Monday, March 30
Malai Kofta
This dish comes for special occassions, Malai ( Cream) Kofta; it has the richness of cream and dry fruits and lots of aromatic flavours. First time when i tried this , it was a total mess. I don't know, i think the potatoes were some new ones(for that season, as i remember told by my mom ..or were they old ?? ). Anyways, the result was the potatoes were too sticky and even after dipping my hands in oil, i wasn't able to make balls out of it. Somehow with the help of my mom ,with the tips given at last, finally balls were made and i was able to make delicious Kofta's.
These koftas are served in a creamy gravy (which i got correct without her help). Malai Kofta is served best with Naan (tandoor-baked flatbread), kulcha's or Jeera rice.
Ingredients:
For koftas:
250 gms(4 large) boiled potatoes
50 gms paneer mashed
50 gms Khoya(thickned milk, optional)
1/2 cup chopped nuts (almonds,raisins and cashewnuts)
1 tsp garam masala powder
Salt to taste
Oil to deep fry the koftas
For the sauce:
3 tbsps cooking oil
2 large onions grated
1 tomato pureed
2 tbsps garlic garlic paste
2 tsps coriander powder
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
2 tsp garam masala powder
1 cup milk(approx)
1 tbsp khoya
1 tbsp fresh curd
Salt to taste
Fresh cream to garnish
Method:
Grate the potatoes(so as there's no lumps and its even thoroughly). Season with salt.
Mix all the other ingredients separately for koftas, add salt to taste and make small small balls out of it.
Shape the potato mixture like a bowl and put the paneer mix balls in the center and then roll into perfect rounds.
Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till light golden brown in colour.
Drain on paper towels and keep aside.
If the potatoes are sticky, and are not manageble, add a bit of cornflour in the mix, or can coat it with cornflour paste and then fry. More tips in the end.
For the gravy, first heat the 3 tbsps of oil in a deep pan and add ginger garlic paste to it.
Then fry the onions till it is light brown in color and the oil begins to separate from the onions.
Then first add red chilli powder and then all other dry spices and then immediately add tomato puree to it. Fry till oil separates.
Add khoya ,a bit of salt and curd. Fry .
Then add milk slowly and water to get a desired thick consistency (not too thin), and cook. Mix well.
Bring the gravy to a boil and then reduce the fire to a simmer.
Serving:
At the time of serving, place the kofta's in the dish, and pour hot gravy over it. And then garnish each kofta's with the whipped cream and serve.
Serve with hot Naans ,Kulcha's or Jeera Rice.
Tips:
Instead of directly pureeing the tomatoes you can blanch them first in hot water and then puree, it gives better taste n color too.
If potatoes are sticky still, you can add a bread slice (edges removed), or even soaked pooha(rice flakes) to it.
If you don't have khoya, use Ricotta cheese.Just bake the same in Microwave,the cheese will crumble and can be substituted for khoya.
And most important DO NOT add kofta's in the gravy beforehand. The balls will absorb lots of gravy and will be tooo soft, to pour.Can see my gravy is looking thin a bit in snap, but eventually it got thicker.
Also, there's some flowers, Rose, that i tried making with apple's peel. Did u liked them???
********************
Sending this Malai Kofta to RCI: Lucknow started by Lakshmi
Read more...
Friday, March 13
Red Kidney beans aka Rajma
Rajma chawal, this had been my favourite dish since childhood and i still love it very much. Rajma curry is very famous dish in north india, espicially in Punjabi's. I had one punjabi friend D in college,her mother used to cook yummy rajma. I liked it so much that whenever she brought rajma chawal in her luchbox (yep, we did took lunch boxes,even in engineering college), she just simply used to give the whole box to me(though it had enough for 3 of us) Both D n R used to watch me as i relished the dish and gave them back, if something was still left. Those happy and carefree days...
Ok, now back to these beans, Red Kidney Beans are a rich source of anti-oxidants and contains cholesterol-lowering fiber which prevents blood sugar levels from rising too rapidly after a meal, making them a very good food source for diabetics. And one taken with rice it makes a complete meal in itself. :)
I always make so much that it should be enough for 2 meals, somehow next day it always tastes better.
Ingredients:
Red Kidney beans 1 cup
Onion 1
Tomato pureed 1
Green chilli 2 3
Ginger an inch
Cumin seeds 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing
Method:
Wash the rajma and soak in water overnight or atleast 5 6 hours with 1 tsp salt in the water.
Pressure cook rajma until tender. Or better you can use canned kidney beans too.
Grind onion, green chilli and ginger to make a fine paste.
Heat oil in a pan. Add cumin seeds and then the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder and salt. Mix well. Fry for 2-3 minutes.
Add pureed tomatoes and cook till done.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Finally add garam masala powder.
Add water enough to make thick gravy. Bring the gravy to boil or pressure cook for 1 whistle.
Garnish with chopped green coriander leaves and serve hot.
Best served with jeera rice .
Tips:
Can also grind some cooked rajma and add it finally, really gives nice texture.
Can add sugar too, some like it a bit sweeter.
***********************
Sending this to Lentil mela at Ashwini's spicy cuisine
along with Green peas usal.
And to MLLA 9th Helping, at Mediterranean Cooking in Alaska by Laurie, started by Susan
Read more...
