It was always on my wish list to cook “Malai Kofta” as I have always heard it is one of the best vegetarian recipes which I have never tasted. “Malai Kofta” is one such vegetarian recipes that never go out of fashion and always makes you salivate by just hearing its name. The soft and creamy inner filling of the kofta and sweet and sour spicy gravy is simply yummy!
Ingredients for Kofta:
- 4 large Potatoes (boiled, peeled and mashed)
- 1 Carrot (boiled, peeled and mashed)
- 150 gms Peas (boiled, peeled and mashed)
- 8-10 Cashew nuts, roughly chopped.
- 10-12 Raisins chopped.
- Frozen Amul Cream.
- 4 tablespoons White Flour.
- Biscuit Crumbs.
- Salt to taste.
- Sunflower Oil for frying.
Ingredients For Gravy:
- 1 cup Tomato puree.
- 1 cup Onion puree.
- 15 Cashew nuts finely chopped.
- 2-inch piece of Cinnamon, Cloves & Cardamom.
- 1 tablespoon Cumin seeds.
- 1 tablespoon Red Chilli Powder.
- 1 teaspoon Coriander Powder.
- 2 teaspoons Sugar.
- 5 green chillies cut into halves.
- 1 Bay leaf.
- 1 cup milk.
- 1 cup water.
- ½ cup Sunflower Oil.
- 1 teaspoon Garam Masala powder.
- 50 gms Amul Butter.
- ½ cup Amul cream.
Method for Kofta:
- Take boiled, peeled and mashed potatoes along with the carrot and peas in a bowl. Add salt if you have not added it while boiling the vegetables.
- Divide the mixture into 12 equal portions and give each portion a round shape of ball.
- Take white flour in a plate. Take one ball and flatten it by pressing it between palms and make 1/3 inch thick pattie. Put approx. 1/2 tablespoon cream, 2-raisins and 3-4 pieces of cashew nuts in the center of the pattie.
- Carefully wrap filling from all sides and make round ball. Make sure that cream is wrapped properly because it will melt and may come out while deep frying. Coat the ball evenly with white flour from all sides and biscuit crumbs. Repeat the process for remaining portions.
- Heat oil in a kadai (or frying pan) for deep frying. When oil is medium hot, slide 2-3 balls in oil from side of kadai (making sure to not to splash the hot oil) and deep fry until golden brown and crispy. Take out and transfer them on to kitchen absorbent paper on a plate. Deep fry remaining ones.
Method for Gravy:
- Heat oil in a deep pan or kadai over medium flame. Add bay leaf, cinnamon, cloves, cumin seeds and sauté for a minute or two.
- Add onion puree.
- Sauté until it turns light pink – will take around 4-5 minutes.
- Add tomato puree.
- Stir and cook for 3-4 minutes over low flame. Add red chilli powder, coriander powder and salt to taste. Mix well and cook until oil starts to separate, stir frequently in between.
- Add the finely chopped Cashew nuts and stir well.
- Add milk when the gravy turns thick and stir well and the gravy will change its color.
- Now add water and mix well and cover it with lid to cook on low flame.
- Add butter when the water gets mixed properly.
- Add the cream and sauté for 2 minutes.
- Now add the koftas in the creamy malai and pour gravy over them.
- Garnish with fresh cream and coriander leaves.
- Serve hot with Parathas or Jeera rice.
Kebab, is a Middle Eastern dish of pieces of meat, fish, or vegetables, roasted or grilled on a skewer originating in the Middle East. In the Middle East, however, kebab refers to meat that is cooked over or next to the flames; large or small cuts of meat. Tangri Kebab is the most popular among all the Kebab recipes. It is also known as Grilled Chicken Drumsticks. This was however my second experience with the tangri kebab. Having failed at the first time with the microwave oven, I tried cooking it this time on direct gas flame and it came out perfect. So, I would suggest all my fans and friends to try this as it is not time-consuming and easier compared to the microwave ovens. I have tried with 2 large leg pieces of chicken, you can use as many as you want, depending on your need.
- 2 large leg pieces of chicken.
- 100gms curd.
- 1 tbsp lemon.
- 1 tsp garam masala powder.
- 1 tsp red chili powder.
- 1 tsp fenugreek powder.
- 1 tsp coriander powder.
- Salt to taste.
- 1 tbsp garlic paste.
- 2tbsp tandoori masala.
How to make Chicken Tangri Kebab:
- Clean and wash the chicken pieces and make random slits on them
- Mix all the ingredients properly together.
- Rub and wrap chicken pieces in it in a fridge and keep aside for 6-8 hours for best results.
- After 6-8 hours, take out of the fridge and keep in the room temperature for some time.
- I have grilled the Tangri Kebabs on direct gas flame with the help of a Roti Grill.
- Place the marinated chicken on the grill and fry it evenly on both the sides. Keep applying butter on each side before frying so that it gets a nice rich color. Keep doing until you are satisfied with the color.
- It should get cooked perfectly within 7-9 minutes. Make sure you don’t burn it while cooking on direct gas flame.
- Sprinkle lemon juice and chat masala and serve with onion rings and Brown Sauce and Hot-Chili Sauce. You can prepare the brown sauce with the help of Soya sauce and tomato ketchup.
I always had a fetish towards Punjabi food. Thinking of a Punjabi recipe means, lots of butter, which is one of the most important reason for my love towards Punjabi food. The reason is the richness and the flavor and the love they pour into while preparing any recipes. No one makes chole the way Punjabis make it. This love increases every time I get to savor their yummilicious Chole Masala. So, I made up my mind to make this very simple and delicious Punjabi recipe, my way. Now, I would tell you how you will make this delicious Punjabi Chole for your Bhatures. What contributes to the flavors and aroma of the chole is how the masala is made. The spices are roasted till they get browned and are fragrant. If you don’t get to roast these masalas, you can try with the readymade Chole Masala which you can easily get at any grocery shops.
For Dry Masala:
• 1 small piece of Bay Leaf.
• 1 Black Cardamom.
• 1 tablespoon Coriander Seeds.
• 1 teaspoon Cumin Seeds.
• 1-inch piece of Cinnamon.
• 50 gms Amul Butter.
• 2tbsp Soya Sauce.
• 1 Dry Red Chili.
• 2 Cloves.
• 250gms White Chick Peas (Kabuli Chana).
• 2 Red Ripe Tomatoes.
• 3 large onion, finely chopped.
• 1½ teaspoons Garlic Paste.
• 5-6 Green Chilli, finely chopped.
• 1 tablespoon chopped Coriander Leaves.
• 3 tablespoons Cooking Oil.
• 1-2 teaspoon Red Chilli Powder.
• 1/4 teaspoon Turmeric Powder.
- Soak white chickpeas in water overnight or for around 8-10 hours.
- Pressure cook soaked white chickpeas with salt, water on low flame. If pressure cooker is not available, then you can use pan to boil the chickpeas, but it would take more time to cook. Remove the lid once done and drain the chickpeas. Do not discard drained water, keep it for further use.
- Dry roast bay leaf, black cardamom, coriander seeds, cumin seeds, dry red chilli, cloves and cinnamon over low flame for 1 minute. Grind them in a grinder to make a smooth, dry Punjabi masala powder.
- Heat cooking oil in a kadai or pan, add onion and sauté until it turns light brown. Saute well. Add garlic paste and chopped green chilli. Mix well and sauté for 30 seconds. Stir continuously to prevent garlic from burning.
- Add tomato puree and salt (only for tomato puree because we have already added salt while boiling white chickpeas). Cook on medium flame until oil starts to separate, around 4-5 minutes.
- Add turmeric powder, red chilli powder, dry masala powder.
- Mix well and sauté for 1 minute. Keep cooking until the color turns rich and dark.
- Now add the soya sauce to give it a darker look.
- Add boiled chickpeas and 1 cup water of boiled chickpeas, mix well.
- Add the butter and cook until gravy becomes thick on medium flame, for around 4-5 minutes.
- Turn off the flame and transfer white Chana masala to a serving bowl. Garnish with chopped coriander leaves. Serve it hot with bhatura.
After having tried a number of Indian recipes, it was time for something different. Having an inclination towards Pasta, I wanted to make these Italian Dumplings which are also known as Gnocchis. A very simple recipe which can be cooked with ease, when you want to. Let’s take a look how these Italian Dumplings can be prepared.
- 800 gms of potato, unpeeled.
- 2 cups of all-purpose flour.
- 50 gms of Amul Butter.
- 1 egg.
- 1 Cheese Cube.
- Fresh finely chopped Parsley.
- Pepper and Salt to taste.
- Place potatoes in a cooker. Cover with cold water and a pinch of salt and bring to the boil over high heat. Cook for 5 minutes or until just tender when tested with a knife. Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato smasher puree potatoes into a bowl. Season to taste with salt. Cool slightly.
- Add flour and the egg to the potatoes, then use your hands to knead briefly until a soft dough forms. If mixture is still sticky, add a little more flour (the amount of flour added is crucial – too much flour will make the cooked gnocchi heavy and tough, while too little flour will cause the dumplings to collapse during cooking). Turn dough onto a lightly floured surface.
- Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log. Using a lightly floured knife, cut each log into pieces as per your choice.
- Create texture on the dumplings as per your choice. You can even give a texture by rolling each ball over the tines of a lightly floured fork, pressing gently with your index finger or thumb underneath as you go.
- Bring a large saucepan of water to the boil. Add 1/4 of the dumplings. As they cook, these dumplings will rise to the surface of the water. Continue cooking on the surface for about 10 more seconds, then remove and drain well. Repeat with remaining dumplings.
6. Time to fry the dumplings. Take a frying pan and add 3-4 tbsp of sunflower oil and once the oil turns hot, add the dumplings and stir fry. Cook it until golden brown so that it looks great. Add the butter to it and stir for some more time. Now add the finely chopped fresh parsley and stir for a few more seconds.
7. Your delicious Italian Dumplings are ready. Serve it hot with grated cheese on top.
Like always, even this time when I had chicken to be prepared for the main course, I started wondering what new can be done with it. I love the color white so thought; why doesn’t make something where no red chili powder and no turmeric powder needs to be used. The imagination ran down deep into my thoughts and I decided to make a Rich and Creamy White Chicken. A bit time consuming, but you and your guests will love it when the taste-buds will get a taste of it. Let’s find out how this recipe can be cooked.
Ingredients of “Malai Chicken”:
- 7-8 tbsp white oil.
- 7-8 large onions, finely chopped.
- 2 garlic finely chopped.
- 1kg chicken (+/- 200gms if required)
- 2 pc of cardamom, cloves & 2 small pieces of cinnamon.
- 8pcs green chilies finely chopped.
- Salt as per taste.
- 3 heaped scoops of Amul cream.
- 500ml milk.
• Marinate chicken with vinegar and a little salt and keep aside for 1 hour to get the soft juicy taste.
• Fry the cardamom, cloves and cinnamon on a large non-stick wok in low flame. Take those out when the color changes to dark brown. Now grind it and keep aside.
• Add the chopped onions, garlic and salt. Fry the onions and garlic now until golden brown in the oil. When it turns golden brown in color, add the chicken to it and cook it for a minute.
• Add the milk to it and cook for 2-3 minutes and let the chicken boil properly in the milk. We won’t be using water in this recipe. You should cook it in low flame as we are using milk instead of water. Keep checking so that the milk doesn’t get dried up.
• After some time, you will find the milk has turned thick. Add the green chilies to it and cook it well and cover it with the lid for 2 minutes, so that the green chilies get to boil in the milk.
• Add the cream to it and cook it for 4-5 minutes. Add the ground cloves, cardamom and cinnamon to it and stir well. You will get the beautiful, appetizing aroma from it.
• Turn off the flame. Your delicious Creamy White Chicken is ready.
• Serve it hot with paratha, roti or rice.