Mughlai Soya Chunks Curry

Mughlai Soya Chunks Curry

Ingredients

Soya chunks                                                        1 cup

Onion                                                             1 onion (medium)

Tomato                                                           1 tomato (big)

Ginger Garlic paste                                             1 tbsp.

Turmeric powder                                                 1 tsp.

To Grind

Cinnamon                                                            1 inch

Cloves                                                                     2         

Cardamom                                                1 or 2 (as per flavor)

Coriander seeds                                                    1 tbsp.

Dry Red chilies                                                       4 to 5   

Grated Coconut                                                     1 cup

Cashewnuts                                                           5 to 6

Ghee                                                                     2 tbsp.

Bay Leaf                                                                  1

Water                                                                As required

Salt                                                                      To taste

Coriander leaves                                              To garnish

Preparation

Soak soya chunks in warm water for sometime,

Dry roast the spices given under to grind except cashewnuts till you get a good aroma.

Allow it to cool and grind them to a paste. 

Add cashewnuts and grind it again to get a rich and tasty masala.

Take a kadai, heat ghee and add bayleaf.

Now add chopped onion, saute it well till it turns golden brown.

Next add ginger-garlic paste, followed by chopped tomato.

Add the soaked soya chunks and mix it well.

Add the ground masala and sauté till it releases oil.

Then add water and bring it to a boil. Let it be in low flame for a while until the gravy thickens. Add salt to taste. Garnish with fresh coriander leaves.

Serve hot with rice, chapatti, roti and paratha. 

Brown Mutton Gravy

Brown Mutton Gravy

Ingredients

Mutton                                                                                                   1 kg

Onion                                                                                             4-5 (medium)

Tomatoes                                                                                             3 (big)

Green chillies                                                                                 5-6 (crushed)

Ginger Garlic paste                                                                            3-4 tbsp

Coriander powder                                                                                 2 tsp

Red chilli powder                                                                                  2 tsp

Black pepper powder                                                                           2 tsp

Turmeric powder                                                                                 1/2 tsp

Cinnamon                                                                                          3 pieces

Cloves                                                                                                       8

Curd                                                                                                     2 tbsp

Oil                                                                                                    As required

Salt                                                                                                      To taste

Coriander leaves                                                                             To Garnish

Preparation

Clean well and cut the mutton into medium or small pieces (as per your wish).

Make a fine powder of cinnamon and cloves. Keep it aside.

In a small bowl mix coriander powder, red chilli powder, turmeric powder and the ground cinnamon and cloves in small amount of water to make a paste.

Heat oil, fry the onions (chopped) till it turns brown in colour and keep it aside.

Now in the remaining oil, add ginger-garlic paste and saute well till the raw smell goes.

Add the masala paste to it and saute in a low flame to get a brown colour.

Add tomatoes (chopped) and crushed green chillies.

When the tomatoes are lightly cooked, add the mutton pieces and stir well.

When the water is all dried up and the mutton is well coated with the masalas, add hot water, salt and fried onions.

Now transfer this to a pressure cooker and cook it for 2-3 or 3-4 whistles (depends).

Open the lid and if the gravy is watery, cook for some more time to get a thick gravy. (Here i have made it little bit watery as per my comfort). Some love thick gravy and some little bit thin :-P

When you get the consistency as you need, add curd and stir it well.

Remove from the stove and Garnish it with fresh coriander leaves. 

Aloo Paneer with Coconut Milk

Aloo Paneer with Coconut Milk

Ingredients

Potatoes                                                                                  4-5 (medium)

Paneer                                                                                        250 gm

Tomatoes                                                                                 2 (medium)

Onion                                                                                       2 (medium)

Green chillies                                                                              2 (slit)

Ginger paste                                                                             1 & 1/2 tsp

Cumin seeds                                                                                1 tsp

Coriander powder                                                                       2 tbsp

Turmeric powder                                                                        1/2 tsp

Vegetable curry powder                                                              1 tbsp

Garam masala powder                                                               1 tsp

White pepper powder (optional)                                                  1 tsp

Kasuri methi                                                                                1 tsp

Coconut milk                                                          1 & 1/2 cup (Thick & Thin)

Butter                                                                                  3-4 tbsp (salted)

Chilli flakes                                                                                 2 tsp

Water                                                                                    1 & 1/4 cup

Oil                                                                                             2 tbsp

Salt                                                                                           To taste

Coriander leaves                                                                    To Garnish

Preparation

Wash and peel the potatoes. Cut into cubes and half boil it in salted water. Drain the water and saute the potatoes in salted butter till it turns golden brown.

Saute the paneer (cottage cheese) pieces too in salted butter and keep it aside.

Slice the onions coarsely and boil it in hot water for few minutes and keep it aside to cool. Now grind it with ginger paste or fresh ginger and make an onion - ginger paste.

Keep ready the coconut milk (1 & 1/2 cup grated coconut) i.e both thick n thin (first & second). Mix both in a bowl.

Now take a kadai, heat oil, add cumin seeds and when it crackles add the onion-ginger paste, saute it well till the raw smell goes.

When it is ready, add slit green chillies (you can add more as per your taste).

Then add juicy tomatoes (sliced), saute it till it becomes tender.

Add coriander powder, turmeric powder, vegetable curry powder, garam masala powder and mix it well and saute it well till you get a good aroma of the masalas.

When it is almost ready add white pepper powder, chilli flakes and kasuri methi, stir it well and add water and salt. Let it boil till the gravy thickens. 

Now add the coconut milk and let it boil for few minutes.

Atlast add the sauteed potatoes and paneer to the gravy :-) 

You can adjust salt as per your taste when you saute these veggies. 

Garnish it with fresh Coriander leaves. 

Hope you all will love this recipe . Have it with Ghee rice or Jeera rice :-)

Malai Kofta

 

Malai Kofta

A very rich dish and tasty too.

Ingredients (For the Koftas)

Potatoes                                                                  2 - 3 (boiled, peeled & mashed)

Paneer                                                                                      1/2 cup (grated)

Green chillies                                                                           2 - 3 (chopped)

Coriander leaves                                                                   A bunch (finely chopped)

Parsley leaves (optional)                                                      1/2 cup  (finely chopped)

Black pepper powder                                                                     1/2 - 1 tsp

Garam masala powder                                                                    1/2 tsp

Grated Ginger                                                                                   1 tsp

Salt                                                                                                 To taste

Preparation 

Knead all the above ingredients and make a dough like consistency. If you wish you can add cashewnut, raisins, cheese cubes or anything as per your taste as stuffing inside the kofta.

Make kofta balls and deep fry in oil ( it will be more tasty in olive oil ). You will get crispy balls !

Ingredients (For the Gravy)

Onion                                                                                         3 (finely chopped)

Tomatoes                                                                                  2 (finely chopped)

Cashewnuts                                                                              20 pieces (around)

Fresh grated coconut                                                                        1/2 cup

Chilli powder                                                                                    1 tsp

Garam masala powder                                                                     1/2 tsp

Curd                                                                                         1/2 cup (not sour)

Oil or Ghee                                                                                       4 tbsp

Salt                                                                                                  To taste

Water                                                                                           1 and 1/2 cup

Fresh Cream (optional)                                                                   1/2 cup

Preparation

In a kadai, heat oil or ghee, fry the onions till it turns translucent and grind it with grated coconut and cashewnuts (soaked in water or warm milk).

Fry the paste till the oil releases. (add little oil in the same kadai to fry)

When the oil starts releasing, add salt, chilli powder. Mix them well.

Add tomatoes (chopped) to it and cook till it becomes soft.

Sim the stove and slowly add curd and water. Then add garam masala powder.

Let it boil for two minutes and remove it from the stove.

If you wish to have crispy koftas, add them just before serving or if you want soft ones, then add them a little before.

Garnish it with fresh coriander leaves !

Pour some cream on top of the koftas before serving.. it tastes yummy !!