Malia Kofta

Ingredients:

For Koftas

4 Potatoes Boiled and mashed100 gms grated Paneer (Cottage cheese) 2 finely chopped Green Chillies1 finely chopped onion.1/4tsp black pepper powder1/4tsp chat masala.2 teaspoons Cornflour1 tbsp kismisSat as per tasteOil for deep frying

For the gravy:

2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 1 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 cashew nuts

 Method

For the Kofta

• Boil the potatoes without taking out its peel (potato should not be over boiled). 
• Allow them to cool and then peel the potatoes and mash them.
• Mix Paneer, boiled potatoes, green chillies, onion, cornflour, black pepper, chat masala and salt. The mixture should be smooth with no lumps. 
• Divide this mixture into 8-10 small balls. 
• Take each ball on the palm of your hand, flatten it to make a disc. 
• Place some raisins in the center of each disc and roll it back into a ball. This is your uncooked "Malai Kofta". 
• Now heat oil in a pan and deep fry the koftas till golden brown and drain on a paper napkin and keep aside.

For the gravy

• Heat 4 tablespoons of oil in a pan and fry onions till light brown. Remove from oil and let the onions cool. 
• Grind the Onion, ginger, garlic, poppy seeds in the grinder. You can add some water if needed to make smooth paste. 
• Add the above paste in the pan and  fry in 3 tbsp of oil till brown and the oil begins to separate.
• Add salt, turmeric powder,coriander powder, red chilly powder and mix well for 10 minutes till the oil separates from the gravy. 
• Add the pureed tomatoes and the ground cashew nuts, mix it well to thicken the gravy.
• Add milk and cook for 2-3 mins. 
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Gujia / perakia

GUJIA / PERAKIA

This is a North Indian dish made specially on the occasion of TEEJ, a festival for long life of husband. Yesterday (18th Nov 2012 ) was teej and I also tried to make this special and delicious dish. We bihari Call this "perakia". It is of two type one made of suji and other made of khoya. I specially like khoya one.

Ingredients

500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
2lt milk
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

Ghee / Oil to fry

Method

1. Boil milk in thick kadhai
2. Keep the milk on fire and thicken it until you get thick khoya stirring occasionally (You can use khoya available in the market.)
3. Now mash the khoya and fry till light brown in color.
4. Add sugar and cardamom powder into the khoya and mix well.
5. Add almonds, cashews, coconut and raisins.
6. Fry for 2 minutes and remove from the heat.
7. Allow it to cool.
8. Sieve the flour.
9. Mix the six tablespoons of oil with the maida.
10. Now add some water and knead lightly.
11. Keep adding water as required and knead into a soft but tight dough.
12. Set aside and cover with a damp cloth.
13. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
14. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
15. Take care that the filling does not ooze out.
16. Prepare all the gujiyas and spread on a cloth.
17. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
18. When golden brown in colour, drain and remove.
19. Store for use in an airtight glass jar.

Cooking Tips

• Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.
• Gujia can also be made of suji. Fry suji with some oil and repeat the process from step no 4.

Dhokla

DHOLKA

Try this dhokla in your idli maker. Believe me it turns out to be more delicious and fluffy.

Ingredients

For the batter

2 cup Besan
1/6 tbsp Haldi
Salt to taste
1tsp Green chilly paste
1tsp ginger paste
1tbsp- lemon juice.
1tsp- Eno

For tempering

1tbsp- Oil
1/2tsp- Rai
2-3 green chilly (cut into slit)
1/4 tsp salt
1tsp sugar
1tsp- lemon juice
1tbsp- green corriander
1tbsp- crushed cocconut.

Preperation.

• Sieve besan and put in a vessel, add little water and make smooth paste.
• Now add haldi and place the lid of vessel and keep aside for 20 mins.
• In a idli maker add 2 cups of water and put to boil. Now oil the idli maker dish.
• In the besan batter add lemon juice, salt, green chilly paste, ginger paste and mix well.
• Now add eno salt in the batter and mix.
• When air bubble appears in the batter place a spoon of batter in the idli maker one by one.
• Cook on medium heat for 20 mins. You can check that dholka is ready by inserting a knife and if knife comes out smoothly your dhokla is ready.
• Take out the dhokla in a serving dish.

For Tempering.

• In a small pan  add oil, when oil is heated add rai when rai sparkle add green chillies and fry.
• Now add 1/2 cup water, salt and sugar.
• When water boils off the gas and add lemon juice.
• Now with a spoon add this mixture over dhokla and garnish with corriander leaves and crushed fresh cocconut.

Cooking Tips

• If the besan batter is too thick or even if the batteris too thin then dhokla will not be spongy.
• Don't mix the batter much with spoon after adding eno because then air bubble will come out and dhokla will not be spongy.
• immediately place the batter for cooking after adding Eno as if it is left long time then also dhokla will not be spongy.
• Don't cook on very slow flame as the dhokla may not spongy.

Chicken Briyani

CHICKEN BIRYANI

Ingredients

2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup Yogurt (curd)
4 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Chicken masala
2 tsp Briyani masala
1 tsp Cumin seeds

8 Cloves

1″ Cinnamon stick

4 Elaichi/Cardamom

3/4 tsp Shah Jeera

12 Pepper Corns
1/2 tsp Green Cardamom Powder
1 tbsp Green Mint leaves
2 tbsp Green Coriander Leaves
2 tbsp Butter
Salt to taste
7 tbsp Oil

Preparation

Dry roast cumin and all garam masala (1 tsp cumin
8 cloves,1″ cinnamon stick,4 elaichi/cardamom,3/4 tsp shah jeera,12 pepper corns ) and make paste in mixer.

Blanch the tomato and then make puree.

Mix tomato puree, yogurt, ginger garlic paste, red chilli powder, turmeric powder, roasted garam masala powder, coriander powder, chicken masala and salt. Stir well.

Marinate the chicken with this mixture and keep aside for 3-4 hours.

Heat oil in a pan add cumin seeds and fry the onions until golden brown.

Add the marinated chicken and cook until chicken is cooked and you get thick gravy.

In a pan deep fry onion and keep aside, similarly fry cashew nut and keep aside.

In another pan heat oil and fry rice add briyani masala, cardamom powder.

In a wok heat 4 cup of water add salt, fried rice and cook the rice.

Oil a deep serving vessel add a layer of cooked rice then add a layer of cooked chicken. Add mint leaves, corriander leaves and butter then put another layer of rice and another layer of chicken again add mint leaves, corriander leaves, butter. Add another layer of rice and garnish with fried onion and cashew nut.

Place this vessel in micro-oven for 10 mins.

Serve this delicious hot briyani with raita.

Aloo Dahi



Aloo Dahi

Ingredients:

Aloo- 500gms

Onion 1 pc (thinly chopped)

Curd / dahi- 1 cup

Whole Jeera- 1 tsp

Red chilly flakes-2pc

Ginger-garlic paste- 1 tsp

Haldi- 1tsp

Red chilly powder-1/4tsp

Black pepper- 1/4 tsp

Kitchen king masala- 1tbsp

Corriander / dhania powder- 1tsp

Green corriander/ dhania leaves- for grnishing

Oil- 4tbsp

Salt to taste.

Method:

• Cut Potato into medium sized cubes
• In a kadai add 2tbsp oil when oil get heated add jeera and red chilly falkes.
• When jeera spliters add aloo and salt, cook till golden brown.
• In another kadai add 2tbsp of oil and add onion when oil get heated.
• Add salt, ginger-garlic paste and fry.
• In a cup mix all masala with little water and add to the fried onion.
• Cook the masala on low flame till oil comes out.
• In a cup beat the curd with egg beater untill smooth paste.
• Add the curd stirring slowly.
• Add water as per the consitency you wish.
• Boil and cook for 5mins
• Dahi Aloo is ready to be served.
• Garnish with green corriander.
• Serve hot with roti/ paratha or steamed rice.

Cooking tips:

Add curd through a sieve and stir continously, it would not let the dahi splitter.

Veg Fried rice



Veg Fried Rice

Ingrdients

 

Rice (basmati long dana)- 1cup

Carrot- 1pc (thinly cut into 1cm length)

Cabbage- 1cup (finely chopped in length)

Beans- 200gms ( finely chopped diagonally)

Capsicum- 1pc( finely chopped)

Soya sauce- 2tbsp

Green Chily- 2-4 pc (finely chopped)

Aginomotto- 1tsp

Refined oil- 4tbsp

Salt to taste

 

Method:

 

Soak and drain rice and keep aside

Take a kadhai and add 2 tbsp oil, when oil get heated add rice and fry for few min.

In a another vessel boil 2cups of water with salt, add fried rice and cook.

Now in another kadai add 2tbsp of oil then add all vegetables and fry.

Add salt, and cook till vegetables are tender.

Add soya sauce and cooked rice.

Toss the rice well with all the vegetables till they get blended nicely.

Add ajinomotto and cover the lid for a min.

Your delicious vegetable fried rice is ready.

Serve it with paneer chilly or manchurian (check out my next blog for these reciepe)

 

Cooking tips

Ajinomotto adds chinese flavour to the dish, but as it is carcinogenic I usually avoid adding it. You can also avoid it if you are health conscious.

 

Baigan Fry

Baigan Fry

Ingredients:-

Small round brinjal- 250gms

Potato- 2small piece

Haldi- 1 tsp

Red chilly powder- 1/2 tsp

Dhaniya powder- 1tsp

Jeera powder- 1tsp

Garlic paste- 1tsp

Kitchen King- 1tsp

Amchur powder- 1/2tsp

Salt as per taste

Oil - 4tbsp

Method:

• Take a brinjal make 2 slits in plus shape.
• Cut potato into small square shape.
• In a bowl mix al the spices, salt and 2tbsp oil.
• Put this masala mix into the brinjal slits one by one.
• In a bowl put the masala brinjals , potato and the remaining masala mix.
• Marinate this for an hour.
• Now place a kadai on fire and add 2tbsp of oil.
• After oil is hot add all together the brinjals, potato and the masala mix.
• Put the lid and sim the gas.
• After 20 mins the brinjal and potato will be cooked take out and serve with roti/ paratha or rice and dal.

Cooking Tip

Don't use spatula while cooking this dish just toss the kadai if needed as it may break the brinjals.