Monthly Archives: June 2012

Malai Kofta

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Malai Kofta is the creamy sweet vegetarian curry with potato stuffed with paneer and dryfruit dumplings.   So while enjoying this dish one should just forget about the calories….

Ingredients:

malai-_kofta  koftas

Koftas:

Boiled and mashed potatoes 3 large, Paneer mashed 200 grms, mixture of finely chopped dryfruits 4 tabsps, finely chopped green chillies 4 to 6, finely chopped coriander leaves 1 tabsp, salt to taste and for the binding refined flour and oil for deep frying.

Curry:

2 Boiled and pureed onions, gainger garlic paste 1 tabsp, 1 tsp garam masala, sugar 2 tsp, cashewnut and poppyseeds paste 3 tabsp, coriander and cumninseeds powder 1 tsp, green chillies 2 finely chopped, curd 1 tabsp, cream 1 cup and salt to taste.Ghee 3 tabsp. 1 cup of coconut milk.

Method:

In a bowl take the potatoes ans season it with salt, add coriander and the flour and blend it thoroughly. In another bowl take the mashed paneer and add the green chilies and dry fruits. Now take the potato mixture roll it and flatten it into 3 inches circles, stuff the paneer mixture a tabsp on each and roll it back in to lemon size balls. Deep fry it till pink and keep it aside.

Curry- In a pan, heat ghee and add the onion puree. To it add the rest of the ingredients except the cream and a cup of coconut milk. Let the whole mixture boil, now add the cream and the fried koftas.

Garnish with few coriander leaves and enjoy this rich delicacy with naan or jeera rice.

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Garam Masala

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garam-masala

Garam Masala is a blend of spices from the north and south of India. The term Garam refers to its intensity and not because it is pungent. This spice is used as a seasoning to all Indian dishes and it adds on to the aroma as we first satisfy our sense of smell before tasting the food.

Ingredients:

1. Cinnamon 200 grms

2. Cloves 200 grms

3. Black Pepper 200 grms

4. Green Cardamom pods 250 grms

5. Star Anise 150 grms

6. Nutmeg 3

7. Mace 200 grms

8. Mesuain 100 grms

9. Kallupachi (Black stone flower) 50 grms

10. Black Cumin 200 grms

11. Fennel 100 grms

Take all the above ingredients, and slow roast it. So that each one gives out its oil and flavours. When cooled grind it into fine powder and store it. This much quantity last for more than 2 years when used on a regular basis as we do for the Indian cuisine.

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Kofta Curry ( Meatballs in curry)

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Kofta Curry is a north Indian speciality, but has orignated in Persia. They are the seasoned mince balls which are either fried or barbequed or even boiled in the spicy curry. As we move from region to region it changes in variation and is made by the monce of beef, lamb and even in veg.

Ingredients:

250 gms of mutton kheema (minced meat), 1 egg, 1 cup chopped coriander leaves,  5-6 chopped green chillies, 1/2 tsp coriander, 1 tsp Garam Masala, 1 tsp cumin Powder, 2 tsp Red Chilli Powder, 1/4 tsp of Turmeric, 1/2 cup paste of finely ground cashew nuts and almonds,  4 tsp ginger garlic paste,  2 tomatoes finely grinded and made into a puree,1 large onion fried golden-brown and made into a paste,  2-3 tbsp oil, 4 cups of water,  Salt to taste

 Method To Prepare Kheema Kofta:

Take kheema into a large bowl.Add an egg, 1 tea spoon of chopped coriander leaves, green chillies, a little pinch of salt and mix well.Take off the extra water from the mince with the help of a seive.After the kheema looks like a semi-dry paste, make medium sized balls and keep them in a seperate plate. Normally these koftas are added while the curry is boiling, but I prefer to fry it for the crispiness.

Method To Prepare Kheema Kofta Curry:

Heat a deep pan and add oil for heating,  add the brown onion paste, ginger-garlic paste, turmeric, red chilli powder, coriander cumin powder, garam masala, salt and finally the tomato puree. Fry it till the the oil oozes from all the masala paste.Now, add water to this paste and mix this paste evenly with the water. Let this boil for around 5 minutes on high flame. Add the cashewnuts and almond paste to it and mix well.

Once this curry is hot and boiling, add the koftas, you shall see a few bubbles coming out of the kheema kofta without breaking them. They will still appear to be nice round balls. This is an indication that the kofta curry is ready to be served.

The kaju-badam paste makes the curry nice, thick and rich in flavor. Add the remaining chopped coriander leaves while serving in small bowls. You can even add 1/2 tea spoon of sugar if you feel that the curry had become strong. Serve with any flat bread.

Meatballs curry

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Bharli Vaangi ( Stuffed eggplant)

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bharali vangi

Bharli Vaangi is an authentic Maharashtrain delicacy and is made in almost every home in Maharashtra. Some roast it and make a salsa, some make it into curry and while the most popular style is stuffing it. As usual I make it in a simplest and easy to follow way and it does make you forget the chicken curry for a meal. 😉

Ingredients:

Vaangi/ Brinjals ( Eggplants) 1/2 kg slitted into 4, asafoetida 1/2 tsp, cumin and mustard seeds 1 tsp ,  2 medium-sized onions finely chopped,  ginger garlic paste 1 tab sp, turmeric powder 1 tsp, coriander cumin seed roughly grinded 3 tsp, red chilli powder 2 tsp, garam masala 1 tsp, red chili flakes 2 tsp, chat masala 1 tsp, roasted and coarsely grinded peanuts 2 tabsp, grated dry coconut 2 tabsp, tamrind pulp 1 tabsp, jaggery chopped 1 1/2 tabsp,  handful of finely chopped coriander leaves, salt to taste and oil 4 tabsp.

Method:

In a bowl, take onions,  ginger garlic paste, all the dried spices , the tamarind pulp, jaggery and even the coriander leaves, blend all the ingredients and stuff some of  it in between the slits of the brinjal / eggplant. All the masala will not be stuffed so keep the remaining for the dry curry.

Now in a wok, heat oil, tamper it with cumin, mustard seeds and asafoetida, pour the remaining blended masala stir well, now add the brinjals and pour around 1/2 cup water. Cover it with a lid and cook it till tender. Serve hot with any flat bread  or rice.

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Chicken Vindaloo

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Chicken Vindaloo

Vindaloo has its origin with the Portuguese colonist of India. It comes from the word “vin de alho”, which literally translates to Wine and Garlic. The Portuguese used to pickle their pork in wine and garlic preserve to make it ship-worthy.

Though this dish is mainly prepared with pork or beef, but I prefer it in chicken or prawns.

Ingredients:

Chicken cut into pieces around 1 kg, Onions 3 chopped, 3 medium potatoes cut into 4’s – optional, 4 large ripe tomato puree, 1 tabsp sugar, 1-2 bay leaves, 1tabsp ginger garlic paste, 5 to 5 tabsp red wine vinegar, 2 to 3 tsp red chilli powder, 1 tsp turmeric, 1 tabsp fenugreek powder, 2 tsp coriander cumin powder, 1 tsp garam masala, 1 cup water, 1 tabsp mustard powder, 1tsp cardamom powder and salt to taste.

Method:

Marinate the chicken with all the dry spices and tomato puree. Then in a heavy bottom pan saute crackle the bay leaves and saute the onions till dark brown. Add the marinated chicken and vinegar and pan roast and blend it on high flame for a few minutes, then cover it till its tender on low heat. Serve hot with rice.

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Lamb Rogan Josh

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Rogan Josh is an authentic Kashmiri preparation with distinctive flavours. Rogan josh  means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is characteristic to this dish and to achieve this end kashmiri mirch, which means “pepper from Kashmir” is used. This ground pepper is red in color but not as hot as other Indian peppers.

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Ingredients:

Lamb cubed 1 kg, oil 5tabsp, curd250 grms, onions finely chopped 2, 1 tabsp ginger garlic paste, red chilli powder 2 tsp, 1 tsp garam masala, 1 tsp dried ginger powder, 2 tabsp coriander powder, 1 tsp turmeric powder, 1 tabsp fennel powder, 7 pepper corns, cloves 12, cardamom powder 1 tsp, 5 sticks cinnamon sticks, few mace, 2 tabs cream, salt to taste, finely chopped coriander.

Method:

Heat oil in a heavy bottom pan, crackle the cloves, pepper, cinnamon. saute the onions til light brown, add the ginger garlic paste and all the remaining dry spices. Now add the lamb and the curd, roast it with the spices, add a litre of water and cream. Salt to taste.  let it cook on low heat. Garnish with coriander leaves. Serve hot with Rice or any flat bread.

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Prawns Ghassi (Manglorean style Prawns curry)

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Prawns Ghassi is the rich , creamy coconut based curry from South India. I learnt it from my Amma, a close  friend’s Mother in law who are Konkani’s and also my extended family in Mumbai.

Ingredients

Grind to a Fine Paste:

  • 500 gms Prawns with their tails on or Boneless fish chunks
  • 2 tbsp. Coconut Oil
  • 3 tsp. Coriander powder
  • 1 pinch Fenugreek seeds
  • 1 tsp. Fennel seeds
  • 8-10 Peppercorns
  • 1 tsp. Mustard seeds
  • 2 tsp. Cumin seeds
  • 15 Dried red chillies
  • 1/2 a Grated Coconut
  • 2 medium onions, sliced
  • 8 Garlic pods
  • 100 ml water

Main Preparation:

the Masala paste

  • 2 tbsp. Coconut oil
  • 2 medium onions, sliced
  • 2 medium tomatoes, finely chopped
  • 10 Curry Leaves
  • 2 tbsp. Tamarind paste
  • 100 ml. thick Coconut milk
  • Salt according to taste

Method

Serves: 4-6

For the Curry Paste:

  1. Roast the coriander seeds, fenugreek seeds, fennel seeds, peppercorns, mustard seeds, cumin seeds, grated coconut, red chillies, onions, garlic pods.
  2. Grind to a thick, fine paste combining with water.

For the Main preparation:

  1. Heat the coconut oil and drop in the curry leaves till they turn aromatic and brown the sliced onions. 
  2. Toss in the tomatoes and cook till they turn mushy and then toss in your fish. Cook till the fish turns transluscent. 
  3. Add the ground masala paste and fry for a good 2-3 mins before you add the luscious coconut milk. 
  4. Further cook for 5 minutes or till the curry begins to boil. 
  5. Add the tamarind paste and salt according to your taste. 
  6. Simmer for 5-10 minutes on low heat.
  7. Serve it with Rice or appams…

I’m sure you’ll LOVE IT!

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