FUN COOKING

Koftas are made with various vegetables. Today I have made kamal kakdi/bhiss/lotus stem/nadru/bhay kofta. It is very declicious and worth making. Here below is its full recipe:

Ingredients
For Koftas
1 cup of boiled and grated lotus stem
1/2 cup of besan/chickpea flour
salt to taste
1/4 tsp of red chili powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 tsp of amchoor powder/mango powder
1 tsp of oil
enough oil for frying koftas
For gravy
1 roughly chopped big onion
3 ripe tomatoes
2 roughly chopped green chili
1 inch piece of ginger
pinch of asafetida/heeng
1 tsp of cumin seeds
2-3 bay leaves (optional)
1/2 tsp of turmeric powder
salt to taste
1/2 tsp of red chili powder
1/2 tso of garam masala
1/2 tsp of coriander powder
2 tbsp of finely chopped cilantro
2 tbsp of butter
Method
Koftas
1. Peel the bhiss/lotus stem and boil it into pressure cooker with 2 cups of water. As the pressure comes, lower the heat and cook for 15 minutes. For this step, see the post "how to boil the bhiss".

2. Now grate the bhiss and add chickpea flour, salt, turmeric, red chili powder, mango powder, garam masala and 1 tsp of oil. Mix it well and prepare small balls out of it with greased hand.
3. Next heat the oil in frying pan/kadahi. Fry all the balls/koftas in hot oil till golden brown and then take out from the oil. Koftas are ready.
Gravy
4. Heat 2 tbsp of oil in a frying pan. Add asafetida/heeng, cumin seeds and let it crackle for a while.

Next add onion and ginger and cook it till light brown color. After that add tomatoes and green chilies and cook it till oil comes out. Now keep it for some time so that it comes on room temperature.
5. Now take it in the blender zar and blend it till smooth. Some filter it through a sieve in order to get more smooth paste. Here I have not done this process.
6. Now Heat butter in a pan. After melting it, add cumin seeds and bay leaves. After that put smooth paste of onion and tomato,salt turmeric, and coriander powder and cook it till oil droplets start coming out all around the masala.
7. Now add the left over water in which we have boiled the lotus stem. More water can be added till the desired consistency of gravy. Here I have added 1/2 cup of water more.
8. Now cook it for 5 to 8 minutes. Then add fried koftas to it and cook it again for 2 to 3 minutes.
9. Remove from heat. Add garam masala and cilantro and mix gently.
10. Soft and delicious bhiss koftas are ready to serve. Transfer it into a serving dish.
Enjoy Healthy Cooking!!!
See more recipes:
Kabuli channe
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed Simla Mirch
Palak Paneer
Boiled Kathal Sabzi
Tori Peels Paneer Saag
Raw Banana Sabzi
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Gravy wale Aaloo
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Babycorn Sabzi
How to boil bhiss
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Makke ke aate ka upma is called turn cornmeal in Jamaica. It is ideal dish for breakfast and tea time. I have made this Jamaican dish little bit mixing with our Indian cooking. It is very healthy and delicious too. Here is the whole process how I made it:

Ingredients
1 small cup of makke ka aata/ maize flour
2 cups of coconut milk (250 grams)
3.1 tsp of oil
4.1 tbsp of butter
few curry leaves
1 bowl of frozen vegetables
salt to taste
1/2 tsp of turmeric powder
1 tsp of lime juice
1 tsp of cumin seeds
1 tsp of black mustard seeds
1/2 cup finely chopped cilantro
1/2 cup of chopped spring onion leaves
1/2 cup of cottage cheese cubes (optional)
1 finely chopped green chili
Method
1. Roast the maize flour with one tsp pf oil on medium flame till slightly change in color not too much. Now take out in another plate and clean the pan.
2. In the same pan take 1 tbsp of butter and keep it on heat.
3. Now add cumin seeds and mustard seeds and let it crackle for a while. Next and curry leaves.

4. Next add frozen vegetables, salt and turmeric powder.
5. After that add the coconut milk and stir.
6. Now add maize flour and mix.
7. While stirring constantly, add lime juice, spring onion leaves, and half of cilantro.
8. Cook constantly stirring till oil separates
9. Delicious turn cornmeal/makke ka upma is ready and remove from heat. Add remaining cilantro and cottage cheese cubes and mix thoroughly and transfer it into a serving dish.
Tip
1.After cooking, as oil completely separates from upma, this (oil/butter) can be consumed with upma or can be discarded.
2. Instead of frozen vegetables, steamed or frozen corn can be added to it. It tastes great in it.
Enjoy Healthy Cooking!!!
See more recipes
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
How to Steam Corn in Microwave
Bhutte ki Chutney
Bhutte ki Bhurzee/burtha
Healthy Bhutta & Corn
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We use bhiss/kamal kakdi/bhey/nadru/lotus stem in making verious dishes. Most of us find it difficult to make it soft while cooking. It is not very tough to boil it to soft. Yes, it is little tricky. Today I am writing about how to boil it. Here below it is:

Ingredients
lotus stem
water
Process:
First Method
1. Peel the lotus stem with peeler or knife. Now cut its both ends.
2. Now wash it thoroughly with water. Pour the water through its holes to wash all the dirt.
3. Next take two cups of water and bhiss in a pressure cooker. Here I have a very small bhiss. Take as much as you want to boil.

4. Keep the pressure cooker on flame. When the first whistle comes, lower the heat at the lowest and cook it for 15 minutes.
5. Now let the pressure of the cooker cool completely and open the lid and take out the bhiss in a plate.
6. Use it in making sabzi etc by slicing or grating it.
Second Method
1. Peel the lotus stem and cut into thin slices.
2. Take the thin sliced lotus stem with one glass of water in a pressure cooker, close the lid and keep it on heat.

3. When fist whistle comes, lower the heat to the lowest and cook it for 10 minutes. Remove the pressure cooker from heat and let it cool itselt. Next open the lid and transfer the boiled lotus stem into a bowl. It can be used in making its sabzi with potato.
Tip
1.While boiling bhiss, never put anything except water and bhiss. Sometimes, we add salt and oil in order to get better results while boiling. If we do it, it will never get soft. This is the only tip which we should keep in mind.
2. While buying bhiss, be ensure that its hole should not be filled with dirt.
3. Before boiling it, pour enough water through its holes in order to get it cleaned.
4. Never put potato with bhiss while preboiling, otherwise bhiss will not soft.
Enjoy Healthy Cooking!!!
See more recipes
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice PulavKhoya/Mawa
Pakodi/Fulki
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Achari Dal is little bit different from the dal we prepare everyday. It is pickle flavered dal. Today I made achari Dhuli Urad dal. It is very delicious and full of pickle flavours. Here below is its full recipe:

Ingredients
1 cup of dhuli urad dal
salt to taste
1 tsp of tumeric powder
pinch of heeng
3 tbsp of oil
1/2 tsp of cumin seeds
1/2 tsp of onion seeds (kalongi)
1/2 tsp of fennel seeds (soanf)
1 tsp of mustard seeds
1 tsp of coriander powder
1/4 tsp of coarse methi powder
1 chopped onion
2 tomatoes
1 green chili
1/s tsp of red chili powder
1 inch piece of ginger
few twigs of cilantro
For chili pickle
2 -3 fresh big achari mirch
salt to taste
1/2 tsp of mustard seeds powder
1/4 tsp of methi powder
1/2 tsp of soanf powder
1 tsp of coriander powder
1/4 tsp of kalongi
1/2 tsp turmeric powder
1/4 tsp of red chili powder
1 tsp of mango powder
2 tsp of lemon juice
1/2 tsp of garam masala
1/2 tsp of oil
Method
1. Wash the dhuli urad dal with water few times. Now put this washed dal in a pressure cooker with 4 cups of water.
2. Add salt, turmeric and heeng in it and mix. Close the lid and keep it on the heat. As the first whistle comes, lower the heat and cook it for 5 minutes and remove from the heat. Today I have cooked it on hot plate. As the first whistle came, I put off the heat and kept it on the hot plate till the cooker cooled itself. Hot plate remains hot for a longer time.

3. Now mix all the achar/pickle masala ingredients together to fill the green chilies. Prepare the chilies by stuffing this mixture.
4. Heat the oil in a pan. Slightly fry the stuffed chilies in it and take out in a plate.
5. Now in the same oil add mustard seeds, kalongi, jeera, and soanf. After that immediately add finely chopped onion and ginger to it and cook it on medium flame till translucent. Further add chopped tomatoes, finely chopped green chilies, soanf powder, coriander powder,red chili powder and cook it till oil separates from it. Or tomatoes can be blended in a a mixer with ginger and green chili.
6. Now add this tadka in the dal. Add finely chopped cilantro and pinch of garam masala and mix well.
7. Now achari urad dal is ready. Transfer it into a serving bowl. Garnish it with the stuffed chilies by placing in it and serve immediately. It is served very hot.
Healthier version
Boil the dal with salt, tumeric, heeng, onion,ginger and tomatoes. For achari tadka-heat the oil in a kadchi or pan. Add mustard seeds first when it little bit done, add the the cumin seeds, kalongi, methi, soanf powder and coriander powder. Immediately add it to the boiled dal. Garnish with cilantro and stuffed green chilies. Serve hot.😄
Enjoy Healthy Cooking!!!
See more recipes:
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Moong and Masoor Dal
Channa Dal for Pakwans
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