Creamy Malai Kofta Recipe | Dhaba Style Punjabi Malai Kofta Recipe

 

Malai kofta is a rich delicious gravy which is a obvious option if we feel like eating something to quench our taste buds.Its believed that this dish was originated from persia which was adopted by mughals when persians followed mughal emperor humayun to India. Mughals were great food lovers and they added extravagance in cooking.They have truly left a long lasting influence in India, Mughalai food occupies a commanding position in the popular cuisines of India. In the preparation of most of the Mughlai dishes, milk and cream is used liberally this is one such dish, its name clearly suggests it is a creamy dish. Most of the mughalai originated dishes also represents the cooking style prevailed in punjab and delhi before partition.

This dish has a elaborative process of cooking in two stages. First stage is to prepare the rich creamy gravy and second stage is to prepare the kofta itself.  Kofta was prepared using meat during the persian and mughals period, later it was adopted and same process was used to fuse different vegetables. Most popular combination is aloo and paneer, both has very soft texture which melts in mouth like butter.

Malai Kofta | Punjabi Malai Kofta Recipe Cuisine: Punjab |  Recipe Category: Gravy Prep Time:  20 minutes   |  Cook time: 30 minutes    |  Serves: 6-8 FOR GRAVY RED CHILLI POWDER – 1 TBLSPN GARAM MASALA – 1 TSP TURMERIC POWDER – 1/3 TSP GINGER GARLIC PASTE – 1 TBLSPN OIL – AS REQUIRED TO GRIND TOMATO - 4 MEDIUM NOS ONION - 3 MEDIUM NOS CASHEWS - 20 NOS (SOAKED IN HOT WATER FOR 10 MINS) TO TEMPER BAY LEAF – 2 NOS GREEN CARDAMOM – 2 NOS CLOVES - 6 NOS CINNAMON - 2 NOS FOR KOFTA MASHED POTATOES – 3 MEDIUM GRATED PANEER – 300 GMS (EQUAL QUANTITY TO POTATO) BREAD CRUMBS – 1 TBLSPN CORN FLOUR/MAIDA (PLAIN FLOUR) – 1 TBLSPN GARAM MASALA – 1/2 TSP CARDAMOM POWDER - 1/2 TSP CHILLI POWDER - 1/2 TSP SALT - TO TASTE

 

METHOD OF PREPARATION:

1.Prepare all the items required for gravy. Soak the cashews in hot water for 10 mins.I didnt get the medium size onion so i have taken one big onion and one medium.Chop the tomatoes and onion and keep them separately

 

 

2. Take tomato puree by grinding the tomatoes, make sure the tomatoes you select is not very sour ones.
Grind the onion and cashews in separately, if you dont have ginger garlic paste you can also grind them along with onion. If you prefer you can add 1 green chilli also along with it.

3. Heat a pan and add oil, add the items under TO TEMPER in it(Crush the green cardamom and add). Then add the onion paste and fry it until raw flavor goes.

4. Once the onion changes color add ginger garlic paste fry for another 3 mins and then  add grounded tomato puree and mix well. Cook it for 5 mins

5. Then add all the powders mentioned under GRAVY above fry it for 2 mins

6. Add water (about 1.5 cups) inside the mixture and allow it to boil until the oil separates from the mixture.

7. When oil separates from mixture it indicates all the ingredients are cooked well, now you can add the cream . Color of the gravy will change from red to bright orange. Then you can add the powdered/crushed kasthuri methi leaves about 1 TBLSPN.

Kofta preparation

1. Grate the paneer using grater and boil 3 medium size potato. Remove the skin of the potato. Take all the nuts that have you at home, this is required for stuffing the kofta

2. Take a bowl, mash all the potato, add the grated paneer to it . Add all the dry powders, flour mentioned under kofta and mix everything well and make it like a dough. Make a round ball, flatten it and stuff the chopped nut and make either a round ball or cylinder.

3.Heat oil in a pan, add the kofta and fry all the side until it turns golden brown

 

 

4.Transfer it to serving bowl add kofthas only before serving


Note:

• Select tomato which is less sour in taste, but if you are not sure how your tomatoes will taste add it. If you find it sour after adding, dont worry add a TSP of sugar to take out the sour taste. This sweet and sour taste along with cream will taste very nice
• If you add dehi mirch or kashmiri chilli powder it will give nice red color to the gravy. 
• If you have fresh ginger garlic it, can be grinded along with cashewnut onion paste 
• Crush the green cardamom before adding which will release its flavors in the gravy and this goes well with the cream
• If you dont have cream at home, dont worry you can boil full fat milk until it reduces to 1/4th,cool it for 20 mins and  grind it in mixy so that you get smooth paste. If you dont have time for this lengthy process you can simply add milk after tomato is added.Creamy texture is very important to this gravy so this is very much required.
• If you dont have any any nuts or you dotn like stuffing nuts you can ignore that step and proceed.
• If the kofta mixture has more moisture  and if you are not able to make balls or if it breaks while frying add more flour until you get correct consistency
• Add the koftas only while serving otherwise it will get dissolved in gravy.

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Dal Tadka Recipe - Restaurant Style | Punjabi Dal Tadka Recipe

 

Dal Tadka is a most popular recipe in north indian cuisine.This is another age old dish originated from the punjabi cuisine which has become prevalent across india. This simple yet delicious recipe can be made with different dals like toor dal/arhar dal, channa dal, masoor dal, mung dal or combination of these. Normally this is prepared using toor dal. This wholesome dish is considered to be the most comfort food at anytime.

"Tadka" means tempering, for this recipe we temper dal at last which gives a wonderful flavour to the dish. Dal provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. Split pigeon peas are the toor dal which is called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil.

Dal Tadka Recipe | Toor Dal Gravy Recipe Cuisine: North Indian |  Recipe Category: Gravy Prep Time:  10 minutes   |  Cook time: 15 minutes    |  Serves: 4 ONION – 2 NOS TOMATO – 2 NOS TOOR DAL – ¾ CUP GINGER GARLIC PASTE - 1 TSPN GREEN CHILLI - 2 NOS CORIANDER LEAVES – FEW RED CHILL POWDER – ½ TSPN GARAM MASALA POWDER – ¼ TSPN TURMERIC POWDER – ¼ TSPN ASAFOEDITA – ¼ TSPN SALT – TO TASTE TEMPERING COOKING OIL | GHEE - 1 TBLSPN MUSTARD - ½ TSPN CUMIN SEEDS - ½ TSPN RED CHILLI - 2 NOS KASTURI METHI - 1 TSPN

METHOD OF PREPARATION:

1. Chop the onion, tomato and green chilli

2. Add all ingredients into pressure cooker and add water(1:3 ratio) and cook for 4 to 5 whistles or till dal becomes mashy 

 

3. Take a pan add oil and when the oil is hot temper the given ingredients and add this tempering to the dal mixture and mix it. Can add crushed garlic to the tempering for a nice flavour. I have skipped it as i didnt have garlic.

4. Transfer it to a serving dish and serve it with paratha, chappathi, rice etc.

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Carrot Halwa without Ghee | Gajar Halwa Quick Recipe

 

Carrot halwa or gajar halwa also known as gajrela is most famous dessert in India and pakistan. Its believed to be originated from Punjab though the name "Halwa" comes from "Arabic" which means "Sweet". This dish was experimented in Punjab Cuisine when the pretty looking orange carrots started trending in Mugal India through trade with Dutch. Before 17th century the carrots used to be of purple, red and yellow color, native to Afghanistan.

Gajar Halwa is a traditional north indian sweet prepared on many special occasion. This lip smacking sweet has many variations in different regions like adding rose water, khoya or combining with beetroot and papaya. We love this recipe and prepare it often, now it has become much more special as its 50th recipe of this site. 


Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Carrot Halwa recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

                                                 

Carrot Halwa Easy Method | Halwa Recipe without Ghee Recipe Cuisine: Tamil Nadu |  Recipe Category: Dessert Prep Time:  10 minutes    |  Cook time: 25 minutes     |  Serves: 4-5 TO GRIND CARROT GRATED – 3 CUP MILK – 2 ½ CUP SUGAR – 3/4 - 1 CUP SALT - A PINCH TEMPERING COOKING OIL/GHEE – 1 TBLSPN CARDAMOM POWDER – ¼ TSPN GHEE – 1 TBLSPN NUTS - AS REQD

METHOD OF PREPARATION:

1. Wash, peel and grate the carrots. 

 

 

2. Take a pan heat oil/ghee and add grated carrot

 

3.Add a pinch of salt(Optional) and Saute it for 5-7 mins till it changes to pale color and then add milk 

  

4.Stir well and allow the milk to boil

 

5.Once it starts boiling stir it and allow the milk to reduce and make sure nothing sticks to the pan

 

6.Once the milk has reduces add sugar and mix it well till all the water content is evaporated.

7.Then add cardamom powder and ghee mix it well. Stir it for 3-4 mins and switch off the flame and serve it hot. It goes well with vanilla ice cream when served hot.

 

Finally i would like to add my other sweet recipe collection along with this recipe,

 Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

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Aloo Matar Recipe | Alu Mattar Recipe | Aloo Mutter

 

 

Aloo Matar Dry is a Punjabi dish made from potatoes and peas step by step recipe. This can either be made as spicy gravy or dry side dish. Both the ingredients has soft texture which goes well with each other and has awesome taste. This is a very simple recipe that can be made in a jiffy if you have boiled potatoes. This goes well with rice, roti, naan etc.Gobi can also be added in this recipe. There are different variations to the same recipe by adding or removing few ingredients based on the region and style its prepared. This is one simple version which will be loved by all.

 

Crispy Corn Snacks Recipe, Arachuvitta Sambar,

 

Aloo Matar Dry Recipe Cuisine:  |  Recipe Category: Fry Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Serves: 3 BOILED POTATOES – ¼ KG GREEN PEAS - ¼ KG TURMERIC POWDER – ¼ TSPN RED CHILLI POWDER – 3/4 TSPN JEERA POWDER  –  ½ TSPN  CORIANDER POWDER –  ½ TSPN SALT – TO TASTE TEMPERING OIL – 1 TBLSPN CUMIN SEEDS – ½ TSPN URAD DAL – ½ TSPN

METHOD OF PREPARATION:             

1. Boil the potatoes, peel the skin and chop it into cubes. Peel the fresh peas or take the readily available frozen peas and defrost it(keep it out for 10 mins)

 

 

 

 

2. Take a pan add oil and add the ingredients under tempering, then add potato cubes and saute it 

 

 

3. Then add red chilli, jeera, coriander and turmeric powder and saute it  

 

 

 

4. Then add green peas and mix it cook it till raw flavor is gone and the vegetables are cooked fully 

 

 

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