covering, take one portion of soya-chickpea mix & give a
                      flat round shape. Place egg shaped paneer ball in centre & bring all the
                      edges together to cover it completely. 

                      Make similar nargisi koftas.

                       Dust with the chickpea flour.

                      Deep fry them to a golden colour. Drain on a kitchen towel. 

                      Heat 3 tbsp. oil. Add all dry spices & sauté for a few seconds. 

                       Add the ground paste and simmer for 2-3 minutes. 

                      Add yoghurt & kasuri methi. Simmer till oil separates. Switch off  flame
                      & add ghee and kewra water. 

                     Transfer gravy to a serving dish. Cut koftas lengthwise into half & place
                     them over the gravy. 

          

                              Garnish with coriander leaves & serve with plain steamed rice, 
                              pulao, plain biryani, jeera rice or any Indian flat bread.