Wednesday, November 10, 2010

Malai Kofta


For kofta:
paneer - 200 gm
cheese - 50 gm
potato - 3 (big) - boiled and smashed
green chilies - 2 (finely chopped)
salt to taste
garam masala - 1/4 tsp
red chilli powder - 1/4 tsp
corriander leaves - a handful - finely chopped
corn flour - 3 tbsp

To grind:
onions - 2
tomatoes - 2
green chilies - 2
red chilli powder - 1 tsp
salt to taste
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/4 tsp
ginger garlic paste - 2 tsp
corrinader leaves and mint leaves - 1 handful

Other Ingredients:
butter - 1 tbsp
bay leaf - 2
fresh cream - can ( I used Amul cream - 200ml)
maida - 1 handful (to roll koftas)
oil - to deep fry
- mix all the ingredients under "for kofta" well and make dumplings and put in the fridge while the gravy is getting ready
- grind all the ingredients under "to grind" to a super fine paste.
- add butter to a pan add bay leaves and pour in the ground paste and allow that to cook till the oil oozes out
- add water then and add the cream and allow that to cook for 2 - 3 mins
- check for seasoning and remove and leave it aside
- in a plate add maida and spread it
- toss the koftas in maida deep fry in oil making sure fire is in lowslowly and take care that they dont break
- add them hhot to the gravy and serve immediately

I made kotas and left that aside and while serving, heated the gravy and put the koftas and served in 5 mins

Sanjeev Kapoor and Vah Chef.

Tuesday, November 9, 2010

Beetroot Pulao


grated beetroot - 2 cups
cooked rice - 1.5 cup
curry leaves - a handful
oil - 4 tbsp
green chillies - 3 -4 (slit in between)
cumin seeds - 1 tsp
salt to taste
onion - 1 (chopped)
garlic - a handful (crushed)

To grind:
peanuts - 1/2 cup
dried red chillies - 10
coconut - 2 tbsp
garlic - 5 - 7 pods

- grind the "to grind" ingredients to a fine powder
- to cook rice add 3 cups of water and 1 tbsp of oil to rice
- pressure cook until done and allow that to cool until they are slightly warm
- in a wide pan add oil and cumin seeds
- add crushed garlic and green chillies
- fry well
- add onions and curry leaves for 3 - 4 mins
- add the grated beetroot and the ground powder and toss for 4 - 5 mins
- add salt to taste
- add less than 1/4 cup of water and allow that to cook with the pan closed until they are dry
- add the rice and mix well
- serve hot with raita.

Monday, November 8, 2010

Shahi Tukra

This was one of the main dessert for my b'day along with chocolate cheese cake. I have used my own version to prepare this.

bread - 12 slice (sides removed and cut into triangles)
ghee - to deep fry the bread
milk - 1/2 a lt
sweet less khova - 100 gms
badam - 15 (soaked overnight, peeled and chopped)
cashews - 15 (soaked overnight, chopped)
sugar - 5 tbsp
condensed milk - 1 tin (400g)
custard powder (vanilla flavour) - 2 tsp


- boil milk until it reduces to half
- add condensed milk, sugar, badam, cashews
- mix well
- add khova and mix
- now mix custard powder to some milk and add them to the boiling mixture
- allow that to boil for a min
- cool and leave it inside a fridge
- deep fry the bread in ghee and arrange them on a plate
- 10 mins before serving pour the cooled mixture on top
- serve immediately.

Sunday, November 7, 2010

Mutton Sheek Kabab


This recipe is from by our Vah Chef Sanjay. This recipe came out so awesome and tasty.. Just that I didnt try making this recipe in microwave but on gas stove using his method.

mutton mince - 1/4 kg
onion - 1
salt to taste
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
corriander leaves - a handful
ginger garlic paste - 1 tbsp
garam masala - 1/2tsp
cheese - 2tbsp
juice of 1/2 lemon

- grind mutton, ginger garlic paste, red chilli powder, onion, corriander leaves, corriander powder, cheese, garam masala and lemon juice together to a fine paste
- do not add water while grinding
- now add the salt and mix well
- add oil in a pan
- take a spoon with a flat handle
- take a handful of the sheek masala and place it to the laddle.
- now shape it like sheeks and remove
- deep fry them in oil
- serve hot.

Saturday, November 6, 2010

Chocolate Cheese Cake


I prepared this for my b'day (Nov 2nd). But never had a chance to take snap of this lovely dessert as it was all gone within seconds. Preped this the second time today.. And dont ask about the lovely lipsmacking recipe.. One can never eat just a slice.. Its more than that.

Its a no cook recipe by Sanjeev Kapoor. Hats off to him for all the easy and awesome dishes........
And this recipe got me the highest WOW ever than any other dish in the last 15 years of my cooking experience........!!!!!!!! A MUST TRY RECIPE!!!!!

For the base:
hide n seek biscuits - 1 pac
butter - 100 gm

For the cake:
gelatin - 2tbsp
amul fresh cream - 200g (1 box)
thick fresh curd - 1 cup
sugar - 1/2 a cup
dark chocolate - 1/2 a cup
warm water - 1/2 cup

For the glaze:
dark chocolate - 2 tbsp
fresh cream - 2 tbsp

- powder the biscuits coarsely
- melt the butter and add it to the crushed biscuits
- mix well
- arrange that as a base on a spring foam pan
- leave it in the fridge for 1 hr
- now for the cake melt the chocolate
- powder the sugar
- add gelatin to the warm water and leave it aside
- in a bowl mix sugar, cream and chocolate
- beat till they are fluffy
- add the thick curd and gelatin
- mix well and beat for 1 min
- pour that to the base on the spring foam pan
- allow this to set in the fridge for 2 hours
- melt the chocolate for the glaze.
- add the cream and chocolate and beat for 2 mins
- add that as a topping to the cake
- allow that to set in the fridge for 2 hours
- serve chilled.

Friday, November 5, 2010

Khozhi Uppu Curry

chicken - 1/2 kg
small onions - 1 cup
salt to taste
whole black pepper - 2 tsp
red chillies - 4 - 5
oil - 2 tsp

- grind pepper and onions to a fine paste
- in a pressure pan add oil
- add red chillies and curry leaves
- add the chicken and ground paste and fry for 2 mins
- add salt to taste
- add 1/4 cup of water and pressure cook until done
- allow the cooker to sit for 10 mins
- remove the lid and again place it on the stove and cook till the masala thickens and sticks to the chicken.
- serve with rice / roti.

Thursday, November 4, 2010

Vegetable Pasta (Chinese Style)

VEGETABLE PASTA days.. Just enjoying my motherhood with my princess around.. yet found some time to post this one..!!!
pasta - 2 cups
carrot - 2
onion - 1
green chillis - 2
cabbage - 1 cup
beans - a handful
salt to taste
oil - 2 tbsp
soya sauce- 1 tsp
ajinomoto - 2 - 3 pinches
pepper powder - 1/4 tsp

- add enough amount of water and salt to a pan and add pasta to that
- now add 1 tsp of oil and allow that to cook until they are soft
- drain water and immediately pour cold water and allow that to stand for 2 mins
- drain the water and leave it aside.
- chop carrots, beans, cabagge finely
- slit the chillies
- dice the onion
- add oil to a pan
- add the onions and the vegetables along with the green chillies and saute for 3 - 4 mins
- add salt, ajinomto, pepper powder and soya sauce
- saute for another 1 min
- add the cooked pasta and mix well
- saute for 2 mins and serve.

- this recipe tastes good when some capsicum and spring onions are added.. I didnt have them so did not add ..
- you can make variations too.. This is the basic recipe.