Malai Kofta 

I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.

Ingredients

For the Kofta:

Paneer or cottage cheese - 250 grams (Crmbled)
Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
Green Chillies - 1 (Finely Chopped)
Ginger - Garlic Paste - 1/4 Teaspoon
Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
Salt - To taste
Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
Sooji or Bread Crumbs - To coat the Koftas

For the Gravy: 

Onion - 1 (Big, Boiled and made into a paste)
Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
Tomato - 1 (Medium, Blanched and skin peeled and pureed)
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Milk - 2-4 tablespoon 
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Kasoori Methi - 1/2 Tabelspoon
Fresh Cream - 4 Tablespoon

Method

• Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and make them into koftas.
• Coat the koftas with Bread crumbs or Sooji. 
• Deep fry it or shallow fry it as per your choice. 
• Remove them and place them in a paper towel. 
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the Kofta and cook for a minute and serve immediately.
• Place the Gravy and kofta together only minutes before you serve. 

Dal Palak - Spinach Dal Curry 

A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.

Ingredients

Spinach - 1 Bunch (Washed and Chopped)
Garlic Pods - 3 Nos (Chopped)
Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Teaspoon
Salt - To Taste
Oil - 1 Teaspoon
Ghee - 1/2 Teaspoon (Optional)

Method

• Wash and cook the Gram Dal with enough water for 6 whistles or till done
• Let the pressure come down on its own.
• Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
• After a minute add the Garlic pods and saute.
• Cook till the onion is done.
• Then add the chopped Palak and saute and cook till it is cooked.
• Now also add the Chilly Powder and salt and saute.
• Now add the cooked Gram Dal along with the water.
• Allow it ti simmer on low flame for 8-10 minutes.
• Dont cover and cook as Greens should never be covered and cooked.
• After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

Curd Rice 

You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.

Ingredients

Cooked Rice - 1/2 Cup
Curd - 4 Tablespoon
Milk -  1/4 Cup
Oil - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Cashew-nuts - 6 (Optional)
Pomegranate - 3 Tablespoon
Ginger - 1 Inch (Finely Chopped)
Green Chillies - 1 (Finely Chopped)
Green Coriander - Few Sprigs ( Finely Chopped)
Salt - To taste

Method 

• Add required salt to the Rice and using a ladle mash it well.
• Then add the milk and mix well.  Adjust Milk according to the consistency. 
• To this add the curd and mix well.
• meanwhile heat a tadka pan and heat oil.
• Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
• After switching off the flame add Green Chillies and Ginger and give it a stir.
• Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

Notes:

• Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
• So take extra water and cook as we want the rice to be cooked well. 
• Adding Milk and curd will ensure that the curd rice is not sour when you serve it. 

Paneer Baby Corn Subzi (Sabji) / Cottage Cheese Baby Corn Masala

I was in mood for a rich, tasting gravy and so made this Yummy Gravy with Onions and Cashews. They work fantastic with both Rice and Roti. I have used Paneer and Baby corn, you can use Mushrooms, some chopped Spinach too.

Ingredients
Paneer or Cottage Cheese - 250 Grams (Cubed)
Onion - 1 (Big, Boiled)
Cashew Nuts - 10 Nos
Tomato - 1 (Medium, Blanched and skin peeled)
Baby Corn - 10 Nos (Cut into 1 inch pieces
Green Peas - 2 Tablespoon
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Fresh Coriander leaves or Parsley - Few Sprigs
Fresh Cream - 1-2 Tablespoon


Method

• In a mixer or food processor, grind the Cashew nuts and grind it into smooth paste using little water.
• To this add the boiled Onion and grind it into a smooth paste and keep this aside.
• Now grind the blanched tomato separately into a puree and keep it aside.
• In a kadai, heat some oil and add the Onion - Cashew Paste and saute.
• Cook this till the onion is cooked , it may take 3-5 minutes.
• Meanwhile, take another kadai and add a tablespoon of Oil and place the Paneer and baby corn and cook till the Paneer slightly get a brownish tinge and Baby corn is cooked.
• Once they are done, remove them in a plate and keep it aside.  
• Once the Onion is cooked add the Tomato Puree and saute.
• Be careful as the puree may splash.
• To this add the Ginger Garlic paste, Chilly powder and Garam masala and saute. 
• To this add the sauteed paneer- baby corn and Green peas.
• Add water to get the right consistency 
• Add required salt and cover the kadai with a lid and cook it for 8 - 10 minutes.
• Keep stirring them occasionally so the gravy does not burn.
• On the low flame. add the cream and stir it and switch off the flame and add some frehly chopped coriander or parsley leaves and serve.

Lunch Menu 16 - Lemon Rice, Tamarind Rice, Curd Rice and Potato Fry 

I have already spoken so much about how much I like Mixed Rice, so Today's Lunch Menu is combo of Mixed Rice. Usually we make this for Aadi festival.

Click on the below link for the recipes

• Lemon Rice
• Tamarind Rice
• Curd Rice
• Potato Fry