Indian Cabbage Kofta Curry Recipe

Ingredients:

• Bandha Kobi – (Slice Cabbage) – 3 cups
• Besan – (Gram Flour) – 1 cup
• Bilati – (Tomato ) – 2 No
• Lanka Gunda – (Chili Powder) – 2 tsp
• Haladi Gunda – (Turmeric Powder) – 1 tsp
• Rasuna – (Crushed Ginger) – 5,6 cloves
• Ada – (Ginger) – 1 inch
• Dhaniya Gunda – (Coriander Powder) – ¼ tsp
• Jera – (Cumin) – 1 tsp
• Jeera Gunda – (Cumin Powder) – 2 tsp
• Cocking Oil – 4 tsp
• Luna – (Salt) – as per test
• Piaja – (Slice Onion) - 2 No
• Garam Masala-1 tsp
• Chini – (Sugar) -1 tsp

Preparation:

• Cut then boil the cabbage until smooth after boiling drain the water and keep aside.
• Peal and crush 3,4 no. of  garlic properly.
• Then put the boiled cabbage in a bowl and add ½ tsp chili powder, ½ tsp turmeric powder, Crushed Ginger, Coriander powder, Cumin seeds and salt as per test.
• Then add gram flour with little water with it.
• Then make those small round shaped balls (koftas).
• Then heat 2 tsp of oil and fry the koftas properly.
• Heat 2 tsp of oil in a pan and add slice onion and fry until the onion becomes brown in color.
• Take rest garlic and ginger and make a ginger garlic pest.
• Wash and cut the tomatoes into small pieces.
• Then add the ginger garlic paste and slice tomatoes and fry it well.
• Add coriander powder, cumin powder, and turmeric powder, sugar ,chili powder and garam masala with it.
• Then add some water and fry it properly up to 10,15 minutes.
• Finally add the koftas and cook for 3,4 minutes .
• Remove and garnishing with coriander leaves.
• Serve it hot with roti, paratha and plane rice.

Indian Cabbage Kofta Curry Recipe

Indian Food

Cabbage kofta is a rich curry dish, very popular in north India. This recipe of cabbage kofta is quite delicious and is slightly strongly spiced but not hot. Reduce the quantity of whole spices used in the masala paste, garam masala used in Indian food.served with rotis, parathas or naan. It also goes well with steamed rice or jeera rice or saffron rice.

Cabbage  Kofta Curry

Ingredients:

• Bandha Kobi – (Slice Cabbage) – 3 cups
• Besan – (Gram Flour) – 1 cup
• Bilati – (Tomato ) – 2 No
• Lanka Gunda – (Chili Powder) – 2 tsp
• Haladi Gunda – (Turmeric Powder) – 1 tsp
• Rasuna – (Crushed Ginger) – 5,6 cloves
• Ada – (Ginger) – 1 inch
• Dhaniya Gunda – (Coriander Powder) – ¼ tsp
• Jera – (Cumin) – 1 tsp
• Jeera Gunda – (Cumin Powder) – 2 tsp
• Cocking Oil – 4 tsp
• Luna – (Salt) – as per test
• Piaja – (Slice Onion) - 2 No
• Garam Masala-1 tsp
• Chini – (Sugar) -1 tsp

Preparation:

• Cut then boil the cabbage until smooth after boiling drain the water and keep aside.
• Peal and crush 3,4 no. of  garlic properly.
• Then put the boiled cabbage in a bowl and add ½ tsp chili powder, ½ tsp turmeric powder, Crushed Ginger, Coriander powder, Cumin seeds and salt as per test.
• Then add gram flour with little water with it.
• Then make those small round shaped balls (koftas).
• Then heat 2 tsp of oil and fry the koftas properly.
• Heat 2 tsp of oil in a pan and add slice onion and fry until the onion becomes brown in color.
• Take rest garlic and ginger and make a ginger garlic pest.
• Wash and cut the tomatoes into small pieces.
• Then add the ginger garlic paste and slice tomatoes and fry it well.
• Add coriander powder, cumin powder, and turmeric powder, sugar ,chili powder and garam masala with it.
• Then add some water and fry it properly up to 10,15 minutes.
• Finally add the koftas and cook for 3,4 minutes .
• Remove and garnishing with coriander leaves.
• Serve it hot with roti, paratha and plane rice.

Odia Style Bhindi Coconut Masala Curry

Indian Food

Today am discus about odia food Bhindi Coconut Masala Curry. This food  is a popular recipe in odisha. In India it is served with plane riced ,Rice, Roti ,paratha etc. It is prepare in some spices, bhindi,tomato , onion, potato and coconut. .Coconut  and vendhi is a main ingredient in this recipe.In summer it is served with Odia food pakhala. Also it good for health.

Bhindi Coconut Masala Curry

Ingredients:

• Bhendi- (ladies finger )- 10,15 No.
• Piaja - ( Onion )- 2 big size
• Rasuna - (Garlic )-4,5 cloves
• Ada - (Ginger ) - 1 Inch
• Jeera - (Cumin )- 1/2 tsp
• Sukhila Lanka - ( Dry chili) - 1 No.
• Kancha Lanka - (Green Chili ) - 1 No.
• Bilati - (Tomato ) - 1 No.
• Haladi Gunda -(Turmeric powder )- 1/2 tsp
• Masala paste (1 Onion, 8 Garlic cloves,1 inch ginger,1/2 tsp cumin seeds,1 dry red chili, 1 green chilli, 1 tomato )
• Turmeric powder-1 tsp(?
• Lanka Gun da - (Chili powder) -1/2 tsp
• Dhaniya Gunda -(Coriander powder)-1/2 tsp
• Garam masala powder-1/2 tsp
• Aloo -(Potato)- 2 No.
• Curry powder- 1/2 tsp
• Grind Coconut-1 cup
• Teja Patra -(Bay leaf) - 1 
• Dalchini - Cinnamon)- 1 inch
• Mustard oil-3,4 tsp
• Luna - (Salt )- As per test
• Dhaniya Patra-Coriander leaves

Preparation:

• First Grind the coconut properly.
• Wash & clean the bhindi properly.
• Cut it into big pieces.
• Peal and cut the potato into small Pisces.
• Heat 2 tbsp oil in a pan.
• fry the potato and  bhindi and keep aside.
• Take Onion, Garlic cloves, ginger, cumin seeds,dry chili, green chili, tomato and make a pest.
• Again heat rest of oil in pan and add bay leaf,cinnamon.
• Fry it some times then add the masala paste,turmeric powder,chili powder,coriander powder and salt as per test.
• Fry it 10,15 minutes.
• Then add fried bhindi and potato,garam masala, curry powder .
• Fry it  for 4,5 minutes then add grind coconut  to it and mix well.
• Then cover it and cook for 10-15 mins.
• Then remove and garnishing with coriander leaves.
• Server it hot with roti, paratha or plane rice .

Popular Non - Veg Food Prawn Potato Curry

Indian Food 

Prawn potato curry also known as Prawn malai curry, is a Bengali curry made from prawns  and flavored with spices.The dish is popular in Odisha, West Bengal  and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta.The main ingredients are prawns and potato along with mustard oil, onions, turmeric powder, chopped green chili, garlic paste, and ginger paste flavoured with spices.

Prawn potato curry

Ingredients:

• Chingudi - ( Prawns ) - 300gm medium size
• Patato - 2 No
• Onion - 2 medium size 
• Ginger Garlic paste - 2  tsp
• Tomatoes - 1 No
• Haladi Gunda -( Turmeric powder ) -  1 tsp
• Dhaniya Gunda - ( Coriander powder) - 1 tsp
• Chilli Powder - 2 tsp
• Cocking Oil - 2 tsp
• Salt  - as per  taste
• Dhaniya Patra - Coriander leaves 
• Green Peas - 100 gm

Preparation:

• First clean and wash the prawns Properly.
• Mix it with salt and turmeric powder and keep aside for 10 to 15 min.
• Heat 1 tsp of oil in a pan and fry that prawns for 9 -10 mins.
• Peal the skin ,cut the potato into small cube size then  boil it. 
• Peal and separate the pea seeds .
• Then heat 1 tsp of oil in the same pan and fry that potato pieces till it change into  brown color.
• Peal and cut the onion into spring size.
• Peal the ginger and garlic and make a pest .
• Then again heat oil in a pan and add onion pieces  and fry it for 4-5 mins.
• Then add ginger garlic paste, turmeric powder, chill powder,Garam Masala powder and fry for 4-5 min.
• Then cut  tomato into small pieces . 
• And add salt as per test into it and fry it some time.
• Then add fried prawn, potato Pisces, green peas  and fry it for 4 - 5  min then add some water.
• Cover and cook it  for 10-12 mins.
• Then remove it and garnish it with coriander leaves.Spring onion  and serve hot.

Prawn Potato Curry

Easy Cauliflower and potato curry

Indian Food

Today am discus about Indian food Aloo gobi curry.It  is a dry Pakistani, Indian and Nepali  dish made with potato,cauliflower and Indian spices. Other common ingredients are garlic, ginger, onion, coriander , tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.You can serve it with roti and  rice .

Cauliflower and potato curry

Ingredients:

• Aloo ( Potato ) – 200 gm
• Phula Kobi ( Cauliflower ) – 750 gm
• Dhania ( Coriander ) -2 tsp
• Tomato ( Tomato ) -100 gm
• Jeera ( Cumin s ) -2 tsp
• Dalchini ( Cinnamon ) – 1 inch
• Sukhila Lanka ( Dry chilies ) -2 No.
• Aada ( Ginger ) – 1inch
• Golamaricha ( Black pepper ) -6 No.
• Luna - ( Salt ) - ( as per taste )
• Haladi Gunda ( Turmeric powder ) -1 tsp
• Dhania Patra ( Coriander leaf ) 
• Aleicha ( Cardamom ) – 2 No
• Lavanga (Clove) -2 pcs
• Cooking oil – 4 tbs
• Garam masala - 1 tsp
• Peas - 150 gm

Preparation:

• Remove the  leaves and stem from cauliflower and cut into small pieces. 
• Peel the potato and cut into small pieces .
• Heat in a pan,add cumin and coriander .
• Fry till it turns into light brown color.
• Peal the green peas.
• Take cardamom, clove, and black pepper and make a powder.
• Take tomato, dry chili, ginger, coriander leaf, fried cumin  and coriander and make a pest. .
• Cut the rest tomato and coriander leaf and keep aside.
• Heat 1 tsp oil  in a pan, add cauliflower and salt as per taste.
• Fry till cauliflower turns light brown color and remove it.
• Then heat 1 tsp oil again in a pan and add the potatoes.
• Fry it till the potato change brown then remove it.
• Heat 2 tsp oil in a pan and add cumin when it splutter add the tomato pest,turmeric powder with it. Fry it 5,6 minutes, then add the cut tomato pieces and fry some times.
• Then add the cauliflower , the potato,green peas and continue fry it properly.
• Then add some water and salt as per taste cover and boil it 10-15 minutes.
• Add garam masala and mix it properly.
• After that remove it and add the cut  coriander and serve it hot .

Cauliflower and potato curry

Preparation of Mixed Vegetable Curry (Ghanta Tarkari of Odisha)

Ghanta tarkari is a vegetarian recipes and it is a delicious dish of odisha.

Ingredients:
.2 Medium size potatoes(pealed) and cut into cubes
.1/2 raw papaya cut into small size
.1 raw banana cut into small size
.50 gm pumpkin cut into little big size
.50 gm Arbi(odia-saroo)pealed and cut into cubes
.50 gm of desi aloo (odia-khumba aloo)
.50 gm Parwal(odia-potala)
.50 gm cauliflower cut into big size
.6 pieces Indian beans(odia-simha)
.6 pieces french beans
.4 long beans(odia-jhudanga)
.2 medium size brinjal cut into big size
.1 cup of Indian pulse seed soaked overnight(chana dal,chole,green motor)
.1/2 tsp turmeric powder
.1 medium size tomato finely chopped
.1 medium size ginger
.5 cloves of garlic
.1 big size onion chopped
.2 bay leaves
.1/2 red chilli powder
.2 dried red chilli
.1tsp cumin seed
.1/2tsp mustard seed
.1/2 cup fresh coconut cut into small size
.1tsp cooking oil
.Salt as per taste

Method:
- All the vegetables properly washed and cut them.
- Make the paste of onion,garlic and ginger and keep   aside.
- Boil all the cut vegetables and the soaked   pulses,coconut pieces till the vegetables become   soft.You can use the pressure cooker or kadhai.On   pressure 2 whistles needed.
- Roast cumin seeds and red chilli powder in a pan and   make a rough powder.
- Add the salt,turmeric powder
- Heat the oil in a pan
- Add the cumin seeds and mustard seeds .Allow it to   splitter.Add the bay leaves.
- Add the paste of onion,garlic and ginger .
- Fry the masala when the oil comes out put the chopped   tomatoes.Cover the pan till the tomato become soft.
- Add the red chilli powder as per taste
- Add the boiled vegetables on the masala and stir it   well.
- Cook on low flame for 5 minutes.
- Sprinkle the rough cumin seeds and the red chilli   powder over it and stir well.
- Put the ghanta tarkari in a serving bowl.
- Served the ghanta tarkari with roti,paratha,puri,naan     and kichidi.
Try once the ghanta tarkari.