Spinach kofta curry (without onion-garlic)

Spinach Kofta Curry

This recipe is adapted from Sanjeev Kapoor's website. Not only is it made without onion and garlic, but best part is this is a great way to sneak in dudhi (lauki) and lal bhopla (red pumpkin) which may not always be appreciated otherwise.

Here's how I make this Spinach Kofta curry:

For the koftas - Mix together boiled, peeled mashed potatoes, grated paneer and chopped spinach in equal proportion. If using frozen spinach, be sure to thaw it and drain out the water. You can also add some finely chopped veggies if desired like green beans and carrots. Add seasonings to taste - salt, red chilli pwd, dhana-jira pwd, ginger paste, little sugar and chat masala. Mix well and add little corn flour to bind it together so you can form kofta balls. Deep fry, drain and set aside.

For the curry - Heat 3 tsp oil in a kadai. Add 1 inch cinnamon stick, 4 green cardamoms, few black peppercorns and cumin seeds. Fry 2-3 mins on low heat till fragrant. Add 1 cup red pumpkin cubes, 1 cup dudhi cubes and 1 cup chopped tomatoes. Fry well. Add spices to taste - red chilli pwd, cumin pwd, coriander pwd, garam masala pwd and kitchen king masala. Add salt to taste, little sugar and turmeric. Add 1 cup of water, cover and cook on medium heat till veggies get soft. Cool a bit and grind to fine puree along with handful of soaked cashews.

Before serving, heat the curry. You can add 2 tbsp. yogurt and mix well into it. Arrange koftas in the serving bowl and pour the hot curry over it. Serve immediately with roti, paratha or rice.

Pineapple Sheera

Pineapple sheera

Sheera is one of the easiest Indian desserts. And when you add pineapple flavor to it, it becomes even more lip-smacking.

Here's how I make Pineapple Sheera:

1 cup fine rava (sooji)
4 tbsp. ghee
1/4 tsp saffron strands
1 cup pineapple puree (from canned pineapple)
1 cup sugar
1/4 tsp cardamom pwd
Handful of cashews and raisins

Heat the ghee in a thick bottom kadai. Add rava and saffron. Roast on low heat for 15-20 mins, stirring frequently, till fragrant. Add the pineapple puree, mix well, cover and cook on low for 5 mins. Then add sugar, mix well again and cover and cook another 5 mins. In the meanwhile heat little ghee in small pan, fry the cashews till golden, fry the raisins till they plump up. Add these to the sheera along with the cardamom pwd. Mix well and serve.

I like to have sheera warm.

Baklava cups

Baklava cups

This is a very quick, easy and yummy sweet.

Take 1/2 cup mixed nuts chopped roughly. I have used almonds, pistachios, walnuts and pecans. Add 1/4 tsp cinnamon pwd, pinch of salt and about 2 tbsp. honey. Mix well.

Fill ready made phyllo cup shells with above mix. Bake at the lowest oven setting - mine is 180F - for 5 to 10 mins. Drizzle little more honey and serve immediately.