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.

PEPPER CHICKEN or POLLO CON PEPERONI

A classic Roman dish, Pollo Con Peperoni(Chicken and pepper) is a simple dish to cook and tastes extremely satisfying. This is my version of this historical dish. A delight for your taste buds. Go ahead , give it a try!

    
 Ingredients: (for 1 kg chicken)

1. Ginger Garlic Paste - 1 tbsp
2. Black Pepper (crushed)- 1 tbsp
3. White Vinegar- 2 tbsp
4. Garlic Cloves - 10-12
5. Red Bell Pepper (Diced) - 1
6. Yellow Bell Pepper (Diced) - 1
7. Green  Bell Pepper (Diced)  - 1
8. Cherry Tomatoes – 10-12
9. Onion (Medium) - 2
10. Spring Onions - 2
11. Chicken - 1 Kilo
12. White Rum – 4 tbsp
13. Salt to taste
14. Olive Oil/Refined Oil – 2 tbsp

Process:

1. Marinate the chicken for 45 min adding salt to taste, crushed black pepper, ginger garlic paste and white vinegar.

2. Heat the oil in a wok/kadhai. Add garlic cloves and let it burn till golden brown.

3. Add chopped onions and sauté for 5 min. 

4. Add red, yellow and green bell pepper to it along with cherry tomatoes. Cook for 5 min.

5. Next, add the marinated chicken.

6. Add 4 tbsp white rum and mix well.

7. Cover with a lid and let it cook till the chicken comes to boil.

8. Once boiled, add chopped spring onions and cook for another 2 min.

9. Serve hot!