Blogging was once a hobby…perhaps its time I refurbish my skills and get to action again.!
Friends, better late than never…here is the first of the two recipes….
Malai kofta and Kaali daal Maharani(Daal Makhani)
Paneer in any form is a delight for vegetarians…though I personally feel that its much overhyped..By itself a chunk of paneer is so bland and tasteless..(oops I don’t mean to offend anyone..;P)..But combine it with some perfect spices and Voila..its heaven in the mouth..hehe
The fusion of the Kofta and its creamy sweet gravy makes this dish a must order thing for main course in a restaurant…
Here is my version of restaurant style Malai kofta at the comfort of your own home..
Ingredients for Kofta
- Grated boiled potato- 1 large
- Crushed ginger chilli – 2 tsp
- Paneer 150 gms
- Chopped cashew – 1 tb
- Raisins – 10-12
- Salt and pepper to taste
- Oil to fry
Method for Kofta
- 2 large onions
- 10-15 Cashew
- 2 green chilies
- 1/2 inch ginger
- 2 tb. Sp. curd
Boil all the above ingredients except curd. Strain the boiled mixture. Cool it. Add curd and grind it to a fine paste.
Ingredients for cooking the Gravy
- Ghee 2 tb. Sp
- Cinnamon 1 inch
- Cardamom 3-4
- Cloves – 2-3
- Fresh cream- 3 tb. Sp.
- Salt and sugar to taste
Method for Gravy
Heat ghee . Add cinnamon , cardamom, cloves and fry for a few seconds. Add the ground paste and let it simmer until ghee seperates. At this stage add salt, sugar and cream. Add half cup or less water depending on the consistency you want and boil the gravy for further two minutes.
- Fresh cream
- Silver varak (edible silver foil).
- Coriander leaves
Arrange the koftas in the serving dish. Just before serving pour boiling hot gravy. Garnish with fresh cream, cherry slices ,silver varak and coriander
- If the potatoes are over boiled the koftas might break while frying. In this case add more cornflour for damage control.
- Don’t reheat over and again after adding the cream. It affects the taste.
- The koftas can be made spicy and served as it is with ketchup as an appetizer.