Mixed Vegetable Kurma

Ingredients needed : 

• Potato - 2
• Cauliflower florets - 1 cup
• Peas - 1 cup
• Mushroom - 10
• Capsicum - 1
• Beans - 10
• Carrot - 1
• Jeera , fennel seeds, shahi jeera - little
• Turmeric powder - 1/4 tsp.
• Jeera powder - 1/2 tsp.
• Garam masala powder - 1/2 tsp.
• Chili powder - 1/2 tsp.
• Salt 
• Oil 

To grind : 

• Onions - 2
• Tomatoes - 2
• Cashew - little

Method:

To make Onion + cashew Paste : 

                Chop onions lengthwise .  Heat a kadai add 2 tsp. oil + onions + salt and fry well and allow it to cool well ...in the same kadai add cashew and fry it well and grind it along with fried onion ...

To grind tomatoes : 

                Clean tomatoes and make 4 slit on top of tomatoes ..in the kadai add water + tomatoes and allow it to boil for few mins. then allow it to cool well and then remove the skin and grind it in mixie ...

To fry vegetables: 

               If using dried peas , soak it overnight and pressure cook it till done . Chop all the vegetables and boil potatoes, heat a kadai and add oil + fry all vegetables (capsicum, carrot, beans , potato , cauliflower, mushroom, peas) + salt + chili powder separately 

in the same kadai add oil and temper jeera, fennel seeds, shahi jeera and then add onion paste and cook for few minutes to this add tomato juice + turmeric powder + jeera powder + chili powder + garam masala powder allow it to cook for few mins. and to this add fried vegetables and cook it till done . Yummy mixed vegetable kurma is ready and goes well with chapathi / roti . 

Plantain Flower / Vazhaipoo kofta Gravy

Ingredients needed :

• Vahaipoo vada / Kofta

To make Gravy :

• Onion - 3 or 4
• Tomato - 3
• Grated Coconut - 1/2 cup
• Coriander leaves - little
• Jeera - 1/4 tsp.
• Fennel seeds -1/4 tsp.
• Shahi Jeera - 1/4 tsp. 
• Chili powder - 1/2 tsp.
• Turmeric powder - 1/4 tsp.
• Garam masala powder - 1/4tsp. 
• Salt
• Oil

Method : 

            Made Vazhaipoo koftas the same way as I did Vazhaipoo vadai . 

for making gravy : 

                 Chop onions and tomatoes roughly . Heat a kadai and add 2 tsp. oil + roughly chopped onions and fry for few mins. then add tomatoes and cook it well and then remove from kadai and allow it to cool well ..transfer it to mixie jar and along with that add grated coconuts and grind it to smooth paste . 

              Chop 1 onion finely . In the same kadai add 1 tsp. oil and then add jeera + fennel seeds + shahi jeera + chopped onion and fry well then add grounded onion - tomato paste + water if needed + turmeric powder + chili powder + garam masala powder + Salt  allow it to cook for few mins. till done ..then add the koftas and sprinkle coriander leaves and serve it with hot chapathi. 

Paneer Butter Masala

This is going to be one of those easy yet yummy Paneer butter masala recipes. You should try it to know how delicious it tastes. It is for sure a super duper hit with the kids....what else would a mommy want :)

Ingredients:

Butter - 1 tbsp
Cumin seeds - 1 tsp
Onion - 1 medium
Turmeric pdr - a pinch
Salt - as req
Coriander pdr - 1 tsp
Chili pdr - 1.5 tsp
Kitchen king masala (opt) - 1 tsp
Kasthuri methi - 1 tbsp
Milk - 1.5 cups
Paneer - 1 packet

Tomato paste -- 2 large tomatoes + green chilies (4nos) + Ginger (a tbsp)

Preparation:

In a pan, add some a tbsp of butter. When it becomes hot, add in cumin seeds and one large onion finely chopped. Saute it adding a lil salt and turmeric to it. Once it becomes slightly brown add the tomato puree already prepared. Allow it to leave oil at the sides and then add coriander pdr + chili pdr + adjust salt. I usually add a tsp of kitchen king masala, but it is purely optional. When the raw smell from the masala leaves from the curry, add in the paneer pieces. Add very lil water if need be. Cook for 2 mins and then simmer the flame. Now add 1.5 cups of milk (you can adjust this as per the consistency you need for the curry). Crush some kasturi methi and sprinkle it over the curry. Yummy delicious Paneer butter masala is ready to taste.

Stuffed Potato Gravy

Before starting with the recipe , thought of sharing it again : 

                            There has been a change in the blog name and the URL. It is NO longer Kavithavin Kaivannam. New blog name is Kavi's Kitchen and the URL would be www.kaviskitchen.blogspot.com. 

Please update your bookmarks accordingly. Thanks once again for all your support.

Saw this recipe here and made few changes . Loved this recipe a lot.

Ingredients needed :

For Potato Stuffing: 

• Carrot (small size) - 1
• Almonds - 6 to 7
• Raisins - little
• Mashed potato 
• Jeera powder
• Turmeric powder
• Chili powder
• Salt 
• Oil

Method for Potato Cups:

                      Take medium sized potato and cut it into half and add little salt and then boil it till done ...don't over cook it . allow it to cool well and then scoop it in  middle and set aside. Make sure u don't break the edges or a hole at the bottom . 

Method for Stuffing Potato cups:

                      In a mixer jar, take almonds and powder it finely. Clean and peel the skin of carrot and grate it finely. Take a kadai add oil + grated carrot and cook it for few mins to that add the scooped potato + almond powder + raisins + jeera powder + turmeric powder +  chili powder + salt and cook it well for few mins and once one allow it to cool well.

Filling and frying potato cups:

                  In each potato cups fill it with the above made stuffing ..heat a paniyaram pan and add little oil in each hole and then place the potato cup (facing the stuffing above) and fry it in medium heat for few mins.

For Gravy Part :

Ingredients needed :

• Moong dhal
• Onion
• Tomato
• Dhaniya powder
• Jeera powder
• Chili powder
• Salt
• Oil
• lemon juice 
• Coriander leaves

Method for making gravy:

                       Pressure cook Moong dhal and set aside. Finely chop onions and tomatoes. Take a kadai add oil + onion and fry for few mins. then add tomato and allow it to cook till done ..to this add salt + jeera powder + dhaniya powder + chilli powder + lemon juice and cook it well to this add the cooked moong dhal ..once done finally add chopped coriander leaves. Take the gravy in a serving bowl and then place the stuffed fried potato cups and serve it with roti's.

Mushroom Curry

Onion  - 1 large

Tomato - 1 large

Mushroom - 1 packet

Ginger garlic paste - 1 tbsp

Turmeric pdr - 1/4 tsp

Butter - 1 tbsp

Peppercorns + cumin seeds + garlic pods - grind to 2 tbsp coarse paste

Coriander pdr - 1 tbsp

Cumin pdr - 1 tsp

Chili pdr - 2 tsp

Salt - as req

Coriander leaves - for garnish

In a pan, add whole garam masala + sliced onion. Once the onion turns translucent add ginger garlic paste + turmeric pdr. After the raw smell from the gg paste vanishes, add tomato. After the tomato turns real mushy add mushroom, add a lil water and cook closed for 5 mins. Set this aside (make sure there is not much water left behind).

In the same pan, add 1tbsp butter + (peppercorns + cumin seeds + garlic coarse paste). Saute for a minute and then add coriander pdr ( 1 tbsp) + cumin pdr (1 tsp) + chili pdr (2 tsp). Masala should not get burned smell, so a 1 tbsp water and saute on medium flame till the raw smell leaves. Then add the cooked mushroom curry to this, adjust salt and garnish with some coriander leaves.

Moong Dhal Pakoda Gravy

Ingredients needed :

• Moong dhal Pakoda - 10
• Onion - 1
• Salt
• Curry leaves 
• Coriander leaves
• Chilli powder - 1/2 tsp.
• Turmeric powder - 1/4 tsp.
• Dhaniya powder - 1/4 tsp.
• Jeera powder  - 1/4 tsp.
• Fennel seeds 

To grind:

• Onion -2
• Tomato  - 1
• Grated Coconut -1 cup
• Cashew - 5 ( or )
• Poppy seeds  - little 

Method :


To make Pakoda , click here . Roughly chop onions and tomatoes ..Heat a kadai and add a tsp. of oil and fry the onions well then add the tomatoes , allow it to cool well then transfer it to a blender and along with that add the grated coconut , cashews or poppy seeds and grind them into a fine paste...


If you wish , you can chop 1 onion finely and heat a kadai and add oil and add fennel seeds + chopped onion + curry leaves + salt and fry for few mins. then add the  grounded paste + chilli powder + jeera powder + dhaniya powder + turmeric powder + reqd. amount of water and allow it to cook well ...


when the gravy is almost done ..add the pakodas and allow it cook for just few mins ...then add chopped coriander leaves and serve hot with chapati or rice .

Stuffed kofta gravy

Made few changes to Kavitha's Malai Kofta. For the gravy part either u can follow her recipe or the recipe given here ..


Ingredients :

for Kofta : 

• Potato   - 3 or 4
• Bread (brown / white ) - 3 slices 
• cornflour - little
• Salt
• Oil 

for stuffing :

• Carrot - 1
• Paneer- little
• Dry grapes (opt.) 
• Lime juice + salt - little

Method :

Peel the potato skin and chop them roughly and boil it in a pan with little water adding little salt, once it is boiled well allow it to cool completely and mash it well in a blender grind the bread slices into powder .. take a bowl and add the bread powder + salt + mashed potatoes and mix it well ...

In a bowl grate paneer and peel the carrot skin and grate the carrots too and add the dried grapes and add little lime juice and sprinkle salt  ..and mix it well...

Now take small ball size of potato mixture and flatten it slightly and place the stuffing mixture (paneer + carrot ) and roll it well and set aside ...


If you wish you can deep fry the balls or can use the paniyaram pan and fry it and set aside ..

for gravy :

• Onion - 2
• Tomato - 3
• Green Capsicum - 1
• Chilli powder - 1/2 tsp.
• Jeera powder - 1/4 tsp.
• Dhaniya powder - 1/4 tsp.
• Coriander leaves - little
• Oil
• Salt

 for grinding : 

• Grated Coconut - 1/2 cup
• Poppy seeds - little
• Cloves  - 2 
• Garlic pods - 2
• Ginger - little

grind the above ingredients with little water and make it into fine paste ..

Method :

Chop onion , tomatoes, capsicum ...Heat a kadai and add little oil and fry the onions + capsicum + tomatoes + salt + grounded paste and allow it to cook well then add the chilli powder + jeera powder + dhaniya powder and add little water and allow it to cook well and garnish it with coriander leaves ..just before serving add the koftas and serve it hot with chapathi / roti .

Potato Channa Masala

Ingredients needed :

• White Chick peas - 2 cups
• Potato 
• Onion  - 2
• Tomato - 1
• Cardomon - 1
• Cloves - 2
  
• Fennel seeds - little 
• Salt
• Chilli powder - 1/4 tsp.
• Garam masala powder - 1/4 tsp.
• Turmeric powder - a pinch 
• Lemon juice 
• Oil
• Corriander leaves

To grind : 

• Ginger - little piece
• Cashews - 5
• Coconut  - little
• Whole Dhaniya (Corriander seeds ) - 2 tsp.
• Cloves - 2
• Jeera - 1/2 tsp.
• Khus khus / Poppy seed - little
• Dried red chilli  - 2 
• Onion - 1/2
• Tomato - 1
• Garlic Clove  - 1

Method :



           Soak chickpea overnight and pressure cook till done (add little salt to it) Chop onions, tomatoes, grate coconut, chop the potatoes and keep it immersed in  water .

Take a small bowl add little water and add all the given ingredients listed in  to grind list and soak it for few mins. expect Onion , garlic & Tomato .Heat a saucepan and add little water and add the chopped potatoes + little salt and allow it to cook well (make sure it is not over done ) .

Heat a kadai add a tsp. of oil and 1/2 roughly chopped onions + 1 garlic clove + little salt  and fry it for few mins. then add 1 roughly chopped tomato and fry it few secs. Take a blender and add the fried onion + tomato + garlic and soaked ingredients and make it into fine paste .

Heat a kadai again and add  2 tsp. of oil and add fennel seeds + cardamon + cloves + chopped onions + tomatoes + little salt + chilli powder + garam masala powder + turmeric powder  and fry it for few mins. then add the grinded paste and cook it for few mins. 

To this add the cooked potatoes + boiled chickpeas + lemon juice  if needed add little water and allow it to cook well till done and garnish with coriander leaves...goes well with chapathi .

Mixed Vegetable Dal

To make dal :

Ingredients needed :

• Moong dal - 1 cup
• Masoor dal - 1 cup
• Salt
• Turmeric powder - less than 1/4 tsp.
• Jeera 
• Corriander leaves

Method :

Wash dals well and add reqd. amount of water and pressure cook it well till done
While the dal is being cooked ...you can prepare the veggies, once done ,add salt + turmeric powder and mash it well ...heat a kadai and add a tsp. of oil and temper the jeera and add it to the dhal and set aside...

To make the veggies :

Ingredients needed :

• Mixed vegetables (Carrot + beans + Potato )
• Onions - 2
• Tomato 
• Capsicum 
• Chilli powder
• Jeera powder
• Dhaniya powder
• Garam masala powder
• Lemon Juice
• Salt
• Oil

Method :

Clean and finely chop Carrot,beans,potato,capsicum,onions and tomatoes (I have used frozen baby carrots ,so have added it just like that without chopping it .)
Heat a kadai and add oil then add the onions and fry it ...next goes in capsicum and fry it well...once done add the tomatoes and fry it ...then add the potaotes, carrot,beans+Salt and sprinkle some water and saute it well ..when it is almost done add chilli powder,jeera powder,dhaniya powder , garam masala and fry it well till done ....finally add the lemon juice, take the cooked dal in the serving bowl and add in the cooked veggies just before the serving , taste good and goes well with chapati ..

Stuffed Tomato in Palak gravy

Ingredients needed : 

for Stuffed  Tomato :

• Tomato
• Potato
• Onions
• Coriander leaves
• Turmeric powder
• Jeera powder
• Dhaniya powder
• Chilli powder
• salt

Method : 

Make sure the tomatoes are ripe but firm ones..Cut the top of tomato and remove all the seeds and pulp inside of tomato and set aside ...Chop the potatoes and boil it well and mash it finely ...Chop coriander leaves + onions  finely. In a kadai add tsp.of oil and fry the onions the add mashed potato + coriander leaves + Turmeric powder + Jeera powder + dhaniya powder + Chilli powder + Salt and cook it for mins ...then allow it to cool ...
then fill the potato mix into the tomatoes and set aside ...

for gravy : 

• Palak - 2 bunches
• Onions 
• Salt
• Chilli powder 
• Dhaniya powder
• Jeera powder
• Lemon juice 

Method : 

Wash and roughly chop the palak leaves, finely chop the onions, heat a kadai and add chopped palak leaves and add little water and allow the palak too get cooked well ...once done set aside and allow it to cool ..in the same kadai add a tsp. of oil fry the onions ..meanwhile, grind the cooled palak leaves to a smooth paste and then add it to the fried onions, if required add little more water + salt + jeera powder + dhaniya powder + lemon juice and allow it to cook when serving place the stuffed tomatoes in palak gravy and serve it with roti , as we love eating raw tomatoes ...I did not cook it , if u wish u can bake the stuffed tomatoes in oven ...

Chana dhal Kofta curry

Ingredients to make koftas :

• Chana Dhal - 1 cup
• Jeera 
• Dried red chilli
• Salt
• Oil 

Method :

Soak Chana dhal for few hours and drain it completely , then grind it coarsely  along with Jeera + dried red chilli + salt ...grease little oil in  idli plate ,steam the grinded paste for few mins ...(do it in the same way as u do steam idli )
once done , allow it to cool slightly and crumble it well ...then take small portion of this and shape it in small rounds .. In a paniyaram pan , add little oil in each hole and place the steamed chana dhal balls and fry it well on all sides till done ....now koftas are ready ...

Ingredients to make gravy :

• Onions
• Tomato
• Jeera 
• Gram flour - 1/4 cup
• Chilli powder
• Salt
• Turmeric powder
• Dhaniya powder
• Lemon Juice
• Oil 
• Coriander leaves
• Water 

Method :

Chop onions and tomatoes finely and set aside ...Heat a kadai add a tsp. of oil + Jeera and fry the onions well ...once done add the tomatoes + salt + dhaniya powder + turmeric powder + lemon juice and allow it to cook well take a bowl and mix the gram flour with little water and have it in pouring consistency ...

keeping the flame in medium ,add the gram flour mixture to the  cooked tomato + onion curry and allow it to cook well till it becomes thick in consistency ...once done, switch off the flame and garnish with coriander leaves ...finally add the koftas to the gravy and allow it soak for few mins and serve it with Roti ..

Vegetable Kurma ~ Type 2

Ingredients needed : 

• Broad bean (Frozen ) - 1 cup
• Cauliflower - 1/2
• Capsicum - 1
• Onions - 2
• Tomato - 2 
• Tomato Sauce - little (opt.)
• Chilli Powder
• Salt
• Jeera powder
• Dhaniya powder
• Corriander leaves
• Lime juice
• Oil

To grind :

• Coconut
• Mint leaves

Method :

Chop onions + capsicum + tomatoes finely and clean and remove the cauliflower florets one by one. In a bowl of hot water add the broad beans and set aside for few mins.. Grind by adding very little water coconut + mint leaves and keep it ready 
 
In a kadai add oil + onions + Capsicum + little salt and fry it for few mins then add the tomatoes + Jeera powder + Chilli powder + Dhaniya powder and cook for few mins...To that add cauliflower and little water + salt + Tomato sauce and cook till half done ...to that add the broadbean + grinded paste and add little more water and allow it cook well till the gravy becomes into a thick consistency 
 
Switch off the flame and lime juice and Corriander leaves and mix it well ...and serve hot with chapathi...

Today is the last day in blogging marathon ...eagerly waiting for the next chance and got a wonderful oppurtunity to lot more useful thing ....do check out all the other friends recipes..

 Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Red Kidney bean Bhaji

 

My son wanted Paav Bhaji , I was planning to make  sidedish with red kidney beans which I had already soaked and pressure cooked it ...so made somewhat similar to paav bhaji ...I did some changes to kavitha's recipe ....U can add garam masalas or paav bhaji masalas as ur wish .... I did as per our taste ...

Ingredients needed :

• Vegetables (Potato+Cauliflower+beans+Carrot )
• Onions 
• Spring onions (opt.)
• Tomatoes
• Capsicum
• Red kidney beans / Rajma 
• Chilli powder
• Turmeric powder
• Jeera powder
• Dhaniya powder
• Garam masala powder
• Lime juice
• Salt
• Oil
• Coriander leaves

Method :

Soak Red kidney bean overnight and keep it ready ... Clean and roughly chop all vegetables (potatoes + Carrot + cauliflower)Chop onions + spring onions white part + capsicum  and tomatoes finely and set aside ....chop seperately the green part of the spring onions and keep it aside ...

In a pressure cooker first add the red kidney beans then all the vegetables add little salt + water and pressure cook it for 3 or 4 whistles ..meanwhile in a kadai add little oil and fry onions + spring onions white part + Capsicum . once doen add the tomatoes and fry well ..if you wish you can add tomato sauce too ...
now add salt + chilli powder + turneric powder + dhaniya powder + garam masala powder + jeera powder and mix it well and fry it for few mins. keeping the flame in medium ...

Once the pressure is released ..if you wish , you can mash well all the vegetables alone and add it or just it as it is along with the red kidney beans and add the required amount of water ...you can use the remaining water . which is left in pressure cooker ....and cook everything well till done ...then finally add the corinader leaves and the green part of the spring onions + lime juice and mix it well....

Serve hot with paav buns or even goes excellent with chapathis too .... we enjoyed this dish with cheese topped foot long bread ....

ps : cooking rajma along with vegies saved time and u get the  red colour in vegetables too which adds good colour to the dish ...


Do checkout our other fellow bloggers dishes ...

Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Gravy / Curry / Sidedish -- Recipe Index

Kofta dishes:

• Malai Kofta
• Gobi koftas curry
• Cabbage Kofta curry
• Cabbage Kofta curry II 
• Chana dhal kofta curry
• Stuffed Kofta gravy  
• Moong dhal Pakoda gravy
• Plantain flower Kofta Gravy

Paneer dishes:

• Shahi Paneer
• Palak Paneer
• Mattar Paneer
• Paneer Peas Kurma
• Easy Paneer Butter Masala

Manchurian:

• Mushroom Manchurian
• Baked Cauliflower Manchurian
• Babycorn Manchurian
• Tofu Manchurian

Kurma:

• Mushroom Kurma
• Cauliflower peas kurma
• Vegetable Kurma
• Rosecoco beans kurma
• Blackeye peas kurma
• Potato kurma
• Vegetable Kurma - Type 2
• Mixed Vegetable Kurma

Channa dishes:

• Black channa curry
• Channa Masal
• Channa Masal II
• Potato Channa Masal

Stuffed Gravy:

• Stuffed  Tomato in Palak gravy
• Stuffed Potato in Moong ghal gravy

Potato dishes:

• Potato Masal
• Potato Masal ~ Type 2
• Kashmiri Dum Aloo

Mushroom Gravy:

• Chettinad Mushroom
• Malai Mushroom
• Mushroom Curry

Others:

• Tomato onion gravy
• Vada Curry
• Red Kidney Bean Bhaji 

Kashmiri Dum Aloo - Icc

The recipe chosen for this month challenge in Indian cooking challenge by Srivalli is kashmiri Dum Aloo

Ingredients needed :

• Baby Potatoes - 1/2 kg.
• Salt
• Oil

to marinate :

• Curd - 2 cups
• Jeera powder
• Kashmiri red chilli powder
• Garam Masala powder
• fennel seeds powder
• Ginger powder

to temper :

• cloves
• Hing powder

Method :

Wash and clean potatoes and prick it with fork all over and soak it in water by adding little salt for 20 mins ...heat a kadai , add oil and deep fry these potatoes till they turn into golden brown colour ...and drain the excess oil and keep it ready ..In a bowl add curd + salt + all the ingredients given under to marinate and mix it well ...then add the deep fried potatoes and keep it aside...In a kadai heat little oil and add cloves + hing powder and add the marinated potatoes ..and allow it to cook well ..for the dum method ...seal the edges of the kadai with the dough and cook on a low flame for 15 mins ...

Ps: 

the baby potatoes , which I got was bit big in size so had to cut into half or 4 pieces and use it ...The actual recp. asks for tempering with mustard oil ...I used the ord. cooking oil ..

Punjabi Kadi Pakoras - Icc

The recipe chosen for this month challenge in Indian cooking challenge by Srivalli is Punjabi Kadi Pakoras. Thanks a lot Simran for sharing the recipe with us .

Ingredients needed :

For Pakoras :

• Beasan flour - 1 cup
• Onion - 1
• Red chilli powder - 1/2 tsp.
• salt to taste
• water
• Oil for frying

For Kadi :

• Curd - 1 cup
• Besan flour - 1/3 cup
• Water - 4 cups
• Onion - 1
• Mustard seeds
• Ajwain seeds / omam
• Methi seeds
• Turmeric powder
• Salt to taste
• Red chilli powder
• Garam Masala
• Amchur powder
• Coriander leaves

Method :

For Pakoras : 

Roughly chop onions and keep it ready .In a bowl add besan flour + salt + redchilli powder and mix it well and add water to make it like a batter ...In a kadai add oil for deep frying and when it is hot ...add the onions to the batter and slowly add it to the hot oil and deep fry it till done ...Drain it and keep it aside ...

For Kadi : 

In a bowl add beasn flour + yogurt + water and make it in a thin paste .. Chop onions and keep it ready ...Heat a tsp of oil and temper it with mustard seeds + cumin seeds +ajwain + methi and once it is done add the onions + salt +red chilli powder and fry well bring the stove to sim , and add the yogurt + besan batter and add turmeric powder and allow it to boil well , keep stirring it often and when it gets thick consistency add the garam masala powder + amchur powder and garnish it with coriander leaves ...when about to serve add the pakoras and have it with hot rice or roti.

Cabbage Kofta curry - II

Ingredients needed :

• Cabbage
• Channa dhal - 1 cup
• Gram flour - 2 tsp.
• Onions - 2
• Tomato - 2
• Jeera - 1/4 tsp.
• Turmeric powder - 1/4 tsp.
• Dhaniya Powder - 1/4 tsp.
• Chilli powder - 1/2 tsp.
• Salt
• Oil

Method :

Soak Channa dhall for 3-4 hours and cook it in a saucepan by adding little water, see to it is not over cooked...Clean and chop cabbage , Onions and Tomatoes finely ... In a kadai add little water + salt cook cabbage till done ...then strain the water if excess any ...In a bowl add cooked channa dhall + cabbage + gramflour , bind them together and make like a small size balls ...and keep it ready ...in a kadai add little oil + jeera + onions + req. salt and fry well then add tomatoes + turmeric powder + dhaniya powder + chilli powder + little water and allow it to cook well ...meanwhile , either u can deep fry the koftas or in a paniyaram pan fry these koftas well and keep it ready . once the onion - tomato gravy is ready , if needed u can also add chopped corriander leaves ...and few mins before serving add these koftas to the gravy and mix it gently so that koftas don't get breaked ...

Goes excellent with chapathis. Saw this here . I have tried the other method , ... but I liked this one and it is a healthy version too..