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 !!

Thakkali Muringakkai Curry

 

Thakkali Muringakkai Curry

It's a very simple dish and very easy to make with limited vegetables. 

Ingredients

Tomatoes                                                                                          3 (sour)

Drumstick                                                                                             1

Shallots                                                                                                12

Green chillies                                                                               4 (slit into two)

Grated coconut                                                                                   1 cup

Garlic                                                                                                 3 pods

Cumin seeds                                                                                     1/4 tsp

Turmeric powder                                                                               1/2 tsp

Dry red chillies                                                                                     2-3

Coconut oil                                                                                        2 tbsp

Curry leaves                                                                                     A sprig

Preparation

Grind the grated coconut (1/2 of the coconut), garlic, cumin seeds and turmeric powder into a fine paste and keep it aside.

Now take a pan, heat 1/2 tbsp of coconut oil, add 8 shallots, green chillies, drumstick and tomatoes (chopped) to it .

 Saute for a few minutes adding one by one till the onions are translucent.

Then add some water and salt and boil till it is cooked well. 

When it is cooked well add the ground mixture and allow it to boil for few minutes.

Take a pan , heat the balance oil, add dry red chillies, 4 shallots (chopped) and curry leaves and saute it.

Then add it to the boiling gravy.  It's ready !!

 

Fried Potatoes with Panch Phoron

Fried Potatoes with Panch Phoron

Panch Phoron is a spice mixture made of five spices which is used in Indian cuisine. It consists of brown mustard seeds, fenugreek seeds, fennel seeds, nigella seeds and cumin seeds ( kadugu, vendhayam, perinjeerakam, karutha ellu, nalla jeerakam )

Dry roast all the spices and make a powder (not too smooth ).

Now the other ingredients :

Potatoes                                                                                    6 (medium)

Salt                                                                                                To taste

Pepper                                                                                           To taste

Olive oil or vegetable oil                                                                 2-3 tbsp

Butter                                                                                             A Knob

Garlic                                                                                               4-5

Curry leaves                                                                                  A sprig

Preparation

Peel the potatoes and cut into thick slices (almost 1cm ).

Add the potatoes to a pan of boiling salted water and let it boil for 5 minutes.

In a non-stick pan, heat 2 tbsp of oil over a high heat, add curry leaves, crushed garlic and the sliced  potatoes seasoning it with salt and pepper.

Fry it on both sides until it turns light brown colour.

Now sprinkle 1 tbsp of panch phoron and add a tbsp of butter.

Toss and turn the potatoes until it turns golden brown and crispy at the edges.

Serve hot with Lemon rice or just have it !!!

A Gordon Ramsay recipe, made it little bit Indian :-P

Mango and Coconut Ice cream

Mango and Coconut Ice cream

Hi all ! Mango season is back and there are lot of recipes to enjoy the taste of the King of fruits :-) This is a special Mango and Coconut ice cream from Sanjeev kapoor's Khazana ! I tried and it came out well and yummy so wish to share it with you all :-)

Ingredients

Ripe Mangoes                                                                              2 (medium)

Coconut milk                                                                                      1 cup

Milk                                                                                                    1 cup

Corn flour                                                                                          3 tbsp

Sugar                                                                                               1/2 cup

Salt                                                                                                   1/4 tsp

Lemon juice                                                                                       2 tsp

Grated coconut                                                                                 2 tbsp

Egg whites                                                                                           2

Fresh cream                                                                                   1/2 cup

Preparation

Peel the mangoes and make a puree of the pulp adding lemon juice. Keep it aside.

In a sauce pan, mix together the coconut milk and half of the milk.

In the remaining milk add the corn flour, sugar and salt and mix it well.

Add this to the coconut milk mixture and cook on low flame, stirring constantly, until you get a thick custard.

Now to this add the grated coconut, mix it and set aside to cool.

Later add the mango puree to the custard and mix well. Pour it in a bowl, cover it with a lid and place it in a freezer till it is half frozen.

Beat the egg whites till soft peaks are formed.

Beat the cream well.

Now transfer the mango mixture to another bowl, add the beaten egg whites and mix it well until smooth.
Add the beaten cream and mix well.

Freeze the mango mixture for three hours. Remove from the freezer after three hours and beat again till it becomes more smooth.

Back to freezer until well frozen. Your yummy Mango and Coconut ice cream is ready :-)

I had it with Chocolate sauce :-P