Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.

Tangy Macaroni

I wanted to try something different rather than what we cook daily... So thought why not macaroni ? I like pasta with white alfredo sauce which tastes little blunt. But my hubby doesn't like white base. He likes something tangy and spicy... Hence i decided to make with tomato base. For me i made the veggie macaroni and for him i added shredded boiled chicken.... It did turn out tasty and he liked it so much. So here it goes...

 

 

 

 

Ingredients:

 

Macaroni - 100 gms

Onion (Finely chopped) - 1/2 cup

Tomato (Blanched and finely chopped) - 3/4 cup

Capsicum (Julienne) - 2 tbsp

Garlic (Finely Chopped) - 1 tbsp

Cheddar cheese (grated) - 2 tbsp

Salt - 1/4 tsp

Tabasco Sauce  - 2 tbsp

Oil - 1 tbsp ( I used olive oil)

 

* Blanching tomato - Just slit the tomato with  a knife at the bottom of the tomato and put it in boiling water for 1 min. Take it and run it under cold water. This way the skin of the tomato can be peeled off.

 

How to make:

 

1. Cook the macaroni in boiling water with 1 tsp of salt for 7-8 mins.

 

2. In a pan, heat oil and add the onion. Once the onion turns transparent, add the garlic and saute for 2 mins.

 

3. Add the chopped tomato, salt and Tabasco sauce. Sprinkle little water and saute for 2-3 mins. This will be in saucy consistency.

 

4. Now in a microwave bowl add the cooked macaroni, sauteed masala, capsicum and cheese. Mix well.

 

5. Microwave this at 70 % for 3 mins. the cheese will melt and blend well.

 

6. Serve it hot by sprinkling few grated cheese on top and with toasted bread....

 

P.S. You can add boiled shredded chicken during the microwave stage incase you want to make it a non veg macaroni...!!

 



Veg Pulav

 Like Biryani, Pulav also taste different each person makes it their own style. What is that i do to make it different ? I add Coconut milk which give a superb flavour and rich taste. Whenever i invite some special loved ones home for first time, i make this for lunch or dinner. The aroma just spreads all over the house and it feels so good :-).... You may feel that I'm exaggerating the feel... But try this and you will also feel the same...

 

Ingredients:

Basmati Rice - 2 Cup
Onion (Sliced) - 1/2 Cup
Carrot, Beans, Green Peas - 1 Cup
Ginger garlic paste - 1 tbsp
Mint Leaves / Pudina - 2 tbsp
Corriander Leaves - 2 tbsp
Green Chilli - 2 nos. (slit)
Bay leaf - 2 nos.
Cloves - 2-3 nos.
Cinnamon - 1 inch bark
Cardamom - 2 nos.
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp (Optional)
Coconut Milk (Thick) - 1 Cup
Water - 3 Cups
Oil - 2 tbsp
Ghee - 2 tbsp

How to make:

1. Wash and soak the rice for 15-20 mins in 2 cups of water.

 

2. In a deep pan, heat oil & add bay leaves, cloves, cinnamon and cardamom. After 30 secs, add the onion and saute for 2-3 mins.

 

3. Now add the ginger garlic paste, green chilli, mint leaves and corriander leaves. Saute till the onion turns transparent.

 

4.  Now add the cut veggies, salt and garam masala. Add the ghee now and saute for 5 mins.

 

5. Add the rice and blend well. After a min, add the water which was used for soaking the rice and balance 1 cup of rice.

 

6. Add the coconut milk and stir well and close with lid. Let the rice cook fully. Usually takes about 8-10 mins.

 

7. Serve the hot pulav with raita....

 

P.S I used a thick pan with lid. in case you are using pressure cooker, close the lid and keep it for 2 whistle.

  

Rava Kichadi

Uppma is a very light tiffen to make for morning breakfast or sometimes for dinner as well. Many people don't like uppma, even i don't like uppma much... Although Kichadi is similar to uppma, i don't why i love this Kichadi, especially Kichadi from Saravana Bhavan..... Woooooo, i just love it with their Sambhar and coconut chutney. Many times i have tried making similar Kichadi, but i still don't get the Saravana Bhavan taste.... But nevertheless it comes close to it. Here is my version of Kichadi

 

 

Ingredients:

Rava/Sooji (Roasted) - 200 gms
Onion(Thin slices) - 1/2 cup
Carrot (Finely chopped) - 1/4 cup
Beans (Finely chopped) - 1/4 cup
Green Peas - 2 tbsp
Ginger (Finely chopped) - 1 tsp
Green Chilli (Finely chopped) - as pr your taste
Curry leaves - Few
Salt - 3/4 tsp
Turmeric Powder - 1/4 tsp
Asafoedita - 1/4 tsp
Ghee - 3tbsp
Mustard - 1 tsp
Urad / Channa Dhal - 1 tsp
Water - 2 cups

How to make it:

1. In a pan, heat 1 tbsp of ghee and add mustard & dhal. Once the mustard crackles, add the curry leaves, green chilli. Add onion & ginger and saute for 2 mins.

2. Add the veggies ( carrot,beans, green peas) and saute for 3 mins. Add the Salt, turmeric powder, asafoedita and mix well. Saute for 5 mins. Since the veggies are chopped finely, it will cook by now.

3. Add the water and bring it boil. Now add the rava/sooji slowly and keep stirring. Make sure no lumps are formed...

4. Add the balance 2 tbsp of ghee little by little. Within 2-3 mins the uppma will be ready...

5. Serve it hot with Coconut Chutney... If u have sambhar also, nothing like it... ;-)

 

Chinese Potato (Koorka) Roast

When i went to Lulu to buy my provisions, saw this Chinese potato for the first time... While i was wondering to how it will taste or how to cook, found another Indian lady (Malayali) picking up this veg. So asked on how to cook this. She told me this will taste similar to baby potato, but she told me to pressure cook it and make it like poriyal with coconut. After i pressure cooked it and removed the skin, tasted 1 small piece and it just very similar to potato but little different. So i decided to roast it than to make like poriyal. Trust me, it was absolutely yummy.... In case you happen to see this chinese potato(koorka) in shop, do try this out...

 

The only hassle with this is to remove the skin after pressure cooked. Since its so tiny, takes a longer time. But worth its pain...

Ingredients:

Chinese Potato - 250 gms
Onion (Finely chopped) - 2 nos. medium size
Curry Leaves - few]
Salt - 1/2 tsp
Sambhar Powder - 1 tsp
Turmeric - 1/4 tsp
Asafoedita - 1 pinch
Mustard - 1/2 tsp
Urad Dal - 1 tsp
Oil - 2 tbsp

How to make:

1. Pressure cook the potato and peel off the skin. Pork each potato with a fork or tooth pick in several places.

2. In a thick pan heat oil, add the mustard and urad dal. Once it crackles, add the curry leaves and asafoedita.

3. Add the onion and saute for 2-3 mins. Once the onion turns transparent, add the turmeric powder, salt and sambhar powder. Saute for another 3 mins.

4. Add the peeled Chinese potato and mix well so that the masala gets on the potato. Roast the potato's in sim flame for 10 mins....

Veg Noodles

Many have a misconception that its difficult to make noodles at home... Actually noodles are very easy to make and doesn't take much of time as well... I used spaghetti since i didn't get the Hakka noodles when i made this noodles.

 

 

 

Ingredients:

Hakka Noodles - 2 pkt
Onion (sliced) - 1/2 cup
Cabbage (Julienne*) - 1/2 cup
Carrot (Julienne*) - 1/4 cup
Capsicum (Julienne*) - 1/4 cup
Garlic (Finely chopped) - 1 tbsp
Spring Onion - For garnish
Salt - 1 tsp
Pepper powder - 1 tsp
Soya Sauce - 2 tsp
Vinegar - 2 tsp
Chilli Sauce - 2 tsp
Ajinamotto - 1/4 tsp
Oil - 3 tbsp

*Julienne is cut of veggie in thin strips

 

How to make:

 

1. Cook the noodles in boiling water for 5-8 mins with 1 tsp of oil. Once its cooked cool it so that noodles don't stick with each other.

 

2. In a big pan heat oil, add garlic and saute for 30 sec, now add the onion and saute for 1 min. Now add the cabbage, carrot, capsicum and saute for 1 min.

 

3. Add salt, soya sauce, chilli sauce, ajinamotto, pepper powder, vinegar and toss it 3-4 times...

 

4. Add the noodles and saute for 2 mins... Garnish it with spring onion...

Paneer 65

 

 Who doesn't love Paneer ? A super starter before food...  So here is another starter dish with Paneer.... Enjoi...

 

Ingredients:

Paneer (cut into cubes) - 200 gms
Corn flour - 2 tbsp
Chilli powder - 1/2 tsp
Salt - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Oil - for fry

How to make:

1. Mix all the ingredients together and leave it for 15 mins.

2. Fry the marinated paneer in hot oil till it turns golden brown..

3. Serve it hot with mint chutney or tomato ketchup.

Tomato Onion Chutney

Tomato chutney is a super side dish for Idli or Dosa.... Usually i make tomato chutney in a different way which i will share in a post later. But this one i ground the tomato and onion raw and cooked later. It was different in taste and everyone at home liked it too...

Ingredients:

Tomato - 1/2 cup
Onion - 1/2 cup
Garlic - 2 cloves
Red Chilli - 2 nos.
Salt - 1/2 tsp
Mustard - 1/4 tsp
Urad Dhal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

 

How to make:

 

1. Grind the onion, tomato, garlic, red chilli together to a paste.

 

2. Heat oil in a pan, add mustard, urad dhal. Once the mustard crackles add curry leaves and the ground paste.

 

3. Cook this for 8-10 mins till the raw flavour disappears. Serve it with hot Idli or Dosa....

Rava Ladoo

You have very less time and want to make some sweet ? Here is the answer for you to treat some one special with a delicious delight which can be made in no time (hardly takes 10 mins).

 

Ingredients:

 

Rava / Sooji - 1 Cup

Sugar (Powdered) - 1 Cup

Ghee - 1/2 Cup

Cashew nut / Almonds - Few

Cardamom powder - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tsp of ghee in a pan and roast the rava for 2-3 mins. Make sure rava doesn't turn brown... Roast it in simmer.

 

2. Add the powdered sugar and cardamom powder to the sooji.

 

3. Melt the ghee and fry the cashew nut / almonds till turns golden brown and add to the mixture.

 

4. While it is warm itself, make the ladoo's. In case if you are unable to make round balls, sprinkle little warm milk. It will be very easy to make ladoo's now....

 

P.S. In case you like coconut flavour, you can add dry desiccated coconut. The taste will be awesome. But its only optional for people who like coconut taste.

Easy Chicken Curry 2

Last time i had posted easy chicken curry recipe with coconut base. This is also very simple just that ingredients are slightly different(lesser)... But almost similar... Be assured that the taste is definitely different.

 

 

Ingredients

 

Chicken - 500 gms

Onion - 1 Medium size

Tomato - 1 Medium size

Ginger garlic paste - 1 tsp

Red Chilli - 2-3 (as per your taste)

Garam Masala - 1 tsp

Salt - 1 tsp

Curry leaves - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste.

2. In a thick pan add a cup of water and ground paste. Drop in the chicken chunks, cover it and cook for 20 mins... Add the curry leaves and simmer for 5 mins.

 

3. Easy chicken curry 2 is ready to serve....

Mysore Bonda

One of the simple snack to enjoy for the evening tea time... Now you might think why is this called Mysore bonda, is it famous in Mysore ? I also dont know the reason, but I can assure you that you will definetely not forget the relishing taste of this bonda...

 

Ingredients

All purpose flour / Maida - 1 Cup
Rice Flour - 1/2 Cup
Butter milk (thick) - 3/4 cup
Green Chilli (finely chopped) - 1 tbsp
Curry leaves - 1 tbsp
Corriander leaves - 1 tbsp
Jeera - 1/2 tsp
Pepper corns - 1 tsp
Salt - 1/2 tsp
Baking Soda - 1/2 tsp
Asafoedita - 1/4 tsp
Oil - For Frying

How to make:

1. Mix all the ingredients to get a thick batter (similar to medu vada batter consistency).

2. Heat oil in a kadai and drop in the batter like bondas. Fry till golden brown.

3. Serve it hot with coconut chutney....

 

Super Simple Dhal Tadka

Dhal Tadka is a simple side dish but an awesome accompaniment for roti or rice...  In North Indian houses dhal will be everyday mandatory item along with chappathi there.... Many people make in different way and i will share my way of making it which is very simple... Believe me... That's why i have named it super simple Dhal Tadka...

 

 

 

Ingredients

 

Moong Dhal - 1 Cup

Water - 3 Cups

Onion (Sliced) - 1/2 Cup

Tomato (Chopped) - 1/2 Cup

Ginger garlic (finely chopped) - 1 tsp

Green Chilli - 2 nos.

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Corriander leaves - Few

Curry Leaves - Few

Kasturi Methi - 1 tsp (Optional)

Mustard - 1 tsp

Jeera - 1 tsp

Oil - 1 tbsp

 

 

How to make:

 

1. In a pressure cooker, add the first 6 ingredients and cook it for 20 mins (3 whistle).

 

2. In a pan, heat oil and add mustard and jeera. Once it crackles, add the curry leaves and pressure cooked dhal to it.

 

3. Add salt, garam masala and allow it to boil for 2-3 mins. Sprinkle corriander leaves and kasturi methi.

 

4. Super simple Dhal tadka is ready to serve now...!!

 

 

 

 

 

 

 



Cauliflower Masala

This mouth watering side dish goes very well with hot phulka's or roti's.... Of course with rice (Basmati) or Jeera rice also it will be good... Not tough to make too....

 

Ingredients:

Cauliflower - 1 cup
Onion (Finely chopped) - 1/2 cup
Tomato (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasturi Methi - 1 tsp
Jeera - 1/2 tsp
Oil - 2 tbsp

How to make it:

 

1. In a kadai, heat oil and add the jeera. Once it crackles add the onion and saute for 2-3 mins. Add the ginger garlic paste and saute till the onion turns golden brown.

 

2. Now add the tomato and saute for 3 mins.... Now add the salt, chilli powder, garam masala, corriander powder and turmeric.

 

3. Add the cauliflower and mix well. Add 1/2 cup of water and cover the kadai. Let it cook for 10 mins.

 

4. Cauliflower would have cooked completely by now.  Add the kasturi methi by crushing in between your palms.

 

5. You can garnish with chopped corriander leaves and serve it hot with phulkas.....

Mysorepak - Made Simple

Diwali is coming up next week.... So thought this recipe might be of help to you..... My mom use to make this mysorepak... Easy to make also... I tried for first time and the result is awesome...

Ingredients

Besan Flour - 1 Cup
Sugar - 1 Cup
Ghee - 1 Cup
Water - 1/2 Cup

 

How to make:

 

1. In a pan, add 1 tbsp of ghee and roast the besan flour in sim flame for 8-10 mins... The raw flavour has to go.... Make sure its in sim only, otherwise the flour will turn brown..... Sieve this flour so that no lumps are there.

 

2. Now add 60 % of the ghee to this flour and make a nice smooth batter.

 

3. In a thick pan (preferably non stick), add the sugar and water and bring it to 1 string consistency.

 

4. Once the sugar syrup reaches 1 string consistency add the ghee-batter mixture to it. Keep stirring it so that it doesn't stick to the pan.

 

5. Add the balance ghee little by little. Once the mixture comes without sticking to pan (usually takes about 8-10 mins), remove it to greased tray and using knife cut into pieces while its little hot. Once it cools completely u can' cut it. 

Pani Puri - Puri/Masala/Pani

Who doesn't love Pani puri or Gol gappa... One of the street snack which most of just love to grab and gulp... now I will share the recipe of how to make the puri / pani and the masala.. To make everything it takes almost an hour.....

 

Puri

Ingredients:

Rava / Sooji - 1 Cup
Warm Water - 50 ml
Maida - 2 tsp
Salt - 1/4 tsp
Oil - 2 tsp for the dough
Oil- for frying the puri

How to make:

1. In a bowl add sooji, salt and mix well. Sprinkle some warm water, so that the sooji is wet. Leave it for 2-3 mins. Knead this for 1-2 mins

2. Now sprinkle maida on this  and keep kneading the dough stiff. Knead it for atleast 5-7 mins.

3. Add 2 tsp oil and knead for another 2-3 mins.... close and keep aside for 30 mins.

4. Take a flat steel plate and on the backside grease it with oil and roll the dough (roll it thin) with rolling pin. Using a cutter (round cap with 2 inch diameter), cut the puri's and fry in medium heat oil.

Masala

Ingredients:

Boiled Potato - 1 no.
Channa or sprouts - 1/4 cup (in case of channa, it has to be soaked and boiled)
Corriander leaves - 1 tbsp (Finely Chopped)
Salt - 1/2 tsp
Chat Masala - 1/2 tsp
Chilli Powder - 1/2 tsp

How to make:

1. Mash the potato and add all the other ingredients and mix well. If you like, you can add finely chopped onion as well......

Pani

Ingredients:

Tamarind water - 1/2 cup
Corriander leaves - 2 tbsp
Mint Leaves - 1 tbsp
Green chilli - 1 no.
Jaggery - 1 tsp
Chat Masala - 1/2 tsp
Salt - 1/2 tsp
Black Salt - 1 tsp ( in case you don't have black salt, add 1/2 tsp citric acid)
Water - 1 cup (Cold Water)

How to make:

1. In a mixer, grind corriander leaves, mint leaves and green chilli.

2. In a big bowl add all the ingredients and ground green chutney and mix well.