Hariyali Koftas
Ingredients: Spinach (2-3 cups for the gravy), cumin seeds, oil, turmeric, salt, red pepper, garam masala, ginger-garlic paste, onions(finely chopped or grated), tomato puree(3 tbsp), whipped cream,(3 tbsp), chopped coriander
For the koftas - potatoes-4-5, boiled and mashed, grated paneer(cottage cheese)-2 tsp, grated cheese(2 tbsp), salt, garam masala powder, lemon juice(2 tsp), half-cup assorted dry fruits-cashews,almonds and raisins, chopped finely, all-purpose flour
Method: mash the potatoes for the koftas and add all the spices and lemon juice in it. Mix the grated paneer and cheese together. Now make a small ball with some of the potato mixture. Flatten it a bit to make a small hole in the centre and fill it with the paneer/cheese mix, and put some dry fruit mix in it too. Then roll the ball again so as to make a smooth even oblong-shaped kofta ball. Make as many koftas as you need and store them in the referigerator for some time. Now fill the saucepan with some oil and fry the koftas 2 at a time, after rolling them in the all-purpose flour so that they stay firm and do not disintegrate in the oil.
For the gravy, take some oil, add cumin seeds, ginger-garlic paste and onions and saute for a minute. Then add the dry spices-garam masala, red chilli powder, and turmeric and let them mix with the onions. Now add the tomato puree, salt and let it cook for some time. Boil the spinach and blend it, then add it to the pan. Lower the heat and let it cook with the spices for 5-7 mins. Slowly add the whipped cream and keep stirring continuously till the mixture becomes thick and creamy. Now cook this covered for another 5-10 mins.
When you are ready to serve, arrange the koftas in a serving dish, then pour thegravy on the top, and garnish with shredded cheese or paneer and chopped coriander leaves. Serve hot with chapati, bread or jeera rice!!!
Sunday, October 21, 2007
#..Muthiya
Muthia /Dumplings
Style : Gujarati
Ingredients
4 tbsp whole wheat flour (gehun ka atta)
2 tbsp Bengal gram flour (besan)
2 tbsp semolina (rawa) (optional)
1 cup cooked rice
1/2 cup spinach leaves-chopped
1/2 cup grated bottle-gourd (lauki)
1/4 cup fenugreek leaves (methi)- chopped
1 tsp green chilli-ginger paste
1 tsp garlic paste
1/4 tsp pepper powder
1/4 tsp cumin seeds (jeera ) and mustard seeds
1/2 tsp baking powder or soda
3 tbsp oil
2 tbsp lemon juice
2 tbsp chopped coriander
salt and sugar- to taste
2 tbsp grated coconut-for garnishing
Method
In a bowl, combine the cooked rice,fenugreek and spinach leaves. Sprinkle salt to taste, mix it well and add the bottle-gourd after squeezing out all the liquid. Add all the flours and semolina, ginger-garlic-chilli paste, sugar and baking powder and knead into a soft dough, using water. Apply a little oil on your hands and divide the mixture into 2-3 parts. Then roll them into cylindrical shapes and place in a steamer. You can use a pressure cooker without the whistle. Insert a knife after 20 mins and see that it comes out clean, meaning its cooked. Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat oil in a pan, add the cumin and mustard seeds. When they start spluttering, add the cooked muthiya pieces and saute for 5 mins. Garnish with chopped coriander and grated coconut. Serve hot with Green chutney.
Style : Gujarati
Ingredients
4 tbsp whole wheat flour (gehun ka atta)
2 tbsp Bengal gram flour (besan)
2 tbsp semolina (rawa) (optional)
1 cup cooked rice
1/2 cup spinach leaves-chopped
1/2 cup grated bottle-gourd (lauki)
1/4 cup fenugreek leaves (methi)- chopped
1 tsp green chilli-ginger paste
1 tsp garlic paste
1/4 tsp pepper powder
1/4 tsp cumin seeds (jeera ) and mustard seeds
1/2 tsp baking powder or soda
3 tbsp oil
2 tbsp lemon juice
2 tbsp chopped coriander
salt and sugar- to taste
2 tbsp grated coconut-for garnishing
Method
In a bowl, combine the cooked rice,fenugreek and spinach leaves. Sprinkle salt to taste, mix it well and add the bottle-gourd after squeezing out all the liquid. Add all the flours and semolina, ginger-garlic-chilli paste, sugar and baking powder and knead into a soft dough, using water. Apply a little oil on your hands and divide the mixture into 2-3 parts. Then roll them into cylindrical shapes and place in a steamer. You can use a pressure cooker without the whistle. Insert a knife after 20 mins and see that it comes out clean, meaning its cooked. Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat oil in a pan, add the cumin and mustard seeds. When they start spluttering, add the cooked muthiya pieces and saute for 5 mins. Garnish with chopped coriander and grated coconut. Serve hot with Green chutney.
D..Malpua With Rabdi
Dashera Special !!!!
Maplpua with rose flavour Rabdi(Indian Pancakes)
Style : Marvadi
Ingredients
For the Malpuas and Sugar Syrup
1 cup maida or all-purpose flour
1/4 tsp baking powder
1/2 gallon (about 1 litre) milk
1 1/2 cups water
A few strands of saffron
1 tsp cardamom powder
1/2 cup sugar
Ghee(clarified butter)or oil for frying
For the Rabdi (recipe described below)
3 cups whole milk
2 large tbsp un-sweetened condensed milk
3 tbsp sugar
2 tsp rose essence
1 tbsp pistachio nuts- chopped for garnish
1 cup Rabri
Method
Malpuas and Syrup
Mix the flour and baking powder. Slowly add milk to the flour to make into a smooth thin batter, same as the pancake batter. Set aside for 5-10 mins. Now Boil the sugar and water together to make the sugar syrup. Keep stirring continuously in ine direction only to form a thread-like consistency. To test that it's done, when it gets a little viscous, take a drop of syrup between your thumb and index finger and move them vertically apart to see if a thread forms. If it breaks, the syrup needs to be thickened, and if you are able to make 2 threads, you need to add a little more water to the syrup. When done, add saffron and cardamom powder to the syrup and keep it warm on very low heat.
Now heat a frying pan, add 1 tsp oil or ghee, take a ladle-full of the batter and make small pancakes out of it. Cook on both sides till golden brown. Immerse them in the sugar syrup for about 2-3 mins, then place on a dish to get rid of excess syrup. You can just dip it in the syrup and remove instantly if you don't like it too sweet. Just let it coat a little.
Rabdi
Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth its original content. Add the condensed milk and keep stirring fequently to prevent it from sticking to the bottom. Add sugar according to your taste. Then add the rose essence and remove from flame. let it cool completely. Garnish with chopped pistachios and keep it referigerated.
Serve the hot Malpuas with the Rabri on the side (photo courtesy of indobase.com). You can either pour the rabri over the malpuas or dip the latter in the rabri. Whatever way you choose to eat them, they will taste delicious, rich and creamy!!
Maplpua with rose flavour Rabdi(Indian Pancakes)
Style : Marvadi
Ingredients
For the Malpuas and Sugar Syrup
1 cup maida or all-purpose flour
1/4 tsp baking powder
1/2 gallon (about 1 litre) milk
1 1/2 cups water
A few strands of saffron
1 tsp cardamom powder
1/2 cup sugar
Ghee(clarified butter)or oil for frying
For the Rabdi (recipe described below)
3 cups whole milk
2 large tbsp un-sweetened condensed milk
3 tbsp sugar
2 tsp rose essence
1 tbsp pistachio nuts- chopped for garnish
1 cup Rabri
Method
Malpuas and Syrup
Mix the flour and baking powder. Slowly add milk to the flour to make into a smooth thin batter, same as the pancake batter. Set aside for 5-10 mins. Now Boil the sugar and water together to make the sugar syrup. Keep stirring continuously in ine direction only to form a thread-like consistency. To test that it's done, when it gets a little viscous, take a drop of syrup between your thumb and index finger and move them vertically apart to see if a thread forms. If it breaks, the syrup needs to be thickened, and if you are able to make 2 threads, you need to add a little more water to the syrup. When done, add saffron and cardamom powder to the syrup and keep it warm on very low heat.
Now heat a frying pan, add 1 tsp oil or ghee, take a ladle-full of the batter and make small pancakes out of it. Cook on both sides till golden brown. Immerse them in the sugar syrup for about 2-3 mins, then place on a dish to get rid of excess syrup. You can just dip it in the syrup and remove instantly if you don't like it too sweet. Just let it coat a little.
Rabdi
Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth its original content. Add the condensed milk and keep stirring fequently to prevent it from sticking to the bottom. Add sugar according to your taste. Then add the rose essence and remove from flame. let it cool completely. Garnish with chopped pistachios and keep it referigerated.
Serve the hot Malpuas with the Rabri on the side (photo courtesy of indobase.com). You can either pour the rabri over the malpuas or dip the latter in the rabri. Whatever way you choose to eat them, they will taste delicious, rich and creamy!!
M.. Chatpata Potatoes
Chatpata Potatoes
Ingredients (Translation)
1/2kg Potatoes
4 tbsp Tomato Puree
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Red Chilli powder
1/4 tsp Garam Masala
Oil 1 tsp
Puncture the potatoes and micro high in a microwave safe bowl for 7 to 8 minutes. Check if it is cooked, else micro high for another minute.
Cut the potatoes into cubes, add the remaining ingredients and mix well. Micro high for 3 minutes.
Garnish with coriander and serve after a standing time of 2 minutes.
Ingredients (Translation)
1/2kg Potatoes
4 tbsp Tomato Puree
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Red Chilli powder
1/4 tsp Garam Masala
Oil 1 tsp
Puncture the potatoes and micro high in a microwave safe bowl for 7 to 8 minutes. Check if it is cooked, else micro high for another minute.
Cut the potatoes into cubes, add the remaining ingredients and mix well. Micro high for 3 minutes.
Garnish with coriander and serve after a standing time of 2 minutes.
M..Masala Peanut / Tastey (Photograph)
Masala Peanut is also known as TASTEY. Its origin is from Indore.Invention of one amongst the "chappan dukaan!!!! "
Ingredients
1 cup Peanuts
Salt to taste
2 tbsp Gram flour
1/2 tsp Chilli powder
1 tbsp Oil
Little Water
Mix all the masala with the peanuts and sprinkle some drops of water to get a masala coating on the peanuts.
Spread oil on a microwave safe plate and place the peanuts on it, separating each peanut.
Micro on high for about 1 to 1 ½ minutes.
Allow a standing time of one minute. Microwaved Masala peanuts are ready.
Serve with 2-3 drops of lemon juice on it ..
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