Non-Fried Lauki Kofta

 INGREDIENTS

For Koftas: 

4 cups grated bottle gourd

1 tsp ajwain (carom seeds)

1 tsp chaat masala

1 tsp jeera powder 

1 tsp amchur powder

1 tsp haldi powder

2 tsp kasuri meethi

10-15 roughly chopped curry leaves

1/2 cup besan

10-15 raisins

For Curry / Gravy

3-4 tbsp oil

1 tsp jeera

5-6 large sliced onion

6-8 large sliced tomatoes

1 tsp coriander powder (dhaniya powder)

1 tsp turmeric powder (haldi powder)

1 tsp shahi paneer masala

6-8 cashews

10-15 garlic pods

1 tsp sugar

salt to taste

2 glasses water 

METHOD

Grate bottle gourd and add all the spices mentioned under it.

Grease appe pan and fill the cavities. Cook on medium flame till golden in color.

For Gravy:

Saute roughly chop onions till translucent. Add roughly chopped tomatoes in it.

Add all the spices mentioned under it

Let it cool down

Blend to fine puree

Cook the puree on low flame, keep adding little water and cook.

Add koftas and cream

Garnish with coriander leaves and serve hot.

KADAI PANEER

EASY CHILDREN RECIPES IS NOW ON YOUTUBE. WATCH THIS RECIPE VIDEO. CLICKING ON THE VIDEO CLIP WILL OPEN THE VIDEO

INGREDIENTS
For Kadai Masala:
1 tsp cumin seeds (Jeera)
1 tsp fennel seeds (saunf)
1 tbsp coriander seeds (dhaniya)
2-3 whole red chili (optional) I avoided due to kids

For Masala:
1tbsp dry roasted besan
3-4 tbsp oil
2-3 tbsp ghee or butter 
2-3 tej pata (bay leaves)
2-3 cloves (laung)
1 tsp jeera (cumin seeds)
1 tsp grounded black pepper
4-5 large sliced onions
1 tsp crushed or finely chopped ginger
1 tbsp crushed or finely chopped garlic
6-8 finely chopped large tomatoes
1 tsp haldi (turmeric powder)
1 tsp dhaniya powder (coriander powder)
1 tsp jeera powder (cumin powder)
1/2 tsp amchur powder (dry mango powder)
1 tsp kasuri meethi
1/2 tsp sugar
1/2 kg paneer
salt and red chili to taste

Veggies: 
1 diced onion
1 diced capsicum
1 thickly sliced tomato


 METHOD:
In pan, dry roast all the ingredients mentioned under kadai masala. Don't over-roast. Blend to make
coarse powder , don't make fine powder. Set aside.

In large kadai, heat some oil, add ghee. Add tej pata, laung, jeera, grounded black pepper. Saute and add sliced onions. Saute onions till golden in colour.

Once onions turn golden in colour, add ginger-garlic, roasted besan and chopped tomatoes. Add all the dry masalas , mix well. Cover and cook till tomatoes turn soft and mushy.

Open the lid and cook masala till it releases oil.

Add sugar and kasuri meethi.

In separate pan, add some oil, saute diced onion, diced capsicum, sliced tomato and diced paneer on high flame, add kadai masala over it.

Transfer this in gravy, mix well garnish with coriander leaves and serve hot.

CHEESE MALAI KOFTA

Malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants. malai means cream and kofta are fried dumpling balls.  They are made up of mashed potatoes and paneer. This oval and crispy koftas are generally stuffed with dry-fruits but this time giving it a different touch with cheese filling. This cheese malai kfota makes it favorite among kids. 

You can even try this different version of kofta during together  and parties. 

I make many varieties of koftas like regular malai kofta, spinach paneer kofta, and paneer stuffed kofta. You can find the recipes of these koftas by simply clicking on the respective name.

INGREDIENTS
For kofta:
1 cup boiled and grated potato
1 cup boiled and grated paneer


1/2 cup grated or sliced cubed cheese
2 tbsp cornflour
1 tsp finely chopped ginger
1 TSP coriander powder (dhaniya powder)
1 TSP cumin powder (jeera powder)
1/2 tsp dry mango powder (amchur powder)
Salt and red chili to taste

For gravy:
pinch of grated nutmeg (jaiphal)
1 roughly crushed mace (Javitri)
1 tsp cumin seeds (jeera powder)
1/2 inch cinnamon stick (dalchini)
8-10 cashews (kaju)
1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (jeera powder)
1 tsp turmeric powder (haldi powder)
red chili to taste
1 cup roughly chopped onion
2 cups roughly chopped tomatoes
1/2 inch roughly chopped ginger
8-10 finely chopped garlic pods
2 tbsp tomato sauce
1/2 cup water
1/3 cup fresh cream
1 tsp sugar
1 tsp roasted and crushed kasuri meethi


METHOD:

FOR KOFTAS:

1. Grate boiled potatoes or mash it. Grate or mash paneer.

2. Add all the ingredients mentioned under Kofta. Mash it well.

3. Using your hands give it Kofta shape. You can make both oval and round shape depending on your preference.

4. Take a dough dough in your palm, spread it flat and keep grated or sliced cheese cube. Cover it by giving round or oval shape. For melting cheese, add grated cheese in filling and for solid cheese put sliced cube.

5. I took out a small amount to check the binding, before frying koftas, drop the little ball to check if it's not breaking, in case, it breaks or slits add 1 more teaspoon of cornflour.

6. Keep it in fridge without covering for 10-15 minutes or till you prepare gravy.

7. Roll the ball in cornflour, dust the excess flour and deep fry in hot flame. Keep in absorbent paper. Add in gravy just before serving.



 FOR GRAVY:
1. Heat some ghee or oil in pan, add grated jaiphal, crushed javitri, 1/2 inch cinnamon stick and jeera. Saute for a minute.

2. Add chopped onions and let it turn brown. When onions are halfway brown add ginger-garlic paste.

3.  Add roughly chopped tomatoes and handful of cashews and tomato sauce. Add little water if tomatoes are not juicy. I didn't add water as tomatoes were too juicy. Cover with lid and let it cook on low flame till cashews and tomatoes are soft and tender and all the water is absorbed.

4. Open the lid once water is absorbed let it come down to room temperature and grind to make a fine paste.

5. Using same pan, add some ghee, add coriander powder, jeera powder and red chili powder. Saute add little water and add puree.

6. Mix well and saute puree for 5-10 minutes. Add around half a cup of water or more if required to get thick flowing consistency. Cook for another 2-3 minutes.

7. Add sugar, cream and roasted crushed kasuri meethi. Mix well.

8. Turn off the flame and keep aside and add koftas just before serving.



Pictorial:











1. Grate potato and paneer, add all the ingredients mentioned under kofta. Mix well.













2. Keep it in fridge for 15-20 minutes or till you make gravy.

 









3. Take out from the fridge, take a big scoop of it, roll it flat keeping the center thick and edges little thin.












4. Place grated or sliced cube. 

 









5. Roll it in desired shape.

 









6.  Perfectly done.












7. Roll in cornflour. 












8. Deep fry in hot oil. Make sure oil is hot.

 









8. Soft and brown koftas are ready.












9. Look at this cheesy gooey inside. For melting cheese, add grated cheese in filling and for solid cheese put sliced cube. Keep koftas aside.



FOR GRAVY:











1. In pan, add ghee or oil, drop in cumin seeds, javitri, jaiphal, and dalchini.













2. Add onions and saute till golden in colour.

3. When onions are halfway brown add ginger-garlic paste. Saute till onions are little more brown.

4. Add roughly chopped tomatoes. 

5. Tomato sauce and cashews.

6. Cover with lid and cook till tomatoes and cashews are soft. If required add little water.

7. Water is completely absorbed and cashews and tomatoes are cooked. Let it cool down and turn into fine paste.

8.  Using same pan, add some more ghee, saute coriander powder, cumin powder, turmeric and chili powder.

9. Add 1/4 cup water, cook for a minute.

10. Add puree. Cook for 1-2 minutes.

11. Add sugar.

 12. Cream. I used fresh cream (malai).

13. Some water to get right consistency gravy.












14. Finally add roasted crushed kasuri meethi. Mix well and turn off the flame. Gravy is ready.

15. Just before serving pour hot gravy over kofta.

16. Serve hot!

CHOLE / BLACK CHANA

Many people are not able to nail a perfect kala chana recipe. This is the recipe I have learnt from my mother in law who's an awesome cook.

I tried all the ways to get this recipe perfect but I could never get the perfect thick and well amalgamated chana with curry.

It's been more than 10 years now I am making chana this way and trust me it never disappoints. 

Sharing no fail and a new style of making this super healthy chana.

Do try and I bet your kids will love it.



INGREDIENTS
1 cup black Chana / black chickpeas / Kala Chana
2 large thinly sliced onions


4 finely chopped tomatoes
1/2 inch finely chopped ginger
1 tsp coriander powder (dhaniya powder)
1 tsp Cumin powder (jeera powder)
1/2 tsp garam masala
1/2 tsp amchur powder (dry mango powder) (optional)
4-5 tbsp ghee or oil (I prefer ghee for this recipe)
Salt and chili to taste

METHOD

1. Wash and soak chana in water overnight. Drain the water and transfer chole in pressure cooker with 4 cups of water. Add sliced onions, finely chopped ginger and salt.

2. Close the cooker with lid and give one whistle on high flame and then reduce the flame to low. Keep on low flame for 20 minutes. Turn off the flame and let it de-pressurize naturally.

3. Using big strainer, sieve the chana, this will separate the water. Reserve the water for later use. Transfer chana back in the cooker. Keep the flame medium and start mashing the soft sliced onions, within a minute or so you will see onions will dissolve completely.

4. Once onions are completely dissolved, with the help of ladle, make a well inside the cooker moving chana on sides and add 4-5 tbsp of ghee, add coriander powder, cumin powder, amchur powder and some garam masala. Cook for a minute or so.

5. Now add finely chopped tomatoes, mix everything well. Cook on medium to high flame for 5 minutes stirring and mashing tomatoes meanwhile. Now add 1-2 tbsp of chana water which you reserved. Mix everything well.

6. Close the cooker with lid and reduce the flame to low and give one whistle. Here make sure not to increase the flame or chana will burn. After one whistle let cooker de-pressurize naturally. This step will cook the tomato fast and will ease your job.

7. Open the lid and mash tomatoes with the help of ladle, within a minute you will see, tomatoes will mix very well. 

8. Once tomatoes are dissolved completely add reserved chana water. Here you can add water according to the desired consistency and leftover water can be used in making rice, dals or kneading dough or even you can drink some of it as it's very healthy.

9. Increase the flame to high and bring to boil, reduce the flame and simmer for 10-15 minutes.

10. Add some freshly chopped coriander leaves and serve hot with rice.


Pictorial:

1. Transfer soaked and drained chana in cooker with water, salt, ginger and onions.

2. Close the lid and give one whistle. Reduce the flame to low and cook for 20 minutes.










3. Strain the water. Reserve the water.

4. Put the chana back into the cooker.

5. Make well, add ghee and dry spices. Cook for a minute.

6. Add finely chopped tomatoes. Mix well and cook for 5 minutes on high to medium flame and keep mashing tomatoes meanwhile.












7. Add 2-3 tbsp of chana water and close the lid. Reduce the flame to low and cook till one whistle.

8. Open the lid and mash the tomatoes using ladle, this will take just few minutes to dissolve tomatoes as they are already cook.

9.  You can see how nicely it's done.












10. Closer look of these thick chana.

11. Add reserved water, it's not necessary to put the complete water. You can adjust according to the desired consistency.

12. Mix well and cook for one boil on high flame and then simmer for 5-10 minutes.















13. Garnish with coriander leaves and serve hot. 

14. Closer look.
















15. Even closer.

HOMEMADE PANEER / SUPER SOFT FRESH PANEER

Store bought paneer is a big NO these days due to adulteration, and preservatives being added to increase it's shelf life. 

There is nothing like fresh homemade Paneer.

This recipe is very very simple, quick to make which will result in  no fail soft homemade paneer. 

Only make sure to use ice-cold water and before wrapping it under heavy weight make sure that the paneer is not hot. It should be cold or at room temperature before setting. That's it and you will have super soft paneer. 

I recommend to use whole fat milk, in case it's not available, add 200ml fresh cream (Amul cream) before boiling it and continue with the same steps.

I used citric acid for best result, you can use vinegar or lemon juice. 


INGREDIENTS 
2 litre whole fat milk

1 tsp citric acid or vinegar or lemon juice
1/3 cup water
1- 1 1.5 litre cold water

METHOD
Take 1/3 cup water and dissolve citric acid in it. Just add in water and keep aside for 20-25 minutes, if any granules are settled down, mix with spoon.

Bring milk to boil, reduce the flame to low and then simmer for 5 minutes. Turn off the flame.

Add 1/2 cup of ice-cold water to it, to bring the milk temperature down. Mix well. After 30 seconds add citric acid water in 3-4 batches mixing in between.

Once milk curdle and whey separates immediately add ice-cold water in it (around 500ml). Here it's very important to cool down paneer.

Strain in muslin cloth, wash with ice-cold water and squeeze out the water.

Before wrapping in cloth make sure paneer is not at all hot, else it will be hard.

Now keep this cloth in perforated bowl or plate and keep heavy weight over it, enough weight that can squeeze out the water and can help in holding the shape. I used chakla (rolling board) which is made of marble and is very heavy. Underneath keep a pan which can collect the water.

Keep this aside for 45 minutes to 1 hour hours.

Remove the cloth and enjoy this super soft malai homemade paneer.

Pictorial:

  








1. Bring milk to boil, turn off the flame, add 1/2 cup ice cold water and wait for 30 seconds. 

 
2. Now add citric acid dissolved water little by little and keep mixing.

 
3. Once the milk is completely curdled.

 
4. Immediately add ice-cold water around 500ml.

5. Wash with ice-cold water.

6. Wrap it.










7. Turn it.










8. Keep a dish under perforated plate/bowl and keep heavy weight over paneer.

9. After 1 hour.

10. A perfect super soft homemade paneer.

11. Slice and use.

12. Some cubes.

13. Some more.

14. Closer look of soft homemade paneer.


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