MALAI KOFTA CURRY

PANEER BALLS IN CREAMY CURRY                                                                                       

Malai kofta is a very famous curry in Indian cuisine, it is a rich curry because of the ingredients used in it. Koftas (balls) are made with paneer (home made fresh cheese) and curry is made with malai (cream), some people call it paneer kofta. In almost all Indian restaurants, this dish is sure to be found. Whenever I am anticipating a vegetarian guest at home, I make this dish.

Paneer is a fresh cheese, which is used from ages and is common in South Asian cuisine and used a lot in north India cuisine. Paneer dishes are many and paneer is used in different types of recipes. One form of paneer is called chhena, which is a slightly different version when water is drained out and milk solid is used. In this version, paneer is not pressed to make it harder to get the cubed sized shape.

These days paneer is so popular, and so many new paneer preparations are just mushrooming in north Indian markets. In Delhi, I have seen Idly shaped Dhokla stuffed with paneer, paneer wraps and paneer toppings on pizza, just to name a few.

In my family a majority of people like paneer and all its preparations. My eldest grandson loves paneer dishes, once he sees that a paneer dish is made, he will first clap and do a dance at the dining table and then will sit down to enjoy the food.

Chhena is normally used for making sweet dishes, a lot is used in Bengali sweets, in this recipe I have used chhena. Normally the gravy of this curry is very rich in which full cream is used, but I have used half and half which is easily available in North America. Half and half is a light version of cream in which half is milk and half cream is used.

RECIPE

INGREDIENTS

For chhena:-

• 1 and ½ l milk
• 3 tablespoon vinegar

For kofta balls:-

• 300 paneer or chenna (homemade)
• 100 grams semolina
• 50 grams rice powder
•  Salt and chili powder to taste
• Oil for frying

For Gravy:-

• 200-gram onion ( one big)
• 200 grams tomatoes ( one Big)
• 2 cups half and half (We get in North America, which is half cream, half milk)
• 3 tablespoon oil
• 1 tsp cumin seeds
• 1 tsp garam masala
• 2 tsp coriander powder
• ½ tsp red chili powder
• salt to taste
• finely chopped fresh coriander for garnishing

METHOD

For Chhena :-

• Boil the milk in a thick bottomed saucepan.
• When it starts boiling add vinegar and mix.
• The water will separate from the milk solids.
• Sieve the whole thing to remove water from it, Leave the milk solid in the sieve for 30 minutes.
• Chhena is ready.

For Kofta balls:-

• In a bowl mix chenna with semolina and rice flour, add salt and pepper and make small kofta balls and keep it aside.
• Heat the oil on a medium flame, when the oil is hot, fry these balls till light brown.
• Leave it to cool for some time.

FOR CURRY

• Heat oil in a wok, when hot, add cumin seeds and fry till they change the colour.
• Add finely chopped onion and fry till golden brown.
• Add finely chopped tomatoes and fry for few minutes, add all dry masala and leave it to cool.
• Once cold, transfer this mixture in a blender, add a half cup of water and pulse for few minutes.
• Pour the mixture back into the wok, add half and half and boil for few minutes.
• Add the koftas, boil for a minute and switch off the gas.
• Serve in a flat tray, garnish with fresh coriander.
• This can be served with nan, roti, parantha or plain rice, can be served to 4-5 people.

This recipe I am sending  my blog entry for the event, and for best recipe of 2014 event, and Friday Frenzy Recipe, and with Meatless Monday, and with Hearth and Soul Hop, and recipe of the week event, and with Tasty Tuesday C kids, and also with Funtastic Friday, and with Delectable flavours.

                

MANGO PICKLE

MANGO PICKLE

India is the largest producer of mangoes. Many varieties of mangoes are produced in India, in almost every state a different variety of mango is available. I think everybody likes mango in India, you will hardly find a person who will say that this is not my favourite fruit.

If I do a survey amongst Indians and ask these simple questions like

1. “What is your favourite sport?” The answer will be “cricket”.
2. “Which ones are your favourite movies? The answer will be Bollywood movies.
3. “What is your favourite fruit? The answer will be,”Mango”!
   That is what I think.

Mango is used a lot in different cuisines from different parts of the world as well as a lot in Indian cuisine. Ripe mango is particularly used in desserts and drinks. With raw and unripe green mango a lot of varieties of pickles and chutneys are made in Indian cuisine.

In traditional Indian cuisine when food is served in a thali there are several items that need to be in it. Namely roti/chapati, rice, one or two curries, one or two dry subzi, some form of yoghurt, papad, and a sweet item. In that thali, a pickle is a must. In many restaurants, Indian thalis are still served in India as well as abroad.

This mango pickle recipe was given to me by my sister-in-law a long time ago. This is actually a traditional recipe which is cooked in the sun. I chop the mangoes in very small pieces without the stone, then it takes only 4-5 days to cook in sun rays, even few hours of sun rays in the window is sufficient for this recipe. My children start consuming as soon as I fill pickle in the jar because they like when mangoes are crunchy and not very soft.

RECIPE

INGREDIENTS

• 1kg green, hard, unripe mangoes
• ¼ l oil
• 60 grams salt
• 50 grams black mustard seeds (rai)
• 50 grams fennel seeds (saunf)
• 50 grams fenugreek seeds (methi)
• 15 grams turmeric powder (haldi)
• 30 grams chili powder

Method

• Wash and chop the mangoes into very small pieces and remove the stone.
• Mix salt and turmeric powder and leave it in a covered stainless steel pot for 24 hours, mangoes will release some water.
• Remove the water and spread the mangoes on a clean dry cloth for 2-3 hours.
• Grind the fennel seeds, fenugreek seeds, mustard seeds and chili powder coarsely in a dry grinder.
• Heat the oil on a high flame, switch off the gas and leave the oil to cool.
• When mangoes are dry, mix all dry ingredients, pour the oil and fill it in a sterilized glass jar.
• Oil should be on top of the mangoes, put it in in sun rays to cook for 4-5 days.
• One big jar of mango pickle is ready to use. It can last on the shelf for months.

I am sending this recipe as my blog entry for showcase-talent-Thursday event, and for Friday-Free-January, and sharing with Cook Blog Share, and Hearth and Soul Hop., and Tasty Tuesday event,and with pure blog love, and with Full plate Thursday .