Wednesday, January 28, 2015

Vegetable Kofta Curry


For the koftas:

1 cup minced cauliflower ( chopped it in food proccessor)

1/2 cup spinach (finely chopped)

1-2 tbsp chickpeas flour( as required for binding)

2 tsp ginger & garlic paste

2 tsp red chilli powder ( to taste)

1/2 tsp turmeric powder

2 tbsp coriander leaves (finely chopped )

1 tsp garam masala 

Salt to taste

Oil for frying

For the gravy:

1/4 cup finely chopped onions

1 cup pureed  tomatoes

2 gloves garlic finely grated

1 tbsp red chili powder 

1.5 tsp dry coriander powder

4 green chili

2 tbsp oil 

1 tbsp plain yogurt

2/3 cup water ( or less if you want thick gravy)

Salt to taste



Mix all the ingredients for koftas in a bowl except salt. Add more besan for  binding the mixture together . If you plan to make the koftas later then set the mixture aside.

Heat the oil in a pan at a till u start seeing ripples on the surface.Do not over heat the oil else when u put the koftas, they will cook from outside and will remain raw from inside.

Add the salt to the mixture whenever you are ready to fry and make small koftas.Fry these from all sides in the heated oil till golden brown.About 3-4 minutes overall.

Drain on a paper towel & set aside to cool.


In the cooking vessel add the oil and heat it up till the oil starts smoking slightly.

Add the finely chopped onion and cook it till golden brown.After this add the grated garlic and cook for 1-2 minutes.

Next add the tomato puree along with chili powder, coriander powder and salt.Cook this spice mix on low heat till the oil starts separating from the mix along the sides of the vessel.

On low heat, add  plain yogurt & water, cover and let the curry come to a boil.Once the curry has come to a boil, lower the heat and let it simmer for about 8-10 minutes.You can add more water depending on the consistency required.

Remove from heat and while the curry is still hot, add the koftas  and green chili to the curry and put on the lid. Do not stir or mix the curry too much after adding koftas else they  ll break.

Serve with rice or flatbread and a salad.

Thursday, January 22, 2015

Potato Bites


Large size potatoes

Chicken boiled 1/2 cup

Capsicum 1 medium

Salt to taste

Black pepper 1/4 tsp

Oregano 1/4 tsp

Pizza sauces as needed

Cheese as needed

Oil for brushing


Peel off potatoes and make slices crosswise. Slices should not be thin.

Give them a boil of 5 minutes only and then spread on a tray.

Brush your baking tray with oil and place slices on tray.

I sprinkled salt and black pepper on slices also but this step is completely optional.

Mix chicken, capsicum thinly cubed salt, pepper and mix all ( you can use mushrooms, carrot, peas anything you like)

Spread pizza sauce on slice and then add spoonful of mixture.

Sprinkle shredded cheese and oregano.

Bake at 170c till fork tender and well cooked.

Tuesday, January 13, 2015

Grilled Chicken Kebabs With Lemon, Chili And Mint


4 skinless free-range chicken breasts


1/4 cup olive oil

1/4 cup lightly packed mint leaves

2T roughly chopped fresh oregano

1 red chilli, de-seeded and chopped

2 – 3 cloves garlic

zest of a lemon

juice of half a lemon (reserve the other half for spritzing the kebabs after they are grilled)


Slightly flatten the chicken breast with the palm of your hand and then cut into 3 strips down the length of the breast. Cut these strips in half. Thread the chicken strips onto a skewer until you have the size you want.

Place all your marinade ingredients into a food processor or liquidiser and whizz up until you have a thick sauce. Pour this over the chicken kebabs ensuring they are well coated, cover and refrigerate for an hour, the day or even over night.

Now grill your kebabs on all sides turning as you go, and until they are cooked through. Serve with fresh mint, chopped chilli  and lemon wedges to further spritz over after cooking.