Sep 14, 2011

Malai Kofta

Ingredients :

For the Koftas :

Boiled and mashed potatoes - 1 cup
Paneer - 1 cup
Boiled vegetables like Beans and Carrot - 1/2 cup
Cashewnuts - 4 to 5 chopped
Raisins - Little
Red chilly pwd - 1 tsp
Coriander pwd - 2 tsp
Garam masala pwd - 1 tsp
Coriander leaves - little, finely chopped

For the gravy :

Onions - 2 finely chopped
Ginger- garlic paste - 1 tsp
Tomatoes - 2 chopped
Turmeric ( Haldi ) pwd - 1 tsp
Red chilly pwd 1 tsp
Coriander pwd - 2 tsp
Garam masala pwd - 1 tsp
 Fresh cream - 2 to 3 spoons
Oil for frying
Coriander leaves - little, finely chopped
salt to taste

Method :

Mix mashed potatoes, paneer and boiled vegetables in a bowl. Its better to strain the excess water from the boiled vegetables through a muslin cloth .Now add red chilly pwd, corainder pwd, garam masala pwd , salt and corainder leaves . Mix nicely. Make round koftas and deep fry them in oil till brown and keep aside.

Take oil in a kadai and fry onions till brown. Then add ginger-garlic paste and fry nicely. Then add haldi pwd, chilli pwd, coriander pwd and garam masala pwd and fry nicely.Then add tomatoes , little salt and fry. When the tomatoes are soft add little water and cook for about 2 to 3 minutes.  Put off the flame and allow it to cool. Then grind this mixture into a smooth paste. Take oil in another kadai and when it is hot pour the prepared paste and fry for about 2 to 3 mins. Now add water and make it little thin. Then add the fresh cream and mix nicely. Cook for about 2 to 3 minutes and then add coriander leaves.

To serve : Place the koftas in a bowl and pout the gravy on top of it. Garnish with fresh cream and chopped coriander leaves and serve hot with chapati or Parathas.

Tomato Saaru

Ingredients :

Grated coconut - 2 tbsp
Coriander - 2 to 3 tsp
Jeera - 1 1/2 tsp
Fenugeek (methi) - 3/4 tsp
Turmeric powder - 1/2 tsp
Pepper corns - 4 to 5
Tamarind paste - 1/2 tsp
Curry leaves - 6 to 8
Mustard seeds 1 tsp
Red chillies - 4 to 6 or to taste
Tomato - 1 chopped into small cubes
Sugar - 1 tsp
Urad dal - 3/4 tsp
Whole chana - 1 to 2 tsp
Salt to taste 
Oil - 1 tbsp

Method : 

Roast grated coconut + coriander seeds + jeera + fenugreek seeds + turmeric powder + peppercorns + redchillies + urad dal + whole chana + tamarind paste and blend them by adding water into very watery soup like consistency. 
Add chopped tomato and bring to a boil. Simmer for 5 minutes. Add sugar and salt to taste.
Season with mustard seeds and curry leaves. 
Taste for salt and serve hot with White Rice.