Malai Kofta

KOFTA BALLS:

INGREDIENTS:
Potatoes- 5 medium, boiled and mashed
Cabbage- Raw, Shredded,  1 cup
Baby Carrots- Raw, Shredded, I cup
Milk powder- 1 tbsp
Corn Flour- 2 tbsp
Bread Crumbs- 2 tbsp
Ginger Garlic Paste- 1 tbsp
Green chillies- FInely chopped, 4 or 5 nos depending on spice level
Turmeric Powder, Chilli Powder, Cumin Powder, Coriander seed powder,Salt-To Taste
Cilantro-For Garnishing

PROCEDURE:

1. Mix all above ingredients to a smooth paste and deep fry them in oil. Keep Aside.

MALAI GRAVY:

INGREDIENTS:
Onion- Chopped roughly, 1/2 a large onion
Onion- Chopped finely, 1/4 of a large onion
Tomato Puree- 3 tbsp
Green Bell Pepper- 1/2 nos, roughly chopped
Green Chillies- 4 or 5 depending on your spice level
Cashewnuts- 1 Handful
Vegetable Broth or Water- 2 cups
Half n half or whipping cream- 1 cup
Ginger Garlic Paste- 1.5 tbsp
Cilantro- For garnish
Kasoori Methi- A handful
Honey- 1 tsp
Turmeric Powder, Garam Masala, Red Chilli Powder, Fenugreek powder, Coriander seed powder, Cumin Powder, Salt- To Taste

PROCEDURE:

1. In a pot with oil, add the roughly chopped onions, cashew nuts,green bell peppers, green chillies, ginger garlic paste and saute them well until the raw smell is gone.
2. Allow to cool and grind into a smooth paste.
3. In the same pot, add oil and ghee and and add the finely chopped onions and saute till golden brown.
4. Add the honey and tomato puree/paste and saute well. 
5. Now add the smooth paste and all the spice powders and mix well.
6. Add veg broth or hot water and the cream and mix well.
7. Add kasoori methi and cilantro and allow to come to a boil.
8. When ready to eat, pour the gravy over the fried kofta balls and serve hot. 
9. Enjoy with nan,paratha, chapathis or rice.

Baingan ka Bharta

INGREDIENTS:

Eggplant- 1 big
Onion-1/2 a small, cut finely
Tomato-1 small, cut finely
Ginger Garlic Paste-1 tsp
Green chillies- 1 , cut finely
Peas- 2 tbsp
Cumin seeds- 1 tsp
Red chilli powder- 1 tsp
Coriander seeds powder- 1/2 tsp
Garam Masala- 1/2 tsp
Kasoori Methi- 1 tbsp, crushed with hand before adding
Turmeric Powder- 1/2 tsp
Honey- 1/2 tsp
Cilantro- For garnish

PROCEDURE:

1. Quarter the big eggplant. Rub the outside and inside with some olive oil and place in the oven for 25-30 minutes or until tender at 425 F
2. Remove the eggplant from the oven once done. Allow to cool. Remove the skin by pulling it out. Try to mash with hand. I prefer, blending them into a paste with a mixie for uniform texture.
3. In a separate pan, add oil and once heated, add cumin seeds. Allow to splutter and add the onions and ginger garlic and cook till raw smell is gone.,
4. Now add green chillies and tomatoes and pour some water to cook it completely. 
5. Add the green peas and saute for a min or two. Add all the masala powders and salt. 
6. Add the mashed eggplant mixture. Allow to cook.
7. Add the kasoori methi and honey and mix and cook for a minute.
8. Turn off stove and add lemon if needed and cilantro for garnish.
9. Serve hot with rotis.

Rajma Masala

This is one of the quickest and easiest gravies to make. It goes well with Chapathis Puris, Ghee rice, Pulao & Bread.

INGREDIENTS:

Rajma aka Red Kidney Beans- 1 can, washed in running water.
Onion-1 small, cut into small cubes
Tomatoes- 2 nos, ground into a smooth paste
Ginger Garlic Paste- 1 tsp
Turmeric Powder-1/4 tsp
Cumin powder- 1 tsp
Garam Masala- 1 tsp
Red chilli Powder- 1 tbsp
Coriander Seed powder- 1/2 tsp
Amchur powder(Optional)- 1 pinch
Bay leaves- 1 no

PROCEDURE:

1. Wash the canned rajma in running water thoroughly and set aside.
2. In a pot, add oil, bay leaf, chopped onions & ginger garlic paste and allow to cook until raw smell is gone.
3. Meanwhile, chop tomatoes roughly and grind in to a smooth paste and add to the onion mixure.
4. Add all the masala powders along with salt.
5. Add the Rajma beans and allow to cook with the gravy until oil separates and thick gravy is formed.
6. Turn off stove. Garnish with cilantro and pour a spoon of lemon juice.

Cauliflower Peas Kurma

INGREDIENTS:

Cloves,cinnamon sticks
Ginger garlic paste- 1 tbsp
Green chillies- 4 sliced
Onions -1 medium sliced
Green peas
Cauliflower
Turmeric powder
Cumin seeds- 1 tsp
Chilli powder
Danya powder
Garma masala
Coconut flakes dessicated- 3 tbsp
Milk
Sour cream - 1 tbsp

PROCEDURE:

1. In a pan add oil. Add cloves and cinnamon sticks.
2. After it splatter add cumin seeds. The add sliced onions and saute. Add ginger garlic paste and saute till golden brown.
3. Now add green peas,cauliflower and fry.Add all spices and salt.
4. Now add milk and sour cream. Add coconut flakes. Keep stirring till it boils.
5. After it boils well,add cilantro for garnishing.

Tip: Very good with paratha.

Mirchi Ka Salan

INGREDIENTS:

Green Capsicum/ Puebleno peppers-2 nos, cut into slivers
Onions- 1 small, chopped
Tomatoes- 1 small, chopped
Ginger garlic paste -1 tbsp
Turmeric powder-1/2 tsp

Masala Powder Ingredients:

1.Red Chillies-3
2.Coriander seeds- 1 tbsp
3.Cumin seeds-1 tsp
4.Fennel seeds-1 tsp
5.Fenugreek seeds- 1/2 tsp
6.Cloves-2 nos
7.Coconut powder- 1/2 cup
8.Roasted unsalted peanuts-1/2 cup
9.Sesame seeds- 1.5 tbsp
10.Tamarind paste- 1 tbsp
11.Jaggery-1 tbsp

PROCEDURE:

1.Dry Roast masala ingredients 1 through 9 and grind to fine powder.
2.In some oil, fry the capsicum till the skin is cooked and soft.
3.Now grind the peanuts with tamarind and keep aside.
4.In a pot, pour some oil and add the chopped onions and ginger garlic paste till golden brown.
5.Now add the masala ingredients, turmeric powder,salt and mix well.Add the roasted capsicum or peppers.
6.Add the ground peanut mixture and jaggery and pour water till you get a gravy consistency.
7.Allow to boil till thick.
8.Garnish with Cilantro.

9. Serve hot with chapathis,parathas,dosas and any kind of biriyani.

Saag Mushroom

INGREDIENTS:

Baby Spinach-1 bundle or 1 box

Onion-1/2 of a medium ,grated

Serrano Chilli-1 or 2

Ginger-1/2 inch

Garlic-2-4 pods

Button Mushroom-6 to 8 nos cut

Tomato puree-1 tbsp

Half and Half or whipping cream-3 tbsp optional

Sour cream-1 tbsp

Honey-1 tbsp

Turmeric powder, Chilli powder, Garam Masala,Coriander powder- 1 tsp

Cumin seeds-2 tsp

PROCEDURE:

1.In a chopper, grate onion,green chillies, ginger and garlic.Meanwhile boil spinach and grind coarsely.

2.In a pan, add oil of your choice,cumin seeds and let splatter. Now add the grated mixture and then add mushrooms. Let it fry until done. Now add tomato puree,honey, all the spice powders, salt and mix well with sour cream and optional cream or half and half.

3. Add the spinach puree and let boil until the water evaporates.

4.Serve hot with chapathis or naan.

Options:

You can substitute Mushrooms with Boiled Potatoes for Saag Aloo or tofu for Saag Tofu or Chicken for Saag Chicken or even chickpeas for Saag Channa.

Kadhi Pakori Recipe

The first time I've had this in my life is at my dear friend's place here in Denver and I absolutely love it ever since. I was craving for the taste for a long time and finally decided to stop thinking about it too hard and just make it.

The taste resembles more kolambu but not quite.

Here goes the recipe.

KADHI

INGREDIENTS:

Yogurt-2 cups

Sour cream-1/2 cup

Buttermilk-1 cup

Besan/Chickpea Flour-1 cup

Red chilli powder-1 tbsp

Danya Powder-1 tbsp

Asafoetida powder-1/2 tsp

Salt-As needed

Turmeric Powder-1 tbsp or until the mixture turns yellow

TAMPERING:

Mustard seeds

Cumin seeds

Ginger-1/4 inch grated finely

Green chillies-1 finely chopped

Cilantro- For garnishing

Curry leaves-For garnishing

PROCEDURE:

1.Mix all the ingredients well to not form any lumps into a smooth paste until it reaches a buttermilk consistency.

2.Switch on the stove, tamper with the ingredients above and pour the kadhi mixture and stir now and then until its thick and no lumps are formed. Switch off stove.

PAKORI:

INGREDIENTS:

Besan Flour-2 cups

Onion-1/2 small finely chopped

Red chilli powder-1 tbsp

Danya Powder-1 tsp

Salt-As needed

PROCEDURE:

1.Mix into a very thick batter and pour into a pot of hot oil and fry till done.

2.Add in kadhi mixture and let it soak.

3.Eat hot with rice or rotis. Enjoy and lick away!!

Dum Aloo

INGREDIENTS:

Baby Potatoes- 1 bag

Onion-1 large

Tomato-2large
Tomato Puree- 2 tbsp

Ginger garlic paste- 1 tbsp

Yogurt-1 cup

Green chilli-1

Cumin seeds- 1 tsp
Honey- 1 tsp
Kasoori Methi- 1 tbsp

Turmeric Powder, Coriander seeds powder, Red chilli powder, Saunf powder, Garam masala- To taste.

PROCEDURE:

1. Wash the baby potatoes. Make some slits with a knife.
2. Pressure cook baby potatoes for one whistle. Peel potatoes and fry them until done.
3. Blanch onions and tomatoes in hot water. Allow to cool and grind to a smooth paste with some chopped green chillies.
4. In a separate pan, add oil and a pinch of chilli powder and salt and shallow fry the potatoes.
5. Then add cumin seeds, the ground onion, green chillies, ginger garlic paste until raw smell is gone.
6. Now add tomato puree to this mixture. Mix well.
7. Add all the spices and kasoori methi.Now add the yogurt and mix well.
8. Add the potatoes and toss with the masala.
9. Garnish with cilantro and half and half and servehot with naan, chapathis, rotis or some rice.

OPTIONS:

1. You can add some sour cream instead of yogurt. If adding yogurt, creamy yogurt is better.