KAMAL KAKDI KI KOFTA CURRY

It is just recently that I tried Kamal Kakdi / Nadru / Lotus Stem for the first time and am completely in love with it since then. Last time had tried making

Kamal Kakdi ke Shami Kabab ......

https://paripoornapaksiddhi.blogspot.in/2015/06/kamal-kakdi-ke-shammi-kabab-lotus-stem.html 

 Lotus Stem Chips ....

https://paripoornapaksiddhi.blogspot.in/2015/06/kamal-kakdi-ke-chips-lotus-stem-chips.html 

so this time thought of trying it out as Koftas in gravy. They turned out absolutely stupendous and its worth mentioning that adding of mint with Lotus stem really builds the flavours fantastically. You can serve the Koftas in Curry if you are serving as a main course or serve just the Koftas as a tea time snack....

KAMAL KAKDI KI KOFTA CURRY

INGREDIENTS

KOFTA
Kamal kakdi / Nadru / Lotus stem	250 gms
Potatoes boiled and grated	2 nos medium sized
Ginger garlic paste	1 tsp
Green chillies chopped	2 – 3 nos
Coriander leaves chopped	2 – 3 tbsp
Pudina / mint leaves chopped	10 – 12 nos
Besan / chickpea flour (enough to just bind)	1 tbsp
Oil	For deep frying
Salt	T.T.
GRAVY
Ginger garlic paste	1 tsp
Onion minced	3 nos
Tomato pureed	3 nos
Red chilli pdr	½ tsp
Dhania pdr / coriander pdr	½ tsp
Garam masala pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Besan / chickpea flour	1 tbsp
Salt	T.T.
Oil	2 tbsp
Coriander leaves chopped	1 tbsp

METHOD:

KOFTA

1.       Wash the kamal kakdi very well. It will have lot of mud or dirt also on the insides in the openings so make sure you wash them under running water and allow all the water to pass through.

2.       Peel them well and grate them with a medium toothed grater. Sprinkle in little water if needed and steam cook it till just tender.

3.       In a bowl mix together the grated kamal kakdi, potato, mint, ginger garlic paste, coriander leaves, green chillies, besan and salt.

4.       Mix and mash all well. Make sure the besan is just enough to bring it all together. So reduce or increase its quantity as per the need.

5.       Divide them into small balls and shape them like an oval or keep them round if you like.

6.       Heat a pan with oil and deep fry all the koftas till golden brown.

7.       Remove onto absorbent paper and reserve till further use.

GRAVY

8.       Heat oil, add in the onions and ginger garlic paste.

9.       Saute well till oil starts to separate out and the onions brown.

10.   Add in the pureed tomatoes and again saute well till the tomatoes too are cooked well and oil oozes out again.

11.   Now add in the haldi pdr, chilli pdr, dhania pdr and garam masala pdr. Fry the masalas along with the onion tomato for a few seconds.

12.   Pour in 1 – 1 ½ cup water and bring it to a boil.

13.   Dissolve the besan in little water.

14.   Pour it into the boiling gravy and allow to thicken. Season with salt.

15.   Add little water to adjust the consistency of the gravy if required.

16.   Carefully drop in the prepared kofte, cover and simmer for 2 – 3 min.

17.   Serve them hot along with roti, chapatti or paratha.

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QUICK FIX MACARONI

QUICK FIX MACARONI

INGREDIENTS

Macaroni	2 cups
Garlic cloves minced	2 – 3 cloves
Onion chopped	1 no
Tomato chopped	1 no
Capsicum / green bell pepper chopped	1 no
Refined flour	1 tbsp
Milk	1 ½ - 2 cups
Salt	T.T.
Pepper pdr	T.T.
Red chilli flakes	1 tsp
Mix herb	½ tsp
Oregano	½ tsp
Tomato ketchup	2 tbsp
Olive oil	2 tbsp
Cheese grated	3 – 4 tbsp

METHOD:

1.       Boil 2 – 3 litres of water in a pot.

2.       Drizzle in a little oil and salt.

3.       When the water starts to boil, add in the macaroni.

4.       Stir and allow the macaroni to cook for a few minutes stirring occasionally.

5.       When the macaroni has just cooked but it still retains its shape, drain out into a colander.

6.       Refresh with fresh water and drain.

7.       When the water has drained subsequently, drizzle a little oil and toss to prevent them from sticking to each other.

8.       In another pan, heat oil.

9.       Add into it garlic, stir and add in the onion.

10.   Saute till the onion turns just transparent but does not colour.

11.   Now add in the tomato.

12.   Allow the tomato to soften a little with the onions.

13.   Now add in the capsicum and mix it in.

14.   Add the refined flour, mix and stir and allow the flour to cook till the raw aroma goes off.

15.   Add in salt, pepper pdr, chilli flakes, oregano, mix herb and the ketchup.

16.   Mix them in.

17.   Gradually add in the milk and simultaneously stir with a spoon so that there are no lumps.

18.   Allow the sauce to thicken.

19.   Now add in the macaroni and mix it with the sauce.

20.   Serve hot immediately with a little grated cheese on top.

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SURPANGLI / सुरपांगळी

SURPANGLI / सुरपांगळी 

INGREDIENTS

Urad dal / split black gram	1 cup
Rice flour	3 cups
Fine rawa / semolina	1 cup
Green chillies paste	½ tbsp.
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Coriander leaves chopped	¼ cup
Soda	1/8 tsp
Oil	As required

METHOD:

1.       Wash and soak the urad dal for 5 – 6 hours.

2.       Drain and grind to a fine smooth paste. Add little water if required.

3.       Remove the paste into a container.

4.       Now to the urad dal paste add the rice flour and semolina.

5.       Add water as required and make a smooth lump free, thick but pourable in blobs batter.

6.       Cover and allow to ferment for another 7 – 8 hours.

7.       You will notice that the batter has risen.

8.       Now to this batter add haldi, green chili paste, coriander leaves and salt.

9.       Mix all well.

10.   Heat a pan or a griddle.

11.   Drizzle a little oil.

12.   Just before making the surpangli, add in the soda and mix well. If your batter is fermented very well you may omit adding the soda.

13.   If you are not going to use up the entire batter then remove 2 – 3 ladelfuls of the batter in another bowl and add a pinch of soda to it.

14.   Also add all the other ingredients mentioned in step 8 just before making them.

15.   Pour a ladleful of the batter on the pan and spread it into a circle, not too thick nor too thin.

16.   Drizzle a little oil over it, cover and allow to cook a little.

17.   When the bottom of the surpangli turns golden brown, flip over and cook the other side too.

18.   Serve them hot along with green chutney or coconut chutney.

19.   In case you do not have soda, you can use Eno fruit salt.

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