February 28, 2014

Malai Kofta


Malai kofta is a rich cream based gravy served with fried paneer dumplings. It is a very popular North Indian side dish which is served with Indian breads like Phulka, Roti and Naan. It can also be served with plain rice, saffron rice and Jeera Rice. Have tasted these delicious and creamy side dish in Restaurants but never tried. 
Luckily, got a chance to try these finger licking Mughlai dish from SNC challenge. Thanks to Nupur for sharing such a delicious rich gravy. It tasted like restaurant made and everyone in my family,enjoyed their meal and loved it so much. 

Recipe Source : http://www.ukrasoi.com/2014/02/malayi-kofta-and-visit-to-taj-mahal.html


Ingredients :

For Koftas :

  • 100 gms Paneer, Grated
  • 2 Potatoes, Medium size
  • 1 Tbsp Milk powder
  • 1/4 tsp Red Chilli powder
  • 1 Tbsp Corn Flour
  • 1/4 tsp Garam masala
  • Salt to taste
  • Oil for frying 
  • 2 Tbsp Corn flour for dusting


For Gravy :

  • 1 Bay leaf
  • 1 inch Cinnamon
  • 2 Elachi
  • 2 Cloves
  • 2 Onions, medium size, finely chopped
  • 2 Cup Tomato Puree
  • 2 Tsp Ginger garlic paste
  • 1/4 Cup Cashew paste
  • 3/4 Cup Fresh cream
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Red chilli powder
  • 1/4 Tsp Garam masala 
  • 2 Cups water
  • 1 Tsp Kasuri methi / Fenugreek leaves
  • Salt to taste
  • 1 Tbsp paneer, grated for garnishing
  • 1 Tbsp Cream, for garnishing
  • Handful of Coriander leaves, chopped for garnishing



Method :

For Kofta :

  • Mix all the ingredients given in the ingredients list in a large bowl and mix well.
  • Make 8-10 medium sized balls and keep aside.
  • Heat oil in a pan and meanwhile take 2 tbsp corn flour on a plate.
  • Roll the koftas on the flour and deep fry them in batches.
  • Remove, drain the excess oil using kitchen towel and keep aside.

For Gravy :

  • Heat oil in a pan and add all the whole spices (cinnamon, Elachi, bay leaf and cloves) and fry till the oil becomes fragrant.
  • Add ginger garlic paste and fry them for half a minute. 
  • Add the chopped onions and fry till it gets light brown color.
  • Remove from the flame, cool and grind it coarsely.
  • Add the ground mixture to the pan and fry it for a minute.
  • Now add the tomato puree and cook for 4-5 minutes.
  • Add all the spice powders (Turmeric powder, Red chilli powder and Garam masala powder ) and salt, mix well.
  • Cook the mixture for 10 minutes in a medium flame or till the oil separates from the gravy.
  • Add cashew paste and water at this stage and bring it to boil.
  • Simmer and cook it for another 10 minutes or till the gravy begins to thicken.
  • Now gradually add the cream by stirring the gravy and simmer for 3 minutes.
  • Add crushed Kasuri methi leaves and cook for a minute.
  • Switch off the flame and garnish with coriander leaves.



To Assemble and Serve :

  • Heat gravy for few minutes and then transfer it to serving dish.
  • Arrange the koftas in gravy and top it with finely chopped coriander leaves, grated paneer and cream.



Serving Options :

Serve hot with Indian breads and Rice.



Sending this recipe to SNC Challenge - February Month 2014.


February 26, 2014

Bread Sticks


Yummy and crunchy bread sticks flavored with oregano is a perfect evening snack to munch with hot tea and also kids friendly recipe. Feeling very happy to be part of "Taste and Create" group after a long break.This time I was paired with a famous blogger Padmajha PJ from www.seduceyourtastebuds.blogspot.in.She has an amazing blog with loads of delicious recipes and especially I loved her baking recipes. Thank you padma for these flavored bread sticks. 

Recipe Source : http://seduceyourtastebuds.blogspot.in/2014/02/bread-sticks-we-knead-to-bake.html

My so far "Taste and Create" recipes....




Ingredients :

  • 1 Cup All purpose flour / Maida
  • 1/2 Cup Wheat flour
  • 1 Tsp Active dry yeast
  • 3/4 Cup Luke warm water
  • 1 1/2 Tbsp Olive oil
  • 1/2 Tsp Sugar
  • 1 Tbsp Olive Oil for brushing the dough
  • 1/2 Tbsp Olive Oil for greasing the pan / Baking tray
  • 1 Tsp Oregano

Method :

  • Add sugar and yeast in a Lukewarm water and mix well.
  • Keep aside for 10 minutes or until it turns frothy.
  • Add All purpose flour and wheat flour in a bowl and slowly add the yeast mixture.
  • Add 1 1/2 tbsp Olive oil o the flour and knead well to a soft and smooth dough.
  • Grease baking tray or pan with 1/2 tbsp oil, spread the dough on the tray and score rectangles with a sharp knife and cover it with a cling foil 
  • or damp cloth.
  • Set aside till it is puffy ( For me it took 2 Hours).
  • Brush 1 Tbsp Olive oil on the dough, sprinkle oregano over it and press gently.
  • Bake it in a pre-heated oven at 200 degree C for 15 minutes or till the top is brown.
  • Remove from the oven and cool it in a cooling rack.
  • Once it is cool, break into pieces along the scored line and again arrange on a baking tray.
  • Bake it for another 5- 15 minutes.



Note : Baking time for the second time baking depends on the crispiness you 
prefer. I baked it for 15 minutes to get more crunchy.



Serving Options :

Serve with Mayo Sweet Red chilli sauce and Tomato sauce.

February 25, 2014

Faluche Du Nord

Faluche is a traditional bread in the Nord- Northern region of France. It is usually flat in shape and soft with white crust on top which is used for making sandwiches. It can also be served with butter and Jam or Nutella.
Learned this recipe from Jan month Home Bakers Challenge  but got an opportunity to try these yummy breads only yesterday. All these days, I never knew that adding only salt to the yeast, slow downs the process. I was worried when the dough did not rise in an expected time but after reading few reviews about yeast, I waited for another couple of hours and it worked perfectly. So approx. it took 4 hours for my dough to rise and patience is more important while working with yeast :)


Ingredients:

  • 2+1/4 cups All purpose flour
  • 1/2 cup Water
  • 1/2 tsp Salt
  • 1 tsp Active Dry yeast
  • 2 tbsp Olive oil
  • Extra flour for dusting & rolling
  • 1 tsp Oil (for brushing the top)


Method :

  • Mix yeast and salt in a Luke warm water and keep it aside for 5-7 minutes or until it turns frothy.
  • Add flour in a large bowl and add the yeast mixture slowly along with olive oil.
  • Knead everything to a smooth and soft dough.
  • Transfer the dough to a greased bowl and let it sit it for 1 and 1/2 hours.
  • Remove the dough, sprinkle some flour in a working surface and roll the dough as a large disc with enough thickness.
  • Using round shaped cutter, cut and make round shaped discs.
  • Place it in a flour dusted baking sheet and let it set for another hour (1 hr).
  • Pre-heat oven at 180 degree C.
  • Brush the top of faluche with the olive oil.
  • Sprinkle some flour on the top and bake it for 10-15 minutes.
  • Remove from the oven and serve.


Serving Options:

Serve with Butter, Jam or Nutella.



Note :
Faluche should have white crust so do not bake it for long time.

Linking this recipe with "Love2Bake" by Spicy Treats.



February 11, 2014

Apple stuffed Potli



Wanna try this crunchy potli filled with Apple, museli and nuts???

Here is my recipe...............

Ingredients :

For Outer Covering :

  • 1 Cup Maida
  • A pinch of Salt
  • 2 Tbsp Sugar, Powdered
  • Water


For Stuffing :

  • 1 Apple, Finely Chopped
  • 1/2 Cup Museli
  • 1/4 Cup Nuts and Raisins, Chopped
  • 1/3 Cup Milk
  • 1/3 Cup Water
  • 3 Tbsp Sugar
  • 2 Tbsp Butter




Method :

  • Combine Maida, sugar and salt in a bowl and knead it into soft dough by adding water.
  • Keep aside for 30 Minutes.
  • Heat butter in a pan and add the chopped Apples.
  • Saute for couple of minutes and add sugar.
  • Add water and cook till the apples gets soften.
  • Now add the museli and mix well for a minute.
  • Simmer the flame and add milk little by little and mix well.
  • Now add the chopped nuts and Raisins.
  • Mix well and cook till the mixture turns dry.
  • Remove from the flame and cool it.
  • Meanwhile, divide the dough into 6-7 balls and roll in small round shape using rolling pin.
  • Fill the apple mixture in the centre.
  • Gently wet the corners of the rolled dough and close it like potli / bag.
  • Likewise, repeat the procedure for remaining dough and keep the unfried potli aside for 15 minutes or till it gets dry.
  • Heat oil in a pan and deep fry them in a medium flame.
  • Once done, remove and drain the excess oil using kitchen towel.
  • Serve Hot.





Linking this recipe with  Lakshmi's "5 Ingredients Fix Challenge"


Viji's "Sys-W"


and

Shruti's "Only Food For Growing Children" and Pari's "Fooddelicious"






February 7, 2014

Bengali Matarsutir Dal



I have used green peas in lots of recipes but never tried this recipe using only green peas as major veggie with aromatic spices in it. Very simple recipe and tasted really delicious and creamy because of the addition of milk. And having picky eaters at home, this is really a magic dish. Served this with hot rice n ghee for my kid and he loved the taste. Have to thank my favorite chef Tarla Dalal for this healthy recipe.

Adapted From Tarla Dalal Cook book.

Here is the recipe for Creamy and aromatic Dal...

Ingredients:

  • 2 Cups Green Peas
  • 1 Tbsp Ghee
  • 1 Bay leaf
  • 1/4 Cup Milk
  • Salt to taste
  • Coriander leaves, for garnishing

To Blend :

  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Chilli powder
  • 1/2 Tsp Cumin / Jeera Powder
  • 1/2 Tbsp Ginger, grated
  • 1/4  Tsp Garam Masala
  • 1/2 Tsp Pepper Powder
  • 1 Tbsp Water


Method :

  • Blend all the "To Blend" ingredients by adding 1 Tbsp water and make paste.
  • Boil green peas or pressure cook it for 4-5 whistles and keep aside.
  • Heat ghee in a pan and add Bay leaf followed by cooked peas.
  • Add the ground paste and add salt.
  • Now add milk and cook it for another 5 minutes.
  • Remove and cool to blend the mixture.
  • Retain few cooked peas for adding into the dal.( optional )
  • Cook the blended mixture for couple of minutes and garnish with coriander leaves.
  • Serve hot.



Serving Options :

Serve hot with Rice or Roti.



Linking this recipe with Shruti's "Only Food For Growing Children" and Pari's "Fooddelicious"



February 5, 2014

Kondakadalai & Pidi Karunai Kizhangu Kara Kuzhambu - SNC Challenge 14





I am very happy to host this month SNC Challenge - 14 and exciting part is, 14th challenge coincidentally falls on this valentine month. So Feeling very special and I know most of you, would have expected something sweet recipe for valentine special but for a change, try our traditional tangy kuzhambu and enjoy our challenge.



By this time, you all must be familiar with the well known event “SNC Challenge” which happens every month.  Very interesting and friendly food challenge between two teams (North and South ). Every first of the month, one member from south team, challenges the other team with their traditional recipes and likewise the north team does. The interesting part of this event is not only learning other regional cuisines but also gaining lovely n friendly relationship with the other bloggers. All credit goes to our Brain child of this event “Divya Pramil” from Youtoocancookindianfood.net. 


Are you interested in joining our SNC Family?? Just click HERE!




And coming to this month challenge, this is our traditional recipe which we prepare for pongal /sankaranthi. Kondakadalai & Pidi karunai Kizhangu Kara kuzhambu is a tangy curry which is served with rice, stir fries (Poriyal ) and papads. The actual traditional pongal platter includes pal pongal, sarkarai pongal, Aviyal and kondakadalai & pidi karunai kara kuzhambu.  
Pidi karunai Kizhangu is a kind of root vegetable / Yam family (Pidi means fistful and Kizhangu means root veggie) and since the root fits in to one' palm it is called Pidi Karunai Kizhangu in Tamil. I am not familiar with the English/Hindi name so Please don’t confuse with the elephant yam which is called karunai kizhangu in tamil and suran in hindi.



This is the image of pidi karunai and if this is not available, you can just omit and cook with dried chickpeas.


Are you ready for the challenge?? Here is the recipe….

Ingredients :
  • 1 & 1/2 Cups Chickpeas, dried
  • 3 Pidi Karunai Kizhangu
  • 1 Cup Onion, Finely chopped ( I have used small Onions )
  • ½ Cup Tomato, Finely Chopped / Puree
  • 1 Tbsp  plus 1 Tsp Chilli powder
  • 2 Tbsp Coriander powder
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • 1 Cup Tamarind Extract


Seasoning :
  • 1 Tbsp Oil
  • 1 Tbsp Vadagam           (Or)
  • 1 Tsp Mustard seeds
  • ½ Tsp Jeera
  • ½ Tsp Methi or Fenugreek seeds

Method :
  • Soak Dried chickpeas overnight and pressure cook it for 4 -5 whistles.

  • Wash the pidi karunai and pressure cook it for 3-4 Whistles.

  • Remove, peel the skin and chop each karunai into 5 pieces.
  • Heat oil in a pan and add vadagam or given seasoning (mustard seed, methi seeds and Jeera).
  • Once it starts spluttering add the chopped onions and sauté for couple of minutes.

  • Add the chopped tomatoes / puree and sauté for 3-4 minutes or till the tomatoes turns mushy.

  • Now add Turmeric powder, chilli powder, coriander powder and salt.


  • Fry them for a minute and add the tamarind extract along with two cups of water.

  • Boil it for 5 minutes and add the cooked chickpeas followed by chopped pidi karunai.

  • Adjust salt and cook for another 10 minutes and switch off the flame.

  • Serve with hot rice.






                                           All the best my dear North Team Friends !

              Waiting to see all your entries…… Hope you all enjoy our traditional kuzhambu :)



February 3, 2014

Thumbprint Cookies & Virtual Birthday Treat !

                   Many more HAPPY returns of the day dear Nalini Suresh :)


Tried this delicious Thumbprint Cookies from one of a sweet n energetic blogger friend Nalini Suresh from Naliniscooking.com for her Birthday as Virtual Treat. Thank you so much for this recipe...we enjoyed it a lot :)


As the name mentioned, the cookies are lightly pressed with thumb in the middle of cookie and filled with Jam. 

Here is the recipe for Buttery, crunchy, tasty and melting cookies.....

Ingredients :
  • 1 Cup All Purpose Flour / Maida
  • 100 gms Butter
  • 1/4 Cup Sugar, Powdered
  • 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Baking Powder
  • A pinch of Baking Soda
  • 1 Tbsp Jam ( Any Flavor)

Method :

  • Mix all the dry ingredients ( Flour, Baking powder and Baking soda) and keep aside.
  • Cream the butter and sugar till its turns fluffy and smooth. 
  • Add vanilla extract and mix well.
  • Now add the dry ingredients little by little and mix well.
  • Wrap the soft dough using cling foil or butter paper and refrigerate it for 30 minutes.
  • Take the dough and divide into equal balls, smooth it gently and arrange in a baking tray lined with baking sheet.
  • Gently press the top of cookie with the thumb and fill it with Jam.
  • Bake it 18 to 20 minutes in a pre-heated oven at 180 degree C.
  • Remove and cool it for 10 - 15 minutes.
  • Store it in an air tight Container.


Once again, Happy Birthday my dear friend.... Enjoy :)




Sending this recipe to "Love2Bake" by Spicy Treats.




Related Posts Plugin for WordPress, Blogger...