From my childhood I have a habit of collecting the interesting articles from the news papers. Now when I look back to those articles, they seem to be nothing in this fastly growing internet age ( as everything is available in the net), but definetly interesting and important at that point of time. And one of the important things which I used to collect without fail was Cooking articles from Eenadu sunday magazine. I have been collecting cooking articles from almost 12 years. Even other magazines also used to feature the cooking articles, but I used to like eenadu`s. The thing which attracted me was, the presentation. I tried them only after my marriage, infact I started cooking after marriage. My mom always used to crack jokes on me about my recipe collection, since I never ever did anything in my mom` kitchen. Even now, whenever I go to my mom`s house, I don`t help her in kitchen. Neither I help her nor she asks me some help. Parents are so kind right, they don`t want their kids to work and get tired even for couple of minutes. Ahh,,,,where am I going… now coming to this potato noodles in veg gravy recipe, the idea of doing potato noodles is based on one of the Eenadu`s recipes. I don`t remember recipe properly since I did not get my heavy recipe file here becoz of the weight reasons. The airlines to Tokyo do not allow more than 33 kg per person. I know I know, I am deviating from the main point. Now seriously to the recipe…… So here comes my recipe for JFI-Potato.

                                                            Potato Noodles in Veg Gravy

Potato Noodles :
Source : Eenadu sunday magazine.

Ingredients:
Boiled potatoes – 3 medium sized
All purpose flour – 2-3 cups
Coriander leaves 3 tbspn
Garam masala – 2tbspn
salt acc to taste
Oil – for deep frying

                                                                  Muruku Maker

Method:
1.Mash the boiled potatoe properly without any lumps.
2.Add all-purpose flour( add acc to consistency), salt, garam masala, coriander leaves. Mix well.
3.The dough should have smooth consistency and should be able make free move through the muruku maker.
4.Heat the oil under medium heat, untill hot. Now, take a small portion of dough, put in the muruku maker and press the muruku maker over hot oil, making concentric cirlces. Fry both sides till u get golden color.
5.Keep the fried potato noodles aside for veg gravy.
These potato noodles can be taken as snacks with evening tea, can be used with following veg gravy, with soups.

                                                                      Potato Noodles

Notes :
1.I used 2 tbsp of garam masala in the potato noodles. But do remember that even gravy will also have spices. So, be careful using garam masala here.
2.I did not mash the potatoes properly, which was my mistake. Mash properly in order to have smooth flow of dough through the holes of Muruku maker.
3.I used corinder leaves in dough. Curry leaves can also be used.
4.Don t fry them for longer time, as they ll turn brown easily.
5.Potato noodles can be stored upto 2 days in airtight container.

Veg Gravy:
source: Mom

Ingredients:
Boiled potatoes – 2 medium sized
Cauliflower – 1 cup
soya chunks – 1/2 cup
Green Peas – 1/2 cup
Tomato – 1/2 cup
Carrot – 1/4 cup
Onion – 1 medium sized
Finely chopped ginger – 1/2 tspn
Crushed garlic – 2 pods
Red chillie powder – acc to ur spice level
Garam masala – acc to ur spice level
Coriander leaves – Optional
Curry Leavs – 5-6
Cloves – 3
Cinnamon – a small stick
Jeera – 1-2 tspn
Turmeric – a pinch
Salt – acc to taste
Oil – 2 tbspn

Method:
1.First boil the vegetables.
2.Heat oil in a pan, add clove, cinnamon, jeera, and turmeric. When jeers starts popping, add curry leaves, ginger n garlic. Fry for about 3 min and add chopped onions.
3.Add garam masala, salt and mix properly.
4.When you find onions turn golden brown, add tomatoes and let it cook for sometime by keeping the lid. This is the main step as this is the base gravy.
Adding redchillie powder and water should be done at this step.
5.Now add all cooked vegetables and mix them gently.
6.Remove from the fire after 5-7 min.
7.Garnish with coriander leaves.

Serving : Take the veg gravy in a serving bowl an put the potato noodles on top. Do this just before serving. Have with rice, chapathi, naan, poori,..
 

                                                        Potato Noodles in Veg gravy

Notes:
1..Beans and capsicum can also be used, which I usually use.
2.I used tinned tomato chopped.
3.I prefer coriander leaves to coriander powder.
4.I pressure cooked potato, cauliflower, carrot and boiled the green peas, soyachunks in hot water for abt 10 min.
5.To make the gravy little rich, either add the brown onion paste in step 3 or add cashewnut paste.

                                               Malai Kofta Curry

Source : http://vineelascooking.blogspot.com/

Ingredients for the Kofta:

Potatoes – 2 boiled
Paneer – ½ cup
Heavy Cream – 2 tspn
Beans – ¼ cup,boiled
Peas – ¼ cup, boiled
Red chilli powder
Coriander powder
Garam masala powder
Besan – 2 tspn
Salt to Taste
Oil for frying

Ingredients for gravy:

Onions,chopped – 1 big
Tomato – 1 medium sized
Ginger-Garllic Paste – 1 Tablespoon
Red chilli – 1, Jeera – 1 tspoon
Turmeric – a pinch
Garam masala powder
corainder powder ; Heavy cream – 2 -3 tspoon
Poppy seeds pwd – 4 tspn,fried witout oil

NOTE : Use garam masala pwdr, coriander powder according to your spice levels. Whenever I do this type of curries or any biryani I prefer adding garam masala and coriander powder more when compared to red chilli powder.

Method:

KOFTAS :
1.Mash the boiled potatoes and add grated paneer,heavy cream(2 tspoon)and all the ingredients one by one and mix them well.
2.Make round shaped koftas (with this mixture) and deep fry these koftas to golden brown color.

                                         Deep fried malai koftas

GRAVY :
1.Heat Oil in a pan, and fry onions until translucent .
2.Remove from fire and grind it into a paste. Set aside.
3.Fry the chopped tomato and grind it into paste.
4.Heat a tsp of oil, add red chilli, jeera and fry the onion paste(from step 1&2), Ginger garlic paste for 1 minute and add tomato puree and mix and cook until raw smell goes and starts thickening.At this stage, add garam masala powder,coriander powder,red chilli powder, salt and stir well.
5.Grind the fried poppy seeds into a fine paste by adding sufficient water.Add this ground paste to gravy and mix well. 
6.Cook til the gravy becomes thicken and add heavy cream.
7.Add the deep fried koftas before serving.Serve with Biryani, Naan, Chapathi, roti telur,..
 
Thankyou Vineela  for sharing such a nice recipe,…..it came out well.