Subji Mandi Se

MALAI KOFTA 

                   

                           

Ingredients:

For the Kofta: 

1 1/2 lb. potatoes 

2 heaped tbsp each of crumbled paneer,

khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 

4-5 cashewnuts chopped 

1 tbsp raisins 

2-3 finely chopped green chillies 

1/4 tsp sugar 

1 tsp coriander powder 

1 tsp cumin powder 

1 tsp red-chilli powder 

1/2 tsp cardammom powder 

Salt To Taste 

3 tbsp cooking oil/ghee(clarified butter) 

Oil for frying the koftas

For the gravy:

2 medium onions,chopped 

3 flakes garlic,crushed 

1 inch ginger,crushed 

3 large tomatoes,pureed 

1 tsp red-chilli powder 

1/2 tsp garam masala powder 

1/2 tsp dhania(corainder) powder 

1/2 tsp cumin powder 

2 tsp powdered poppy seeds 

1/2 tsp sugar 

1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.
• Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

                                        RAJASTHANI GATTA CURRY

Ingredients  :

• 200 gms Besan 
• 1 tsp Dhaniya powder 
• 2 tbsp Ghee 
• 250 gms Curd 
• 1 tsp Salt 
• 2 tsp Oil 
• 1 tsp Red chilly powder 
• 1 pinch Haldi

How to make rajasthani gatta curry :

• Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
• Make a stiff dough. Make 5-6 thin and long strips of the dough.
• Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
• Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
• Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
• Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
• Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.

                                     

PAKODI KI KADHI

Ingredients:

• 100 gms Mung Dal 
• 1 1/2 tsp Salt 
• 200 gms Curd 
• 1 tsp Red chilly powder 
• 2 Red chilly (sabut and dry) 
• 1 tsp Dhaniya 
• 3 - 4 Curry Leaves 
• 1 pinch Haldi 
• 1 pinch Soda 
• 2 cup Oil for frying pakories 
• 1/2 tsp Mustard seeds (motti)
• 2 tbsp Oil (for tadka)

Preparation:

• Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
• Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
• Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
• Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
• Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.

• Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.      

Bhindi Masala

Ingredients:

• 2 pounds bhindi 
• 2 onions (chopped) 
• 1 tblsp ginger garlic paste 
• 1 tblsp coriander powder 
• 1 tsp cumin seeds
• 1 tsp red chilly powder 
• 1 tsp garam masala powder 
• 1 tsp amchur powder 
• 1/4 tsp turmeric powder 
• salt to taste 
• oil 

How to make bhindi masala:

• Wash and cut bhindi in halves.
• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
• Add chopped onions and ginger garlic paste.Fry till golden brown.
• Now add cut bhindi with rest off the spices and stir well.
• Cook it on medium flame and keep stirring it ocassionaly so it does not stick at bottom.
• Keep feying till bhindis are cooked.
• Serve bhindi masala hot with chapatis.                         

   

STUFFED TOMATO  

Ingredients:

• 5-6 medium size Tomatoes / Tamatar
• 100-150gms Paneer grated or mashed 
• 1 Onion finely chopped 
• Finely chopped Coriander leaves 
• 2 Green chili (finely chopped) 
• Salt, Red chili powder to taste. 
• Gram Masala to taste 
• 1/2 tsp turmeric powder 
• 1 tbsp grated cheese 
• 1 tbsp oil 

                                 

Preparation:                          

• Wash the tomatoes and set dry.
• Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
• Add paneer ,mix well and cock for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
• Serve the stuffed paneer tomato hot.          

DUM ALOO   

             

Ingredients for dhum aloo:

     

900gms Aloo (Potatoes) 

33/4th cups water 

Salt To Taste 

Ghee or oil for deep-frying 

1 cup ghee 

1 large Onion (finely chopped) 

4 tbsp tomato puree 

140 ml curd 

4 tbsp hot water 

1 green pepper (seeds removed and sliced) 

1tsp garam masala powder

Spices

4 cloves 

4 bay leaves 

6 black peppercorns 

4 green cardamoms 

1 brown cardamom 

1piece cinnamon stick 

Paste

1 large onion (chopped) 

12 flakes garlic 

2 tbsp ginger 

6black peppercorns 

1 tsp poppy seeds 

1 tbsp coriander seeds 

1 tsp cumin seeds 

2 dry red chilies 

1 tsp turmeric powder 

A pinch of ground mace 

A pinch of ground nutmeg

How to make kashmiri dum aloo:

• Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
• Dry the potatoes on a cloth and heat the ghee or oil.
• Deep fry the potatoes until golden brown. Drain and set aside.
• Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
• Grind the paste ingredients to a fairly smooth paste and stir into the onions.
• Cook for 10 minutes. Stir in the tomato puree, curd and salt.
• Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
• Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.