Beetroot Kurma / Beetroot Korma Recipe

Beetroot Kurma

Ingredients
Chopped beetroot-1/2
Chopped onion-1/4
Chopped tomato-1/2
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & Garlic paste-1/2tsp
Coriander leaves for garnish
Tempering
Oil-2tsp
Cloves-2
Cardamom-1
Bay leaf-1
Ingredients ground to a smooth paste
Coconut-3tsp
Fennel seeds-1tsp
Poppy seeds-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions & fry till light brown.
Now add ginger/garlic paste,tomato & beetroot,fry for 2 minutes till raw smell goes disappears.
Add the dry ingredients one by one,add salt pour some water & cook till beetroots are soft.
Pour the ground masala & cook it in medium flame till the kurma is thick.
Garnish & serve hot with roti or rice.

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Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe

Kara Kuzhambu

Ingredients
Brinjal - 1 long cut into cubes
Red chilly powder-1tsp
Coriander powder-1 & 1/2 tsp
Turmeric powder-1/4tsp
Jaggery-3/4 tsp
Salt to taste
Tamarind -1 medium lemon size ball
Chopped onion-a hand full
Chopped tomato-1
Chopped garlic-4
Curry & Coriander leaves-2tsp
Tempering
Sesame oil-1 & 1/2 tbsp
Vadagam -1tsp
or
Mustard,Urad/Channa dal,Jeera/cumin,Methi- together 1tsp
Method
Soak tamarind in 2 cups of water for 10 minutes.Take out the extract in a bowl.
Add red chilly,coriander,turmeric powder & salt  to the tamarind juice,mix & keep it aside.
Heat oil in a pan temper it with vadagam.Add the chopped garlic,curry leaf & onion.Fry this till light brown,now add the brinjal & tomato.Saute for a minute & pour the diluted tamarind juice.
Cover & cook in low flame till the brinjals are cooked & the gravy is thick.If more water needed add it.
Switch off the stove add the jaggery,1tsp of sesame oil,curry & coriander leaves,cover & leave it for 30 minutes.
Enjoy this kuzhambu with hot plain rice !
Note:
a) Boil the gravy well so that you don't get a raw smell.
b) Drumsticks can also be added in the kara kuzhambu.
c) Add extra water if needed.
d) Sesame oil will give excellent taste for this gravy.Do not miss it out.
e) Adjust the red chilly powder according to the hotness you need.

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Milagu Kuzhambu / Easy Pepper kuzhambu Recipe / Molagu Kuzhambhu / Pepper Kuzhambu

Milagu Kuzhambu

Ingredients fried in 1tsp of oil & ground to a smooth powder.

Pepper-1tsp

Urad dhal-2tsp

Red chillies-2

Toor dal-1tsp

Hing -little

Curry leaves-little
(fry all ingredients till light brown)
Other ingredients
Oil-6 tsp
Mustard-1/2tsp
Salt to taste
Semi thick tamarind juice-2 cups
Method
Heat oil in a pan temper it with mustard.
Pour the tamarind juice,add salt & cook till raw smell disappears.
Now add the ground powder & give a nice boil till the gravy is thick.
Garnish with curry leaves & serve it with hot rice.

Courtesy:Shanti 

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Aloo Matar ki Subzi / Potato and Green Pea Curry - A Side Dish For Roti (no onion no garlic recipe)

Aloo Matar

Ingredients ground to a smooth liquid
Tomato-2 small
Ginger-a small piece
Coriander stems-1/2 cup
Tempering
Oil-4tsp
Cumin/jeera-1/2tsp
Red chillies-2
Green chillies-1
Hing-1/4tsp
Curry leaves-8
Other ingredients
Cubed potato-1 big
Frozen peas-2 cups
Pav bhaji masala-1 & 1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Garnish
Chopped coriander leaves-little
Lime juice-2tsp(optional)
Method
Heat oil in a pan temper it.
Add the ground masala & saute till raw smell disappears & oil separates the pan.
Now add all the dry ingredients & saute well.
Add the peas,potato & required water,cook till potatoes are cooked well.
Switch off the flame,garnish with coriander leaves & add lime juice.
Mix well,best served with Roti or Jeera Rice

Inspired by Maayeka

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Vegetable Salna / Vegetable Chalna Recipe -A Side dish for parotta/barotta.

Vegetable Salna

Ingredients roasted in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste-2tsp
Turmeric powder-1/2tsp
Red chillies & Green chillies-each 3
Fennel seeds-2tsp
Cinnamon-a small stick
Cloves-4
Cardamom-3
Jeera/cumin-1/4tsp
Whole pepper-4
Coriander seeds-2tsp
Star anise-1
Peanut-2tsp
Grated coconut-1/2 cup
Other ingredients
Oil-3tsp
Bay leaf-1
Salt to taste
Mixed vegetables chopped-2 cups or little more
(Carrot,beans.peas,potato,cauliflower)
Coriander & Mint leaves for garnish
Method
Heat oil in a pan add bay leaf saute for a second,add the mixed vegetables & salt. Saute for 2 to 3 minutes.
Now pour the ground masala & 2 to 3 cups of water.cover & cook till the vegetables are cooked well.This gravy should be a bit thin so add water accordingly..
Garnish with chopped mint & coriander leaves,Serve hot with parota/barotta,Idly /Dosa or even kuska rice.
Note:
a) This gravy should be in a pouring consistency,do not make it very thick
b) Mint leaves gives a nice flavour to this salna.
c) Adjust spice level according to your taste

For Egg Salna click HERE

For Empty Salna click HERE

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Thengai Masala Kuzhambu / Coconut Masala Kulambu / Thenga Aracha Kuzhambu

Thengai Masala Kuzhambu

Ingredients dry roasted & ground to a smooth paste
Khuskhus/Poppy seeds-1tsp
Cinnamon-a small piece
Cloves-3
Fennel seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-2
Garlic -3
Coconut-1/4 cup
Chopped onion-1/4

Other ingredients

Chopped tomato-1 & 1/2
Tamarind juice diluted -1 cup
Red chori cooked with salt & turmeric powder-1 & 1/2 cup
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Tempering
Oil-2tsp
Mustard-1tsp
Jeera-1/4tsp
Urad dal-1/2tsp
Curry leaves-little
Garnish
Chopped onion & fresh coriander leaves
Method
Boil tomato,tamarind juice,chilly & coriander powder till tomatoes are mushy.
Add the cooked dhal with the water & ground masala ,cook till the gravy is thick.
Heat oil & temper,pour it into the gravy & garnish with chopped onion & coriander leaves.
Serve it with rice or with Idly/Dosa.

Courtesy: Lata with a slight change.......

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Malai Kofta Recipe / Shahi Malai Kofta Recipe - Restaurant Style

Malai Kofta

Ingredients for kofta
Boiled & mashed potato-2
Grated unsweetened khoya-1/4 cup
Raisins-1 & 1/2 tsp
Chopped almonds/cashew nuts-1tbsp
Chopped green chillies-1
Chopped coriander leaves-1tsp
Roasted & powdered jeera/cumin-1/4tsp
Garam masala-1/4tsp
Corn flour-2 tsp
Salt to taste
(Mix all above ingredients together.Make small balls & deep fry till golden brown on all sides or fry it in paniyaram pan with very little oil.Today my koftas are fried in paniyaram pan)

Ingredients soaked in warm water for 30 minutes
Cashew nuts-2tsp
Almonds/badam-10
Char magaz(optional)-2tsp

(mixed melon seeds)

Poppy seeds/Khus Khus-1tsp
Other ingredients
White onion-1
(chop & boil it with little water in microwave for 3 minutes or in open pan)
Cardamom-5
Ginger & Garlic paste-1/2tsp
Salt to taste
Grated khoya-1tbsp
Warm milk-2 cup
Cream -1tbsp
Tempering
Butter-2tbsp
Oil-3tsp
Jeera/cumin-1/4tsp
Bay leaf-2

Slit green chillies-3
Crushed kastoori methi-2tsp

Method
In a blender or mixi add the soaked ingredients,boiled onion,cardamom,ginger & garlic paste & grind to a smooth paste.
Heat oil & butter in a pan temper with above ingredients.
Add the ground paste & fry it in medium flame till raw smell disappears & oil separates the pan.
Now reduce the flame,add the milk,garam masala,salt,a pinch of sugar & required amount of water.
Boil the gravy till its semi thick.
Switch off the stove add the koftas & cream,gently mix & garnish it with grated khoya.
Best served with naan/roti or jeera rice.

Note :
a) Add the fried koftas just before serving,otherwise they may break.
b) This is a rich gravy so please don't compromise on the nuts or cream,you will loose the richness of the gravy.

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Vegetable Stew / Kerala Style Vegetable Stew / Vegetable Stew (without coconut milk) Recipe Ingredients / Quick & Easy Vegetable Stew Recipe

Vegetable Stew

Ingredients
Mixed vegetables cut into length wise -2 cups
( I used carrots,beans,potato & peas)
Salt to taste
Sliced onion-1/4
Slit green chillies-3 to 4
Curry leaves few
Chopped ginger-1tsp
Milk-2 cups
(I used low fat milk)
Water-2 cups
Rice flour-1 & 1/4tsp
Coconut oil- 1 to 2 tsp
Tempering
Oil-1tsp
Whole pepper-4,Cloves-2,Cinnamon-a small piece,Cardamom-2
Method
Add rice flour to the milk,mix to a smooth liquid & keep it aside.
Heat oil in a pan temper it with the above spices.
Now add the onion,green chillies,curry leaves & ginger saute for a minute,add the vegetables,salt & fry for a minute.
Pour water and cook the vegetables still soft.Now lower the flame & pour the rice flour milk mixture.
Cook till raw smell disappears & its slightly thick.
Switch off the stove pour coconut oil into the stew,add some fresh curry leaves,mix & serve.
Best served with appam,Idiappam or with Idli/Dosa.

Note:

Usually thin and thick  coconut milk is added instead of milk in original recipe. Cook the vegetables in thin coconut milk later add thick coconut milk.

Bring a boil and switch off the stove. After adding coconut milk do not boil too much they may curdle.

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Instant Tiffin Sambar / Tiffin Sambar Recipe / A Quick Sambar Without Thur Dal

Instant Tiffin Sambar

Ingredients fried in 1tsp of oil 
Small onions-6
Chopped tomato-1 small
Coriander seeds-2tsp
Red chillies-2 or 3
Hing-a pinch
Pottukadalai/ Roasted gram dal-2tbsp (do not fry)
( Fry all above ingredients till light brown,cool add pottukadalai & grind it to a smooth paste.Dilute it with 1 cup of water & keep it aside.)
Tempering
Mustard-1/2tsp
Curry leaves-little
Oil-1tsp
Other ingredients
Small onions-8
Chopped tomato-1
Chopped carrot-1
Pinch of brown sugar/jaggery
Salt to taste
Turmeric powder-1/8tsp
Diluted tamarind juice-1 cup
Method
Heat oil in a pan temper it.
Fry onion,tomato,carrot & curry leaves till light brown.
Add turmeric powder,salt,water & tamarind juice,cover & cook till the vegetables are cooked.
Pour the diluted masala & give a nice boil till raw smell disappears.
Switch off the stove add the brown sugar,curry leaves & serve it with pongal, Idly or Dosa....

Inspired by Jeyasri'skitchen

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Varuthu Araicha Kuzhambu / Varuthu Araicha Sottu Kuzhambu / Varutharacha Kulambu Recipe Without Onion & Garlic

Varuthi Araicha Kuzhambu

Ingredients

Moth beans -1/2 cup

(Soak it overnight)

Salt to taste

Turmeric powder-1/4tsp

(Cook everything in a pressure cooker till done,keep it aside)

Ingredients fried in 1tsp of oil & grind to a smooth paste

Coriander seeds-1tsp

Channa dhal-1tsp

Urad dhal-1tsp

Pepper-10

Methi/fenugreek seeds-10

Red chillies-5

Coconut -4tsp

Tamarind paste-1/2tsp
(Dilute the tamarind paste in 1cup of water,mix the ground paste into it.Mix & keep it aside.)

Tempering

Oil-1tsp

Mustard-1/2tsp
Hing little (optional)

Curry leaves little

Method

Heat oil in a pan & temper with mustard,hind & curry leaves
Now add the pressure cooked dhal & the ground mixture in tamarind water.Add some water if needed.
Cook the mixture till raw smell disappears & the gravy is slightly thick..
Switch off the stove,garnish with some curry leaves & served with rice ,idly or dosa.

Note:
a) You can use whole green moongh dal or any dal you wish in this recipe
b) You can also add any vegetable to this gravy.

Courtesy: Lata

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Morkuzhambu / Mor Kuzhambu / More Kozhumbu Recipe / South Indian Spiced Buttermilk Curry Recipe

Mor Kuzhambu

Ingredients for grinding to a smooth paste

Coconut-3tsp
Ginger & Garlic paste-1/2tsp
Jeera-1tsp
Chopped onion-2tsp
Green chillies-2
Salt to taste
Turmeric powder-1/2tsp
Other ingredients
Curd-1/2 cup
Water-required amount to dilute
Besan-1tsp
Tempering
Oil-3tsp
Mustard-1tsp
Methi/vendayam-less than 1/8tsp
Hing-1/4tsp
Curry leaves-little
Chopped onion-1/4
Cubed tomato-1
Bajji milagai cubed-1 big

(or any vegetable you prefer)

Method
Heat oil in a pan temper it.Fry onion,tomato & milagai till slightly cooked.
Beat the curd ,water,besan & ground masala in a bowl,pour it into the pan.
In medium flame allow the mixture to rise ( Do not boil) ,switch off the gas & garnish it with curry & coriander leaves.
Serve it hot with steamed rice.

Courtesy:Chitra with a slight change

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Mor Kuzhambu / Vendakkai More Kuzhlambu / Vendakkai Mor Kulambu /Okra In Buttermilk Gravy / South Indian Spiced Buttermilk Curry

Mor kuzhambu / More Kuzhambu / Mor Kulambu

Ingredients fried in 1/2tsp of oil till light brown & ground to a smooth powder
Urad dhal-1tsp
Toor dhal-1 & 1/2tsp
Red chillies-2
Hing-a pinch
Coriander seeds-1/2tsp
Fenugreek methi seeds-10nos.
Jeera/cumin-1/2tsp
Coconut-1tbsp(do not fry)
Tempering
Coconut oil-2tsp
Jeera-1/2tsp
Mustard-1tsp
Curry leaves-little
Other ingredients
Fried okra/bhindi/vendakkai-1 cup
(or any vegetable of your choice)
Beaten curd-2 cups
Salt to taste
Turmeric powder-1/2tsp
Method
Mix the ground ingredients along with the curd, salt, turmeric powder & keep it aside.
Heat oil in a pan & temper it,add the fried okra.
Pour the curd mix & in medium flame wait for the mixture to  rise,do not boil it may curdle.
Immediately switch off the store & garnish it with curry leaves & serve it with hot rice.

Inspired by Jugalbandi

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Green Peas Kurma / Pattani Kurma / Green Peas Korma Recipe

Step by step method/picture to make Pattani kurma/korma

Ingredients
Green peas-2 cups
(If using fresh add directly,if using dry peas then soak it overnight.Next day pressure cook it with little salt & keep it aside).
Curry & coriander leaves-little
Sugar-1/2tsp
Ingredients fried & ground to a smooth paste
Oil-2tsp
Chopped onion-1/2
Red chilly powder-1tsp
Coriander powder-1tsp
(I used the whole seeds as i did not have powder)
Turmeric powder-1/2tsp
Salt to taste
Fennel seeds/Somph-1 & 1/2tsp
Cashew nuts-2tsp

Method
Heat oil in a pan & fry all above ingredients till light brown.Cool completely & grind it to a smooth paste.Add this cooked paste,salt & sugar to the cooked peas,give a nice boil till its semi thick.Switch off the stove & garnish it with curry & coriander leaves.This quick & easy kurma is best served with poori or roti.

Inspired by Yummytummyaarthi

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Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu Recipe / Lentil Balls in Tamarind Gravy Recipe

Step by step method & picture to make paruppu urundai kuzhambu/kulambu.

Paruppu Urundai Kuzhambu

Ingredients for paruppu urundai

Soaked thur/thor dal-1/2 cup

Red chillies-2

Jeera-1tsp

Fennel seeds-1/2 tsp

Salt to taste

(Grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped onions & some coriander leaves mix & shape it into small balls, keep it aside).

Ingredients for gravy ground to a smooth paste

Cinnamon -a small bit

Cloves-2
Tomato -1

Onion chopped-1/2

Grated coconut-3tsp

Fennel seeds-1/4tsp

Coriander powder-1tsp

Chilly powder-1 & 1/2tsp

Salt to taste

( Grind above ingredients to a smooth paste,you can add water while grinding)

Other ingredients

Oil-4tsp

Mustard,jeera,methi -little for tempering

Curry & coriander leaves

Tamarind juice-2 cups

Method

Heat oil in a pan temper it.Add the ground paste & in medium low flame fry till the masala leaves the sides of the pan.Pour the tamarind juice & some water,boil the gravy till raw smell disappears.Now add the paruppu urundai & cook it in low flame till all the balls float on top & gravy is thick.Switch off the stove & garnish it with curry & coriander leaves.Serve it hot with hot rice.
Note:
a) If you are not confident in adding the balls directly into the hot gravy,thinking it will break.Then best you steam it for 1 or 2 minutes & then add them to the boiling gravy.
b) You can add a teaspoon of rice flour to the lentil balls if you think it may break.
c) Some people add thur & channa dhal,i have made both ways didn't find any difference.
d) Add the balls only while the gravy has started to boil,once dropped in reduce the flame to avoid the balls breaking
e) The texture of the balls can also be a bit smooth,but i always grind it coarse.

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Tofu Butter Masala Recipe /Shahi Tofu Recipe / Tofu Makhani Restaurant Style Recipe / Butter Tofu Recipe / Tofu makhani Recipe

A quick,simple & easy version to make restaurant style butter masala.This is the basic creamy sauce were  you can add paneer,tofu or tandoori chicken.Step by step method/picture for you to understand better.

Ingredients
Tofu or Paneer cubes-1 cup
(pat the tofu with a kitchen cloth to remove excess water & then cut into cubes.You can saute in butter & then add it to the gravy,but i didn't fry)
Yellow food colour little (optional)
Salt to taste
Heavy cream-1/4 cup
Butter-6tsp
Oil-2tsp
Dry ingredients
Red chilly powder-1/8tsp
Coriander powder-1/2tsp
Roasted & powdered jeera/cumin -1tsp
Garam masala-1/2tsp
Slightly roasted & crushed kastoori methi-1tsp
Ingredients boiled till raw smell disappears
Tomato-2
Onion-1/4
Cashew nuts-1tbsp
Red chillies-1
Cloves-3
Cinnamon-a small piece
Cardamom-1
Ginger & garlic paste-1tsp
(boil above ingredients together till raw smell disappears.Cool ,grind it well & strain the extract.Keep it aside)

Method
Heat oil & butter in a pan add the dry ingredients except the kastoori methi.Fry for a minute in low flame,now pour the ground puree,food colour & stir for 2 minutes.Now add the tofu & kastoori methi(dry roasted & crushed),cook for a minute for till the gravy is slightly thick.Switch off the stove & pour the cream,mix well.Garnish with some crushed kastoori methi & cream,serve it with jeera rice,pulao or roti.

Inspired by Vah chef

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Dill & Chole Masala Recipe/ Channa Masala Recipe

Ingredients ground to a smooth paste
Tomato -1 big
Green chillies-2
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Salt to taste
Ginger & Garlic paste-together1tsp
MDH kitchen king masala-1tsp
Amchur/dry mango powder-1/8tsp
Tempering
Oil-4tsp
Jeera-1tsp
Cinnamon-a small piece
Bay leaf-1
Cloves-2
Other ingredients
Chopped dill leaves-1/4 cup or little more
Overnight soaked chole/channa/garbanzo beans -1 & 1/2 cups
Method
Heat  oil in a pressure cooker,temper it.Add the ground paste & saute till raw smell disappears & oil separates the pan.Add the chopped dill leaves & saute for a minute.Now add the soaked channa & some water.Pressure cook this till done,serve with roti/chapati

Sprouted Vendhaya Kulambu / Sprouted Methi Gravy / Vendhaya Kuzhambu Recipe

Vendhaya Kulambu

Ingredients

Sprouted methi/fenugreek seeds/Vendhayam-1/2 cup

Tamarind juice(light)-1 cup

Coconut milk(light)-1/2 cup

Chopped onion-3tbsp

Chopped garlic-2

Salt to taste

Home made sambar powder-1tsp

Turmeric powder-little

Hing-1/4tsp

Curry leaves-little

Tempering

Oil-6tsp

Mustard-1/4tsp,Jeera-1/4tsp,Urad dhal-1/8tsp

Method

Heat oil in a pan temper it with above ingredients.
Add the onions,garlic & curry leaves fry till light brown.
Add the dry ingredients fry for 2 minutes,pour the tamarind juice,coconut milk & sprouted methi.
In low flame cover & cook till raw smell disappears & methi is cooked.
Serve it hot with plain rice.

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Tofu Butter Masala/Makhani Recipe (Restaurant Style)

Ingredients ground to a smooth paste
Roma tomatoes-3
Onion-2tbsp
Green chillies-1
Ginger-a small piece
Soaked cashew nut-1tsp
Tempering
Butter-2tbsp
Oil-1tsp
Cardamom powder-1/2tsp
Cloves-2
Cinnamon -a small piece
Other ingredients
Cubed firm tofu(14oz pck)-1
(slightly tossed in oil till light brown on all sides)
Red chilly powder-1/2tsp
MDH Kitchen king masala-1tsp
Salt to taste
Sugar-a pinch
Roasted jeera powder-1/2tsp
Kastoori methi-1 & 1/2tsp
Coriander powder-1/2tsp
Table cream-2tbsp
Milk-1 cup
Method
Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & all dry powders & fry till oil separates the pan.Pour the milk & little water ,cook the gravy till thick & raw smell disappears.Add the tofu & cook for 2 more minutes.Switch off the stove & garnish it with little cream & kastoori methi.Serve it with roti,naan or pulao.
Note: You can replace paneer in place of tofu in this dish.

Palak/Spinach Tofu Gravy

Ingredients
Spinach/Palak-1/2 bunch
(boil it in little water for 2 minutes,immediately remove & rinse it in cold water & chop)
Salt to taste
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin powder-1/4tsp
Turmeric powder-1/8tsp
MDH Kitchen king masala-1/2tsp
Green chillies-4
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste -1/4tsp
Tofu cubed-1 cup
(slightly tossed in butter (optional)
Tempering
Butter-1tbsp
Oil-1tsp
Jeera-1tsp
Crushed kastoori methi
Garnish
Fresh cream -little
Method
Heat 1tsp of oil & fry onion,tomato,green chillies & ginger garlic paste for 2 minutes.Cool it & in a blender add fried onion mixture,chopped spinach & all the dry masala powders,grind it to a smooth semi thick liquid.Heat butter in a pan temper it,then pour the ground liquid & cook till the gravy is thick.Add the tofu give a boil & switch off.Before serving mix the cream & served best with roti or naan.

Bottle Gourd(Lauki) Kofta Gravy

Kofta Ingredients

Grated bottle gourd-1 cup

(squeeze out the water,use the water while making the gravy,don't discard)

Salt to taste

Roasted besan-2tsp

Garam masala-1/8tsp

Red chilly powder-1/8tsp

Oil-to cook koftas

Ingredients ground to a smooth paste

Red chilly powder-1/2tsp

MDH Kitchen king masala-1/2tsp

Turmeric powder-1/8tsp

Chopped onion-1/4

Blanched tomato-2

Green chillies-1

Ginger & Garlic paste-1tsp

Almonds-8

Other ingredients

Salt to taste

Curd-6tsp

Kastoori methi-1 handful

Coriander leaves for garnish.
Tempering
Oil-4tsp
Butter-2tsp
Jeera-1tsp
Method
Mix all the koftas ingredients together.Make small balls & deep fry it till golden brown.Today i cooked them in paniyaram pan with just 1tsp of oil.Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & fry in medium flame till raw smells goes off & oil separates the pan.Pour the curd,lauki water,salt & some extra water for the gravy.Cook it till semi thick gravy.Switch off the gas & put all the fried koftas & give a stir.Garnish with some coriander leaves & grated paneer(optional).