Indian Non-Veg Recipe - Kofta Curry

Kofta Curry

Ingredients :

1/2 kg ground lamb/mutton- 1/2kg

1 tbsp ginger, garlic paste- 1 tbsp

1/4 tbsp garam masala

1 big onion - 1 big

3-4 green chillies

1 big tomatoes - 1 big

1/4 tbsp jeera - ¼ tbsp

salt to taste

Method :

Cook the meat/lamb without water, since it will leave water.

Take one the meat without water.

Make a paste out of green chillies and little ginger & garlic, jeera etc.

Add the paste to the meat, then one egg and mix well with hand.

If the meat is a bit coarse, grind it in mixer.

Make into small balls.

Fry the balls in little oil. Do not over fry, just fry lightly.

Indian Soup Recipe - Cucumber & Mint Soup

Cucumber & Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled & chopped

3/4 cup thinly sliced green onions

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

20 gms mint leaves

1 tablespoon sour cream

Method :

Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, mint in a blender or food processor and puree.

Stir in sour cream and chill until very cold, about one hour.

Serve topped with additional chopped cucumber, green onion, lemon zest and mint.

Source : TOI

Indian Vegetable Recipe - Lady Finger Fritters

Lady Finger Fritters


Ingredients


Lady Finger  - 1/2 kilo
Maida - 1 cup
Cornflour - 1/4 cup
Rice flour - 3 tsp
Bread crumbs - as needed  
Ginger garlic paste - 1 tsp
Pepper powder - 1 tsp
Soya sauce - 1 tsp
Salt - as needed
Oil - as needed


Method


1. Wash Lady Finger, cut top and bottom and set aside.
2. Mix maida, cornflour, rice flour, ginger garlic paste, pepper powder, soya sauce in a bowl, add water and prepare batter.
3. Soak the Lady Finger in batter, roll in bread crumbs and set aside.
4. Heat oil in a frying pan.
5. Add Lady Finger, fry till golden and serve hot.




Source : Sulekha Food

Indian Non-Veg Recipe - Lobster Neeruli

LOBSTER NEERULI


Ingredients :


One kg lobster in shell - 2
ghee - 150 gm
chopped onion - 100 gm
chopped green chilli - 50 gm
red chilli powder - 15 gm
coriander powder - 20 gm
turmeric powder - 20 gm
whole garam masala - 30 gm
ginger garlic paste - 50 gm
crushed black pepper - 15 gm
curry leaves - 30 gm
chopped coriander - 30 gm
salt - 25 gm
saunf - 5 gm
mustard seeds - 15 gms
methidana seeds - 15 gms
coconut extract - 150 ml
fresh cream - 90 ml


Method :


Heat ghee, add methidana, mustard seeds, green chilli, curry leaves and saunf.
Wait till they crackle.
Add onion and fry till it becomes soft.
Add green chilli and ginger-garlic paste. Let it cook.
Meanwhile, cut the lobster in half, lengthwise.
Remove meat and slip into the pan with the masala.
Clean the shell thoroughly and blanch to a bright pink in water.
Cook the meat till it is 75 per cent done.
Now add red chilli powder, coriander powder, turmeric, crushed black pepper and cook by adding coconut extract and fresh cream. Allow it to boil.
Then reduce the gravy on a low heat.
Garnish with chopped corainder, kesar and coconut cream.


Source : TOI

Indian Snack Recipe - Chatapata Corn

CHATAPATA CORN


Ingredients :


300 gms corn,
three potatoes,
two onions
one spoon mustard seeds,
oil,
green chillies,
coriander leaves (optional)
lemon juice,
water,
asafoetida (hing)
salt to taste


Method :


Soak the corn kernels in water for about 6 hours and then boil it.
Boil the potatoes and keep aside.
Then, chop the boiled potatoes and fry it.
Heat some oil in a pan and add mustard seeds, green chilies, lemon juice and some salt.
Add the corn & potatoes to the pan and saute for 1 min.
Serve the cooked corn and friend potatoes in a plate.
Garnish with coriander leaves if required.