Sabzi

MALAI KOFTA

2006-12-12T05:25:00.000-08:00

Ingredients

Gravy

125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Pic Shown May not be actual one

Kofta

50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method :

Koftas

Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.

Gravy

Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

CHOLE

2006-11-28T07:31:00.000-08:00

Ingredient

1 teacup kabuli channas
2 chopped onions
2 potatoes
2 tomatoes
2 tablespoons dhana-jira powder
2 tablespoons chilli powder
1 tablespoon amchur power
1 tablespoon garam masala
½ teaspoon soda bi-carb
½ teaspoon black pepper powder
3 tablespoons ghee
salt to taste
Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

Procedure

Soak the channas for at least 6 hours
Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
Cut the potatoes and tomatoes into big pieces
Heat the ghee in a vessel and fry the potatoes until soft
Remove the potatoes. In the same ghee add the onions and cook for a little time.
Add the dhana-jira and chilli powder and fry again.
Add the boiled channas and salt.
After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
Add the potatoes and tomatoes and cook for 2 minutes.· Decorate with coriander, chillies and slices of tomatoes

STUFFED PANEER (Cottage Cheese)IN MOGHLAI GRAVY

2006-11-21T04:22:00.000-08:00

Vegeterian delicasy of stuffed paneer in rich moghlai gravy.

Ingredients

400 grams paneer (Cottage Cheese)
4 large tomatoes
1 onion, chopped
¼ teaspoon turmeric powder
½ teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste

Pic Shown May not be actual one

For the stuffing
100 grams paneer
1 tablespoon crushed cashewnuts
1 tablespoon raisins
1 tablespoon chopped coriander
a pinch of sugar
salt to taste

To be ground into a ginger-garlic paste

For the garnish
A little fresh cream
Chopped coriander

Method

For the stuffing
1. Grate the paneer.
2. Add the remaining ingredients and mix well.

1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.

NAVRATAN KORMA

2006-11-01T21:31:00.000-08:00

Ingredients

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashew nuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:

1 tsp. cumin seeds
2 tsp. khuskhus (poppy seeds)
1 tsp. cardamoms

Wet Masala:

1 large onion
1/4 cup coconut shredded
3 green chillies

Method

Grind coconut, green chilli, fresh paneer to a fine paste, keep aside.

Clean and chop all fruit finely, keep aside.

Heat pan, add butter, add paste and dry masala, tomato puree stir fry for 2-3 minutes.

Add carrots, peas, curds, flour, stir on high.

Add all fruit, cream cashews, raisins, salt, sugar, stir and take off fire.

Garnish with cherries and cheese before serving.

Serve hot with naans, or stuffed kulchas (parathas)

SHAHI PANEER (Cottage Cheese)

2006-10-27T07:56:00.000-07:00

Ingredients :

250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala (can be avoided)
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander

Method :

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

BABY CORN MASALA CURRY

2006-10-27T07:54:00.000-07:00

Ingredients

Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.

Method

Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).

Puree 4 tomatoes. Grind onion into a paste.

Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.

Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.

Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.

Goes well with Chappathis, Parathas and Poories.

MUSHROOM GRAVY

2006-10-27T07:48:00.000-07:00

Mushrooms are counted to be rich in minerals. This recipe of Mushroom Gravy also called as Mushroom masala as it contains grinded masalas is very easy to cook and rich in nutrition

Ingredients

Mushroom - 4 (medium size)
Onion - 1 (small cut into thin strips)
1 tsp each of mustard seeds & urad dal
Oil to fry
Salt to taste
Fresh coriander & curry leaves - 1/2 tsp each

Grind to paste :

Coconut grated - 1/2 cup
Jeera (cumin seeds) - 2 tsp fried
Coriander seeds - 2 tsp fried
Cashew nuts - 4 (whole)
Blend the above ingredients to a fine paste with enough amount of water.

Method

Heat oil in a pan, add urad dal & mustard seeds. When they splutter, add the onions
fry for 1 min.

Then add the mushrooms which is being cleaned & cut into thin strips it would be
easy to cook. Let it stand for few min stir in between.

Once when the mushroom is half cooked now u add the grinded paste. If u feel the gravy is too thick add 1/2 cup of water other wise just ignore adding water.

Add salt to taste.

Simmer the flame let it stand till well done or when it leaves the oil & the smell of the masala is gone.

Before serving garnish with coriander leaves. Taste good with steam rice.

VEGETABLE KURMA

2006-10-27T07:21:00.000-07:00

Ingredients

100 gms Cauliflower (cut into medium sized florettes)
2 medium sized Potatoes (cut into 1/2 inch cubes)
1 medium sized Onion (chopped finely)
2 Carrots (cut into 1/2 inch cubes)
100 gms French Beans (chopped finely)
100 gms of Shelled Peas

For Gravy:

2 tbsp of Dhania
3 tbsp of grated Coconut
3 Green Chillies
1/2 tsp Khas-Khas
2 Cloves
1 inch piece of Cinnamon
1 Cardamom
1 Cashew-nut
1/2 cup Milk

Method

Fry the onions till light pink.
Pressure cook all the vegetables (except Cauliflower) and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed.

Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water. Grind the spices with dhania, coconut, green chillies and milk.

Add the above ground mixture to the boiled vegetables.

You can add more milk if the consistency is thick. If you want to make it rich, you could add fresh cream instead of milk.