What do u think about this dish???

Which dish do u remember when u think of Pumkin??? Fry, Curry, kheer… If not u I just cud think only about these.
One fine day I see pumkin calling my name loud from my fridge… telling me ‘Hey Gal y r u gonna leave me rotten’ then I pitied on the pumpkin nd thought il take them out n now wht do do vth it??? My thoughts stiked to paratha nd kofta… I always tasted veg kofta… but Kofta’s vth pumpkin??? Never tried??? Now after this recipe I m sure all u guys will try bcoz it turns out to be lovely. I searched for the sanjeev kapoor book nd found beg kota recipe in it( I can always rely on his recipes bcoz they turn out to be indulging)… I replaced all the veggies with pumpkin.
Now after the curry I had to do some roti/chaps/paratha…. I decided for pumpkin paratha bcoz I had to empty pumpkin so tht it doesn cry in my fridge. Nd yepppppy I did.
Now to the recipe:
Ingredients

For Koftas

1 bowl grated pumpkin
2 tsp lemon juice
1 tblsp. gram flour
1 tsp sugar.
1 tsp coriander leaves
oil for deep fry
salt and chilli powder to taste

For Gravy

1 bowl cashewnut paste (I used ½ bowl cashew nut paste nd half bowl almond paste)
2 onions (finely Chopped)
1 bowl Yogurt
2 tbl sp fresh cream
salt, chilli powder, turmeric powder to taste
1 tsp sugar
1 tsp ginger and garlic paste
3 tomatoes (grinded)
2 tblsp butter
1tsp coriander leaves

Method:
To make Koftas, mix grated pumpkin, lemon juice, salt, chilli powder, corriander leaves, sugar and gram flour.
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Roll out into small balls and deep fry.
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For the gravy
Heat butter in a pan, add onions, fry until light brown.
Then add grinded tomatoes, ginger garlic paste, cashewnut paste, yogurt, freash cream, salt, chilli powder, turmeric powder, coriander leaves and sugar.
Cook until the gravy becomes little thick and then add the koftas.
Remove from flame after a min or 2.
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Serve Hot with Parathas.

For the Parathas:
1 Cups Whole wheat flour
1/2 cup grated Pumpkin (we call it Lal Bhopla here, the flat round variety)
2 tsp chopped fresh green coriander leaves
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp amchur powder
1/2 tsp jeera powder
Salt as per taste

Method:
In a pan add pumpkin and cook for about 5 minutes and keep it aside.

 Now combine all the ingredients in a bowl.Pumpkin contains lots of water, so knead the dough it. Use more water if required and knead into a soft dough. Make small lime size balls of the dough.Roll out each ball on a flat surface with a rolling pin into a circle(mine came like some Map though). Dust some flour if required. On a hot griddle/tava, cook each paratha on both sides applying little ghee on both sides.
Serve hot.
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P.S -Actually u can make a dough with wheat flour and add all the masala to the pumkin and stuff it into the dough. (I had tried tht but cudn succeed so I mixed everything together).
Now tell me what do u think about this dish???
PhotobucketTastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Ciao




Comments

Pavithra said…
He he nice right up dearie.. looks gorgeous and yummy .. the gravy looks so creamy wish i could taste both. Real tempting meal.
Sushma Mallya said…
wow aps such a great idea to use pumpkin this way...gravy looks so rich and creamy...just loved the colour of it as well as the pic..really an eye catching one...Have bookmarked it...will surely try it this weekend
Malar Gandhi said…
Dear,

http://www.kitchentantra.com/2009/09/plagiarism-updated.html

Malar
Priya said…
Wow this kofta curry looks tremendous APs, this gravy looks so rich and creamy...tempting dish dear..
Mythreyi Dilip said…
Thats very innovative Aps! Both Kofta and parathas looks yummy. Sometimes i used to wonder what new dish can be prepared with pumpkin, thanks for sharing:)
Love the color of the gravy....looks spicy and creamy....love that roti's too...perfect in shape...
Anonymous said…
hi Got some fab Mysore Pak all the way from 'Mera Bharat Mahan' for Diwali, but its too sweet and we just cannot eat it. But at the same time I cannot accept the fact that its that I have to throw it away. Can anybody make suggestions about how to reuse it to make other deserts. I having a big dinner party on sat at home, so can def use it. I had seen some recipes on web few years back about using pedhas etc, but cant find the link........Please please help. s
Aps said…
@ Anon.... U can make a mixture of milk nd sugar adding saffron nd nuts (milk is to be thickened nd reduced t half then add sugar saffron nd nuts....) at the end cut the mysore paak nd place in a bowl ad the chilled milk nd serve... I guess this will help u :)... Have a great party if u have ne doubt do mail me @ aps.kitchen@gmail.com
Pari said…
Hi. First time here and have been quite busy exploring your blog. The koftas and the curry look absolutely yummilicious.Love the colour, fabulous dear.
Do find time to drop by
http://cooking-goodfood.blogspot.com

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