Kidney Beans Or Rajma Spinach Kabab

Kidney beans or rajma Kabab with spinach, paneer or cottage cheese and potato. Easy to make and soft mouth melting Kabab.
A protein rich low calorie guilt free snack. If you have boiled rajma and chana dal ready then you can make it in a jiffy.

You may like some more Kabab and cutlets recipe on this blog.

1. Green gram Kabab

2. Soya egg shami Kabab

3. Oats black chickpea Kabab

4. Yellow and red lentil cutlets

5. Potato barnyard millet cutlets

6. Mix veg cutlets

7. Beetroot cutlets

8. Soya paneer lollipop

9. Aloo chop or potato fritters

10. Sprouts and oats pan fried cutlets

Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
Source

And I have also used spinach or palak paneer or cottage cheese in the Kabab. Vegan people can omit paneer.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter K. And I made this delicious and nutritious Kabab using kidney beans or rajma.

Recipe is very easy. You have to mix boiled and mashed rajma, chana dal, potatoes, spinach, mashed paneer, bread crumbs and all the spices with fried sliced onion, ginger garlic paste and some spices. Make patties and shallow fry the Kabab with little oil. You can also serve it as a party starter.

Recipe

Kidney beans or rajma – 1/2 cup

Chana dal or Bengal gram – 1/4 cup

Paneer or cottage cheese – 1/2 cup, mashed or grated

Potato – 2 medium, boiled

Palak or spinach – 100 gram

Breadcrumb – 2 tablespoon + for coating

Salt to taste

Green chilli – 2 – 3 or to taste, finely chopped

Coriander leaves or cilantro – handful, chopped

Onion – 2, sliced

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Chaat masala powder – 2 teaspoon

Freshly ground black pepper – 1/2 teaspoon or to taste

Garam masala powder – 1/2 teaspoon

Oil – 2 tablespoon + for shallow fry

Method

1. Rinse and soak rajma and chana dal in sufficient water overnight.

2. Pressure cook rajma and chana dal with 2 cup water. After one whistle reduce the heat and cook on simmer for 20 minutes or till rajma becomes soft. Let it cool down.

3. Strain and mash the rajma and chana dal well.

4. Peel and mash the boiled potatoes.

5. Wash the spinach well.
Boil water to blanch the spinach. When the water starts to rolling boil add the spinach. Boil the spinach for 2 minutes. Strain the water. Mash the spinach when cool.

6. Heat 2 tablespoon oil in a pan. Add sliced onion and green chilli.

7. When the onion becomes translucent add ginger garlic paste. You can also use grated ginger. Saute till raw smell of garlic goes away.

8. Now add boiled and mashed rajma or kidney beans andchana dal, potatoes, spinach, paneer, salt, black pepper and cumin powder. Mix well. When the mixture dried up remove from heat.

9. Add chaat masala powder, garam masala powder and chopped cilantro or coriander leaves. Combine everything well. Add breadcrumb and mix again.

For gluten free and vegan options see notes.

10. Mix everything well. Make round patties. Press gently with your palm. Make all the patties this way.

11. Spread some breadcrumbs on a plate. Roll all the patties in bread crumbs and keep aside.

12. Heat a pan and spread little oil.
Shallow fry all the patties.

13. Turn the patties upside down. And fry the other side till brown.

14. Your Kabab is ready. Serve hot with onion rings, lemon wedge, green chutney or any chutney or sauce.

Notes
1. Vegan people can omit paneer or cottage cheese.
2. One finely chopped onion can be added in the mixture before frying.
3. Use green chilli according to your taste.
4. Roasted chickpea flour or sattu or oats powder can be used instead of breadcrumb. To make it gluten free use oatmeal for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Mediterranean Green Lentil Soup

Mediterranean green lentil or sabut moong soup. Delicious, flavourful, filling and comfort bowl of this lentil soup is perfect for winter.
Flavour of different powder spices like cumin, cinnamon etc. and the goodness of power packed green lentil and carrots with drizzle of extra virgin olive oil made this soup nutritious and mouthwatering.

After green gram Kabab here is a soup with green gram or lentil or beans.
This lentil is packed With Healthy Nutrients.
Mung beans (Vigna radiata) are small, green beans that belong to the legume family.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
They’re high in nutrients and believed to aid many ailments.
Mung beans are rich in vitamins and minerals.
Mung beans are high in nutrients and antioxidants, which may provide health benefits.
In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet.
To read more about health benefits of green beans click here.

You may like some more green lentil recipes on this blog.

1. Oats soya green gram toast

2. Green moong idli

3. Egg dal tadka

4. Sprouts and oats pan fried cutlets

5. Sprouts and oats appe

6. Green gram veg Kabab

I have already shared three more lentil or dal soup on this blog. Click on the name below for recipe.

1. Lebanese lentil lemon soup

2. Red lentil soup

3. Green gram carrot spinach soup

Monday again and this week’s 222 #Foodiemonday bloghop theme is Mystique Mediterranean suggested by Archana who blog at The Mad Scientists Kitchen.
Archana is a very dear friend and a talented blogger. She has a vast collection of recipes. Visit her space for different types of delicious recipes. I have already bookmarked her Ridge gourd chutney and Gobhi musallam to try.

According to Wikipedia Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
When Archana suggested the theme I was searching for a simple but comforting dish for winter. And loved this healthy and delicious recipe.
I have made little changes according to my taste and availability of the ingredients.
I have pressure cooked the lentil to make it quickly. But if you don’t want to use pressure cooker, you can make it in pan. After frying onion, garlic, ginger and carrots add the lentils and all the spices with salt. Mix and add 3 – 4 cup water. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 40 – 45 minutes or till lentils becomes soft. Check in between and add more water if require.

You can also add chopped spinach in the soup.

Recipe

Green lentil or sabut moong – 1/2 cup

Carrot – 2

Onion – 2 medium, chopped

Garlic – 2 – 3 cloves, minced

Ginger – 1/2 inch piece, grated

Tomato – 4 medium, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Extra virgin olive oil – 2 tablespoon + to drizzle

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Red chilli powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Lemon juice – 1 tablespoon or to taste

Water – 3 & 1/2 cup

Method

1. Soak the lentil in sufficient water for 15 minutes.

2. Rinse well and pressure cook with 2 cup water, salt and turmeric powder. After 1 whistle reduce the heat. Cook on simmer for 10 – 15 minutes or until lentils becomes soft. Let the pressure settle down on it’s own.

3. Wash, peel and chop the carrots into small cubes.

4. Crush or grind the tomatoes.

5. Heat olive oil in a pan. Add chopped onions and fry till translucent.

6. Add minced garlic and grated ginger. Saute till onion becomes brown.

7. Add chopped carrots and saute for 2 minutes.

8. Add crushed or ground tomatoes, all the spice powder and salt. Add salt carefully, we have added salt in lentil also.

9. Saute till everything dried up.
Add boiled lentils and mix well.

10. Add 1 & 1/2 cup water and let it boil. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 10 minutes. Taste and adjust salt if require. You can add little more water if you want. But don’t make too runny.

11. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you like your soup tangy.

12. Delicious lentil soup is ready. Drizzle olive oil. Garnish with cilantro or coriander leaves and lemon wedges. Serve hot.

Notes
1. Recipe adopted from here.
2. You can also use green chilli if you want your soup spicy.
3. If you don’t want pressure cook soak the lentil for 30 minutes and add after frying onion, garlic, carrots and toqmatoes. Add water as require. When it starts to rolling boil cover and cook on simmer for 40 – 45 minutes or till the lentil becomes soft.
4. Spinach can be used in the soup with carrots.
5. You can also use potato if you like.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ginger Chutney Or Allam Pachadi

Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Fruity Salad With Dried Basil

Fruity salad with dried basil.
Sharing one of my favourite and simple yet tasty and flavourful salad.
A healthy, easy to make and delicious salad.
Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
You may like some more salad recipes on this blog.

1. Corn salad

2. Fruity salad with parsley

3. Peas chickpeas low calorie salad

4. Mango pomegranate tender coconut salsa

5. Watermelon salsa

Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.

This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.

I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.

Recipe

Apple – 1 small, cubed

Pomegranate arils – 1/2 cup

Pear – 1 small, cubed

Fresh coconut – 1/4 cup, finely chopped

Almonds – 2 tablespoon, dry roasted

Sweet corn kernels – 1/2 cup, boiled

Cucumber – 1 small, peeled and cubed

Tomato – 1, cubed

Pink or black salt or rock salt – to taste

Freshly ground black pepper – to taste

Dried basil – 1 teaspoon

Ginger powder – 1/2 teaspoon, optional

Lemon juice – 2 tablespoon

Vinegar – 1 tablespoon

Method

1. Slice the dry roasted almonds.

2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.

3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.

4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.

5. Mix well. Taste and add more salt and lemon juice if required.

6. Serve immediately or keep in the refrigerator and serve chilled.

Notes
1. You can use any herbs of your choice instead of basil.
2. Finely chopped or sliced onion can be used in the salad.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Bedmi Puri

Bedmi puri.
A very famous breakfast dish of North India.
Crispy spicy delicious puri usually served with hing jeera aloo sabji or curry. But these hot fluffy puri can be also serve with tea or only pickle. Puri taste spicy and absolutely delicious so you don’t need anything with it. Not only breakfast but you can also enjoy it as a teatime snack.
Its very easy to make. If you have soaked dal or lentil, you can make it in a jiffy. Just mix everything and make a dough and fry. Simple isn’t it 😊

You can get some more kachori recipes on this blog.

1. Hing kachori with potato curry

2. Biscuit roti or kachori

3. Instant kachori

4. Radhaballavi with dum aloo or spicy potato

Monday again and this week’s 204 #Foodiemonday bloghop theme is #NashtaTime suggested by Priya Iyer who blog at The world through my eyes.
Visit her space for many delicious traditional recipes. I have already tried many of her recipes.

If you don’t have udad dal or you don’t like then you can also make it with moong dal or yellow lentil. Follow the same process. Puri also remain crispy when cool so its perfect for your tiffin or lunch box. Make aloo or potato curry to serve with puri but you can also serve it with any pickle or achar or serve as a snack with tea or coffee. This Kachori can be also made with stuffing. Stuffing with udad dal can be made and stuff in whole wheat flour dough like this hinger kochuri.

Recipe

Dhuli udad dal or skinned black lentil – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Souf or fennel seeds – 2 teaspoon

Whole wheat flour or atta – 2 cup

Salt to taste

Hing or asafoetida – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Suji or semolina – 5 tablespoon

Oil – 3 tablespoon + 1 teaspoon

Water – 3-4 tablespoon or as require

Oil for deep fry

Method

1. Rinse and soak the udad dal or skinned black lentil in sufficient water overnight.

2. Next day drain the water and rinse again.

3. Grind ginger, green chilli and fennel seeds or sounf. Now add rinsed and drained black lentil in the grinder. Grind with the help of little water and make a coarse paste. Don’t make too smooth.

4. Add the lentil mixture to the atta.
Add salt, hing, 3 tablespoon oil, cumin powder and coriander powder.

5. Mix well. Add very little water to make a smooth but stiff dough. Dal paste has water so add water carefully.

6. Smear the dough with 1 teaspoon Oil and cover. Keep aside for 20 – 30 minutes.

7. Now Knead the dough again. Make small balls.

8. Roll with a rolling pin with the help of little oil. Don’t make too thin like puri. Roll into slightly thick puri.

9. Heat sufficient oil to deep fry the puri. When oil heated slide rolled puri in oil. Press the puri gently with a slotted spatula.

10. When it fluff up and becomes golden brown, flip and fry the other side.

11. Remove from oil and place on paper towel. Fry all the puri in this method.

12. Serve hot with aloo or potato curry. Get the recipe of potato curry here.

Notes
1. Moong dal or yellow lentil can be used instead of black lentil or udad dal.
2. If you like your puri more hot, you can add 1/2 or 1 teaspoon red chilli powder in the dough or use more green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Dal Makhani


Top post on IndiBlogger, the biggest community of Indian Bloggers

Dal makhani
A rich buttery finger licking dal or lentil curry from Punjabi cuisine. Best accompany with butter naan, roti, steamed rice, fried rice etc.

Dal makhani or dal makhni is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India. Therefore, dairy products form an important component of Punjabi diet.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from the cuisine of Punjab.
This month my partner is talented blogger Poonam Bachhav who blog at Annapurna. Do visit her blog for some delicious recipes and different types of thali.
In this group we give each other two secret ingredients to cook with. Poonam gave me bay leaf and nutmeg. And I gave her kasuri methi and coriander. Visit her place to check out the rajma masala recipe
she made with these ingredients.

This Buttery dal is flavoured with green cardamom, cinnamon, cloves, bay leaf and nutmeg. Serve it as a side dish for party or for your family members. Everyone will enjoy the taste and flavour.

Recipe

Whole black lentil or sabut udad dal – 1 cup

Kidney beans or rajma – 1/3 cup

Chana dal or Bengal gram – 3 tablespoon

Bay leaf – 2

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 3 – 4

Onion – 2 medium, finely chopped

Green chilli – 2, chopped

Garlic – 6 – 7 cloves

Ginger – 1 inch piece

Tomato – 3 large

Fresh cream – 3 – 4 tablespoon

Cumin seeds – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Nutmeg powder – 1/3 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Butter – 2 tablespoon

Oil – 1 tablespoon

Cilantro or coriander leaves, cream and butter to garnish

Method

1. Soak black lentil or sabut udad, chana dal and kidney beans or rajma overnight in sufficient water.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Drain the water of soaked lentil and rinse well.

4. Pressure cook with 3 cup water, crushed cardamom, clove, cinnamon and bay leaf.

5. After 1 whistle reduce the heat and pressure cook on simmer for 30 minutes. Let the pressure settle down on it’s own.

6. Grind ginger, garlic and tomatoes into a smooth paste.

7. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

8. Add finely chopped onions and green chilli. . Fry till onions becomes brown.

9. Add tomato, ginger and garlic paste.

10. Add salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

11. Add 2 teaspoon beaten cream and saute for a minute again.

12. Add boiled dal and rajma. Mix well. Add 1 cup water. When it starts to boil reduce the heat.

13. Cook on simmer for 20 – 25 minutes. Keep stirring on regular intervals to avoid sticking at the bottom.

14. Now add nutmeg powder and remaining well beaten cream. Mix well and remove from heat.
Garish with cream, cilantro or coriander leaves and butter.

Serve hot with naan, roti or Indian flat bread, paratha or any bread. Even you can serve it with butter naan, steamed rice, jeera rice, pulao or fried rice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Kathal Paneer Kofta Curry Or Raw Jackfruit And Cottage Cheese Balls In Gravy

Kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy.
Gravy is rich creamy and delicious without cashew nuts or almond. Only nutritious melon seeds are used to thickened the gravy.
Low calorie and protein, vitamins and mineral rich melon seeds are not only excellent for thickened the gravy but also enhance the taste.

Melons derive their rich colour from beta carotin, which is good for eye.Dried melon seeds contain unsaturated fats and fibers. Watermelon seeds are rich in lysine, which can work wonders for diabetics.

Summers are here! And if there is one thing we can be thankful for in this scorching weather, it would have to be all the delicious fruits the season brings with it. A variety of Melons are seen at this time of the year, being sold by fruit vendors across the country at local vegetable markets.
Summer melons, be it musk melon, watermelon or honey dew melon, are packed with a dozen health benefits. But while relishing on the juicy flesh, have you been discarding the seeds laden with nutrition and health benefits? According to Healing Foods, it strongly recommends loading up on these miniature nutritional bombs you have ignored all your life. It notes, “Eat the seeds: The dried seeds contain unsaturated fats and fibers, makes nutritious addition to savoury dishes”.

Macrobiotic Nutritionist and Health Practitioner, Shilpa Arora says, “Everything begins with the seeds. These are living foods that give each cell in our body a renewed energy. All seeds are loaded with enzymes that aid digestion and absorption. In fact they have more enzymes than the actual fruit in the concentrated form.”

She goes on to say, “Summer melon seeds are great source of energy like magnesium, which is vital for a healthy heart. It is great for diabetics as it is loaded with essential amino acids like lysine and tryptophan. Melon seeds also provide a wonderful cure for insomnia because tryptophan induces relaxation and sleep.”

To read more about health benefits of melon seeds click here.

You may like some more kofta recipe on this blog.

1. Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy

2. Paneer kala chana kofta curry

3. Mint paneer kofta

4. Matar kofta

5. Aloo kofta curry

6. Soya kofta

7. Malai kofta

Monday again and this week’s 198 #Foodiemonday bloghop theme is Eid With Foodies.

My contribution is this delicious and easy to make kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy. You can use your appe pan to fry the kofta in less oil. Fresh cream can be added in the gravy, I didn’t. If you don’t have melon seeds then you can use cashew nuts or almond or poppy seeds paste instead of melon seeds.

Recipe

For kofta

Kathal or jackfruit – 250 gram, boiled

Paneer or cottage cheese – 1 cup, crumbled

Besan or chickpea flour – 2 tablespoon

Salt to taste

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Bhaja moshla or roasted mixed spice powder – 1 teaspoon, get a recipe here
https://batterupwithsujata.wordpress.com/2018/03/18/roasted-mixed-spice-powder-or-bhaja-moshla/

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

For gravy

Onion – 2, medium

Garlic – 4 – 5

Ginger – 1 inch piece

Tomato – 2, large

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Salt to taste

Sugar – 1/2 teaspoon

Melon seeds – 3 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Slit green chilli – 2, optional

Oil – 3 – 4 tablespoon

Water – 2 cup

Method

1. Soak the melon seeds in warm water for 15 minutes.

2. Grind onions, garlic and ginger into smooth paste.

3. Grind tomatoes, green cardamom, cinnamon, cloves and melon seeds separately.

4. Mash the crumbled paneer or cottage cheese well to make smooth.

5. Squeeze the water of boiled kathal or jackfruit.

6. Mix with mashed paneer, besan or chickpea flour, salt, grated ginger, chopped green chilli, bhaja moshla or roasted mixed spice powder, cumin powder and garam masala powder.

7. Mix everything well and make small balls.

8. Heat oil in a pan. Fry the balls till golden brown from all the sides. Place the fried balls on a paper towel. If you want, you can use appe pan to fry the kofta in less oil. Or use your air frier to make kofta balls brown.

9. In the same oil fry onion, garlic and ginger paste till onion mixture starts to change it’s colour.

10. Now add ground tomatoes, green cardamom, cinnamon, cloves and melon seeds paste.

11. Saute and add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder.

12. Saute till oil leaves the sides. Add water and 2 slit green chilli. Let it boil.

13. When it starts to rolling boil reduce the heat. Cook on simmer for 15 – 20 minutes.

14. Add fried kofta and cook for 2 minutes more.

15. You can add 1 – 2 tablespoon cream if you want. Remove from heat.

16. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice, roti, paratha, naan, puri pulao, jeera rice, fried rice or any bread.

Notes

1. Cashew nuts, almond or poppy seeds paste can be used instead of melon seeds.

2. You can use your appe pan or air frier to fry the kofta in less oil.

3. Use chilli according to your taste.

f you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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