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.

EGG REZALA

Eggs are frequently used in cooking as it is simple to prepare and easily available. They are typically prepared for breakfast, lunch or dinner as omelette, scrambled, boiled and curry dishes. Here is an interesting recipe which is different from normal curry dishes, easy to cook and tastes great.

Ingredients: 

(Preparation for 4 person)

1. Eggs (boiled) - 8
2. Onion (chopped) - 1 
3. Onion (paste) - 1 cup
4. Ginger garlic paste - 2 tbsp
5. Tomato (paste) - Half cup
6. Dry Red Chilly - 2 
7. Cardamom & Cinnamon - Crushed 
8. Black Salt (Crushed) - 1 tbsp
9. Curd - 150g
10. Raisins - 9-10
11. Salt to taste
12. Sugar - 1 tsp
13. Bayleaf (Tej Patta) - 2
14. Turmeric powder - 1 tsp
15. Coriander leaves - For garnishing (optional)
16. Refined oil - 5 tbsp

Process: 

1. Heat oil in a frying pan and put the red chillis to fry. Once done, chop them and keep aside for garnishing.

2. In the remaining oil, fry the boiled eggs adding a pinch of turmeric powder. When they eggs turns into golden yellow, remove from flame.

3. Add bayleaf, crushed black salt, chopped onion, a pinch of turmeric powder, crushed Cardamom & Cinnamon (Elaichi and Dalchini)  and stir well for 2 mins, then add onion-tomato-ginger-garlic paste and sauté for few minutes.

4. When the masala is cooked, add curd, sugar, raisins and salt to taste.

5. Add two cups of hot water and mix well and cover with a lid with low flame for 5-8 mins.

6. Add boiled and fried eggs and cook for 2 more mins.

7. When ready, put the eggs in a flat serving dish or a bowl, you can cut them in halves too. Pour the gravy in the dish and garnish with coriander leaves and crushed / chopped and fried red chilies. Serve hot with rice or roti!