A NO ONION,NO GARLIC RECIPE
       
      The original recipe uses broccoli,since me and my hubby don't like broccoli,I tried with cauliflower.. I liked this recipe when I tasted first time at Sangeeta’s house,though she had made with broccoli…I asked her the recipe,but she was not able to give that time…Since she told me the recipe source,I just got the cookbook from Library ..

Recipe source : Nita mehta,modified a bit according to my taste

Ingredients

For Kofta:

Cauliflower,grated	1 & 1/2 to 2 cups
Potatoes	3 nos.,boiled & Mashed
Cornflour	1 & 1/2 tblsp
Garam masala	1/4 tsp
Chat masala	1/4 tsp
Pepper powder	1/4 tsp
Baking powder	1 pinch
Salt	As needed(3/4 tsp)
Oil	For deep frying
Cheese stick	1, Cut into 8

For Gravy

Tomato puree	1 cup
Oil/Ghee	2 tsp
Jeera/Cumin seed	1 tsp
Ginger chopped	1 tsp
GInger paste	1 tsp
Garam masala Powder	1/2 tsp
Red chilli powder	1/2 tsp
Coriander powder	1 & 1/2 tsp
Salt	As needed
Coriander leaves,chopped	4 tbslp
Milk	1 cup
Cream	1/4 cup

 

Method:

1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
4. Make small balls,by keeping the cheese cubes inside as shown in the picture.
5. Deep fry in medium flame till golden brown and keep aside.
6. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree
7. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
8. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
9. Add milk and cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.

  10.  Yummy cauliflower kofta curry is ready to enjoy with roties or any pulavs.

I dint add cream,just added milk… It was really yummy ,just melt in ur mouth,my kid loved and enjoyed thoroughly!!I am trying no onoin no garlic recipe for the first time and totally satisfied with the taste!

Notes:

FOR LOW FAT VERSION: I have made this with cheese in the middle,you can skip that and make just the koftas and pan fry the balls in paniyaram pan. You can try stuffing grated paneer or some mixed grated vegetables(carrot,cabbage and capsicum) too instead cheese for a different version.

                           This is my favourite,because I am a big fan of brinjal. I became a great fan of this vangibath,when I was staying in hostel and enjoyed this one in our hostel mess. I could not recreate the same taste,but definitely a very close taste  to that iyer mess in SRC Trichy. Most of the Hostel mess will be a night mare,only we had almost a good time.Especially after noon lunch will be as good as home food! We had no problem....This vangibath will be once in a month...but it will be so flavour ful!!!

You too can try this,I assure it will come out nice:) I am glad to send this to Srivalli's Rice mela Event! 

Ingredients:

Brinjal( I used long purple variety)	1 and a half
Rice (Long grain/basmati)	1 cup
Tamarind	1 small gooseberry sized
Turmeric	1/4 tsp
Green chillies	2 nos.
Curry leaves	1 sprig
Ghee	1 tblsp
Salt	As needed
Ginger	1 inch piece
Oil	1 tblsp
Cloves	2
Elachi	2
Bay leaves	1 or 2
Cinnamon	1 inch piece

TO Roast and grind:

Coconut, grated	2 tblsp
channa dal	1 tblsp
Urad dal	1 tsp
Coriander seeds	1 tsp
pepper corns	5-7 nos.
Red chilli	3 nos.

Seasoning:

Mustard	1 tsp
Urad dal	1 tsp
Channa dal	1 tsp
Hing/Asafetida	3 pinches

 

Method:

1. Soak rice for half an hour,heat ghee in a kadai and add cloves,elachi,cinnamon,bay leaves and fry and add to rice and cook it with salt( I used 1:2 , rice : water ratio) You can skip this part and just cook the rice alone and add the whole garam masalas-cloves,elachi,cinnamon,bay leaves while you season,a easier way!
2. Cool the cooked rice and keep aside.
3. Roast all the ingredients under "To roast and grind" table to golden brown/nice aroma rises....except coconut...coconut can be roasted very slightly.
4. Cool it and powder it and keep aside.
5. Cut brinjal into finger length strips and keep it immersed in water till use,cut ginger into thin strips and slit the green chillies.
6. Extract tamarind juice from the tamarind.
7. Heat the kadai with a tsp oil and add the seasoning items and roast it nicely. After done add ginger,green chillies and curry leaves.Add brinjals with turmeric and fry till soft.
8. Add the tamarind juice,required salt for brinjal and bring it to boil. Add the ground masala and simmer for 3 minutes or till brinjal gets cooked.
9. Take care that brinjal doesn't gets mashed.
10. At the end the masala will become a thick paste and shiny.
11. Check for salt Add this to rice and mix carefully. You can garnish with coriander leaves if u want.Serve hot with raita of your choice. I had with amma’s vadam

Notes:

You can chop the brinjals finely if you like it that way…

Ingredients: ( Makes around 15-18 bondas)

Urad dal(whole)/Vellai muzhu ulundu	1/2 cup heaped
Fresh coconut bits	2 tblsp
Black pepper	1 tblsp
Asafoetida	1/4 tsp
Salt	1/2 tsp(approx.)
Coriander & curry leaves	chopped-2 tblsp
Rice flour	1-2 tsp
Green chilli,ginger	Optional
Oil	To deep fry

Method:

1. Soak urad dal for 2-3 hours and grind with less water until fluffy and smooth.
2. Add chopped coconut bits,salt,asafoetida,coriander/curry leaves,rice flour,black pepper and mix well.
3. Heat oil in kadai and keep a small bowl of water to grease your hand,grease ur hand well with water and make small desired sized balls.
4. Drop in oil carefully. Lower the flame and cook both sides until golden in colour. When you turn over to cook the other side,you can keep the flame in medium high. Just make sure the inside gets cooked. For this you have to cook slowly.
5. Drain in paper towel and enjoy the hot, crisp bondas!

We had it with coconut chutney, which is the best combo!

Notes

I used only little more than 1/4 cup water. This varies upon the uraad dal quality. If your batter is not good for making shapes,keep in the fridge for an hour and then try making. If you want you can add a green chilli and a piece of ginger while grinding. You can also add a tsp of jeera along with pepper. If your urad dal is old and less in quality, you may not get more volume of batter,apparently you will get less numbers of bondas.

        we eat aapam with sweetened(with jaggery) coconut milk.  But when we had our dinner last month in ‘Mango tree’ restaurant here in SG, for aapam we ordered ‘Vegetable Ishtu’ from their menu. Till then I have not tasted any stew. It was so simple,plain,pure white,with veggies and only the ginger flavour that wafted from the stew. For me it was smelling like the potato masala we make for poori,but with the richness of coconut milk and onion, it was just tasting and smelling divinely!  So I tried at home,with recipe adapted from Divya’s blog slightly,also keeping in mind of what I had in the restaurant. I could not get the pure white they had,but tasted the same!

Ingredients:

Coconut gratings	scrapped from 1 coconut
Carrot and potato	1 each
Beans and cauliflower florets	6-8
Ginger,grated	1 tblsp
Green chilli	2
Curry leaves	1 sprig
Salt	As needed
Oil	2 tsp

Method:

1. First grind the coconut with 1/2 – 3/4 cup water and grind till smooth and extract the thick milk using a strainer.
2. Again add 1 cup warm water to the coconut gratings and grind for a minute and take the thin extract from the coconut.
3. Cut the veggies to thin stripes (I used baby beans) as shown in the picture. Slit the green chillies and onion. Heat pan with oil add ginger,greenchillies ,curry leaves,followed by onion.( I tried adding bay leaf and elachi,but took it off in the middle as it dominated the other flavors. So I omitted in the ingredients)
4. Cook in medium flame,taking care, not to turn the onion colour. It should just be transparent. Boil the veggies with salt and the thin coconut milk along with this fried onion.
5. Let the veggies cook (without turning the veggies mushy),then add the thick coconut milk,just keep in low flame for a minute and put of the stove.

Stew is ready to enjoy with aapam! The onion,ginger and curry leaves along with coconut milk makes the stew smell divinely!

Notes:

My hubby said they had tempered with whole black pepper corns and no green chillies were there. So you may try that too. That way i thought the greenish shade in the stew can also be avoided. Try not to change the colour of onion as it will change the stew colour too… I added the veggies that I saw in the restaurant…