Potato Kofta

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Ingredients:

For Koftas

4-5 large potatoes

1 cup peas

3 spring onions, finely chopped

3-4 green chillies (or to taste), finely chopped or paste

2-3 tbsp finely chopped fresh coriander

1 tsp ground cumin seeds

1 tsp coriander powder

Salt to taste

Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste

Oil for deep-frying

or

2 Bread slices Finely mashed or bread crumbs.

(this stuff is for binding)


For the sauce:

2 tbsp oil

1 large onion ground to a paste with 1 tomato

1 medium onion chopped

2 cloves

garlic, finely chopped

Juice from 2 tbsp grated ginger

1/2 tsp turmeric powder

2 tsp coriander powder

1 tsp red chilli powder

4 large tomatoes, skinned and chopped

1-1/2 cups water

Coriander leaves for garnish


Method For Kofta:



  1. Boil the potatoes and peas and mash smoothly.

  2. Add the spring onions, chilli, coriander, spices and salt.

  3. Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.

  4. Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.

  5. Drain the koftas on kitchen paper until required

Method for Gravy:-



  1. To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.

  2. Then add the ground onion and fry on medium high until the oil starts to leave the sides.

  3. Add the garlic, ginger juice and spices and cook for 2 minutes.

  4. Fry on medium high again, until the tomatoes have broken and the sauce has thickened.

  5. Just before serving, put the koftas in a serving dish and pour the hot sauce over.

  6. Serve immediately with jeera rice or parathas.

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VegeTable Kofta or Nargisi Kofta

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Ingredients:
For Kofta:

2 cups-Boiled vegetables (carrot,green peas, bottle gourd, potato, cauliflower)
3/4 tsp-Ginger paste
1/2 tsp-Black pepper powder
2 tbsp-Maida (refined flour)
8-10 tbsp-Vegetable oil

Salt to Taste


For Gravy:

1 cup-Boiled onions (paste)
1 cup-Finely chopped tomatoes
4 tbsp-Vegetable oil
3-4-Bay leaves
1 tsp-Ginger paste
1 tsp.-Garlic paste
1/2 tsp-Green chilli paste
1 tsp-Coriander powder
1 tsp-Red chilli powder
3/4 tsp-Turmeric Powder
1 tsp-garam Masala Powder
4 tbsp-Cream
Salt to taste
Coriander leaves for decoration


Method:

For Kofta:
1.Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.Make into small kofta balls.
3.Heat oil on 'high'.
4.Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.



For Gravy:
1. Heat oil in pan .
2. Fry bay leaves for 30 seconds.
3. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5. Add appropriate water to the mixture to make thick gravy.
6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7. Add 2 tbsp. of cream so that the cream flavor blends with gravy.
5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.
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Malai Kofta

Posted by Shraddha under

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method



  1. Boil the potatoes till tender.

  2. Peel, mash and add salt to taste.
    Keep aside.

  3. Mix all the other ingredients for the
    kofta into a paste.

  4. Make rounds of the potato dough and place a
    little of the prepared mixture in the center
    of each round.

  5. Seal the edges and shape into stuffed rounds.

  6. Deep fry each kofta till golden brown.

  7. Drain and keep aside.

  8. Blend together the onions, ginger, garlic and the
    poppy seeds and fry in 3 tbsp of oil till brown
    and the oil begins to seperate.

  9. Add the pureed tomatoes and the masala powders.

  10. Add the sugar and the ground peanuts.

  11. The gravy will begin to thicken.

  12. You can also add some malai or milk powder to thicken it some more.

  13. Mix in some water if necessary.

  14. When the gravy comes to a boil, add the koftas.

  15. Heat through and serve.

  16. The koftas should be put in just before eating
    the dish or else they will turn soggy.

Video Links:


www.metacafe.com/watch/871550/malai_kofta


www.revver.com/video/643761/malai-kofta


revver.com/video/477348/malai-kofta-easy-cooking/



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Aloo Ka Paratha

Posted by Shraddha under

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
1 tb/sp Coriender Powder
1 tb/sp Jeera Powder
Salt
Red Chili powder and
Garam masala as per taste
Butter

Method:-



  1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.Make sure that the consisency of this dough is same as the mashed potatoes.

  2. Mash the potatoes.

  3. Add all the stuffing items to mashed potatoes and mix it properly.

  4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

  5. Now roll it slightly.

  6. Heat the griddle pan over med. to high heat and grease with oil.

  7. Smear butter on one side of each paratha and place this side on to the heated pan.
    As, this side is cooking, butter the other side, then turn the paratha and cook for minute.

  8. Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not) .

  9. Lower the hear for following parathas.
    Serve with raita ,yogurt or pickle.
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Paratha Gali

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Kashmiri Pulao

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Ingredients :
500 gm: Basmati rice
2 cups: Milk
½ cup: Cream
1 cup: Fruits (chopped, mixed)
1 tsp: Sugar
2 tsp: Ghee
3-4: Cloves
1-2: Bay leaf
1 inch long piece: Cinnamon
3-4: Cardamom
½ tsp: Cumin seeds
Rose water
Salt to taste


Method:
Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

(also see Kashmiri pulao recipe in hindi on http://www.abhivyakti-hindi.org/rasoi/pulav/kashmiri_pulav.htm)
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Veg Pulao

Posted by Shraddha under


Ingredients:
2 cups - Basmati Rice
1 - Onions
3 tbsp - Ghee
1 - Carrots, cut into cubes
1 - Potatoes, cut into cubes
1/2 cup - Peas
1 cup - Cauliflower,
cut into florets
2 tbsp - Cashewnuts
1 tbsp - Raisins Salt To Taste
1 Pinch - Turmeric powder


Grind to Paste:
1 Inch - Ginger
5 - Garlic cloves
1 - Onions
3 - Green chillies
2 - Cinnamon sticks
3 - Cloves
1/4 cup - Mint leaves
3 - Cardamoms

Preparation:

Soak rice for half an hour.
  • Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
  • Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes.
  • Add the vegetables and mix well.
  • Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
  • Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
  • Just before serving take the rice in serving bowl, add the nuts and mix well.
    Serve vegetable (sabzi) pulao hot with raita
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