How To Prepare Malai Kofta-North Indian Dish

Malai Kofta Recipe is a North Indian dish.It goes well with chapati, naan, jeera rice, all pulaos and parathas.How to make Malai Kofta Curry-Creamy and rich preparation with paneer dumplings.

Malai Kofta

Ingredients For Malai Kofta :

• Potato -2 or 1/2 cup boiled and mashed
• Mixed vegetables - 1/2 cup  (carrot, beans,peas or any vegetables)
• Granted Paneer/ cottage cheese - 1/2 cup
• Green chillies -1 finely chopped
• Coriander powder -2 tsp
• Cumin powder -1 tsp
• Red chilli powder -3/4 tsp
• Cashew nuts/ground nuts powder -1 tbsp
• Coriander leaves - 2 tbsp finely chopped
• Cornflour/maida - 3/4 tsp
• Salt as needed
• Oil for frying koftas

Ingredients Ingredients For  Sauce:

• Oil -1 tbsp
• Onion -1 big
• Ginger-garlic paste -1 tsp
• Tomatoes -3
• Turmeric powder -1/4 tsp
• Cumin powder/jeera powder -1 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 3/4 tsp
• Salt as needed
• Dairy Cream -1/4 cup
• ashew nuts/ground nuts powder - 1 tbsp coarsely powdered
• Garam masala powder - 1/2 tsp

For The Seasoning

• Oil - 1 tbsp
• Shah jeera/Caraway Seeds -3/4 tsp

How To Prepare Malai Kofta :

• In a bowl, mix together grated paneer,Boil vegetables(in pressure cook vegetables for 2 whistles and later once it cool put the vegetables in a muslin cloth and squeeze out all excess water),Mashed potatoes,finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.
• Divide the mixture equally and make balls.

• Roll the balls in cornflour.

• Heat oil and fry the koftas in batches on medium heat until golden brown.

• Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

How To Prepare The sauce:

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.Add ginger garlic paste and saute for a few more minutes.Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool.Once it cools, blend it to a fine paste.

How To make Malai Kofta Gravy:

• Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

• Add 1 cup of water, cream, cashew nut powder/ground nuts powder and bring it to boil on low flame.

• Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

• Sprinkle garam masala and finely chopped coriander leaves.

• Serve hot with jeera pulao or chapati or naan.

Thank you!!!!!!!!!!!!!!!!!!!!!!

How to prepare Gulab Jamun Recipe

How to prepare Gulab Jamun?Here goes the answer- Gulab Jamun is very popular recipe in India.Treat your family to perfect, delicious Gulab Jamuns.This recipe famous in diwali.I hope every one love this recipe.

Ingredients For gulab jamuns:

Gulab Jamun Recipe

• 1 cup milk powder
• ¼ cup all purpose flour or maida
• 1 tsp oil or ½ tsp ghee
• a pinch of salt (optional)
• a pinch of baking soda
• 1 to 2 tbsp yogurt
• a few blanched pistachio or almond slices for garnishing

Ingredients for sugar syrup:

• 2 cups water
• 1.5 cups sugar
• 3-4 green cardamoms, husked & crushed or powdered
• a pinch of saffron/kesar (optional)
• 1 tsp rose water (optional)

Methord To Prepare Sugar Solution or pak:

• mix water, sugar, cardamom and saffron.
• keep this sugar solution on fire and cook till you get a syrup consistency.
• there should be no thread formation in the sugar solution.
• stir in the rose water and keep aside.

Methord To Prepare jamuns:

• first mix the milk powder, all purpose flour(maida), soda in a bowl.
• add oil or ghee and just 1 tbsp of yogurt.
• mix and keep on adding little of the yogurt to get a soft sticky mixture.
• the dough should not be crumbly or dry. if it is then add some yogurt.
• make smooth small balls from the dough.
• heat the oil and the reduce the flame to low.
• add the balls and fry them stirring often to get even color.
• when they become golden, remove from a slotted spoon and add them to the sugar syrup.
• let them soak in the sugar syrup for atleast 1-2 hours.
• gulab jamuns can be served warm or cold. if they are at room temperature, then warm in the microwave and serve gulab jamun topped with sugar syrup.

Thank You!!!!!!!!!!!!!!!!!!!!!

Gujarati Recipe - Khaman Dhokala

Dhokla or Dhokra is more famous in Maharastra and Gujarat.It is originates from the Gujarat.Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Ingredients For Dhokala or Dhokra

Khaman Dhokala

• For Batter:
• Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
• Curd/Yogurt - 1/2 cup (not very sour)
• Water - 1/2 cup
• Cooking/Baking Soda - 1/2 tsp
• Oil - 1 tbsp
• Turmeric a pinch
• Green Chili paste - 1 - 2 (or as per taste)
• Sugar - 1 tsp
• Citric acid - quarter tsp (or lemon juice)
• Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
• salt to taste

For tempering

• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves
• Little water + Oil to be topped on dhoklas

Methord To Prepare Dhokala or Dhokra :

• Mix first 1/2 cup curds with 1/2 water.
• To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
• Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas or Dhokra. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
• Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
• After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
• In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

Thank You!!!!!!!!!!!!!!!

Katachi Amti Recipe -Famous In Maharastra

Katachi amti is the another recipe on my blog.This is very famous in maharastra.The tangy sauce is called katachi amti.Puran Poli is always accompanied with this katachi amti in maharastra meal or food.This amti will prepare with daal(chana dal). Amti can be prepare more spicy if you want.

Ingredients For Katachi Amti:

Katachi Amti

• 1 cup Chana Dal
• 2 tbsp Ghee
• 1 tsp Red Chilli powder
• 2 Bay Leafs
• 1" Cinnamon Stick
• 2 Cloves
• 1 tsp Goda Masala
• 1 tsp Coriander powder
• 5 to 6 Curry Leaves
• pinch of Hing
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 4 tbsp Tamarind Pulp
• 1 tbsp Jaggery / Gul / Gudh
• 2 tbsp desiccated coconut

How To Prepare Katachi Amti(tangy sauce) :

• Wash and soak chana dal in water for 4 hours.
• After 4 hours, put chana dal in pressure cooker and cook until 4 to 5 whistles.
• After dal is cooked, boiled strain out all the water from dal using strainer.
• Take water from dal in a pan.
• To that add red chilli powder, coriander powder, goda masala, bay leaf, cinnamon stick,
• clove, mix well.
• And put that pot on a medium heat and bring that to boil.
• Take a coconut in a pan and dry roast until it gets light golden color.
• Now add coconut in boiled dal.
• Also add tamarind pulp and jaggery in boiled dal.
• Continue to cook dal for 15 to 20 mts.
• Once dal is cooked, now its a time for tempering.
• For tempering heat up tsp each ghee or oil in pan.
• Once its hot add mustard seeds, cumin seeds, hing, turmeric powder, curry leafs.
• Pour that tadka over Amti.
• Garnish with coriander leaves.

Thank You!!!!!!!!!!

Famous Maharastra Recipe- Sabudana khichadi

Sabudana khichadi (Sabudhana Kichadi) is an Indian dish made from soaked Sabudana. It is famous in Maharashtra specially made during fasts even Navaratri too.This can be prepared for breakfast also.My family love this recipe and hope you all also enjoy my recipe.

Ingredients for Sabudana Khichadi (Sabudhana Kichadi):

Sabudana khichadi

• Sabudhana(sago) - 1 cup
  
• Roasted Peanuts - 1/2 cup
  
• Potato - 1 (cut into small pieces) - You can also use 1/4 cup of other chopped vegetables like carrot, capsicum , green peas etc
  
• Onion - 1/2 (sliced)
  
• Salt - to taste
  
• Oil/Ghee - 1 tblsp
  
• Cumin seeds - 1/2 tsp
  
• Mustard seeds - 1/2 tsp
  
• Curry leaves - 6
  
• Green chillies - 2-3 (finely chopped)
  
• Cilantro - handful(coriander leaves)
  

Method To Prepare Sabudana Khichadi (Sabudhana Kichadi) :

• Wash the sago and soak it overnight (or atleast 2 hours) based on sago. Before using the sago, wash and drain for 2-3 times to get rid of the extra strach.
  
• Heat oil in a pan, temper mustard seeds and cumin seeds. Add chopped onions, green chillies and curry leaves and toss them for a few minutes.
  
• Next add the potato pieces. Cover and cook till it is completely cooked.
  
• You can add a pinch of turmeric powder if you like the kichadi to have a nice yellow colour. This is optional.
  
• Next add the sago and required salt. Mix everything, reduce the heat and cook it covered for about 3 minutes. No water is needed. The water that the sago must have absorbed duing soaking is sufficient to cook it.
  
• Add the peanut powder and mix everything. Increase the heat and keep tossing for another 2 minutes.
  
• Finally add chopped cilantro (coriander leaves), mix and switch off.
  

Thank You!!!!!!!!

Sabudhana Vada - Maharastra Great Snack

Sabudhana Vada (Sabudana Vada) from Maharashtra in western India is a great snack and this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats.

Ingredients For Sabudhana Vada(Sabudana Vada) :

Sabudhana Vada

• Sago (sabudana/Javarisi) - 1 cup
  
• Potato - 2 (boiled and peeled)
  
• Onion - 1/4 (grated)
  
• Green Chillies - 2 or 3 (minced)
  
• Ginger - a small piece (grated)
  
• Salt - 1 tsp
  
• Cumin seeds - 1 tsp
  
• Peanuts (optional) - 1/4 cup (coarsely powdered)
  
• Curry leaves - 2 strands
  
• Cilantro - 2 strands
  
• Mint leaves - 4 (Optional)
  
• Asaefoetida - a pinch (optional)
  
• Oil - to deep fry
  

How To Prepare Sabudhana Vada (Sabudana Vada):

• Soak the sago in water for at least three hours or overnight. Drain the water after soaking.
  
• Peel the boiled potatoes, mash it well and add it to the drained sago.
  
• Add the grated ginger, grated onion, green chillies, peanut powder, cumin seeds, asaefoetida and salt to the above mixture.
  
• Finely chop the curry leaves, mint leaves and cilantro and add to the above mixture.
  
• Mix everything together. Make small balls out of the mixture, press it with your palms to get the vada shape and keep aside.
  
• Heat oil in a deep kadai. When the oil is hot enough deep fry the vadas.
  
• Drain the excess oil in paper towel and serve hot with some chutney.
  

Thank You !!!!!!!