Cheesy Koftas

Ingredients

For Koftas
4 Medium sized potatoes(boiled)
1 large onion (finely chopped)
1 cup mixed bell peppers (finely chopped)
2 green chillies (finely chopped)
2tbl spoon Cornflour
1 cup grated mozzarella cheese
Freshly cracked salt and black pepper

For the Gravy
2 Medium sized Onions (quartered)
4 garlic cloves
1 inch ginger
2-3 green chillies
4-5 tomatoes (blanched n puréed)black pepper corns
2-3 Bay Leaves
4 green cardamoms
5-6 black peppercorns
1tsp red chilli powder
1tsp sugar
1tsp garam masala
2tsp kasoori methi crushed (dried fenugreek leaves)
1 cup fresh cream
freshly chopped coriander leaves
salt to taste
2 tbl spoon butter


Method

Step 1(Koftas)
Sauté the green chillies, chopped onions and mixed peppers and mix with boiled and mashed potatoes and cornflour, season wih crushed black pepper and salt. Make 8-10 balls and stuff with the grated cheese. Roll and deep fry golden brown.Keep aside.

Step 2 (Gravy)
Boil the quartered onions and grind to a fine paste. Grind the ginger garlic and green chillies to a fine paste. Heat butter in a wok and crackle the bay leaves, cardamoms and black peppercorns. tip in the onion paste and sauté till it leaves fat on the sides. Add the ginger garlic and green chilli paste and sauté for a minute. Add the tomato purée a bring to boil. Add the sugar, garam masala, red chilli powder and the kasoori methi. Add water and bring to boil. Now add the fresh cream and freshly chopped coriander leaves.

Arrange the fried koftas in a serving dish and pour te gravy into the dish.


Serve hot with steamed rice or naan bread.

Malai Kofta Curry

Malai Kofta Curry comes from Mughlai cuisine. Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi).

Ingredients:

Koftas:

3-4 medium sized Potatoes (boiled and grated)
1 cup Paneer (grated)
2-3 Green Chillies ( de seeded and finely chopped)
2-3 tbl Spoon Corn Starch
Salt
1 Cup Raisins/Sultanas/Kishmish

Curry:
3 Medium sized Onions
1 inch Ginger
4 Garlic Cloves
2-3 Green Chillies.
5 medium sized Tomatoes (Puréed)
1 cup Mawa/Khoya
1 Cup Fresh Cream
1 tsp Turmeric
1 tsp Red Chilli Powder
2 tsp Coriander Powder
2 tsp Garam Masala
Salt to taste
Fresh chopped Coriander

Method:

Mix the kofta ingredients together and roll into balls, stuff a few raisins and roll into batons and deep fry. Meanwhile boil the onions and grind to a fine paste. then grind ginger, garlic and green chilli to a fine paste.Mix the Mawa/Khoya with 2 cups of water and Keep aside. Now heat oil in a pan, Tip in the Onion paste and sauté for 2-3 minutes. Now add ginger, garlic and green chilli paste. Add turmeric and coriander powder. Sauté for another minute , now add the puréed tomatoes, salt, red chilli powder and garam masala and sauté till masala leaves oil. Add the Mawa/Khoya mixture and bring to boil. Add fresh cream and stir for a minute. Place the koftas in a serving bowl and pour the curry. Garnish with freshly chopped coriander.

Serve hot with Garlic Coriander Naan.

Dahi wale Baingan

Baingan(Aubergine)cooked with various spices and mixed with chilled Dahi(Yoghurt). A Legendary Recipe from my Mum's Kitchen.

Ingredients:

1 Large Baingan(Aubergine)
2 Medium Red Onions Sliced
1 inch piece of Ginger
4-5 Medium sized Garlic Cloves
2 Green Chillies finely chopped
1 tsp Jeera (Cumin Seeds)
2 pinches of Heeng(Asafoetida)
1 tsp turmeric
1 tsp Red Chilli powder
2 tsp Coriander powder
2 tsp Garam Masala
Salt to taste
1 tub of Yoghurt(Dahi)
Freshly Chopped Coriander

Method:

Slice the Baingan(Aubergine), prefer slightly thick slices and deep fry to golden brown. Set aside on an absorbent paper and allow to drain. Meanwhile crush the ginger and garlic to a thick paste in a mortar and pestle. Now heat oil in a wok, crackle the jeera(Cumin Seeds) and heeng(Asafoetida). Now tip in the onions, green chillies and crushed ginger garlic paste. Sauté for 2-3 minutes and allow to sweat. Add the deep fried Baingan(Aubergine) slices and all the spices. Sauté on low flame for 4-5 minutes or till it leaves oil on the sides. Stir fry on high flame for 2-3 minutes. Switch off the gas and allow to cool for half an hour. Fold in the Yoghurt(Dahi) and freshly chopped coriander and refrigerate for half an hour. Alternately you can pre refrigerate and chill the yoghurt.

Serve Chilled with steaming hot Crisp Ajwain Paratha / Naan Bread.

Paneer Butter Masala

Paneer(Indian Cottage Cheese) cooked in rich creamy gravy.

Ingredients:

250gms Paneer (Diced into cubes)
1 inch Ginger
2-3 large Cloves Garlic
2-3 Green Chillies
4 Medium Tomatoes (Blanched and Puréed)
2tsp Kasoori Methi(Dries Fenugreek Leaves)
1 tsp honey/sugar
1tsp mild red chilli powder
1 tbl spoon Shahi Paneer Masala (MDH)
1 Cup Fresh cream
50 gms Salted Butter
Salt to taste


Method:

Make a fine paste with ginger garlic and green chillies. Heat a wok and melt the butter, now add the ginger garlic and green chillies paste. Sauté for a minute and add the tomato purée. Add kasoori methi (crushed by hands), red chilli powder, honey/sugar and the shahi paneer masala. Add 2 cups of water and bring to boil. Now add the paneer and salt, stir for a 2-3 minutes and then add cream. Stir for another 2-3 minutes.

Serve hot with Naan / Chapatis / Pooris.

Sabz Lachchedar

Mixed julienned vegetables cooked in rich spinach and coriander gravy.


Ingredients:

3 Mixed Bell Peppers Julienne
3-4 Carrots Julienne
1 cup Beans Julienne
2 Large Red Onions Julienne
1 inch Ginger Julienne
2-3 Cayne Peppers de seeded and Julienne
2 cloves Garlic finely sliced.
250 gms baby spinach leaves
100 gms green coriander
2-3 Green Bird eye chillies
2 tbl spoons fresh cream
50 gms Salted butter
2-3 Bay Leaves
4-5 Green Cardamoms
Salt to taste
2 tsp Garam Masala

Method:

Heat oil in a wok and crackle crushed cardamoms and bay leaves, add garlic and ginger, saute for 30 sec and add onions. Saute for 2-3 minutes. Now add the rest of the vegetables and add 1 ts sp garam masala, Mix and cover the wok on low flame and allow the vegetables to sweat for another 2-3 minutes.Meanwhile blend washed spinach, coriander and bird eye chillies in a blender. Uncover the wok and add the spinach coriander paste, cream, salt and garam masala. Cook to a darker and thick consistency till the vegetables are cooked.


Serve hot with Butter Naan Bread or Parathas

Matar Mushroom

Ingredients
1 bowl matar (Green Peas)
1 pack of mushrooms , washed and sliced
2 tbl spoon ginger, garlic and green chili paste
1 bowl tomato puree
1 spoon kasooori methi
pinch of sugar
1/2 cup double cream
1/2 tsp red chili powder
1 tsp garam masala
salt to taste
freshly chopped coriander
2 tbl spoon salted butter

Method
Heat butter in a pan, add ginger, garlic & Chili paste, saute for a minute and then add tomato puree, add 2 cups of water and bring to boil, add matar and mushrooms , crush the kasoori methi with hands and sprinkle, now add sugar, salt, chili powder and garam masala. Cook till tender, now add cream and boil to thick consistency. Garnish with freshly chopped coriander.

Serve with Naan Bread or Lachcha Paratha

Kashmiri Rajma

Ingredients:-

1 bowl boiled Rajma (Red Kidney Beans)
1 tsp. ginger paste
1 Tbs. fennel seeds (saunf)
1 tsp. shahjeera (cumin seed)
6 garlic cloves
4 whole dried red chilies
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
100 gms kaju paste (Cashewnuts)
1 C. dahi (yoghurt),
1/2 cup cream
100 gms ghee (purified butter)
1 piece hing (asafoetida)
finely chopped coriander to garnish.

Method:-

Grind all the spices along with the garlic cloves. Soak saffron in the yoghurt and keep aside.Heat ghee and fry the lump of hing. Add rajma and sear on all sides, add kaju paste. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices.Reduce heat and simmer. Add Cream and boil to thick consistency. Remove cover and cook until liquid is gone.Garnish with fresh and finely chopped coriander.

Serve with Steamed Rice, Naan Bread or Lachcha paratha

Twice Baked Potatoes

INGREDIENTS
4 large potatoes
2 Spring Onions finely chopped
1 Red Onion finely chopped
Mixed Peppers finely chopped
freshly crushed black pepper corns
2 tbl spoons melted butter
1 cup mixed grated cheese (cheddar and mozzarella)
Salt to taste

Method
Preheat Oven at 200 Deg Celsius , meanwhile wash and pat dry the potatoes, bake the potatoes with skin for 35 mins. Once baked cut into two halves and scoop the potatoes to make boats, mash the scooped potatoes and add the chopped onions and mixed peppers, 3/4th Cup mixed cheese , butter and freshly crushed black pepper and salt. Mix well and fill the boats with this stuffing, sprinkle left cheese and bake for another 10 mins (or 15 mins if u want the cheese to brown). Serve hot with mustard sauce and ketchup.