Today's Recipes
Aloo
Palak
Gobi Manchurian
Malai Kofta
Ingredients:
3
cups chopped spinach
2
large onoins chopped fine
2
large potatoes boiled and peeled
1
tomato grated
2
green chillies
1" piece ginger
1 tsp. lemon juice
1/2
tsp. wheat or other flour
1
tsp. red chilli powder
1
tsp. cinnamon-clove powder
1/4
tsp. turmeric powder
1/2
tsp cumin seeds
2
pinches asafoetida
1/2
tsp. garam masala
1/2
tbsp. butter
4
tbsp. ghee
salt to taste
METHOD:
Put
the washed spinach in a pan, add very little water (just a sprinkle) and a
pinch of salt.Cover and boil over a high flame for 2 minutes. Cool
quickly, or hold under running water in a colander.Put in a mixie, add
green chilli and run for a minute. Keep slightly coarse, do not make very
smooth.Keep aside.Cut the potatoes into big pieces. Heat ghee and fry
potatoes till light brown.Drain the potatoes, keep aside.
In
the same hot ghee add the cumin seeds.Add the ginger, onions and fry till
very tender.Add the tomato and further fry for two minutes.
Add
all the dry masalas and fry till ghee separates.Add spinach and
potatoes.When it resumes a boil sprinkle the flour and stir well. Boil for
2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.Pour over the vegetable and mix gently.Serve hot with naan or parathas or even rice.
Note:
You may use boiled peas, boiled corn kernels or paneer chunks in the
above dish, instead of atoes.
Making
time: 45 minutes
Shelf
life: Best fresh
Ingredients:
1
medium. cauliflower clean and broken into big florettes.
1
small bunch spring onoin finely chopped
2
tsp. ginger finely chopped
1
tsp. garlic finely chopped
1/4
cup plain flour
3
tbsp. cornflour
1/4
tsp. red chilli powder
2
red chillies, dry
3
tbsp. oil
1
1/2 cups water
1 tbsp. milk
METHOD:
Boil
the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk
has been added.Drain and pat dry on a clean cloth.Make thin batter out of
flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and
red chilli powder and salt to taste.
Dip
the florettes in the batter one by one and deep fry in hot oil. Keep
aside.In the remaining oil, add remaining ginger, garlic and crushed red
chilli and fry for a minute.Add the salt and spring onions.Stir fry for a
minute. Add 1 1/2 cups water and bring to a boil.
Add
1 tbsp. cornflour to 1/4 cup water and dissolve well.Gradually add to the
gravy and stir continuously till it resumes boiling.Boil till the gravy
becomes transparent. Add florettes and soya sauce.Boil for two more
minutes and remove.Serve hot with noodles or rice.
Variations:
Dry
manchurian can be made by omitting the gravy.Make florettes as above and
instead of adding water as above, add fried florettes, spring onions and
soya ce at this stage.Sprinkle 1 tsp. cornflour on the florettes and
stirfry for 2 minutes.
Serve
piping hot with toothpicks or miniforks and chilligarlic sauce or tomato
sauce.Same procedure for veg. manchurian (with gravy or dry), but instead
of using only cauliflower, use finely chopped minced vegetables and bind
with some cornflour or bread crumbs and make small lumps the size of a
pingpong ball.
Fry
as above and proceed as above.
Making
time: 45 minutes
Shelf
life: Best fresh
Ingredients:
Gravy:
125
gms. cream
75
gms. khoya or paneer
150
ml. milk
50
gms. cashewnuts
3
tsp. white pepper powder.
2
1/2 tsp. sugar
2
tsp. grated ginger
1/4
tsp. nutmeg powder
1/2
tsp. turmeric powder
1
tsp. garlic crushed
1"
cinnamon
6
cloves
6
cardamoms
salt
to taste
3
tbsp. ghee
Kofta:
50
gms. khoya
13
50
gms. paneer
5
medium potatoes
20
gms. cashewnuts
20
gms. raisins
4-5
green chillies chopped fine
1/2
tsp. ginger grated
1
tsp. coriander chopped
1/2 tsp. cumin seeds
salt
to taste
Garnish:
1
tbsp. grated cheese or paneer
Method:
Koftas
Boil
the potatoes, peel and smash them.Mix together all the ingredients except
raisins and cashews.
Take
a ping-pong ball sized dough in hand.Flatten. Place 2-3 cashews and
raisins in the centre and shape into a ball.
Repeat
for remaining dough. Keep aside.
Gravy:
Roast
the cinnamon, cardamom, nutmeg and cloves together.Dry grind and keep
aside. Wet grind all the other ingredients, except ghee, to a paste.Heat
ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add
paste and fry further for 5-7 minutes stirring well.Add 2 cups water and
simmer on low for 15 minutes.Warm the koftas either in the oven or on the
tava.Optional: You can deep fry the koftas also.To serve place warm koftas
in a casserole.
Either
pour boiling hot gravy on the koftas or pour and bake in hot oven of 5
minutes.Garnish with grated cheese and chopped coriander.
Serve
hot with naan or parathas.
Making
time: 45 minutes.
Makes:
10 koftas with gravy.
Shelf
life: Best fresh.