Drumstick Curry

My son's favourite curry. We had this for the first time from a curry point. It was initially a little tough to have this curry as there seemed to be too many drumsticks but then got so used to it now that every time we go to the market, buying drumsticks has become a must. Usually I make this without sweet corn but it turned out to be good with corn as well. The recipe for this curry is quite simple. Size of the drumsticks does matter so make sure they are small so that it looks good and of course would be easier for us to eat too ...

Ingredients- ·         Drumsticks – 2 ·         Onions – 1.5 ·         Tomatoes – 2 ·         Green chilli – 1 ·         Garlic – 2 cloves ·         Oil – 3 tsp ·         Mustard – 1 tsp ·         Urad dal(split) – 1tsp ·         Curry leaves – few ·         Red Chilli – ½ ·         Turmeric – ½ tsp ·         Sweet corn – 2 tbsp(optional) ·         Chilli powder – 2 tsp ·         Salt – as per requirement ·         Coriander - optional

Drumstick Curry

                                             

Method -

1       Wash the drumsticks and chop into very small pieces.
2.       Heat oil. Add the mustard seeds, urad, red chilli and curry leaves.
3.       Add green chilli and garlic and fry well.
4.       Add onions and fry till translucent.
5.       Add tomatoes and fry till they become mushy.
6.       Add drumstick and corn. Add salt, turmeric and required amount of water. Cover with a lid and cook till drumstick become tender.
7.       Add chilli powder, stir well.
8.       Serve hot with white rice

Bendakaya Palli Curry

Ingredients- ·         Ladiesfinger - 1 cup ·         Amchur powder- 1 tsp ·         Putnala podi - 3 tsp ·         Salt -  as per requirement ·         Oil - 2 tsp + for deep frying ·         Urad dal ( split) - 1/2 tsp ·         Jeera - 1/2 tsp ·         Roasted peanut - 3 tbsp ( coarsely powdered ) ·         Putnala podi - 1 tsp ·         Chilli powder- 1/2 tsp ·         Turmeric- 1/4 tsp ·         Ginger - 1/2 inch piece ·         Garlic - 1/2 tsp ·         Curry leaves - few ·         Onion - 1/4 cup ·         Corainder ·         Dania powder- 1/2 tsp

                                                                                                                  

Method -

1. Chop Ladiesfinger into small pieces.
2. Add amchur, besan and salt to the pieces and keep aside for a minute.
3. Deep fry the pieces till done.( need not fry till crisp)
4. Heat oil in a kadai. Add urad dal and jeera. 
5. Add coarsely powdered peanuts and besan. 
6. Add chilli powder and turmeric, ginger and garlic pieces along with curry leaves.
7. Add finely chopped onion pieces and cook till onion turns light pink.
8. Add coriander and dania powder.
9. Add fried ladies finger.

Paneer Kofta curry

Ingredients- For Paneer kofta : ·         Paneer – from 1 ½  liter milk ·         Coriander – as required (optional), finely chopped ·         Methi leaves – small bunch (optional), finely chopped ·         Maida – 1 – 2 tbsp ·         Bread crumbs ·         Salt – as per requirement ·         Green chillies – 2 ( optional) For gravy : ·         Onion – 3 big ones ·         Ginger- garlic paste – 1 tbsp ·         Cashews – 8-10 ( optional) ·         Kashmiri Chilli powder – 1 ½ tsp ·         Garam masala – 2 tsp ·         Kasuri methi – 1 tsp ·         Curd – ¼ cup ·         Salt – as per requirement ·         Coriander – for garnish (optional), finely chopped ·         Oil – 2 tbsp + for shallow frying

                                                                                                                  

Method –

 Kofta preparation

1.       I used fresh paneer. If using cubes, take out from fridge and keep outside for some time. Crumble it.

2.       Add the crumbled paneer to a mixie jar and run the mixie at pulse mode 2 -3 times. This is an optional step.

3.       Add the rest of the ingredients except for bread crumbs and mix well.

4.       Make small balls, flatten it a little and roll it in bread crumbs.

5.       Shallow fry them on a tawa and arrange these in  a bowl.

Gravy preparation

1.       Heat oil and fry ginger garlic paste, onions, cashews till done.

2.       Cool this and then grind it into a fine paste.

3.       Fry this mixture again till oil separates, then add beaten curd and salt, chilli powder, kasuri methi and garam masala.

4.       Fry again for some time, add water and cook till the required gravy consistency is reached.

5.       Pour this hot gravy on the koftas, garnish with coriander.

Notes –

• ·        We can add boiled potatoes and other veggies to the koftas instead of maida.
• ·         Koftas can be deep fried. In that case, koftas should be dipped in maida paste and then        rolled in bread crumbs to avoid crumbs coming out in oil.
• ·         We can use tomatoes in the gravy for a tangy flavor.
• ·         Curd should be beaten well, otherwise it would curdle when boiled.