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.

Mutton Kofta And Potato Curry.

Mutton Kofta And Potato Curry. Making kofta use to be always a big task for me in the beginning but now it is one hand game and I try making more and more kofta's using many kinds of meat and even vegetables. Though this recipe takes a bit more time compare to the other recipe but trust me it is worth trying and this yummy curry can making a nice combination with rice or roti.

Ingredient's for kofta.

100 gram mutton kheema

2tsp coconut paste, 2 green chillies

2tbsp chopped coriander leaves

6 curry leaves

1tsp ginger garlic paste

2tbsp besan (chickpeas flour)

1/2tsp red chilly powder, 1/2tbsp coriander powder, 1/4tsp turmeric

1/2tsp black pepper

Salt to taste.

Ingredient's for curry.

2 medium potato (cut into small pieces)

1 small onion, 2 small tomatos, 3 green chillis

Handful of chopped coriander leaves, 8 curry leaves

1tsp ginger garlic paste

1/2 tsp black pepper

1/2tsp red chilli powder, 1/4tsp turmeric, 1/2 garam masala

Salt and Oil to taste.

Cooking Method

Step-1. Mix all the kofta ingredients in blender and blend it together. (Dont add water while mixing)

Remove in a plate and make small balls and set a side. 

Step-2. In a different blender add, coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato, onion and blend it to a coarse paste.

In a deep frying pan, add oil, when oil is hot, add the Ground masala, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. that will take about 10 to 15 minutes.

Then add the potato and fry for a minute or 2. Now add 1 cup of water and cover the lid and allow the potato to cook for another 2 to 3 minutes. Then add another 1cup of water and give a good mix. then add the kofta's and close the lid and cook for 5 to 6 minutes on a low flame or till gravy becomes thick.

Mutton kofta and potato curry is ready to serve with Roti or Rice.

Kathal Kofta.. (Jack-Fruit Dumplings In a Tangy Yoghurt Curry)

Kathal Kofta.. I had heard of this curry before but never eaten in my life before marriage and blogging.. When I had gone to visit my In-Laws place, there I had this curry and I was not knowing till they told me, that curry was made out of jack-fruit. I thought that is mutton kheem, because it was not at all looking like jack- fruit and it was tasting like mutton only. When I asked my elder co-sis then she told me that curry was not mutton kofta curry it was jack-fruit kofta curry. I was shocked and I had no words to say, then I told my MIL to bring again jack-fruit tomorrow so that even I can learn to make this curry.

From then I have cooked this curry in many other version and my H loves it... Actually there in my In-Law's house they only cook one type of green curry, some how I don't like that curry much so only I keep trying other recipes too... This recipe is the best so far, it has got a tangy taste of yoghurt and lovely reddish color...

Ingredient's For Kofta.

250 grams jack-fruit (peeled and chopped in chunks)

A pinch asafoetida

1/2tsp ginger garlic paste

1/2tsp garam masala powder

3tbsp besan (ground bengal gram)

1/4tsp red chili powder

1/4tsp salt

Oil for frying.

Ingredinet's For Gravy.

2 medium onions (grated)

1 medium tomato (grated or finely chopped)

1 tsp ginger garlic paste

1/2 cup beaten yoghurt

1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder

1/2 tsp garam masala powder

1½ - 2 tbsp oil

1 pinch asafoetida 

1/2tsp cumin seeds

Salt to taste

2 cups water

2 tsp fresh chopped coriander (for garnish).

Cooking Method For Koftas:

Boil the jack-fruit with a asafoetida till it is tender. ( pressure cooked them till one whistle escaped)

Smack them by using fork or hands. Add the besan along with the rest of the kofta ingredients to the jack-fruit, gently mix everything together. Make balls and keep them aside on a greased plate.

Heat oil and fry kofta balls in batches on a medium low heat till golden brown. Remove on a kitchen towel and keep aside.

Cooking Method For Gravy:

Heat the oil and add asafoetida and cumin seeds. Once they crackle, add the onions and on medium heat fry till they turn goldenish brown.

Add 2-3 tbsp of water and add the ginger garlic paste. Fry till the masala becomes aromatic and brownish again.

Add the tomato and rest of the gravy ingredients. Fry them on low heat till the oil separates.

Add water and let the masala come to a boil. Add koftas and cook further for 3-5 minutes on medium low heat. Then add beaten yoghurt and swtich off the flame.

Garnish with chopped fresh coriander and Serve hot with chapatti or rice.

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.

Soya Kheema Kofta Curry!!! Made By Hudson Canola Oil.

Yesterday afternoon i received a courier and i kept thinking that what did i order. The pack was very heavy and it was written fragile on the box. Then i thought may be my husband has given me a surprise, I opened fast fast, what i'm seeing, after i opened the courier, a oil bottle.... Then suddenly i realized, ohh Sushil had told me about this oil few weeks back that they will courier me a bottle for a taste and review...

I was planning to cook Soya Kheema Kofta Curry for dinner and veg kofta i always deep fried before putting into the curry. I mostly use olive oil for deep frying, because the fried items comes out very lite and soft. My oilve oil bottle was empty and i was planning to go and buy, After i received this oil, i dropped my plan after reading the benefits of the oil and i thought of giving a try. I must say this try was worth, because the kofta had come out so lite and perfect. They had not absorb oil and when you touch by hand it was not at all oil... I'm definitely going to be a regular customer for Hudson Canola Oil.... and the price is also very reasonable for the quality we pay money and this is the right product to pay so much of money... Here are the few important benefits of Hudson Canola Oil.. 

Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell. Canola Oil is extruded from the seeds of the yellow Canola flower. I must say this oil is very good and lite. Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content..

Ingredient's For Kofta
100 gram soya chunks (soak and grind to paste)
1 boiled potato (peeled and smashed)
1 small onion, 1 green chilli ( finely chopped)
2tbsp finely chopped coriander leafs
1tbsp chick peas flour
1/2tsp red chilli powder, 1/2tsp turmeric, 1/2tsp garam masala
Oil for deep frying (Hudson canola oil)
Salt to taste.

Ingredient's For Curry
1 large onion (finely chopped)
3 large tomato, 2 green chilli (grind to a smooth paste)
1/2tsp cumin seeds, 1 green cardamom, 1 clove, 1 cinnamon stick
1/2tsp red chilli powder, 1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala
1tbsp ginger garlic paste
2tbsp thick cream
2tbsp oil
Salt to taste
Hand full of chopped coriander leafs for garnishing.

Cooking Method For Kofta
In a large mixing bowl, add all the above kofta ingredients and mix them every thing together and make a small size round balls and set a side. In a deep frying pan add enough oil for deep frying and fry the kofta to golden brown and set it aside..

 

Cooking Method For Kofta Curry.
In a deep frying pan,add oil, when the oil is hot, add cumin, cardamom, clove and cinnamon stick, when they start splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste, fry all the masala for 2 to 3minutes.
Then add green chilli and tomato paste and fry till the oil start separating from the corners. Add 2cups of water and bring the curry to a boil and then add fried kofta and simmer on a low flame for 4 to 5minutes.
Add chopped coriander leafs and cream from top and Serve hot with Roti's or Rice..

Mutton Meat Balls (Mutton Kofta)

This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, indian spices and made into small lemon sized balls which are deep fried in oil.. This recipe is definitely going to be on my menu card for a long time...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. Grind all the above ingredients in to a smooth paste, then add it to the kheema with salt. Shape the dough into small round balls. Heat oil and deep fry kota till golden brown. Serve hot with sauce or chutney.

Mutton Kofta Masala

Mutton kofta is based on indian culinary concepts. The mutton kofta is commonly made by fry. Mutton kofta has become one of the most popular side dish around the world.

Ingredient's
For Kofta
100 gram kheema
2tbsp coconut paste, 2 green chillies, few coriander leaves, 3tbsp basen, 1tbsp turmeric, 1/2tbsp garam masala, 1/2tbsp red chilly powder, 1/2tbsp coriander powder, 1/2tbsp black pepper seeds and salt to taste 
Oil to deep fry


Method
Mix all the ingredients in blender and make to a smooth paste. (Dont add water while mixing)
Remove in a plate and make small samll balls and fry them for lite golden brown, and set a side
After the gravy half cooked add the kofta.

For Curry
2 onion, 2 tomatos, finely chopped 
2tbsp coconut paste
coriander leavs, 2 green chillies, 8 curry leaves
1tbsp ginger garlic paste, 1/2 tbsp black pepper seeds
Salt and Oil to taste


Method
Make a paste fine paste of coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper seeds
In a deep frying pan, add oil, onion, green chillies, fry it to golden brown, then add coconut paste and masala paste fry it for 4 minutes, then add chopped tomato, keep stirring for atleast 2 to 3 minutes
Now add 1 cup of water allow it to boil, then add half fried kofta, and cook for another 5 to 6 minutes or till gravy becomes thick.
Mutton kofta is ready to serve with Roti.