Khowa Paneer Malai Kofta

“Malai Kofta” the name itself reminds us of the restaurant style rich taste of the creamy gravy and the soft and tender kofta that just melt in your mouth. Though it is a very popular North Indian curry, it is visible in all Indian restaurant menus because of its special taste and aroma people prefers to have it during special occasions.

Kofta is basically fried cottage cheese (Paneer) ball and Malai is the thick cream based gravy in which koftas are dipped.

There are lots of variations of kofta, from non-vegetarian meat balls to pure veg versions. My version of kofta is pretty simple yet very smooth, soft and quite rich which are made mostly with paneer and Khoya/Mawa with little mashed veggies like potatoes, peas and stuffed with nuts and raisins. It goes very well with Tandoori Roti, Naan and Jeera Rice.

Ingredients:

For koftas:

• 200 gms Paneer /Cottage cheese (grated)
• 100 gms Khoya/Mawa (solidified Milk)
• 2 Potatoes (boiled and grated)
• ¼ cup frozen green peas (boiled)
• 2 tbsp of  chopped cashewnuts and raisins 
• 1 tbsp corn flour
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chilli powder
• 1 tsp sugar
• Salt as per taste
• 1 tbsp fresh coriander (chopped)
• Oil to fry koftas

For gravy:

• 2 large onion (chopped)
• 1 tbsp gingergarlic paste
• 2 tomatoes ( chopped)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Red chili powder
• 1 tsp garam masala powder
• ½ tsp whole cumin seed
• 3 tbsp cashew paste (Thick)
• 1 cup cream (200 gms)
• 1 bunch fresg coriander leaves
• Sugar as per taste
• Salt as per taste.
• Oil
• 1 tbsp butter

Method:

For making Kofta:

1. Take khoya and grated paneer in a plate and mash it smooth with hand. Add grated boiled veggies like potato and peas (veggies should be well strained so that there is no water left in that else the balls can break while frying).  Now add corn flour, cumin powder, coriander powder, Red chili powder, chopped coriander, salt  and sugar and mix  it well  and knead it  into firm and smooth dough.
2. Pick a small amount of dough and roll it in hand to get round shape of kofta ball. Now press it at the center and place two raisins and a few pieces of broken nuts at the center of flattened ball. Close it and roll it again to make perfect round balls without any crack. Make all the koftas in similar fashion and keep it ready for frying.
3. Heat oils in a pan and deep fry all the koftas in low and then medium flame until they become golden brown in color evenly on all sides. Stir the koftas very slowly while frying otherwise they can break into pieces. Take it out and keep aside. If koftas break while frying add some more corn flour to the mixture. 

For making Gravy:

1. Take flat bottomed pan and add 2 tbsp of oil. Add chopped onion and fry until it turns golden in color. Now add Ginger garlic paste and fry for a couple of minutes. Now add chopped tomatoes, stir well and cook for 5 to 6 minutes.
2. When the tomatoes  becomes soft add turmeric powder, cumin powder, coriander powder, red chili powder and mix well all the spices with Onion and Tomatoes and cook till oil gets separated from the spices. Switch off the flame and let the mixture cool.
3. Take the cooked mixture in a blender and make a smooth paste.
4. Heat 2 tbsp butter in the same pan and add whole cumin seeds when the cumin seeds starts spluttering, add the blended mixture paste. Add little water and bring it to boil. Once the mixture starts boiling add cashew paste . Now add salt and little sugar. Stir for 3 to 4 minutes and then reduce the flame and add fresh cream or Malai and you can see the light golden color the gravy has achieved.
5. Stir the mixture and let it cook for another 2 to 3 minutes in medium flame until one boil so that the gravy become rich and creamy.  Add prepared koftas into it cover each kofta nicely with gravy. switch off the flame and finally add garam masala and chopped coriander leaves. Cover it for some time so that flavor of garam masala and coriander leaves mix well in the gravy which gives a nice aroma to the dish.  

Take it out in a bowl and garnish with some cream and coriander leaves and your scrumptious Malai Kofta is ready to serve with hot naan .

Cheesy Veggie Quesadillas - as easy as a child's play

All through the year, kids look forward to their summer vacation. When it comes, they become so happy that they become hyper active and tend to go out of bounds. As a working mom, my job to keep them engaged with studies, activities & games, is getting tougher day by day.

My elder daughter Kuhu, who is normally a well-behaved 8 year old, keeps on jumping on her toes during these days, as if her feet are tied on spring boards. One of her new found passion this vacation has been spending time in kitchen with me. She would watch me intently and try to help me by running errands.

The other day, she came running to me saying that she had just watched a cookery program in TV where they showed how to cook Quesadillas. She was very excited and almost forced me to agree to her demand that we would prepare Quesadillas at home and …………….………she would help me in cooking actively.

Well, it turned out to be a really enjoyable experience. Except for cutting and frying, she did all the hard work including kneading dough, cutting in shapes, making the parcels and sealing them at the ends. The Quesadillas were fabulous and both my daughters enjoyed eating them as evening snacks.

Ingredients

Onion (finely chopped) – 1 no

Tomato (finely chopped) – 1 no

Capsicum (finely diced) – 1 no

Corn kernel (boiled) – ½ cup

Green chili (chopped) – 1 no

All purpose flour – 1 ½  cup

Shredded mozzarella cheese – 1 cup

Coriander leaves (chopped) – 1 sprig

Crushed black pepper – ½ tsp

Cooking oil – 2 Tbsp

Salt – as per taste

Method

Wash vegetables separately and keep them in a strainer so that water drains off completely.

Mix together Flour, salt and 1 tbsp of oil in a large bowl. Add water slowly, mixing with hand to make a soft dough. 

Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let it rest, covered for 10 minutes.

Spread the dough on a floured surface and roll it out into a big size and thickness you prefer. Take a cookie cutter or a stainless steel bowl with sharp edges and cut out small tortillas out of it (as shown in the photo).

Take one tortilla and spread 1 tsp shredded cheese on it and then add chopped onion, tomato, coriander leaves and diced capsicum on top of that and finally, sprinkle some salt and pepper.

Take another tortilla. Wet the edges with water and cover the tortilla with vegetable with it. Seal the edges by pressing with a fork. Repeat the process with some more tortillas. Your Quesadillas are ready to fry.

Heat oil in a pan with around ½ inch depth.  Fry the Quesadillas, turning over occasionally, until they turn golden yellow. Transfer with slotted spoon to paper towel to drain off extra oil.

To make Salsa, take the left over chopped onion, tomato & coriander leaves in a mixing bowl and add one chopped green chili. Add little bit chilli sauce (I didn’t add much as I was making them for my kids), tomato ketchup and sprinkle a little pepper powder and salt to taste. Mix it well. You can make this beforehand and refrigerate for an hour.

.

Enjoy your evening with smoking hot Quesadilla served with Salsa.

Beetroot Cabbage Sprouted Moong Thoran

Despite the fact that deep in my heart I’m a pure unadulterated Bong, I have an ever-growing curiosity to try out food from various cuisines around the world. Ever since my marriage, I have been staying in the Southern part of India, first Hyderabad and now for the last 9-10 years, in Bangalore. I never get tired of picking up recipes from my southern friends & neighbours and try those at my house.

The one cuisine of South India, that particularly never ceases to amaze me because of its richness and variety, is the Malabari or Keralite cuisine. During Onam, the Malayalis prepare an array of vegetarian dishes which they call as Sadya. Of all the Sadya dishes, the one which I’m very fond of is the Thoran. Thoran is prepared with mainly cabbage (there are variants which use other veggies too!), cooked with coconut, onion & garlic in very little oil.

Here I am, with my own version of Thoran where I have used Beetroot (no prize for guessing….me being a beetroot fan-a-tic) along with cabbage and sprouted moong. It's absolutely easy to cook and a very healthy food.

Ingredients

Beet root(thinly sliced) – 1 cup

Sprouted Moong daal – ½ cup

Cabbage (chopped) – 1 cup

Onion (thinly sliced) – ½ cup

Garlic (finely grated) – 5 to 6 cloves

Coconut(grated) – 1 cup

Green chili (chopped) – 3 nos

Red chilis – 2 to 3

Mustard seeds – 1 tsp

Curry leaves – 7 to 8

Turmeric powder – 1 tsp

Cooking oil – 2 Tbsp

Salt – as per taste

Method

Wash vegetables separately and keep them in a strainer so that water drains off completely.

 Heat oil in a pan and add mustard seeds and red chilli. Add curry leaves and after few seconds add chopped garlic and onion. Fry for 2 to 3 minutes until onion become soft. Add sprout and mix well.

Add Beetroot and stir fry for some time and then add chopped green chilli, turmeric powder and salt and mix well. Lower the flame, cover it and let it cook for 7 to 8 minutes with stirring occasionally.

When the vegetable becomes little soft add finely chopped cabbage and mix again. The idea of cabbage being added at a later stage is to keep it little crunchy. Cover the lid and cook it for another 6 to 8 minutes.

Now add grated coconut and mix it well with the vegetables. Cover it and cook for a couple of minutes.

Garnish with chopped coriander and your healthy Beetroot Cabbage Sprouted Moong Thoran is ready to eat with smoking hot steamed rice.

Crispy Beetroot Cutlet

Why Beetroot? As a mother of two growing daughters, I have the daunting task of making tasty yet healthy snacks for them every evening. Those who are on the same situation as me, would definitely agree with me that how difficult it is to combine taste & health in a nice way.

Very few veggie can match the nutritional value of the humble beetroot. Beetroot contains potassium, magnesium & iron as well as vitamins A, B6 & C and Folic Acid. It also contains carbohydrates, proteins, powerful antioxidants and soluble fiber. Not only is beetroot great for boosting stamina and making muscles work harder, but also can help in reducing blood pressure as well as its associated risks such as heart attacks & strokes.

If the above info is too technical to digest, don’t worry too much. You’ll find beetroot cutlet, made as per the recipe given in this blog, to be a nice & tasty evening snacks, which would bowl over your loved ones.

Ingredients
For Filling
Beetroot – 2 Large size, grated
Carrot – 1 large, grated
Potato – 1 Large
Green peas – 1/2 cup, optional
Peanut – 2 tbsp, roasted and peeled
Raisins – 1 tbsp, soaked
Ginger paste – 1 tbsp
Green chilli – 3 Chopped
Fennel seed – 1/2 tsp
Roasted Spices – Cumin, Coriander, Fennel seeds in equal amount
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Salt – As per taste
For Coating
Cornflour – 1 tbsp
Flour – 1 tbsp
Water – 1/4 cup
Egg Beaten – 1 no, optional if we are not making it pure vegetarian
 Oil for Frying

Method

Boil potato and mash it slowly with hand. Keep it aside. Dry roast Cumin, Coriander, and Fennel Seed and then grind into fine powder.

Heat oil in a pan and add fennel seeds. Add Ginger paste and chopped green chillis. Fry for some time and then add grated vegetables and sauté for few minutes. Add turmeric powder, chili powder, and salt and cook till veggies become soft. Add mashed potato and stir again.

Add boiled Peas and roasted peanut and roasted spices. Mix well with the veggies.
Cook till veggies get mixed completely. Switch off the flame and allow it to cool for some time. Take a small portion of the mixture in you palm and roll it and then press to give the shape of a round cutlet.

Take a bowl and add cornflour, plain flour and pinch of salt and water to make a batter of medium consistency.  Beaten egg (optional) can also be used. Take another bowl and pour some breadcrumb and spread it.

Dip each cutlet in the batter and then roll them into breadcrumb and make sure the cutlet is coated well with that. Coat all cutlets like this and keep them refrigerated for an hour. Your cutlets are ready for frying.

Heat oil in a pan and deep fry the cutlet in medium flame until it turns golden brown.
Serve hot along with your favorite sauce/dip.

Potol Aloor Malay Curry/ Stripe Gourd Curry with Coconut Milk

Malai curry is a traditional bengali dish  which can be prepared in both veg and non veg versions. The most common ingredient in all versions of this dish is coconut milk. So the basic curry is made with coconut milk in which vegetables or non veg like egg, chicken and being added. Here I made it using veggies like Stripe gourd and potato. It can prepared with other  types of vegetables also.

Ingredients:

Potol (stripe gourd) 300 gms Potato (diced)       300 gms Coconut milk           2 cups Onion (grated) 1 Ginger  (grated) 1 tbsp Turmeric powder   1 tsp Cumin powder   1 tsp Coriander powder 1 tsp Green chili paste 2 tbsp Methi (fenugreek seeds) 1 tsp Garam masala 1 tsp Salt (as per taste) Sugar   1 tsp Oil

Method:

1. Peel stripe gourd and potato and cut into medium sized pieces . Heat oil in a pan and add those pieces and fry for a couple of minute. Add turmeric powder and salt and again fry for 5 to 6 minutes on medium flame. Keep it aside.
2. Heat oil in a large pan and add methi seeds. when it splutters add grated ginger, onion and fry for a couple of minute and add green chili paste, turmeric powder, coriander powder, Cumin powder, and salt.
3. Fry the masala for sometime and when it separate oil  add coconut milk. Stir for a couple of minute and add fried stripe gourd and potato pieces and saute for 5 to 6 minutes.
4. When the potato and the gourd pieces becomes tender, and the gravy become semi thick, add garam masala and sugar and cover it for  few minutes.

Garnish with chopped coriander and serve hot with steamed rice. Enjoy this flavor of Bengal with your family and friends.

Pav Bhaji

Pav bhaji is one of the most popular street food  item in western India especially in Maharashtra. 'Pav' in Marathi is bread and 'bhaji' is actually the spicy curry made of different type of vegetables and garnished with chopped coriander and onion. Pav bhaji can actually be relished in road side stalls but considering the bad hygiene of those places, we usually don't let our kids consume that food. So my post is for those who want to make this delicacy for their kids at home.

Ingredients:

Chopped onion	1 Large
Chopped garlic	6 to 8 cloves
Potatoes, peeled and diced	2 medium
Chopped cauliflower	1 cup
Chopped green beans	½cup
Peas	½cup
Chopped carrots	½cup
Chopped Capsicum	½ cup
Green chilies chopped	2
Tomatoes  medium chopped	3
Red chili powder	1 tsp
Turmeric powder	2-Jan
Salt (adjust to taste)	2
Pav Bhaji masala	1
Lemon juice (adjust to taste)	1 tablespoon
Fresh coriander	2 tablespoon
Bread buns	6
Butter	3 tablespoon

Method:

1.Wash all the vegetables (carrot, cabbage, beans, cauliflower, potatoes and peas) and pressure cook the vegetables except Capsicum adding little salt up to 4  whistles. Drain water and keep aside.

2.In the frying pan, add some butter and oil and fry the onion, garlic and chopped green chili till it turns light brown in colour. Now add tomatoes, capsicum, salt and turmeric powder. Fry for 6  minutes.

Mash all the cooked vegetables and add to pan. Stir continuously so that it get mix properly. Add cumin and coriander powder; mix well with the onion, capsicum and tomatoes. Add half a glass of water if the masala is too thick.

3.After 5 minutes, add the pav bhaji masala and mix well and cover and let it cook  for  3to 4 minutes.

4.Garnish with the coriander leaves and chopped onion and serve.

5.Heat a flat tawa and add Butter and then add pav pieces and toast it with butter.

Pav and Bhaji is ready to serve hot topped with butter ,chopped coriander leaves, onion and lemon.

Echorer Dalna/Raw jack fruit curry

After 'Echorer Torkari', my 1st  post on  jackfruit  became so popular, I thought of making some other experiment with that and finally I ended up in making the delicious dish  called 'Echorer Dalna'. It is a completely vegeterian recipe made of raw jackfruit which doesnt contain even onion and garlic which is considerd as a part of nonveg in bengal. It is basically a raw jack fruit curry cooked in a thin gravy which goes very well as a side dish with roti and chapatti. Here I made some variation adding chickpeas(green peas) to that which made more delicious. You can prepare it in both versions.

Ingredients:

Jackfruit 500 gms Potato 1 cut into cubes Chickpea (green peas) 1 cup Tomato 1chopped Red chili 3 Cumin 1 tsp Ginger paste 2 tbsp Green chili paste 1 tbsp Turmeric powder 1tsp Roasted Cumin powder 1 tsp Roasted coriander powder 1 tsp Red chili powder 1 tsp Garam masala powder 1 tsp

Method:

1. Clean jack fruit and wash it properly. Take all the pieces in a large pan and add 1/2 cup of water and a tsp of salt. Boil it for about 6 to7 minutes. Drain out excess water and keep aside.

2. Heat oil in a pan and fry potato pieces until soft and golden in color. Keep it aside. Boil chichkpea soaked overnight.

3. Heat oil in a pan and add bay leaves, red chili and cumin seeds.When cumin starts spluttering add ginger paste and green chili paste and fry for few seconds. Now add turmeric powder, cumin powder, fennel powder, red chili powder and little water. Fry the masala until oil get separated from it.

4. Add chopped tomato salt and little sugar. Stir for sometime until tomato becomes soft. Now add boiled jack fruit pieces and boiled green peas and  stir well so that it gets mixed with the masala uniformly. Add fried potato and let it covered and cook for 8 to 10 minutes with ocassional stirring. Now add garam masala powder (home made one by grinding cardamom, cinnamon and clove together) and mix it. Turn off the flame and let it cover for another 5 minutes.

Serve with hot plain  rice, chapatti or roti.

Echorer Torkari /SpicyJackfruit sabji

Raw Jackfruit is known as 'Echor' in Bengali and is very popular vegetable during this summer season. In Bengal raw Jack fruit are cooked in a rich, thick and spicy gravy just like we prepare chicken and it tastes almost like chicken curry. In this summer , when Jack fruits are easily available even in Bangalore I thought of making some special and authentic Bengali dishes with Echor. In this post I will share one of those dishes named "Echorer Torkari". Hope you will like it very much. More Echor recipes are yet to come in my upcoming posts.

Happy cooking!!

Ingredients:

Echor                                            500gms
Onion                                            2 Large (chopped)
Potato                                           2 large (cut into pieces)
Garlic                                            10 cloves(paste)
Ginger                                           2 tbsp (grated)
Bay leaves                                     2
Red chili Whole                              2
Clove                                            4 to 5
Cinnamon                                      2 sticks
cardamom                                     5 to 6
Turmeric powder                           1 tsp.
Coriander powder                          1 tsp.
Red chili powder                            1 tsp.
Roasted peanut                             10 gms
Garam masala powder                   1 tsp.
Ghee                                            1 tbsp
Salt(as per taste)

Method:


1. Cut Echor (Raw jack fruit) and clean it properly (I know it is a very tough job and takes lots of time and effort) or you can buy tinned ready made jack fruit pieces from market which will make your job easier.

2. Wash the pieces and mix with salt and turmeric powder and keep it for half an hour. Heat a pan and add echor pieces and 1 cup of water and boil it for 6 to 8 minutes. remove it from  flame and drain the excess water and keep aside.

3. Heat oil in a large pan and fry potato pieces until becomes soft. Take it out and in the remaining oil add jack fruit pieces and fry for about 4 to 5 minutes in high flame.Take it out and keep aside.

4. Heat oil and add bay leaves, red chili and whole garam masala (Cardamom, cinnamon, clove). Fry for  few seconds and add chopped onion and fry it until becomes golden yellow. Now add ginger and garlic and saute again. Add turmeric powder, coriander powder, cumin powder and red chili powder. Saute the masala until oil gets separated . Now add fried jack fruit , fried potatoes, roasted peanuts and salt as per taste. stir continuously so that it gets mixed well with the masala. Add 1/2 cup of water and cover it with a lid and let it cook for another 6 to 8 minute with occasional stirring. When the  the gravy becomes semi dry add garam masala and Ghee. Switch off the flame and keep it covered and give a standing time of about 15 minutes.

Serve hot with steamed rice or chapatti and enjoy this delicious main course item in Lunch or Dinner.

This recipe has gone for the event "Flavors of Bengal"  and Nayanas event.

Strawberry watermelon smoothie

Friends I have come up with yet another watermelon drink recipe. Actually, today  morning I have seen that some water melon  left in my fridge . so instead of having it directly I thought of whipping up some smoothie with this. I added some strawberry which gives an wonderful taste and flavor. I have added yogurt to make the smoothie thick and creamy consistency.

Ingredients:

watermelon cubes 1 cup
Strawberries       6 to 7
Yogurt 1/2 cup
 Sugar 1 tbsp (or as per taste)
Crushed ice 1/2 cup

Method:
1 In a blender add watermelon, and strawberries and blend to make a smooth mixture.
2. Add yogurt and sugar and blend in order to get smooth creamy mixture.
3. Pour in a glass aand add crushed ice .

Chilled creamy smoothie is ready to drink.Enjoy! and rehydrate yourself in this hot summer days.

This recipe isalso going for the 'Fun N Sun' event by Radhika of Tickling palate and 'Healthy Summer' in kurinjikathambam blog.

This recipe is also on the way to "Food palette series pink" event in "Torviewtoronto" blog.

Doi Begun/ Brinjal in curd/ Eggplant in yogurt

Doi Begun is a very popular Bengali vegetarian dish. This is one of the special item my mother prepares whenever I visit my native.I used to relish that very much. That is why I made this preparation on that special day of poila boisakh.

Ingredients:

Brinjal or Eggplant (round) 1 large
cumin seeds                       1/2 tsp
Green chili (slitted)             3
Ginger paste                       1 tsp
Turmeric powder                1tsp
Red chili powder                 1/2 tsp
Curd                                   200 gms
Salt ( as per taste)
Sugar 1 tsp
Mustard oil
Fresh coriander leaves (Chopped)

Method:

1. Cut Brinjal into round pieces and add turmeric powder and salt . Mix it well and keep it for marinate .

2 Heat oil in a pan and fry those brinjal pieces until it becomes soft and turn  brownish yellow.

3.Heat oil in a pan and add cumin seed. When seeds splutters, add ginger paste and fry for a couple of minute. Add chopped green chili, turmeric powder, red chili powder and little water. Fry the masala for sometime and then switch reduce  the flame. Now  beat the curd (yogurt)with salt and sugar and add gently to the masala. Stir gently for a couple of minutes.

4. Add fried brinjal pieces. Mix it with the gravy and cover it. Let it cook for another couple of minutes. Add Chopped coriander leaves. Remove from fire.

Garnish it with coriander leaves and serve with hot plain rice.

Going for the "Flavors of Bengal" event and Nayanas event.

Narkel Diye moog dal (Bengali style) / Moong lentils with coconut

Moong Dal is always Bengali's favorite pick among different type of lentils when it  is an special occasion. That is why I prepared Moog Dal in a very special way during Poila Boishakh.. It is actually dry roasted Moog Dal cooked with grated coconut which give wonderful aroma of fried coconut garam masala.

Ingredient:

Moong Dal                     (250 gms)
Coconut(grated)             1/2 cup
Green chili (slitted)          3
Ginger (grated)               1 tbsp
Bay leaf                          2

Red chilli                        3

Turmeric powder           1 tsp
Cumin powder               1/2 tsp
Garam masala powder   (1 tsp)
Cumin whole                   1 tsp
Mustard oil                     2 tbsp
salt as per taste
Sugar                            1 tsp

Method:

1. Heat a  pan and add Moong Dal and roast them for about 5 minute in medium flame until becomes golden brown in color. Remove it from fire and add water and wash dal properly.

2. Take dal in a pressure cooker and  add salt and double amount of water boil it for about 5 minute in full pressure. Don't over cook  the dal. Remove from fire. Let it cool. Now open the lid and add turmeric powder and mix well.

 3. Heat oil in a pan  and add  bay leaf and whole red chili. Fry them for a minute and add whole cumin seed.
fry them until cumin splutters. Add grated ginger and fry for a minute and then add grated coconut and slitted green chili . Stir fry  coconut for a couple of minute until it turns slightly golden yellow. Add cooked dal and stir.

4. Let it cook for 6 to 7 minutes with occasional stirring. Now add sugar (adding more salt is optional as you have already added while boiling  the Dal) and garam masala powder (Bengali garam masala). Add another cup of water if it become too thick. Cover the lid and cook for more 4 to 5 minutes.

Serve hot with plain rice and bhaja (Brinjal (Beguni), potato or cauliflower fry)