Malai Kofta.

Malai Kofta is a very popular North Indian delicacy. Paneer and potato balls deep friend and then added into a creamy onion and tomato gravy, then garnished with cream and Served with naan or Jeera Rice. This is a bit lengthy recipe but I have tried to make it easy as much as possible. Do try this dish and let me know..

Ingredients For Kofta.

2 large boiled potato

250 gram paneer

2 tbsp corn flour

1/4 tsp white pepper

1/2 tsp kasoori methi

1/4 tsp garam masala

Salt to taste

Oil for deep frying.

Ingredients For Gravy.

1 large onion, 2 large tomato, roughly chopped

1tsp ginger garlic paste

8 to 10 cashew

1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp garam masala

1 green cardamom, 2 cloves, 1 small cinnamon stick

2tbsp butter

1/2 cup fresh cream 

Salt to taste.

Cooking Method.

In a deep kadai, add enough oil to deep fry the koftas. Take all the kofta ingredients in a large mixing bowl, mix everything to foam a dough, then divide the dough into small lemon sized balls. Now deep fry them in hot oil. and set it aside.

In a another deep pan, add 1tbsp butter, once the butter is melted, add all the gravy ingredients(except Cream) and cook till everything comes together, then allow the masala to cool. Now grind the cooled masala in to smooth paste.

In a same pan, add another 1tbsp of butter once the butter is melted, add the masala paste and cook for 4 to 5 mintes, Then add the cream and fried koftas, and cook for another 2 to 3 minutes on a medium heat.

Garnish with cream and Serve with Naan.

Chicken Kebab..

Chicken Kebab.. This is a easy recipe with very few ingredients which you can find easily at home and I have used curry leaves to enhance the flavour.. When ever I cook chicken kebab I always make it a point to change the recipe from the old one, sometime I add more ingredient or reduce what I have used in past. But this recipe has always stand out for the taste of curry leaves and it goes very well as a side dish with Briyani, Rice and Curry or even with Drinks.. If you have brine the chicken before then you can cook this right way or else it needs to be marinated for atleast 1 to 2 hours for the best result..

Ingredient's.

1/2kg chicken with bone (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1/2tsp garam masala

2tsp lemon juice

1tsp ginger garlic paste

1/2tsp black pepper powder

2tbsp finely chopped curry leaves

1tsp finely chopped coriander leaves

1tsp cornflour

1/2 beaten egg

Salt to taste

Oil for deep frying.

For Garnishing.

10 to 15 curry leaves

4 to 5 green chilli.

Cooking Method.

Wash the chicken thoroughly and pad dry with paper towel and set it aside.

In a large mixing bowl, add all the ingredients and chicken (except Egg and Cornflour) and give a good mix and keep it in the fridge for atleast 1 hour.

Then take a deep frying pan add oil and allow the oil to become hot. In a meantime take out the chicken and add cornflour and beaten egg and give a nice mix and fry the chicken till golden brown and crispy, on a medium flame.. Once the chicken done before taking out from the oil, add curry leaves and green chilli fry for another few seconds, then take out the chicken on to a paper towel.

Serve hot as a side dish with Briyani, Rice and Curry or even with Drinks..

Hot And Sour Chicken Soup..

Hot And Sour Chicken Soup.. This is my most favourite soup and it's must on our table when we go to restaurant. I'm a big fan of Chinese food, Soups, as I have mentioned in my earlier post that nowadays I'm not allowed to eat outside and to full fill my Chinese craving I cook at home. The weather is also very cold in Coventry (UK) and that makes it even more better to have hot hot soup any time of the day.. I have added knorr hot and sour vegetable soup to give more taste but you can skip that and use the normal process to make this delicious hot and sour chicken soup.

Ingredient's.

1/3 cup chicken (very finely chopped)

2 button mushroom (finely chopped)

2tbsp very finely chopped (carrot, cabbage, beans)

1 medium egg

1+1/2tbsp corn flour

1+1/2tbsp dark soya sauce

1/2tsp crushed black pepper

1tsp white vinegar

2tbsp knorr hot and sour vegetable soup (optional)

3cups chicken or vegetable stock

2tsp oil

Salt to taste.

Cooking Method.

In a deep pan, add oil and sauté the chicken with little salt and pepper. then in the same oil sauté the mushroom, carrot, cabbage and beans with little salt and pepper. 

In a mean time beat the egg and keep it aside and in a small bowl take little water and mix the corn flour and knorr soup and set it aside. 

Once the vegetable are slightly done, add the chicken back in to it and stir. Now add the chicken stock and bring it boil. Then add the soya sauce and corn flour mixture and keep stirring. Add the vineger, black pepper and salt.. Boil it on a medium flame for about 10 to 12 minutes.

Then take a tea strainer and pour the egg slowly from top with help of spoon and boil for another 1 minutes.

Hot and sour chicken soup is ready..

Serve hot hot with extract black pepper, soya sauce and vinegar.

Chicken Bezule.. (Mangalorean Street Food)

Chicken Bezule..Chicken bezule is a popular appetizer which is sold in the streets of Mangalore. These are perfect little bites fit for a cocktail party or even as a snack... I adopted this recipe from Vah Chef, I really like watch his videos on youtube, not because he cooks good, I like the way he eats after finishing his cooking, that makes my mouthwatering... I watch his videos quite often and never try any of them, but this chicken bezule video tempted me so much that I tried it immediately. It was tasting like the same chicken which I had in mangalore long back... This is one of the best chicken starter to serve on a rainy day or even when you have guest at home. Make this street food at home by adding your love and serve...

Ingredients:

1/2kg chicken (bite size pieces)

1tsp ginger garlic paste 

1tbsp lemon juice 

1tsp curd 

1tsp chilli powder , 1/2 tsp cumin powder, 1/2tsp coriander powder, pinch of turmeric

2 strands finely chopped curry leaves 

2 finely chopped green chilli

pinch of red food colour 

2tsp all purpose flour (maida)

1tsp corn flour 

Oil for deep frying.

Cooking Method.

Combine all the above ingredient's and Marinate for 2 to 3hours 

Heat oil in a deep frying pan and Fry the chicken pieces to crispy. Do not over crowd the pan. fry in a lesser quantity.

Then in the same oil deep fry few curry leaves and strain excess oil and sprinkle over the chicken..

Serve hot with sauce of your choice..

Gravy Gobi Manchurian.. (Restaurant Style)

Gravy Gobi Manchurian.. Gobi Manchurian is something which nobody will say no for it. It is same case with me and my hubby. Back in India we use to eat every weekend Gobi Manchurian and when ever we use to go to our favourite Chinese restaurant (Mainland China) I use to always make it point to order Gobi Manchurian and chicken momos. I'm yet to try Chinese restaurant here in UK because I'm not suppose to eat out side Chinese for couple of months. I love Chinese food in a restaurant then eating at home but I'm not allowed to eat, so only I cooked Gobi Manchurian and Hakka Noodles at home for our last to last friday's dinner, as usual it was very very delicious. :)

Ingredient's.

Cauliflower - 1 Medium sized cut into florets.

For the batter.

4tbsp Cornflour

1/2cup Maida

1 tsp Ginger garlic paste

1tsp Soya sauce

1tsp tomato chilli sauce

Salt - to taste.

Ingredient's For the Manchurian Gravy.

1/4cup spring onions, finely chopped 

1 onion roughly chopped

1/2 capsicum (cut into cubes) 

1 1/2tbsp finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tbsps tomato sauce 

Oil and Salt as required.

Cooking Method.

Mix all the above ingredients listed under 'for the batter' with little water to form a thick paste. wash the cauliflower and drain water and keep aside.

Heat a oil in a deep frying pan and dip the cauliflower into the batter and fry to golden brown. Do not crowd the vessel. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown. 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, capsicum and salt. cook them for few minutes on a high flame, then add fried cauliflower and cornflour mixture and cook for 2 to 3 minutes on low flame. 

Garnish with spring onion and Serve hot.

Lauki (Bottle Gourd) Kofta With Tangy Yogurt Curry.

Lauki Kofta With Tangy Yogurt Curry!! I have cooked the lauki kofta curry with yogurt for the first time and it turn out to be the best and yummy curry.. I usually cook any rich gravies by adding cream or a milk but adding yogurt to this curry it gave a very nice texture and tangy taste and it was going very well with hot rice.. i simply love it... Every time i cook any kofta curry in my family everyone loves it, even i feel good because i don't have to cook any other side dish, this will do both the job, we can eat with Roti's and Rice too..

 

 

This recipe is adopted from Anjana Ji from Mayeeka. She is wonderful cook and i love her almost all the recipes. This was one of the best dish and i have followed her almost all the steps and the curry was delicious...

 

 

Ingredient's.
For Kofta

Grated bottle gourd/Lauki-2 cup
Ginger-1/2 tsp
Raisins-2 tsp
Gram flour-1/2 cup
Cornflour-1bsp
Turmeric -1/4 tsp
Chilli powder-1 tsp
Salt- as per taste.

 

 

Ingredient's.

For Gravy
Tomato-3
Ginger-1/2 tsp
Yoghurt-6 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Chili powder-1 tsp
Salt-as per taste
Water-1.5 cup.

 

 

Cooking Method.

Pressure cook bottle gourd with 1/ 2 cup water for 1whistle only.
Drain and let it cool down,then squeeze the water from the bottle gourd (reserve the water to use in the gravy).
Take bottle gourd in a bowl and add gram flour, corn flour, salt, chili powder, pinch of garam masala, 1/ 2tsp grated ginger, and chopped raisins.
Mix well and make walnut size smooth and round balls.
Deep fry in hot oil on medium flame till golden in colour,drain and keep aside.

 

For The Gravy.
Grind the tomatoes with 2 green chilies, ginger and make a smooth puree.
Heat oil in a pan and add cumin seeds,when start crackling then add tomato puree and saute for approx 2- 3 minutes on medium flame.
Now add turmeric, chili powder, salt, coriander powder and mix well and cook for few seconds.
Blend yogurt with 1.5 cup water and add in the gravy.
Cook for approx 5 minute on low flame, now add koftas and cook for a minute.
Add fresh corinader and serve hot, garnished with Rice Or Roti's.

Pistachio And Lemon Zest Cookies!!!

Pistachio and Lemon Zest Cookies. Last week i was just searching on internet for some good cookies recipe, then i came across with this recipe from Anjana Aunty in Maayeka Blog, I'm a fan of her blog and i follow her blog very sincerely. Pistachio and lemon was a very unique combination for me, without giving second thought i baked this cookies by following her exact steps and ingredients.... The cookies had come out so well and the taste was simply awesome with lemon zest.. Thanks to Anjana Aunty for a wonderful recipe...Everyone loved it in my family...

 

 

 

Ingredient's.
Makes 12 Cookies
Refined flour-3/4 cup
Cornflour-2 tbsp
Baking powder-1 tsp
Salt-1/4 tsp
Soft butter-100 gms
Sugar-1/2 cup
Lemon rind-1/2 tsp
Pistachio-20
Chilled milk -3 tbsp.

 

 

Baking Method.
Mix refined flour,corn flour,salt and baking powder in a bowl and sift together.
In an another bowl mix sugar,butter and lemon rind ,beat and mix well.
Now mix the flour mixture in the butter mixture and mix together.
Add milk(add 1/2 tsp at a time)and make a smooth dough.
Make a roll /log from the prepared dough and keep it refrigerated for 20 minutes.

 

 

 

Take out the roll from the refrigerator and slice it to make medium size pieces.
Dip and gently press one side into crushed pistachios and arrange in a baking tray.
Bake in a preheated oven on 180 degree for 15-20 minutes or till golden in color.
Take our from the oven and let them cool completely.
Store when cooled completely.

Vegetable Gravy Manchurian

Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans, 

cauliflower and spring onion whites 

2tbsps maida, 2tbsps cornflour 

1tbsp ginger-garlic finely chopped 

2 green chilli finely chopped 

1/4tsp soy sauce, 1/4tsp tomato sauce 

1/2tsp black pepper powder 

salt to taste 

oil for deep frying.

For sauce 

1/4cup spring onions, finely chopped 

1onion roughly chopped 

1 1/2tbsps finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tsps vinegar, 2 tbsps tomato sauce 

Oil and Salt as required

Cooking Method 

Heat oil for deep frying in a heavy bottomed vessel. 

In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 

Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.

Veg Hot Dog.. Veg Patties Roll!!!

Ingredient's

1 boiled potato

1 Green Chilli, (finely chopped)

1/2tsp ginger garlic paste

1/2 tsp Red Chilli powder

1 tbsp Lemon juice

1/2 cup chopped Coriander Leaves

2 tbsp Corn Flour

Salt to taste

Mustard Sauce

Tomato Sauce

3 Hot Dog Buns

few lettuce leafs

1/4 cup chopped Onion.

Cooking Method

Boil potato in pressure cooker just until one whistle. Peel boiled potato and mash really well. Mix green chillies, garlic ginger paste, red chilli powder, lemon juice in a blender and grind to make very smooth paste. Add ground masala to mashed potatoes, also add salt to taste, coriander leaves, corn flour, and mix well. Form long patties from potato mixture. Heat a pan over medium heat add a tsp of oil and shallow fry patties till it gets nice golden crust from all the sides. Make sure to flip patties once in a while to avoid sticking of it to pan. Once all patties are shallow fried, butter hot dog buns inside out and roast on the same pan till it gets nice crust. Now take one of roasted hot dog bun, on the middles of that place lettuce leafs and onion on top of that place hot dog Pattie. Add mustard and tomato sauce on the hot dog patties. You can add cheese if need.

Serve hot with extra mustard or tomato sauce!

Coconut Cookies

Coconut cookies. I use to buy and eat this cookies very often from the bakery near my school. It use to be a little different in shape from this cookies but the taste is same. I still remember those days when i use to go and buy this cookies in my lunch break and eat during the class :) After a long time i ate this cookies again fully satisfied. Now i don't have search for this cookies any where... To know more cookies recipe.

Ingredient's
1/2 graded dry coconut
1/2 cup sugar
2tbsp all purpose flour
1tbsp corn flour
2 cardamom (crushed)
2tbsp melted butter

Baking Method
Preheat oven to 300F/150C for 10 minutes. In a large mixing bowl add all the above ingredients and mix them together nicely, and refrigerate for 10 to 15minutes. So that the dough becomes easy to handle. Then drop dough by teaspoonfuls onto greased baking tray. Bake for about 10 to 15 minutes or until golden brown.
Cool it on the wire rack for them to cool completely. Store these coconut cookies in an airtight container.

I'm Sending this recipe to Surabhi Nayak from My Cook Book.