Kathal Kofta Curry (Sailu's Home Made)

Kathal Kofta Curry - Suji and besan is used in this curry

INGREDIENTS

1.  Kathal–  1 small .
2.  Onion – 1 no (Medium size- Cut into small pieces)
3.  Green Chillies – 4 /5 nos. (slit)
4.  Salt- as you require
5.  Turmeric- 1 tsp
6.  Bay leaves - 3
7.  Oil – for deep frying
8.  Garam Masala powder – 2 tsp
9.  Coriander powder   -1/2 tsp
10.Panch phuran - ¼ tsp
11. Ginger , garlic paste – 1 tsp
12. Red chillie powder    ½ tsp
13. Tomatoes – 2 medium sized
14. Besan- 2 tsp
15. Suji -  2 tsp

Preparation time – 50 minutes.

Preparation:
    
Cut the kathal into two halves put them in the pressure cooker pour a small amount of water boil for 2 whistles.  Remove from pressure after cooling                                                                                               
Peel off the outer layer of jackfruit add paste (1 tea spoon green chillies, ginger &garlic), suji, besan and salt mesh it into a fine dough make small round  balls.   

Deep fry in hot oil till golden brown. After changing the colour keep them aside in a plate.
    
Take an another pan add 3tbsp oil for whole masala. Add bay leaves, panch puran when it splutters add the masala (onion+ ginger, garlic paste, coriander powder, garam masala, tomato juice, turmeric,  redchillie  powder & salt) stir fry until the oil separates the kadhai then pour 2 glasses of water bring to a boil for 6 to 7 minutes in simmer.             

Add koftas stir 2or3 times let it boil in simmer for 5 to 6 minutes. Garnish with coriander leaves and kasoori methi leaves. Serve with roti or rice.

Please note: You have to add water again before serving the curry because the gravy will thicken as koftas absorb the moisture.

Paneer Masala (Sailu's Home Made)

RECIPE: - PANEER MASALA (SAILU’S HOME MADE).

LOW OIL AND SPICES USED IN THIS CURRY

  

INGREDIENTS

1. Paneer – 250 gms.

2. Onion – 1 no (Medium size- Cut into small pieces)

3. Green Chillies – 4 nos. (slit)

4. Salt- as you require

5. Turmeric- ¼ tsp

6. Bay leaves - 2

7. Oil – 3tbsp

To make a paste

8. Red Chilli – 1 no

9. Garam Masala – Elaichi-2nos, Labang-3nos, Dalchini- a small piece, Posthu 1/4^th spoon,

10. Coriander seeds – 1 tea spoon

11. Ginger-1/2 inch

12. Garlic- 3 pods

13. Tomatoes – 2 no.s .

Grind all the masalas into a fine paste.

Preparation time - 20 mts.

Preparation Method: - first cut paneer into small pieces and fry it in a medium flame till it looks slight brown colour. Then remove them from pan and keep aside. Now, add bay leaves , sliced onions and green chillies let them fry into deep brown then add the grounded paste, turmeric powder and salt fry it until the oil separates from the masala once the oil leaves you can pour ½ cup of water then the paneer to it and stir once  let it cook for 2to3 minutes. At last garnish with coriander leaves.  Serve hot with pulka, chapathi or rice.