HARYALI KOFTA CURRY

Hi friends this post is about Hudson canola oil. I received a gift hamper from this company with a booklet of delicious and innovative dishes. i make this healthy dish from the book with little changes. i never use canola oil but as mention the properties of Hudson canola oil i am impressed it is ditributed byDalmia CONTINETAL PVT LTD AND AVAIBLE N BIG STORES

I like the logo very much
YOU CAN NOT CHANGE YOUR BODY BUT YOU CAN CHANGE YOUR OIL.
the benefits of this oil as compare to others oil mention in the leaflet are----
1-very high(second highest) content of MUFAwhich reduces the bad cholesterol.high BP
2very high content of Omega-3
3-benificial2;1 content raio of omega 6 PUFAto omega 3.
4-great source of vitamin E,antioxidant
5 and last one of the highest smoking point point of all culinary oil.
as Indian cooking is mostly fried dishes .when we cook any veg we fry the masala as olive oil is best but i think we fried more  olive oil reduces its values as in foreign countries there dishes are cooked in microwave or used as it is.but Indian cooking is not like this so i am of the opinion if get the same benefits in less price then why we can not use this hudson canola oil. i think we have to look into this and must try this oil.
here in this dish i used canola oil and taste is yum
so friends must use this oil and get the health benefit's

Ingredients
spinach-2 cups
boiled alloo2
crumbled tofu--3tbsp
green chili-2 chopped
onion-1chopped
besan-1cup
red chili powder-1/4 tsp
gram Masala-1/4 tsp
ginger grated1/2 tsp
salt to taste
canola oil for fry
Gravy
onion-2
garlic -4-5 pods
ginger grated-1/2 tsp
red chili powder-1/4 tsp
turmeric powder-1/4 tsp
garam masala-1/4 tsp
coriander powder-1/2 tsp
/tomatoes 2 small
kasoori methi-1tsp
oil-2tbsp
salt to taste
coriander for garnishing
Method
blanch spinach  for one minute in microwave and chopped  finely. add all the ingredients. i used tofu which is rich source of protein instead of paneer.

make the balls as u desired..heat canola oil and fry the koftaon slow fire.

 keep aside

Gravy
i used the easy method of makaing the masala.i cut onion in big size peel the garlic and used whole. heat oil and fry onion and garlic when done add ginger and tomatoes. fry till the sides leave the oil.

cool it and grind into smooth paste. when we take out the onion the little oil is left. add bay leaves and dry masalas and fry. now add the onion paste and fry for minute
add water to it and boil .add kasoori methi .boil for 5 minutes. add garam masala.add kofta to curry when serve garnish with cream and coriander leaves

As i make paste of masala of onion it will take less timeand less fat. we can fry it and preseve a day before.
alwys soak dry masala in water for 5 minutes .it will enhance the taste and masala do not burn.