Lauki Ke Kofte (Contributed By: Anks)

First of all I would like to apologies for the delay between this recipe and the previous one but life have been kinda busy at my end. This is the first contribution to the Sanjha Chulha, so I am really excited about this one. Yes, the recipe is Lauki ke kofte. Kaps was the first one to guess, so good on you brother. At my house, Mom used to make these only on special occasions or parties but it used to be my favorite. Unfortunately, Lauki is not a very common vegetable out here. It's only found in one desi store near my city and that too is like hours away from my place. But just reading about this recipe from Anks bought paani in my mouth. I would like to Thanks Anks for emailing me this recipe for the Sanjha Chulha. The recipe looks awesome. Here's what Anks had to say about it...

I gave out a recipe to my friend the day before and she cooked the dish and got it for us yesterday. It turned out to be great and so I thought of sending it to you. Lauki is one of the widely disliked vegetables, specially by kids and me and bro were no exception. So everytime mom bought lauki, we asked her to make this!

Lauke Ke Kofte - Anks Style!!

Ingredients: (These are by approximation)

1. 1 small lauki (gourd) or about 5 inch piece of a big fat one
2. 3-4 large spoons of gram flour (besan)
3. 1 onion
4. 3 tomatoes
5. Red chillies
6. Jeera
7. Fresh coriander leaves
8. Red chilly powder
9. Coriander powder
10. Turmeric powder
11. Black pepper powder
12. Garam masala powder
13. Salt
14. Oil for frying and cooking

Method:

1. Grate the lauki and add dry spices like red chilly powder, coriander powder and salt to it
2. Add the gram flour and mix well
3. Add very little water and make a thick mixture. (The mixture needs to be as thick as the one made while frying bhajiyas)
4. Take small quantities of the mixture and deep fry
5. Your koftas are ready. Set them aside for now
6. Coarse grind jeera, green chillies, onion and tomatoes
7. Add 2 large spoons of oil in a pan and heat well
8. Add the coarse ground masala to it
9. Once the masala is semi-cooked, it turns granular. This takes about seven to ten minutes
10. Lower the flame and continuously stir the masala at this stage
11. Add the dry masala - red chilly powder, coriander powder, turmeric powder and salt to taste
12. Add about 3-4 cups of water to make the gravy
13. Boil the gravy till all the froth disappears
14. Add the fried koftas to the gravy
15. Garnish with black pepper powder, garam masala powder and fresh coriander leaves
16. Serve hot with rotis

Trivia from Anks:

Whew! long one na? Par kuch paane ke liye kuch mehnat to karni hi padti hai! BTW, did you know that lauki is called dhoodhi here in Maharashtra? So we know use 4 names of lauki in our house - lauki, ghiya, dhoodhi and gourd!

Hint for next recipe: Main batata hu na ke mujhe tum pe shaak ho raha hain.

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Alu Da Paratha

Alu ka paratha. Yes, I know I have been talking about it for last few posts but kya karoon control nahin hota yaar. I promise that this post will give some rest to the topic for a while. I think the reason I have been talking about Alu ka parantha so much lately has been because I have started to make it again after a gap of 3 years. I didn't make it all these years because the first time I tried, it didn't came out good and I didn't wanted to mess with my favourite food anymore. This time too the first time I messed up but with regular practice I have become quite an expert. Infact, I ate 30 paranthas in 5 days, in a row. This should be some kind of a record I am sure...LOL.

I think I can write a whole blog on Alu ka parantha but I will bakshofy you from my obsession. Although, I don't know a single desi person who doesn't like it. It's the ultimate breakfast. For those of you who got confused with my hint, well, I used to joke that my only demand when looking for a girl will be that she should be able to cook Alu ka parantha. Infact, I may do a swayamvar of it where each girl will make it for me, I will taste it and marry the one who will make the best one(even without looking at the girl...ha ha. I always think long-term, you see). So, what are you waiting for, try the recipe before I land in India (which maybe sooner than you think)...

Alu Ka Parantha

Dedication: This recipe is specially dedicated to Mehak and Taran because Mehak told me to teach her, so that she could make it for Taran.

Serving: Makes 7-8 parathas

Ingredients:

1. 2 large potatoes, peeled, boiled and mashed
2. 2 green chillis, finely chopped
3. 1/2 tsb salt
4. pinch of ajowan seeds (optional)
5. large knob of butter or ghee, plus extra for buttering
6. 2.5 cups whole wheat flour, plus extra for dusting
7. 1 tbsp vegetable oil

Method:

1. In a bowl, mix the mashed potatoes, chillis, salt, ajwon seeds and knob of butter
2. Pour the flour into second bowl, then, with your hands, knead it with 2/3 cup cold water for 5-7 minutes to make a soft dough.
3. Divide the dough into equal nmbers of 7-8 balls and cover it with damn cloth.
4. Take one ball, slightly flatten it to make a bowl shape.
5. In the centre of this "bowl" place 1 tsb potato mixture.
6. Bring the edges of dough together to cover the filling and flatten again.
7. Dust a smooth surface with flour and roll out each disc, with the join down, into a circle (approx. 6 inch diameter).
8. Heat the griddle pan over med. to high heat and grease with oil.
9. Smear butter on one side of each paratha and place this side on to the heated pan.
10. As, this side is cooking, butter the other side, then turn the paratha and cook for minute.
11. Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not)
12. Lower the hear for following parathas.
13. Serve with raita and pickle.
14. Enjoy.

Hint for the next recipe: Lo kee gall, Kofi Anaan tee bann gaya hero-hiralal.

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