Wednesday, July 15, 2020

Malai Kofta


Malai Kofta is a very popularNorth Indian vegetarian dish where balls (kofta) made of potato and paneer are deep fried and served with a creamy and spiced tomato based curry. In this recipe, koftas are made with Potato and paneer, stuffed with paneer, cashew, raisins, anddunked in a creamy, smooth, scrumptious, lightly sweet onion tomato based gravy!
This rich curry is one of my family’s most favourite dish.It pairs very well with Tandoori roti and Naan!




Ingredients
 
For Kofta:
Boiled and mashed potatoes-1 cup
Grated paneer-1 cup
Ginger and green chilies-1tsp
Corn flour-2 tbsp
Chopped raisins-1 tbsp
Chopped cashew-1 tbsp
Oil for deep frying
Ingredients
For gravy :
Chopped red tomatoes-1 cup
Chopped onions-1 cup
Ginger, garlic and green chilies-1tsp
Cashew- few
Water-1/2 cup
For Malai kofta 
Butter- 1 tbsp
Oil- 1 tsp
Garam masala-1 tsp
Coriander powder-1 tsp
Turmeric powder- ½ tsp
Redchill powder- 1 tsp
Cumin seeds-1 tsp
Kasuri methi- 1 tsp
Whole spices (bay leaf, cinnamon stick, cloves, green cardamom)
Sugar- 1 tsp
Other ingredients
Cilantro and heavy cream for garnishing
 
Method:
1.First, make the gravy. Take onion, tomato, ginger, garlic, cashew nuts and water in a saucepan. Cook on medium heat till Onions and tomatoes become soft.
2.Then make a smooth puree out of using a blender and make tomato onion into smooth paste. 
3.Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
4.Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1tsp oil. Let the butter melt.

5.Once hot add bay leaf, cloves, cardamom and cinnamon stick, fry for few seconds.
6.Add in the pureed gravy and cook for 2 minutes. Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala.
7.Let the curry cook for 2 to 3 minutes. Add crushed kasuri methi and then cream.
8.Cook for additional 2 to 3 minutes on medium-low heat. Mix well. Turn off the stove.  The gravy is now done. Set aside and make kofta.
Make the Kofta:
 1.Boil the potatoes using a pressure cooker  ;Once the potatoes are boiled, let them cool a bit then peel and mash them.
2.To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt,  Mix everything together with your hands to form a dough.
3.Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.Similarly makes all the koftas.
4.Heat enough oil to fry in a kadai on medium-high heat. Make sure oil is hot,Drop koftas in hot oil and fry until golden brown from both sides.
5.Remove the fried koftas on a paper towel.
Serve the Malai Kofta:
1.To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro Or you can also place the gravy first on the serving plate, drizzle with cream and place koftas on top.
Enjoy malai kofta with naan/ roti  or rice!


Wednesday, July 8, 2020

Eggless Mango Muffins



This is an easy and tasty egg free mango cake recipe made with fresh mango puree, butter and condensed milk. These tantalizing and spongy muffins are prepared with mild sweetness. Adding condensed milk to muffins gives a spongy texture. Easy and simple to prepare enjoy the taste of luscious mango in every bite of this muffins with hot cup of coffee.


Ingredients:
Maida- 200 grams (1 cup)
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Cardamom - 1/2 tsp crushed
Condensed milk-1/2 cup
Butter - 50 grams
Mango pulp - 1/2 cup
Milk - 1/2 cup
Dry fruits for topping
Method:
1.Sieve maida, baking soda and baking powder in a medium mixing bowl and stir well to mix. Keep aside.
2.Then blend butter to creamy and add condensed milk and mango pulp.Stir till mix well
3.Gradually add dry ingredients and blend until well combined.
4.Add vanilla essence and milk. Fold and mix to a dropping consistency.
5.Preheat an oven at 180°C for 10 minutes.
6.Grease muffin mould and pour batter into each cup up to half.
7.Preheat an oven at 180°C and bake for 15 to 20min or until the tops are brown and a toothpick comes out clean.
8.Cool slightly, remove from the pan, and serve.

Monday, June 22, 2020

Bread Cutlets


Bread Cutlets are scrumptious and made with a mixture of deep fried snack prepared from bread crumbs and boiled vegetables with lip smacking spices. These bread cutlet can be easily prepared in just ten minutes using common ingredients that are found in your pantry. These crunchy vegetable bread cutlets can also be used as patties and can be sandwiched between bread and can be served as a nice evening snack or as an after school snack for kids. Serve hot with tomato ketchup and green chutney.

Ingredients:
Bread slice, brown / white-4
Potatoes, boiled & mashed-2
Onion, finely chopped-1/2cup
Capsicum finely chopped-1/2 cup
Green chilli- 1
Ginger paste-1 tsp
Turmeric - ¼ tsp
Red chilli powder- ½ tsp
Salt to taste
Garam masala powder-½ tsp
Chat masala-½ tsp
Corn flour-1 tbsp
Lemon juice-1 tbsp
Coriander leaves, finely chopped- 2 tbsp
 


Method:
1.Cut off the edges of the bread slices
2.Into a bowl add the bread pieces, potatoes, onion, capcicum, ginger, green chilli, turmeric powder, chilli powder, garam masala, corn flour, salt andsqueeze lemon with coriander leaves.
3.Give everything a good mix and make sure to have a non-sticky dough.
4.Scoop balls from it and make round shaped cutlets greasing hands with oil.
 
5.Deep fry the cutlets in hot oil Fry on medium flame and  stir occasionally without breaking the cutlets..
6.Fry till the cutlets turn golden brown on medium flame. Serve bread cutlet hot with Green chutney and tomato ketchup