MALAI KOFTA

Malai Kofta is a hugely popular dish on Indian Restaurent menus. It is a special occasion food probably because making it is a labor of love and takes time and effort. Malai Kofta is the perfect vegetarian alternative to meatballs.Goes well with Parathas.

INGREDIENTS: (for Kofta)

Paneer (Cottage cheese) 250 grams
Potato (boiled and smashed) - 3-4

Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Cashewnuts 50 gram
Coriander leaves - 1/2 cups

Corn flour -3-4 tsp

Oil 3-4 tsp for deep fry

INGREDIENTS: (for Curry)

Tomatoes 3 medium

Onion - 4 medi - finely chopped
Ginger Garlic paste 1 tsp
Green cardamoms 2-4
Cinnamon stick 1-2

Green chilly - 2-3
Red chilli powder 1 tsp

Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Oil - 2 tsp
Yogurt 50 gram
Garam masala powder 1 tsp
Fresh cream 2 tsp
Garam masala powder 1/2 tsp

PROCESS:

1. Place smashed potatoes into a bowl, add paneer into it. Add salt to taste and all the masala,  add corn flour, cashew nuts, coriander leaves and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.

2. Heat a frying pan, add Green cardamoms, cinnamon and Green chilly. Now add chopped onions and saute for 2 mins. Add tomato puree when the onion turns into light brown. Add all the masala (cumin, coriander, kashmiri chilly powder and salt), let it cook for another 2-3 mins. now add yogert, mix well and cover with a lid. (If you don't like a thick gravy, you can add half cup of water). Cook for 3-4 mins in low heat.

3. When the curry is almost done, add a little cream and garam masala powder and mix well.

4. Add the kofras in the gravy and let it cook for 2 more mins.

5. Garnish with fresh cream and chopped coriander leaves. Serve hot.

MASALEDAR BRINJAL

Ingredients :

Small Brinjal - 1/2 kg

Turmeric powder - 1/2 tbsp

Salt to taste

Oil - 2 tsp

Onion - 2 (paste)

Onion - 1 chopped

Tomato - 2 (paste)

Ginger- Garlic paste - 1 tbsp

Garlic (cloves) - 6-8 chopped

Coriander leaves (optional)

Process :

1. Cut brinjals in to criss-cross slits, without removing segments. Add Turmeric powder and pinch of salt and mix well.

2. Heat oil in a non-stick pan, add brinjals.

2. Fry them well and remove from pan and keep aside.

3. In the remaining oil roast chopped onions, chopped cloves and then add the paste ingredients and cook until raw smell goes off. Make it as a fine paste. 

4. Now add the fried brinjal and give a saute without breaking the brinjal shape. 

5. Close the pan with lid, give a soft stir in between. Fry it until brinjal gets cooked and the grinded paste sticks well to the brinjal. Garnish with chopped coriander leaf (optional) and serve hot with chapati / roti.

Butter Chicken

Butter chicken has gained much popularity across the globe, paired with naan or chapati is a delight that most Indians love during their restaurant visits. When I tried, here is the result...

INGREDIENTS:

Chicken : 250 gram boneless

Tomato -  3 to 5 chopped

Ginger Garlic paste - 1 tsp

Kasmiri red chilli powder - 1 tsp

Whole garam masala 

Salt to taste

Sugar - 1/2 tsp

Butter

Oil

Kasoori Methi

PROCESS:

1. Marinate the chicken pieces with ginger and garlic paste, salt and kashmiri chilli powder and keep in refrigerator for half an hour.
2. After half an hour, in a nonstick pan, add oil and fry chicken pieces and saute till chicken is cooked. Set aside.
3. In the frying pan, add 2 tsp oil and add chopped garlic and tomato, saute for 7-8 minutes, cool down and grind to a smooth paste. 
4. Now, heat a pan, add 1 tsp oil and two pieces of butter, add whole garam masala and saute,, add that tomato paste, kashmiri chilli powder, salt to taste, ginger garlic paste, mix well and let it cook for 10-15 minutes in low flame. Add the fried chicken, cover the pan and let it look for 5-10 mins on low heat.
5. After 10 min, open the lid and add 1 tsp sugar, garam masala powder and fresh cream, stir properly so that the the cream mix well with the chicken.
6. Sprinkle some kasoori methi when the chicken gravy is ready. Garnish with some more fresh cream.