Paneer - Malai Kofta _ quick & easy to make recipe

Paneer-Malai Kofta 

(For vegans, paneer can be replaced with Tofu)

This is yet another classic vegetarian recipe of North Indian cuisine. This paneer recipe has two separate parts, first, make kofta with paneer and then make tomato-based gravy. Whether you are looking for a paneer kofta recipe to serve it as a snack or as a curry with gravy for a sumptuous meal, this easy recipe will satisfy your needs and excite your palate. 

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 2 servings

Ingredients For Kofta:

200 gm Paneer, grated

2 medium Potatoes, boiled, peeled and grated

1 Green Chilli, finely chopped

1/2 teaspoon grated Ginger

1/2 teaspoon Lemon Juice

2 tablespoons finely chopped Coriander Leaves

1½ tablespoons Corn Flour

Salt to taste

Oil for deep frying

Ingredients For Gravy:

3 medium Tomatoes

2 tablespoons Cashew nuts, soaked in water for 20 minutes and 1/4 cup malai (fresh cream)

2 teaspoons crushed Garlic-Ginger

1 Green Chilli, seeded and finely chopped

1 medium Onion, finely chopped or grated

1/2 teaspoon Cumin Seeds

2 Cloves

1/2 inch piece of Cinnamon Stick

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala Powder

1½ teaspoons Coriander Powder

1/2 teaspoon Sugar

1/2 teaspoon Kasuri Methi (dried fenugreek leaves)

2 tablespoons Oil

3/4 cup Water

Salt to taste

Directions for Making the Kofta with Paneer or Tofu:

• Take grated paneer, grated potatoes, cornflour, green chili, ginger, lemon juice, coriander leaves and salt in a large bowl.
• Mix them and make a smooth mixture.
• Grease your palms with oil and divide mixture into 6-8 equal portions (as per the desired size). Give each portion shape of ball. Prepare remaining stuffed kofta balls in a similar way.
• Heat oil in a frying pan over medium flame. When it is medium hot, slide in 3-4 stuffed balls from the edge of the frying pan and deep-fry over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.

Directions for Making the Gravy:

• Boil the tomatoes, drain the water. This is Blanched tomatoes, good to make the tomato puree.
• Saute cut onions, till transparent
• Grind the blanched tomatoes, sauteed onions with soaked cashew nuts with little water and make a paste.
• Heat oil in a pan over medium flame.  Add cloves and cinnamon. Sauté for approx. 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
• Add the ground paste.
• Sauté until oil starts to separate, 3-4 minutes approximately. Add turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, and salt.
• Stir and cook for a minute.
• Add Kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes. Add malai (cream) for added flavor.
• Add prepared stuffed balls, mix well and turn off the flame.
• Transfer paneer kofta curry to a serving bowl and garnish with a teaspoon of fresh malai and coriander leaves (optional).

Veggie Pot Pie - Make it... to taste it

Veggie Pot Pie

Serves 4

Ingredients

• 1 sheet frozen, store-bought puff pastry, thawed
• 1 1/2 cups carrots, chopped
• 1 cup potato, diced
• 3/4 cup vegetable broth
• 1/2 cup (1 stick) unsalted butter
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground mustard seed
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 400 F.
2. Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
3. In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
4. During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
5. Transfer vegetables to a separate bowl.
6. Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
7. Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
8. Season with salt and pepper and ground mustard seed.
9. Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
10. Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
11. Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
12. Remove from oven and let cool 5 minutes before serving.

Quick fix appetizers - Mysore Bonda

Mysore bondas are fried dumplings made with flour, yogurt, and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time.

Preparation time 15 minutes
Cooking time 20 minutes
The recipe will serve 6.

 

Ingredients:

• 1 cup all-purpose flour (plain flour, maida)
• 1/4 cup rice flour
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon baking soda
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 cup yogurt (curd) sour yogurt works the best
• 3/4 cups of water
• 1 teaspoon ginger finely chopped
• 1 tablespoon green chili finely chopped. Adjust to taste
• 2 tablespoons cilantro finely chopped
• Oil to fry

Method

1. To make the batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well, add the water to make a thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. The batter will be light and fluffy.
2. Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
3. Place about 2 tablespoons of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
4. Mysore Bonda should be crispy from outside and should be soft inside.
5. Serve them with coconut chutney.

Yummy Malai Ladoo

Malai Ladoo

• Servings: 10-12
• Time: 30 mins
• Difficulty: Easy

Ingredients:

• 1 cup Paneer (Cottage Cheese)
• ½ cup Condensed milk
• 2 tsp Elaichi powder (Cardamom powder)
• 1 Tbsp milk
• Pinch of Kesar (Saffron)
• Pistachio or garnish

Method:

• Mash the paneer as much as you can, using a wooden spoon or hands.
• Add condensed milk to it and mix well till it blends.
• Take a heavy bottom pan and put the paneer mixture in it. On low flame keep stirring the mixture.
• Make sure it does not stick or burn. Try breaking all lumps and mixing it.
• Cook it till the mixture starts leaving the sides and comes together.
• Remove from flame and add Elaichi powder mix and leave it to cool down
• Meanwhile heat some milk and add kesar to it and mix well.
• Once the mixture has cooled down form small balls.
• Then cut pistachio in thin flakes and push them lightly on the top.
• Using a teaspoon put few drops of milk on each ladoo and just for the presentation sake I have let one kesar strand sit on each ladoo. Feel free to make as you wish.
• And your yummy malai ladoo is ready!!

Tip:

• If you think you are unable to give ladoos proper shape as they are little runny, keep the mixture in the refrigerator for half and hour and then try giving them shape.
• Always make sure ladoos are at room temperature before you serve.

easy recipe for paruppu usili

Ingredients needed:
Choices of Vegetable : french beans/string beans/cabbage/kovakai, and many more- 1 cup
corn flour or besan flour -  4tsp
rice flour - 1tsp
chili powder - 1/2 tsp
salt to taste
amchur powder or tamarind paste - 1/2 tsp (optional)

Recipe:

• Take a tawa and add 5tsp oil
• Once the oil is hot enough, add mustard, urad dal, and curry leaves, turmeric, and asafoetida. 
• Then add the cut vegetable and mix well and cover to cook. 
• Once the vegetable is half cooked, add the cornflour and rice flour and mix well with no lumps. 
• Then add the chili powder, salt, and the amchur powder or tamarind paste. 
• Sprinkle little water and cover to cook for 5-10 minutes. Until completely cooked and lightly crispy.
• Serve warm with any rice variety.