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Tuesday, November 4, 2008

Malai Kofta


Ingredients:


  • 1 Tsp : Coriander powder.
  • 1 Tsp : Turmeric powder.
  • 1/2 cup : Tomato puree.
  • 1 Tsp : Red chili powder.
  • 1/2 cup : khoya.
  • 1/2 cup : Cream.
  • 1 Tsp : Garam masala.
  • 3 Boiled : Onions.
  • 3 Tbsp : Oil.
  • 1 Tbsp : Ginger paste.
  • 1 Tbsp : Garlic paste.
  • 2 : Green chilies.
  • 4 : Potatoes.
  • 100 g : Paneer.
  • 1/4 cup : Cornflour.
  • Oil : For deep fry.

Method of preparation :

  • Boil the potatoes, cool it by pouring cold water then peel the potatoes and mash them.
  • Grate the paneer.
  • Chopped the green chillies finely.
  • Peel onions and boil in a cup of water for ten minutes.Take out excessive water and grind them into a smooth paste.
  • Mix well mashed potatoes, paneer, green chillies, cornflour and salt.
  • Divide the mixture in equal sized balls. Deep fry in medium oil until slightly coloured.
  • Drain and keep aside.
  • Heat oil in a kadai. Add boiled onion paste and cook for fewminutes.
  • Add to it ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Add very little amount water so the spices get properly cooked. Cook for a minute.
  • Add tomato puree and red chilli powder and cook on medium flame untill the oil gets separates from the masala.
  • Mix mawa in two cups of water and add to the gravy.
  • Boil it and keep it for simmer for few min Stir when required.
  • Fresh cream is added along with garam masala powder.
  • koftas are placed in a serving dish and hot gravy is pour on the top.


Monday, November 3, 2008

Punjabi cholay



Ingredients:


  • 250g : Kabuli Chana (Chick Pea).

  • 2 : Onions Chopped .

  • 2 : Tomatoes finely chopped.

  • 2 : Teabags.

  • 1 : Tej Patta.

  • 3 : Cloves ( laung).

  • 2-3 : Black Cardamoms.

  • 1 : Small Cinnamon Stick (Dalchini).

  • 1 : Tbsp Cumin seeds( Jeera).

1 : Tsp Coriander (Dhania powder).


  • 1 : Tsp Cumin seed powder ( Jeera powder).

  • Red Chilly powder According to taste.

  • Salt According to taste .

  • 1 : Tsp Anardana powder (Pomegranate powder).

  • 1 : Tsp Amchur powder( Mango powder).

  • 2 : Tablespoon of Choley Masala.

  • 1 : Tablespoon of Ginger-Garlic paste.

  • 2 : Green chillies chopped.

  • Chopped greenCoriander leaves.

Method of preparation:



  • Soak kabuli chana in the water a night before preparation.

  • In a presure cooker place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom, tejpatta cook the chana untill they are properly boiled.

  • when the chanas are cooked remove the teabags.

  • Keep the Chanas and water in which chanas are boiled aside.

  • Meanwhile take a pan, heat the oil add green chillies+cumin seeds.

  • When the seeds starts spluttering add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.

  • Further add chopped tomatoes, turmeric powder, red chilly powder and coriander,cumin seed powder.

  • Cook till all the masalas are properly cooked and the oil leaves out of it.

  • Add anardana powder and amchur powder and mix well.

  • Now add the boiled kabuli chana along with the water and the whole spices add salt according to taste.

  • Cook choley on a medium flame for few minutes in order to get the gravy mixed with spices add choley masala.

  • Can use lemon juice for taste along with sprinkling chopped onion and tomatoes.

  • Garnish with chopped coriander.

  • Serve with bhaturas.