Kofta is a kind of meatball dish. How about curry out of it? I already shared the recipe for prawn cutlets with you, where I used prawn to make a cutlet out of kofta. This time in this recipe, let me show you to prepare curry based on prawn kofta. This curry goes well with plain rice. Let’s get started!

Preparation Time: 20 mins	Recipe Servings: 4
Cook Time: 40 mins	Download Recipe
Total Time: 60 mins

Ingredients for Prawn Kofta Curry:

1. Prawn Kofta balls
2. 3 tbsp Oil
3. 1 finely chopped Onion
4. 2 Green Chilly [with slit]
5. 1/2 tbsp Ginger Garlic Paste
6. 1 finely chopped Tomato
7. 1/4 tsp Turmeric Powder
8. 1 tsp Coriander Powder
9. 1/2 tsp Chilly Powder
10. 1/2 tsp Garam Masala
11. 2 tbsp Curd/Yogurt
12. 1.5 cups Thick Coconut Milk
13. Salt as needed
14. 2 tbsp finely chopped Coriander leaves

Step 1 – Prawn Kofta Preparation:

You’ve to make the dough for preparing prawn kofta. Refer to this recipe link to do so. Make small balls out of the dough. Take a vessel and add oil as needed for frying. Keep the flame at medium heat and put all the balls one by one. Fry till it turns golden brown. Keep these prawn kofta balls for making curry.

Step 2 – Making Prawn Kofta Curry:

Get a pan with 3 tbsp of oil. Add one finely chopped onion, two green chilly with slit, and saute it for a minute. Put 1/2 tbsp of ginger garlic paste and fry it till the raw smell goes out.

Mix one finely chopped tomato and saute it for a minute. Add 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of chilly powder, 1/2 tsp of garam masala, and mix well.

Pour 2 tbsp of curd/yogurt, 1.5 cups of thick coconut milk, and add the required salt as per your preference. Cover with lid and cook for 10 minutes with medium heat.

Scrap the edges and add all the fried kofta balls and 2 tbsp of finely chopped coriander leaves. Cover it again and cook for also 5 minutes with low heat. Turn off the flame and let the prawn kofta curry rest for 10 minutes before serving. It’s ready to serve!

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I hope you might have heard about this recipe rarely. This recipe is called Motladdu, which is sweet and crispy crackers. It is one of the recipes I learned from my mom, and I love it. You can serve this during snack time. If you’d like to have it without sweet flavor, don’t follow the last step. Even you can serve Motladdu without adding sugar syrup. Let’s get started!

Preparation Time: 20 mins	Recipe Servings: 8
Cook Time: 40 mins	Yields: 50-55
Total Time: 60 mins	Download Recipe

Ingredients:

1. 2 cups Maida
2. 50 g Ghee [melted]
3. 1/2 cup Sugar
4. 1/2 cup Water
5. 4 pods crushed Cardamom [optional]

Step 1 – Making Dough:

Get 2 cups of plain flour/maida in a bowl. Add 50g of melted ghee, crumble it and mix well. Pour required water to make dough smooth. Once the dough is ready, let it rest for 10 minutes.

Make small sized balls out of it. Take one ball and dust it with flour. Roll it as a thin sheet. Cut into four pieces and fold the sheet with jagged edges to shape as shown in the video. Repeat the process for the entire dough. Take a plate with dusted flour to avoid sticking and place all the twisted pieces in it for frying in the next step.

Step 2 – Making Motladdu:

Heat oil for frying. Drop one by one in hot oil. Keep the flame with medium heat. Fry till it gets light golden brown. It’s ready to mix with sugar syrup. Either You can serve as it is or add sugar to it. I let you know how to make sugar syrup to make sweet Motladdu.

Step 3 – Making Sugar Syrup:

Take a pan and put 1/2 cup of sugar. You can take more depending on your sweet preference. Pour 1/2 cup of water into it. Optionally, you can put four crushed pods of cardamom. Keep the flame with medium heat and cook till it turns into string consistency.

Turn off the flame and pour this sugar syrup into the prepared Motladdu. Sprinkle some rice flour over it and mix well. You’d get 50-55 yields for this ingredient. Now, sweet-flavored Motladdu is ready to enjoy!

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Last time, I showed you the recipe to make chicken mandi. As a sidedish for it, Let me share this mandi chutney with you that goes well with and increases the taste of chicken mandi. This recipe is easy to make in less than 5 minutes. Why wait? Let me get started!

Preparation Time: 5 mins	Recipe Servings: 4
Cook Time: 0 mins	Download Recipe
Total Time: 5 mins

Ingredients:

1. 4 de seeded and chopped Tomato
2. 2 chopped Green Chilly
3. 4 small cloves chopped Garlic
4. 6 Mint leaves
5. 1 handful Coriander leaves
6. 1 tbsp Lemon Juice
7. 1/4 tsp Cumin Powder
8. 1/4 tsp Black Pepper Powder
9. Salt as needed

Step 1 – Making Mandi Chutney:

Take a mixie jar. Add four seed removed chopped tomatoes, two finely chopped green chilly, four small cloves chopped garlic, six mint leaves, one handful of coriander leaves, 1 tbsp of lemon juice, 1/4 tsp of cumin powder, 1/4 tsp of black pepper powder, and required salt as per your preference to it. Just grind it into a smooth paste. In just less than 5 minutes, mandi chutney is ready!

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Let’s taste Arabian flavored Chicken Mandi Rice this week. This recipe is a traditional dish that originated from Yemen, which is tasty. Though It needs a special kind of oven called Tandoor, I made it using pan and cooking vessels. This recipe goes well with Mandi chutney that I’d share with you next time. Let’s get started!

Preparation Time: 15 mins
Cook Time: 1 hr 10 mins	Recipe Servings: 4
Total Time: 1 hr 25 mins

Ingredients for Mandi Masala:

1. 2 tsp Coriander Seeds
2. 1 tsp Black Pepper
3. 1/2 tsp Fennel Seeds
4. 1 tsp Cumin Seeds
5. 4 Cinnamon Stick
6. 10 Cloves
7. 8 Green Cardamom
8. 1 Black Cardamom [Optional]
9. 1 small piece Nutmeg
10. 1 Bayleaf

Ingredients for Chicken Marination:

1. 1 tsp Chilly Powder
2. 1 tsp Salt
3. 1 tbsp Lemon Juice
4. 1 tbsp Oil
5. 4 to 5 strands Saffron [Soaked in 1/4 cup of hot water]
6. 1 kg Chicken [4 big pieces]

Ingredients for Mandi Rice:

1. 2 tbsp Oil
2. 1 finely chopped Onion
3. 2 finely chopped Green Chilly
4. 1 tsp Mandi Masala
5. 1 tbsp Ginger Garlic Paste
6. 1/2 cup Chicken Stock
7. 2.5 cups Water
8. Salt as needed
9. 2 cups Basmati Rice [Soaked for an hour]
10. 1 tbsp Coriander leaves
11. 1 tbsp Coriander leaves
12. Some roasted almonds and cashews
13. 1 piece Burning Charcoal
14. 1 tsp Melted Butter

Step 1 – Mandi Masala Preparation:

Take a pan and add 2 tsp of coriander seeds. Add 1 tsp of black pepper, 1/2 tsp of fennel seeds, 1 tsp of cumin seeds, four cinnamon sticks, and ten cloves.

Add eight green cardamoms, optionally one black cardamom, one small piece of nutmeg, one bay leaf, and dry roast it for a minute with low heat. Once the mixture is cool down, grind it to make a fine powder. Keep the stuff aside.

Step 2 – Chicken Marination:

Add all the prepared fine powder except 1 tsp of it in a bowl. Reserve that 1 tsp for rice in a later step. Put 1 tsp of chilly powder, 1 tsp of salt, and 1 tbsp of lemon juice.

Add 1 tbsp of oil, 4 to 5 strands of saffron soaked in 1/4 cup of hot water, and mix it to get a masala alike. Take 1kg of chicken in 4 big pieces and apply the masala over it. Marinate it overnight or at least 2 hours. Then the marinated chicken is ready.

Step 3 – Chicken Preparation:

Add the marinated chicken to a pan with its marinade. Cook it for 15 minutes with a covered lid at medium heat. Make sure that the chicken cooked well. Separate the chicken pieces and their chicken stock in a different bowl. You’d use this marinade for rice. Do shallow fry the chicken now with medium heat. Keep this chicken aside.

Step 4 – Making Mandi Rice:

Take a cooking vessel, pour 2 tbsp of oil, and keep the flame at medium heat. Add one finely chopped onion, two finely chopped green chilly, and fry for a minute. Add 1 tsp of mandi masala, which you reserved in step 2.
Mix it well. Add 1 tbsp of ginger garlic paste and cook until the raw smell goes out. Pour 1/2 cup of chicken stock along with 2.5 cups of water. The ratio of water for a cup of rice is as follows. That is, take for basmati rice 1:1.5 cups of water. I use chicken stock to compensate for the water.

Add salt as needed. Boil with high heat. Put 2 cups of basmati rice into it, 1 tbsp of coriander leaves, and mix well. Cover and cook for another 7-8 minutes with high heat this time. Reduce the flame to low heat. Cover it and cook for another 10 minutes with low heat. Turn off the flame, then.

Place the prepared chicken on top of the rice layer along with 1 tbsp of coriander leaves. Add some roasted almonds and cashews into it. Place a small heat-tolerant bowl over it and put one piece of burning charcoal on it. Pour 1 tsp of melted butter over the burning charcoal and cover with a lid immediately. Let it be for some time. Now the chicken mandi is ready. Enjoy it with mandi chutney with your family!

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I hope you’d enjoy your Pongal festival with your family. As my kind wishes, Let me share the traditional sweet and milk pachoru rice recipe with you; likely, you can call it Chakkarai Pongal. I made this out of coconut milk and jaggery, which adds pachoru flavor to this rice. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 4
Cook Time: 60 mins	Download Recipe
Total Time: 1 hr 10 mins

Ingredients:

1. 1/2 tsp Fennel Seeds
2. 4 pods Cardamom
3. 3/4 cup Jaggery
4. 6 1/2 cup Water
5. Salt as needed
6. 3/4 cup Raw Rice
7. 3/4 cup Thick Coconut Milk

Step 1 – Making Fennel Cardamom Powder:

Take a mixie jar, add 1/2 tsp of fennel seeds, and four pods of cardamom into it. Grind it to get a coarse fennel cardamom powder.

Step 2 – Jaggery Preparation:

Take a pan, add 3/4 cup of jaggery with 1/2 cup of water, and mix it well. Cook at medium heat till jaggery melts. Keep this stuff aside.

Step 3 – Making Pachoru:

Take another pan and pour 6 cups of water. Add salt as per your preference. Add the fennel cardamom coarse powder as made earlier, and wait until it boils at medium heat.

Then add 3/4 cup of raw rice, and cook till the rice is cooked thoroughly. Pour the melted jaggery into it and mix well. Let it cook for 5 minutes. Add 3/4 cup of thick coconut milk and mix it well. Cook for another 2-3 minutes. Turn off the flame as the pachoru -milk rice is ready for serving!

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Would you like to have flavored rice with mint leaves? Yes, I’m talking about the Pudina Pulao recipe, otherwise called Mint Pulao. This flavored rice recipe is easy to make and goes well with Raitha for lunch. Make it yourself and enjoy it with your family.

Preparation Time: 20 mins	Recipe Servings: 2
Cook Time: 15 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 2 tbsp Oil
2. 1 tbsp Ghee
3. 1 small stick Cinnamon
4. 4 pods Cardamom
5. 4 Cloves
6. 1 Bay leaf
7. 1 tsp Cumin Seeds
8. 1 medium sliced Onion
9. 3 Green Chilly [with slit]
10. 1 tsp Ginger Garlic Paste
11. Salt as needed
12. 1 tsp Garam Masala
13. 1 cup Pudina/Mint leaves [as paste]
14. Pudina/Mint leaves [few]
15. 1 cup cooked Basmati Rice
16. 2 tbsp Lemon Juice

Step 1 – Making Pudina Pulao:

Take a cooking pan and pour 2 tbsp of oil. Keep the flame at medium heat. Add 1 tbsp of ghee, one small cinnamon stick, four pods of cardamom, four cloves, one bay leaf, 1 tsp of cumin seeds, and fry it till you feel aromatic.

Add one medium sliced onion, three green chilly with slit, and cook for 2 to 3 minutes. Put 1 tsp of ginger garlic paste and fry the mixture till the raw smell goes out. Add salt as per your preference. Add 1 tsp of garam masala and mix well. It’s time to add a crucial ingredient, i.e., add 1 cup of pudina/mint leaves as paste and cook till the oil separates.

Put some raw pudina leaves as well and mix them. Put 1 cup of cooked basmati rice to it and mix it well to make the rice coated. You can use any rice for this recipe. Pour 2 tbsp of lemon juice, mix it well and turn off the flame.

Finally, garnish with some fried cashews and mint leaves. Pudina/Mint pulao is ready for serving!

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Are you fond of cutlets? If you are, today you’d enjoy my cutlets recipe made out of prawn. You can make this recipe in three steps using the listed ingredients. You can enjoy this either as a side dish or snack. Happy making by yourself!

Preparation Time: 15 mins	Recipe Servings: 4
Cook Time: 20 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 1/2 cup Prawn 
2. 1/4 tsp Turmeric Powder
3. 1/2 tsp Chilly Powder
4. Salt as needed
5. 2 tbsp Water
6. 1 tbsp Roasted Gram
7. 1 tsp Fennel Seeds
8. 1 inch sized Cinnamon
9. 1/4 cup Coconut
10. Two roughly chopped Green Chilly
11. One medium roughly chopped Onion
12. 3 tbsp Oil

Step 1- Prawn Pre-preparation:

Take 1/2 cup of clean and skin removed prawn in a pan. Add 1/4 tsp of turmeric powder, 1/2 tsp of chilly powder, required salt, 2 tbsp of water, and mix it well. Turn on the flame with medium heat and cook for 5-6 minutes till the water drains out. Turn off the flame and keep the cooked prawn aside.

Step 2 – Cutlet Pre-preparation:

Take a mixie jar and add 1 tbsp of a roasted gram. Add 1 tsp of fennel seeds, broken pieces of 1 inch-sized cinnamon, and grind into a fine powder. Move the powder to another vessel. Take 1/4 cup of coconut in the mixie jar and grind that too to a coarse mixture.

In addition to that coarse mixture, add the cooked prawn, two roughly chopped chilly, one medium roughly chopped onion, required salt, and grind it without water to make a coarse mixture. Now add little water and grind it again to get a fine paste this time. Remember, you made a fine powder earlier? Add this paste with fine powder and knead it well to get a dough to make prawn cutlets. Keep this stuff aside.

Step 3 – Making Prawn Cutlet:

Take a frying vessel and add 3 tbsp of oil. Keep the flame at low heat. Make small dough balls flattened and fry both sides then and there until you see the golden brown everywhere. You can fry many pieces at a time that depends on your frying vessel. Turn off the flame as the prawn cutlets are ready for serving!

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