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north indian dishes


Posted on by Lakshmi Vasanth


For koftas:    Outer covering: Boiled potatoes – 4 nos , Paneer – 1 cup, Bread slices – 3 nos,salt to taste, Green Chillies – 4 nos , Chhat Masala – ½ tsp , Coriander leaves – ½ cup

Filling: Cashew – 10/15 nos, Badam – 10/15 nos, Kismis – ½ cup

Gravy: onions – 3 nos , tomatoes – 2 nos ,cashewnuts – 6-8 nos ,Ginger – 1 tsp, Garlic -4/5 pods

Other Ingredients – Red Chilli pd – 1 tsp, Dhania pd – 1 tsp, Garam Masala – 1 tsp, Kasuri Methi – 2 tsp, Cream – 1/2 cup,  Jeera – ½ tsp , Small elaichi – 4 nos, Cinnamon – 4/5 pcs, Big elaichi – 1 no,  Butter – 2tblsp, oil Sugar – 2 tblsp , coriander leaves

Method:Koftas: . Mash the boiled potatoes to this add the paneer . Next mix it along with other ingredients mentioned above in outer covering to get a smooth dough. If necessary add cornflour. .

For the filling  finely chop all the dry fruits and keep aside .

Cut the bread in small pcs and grind it in the belnder to make bread crumbs. Keep aside in a plate.

Now take lemon size ball of  potato mixture  make a hole and fill the filling made and seal it well. Now roll this ball in the breadcrumbs made and tightly roll in your hands so that they are well coated without cracks.

Fry these balls/ Koftas in hot oil till golden brown. Keep aside these balls.

Method for gravy: Keep a pan with water in it and now add the  roughly chop the onions and  tomato into big chunks, Ginger, Garlic, Cashews, till they are well cooked.

Cool and blend in a mixer with Red chilli pd, Dhania pd, Small cardamom to a smooth paste. Keep aside.

Heat the butter and oil  in a kadhai  add  jeera, cinnamon, big Elaichi  and sauté and add the paste of onion tomato and to this add salt, sugar and cook on a medium flame till oil seperates .Add kasuri methi ,  garam masala, sauté on a medium flame for another 2 to 3 minutes, . Add water to get the right consistency …bring to boil…now add the cream  and mix well…keep the fire low after this ….Add some more sugar as the gravy is slightly on a sweet version ……after tasting ….mix well and cook on a medium flame for another 2 minutes. Your Malai Kofta Gravy is ready.

While serving pour the gravy in a less height  bowl ( so that the koftas are seen when kept over the gravy) and place the koftas over the gravy and garnish with fresh cream , Grated paneer and coriander leaves.

Note : You can also slit the koftas and then place in gravy…!!




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Posted on by Lakshmi Vasanth


Ingredients :Onion - 2 nos 

                     Tomatoes- 1 no

                      Cashews – 10 nos

                      Garlic - 10 pods

                      Ginger – 2 tsp

                      Mix Veggies ( Potato, Cauliflower, Carrot, French Beans ) – 4 cups

                      Green peas – ¼ cup

                      Capsicum – ½ cup

                      Paneer cubed- ¼ cup

                      Red chilli powder – 1 tsp

                      Dhania pd – 1 tsp

                      Garam Masala – 1 tsp

                      Turmeric pd – ½ tsp

                      Kasuri Methi – 1 tsp

                      Cumin seeds- 1 tsp

                      Cinnamon – 2 strands

                      Badi Elaichi – 1 no

                      Small Elaichi – 3 nos

                      Butter – 1 tblsp – garnishing (optional)

                      Oil for Deep Frying

                      Fresh cream – 1 tblsp

                      Sugar - 2 tsp


Method : Soak the cashew in warm water. Cut the veggies in to 1 cm cubes.

Keep oil for frying. Now in batches fry first the Cauliflower, Potato very light brown. Now put the carrot and French beans and just fry for 1 min and remove. Same with Paneer. Drain the oil well and keep all the veggies aside.

In a blender add the onion, garlic, ginger , small elaichi . Give a blend. Just a coarse paste. Keep aside in a bowl

In the same blender add the tomato and cashew and make a smooth paste.

In a pan take 1 tbsp oil add cumin seeds and let it splutter then add cinnamon, Badi elaichi and sauté for 30 seconds .

Then add the onion  paste  with a tsp  of sugar and fry well till it turns light brown . Now add the tomato /cashew paste to this and sauté well.

Add Chilli pd, Dhania pd, Turmeric pd , salt and cook till oil comes out.

Now add the fried veggies and Green peas and mix well add water – 1 cup close with lid and allow to cook .Lastly add the Capsicum, Paneer and Let the water evaporate. Now add Garam masala, Kasuri methi, sugar(1tsp) . Mix well.

The Veg Kolhapuri Gravy is thick one. Finally before removing from fire Add the Fresh cream . While serving add a dollop of Butter.

Goes well with Roti, Naan, Parotta.


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Posted on by Lakshmi Vasanth


Ingredients : Chick peas – 2 cups

                     Potatoes - 2 nos

                     Onion – 2 nos

                     Tomato – 3 nos

                     Garlic – 2 tblsp

                     Ginger – 1 tblsp

                     Jaggery – 2 tblsp

                     Chilli pd – 1 tsp

                     Coriander pd -2 tsp

                     Garam Masala – 1 tsp

                     Turmeric pd – 2 tsp

                     Cumin seeds – 1 tsp

                     Cinnnamon – 2 stick (1 inch each)

                     Cloves - 3 nos

                     Cardamon – 2 nos

                     Big Cardamon – 1no

                     Bay leaves – 2 nos

                     Coriander leaves – ½ cup

                     Oil - 4 tblsp


Method : Soak the Chick peas for 8 hrs in water . Later add the Turmeric pd and Pressure cook the chick peas with whole potatoes . Once cooked , Peel the potatoes and cut in to 1 inch cubes. Add salt in the chickpeas when with water in cooker mix well and keep aside for 15 mins.

In a blender add chopped onion, tomatoes, garlic, ginger, chillipd, coriander pd , cinnamon 1pc, cloves, cardamom . Blend all the above well into a smooth paste.

Take a heavy bottom pan add 4 tblsp oil to this add cumin seeds , bay leaves, big cardamon, cinnamon stick and sauté for 1 min then add the paste with Turmeric pd , salt and sauté till the oil seperates.

Now add the chickpeas and potatoes , add the water that was kept by washing the blender with the paste. Add 1cup more water mix well - close the lid and let it boil for 10 mins.

After 10 mins add the jaggery, garam masala mix well & let it boil for 5 mins more. If the gravy has thickened you can add little water. Once removed from fire add  coriander leaves.

Serve with onion rings, lemon. Can be eaten with chappati, paratha, batura , Kulcha. We also eat with rice.

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Aloo Gobi

Posted on by Lakshmi Vasanth

A typical North Indian gravy


Ingredients : Potato – 1 no, Cauliflower – ½ kg, Onion – 2 nos, Tomato – 1 no, Garlic – 1tblsp, Ginger – ½ tblsp, Capsicum – ½ cup Cinnamon – 2sticks, Badi elaichi- 1 no, Jeera – 1 tsp, Cream – 2tblsp, Chilli pd – 1 tsp, Dhania pd – 2 tsp, Haldi-1/2 tsp, Garam Masala – 1 tsp, kasoori Methi – 1tsp, Sugar – 2 tsp, Salt,oil, Coriander leaves 

Method : Chop the Potato in to big pieces and Cauliflower into big florets . Finely chop – Onion, Ginger, Garlic, tomato 

Par Boil the Cauliflower and Potato in water with haldi and salt and keep aside.

In a pan add oil 2 tblsp, to this add jeera, cinnamon, badi elaichi and let it flutter. Add the Onion, Garlic and ginger. Fry for 2 mins add sugar 1tsp for the onion to brown faster. Once light brown add tomato After this add salt for make the tomato mushy w
ith onion. Fry for 2 mins then add chilli pd, Haldi, Dhania Pd and fry till the oil leaves the side . 

Now add the boiled vegetables and chop the capsicum and add now with required water to get a thick gravy and let it boil for 5 mins. 

Now add Cream, Garam Masala and Kasoori Methi and let it boil for 2 mins in low flame.Garnish with coriander leaves. Can be eaten with the Indian Bread Basket & Rice....Enjoy!

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Veg Hyderabadi

Posted on by Lakshmi Vasanth

A Side Dish for Chappati / Naan


Boiled vegetables ( Potato, Beans, Cauliflower, Green Peas, Carrot) – 3 cups, 

                       Onion - 2 nos                                Tomato - 1 no 

                       Capsicum - 1 no                            Green chillies - 3 nos

                       Garlic pod - 2 nos                          Ginger - ½ inch

                       Spinach - 1 bunch                          Curd - 2 tblsp, 

                       Cashew nut - 8-10 nos                   Milk – ½ cup

                       Oil and butter                                 Salt to taste

                       Garam masala – 1tsp                     Sugar-1tsp

                       Dhania pd - 1tsp                            Chilli pd - 1tsp 

                       Haldi - 1tsp                                    Badi Elaichi - 1 no

                       Cinnamon – 2 sticks                      Bay leaf – 2 nos

                       Cumin seeds – 1 tsp                      Kasoori methi – 1 tsp, 

                        Cream – 1 tsp .

Method : In a mixi take onion, green chillies, ginger, garlic . Grind them to a paste

Blanch 1 bunch of Spinach leaves and grind it also to a paste. Grind the cashew nuts with half cup of milk in to a paste.

In a pan heat 1 table spoon oil and 1 table spoon butter.

Add cumin seeds , Badi elaichi, cinnamon, bay leaves and fry them for 1 min. Now add the onion gravy , salt, sugar and sauté for 2 to 3 minutes.

Add Dhania pd, Chilli pd, Haldi pd and chopped tomatoes and Fry for 5 mins then add curd to it and fry till oil leaves the sides .

To this mixture add the paste of spinach and fry for 2 min .


To this add the boiled vegetables and let it cook in the gravy for 3-4 mins .

Now add 1 capsicum chopped. Add the cashew paste . Add water to get the required consistency of a gravy and bring to boil.


Lastly add garam masala and kasuri methi and cook it for 2-3 mins. Once done shift to the serving bowl and add a dollop of butter over and garnish with cream . This gives a very good taste.

Veg Hyderabadi

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