Paneer Kofta

• 

• Prep Time
  30
  mins
• Cook Time
  30
  mins
• Serves
  6
  People

These koftas have been inspired from Sanjeev Kapoor's website. They taste heavenly when paired with this coconut gravy.

• Healthy
• Main Dish
• Sauteeing
• Air Frying
• Shallow fry
• Indian
• Dinner Party
• Medium
• Veg

Ingredients to make Paneer Kofta in Coconut Gravy

• Ingredients for gravy
• Bay leaf/ Tej Patta 1
• Onion (thinly sliced or finely chopped) 1 large sized
• Ginger garlic paste 1 tablespoon
• Fresh Coconut(grated) 3 to 4 tablespoons
• Charmagaz (Melon Seeds) 2 tablespoon
• Turmeric 1/2 teaspoon
• Salt to taste
• Kasoori methi (dried Fenugreek), crushed 1 teaspoon
• For the kofta:
• Paneer/ Cottage Cheese( finely grated)- 100gm
• Fresh corriander (finely chopped) 1 to 2 tablespoon
• Potatoes (boiled and mashed) 1 medium sized
• Raisins 2 tablespoon
• Onion (finely chopped) 1
• Salt to taste
• Turmeric 1/2 teaspoon
• Chilly powder 1/2 teaspoon
• Cumin/Jeera powder 1/4 teaspoon
• Dry corriander/ dhaniya powder 1/4 teaspoon
• Fresh Coriander (finely chopped) 1 to 2 tablespoon
• Garam Masala 1/4 teaspoon
• Oil 2 to 3 tablespoons

How to make Paneer Kofta in Coconut Gravy

1. In a bowl, take the grated cheese and mashed potatoes, add the chopped onion, raisins and all the other spices.
2. Add the chopped coriander at last, mix thoroughly and make small balls out of this mixture.
3. Either deep fry them or air fry them at 180 degree Cesius for 15 minutes. Keep checking in between, if they have browned sufficiently. When done, take them out and keep separately.
4. For the gravy, heat oil in a pan, add tej patta/ bay leaf. Add sliced onions, ginger garlic paste and fry till they are brown in colour.
5. Add finely chopped tomatoes and fry till the oil leaves from the sides. Add all the spices, turmeric, chilly powder, salt and kasoori methi.
6. Make a fine paste of the fresh coconut and melon seeds with some water and add it to the pan. Let the gravy cook well. Add sufficient water to adjust the consistency.
7. Then add garam masala and turn off the flame.
8. Pour the hot gravy over the koftas just before serving as the soft koftas might break up when left inside the gravy for long.
9. Enjoy with parathas or rotis.

make Mushroom masala

 

• 

• Prep Time
  5
  mins
• Cook Time
  20
  mins
• Serves
  2
  People

ushroom Masala

• 200- 250 grams of Button Mushrooms
• 1 large sized Green Bell Pepper
• 1 large sized Onion
• 1 large sized Tomato
• 2-3 Garlic pods
• 1/2 inch piece Ginger
• 2 green chilies
• 2-3 tbsp fresh Cream
• 2 tbsp Oil
• 1/4 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 2 tsp Red Chilli powder
• 1 tsp garam Masala
• 1/2 tsp crushed Kasuri Methi / dried Fenu greek leaves
• Fresh Coriander leaves to garnish
• Salt to taste

How to make Mushroom Masala

1. Wash the white button mushrooms under running water and pat it dry on a kitchen towel. Remove a bit of the base stock with a knife, then slice them and keep aside.
2. Take the ginger, garlic and green chillies in a grinder jar and make a coarse paste. Similarly roughly chop the tomato and onion and grind to form a fine paste.
3. In a pan, heat up oil on a medium heat and add the cumin seeds. Once they splutter add the green chilli, ginger and garlic paste. Saute for a while and add the onion-tomato paste .
4. Saute this paste very well till the raw smell disappears. Now add in the turmeric powder, red chilli powder and garam masala powder.
5. Mix well and saute until we can see oil releasing from the sides of the pan and then add in the sliced mushrooms and capsicum. Saute for 1 -2 minutes. Pour in a little water and salt, cover and cook until the mushrooms are cooked.
6. Now stir in fresh cream and mix well, cook it for another 2-3 minutes. Lastly add the crushed kasuri methi, mix well and turn off the flame.
7. Garnish with finely chopped coriander leaves and serve hot with chapati or jeera rice.

My Tip:

Note to never soak the mushrooms in water as they tend to absorb more water and become soggy and spoil the taste of the dish. A dash of kasuri methi at the end makes the gravy more flavorful.

.Hyderabadi MurghDum Biryani

• 

• Prep Time
  30
  mins
• Cook Time
  40
  mins
• Serves
  6
  People

ngredients to make Hyderabadi Murgh Dum Biryani

• 1 Kg Chicken; 
• 1 kg Basmati Biryani Rice
• 1/2 kg. Onions 'slices; deep fried
• 1 Bay Leaf
• 1 Cinnamon stick
• 1 tsp Jeera/cumin seeds
• 4 Onions' slices
• 1/2 cup Mint, chopped
• 1 / 2 cup Coriander leaves, chopped
• Few strands of Saffron
• 1/2 cup warm milk
• Few drops of Rose Water
• 2-3 Cloves
• 2-3 Green Cardamom
• For marination : 1/2 kg. Yogurt, whisked
• 1 tsp Salt
• 3/4 tsp Red Chilli powder
• 1 tsp Degi Mirch /Kashmiri Red chili powder
• 1 tsp. Haldi powder /Turmeric powder
• 1 tsp. Garam Masala
• 1 tsp. Chicken masala
• 1/2 tsp Grated Nutmeg
• 1 / 2 tsp Mace powder
• 1 tsp Ginger Garlic paste
• 1 Green Chilli, finely chopped
• 1 tsp Cinnamon powder

How to make Hyderabadi Murgh Dum Biryani

1. 1: Soak rice in water for half an hour.
2. 2: Clean and wash Chicken pieces.
3. 3: Marinate chicken pieces in yogurt and spices mentioned under marination for atleast 2 hours.
4. 4. Deep fry onion slices.
5. 5: Soak saffron in warm milk and keep it aside.
6. 6: Heat oil in a thick bottomed vessel.
7. 7 : Add 1 Bay leaf , 1 cinnamon stick 1 tsp Jeera/cumin seeds
8. 8: When it crackles, add onion slices and cook them till they are golden brown in color.
9. 9:Now add chicken pieces and saute till half cooked.
10. 10. Boil rice in salted water along with cinnamon stick, cloves and cardamom.
11. 11.Remove from flame and strain when they are 3/4 done. Fluff them a little.
12. 12: In a thick bottomed vessel, spread a layer of chicken with its gravy, then a layer of rice.Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.
13. 13: Again repeat with rest of the rice and chicken.
14. 14: Cover it tightly with the lid and seal it with wheat dough.
15. 15: Place it on hot tawa/griddle and cook on slow flame/dum for 15 minutes.
16. 16: Let it be there for 10 minutes and then remove the lid.
17. 17: Serve with gravy and onion rings.

Vegetable Frankie

• 

• Prep Time
  0
  mins
• Cook Time
  20
  mins
• Serves
  4
  People

ngredients to make Vegetable Frankie

• For chapati:- Maida - 2 cups
• Salt - as needed
• Oil - 2 tsp
• Water- 1/2 cup
• Egg - 1 (beaten & added a pinch Salt)
• For cutlet:-Potatoes - 4 (boiled)
• Capsicum - 1/2 (chopped)
• Peas - 1/4 cup (boiled)
• Sweet corn - 1/2 cup (boiled)
• Carrot - 1/2 cup (shreded)
• Ginger garlic paste - 1/2 tsp
• Green chili paste - 1/2 tsp
• Garam Masala powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Chaat Masala - 1 tsp
• Salt - to taste
• Coriander leaves - few
• Lemon juice - 2 tsp
• Cornflour - 2 tsp
• Oil - to shallow fry
• For assembling:- Onions - 2 (chopped finely)
• Coriander leaves - 1/2 bowl (chopped finely)
• Tamarind pulp - 1/2 bowl
• Chaat Masala - 1/2 bowl
• Cheese - 2 cubes (grated)

How to make Vegetable Frankie

1. For chapati: Mix all the ingredients and knead into a soft dough. Roll out into thin chapatis and cook very little on tawa. Apply beaten egg on one side of a chapati and shallow fry it until the egg gets cooked. Keep aside covered tightly
2. For cutlet: Mash potatoes and peas, add coarsely mashed corn, carrot and capsicum.
3. Now add all the remaining ingredients and shape into long cutlets. Shallow fry them in oil and keep aside.
4. For assembling: Take a chapati and with the egg side on top, place a cutlet on it.
5. Then over this sprinkle tamarind pulp, onions, coriander leaves, chaat masala and cheese. Roll it tightly. Fix with a toothpick or roll into silver foil.
6. Serve hot with green chutney.

My Tip:

Make the rolls a little saucy and pack them for your kid's tiffin too.

Kadhai Paneer

• 

• Prep Time
  0
  mins
• Cook Time
  45
  mins
• Serves
  4
  People

• 250 gms Paneer cut in cubes
• 4 Tomatoes blanched peeled deseeded and finely chopped
• 1 tsp roasted Cumin powder
• ½ tsp Cumin seeds
• 5-6 black Peppercorns
• ½ tsp Kashmiri red chili powder
• 1 ½ tbsp. karahi Masala
• 1 large Capsicum cut in cubes
• 1 tsp kasuri Methi
• 1 tsp Sugar
• 1 ½ tsp + for garnish Ginger juliennes
• 2 tbsp Cream
• juice of half Lemon
• Salt as per taste
• 1 tbsp Oil
• 1 ½ tbsp Butter

How to make Karahi/Kadhai Paneer

1. In a karahi/deep bottom pan, heat an oil and butter. Add peppercorns and cumin seeds, allow them to crackle.
2. Add chopped tomatoes and sauté on high heat for 2-3 minutes. Add karahi masala, cumin powder, red chili powder and ginger juliennes.
3. Cook till the masalas are well cooked and starts leaving oil.
4. Add capsicum and sauté for minute. Do not overcook the capsicum, leave it bit crunchy.
5. Add kasuri methi, lemon juice, salt, sugar and mix. Add paneer cubes and cream, mix gently and cook for another minute.
6. Dish out in serving platter and enjoy them hot with crispy flaky lachcha parathas, phulka, nan or pulao of your choice.