Lauki Kofta

Lauki Ka Kofta

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Ingredients :

• Bottle Gourd (lauki) - 1 kg
• Gram Flour (besan) - 2 table spoon
• Onion - 2 medium size
• Red Chilly - 2 midium size
• Ginger - 1 inch piece
• Garlic - 6-8 pieces
• Cumin powder - 2 table spoon
• Garam Masala Powder - 1/2 tea spoon 
• Raisins - 1/2 cup
• Fresh Coriander leaves - few springs
• Oil - 
• Bay leaf - 2 
• Turmeric Powder - 
• Salt - to taste

Method :

Peel bottle gourd, wash and grate. Mix half tea spoon salt and keep aside. Peel wash onion and finely grate. Remove stems of red chillies, peel wash garlic and ginger and grind to a fine paste. Wash tomatoes cut and puree tomatoes in a blender. Clean wash and finely chop coriander leaves. 

Squeeze grated bottle gourd remove excess water, mix besan to make a dough. Divide into an equal portion. Wet your palm put one portion and stuff two three raisins and shape the stuffed portion into a ball one by one. Heat sufficient oil in a kadai deep fry all the kofta balls till golden brown. 

Heat 2 table spoon oil in a pan. Add bay leaves after it is light brown and chopped onions saute till golden brown. Add ginger, garlic, red chilly paste, stir fry. Add turmeric powder, cumin powder. Cook on medium heat stirring continuously. Add tomato puree and cook on high heat stirring continuously till oil begins to separate. Add two cups of water and bring to boil. Add salt, reduce heat and simmer for five minutes. Add koftas gently simmer for three four minutes. Sprinkle garam masala powder, garnish with chopped fresh coriander leaves.

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Bharva Karela (Stuffed Bitter Gourd)

Stuffed Karela 

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients :

• Karela  (Bitter Groud)- 250 gms.(small size)
• Jeera Powder (cumin powder) - 2 tea spoon spoon
• Dhaniya Powder (coriander) - 1 tea spoon 
• Haldi Powder (turmeric powder) - 1/2 tea spoon
• Chilly Powder - 1/2 tea spoon
• Tomato - 2 medium size (finely chopped)
• Onion - 2 medium size (finely chopped)
• Cooking Oil 
• Ginger Paste - 1 tea spoon
• Garlic Paste - 1/2 tea spoon
• Salt - to taste

Method :

Slit karela length wise on one side and remove the seeds. Grind the seeds and keep aside. Put water sufficient water and bitter gourd in a pan and let it cook for 5-10 minutes. Remove bitter gourd . Heat oil in a kadai add chopped onion cook till it is golden brown. Mix jeera powder, dhaniya powder, haldi powder, chilly powder,chopped tomato, ginger paste, garlic paste and 1/4 cup of water and cook for 10-15 minutes or till it dries. Stuff karela with the mixture and fry in a frying pan till it is crispy. Serve hot with rice or chapati. 

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Kulfi

Kulfi 

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Freezing : 6-8 hrs.

Ingredients :

• Milk - 5 cups
• Milkmaid - 1 tin
• cornflour - 2 table spoon
• ground cardamom - 1/2 tea spoon
• kevra/ saffron - 1 pinch

Method:

Take 1 table spoon milk in a small bowl add saffron and keep aside. Mix milk and milkmaid in a pan. Put on heat and bring to boil stirring constantly. Take cornflour in a small bowl and mix it well in 2 table spoon cold milk. Add it to the boiling milk stirring till it is thick. Remove the pan from heat. Mix cardamom powder, saffron and let the mixture cool. Fill the mixture in kulfi moulds and leave to set in freezer for 6-8 hours. 

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Bagiya (बगिया, A Maithil Dish)

Preparation Time : 30 minutes
Cooking Time : 30 minutes


Ingredients :


chaval atta (rice powder) - 500 gms.
khoya - 250 gms
sugar - 4 table spoon
milk - 2 liters
cardamom powder - 1/2 tea spoon

Method :


Boil 2 cups of water in a kadai, put chaval atta in it and mix it , let it cool down. Now heat kadai and put khoya , sugar , cardamom powder and let the khoya dry . Take out the khoya and keep aside. Heat milk in a pan or kadai and let it boil on low heat . Now knead the chaval atta put some water if needed while kneading. Take equal parts of kneaded chaval atta and make pedas. Take the peda on your palm , put khoya in the middle and give oval shape of bagia or different shapes like bird or of your choise . Put the bagia in the boiling milk and cook till the bagia is cooked or the milk is half like rabri . It can be seved hot but cold one is more preferable .

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