Skip to main content

Potato coins with cheese dip

Post a Comment

Lauki ke Kofte

Lauki ke kofte (लौकी के कोफ्ते) is a delicious spicy curry that has deep fried lauki (bottle guard) koftas. This is the most popular curry of North Indian cuisine especially in summers. This is a no onion no garlic recipe. Generally, lauki ki sabji is not preferred by some elders and kids. They don’t like it but lauki ke kofte is so delicious and yummy that none can denied to have it. This is an alternative to have nutritious and healthy bottle guard. These Lauki ke Kofte are everyone’s favorite be it any age.

Koftas are made of grated lauki, besan (gram flour) and basic spices. Besan is used only to bind them. If you add much besan, koftas will not be soft and become like pakoras. Give them a shape and deep fry to golden brown perfection over low-medium heat. The important part of this curry is kofta. They should be soft and crispy. If koftas are not holding their shape in oil, add some more besan. Then they are cooked in tangy tomato gravy. The koftas along with the curry taste really yummy.

It can be served along with any favourite Indian bread like naan, roti or any type of paratha. This is a perfect sabji to welcome your guests. So cook this lauki ke kofte on weekend and surprise your family.

Lauki ke Kofte

 Course:  Main Course
Cuisine:  North Indian
Prep Time:  15 minutes
Cook Time:  25 minutes
Servings: 3

Ingredients:

For the kofte:

½ grated Lauki (bottle guard)
3-4 tbsp. Besan
¼ tsp Red Chilli Powder
½ tsp coriander powder
A small pinch heeng
Salt to taste

For the gravy:

3 medium Tomatoes
½ inch Ginger
½ tsp Cumin Seeds
A small pinch of heeng
1 bay leaf
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ cup Curd
¼ tsp Garam Masala
2 tbsp mustard oil

Instructions:

Making of koftas:

Wash, peel and grate lauki.
Squeeze out the water from the grated lauki. Keep the water for gravy.
Now add besan, coriander powder, red chilli powder, salt and heeng. Mix properly.


The mixture has thick consistency so that round shaped ball can be made easily. Do not add water as bottle guard releases water when comes to contact with salt.
Now make koftas from the mixture. If you are unable to bind them, add some besan. Remember too much besan will make them hard.


Heat oil in a pan on medium flame. Drop 4-5 koftas at a time in oil.


Do not fry on high flame otherwise the koftas will be uncooked inside.


Stir occasionally and deep-fry until they turn light golden brown and crispy. Drain them and keep aside.


Making lauki kofta curry:

Blend tomato & ginger to make a fine paste.
Heat oil in a kadhai. Add cumin seeds and heeng. When they splutter, add bay leaf.
Add tomato paste, turmeric powder, coriander powder and red chilli powder.


Mix very well and saute till you see oil releasing from the sides of the masala paste.


Add salt, reserved lauki water and 1 cup water or as you prefer the consistency.
Beat curd and add into curry. Mix well and boil the curry on medium flame.


Now add all koftas cook for 4-5 minutes.
Add garam masala and mix.
Lauki kofta curry is ready to serve.
You can garnish with cream or chopped coriander leaves.
Serve with roti or parantha.

Tips:

  • You may use onion and garlic to make its gravy.
  • Add kasuri methi to make it aromatic.
  • Add cashew paste, if you want rich, creamy gravy.
Try other lauki (bottle guard) variation:

Lauki Chana Dal ki Sabji

Labels:

Comments

Post a Comment

Popular posts from this blog

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...
1 comment
Read more

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight.  To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...
Post a Comment
Read more

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...
Post a Comment
Read more

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...
Post a Comment
Read more