Malai Kofta

Malai Kofta is a vegetarian delicacy that goes very well with naan and any flavored rice. It is a vegetarian version of meatballs. For this; balls made out of grated vegetables (koftas) are fried/baked and dipped in a creamy rich sauce/gravy. It is an all time favorite in any Indian restaurant. It looks like a long procedure but, it is definitely a very easy one. Next time, order a restaurant special for dinner outside and savor homemade Malai kofta at home. A perfect party pleaser!

Vegetable Koftas:

4 Potatoes – Boiled and peeled

2 Carrots - Grated

1 cup French cut beans

3 Green Chilies – Cut finely

2” Ginger – Finely grated

Coriander

½ tsp Red chili powder

½ tsp Cumin coriander powder

5 bread slices

4 tsp of bread crumbs – optional

Boil all the vegetables with salt, drain and mix them well. Add chopped green chilies, ginger and coriander, red chili powder and cumin coriander powder. Place bread slices under running tap water for 10 seconds and gently squeeze the excess water. Grated paneer can also be added at this time.

Mash it in the potato base and mix properly. Make small lemon size balls and place them on the palm and role it between the hands. (shaped like bullets) and have them ready for frying.

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Pick each piece, role it in a plate of bread crumbs and gently drop in oil. Let then fry for a few seconds and keep turning back and forth so it will not burn. Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed. Or, grease a dosa griddle and roast them on medium flame turing frequently.

Gravy:

3 Large Onions

4 Tomatoes or 1 small can tomato paste

2 tsp Ginger – garlic paste

3 Green Chilies

½ tsp Shahi Jeera

5 Cloves

5 Elachi

2” Cinnamom stick

2 Red Chilies

½ cup Cashew nuts

4 Dates

1 cup Half-half / Fresh cream

Take a large non stick pan and add oil. When oil is hot add shahi jeera, red chilies, cloves, elachi, cinnamon stick and fry. Then add cashew nuts and fry till nicely done. Add chopped onions and fry till the color changes, then add ginger-garlic paste and then chopped tomatoes and dates. Cook till nicely done. Add chopped coriander and remove from flame, let cool and grind to a smooth paste in a blender. Add water as required.

Add oil to the same non stick pan and transfer the ground puree to it and bring to a boil. Add salt, and cumin-coriander powder. Bring to a boil, keep stirring frequently. Reduce the flame and add half-half slowly mixing, let cook till bubbles are formed. Add water if gravy thickens. Add grated butter if a greasy gravy is desired. Transfer into a large serving bowl.

Gently add the koftas to the gravy when it is still hot. The koftas will absorb the spices from the gravy. Garnish with roasted almonds and cream. Serve with flavored rice of choice or naans, paratas.

Baigan Bharta

A smoked eggplant is mashed and sauteed with mustard seeds, onion, tomatoes, various spices and oil and garnished with fresh coriander leaves. Fire roasting the vegetable yields a rich, smoky flavor.

3 firm medium Italian Eggplants or large Eggplants
3 large Onions
2 Green Peppers
2 cups Cherry Tomatoes
1 small can Tomato sauce
2 Jalapenos
2 tsp Ginger-garlic paste
1 tsp Garam masala
1/2 tsp Cumin-coriander powder
1 tsp Amchur
Coriander

Smear oil or spray PAM on the eggplant, spread an aluminium foil on a baking tray and BROIL in the oven at 350 degrees on HIGH for 45 minutes. Don't forget to make incisions on the eggplant with knife on all side to prevent the vegetable from exploding on high heat. This is easier when working on more than one eggplant.

Or roast the eggplants over a flame, a gas burner or directly on an electric element, turning frequently, until they are thoroughly charred and soft throughout. You will get that smoky undertone you can't get from baking the eggplants. Immerse in cold water for a few minutes, remove and discard the skin and mash the soft flesh to a smooth paste.

Take 4 tsp of oil in a large non stick vessel. Add mustard seeds and jeera then add chopped onions, ginger garlic paste, chopped jalapenos. Cook till the onions are translucent and then add cut peppers (green peas can also be added) continue cooking, stirring frequently, add turmeric, garam masala, cumin-coriander powder, amchur, salt, tomato sauce and cook for a few minutes. Now add the smoked egg plant and mix well, slit tomatoes or cut in half and add to the gravy. Gently mix, the heat in the pot will cook the tomatoes. Taste and adjust seasoning. Add butter or oil according to taste.

Turn the flame to medium/low and cook till the oil separates and meld its flavors.

Garnish with coriander and serve with rice or roti or as a spread on bread.

Corn masala

4 Ears of Corn
2 cups Corn kernels (fresh or frozen)
4 Onions
2 Potatoes
4 – 5 Tomatoes
4 Green chilies
2 tsp Ginger-garlic paste
2 tsp Garam masala
Coriander

Cut corn into 3 inches and keep aside. Peel and cut potatoes. Transfer cut potatoes and corn in a vessel and add salt and turmeric. Transfer the cut corn into a vessel and pressure cook them till nicely done. Drain water from both the vessels, mash the potato and corn to a smooth paste and keep aside.

If you do not have frozen corn cut corn kernels from the corn of the cob with a knife placing on an inverted bowl on a cutting board.

Take 4 tsp oil in a skillet and sauté onions. Add ginger-garlic paste and fry for a few minutes. Now add chopped tomatoes, green chilies and fry for a few minutes. Then add some salt and garam masala (I used homemade garam masala, please refer to Garam masala in pickles and powders). Add the mashed potato and corn mixture and mix well. Add more butter or oil for a greasy gravy and cook till the oil separates and then add cut corn.

Sprinkle chopped coriander and mix well. Cook for a few minutes and remove from flame.

This is a good side dish with white rice or rotti, it can also be eaten as is as a snack.

Dal Makhani

2 cups Massor dal
2 Onions
1 Ridge gourd
3 Green Chilies
2 tsp Tomato puree/paste
1 tsp Ginger –Garlic paste
1 ½ tsp Cumin-coriander powder
½ tsp Red Chili Powder
Coriander
2” Butter stick

Soak masoor dal over night, drain and tie the dal in a muslin cloth and leave alone for 2- 3 days. It will sprout nicely. Sprouts are healthier than regular dals.

Peel and cut ridge gourd. Chop onions very finely. Addition of a vegetable in this dal is a personal choice. Gourds with water content, like ridge gourd, snake gourd or bottle gourd can also be used.

Take 4 tsp of oil in a sauce pan and add jeera and chopped onions. When onions turns translucent, add green chilies, chopped ridge gourd and sprouted dal and cook for a few minutes.

Sprouted dal cooks very easily outside, so, do not cook in a pressure cooker or it will become all mashed up.

Then add salt, turmeric, cumin-coriander powder, red chili powder and cook in medium flame for 8 – 10 minutes till they all become soft. Do not overcook.

Now add tomato paste and add enough water and bring to boil. Then, add butter stick and cook till the gravy thickens. Remove from flame and garnish with chopped coriander. Butter can be added according to personal choice.

Serve it with pulka or chapatti.

Dal makhani with pulka.

Mirchi Ka Salen

8 – 10 Hungarian Peppers – Long Peppers
4 Red Potatoes
2 Onions
1 Tomato
2 Handfuls Pudina – Mint
1 tsp Tamarind paste
1 tsp Jaggery or Brown Sugar
Coriander
For Masala
½ cup Groundnuts
2 tsp Sesame seeds
2 tsp Coriander Seeds – Dhania
4 -5 Elachi
4 -5 Cloves
1” Cinnamon stick
1 tsp Jeera
3 – 4 Red Chilies – Optional
4 tsp Grated Coconut

Take 2 tsp of oil in a skillet and fry all the above items till nicely done. Dry grind to a smooth powder.Keep aside.

Boil Potatoes in the micro oven with salt, peel and mash them using a masher. Add chopped coriander and mix it well. Keep aside.

Cut Peppers on one side length wise on one side and scoop out the seeds using a fork. Spray PAM in a skillet and roast the peppers on all side on medium/low flame using PAM as required. Remove and let cool. Also cut Jalapeno length wise and roast them by the side in the skillet. Can use these for garnishing later.

Stuff the mashed potatoes in the grilled peppers. Be careful and handle gently. Set aside.

Chop onions and tomato and into small pieces.

Take 4 tsp of oil in a skillet and add onions, when they turn translucent add ginger-garlic paste and mint leaves and fry for a few minutes. Then add tomato and fry till nicely done. Then add the ground masala and mix well. Add a tsp of tamarind paste, turmeric, salt, jaggery and 2 cups of water and bring it to boil. Add chopped coriander and mix well.

Add stuffed peppers and cook in medium flame for 8 – 10 minutes, add water if masala is thickening. Garnish with the roasted jalapenos and serve with Basmati rice or as a side dish with roti/chapatti or nan.

Mirchi Ka Salen

Cut and remove seeds.

Stuff with mashed potatoes.

Fry masala in a tsp of oil.

Add ground masala to sauteed onions and tomato.

Tranfer carefully into a serving bowl.

Peppers in Groundnut Gravy

4 Green Peppers
Handful each of colored Peppers – I cut and freeze when available
3 Potatoes
2 Onions
3 Green Chilies
Coriander
1 tsp Ginger-Garlic Paste
3 tsp Groundnuts
1 tsp Amchur or Tamarind paste

Dry fry peanuts and grind to a rough powder.

Chop Peppers into 1” pieces and onions into small pieces. Boil potatoes with salt. Peel and cut into small pieces.

Take 3 tsp of oil in a skillet and make tadka with ½ tsp jeera and ½ tsp mustard seeds. Add chopped onions, ginger-garlic paste and green chilies and fry till the onion turns translucent.

Then add chopped peppers, salt, turmeric and cook in medium flame till they are cooked, then, add cooked potatoes.

In a bowl add peanut powder, amchur and red chili powder and mix well adding water. Add the mix to the skillet and mix well and bring to boil. Add water as required.

Taste for salt and seasonings and adjust accordingly. Garnish with coriander.

This can be eaten with rice or rotis/chapatti.

Baghare Baingan

1 lb Brinjals – Egg plants (round or long variety)
3 Onions
2 Tomatoes
3- 4 Green Chilies
1 tsp Ginger-Garlic paste

For the masala:
4 tsp Ground nuts
2 tsp Sesame seeds
1 tsp Coriander seeds
1 tsp Khus-khus
3 tsp grated coconut
½ tsp Red Chili Powder
1 tsp Tamarind paste

Wash and slit brinjals lengthwise.

Take 1 tsp of oil in a skillet and add groundnuts till they are nicely done, then add coriander seeds, ½ tsp jeera, sesame seeds, khus-khus, grated coconut and fry them all till nicely done and aroma fills the room. Remove from the skillet to a mixer jar and let cool.

Add 2 tsp of oil in the skillet and add chopped onions, green chilies and ginger-garlic paste and fry till the onion turns translucent, then add cut tomatoes, salt, turmeric and tamarind paste and cook for a few minutes. Remove from flame and let cool.

Dry grind the dry masala first and add fried onion mixture and grind to a smooth paste. Add water as required.

Take 3 tsp of oil in a skillet and add ½ tsp jeera, few curry leaves, slit brinjal pieces and salt. Fry then till they are soft and well cooked. Then add the ground paste, turmeric, red chili powder and 1 cup water or as required and cook on a medium flame for 6 – 8 minutes or till the oil separates. Check for salt and adjust seasonings.

Garnish with coriander. Serve with hot rice or rotis.

A stuffed version of Baghara baingan can be done by stuffing the ground masala in small purple brinjals and cooking them till nicely done on slow flame.

Chole

2 cups White Chickpeas/Kabuli Channa
2 Onions
3 large Tomatoes / 1 can Diced Tomatoes
2 - 3 Green Chilies
1 tsp Ginger - Garlic Paste
1 cup Half-Half or Fresh Curd
1 tsp Kasuri Methi
2 tsp Chole Masala
½ tsp Amchur/Dry Mango Powder
1 tsp Jeera
4 tsp Mixed nuts powder (from a previous blog in Podis/Powders)

Chole masala:

½ inch Cinnamon stick
2 Green Cardamoms
2 Cloves
½ inch Ginger, peeled
3 cloves of Garlic

Dry fry the masala items in a hot skillet and dry grind them to a smooth powder.

Soak chick peas over night with a pinch of turmeric. Cook in a pressure cooker with salt till the chick peas are soft. Drain and keep aside.

Take 3 tsp of oil in a low bottom non-stick pan and add jeera. When it starts to sizzle, add chopped onions and chilies. Keep stirring at medium heat till the onions are translucent. Add ginger garlic paste and fry for a few minutes.

Mix in chopped tomatoes/can of store bought tomato puree/diced or cut tomatoes (any thing is fine), amchur powder, chole masala, kasuri methi and salt. Cook the gravy in medium heat, for about 5-7 mins, stirring in between. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy.

Mix in cooked chickpeas and about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring in between. Mix in half-half or beaten sour curd. Add more water if needed, taste for salt and adjust the seasonings.

Garnish with coriander, finely chopped onion and lemon juice.

Poori or batura will compliment chole. Can be eaten with chapati, parata or Nans.

Bendi Masala

1 lb Ladies finger – Okra- Bendakaye
2 Onions
2 Tomatoes
1 tsp Ginger-Garlic Paste
Coriander

Wash and drain okra. Chop into 1” pieces and let air/sun dry for a couple of hours in a flat basin or plate. By doing this, okra will not stick to each other while cooking and will loose most of its sticky nature.

Take 3 tsp of oil in a skillet and add ½ tsp jeera and few curry leaves. Then add okra and fry for a few minutes till they are soft. Then add chopped onions and fry till the onion caramelizes, then add chopped tomatoes and cook till all of them are done nicely.

Add 1 tsp garam masala, 1 tsp red chili powder, turmeric and salt and mix well. Do not overcook, or the shape of the okra will be lost.

Check for salt and seasonings and remove from flame. Garnish with chopped coriander.
Serve with rice or chapati/parata.

Cauliflower Curry

1 Cauliflower
2 Onions
3 large Tomatoes / 1 can diced Tomatoes
2-3 Green Chilies
1 tsp Kasuri Methi
1 tsp Cumin (jeera)-Coriander powder
4 tsp Mixed Nuts Powder (from a previous blog)
½ cup half-half or ½ cup Curd


Cut cauliflower into small flowers and keep aside.

Chop onions, green chilies and grind onions coarsely in a grinder. Cut tomatoes into very small pieces.

Take 3 tsp of oil in a low bottom skillet, add the ground onions and fry till it caramelizes. Then add ginger-garlic paste and fry. Now add cauliflower flowers, salt and cook for 5 - 7 minutes with the lid on. Add fresh tomatoes or canned tomatoes and cook till the tomatoes are done.

Add jeera-coriander powder, garam masala, kasuri methi, salt and stir for few seconds. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy. Add a cup of water.

Reduce the heat and let it simmer for few minutes, stirring in between. ½ a cup half-half or beaten curd should be added now.

Let cook, add more water if you like lots of gravy. Check for salt and adjust the seasonings.

Garnish with coriander, finely chopped onion and lemon juice.

Cauliflower curry is a good side dish for Poori, Chapati or Nans.

Peas-Potato Curry

2 cups Peas
4 Potatoes
2 Onions
3 large tomatoes / 1 can diced tomatoes
2-3 green chilies
1 tsp Kasuri Methi
1 tsp Cumin (jeera)-coriander powder
4 tsp Mixed Nuts Powder (from a previous blog)
½ cup half-half or ½ cup curd


Boil and peel potatoes and cut into small cubes. Cook peas in the micro-oven and keep aside.

Chop onions, green chilies and grind onions coarsely in a grinder. Cut tomatoes into very small pieces.

Take 3 tsp of oil in a low bottom skillet, add the ground onions and fry till it caramelizes. Then add ginger-garlic paste and fry. Add fresh tomatoes or canned tomatoes and cook till the tomatoes are done.

Add jeera-coriander powder, garam masala, kasuri methi, salt and stir for few seconds. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy.

Mix in cooked peas and cubed potatoes add about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring in between. ½ a cup half-half or beaten curd should be added now.

Let cook add more water if you like lots of gravy. Check for salt and adjust the seasonings.

Garnish with coriander, finely chopped onion and lemon juice.

Poori, Chapati or Nans will compliment Peas-Potato Curry.

Drumsticks in Masala Gravy

2 Fresh Drumsticks or frozen packet
2 Onions
2 Tomatoes
2 Green chilies
Ginger-garlic paste
½ cup grated coconut powder
2 tsp Tamarind pulp
1 tsp Garam masala
2 tsp gasa gasa - Poppy seeds
Coriander

Cut drumsticks into 3” pieces.

Grind chopped onions, cut tomatoes, grated coconut, jeera, 1 red chili and gasa gasa into a coarse paste.

Take 4 tsp of oil in a low bottom skillet and add chopped green chilies and ginger-garlic paste, then add the ground paste, garam masala and fry till it is nicely done and aroma fills the room. Add a cup of water to make nice, thick gravy.

Add the drumsticks, salt turmeric and fry them for two minutes on a medium flame with the lid on. Once the drumsticks are soft enough add tamarind pulp and cook for a few minutes. Do not overcook, drumsticks will lose their shape.
Taste for salt and adjust seasonings. More oil can be added according to taste.
Garnish with chopped coriander.

This is a good side dish with hot rice.

Alu Gobi Dry Curry

1 Cauliflower - Gobi
2 large Potatoes - Alu
2 Onions
1 tsp Ginger-garlic paste
3 Green chilies
1 tsp jeera-dhania powder or garam masala
Coriander

Boil potatoes with salt. Peel and cut into cubes. Cut cauliflower into small flowers. Wash and drain the water.

Take 4 tsp of oil in a skillet and add ½ tsp jeera and ½ tsp mustard seeds. Then add chopped onion, green chilies and fry till the onions are translucent and then add ginger –garlic paste. Now add cauliflower, salt and cook till the cauliflower is nicely done (do not overcook, this will make the cauliflower very soft and it will lose its shape)

Then add potatoes and a tsp of jeera–dhania powder. If that is not available add a tsp of garam masala). Stir gently and garnish with coriander.

This is a dry curry and is a good side dish for rice.