This was our lunch menu for last weekend. It came out very tasty... especially, the chilli - tangerine rice. The sweet and sour taste of tangerine adds a kick to the recipe. A perfect combination with methi koftas. Try it out!

Methi Koftas

For Koftas:

  • Fresh Methi leaves - 1 small bunch
  • Gram flour - 1 cup
  • Ajwain seeds - 1 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Garam masala ( if preferred)
  • Curd - 1/2 cup
  • Scallions (green onions) - 1 bunch
  • Salt
  • Oil

How to make it:

Wash methi leaves thoroughly in water. Chop scallions finely, heat oil in a kadai and fry until golden brown and keep aside. In a bowl add gram flour, chilli powder, curd, salt and little water if required. Mix it well. Heat oil in a pan, add ajwain seeds and methi leaves. Saute for a while. Add the flour and mix on low flame until the water dries off. Allow it to cool for a while. Make balls out of it and deep fry in oil until golden brown.

For Gravy:


  • Onions - 1 big size
  • Tomato - 1
  • Tomato paste - 1 tbsp
  • Ginger - 1 inch
  • Red chillies - 3
  • Corriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Elaichi- 2
  • Bay leaves - 1 or 2
  • Cloves - 2
  • Butter - 1 tsp
  • Sugar - 1/2 tsp
  • Oil
  • Salt

How to make it:

Grind all the above except bay leaves into a paste with little water. Heat oil and butter in a kadai, add bay leaves and the ground paste and saute until oil separates. Add Koftas before serving and garnish with corriander leaves, fried scallions and little curd or cream .

Chilli - Tangerine rice:


  • Basmati rice - 2 cups
  • Onions - 2 medium size
  • Peas - 1/2 cup
  • Chopped carrots and beans - 2 cups
  • Green chillies- 4
  • Garlic - 5 pieces
  • Elaichi - 3
  • Cloves - 4
  • Fennel seeds - 1 tsp
  • Jeera - 1 tsp
  • Tangerine juice - 1/2 cup
  • Corriander leaves
  • Bay leaves
  • Cashews
  • Salt - as required

How to make it:

Cook rice with little salt. Allow it to cool by spreading on a plate. Grind green chillies, garlic, elaichi and cloves into a paste. Chop onions finely. Steam cook carrots, beans and peas. Heat oil in a pan, add bay leaves, fennel seeds and jeera. Add cut onions and fry for 2 minutes. Add chilli garlic paste and saute until raw smell of garlic is gone. Add the steamed vegetables and fry for a while. Add cooked rice and salt and mix it thoroughly on low flame by adding tangerine juice. Garnish with corriander leaves and fried cashews.

7 Responses
  1. FH Says:

    Anu, these are wonderful recipes. What a great idea to add Tangerine to the rice. I can imagine the aroma, YUM! Thali looks fabulous. Thanks girl. Happy Diwali to you and your's!:)

  2. Swaruchy Says:

    What a great looking dish Anu...Love the combinations u used :-)) A very Happy Diwali to u and family dear :-)

  3. Laavanya Says:

    I love the looks and the sound of the recipe... and what unique combinations. Thank you Anu for visiting my blog and a very happy Diwali to you too.

  4. AnuSriram Says:

    Asha, the aroma was too good. It tasted very nice. Thanks for your wonderful comments.
    Sirisha and laavanya, thanks for dropping by and leaving your valuable comments.
    Happy diwali to u and ur family members.

  5. Anonymous Says:

    Hi Anu,
    From a long time I am searching for a kofta curry without milk/paneer. Atlast I got it from you. This is a great recipe. Definitely I will try ur recipe. Your plate looks so yummy....

  6. AnuSriram Says:

    Asha, Try it... Enjoy!

  7. Rajee Says:

    what's that, I can smell. Sounds new to me? mouthwatering arrays of differnt pulao.