Kotu ke chilade/कोटू के चिल्ले /फलाहार का खाना (Low Fat Pan cakes of Buck Wheat Flour)

Kotu Ka Chilada (Pan cake of Buck wheat flour)

Kotu (Buck Wheat) is a dark brown / black seed having 2-3 needles like spikes. The brown cover is hard and non-edible. The core is white and the edible part of Kotu. Normally after cleaning the Kotu seeds are ground to powder and sieved to get Greyish color Kotu flour. Kotu flour is used during fasting all over the India. In Northern India when fasting is done during Navratri, Shiv Ratri, and Krishna Janam ashtami grains and cereal are not taken on fasting day thus the fasting food consists of Sabudana Khichadi, Aloo Gutuk, Kotu ke Chilade and Tal Makhana kheer for dessert. Kotu ke Chilade are very good for snacks also.

Preparation Time: 1 hr.(soaking time)

Cooking Time: 30 min

Servings: 6 Medium size Chilade

Ingredients Required for Making Kotu ke Chilade:

• 250 gm. Kotu ka Atta (kotu flour, Buck wheat flour)

• 50 ml. Ghee (clarified butter)

• Salt (optional)

• Water

Directions For Making Kotu Ke Chilade:

• Take kotu flour in a bowl and add 100 ml water.

• Mix nicely to make a smooth paste.

• Add another 100 ml. water, mix and cover.

• Keep aside for 60 min. for the flour to soak in water.

• The batter should be of pourable consistency.

Batter for Kotu ke Chilade

• Spread 3-4 drops of  ghee on a tawa and heat.

Non-stick Tawa being heated with 4 drops of Ghee

•  When the tawa is hot pour one big ladle (approximately 40-50ml.) batter and spread it to round shape on the tawa.

Batter on the hot Tawa

• Cook on low medium heat till the surface starts drying.

Kotu Ka Chilada being cooked on one side 

•  Sprinkle 1ml. ghee from the edges of chilada.

• Cover and cook for 1 min.

• Remove the cover and pry the edges carefully.

• Turn the chilada carefully and spread 1ml. ghee from the edges again.

The batter spread to a round and cooked on one side to light brown color

• Cook for 1 min. the color of the chilada will becomes brownish.

• Remove from tawa and serve with Aloo Gutuk, Chutney and Pahari Kheere Ka Raita.

Kotu Ka Chilada (Pan cake of Buck wheat flour) http://jyotsna-pant.blogspot.com/2012/07/aloo-gutuk-potato-vegetable-kumauni.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.com/2012/07/pahari-kheere-ka-raita-cucumber-and.html

 https://jyotsna-pant.blogspot.com/2012/07/aloo-gutuk-potato-vegetable-kumauni.html?m=0

Tips:

• Use Non-stick tawa. It is easier to make Chilade on non-stick tawa and the amount of ghee consumed also reduces.

• The tawa should not be very hot when batter is poured else spreading the batter will become impossible.

• If you are not using non-stick tawa then make sure your tawa is thick one.

Suggested Variations:

• Finely cut green chili and coriander sprigs can be sprinkled on the batter after spreading it.

• Little sugar can be added to the batter to give the chilade sweet taste and it will also add color and creepiness to the chilade.

Patta Gobhi (Cabbage) kofta

Patta Gobhi (Cabbage) Kofta Sabzi 

Cabbage is one vegetable I had serious aversion since child hood. But my mom made sure all different color and all seasonal vegetables are eaten by all of us. So she used to make stuffed paratha and Koftas from Cabbage and we used to have real good time eating them. With the passage of time the curry has changed but Koftas have remained almost the same.

Cabbage has 47% Vitamin C, Sulphur, Vitamin A, 8% Sodium, $% dietary fibers along with Phosphorous, Magnesium, Potassium and Iron. Except for being high in sodium content cabbage is very good for health.

Those who suffer with hypertension should eat the vegetable of cabbage without salt or with very less salt.

Preparation Time: 30 min.

Cooking Time: 60 min

Servings:

Ingredients Required for making Patta Gobhi Koftas:

• 250 gm. Patta Gobhi (Cabbage)

• 100 gm.Besan

• 2-3 Green chilies

• 2-3 Sprigs of fresh coriander leaves

• 1/2 Tea spoon Ajwain

• Salt to taste

• 100 ml. oil for frying

Ingredients required for Gravy:

• 2 Medium size Onions

Onion

• 3-4 Cloves of Garlic

Garlic

• 2-3 cm. Ginger piece

• 2 medium size Tomatoes

Tomatoes

• 1 tea spoon Red chili Powder or as per taste 

• 2 Tea spoon Dhaniya powder (coriander seeds powder) 

• 1/2Tea spoon Haldi (Turmeric powder) 

• 1/2Tea spoon Garam masala

• Salt to taste

• 2 Bay leaves

• 1 Inch piece of Cinnamon

Spices for making gravy

• 2-3 Cloves

• 1 black cardamom

• 4-5 Black pepper seeds

• 5 ml. Cooking oil

• 2-3 Tea spoon Cream / Malai) (optional)

Directions For Making Patta Gobhi Kofta:

• Grate Patta Gobhi (cabbage)

• Squeeze maximum juice from grated cabbage.

• Wash and cut the coriander sprigs.

• Cut green chilies.

• Mix

• Grated cabbage

• Besan

• Cut coriander sprigs

• Cut green chilies

• Ajwain

• Salt

• Beat the all of them together to make uniform mixture.

• If required add the juice squeezed from cabbage to make kneed the mixture, instead of water.

• The mixture should not be made too thin, it should be thick enough be made into balls for frying.

Ball for Kofta being made from the cabbage - besan mixture

• Heat oil in a wok and when smoking hot reduce the flame.

• Make balls of the cabbage besan mixture and put it carefully in the hot oil.

Balls of kofta mixture for frying

• Fry with continuous turning to light brown.

Koftas being fried

• Remove and keep aside.

Fried Cabbage (patta gobhi) Koftas

Directions for Making Gravy for the Kofta vegetable:

• Cut onions.

Cut Onions

• Make paste of ginger and garlic or peel and cut ginger and garlic to pieces.

Ginger cut to small pieces

Cut Garlic

• Cut tomatoes to pieces.

Cut Tomato

• Heat 3-4 ml. oil in a thick bottom wok.

• When the oil is hot add 

• Bay leaves 

• Black pepper 

• Cloves

• Black cardamon

• Cinnamon

Bay leave,pepper,cloves,cinnamon,cardamom added to hot oil

• And cook for 30 sec.

• Add cut onions and cook on low flame till the onions become light brown in color.

• Add garlic ginger paste / pieces and cook till the mixture starts leaving the edges of wok

• Add tomato pieces and cook till they become soft and the mixture starts leaving the edges.

Onions ,garlic,ginger,and Tomatoes being cooked with rest of the spices

• Add

• Coriander seed powder

• Turmeric powder

• Garam masala

• Mix and cook for 30sec.

• Take out the mixture from heat and cool it.

Onion and spices cooked and ready to be made to paste

• Remove bay leave,Cardamon,cinnamon from the cooked mixture.

• Make fine paste of the mixture ones it cools.

Paste for gravy

• Heat a wok and put the paste of cooked onion masala in the hot wok.

• Add 150ml. water and cook till it boils with constant stirring.

• Add 250ml. water, mix nicely and cook till it starts boiling.

Water added to the paste and gravy being boiled

• Add salt and mix.

Making Vegetable of Kofta:

• Add Koftas and turn them once.

• Cover and cook for 5min.

• Pour 2 tea spoon cream on the kofta and cook for 1 min.

Cream spread on Koftas

• Switch off the gas and let the Koftas soak in the curry for 10 min.

• Take out in a serving bowl and garnish with cream and coriander leaves / mint leaves

Patta Gobhi (Cabbage) Kofta

Serve Cabbage Kofta vegetable with Roti/paratha/Rice.

Tips:

• Kofta should be fried on low flame, if fried on high flame then they will become brown from outside with inner core remaining uncooked.

• Do not squeeze the juice from grated cabbage.

• Do not cook kofta for long time, they may dissolve.

• Make the paste for gravy in excess and store it in the fridge and use when you will require making gravy in hurry.

• Add cream in last just a minute before switching off the gas.

Suggested Variations:

• Add 1-2 tea spoon roasted besan to the gravy before all water is added this will increase the smoothness and thickness of gravy.
• Add 3 to 4 teaspoon nicely minced paste of cottage cheese to gravy paste while making gravy for koftas. 
•  Adding one slice of Amul cheese  gives silky texture to gravy. Also enhances the taste. 
• Oil less gravy paste can be made and stored in freezer. Defrost it. Take out the amount to be used. Heat oil, temper it with whole spices mentioned in ingredients, add the oil less gravy paste. Cook for a minute or so. Add paneer, cheese. Cook for a minute. Add water. Rest as mentioned in direction earlier. 

https://jyotsna-pant.blogspot.com/2020/04/oil-less-indian-curry-paste-onion.html?m=0