DAHI KOFTA CURRY

This curry is for the Potluck party event.hosted by Jagruti @ Jagruti's Cooking Odyssey.  I am so happy to be paired with Anjana this month. Actually I was supposed to make Malai Kofta Curry but I already have it in my blog . It is almost the same except the addition of onion; garlic paste. I am sharing the link of my recipe in this post. Taking this opportunity I decided to try out Dahi Kofta Curry, very unique one made with hung curd. I have made some changes to it because of the availability of the ingredients here in Brazil.

Ingredients:

For Koftas:
Curd .......  300 gms
Green chillies . 2 (chopped finely)
Ginger ...  1 tsp  (chopped finely)
Raisins .... 1 tsp
Cashews .. 5-6
Fresh coriander .. 1 tbsp (chopped finely)
Salt ...........  to taste

For the Batter:
Gram flour .... 1 cup
Red chilli poder ... 1/2 tsp
Asafoetida ..... a pinch
Baking powder ... a pinch
Salt ........... to taste

For the gravy:
Tomatoes ... 3  ( I used 1/2 cup ready puree )
Onion ... 1 ( Boil the onion and make a puree )
Cashew nuts ... 7-8 ( boil them with the onion and make a paste for better results)
Hung curd ...... 1 tbsp or Cashew nut paste
Ginger chilli paste .. 1 tsp
Red chilli powder .. 1/2 tsp
Garam masala ...... 1/2 tsp
Coriander powder .. 1 tsp
Kasoori methi ...... 1/2 tsp ( I used fresh methi 1/4 cup sauteed )
Turmeric powder ... 1/2 tsp
Cumin seeds ........ 1/2 tsp
Sugar ...... 1/4 tsp  ( I did not add )
Salt ..... to taste
Coriander leaves .. for garnishing
Oil

Method:

1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.

2. Take the hung curd in a bowl and add a little salt, green chillies, coriander leaves, raisins and chopped cashews.

3. Grease your palms and make lemon sized balls. If you find it difficult you may add a spoon of semolina, bread crumbs or cashew powder.

4. Make a thick  batter with gram flour adding salt, chilli powder, baking powder, asafoetida and water as needed.
5. Dip the balls in the batter and fry them to a golden colour.

6. To make the gravy, heat oil in a pan and add the cumin seeds. When they crackle, add the ginger chilli paste and saute. Now add the onion puree, tomato puree and all the mentioned spices. 

7.  Add the cashew nut paste or a tbsp of hung curd and about 2 cups water. Simmer for 5-6 minutes.

8. Just before serving, arrange the koftas in a dish and pour the gravy on them

9.  Garnish with fresh coriander leaves and chilli oil.

10. Serve immediately. 

Linking to: Potluck Party Event @ Jagruti's Cooking Odyssey

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Check out some more kofta recipes:

Lauki / Doodhi Ka Kofta

Malai Kofta

Lotus Root Koftas

CAMARAO A BAIANA ( Prawn Curry from Bahia )

This is a Brazilian style prawn curry from the state of Bahia. The curry gets its flavours from palm oil which is used for this preparation along with coconut milk. You have to try it out for it's unique flavour.

Ingredients:
Prawns ... 250 gms
Lemon juice .. 1 tbsp
Parsley ...... handful (chopped finely)
Salt ..... to taste
Black pepper... 1/2 tsp
Oil ..... 1 tbsp
Palm oil / oleo de dende .... 1 tbsp
Tomatoes .... 1 (cut into small pieces)
Coconut milk ... 3-4 tbsps

Method:
1. Clean the prawns and de-vein them.
2. Marinate the prawns with lemon juice,black pepper, salt and parsley.
3. In a pan heat the cooking oil and add the marinated prawns and cook for a 4-5 minutes.
4. Now add the tomatoes and simmer.
5. When they are almost done, stir in the palm oil and cook for a minute.
6. Finally add the coconut milk and simmer for a minute until done.
Serve with plain rice.

Recipe Source : Tudo Gostoso

Check out the video of this recipe:

 

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Fried Squid / Calamari / Lula

Moqueca de Peixe / Brazilian Fish curry 

Feijoada 

SHRIMP SALAD

This is my favourite salad as I love shrimps.. You can enjoy this cool salad in summer.
This can also be served in cocktail glasses...looks very decorative with the lettuce at the bottom, then a layer of carrot and shrimps on top. Decorate the rim with a shrimp.

Ingredients:
Shrimps .....   10 - 12
Lettuce ..... 1 cup  (chopped)
Carrot ...... 1/2 cup (grated)
Mayonnaise .... 1 tbsp
Salad cream .... 1 tbsp
Tomato ketchup .. 1 tbsp
Tabasco ............. 1 tsp
Salt
olive oil

Method:
1. Clean and de-vein the prawns. Boil them adding little salt for 1 minute. Do not over cook. Drain them and set aside to cool. Slice them into two (vertically), saving 2 for garnishing.
2. Mix the sauces together and add the prawns. Add salt if needed.
3. Cut the lettuce and sprinkle a little salt and a dash of olive oil and mix.
4. In a serving plate or bowl, spread the lettuce first, then grated carrot and spoon the shrimp salad on them.
Garnish with the remaining 2 shrimps and serve. (You can also add avocado and cherry tomatoes )

PANEER PASANDA

This is a rich paneer dish made in a creamy cashew nut gravy. You have many variations to this recipe. It can be made with crumbled paneer or even the paneer slices. To make it more presentable for parties we can stuff the paneer with crushed nuts and raisins.

Ingredients:
Paneer ...  1 cup (home made)
Maida .... 2 tbsps
Bread crumbs .. 2 tbsps
Salt  ... to taste
White pepper / black pepper
Oil .... to fry

For Gravy:
Onion ..... 1
Ginger .. 1 tsp
garlic ... 1 tsp
Red chilli powder .. 1/4 tsp
Garam masala .../ 1/2 tsp
Tomato puree ... 1 tbsp ( optional)
Cashewnuts .... 7-8
Cream ... 2-3 tbsps
Salt ... to taste
Oil

Method:
1. Mash the paneer well adding maida, bread crumbs, salt and pepper.
2. Make patties or balls with or without the stuffing. Fry and set aside.
3. In a pan take oil and fry the sliced onion along wit ginger and garlic to a golden colour.
4. Add cashew nuts and a little water to cook. Let it cool and then grind it to a paste.
5. Take little more oil in a pan and add this ground paste and tomato puree (if using) . Season with garam masala, salt and red chilli powder.
6. Stir in the cream. the gravy is ready.
7. Pour the gravy over the paneer and serve immediately.

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Check out some more Paneer Curry Recipes:

Shahi Malai Matar Paneer

Paneer Hearts Pasanda / Stuffed Paneer Hearts

Paneer Bhurji

Butter Paneer

CUSTARD TRIFLE

Here is a simple and colourful dessert that kids will love to have.

Ingredients:
Milk ......1 & 1/2 litres
Sugar ... 1 cup
Custard powder .....6 tsps
Jelly ... 2 pkts (2 different flavours)
Mixed fruits ... 2 cans
Sponge cake. ....1

Ingredients for egg-less Sponge cake:
Flour ..... 100 gms
Condensed milk ... 130 gms.
Margarine or butter.. 30 gms
Baking soda ......1/4 tsp.
Baking powder .. 1 tsp.
Milk ........ 50 ml.

Method:
1. Beat butter and condensed milk (1 minute).
2. Add flour, baking soda, baking powder and beat (2 minutes).
3. Add milk and beat (1 minute).
4. Pour in a greased 7 inch tin and bake in a preheated oven at 180 degrees for 20-25 minutes.

5. Make the jelly and set it in the refrigerator. Add less water than the recipe requires because the jelly should be firm.

6. Boil the milk adding sugar. Mix the custard powder in a small bowl with a little milk and stir it into the boiling milk. Keep stirring with a whisk to avoid lumps.


7. Now in a serving dish place the cake slices on the bottom and pour custard over it.
8.Put the fruits and jelly pieces. Serve chilled.

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Pineapple Jelly

Tricolour Jelly

Jelly Hearts Dessert

ROSE FLAVOURED SOOJI HALWA ( Gulab Sheera )

All of us know Kesari .. this is the same kesari with a little twist..Rose Favoured Kesari...

Ingredients:

Semolina ..... 1/2 cup

Ghee / oil ... 2-3 tbsps

Rose syrup .. 2 tbsps

Sugar ......... 2-3 tbsps ( as per your taste)

Nuts ............ for garnishing.

Method:

1. Heat ghee / oil in a pan and fry the semolina on medium flame taking care not to make it brown.

2. Add one cup hot water and keep stirring. Also add the rose syrup.

3. When the consistency is little thicker add the sugar and keep stirring until it leaves the edges.

4. Garnish with nuts and serve.

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Mango Kesari

Rava Kesari

Gud Wala Sooji ka Halwa

MANGO KESARI

Kesari is a very popular sweet of South Indian Cuisine made with semolina. Today I have made something different from the usual kesar elaichi flavours.. I have added mango pulp for a change.

Ingredients:
Semolina .... 1 cup
Mango pulp... 1 cup
Sugar .......... 3/4 cup ( I use organic sugar, which is less sweeter. you can adjust according to your preference)
Green cardamoms ... 4
Saffron ....... a pinch
Nutmeg powder .. a pinch (optional, I love the flavour)
Ghee/oil .... 1/4 cup
Pistachios and almonds .. chopped (for garnishing)

Method:


1. Heat 2-3 tbsps oil/ghee in a pan and saute the semolina for a few minutes on low flame. ( it should remain white) Set aside.

2. Heat 2 more tbsps oil and add the cardamoms. Tip in the mango pulp and saute for a minute.

3. Now add the semolina and mix well. Add 2 cups of water or milk if you prefer. Stir continuously avoiding the lumps. The consistency becomes thicker.

4. Now add the sugar and stir well. Simmer and add a little more ghee at this stage. Stir in the saffron soaked in a little milk. Keep mixing until you get the halwa/sheera consistency. Sprinkle a pinch of nutmeg powder if you like.

5. Remove it in a serving bowl and garnish with nuts.

6. You can also spread it in a greased plate and let it set. Cut into pieces and serve.

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You may also like:

Rava Kesari

Gud Wala Sooji ka Halwa

Rose Flavoured Sooji Ka Halwa