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Subz Hydrabadi | Koftas in Shabnam Curry | Kattluma Parathas
2 medium carrots - cut into 1/4" thick slices
12-15 French beans - cut into 1 and half inch pieces
10-12 medium florets of cauliflower
2 thin, long brinjals – cut into half lengthwise and then cut diagonally into 1 and half inch pieces
1/4 cup frozen or boiled peas
1 tsp salt, ¼ tsp turmeric powder, 1 tsp red chili powder
10-12 medium florets of cauliflower
1 tsp ginger paste
3 medium size onion-thinly sliced
1 cup yogurt -whisked till very smooth, oil for frying
2 potatoes – cut into 3/4” pieces
4 cloves (laung)
2 green cardamom (elaichi)
1/4"piece of cinnamon (dalchini)
1 bay leaf (tej patta)
¼ tsp black cumin seeds (shah jeera)
1. Take some oil in a kadhai in order to deep fry. Add the fry potatoes in the oil on low medium flame and fry till it turns into golden brown & almost cooked. Take out cooked potatoes from oil. Add cauliflowers in the oil and fry it along with the potatoes. It should take about 2 min. Add bringals and deep fry the same. Add some carrots when the brinjal’s colour changes for a min to remain their colour. Now add the beans and fry it similarly for about a min. Set aside.
2. Remove excess oil from the kadhai leaving about 4tsp of oil. Add onions when the oil is heated. Fry for about 8 to 10 min till the onions turn golden brown.
3. Reduce the flame. Add ginger and garlic in the oil and fry for a min. Add salt, turmeric and red chili powder. For the spices to blend well simmer 2-3 min. Sprinkle 2-3 tbsp water if required.
4. Add the fried vegetables and whisked yogurt keeping away from the flame to a minimum. At medium - low heat, try to stir and cook the vegetables till it is fully cooked. If required sprinkle a little water.
5. Add the grounded spices to the vegetables and mix well. Serve hot.
1/4 cup channe ki dal
1 cup very finely chopped spinach
2 tsp cornflour
1 cup boiled rice of ordinary quality
2 tbsp chopped coriander
1/2 tsp red chili powder
1 green chili-chopped finely
½ tsp dry mango powder (amchoor)
½ tsp garam masala powder, 1/2 tsp salt or to taste.
Seeds of 2 green cardamoms and 2 blades of mace (javitri) - crushed.
1/4 cup peas - frozen or boiled
1/4 cup corns - frozen or boiled
1/4 cup cashews - soaked in hot water
1/2 cup yogurt (dahi)
2 onions - very finely chopped
1/4 tsp onion seeds (Kalonji)
1/2 tsp cumin (jeera)
2 tomatoes - blanched, purred and sieved
1tsp ginger - garlic paste
1tsp dry fenugreek leaves (kasoori Methi)
1/2 tsp red chili powder
¼ tsp turmeric powder or slightly less
½ tsp garam masala powder
¼ tsp salt
2 cloves (laung) and seeds of 2 green cardamoms (elaichi) - crushed together
1. At first clean & wash dal. Cook the dal in the pressure cooker with ½ tsp salt & 1 and 1/4 cups of water. Reduce the flame for about 15 mins after the first whistle. Remove from flame and keep aside.
2. Mash the hot dal with a karchhi after the pressure drops down.Mash the dal while it is hot. Drain all excess water while you are mashing. Remove from heat.
3. Discard stem of spinach and chop leaves very finely to get 1 cup chopped spinach. Wash thoroughly with water till it is clean. Drain out the water from the finely chopped spinach. Heat oil in a kadhai and saute spinach leaves for about 3-4 min till dry.
4. Mix sauteed spinach, boiled rice, cornflower, green chilies, red chili powder, garam masala powder, salt, dry mango powder and crushed spices with mashed dal. Make small balls. Fry the koftas (small balls) deeply in oil and keep them separately.
5. Then, drain cashews, grind cashews and curd to a paste for the curry. Keep aside.
6. Add onion and stir on a medium heat oil till it turns tight brown. Add onion seeds and cumin. Add blanched, pureed and sieved tomatoes after the stir till the onions turn brown. Cook, stirring till it almost dries up leaves oil after add that ginger garlic paste about 2 mins.
7. Stir for 2-3 mins after adding fenugreek leaves, red chili, turmeric powder, garam masala powder and salt. Remove from heat, and wait for 2 min. Stir for 1- 2 mins on low heat after adding the cashew yogurt paste.
8. Bring to a boil after adding 2 cups of water and simmer without covering for 5 min.Add crushed cloves and green cardamoms.Keep separately the curry till serving some time.
9. Add peas and corns to the curry at the serving time. Bring to a boil and add koftas heat for 2-3 secs. Remove from heat and serve.
3 cups plain flour (maida)
6 tbsp ghee plus ghee for frying
1 tsp salt
1 tsp red chili powder
2 tbs plain flour(maida)
1. 1/2 tsp salt and 1/2 tsp red chili powder should be sifted with flour. Add enough water (3/4cup) to make a dough of rolling consistency and cover with a damp cloth napkin. Keep aside for about 30 mins.
2. Melt 2 tbsp of ghee and knead very well into the dough. Knead the dough properly until its soft and elastic.
3. Make a paste by mixing with a 2 tbsp flour to the remaining ghee and add 1/2 tsp each of salt and red chili powder.
4. Make 10 balls. Roll out each ball to make a thick chappati.
5. Some ghee-maida paste should be spread all over.
6. Keep folding into half till long strip is formed.
7. Roll it like a pinwheel, to get a peda(round flattened ball)
8. Keep the peda upright on the palm. Flatten it in between the palms of the hands and so that to make a small thick paratha.
9. Take tawa and and put some ghee on it .Put the paratha on the tawa until the ghee gets heated. Trickles some ghee from the sides and fry it till a rich brown would appear on both sides but on medium low heat. while frying the paratha, press the sides with a spoon to ensure it gets properly cooked since it is little thick.
10. Take out the hot parathas from the tawa with a clean kitchen napkin and press it on the cloth from both sides for the layer to open up and turn flaky. It will drain the excess oil. Serve it.
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