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Saturday, January 28, 2012

Paneer & Carrot Kofta

I always wanted to try out kofta but it looked like too much of work – grating so many different vegetables. Also, most recipes I checked out had deep fried koftas and I am not a big fan of that very act of deep frying. But there had to be way of having your cake and eating it too, I told myself one day and this recipe is what exactly came out of it!

Grated paneer – 2 cups
Grated carrots – 1 cup
Diced green chilies – 1 tsp
Boiled potato – 1 small
Corn starch – 1 tsp
Chopped cilantro – 2 tsp
Mango powder – ½ tsp
Onion – 2 medium
Garlic – 2 cloves
Ginger – small piece
Almonds – 8-10 pieces
Tomato – 1 medium – 1 small
Cumin seeds – ½ tsp
Bay leaf
Dry red chili – 1 small
Turmeric powder – ½ tsp
Cumin powder – ½ tsp
Cinnamon powder – ½ tsp
Cardamom powder – ½ tsp
Garam masala powder – ½ tsp
Dry fenugreek leaves – 2 tsp
Milk (optional) – ¼ cup
Oil – as needed
Butter – 1 tsp

in a bowl combine paneer, carrots, green chilies, potato, corn starch, turmeric powder, mango powder and salt to taste. Mix well and let it stand for 15 minutes. Roll out small balls and cook them in an Appam maker using a quarter spoon of oil for every ball. Alternatively you may deep fry the balls or press them in the shape of cutlet and shallow fry on a skillet.

Heat oil in a pan and add the dry chili and roughly chopped onion. Cook for a couple of minutes and add garlic, bay leaf, ginger, diced tomato and almonds. Cook for a couple of minutes more and stir in 1 cup of water, salt and the remaining spices. Cook cover for 7 to 8 minutes and turn the heat off. Let it cook, take out the bay leaf and puree rest of the cooked ingredients in a blender.

Heat butter and bring cumin seeds to a crackle. Pour in the gravy and cook covered for 2 minutes. Add milk and koftas. Mix everything together gently. Sprinkle dry fenugreek leaves and cook covered for 5 minutes. The koftas are ready to go on your plate.

Serving suggestions
·         With Naan, Paratha, Roti, Rice.

·         You can add any other grated vegetable of your choice to the kofta.

  Interesting fact
·         “kofta” has its origin in the Middle Eastern and South Asian cuisines.

Wednesday, January 18, 2012


Of all the desserts I have cooked in my life, there’s been nothing as effortless as the Shrikhand. Other than the time that it takes to drain the liquid off the yogurt, Shrikhand can be made in no time at all. I call it the “no cooking” dessert as it is indeed assembled and not cooked. But do not underestimate its flavor based on the simplicity. It is not only the easiest but also one of the most delicious desserts I have cooked.

Greek Yogurt – 2 cups
Sour cream – ½ cup (optional)
Sugar – 1.5 cups
Cardamom powder – ½ tsp
Chopped almonds – 4 tsp
Saffron – couple of strands

Hand the yogurt wrapped in a thin cloth and tightly bound. Alternatively empty the yogurt in a soup strainer, cover and let the liquid drip. Whatever method you use, make sure all the water from the yogurt drains and what remains is the rich, creamy leftovers. This may take anywhere between 8 to 12 hours. Drain the sour cream and keep aside.

In a mixing bowl take the rich and thick yogurt. Add all the remaining ingredients except the almonds and blend in slowly. Do not use a hand blender or any kind of whisker. Use a big spoon and go about mixing slowly. Once all the ingredients come together finely, sprinkle the crushed almonds and refrigerate covered for 2 hours before serving.

Serving suggestions
·         With Puri, as dessert.

·         You can use any kind of yogurt; feel free to experiment with flavors.
·         You may also use any nuts of your choice - walnuts, pistachio,  cashews etc.,
·      Many variations of the Shrikhand can be made by adding fruits like mango, strawberry or  even mixed fruits.

Interesting fact
·         Shrikhand is a prominent dessert in Gujarati and Maharashtrian cuisines.

Thursday, January 12, 2012

Its Raining Awards!

Its raining awards these days and I couldn't be happier !!

So let me say my thank you(s) as I accept these awards with a BIG smile!

Thank you Julie for

Thank you Ashwini for


Monday, January 9, 2012

Am a Happy Happy Blogger!

Hi friends..
feels great to receive an award from my fellow bloggers! Just the motivation needed to continue with my culinary experiments!

I have to thank Anjana of one of my favorite blogs Maayeka for passing me this "Happy Blogger Award".

And I would like to spread the happiness onwards to my fellow bloggers!

Enjoy and Happy Blogging!

Friday, January 6, 2012

Paneer Methi Malai

Fresh Fenugreek or Methi as we call it is known for its slightly bitter taste and multiple health advantages. Not as easily available as spinach in the part of the world that I stay in, I try and make the most of this herb and spice whenever available.

The recipe below enhances the rich, creamy taste of Paneer (cottage cheese) and at the same time also highlights the distinct flavor of the methi leaves, making it a dish to remember.

The selling point of this dish is that its flavor and appearance far surpass the effort put in cooking it. You can cook this delicious curry in no time at all and yet when you put it on the table, it looks every bit as rich and inviting as any dish you have spent hours working on.

Chopped Onion – 1 large
Crushed almonds – half a cup
Paneer cubes – 15 medium sized
Methi leaves – 1 cup
Dry red chilies – 2 medium
Cinnamon powder – ¼ tsp
Cardamom powder – ¼ tsp
Cumin powder – 2 tsp
Garam masala – ½ tsp
Sugar – ¼ tsp
Milk – 1 cup
Oil – 1 tsp
Butter – ½ tsp
Salt and pepper
Wash the methi leaves thoroughly, give them a rough chop and keep aside.  Heat 1 tsp oil in a pan, add the dry red chilies and onions and cook the onion for 5 minutes. Mix in the crushed almonds and cook for a couple of minutes more. Now sprinkle in the spices – salt, pepper, cumin, cinnamon and cardamom powders. Mix well and turn off the heat. After the mixture cools, pour in half a cup of milk and puree to make a gravy.

In a deep skillet, heat the butter and add cumin seeds. Add methi leaves as the cumin seeds crackle. Cook for just about a minute and transfer the gravy into the skillet. Add sugar and garam masala and cook covered for 2 to 3 minutes. Fold in the paneer cubes and the remaining ½ a cup of milk. Let everything cook together covered for a good 10 minutes. Paneer Methi Matar Malai is done and ready to be served.

Serving suggestions
·         With Roti/Paratha/flavored rice

·         You can fry the paneer cubes before adding them to the gravy, more color, more taste.
·         Dry Methi leaves can also be used in place of fresh ones, increase the quantity slightly.
·        You can make the gravy thicker or thinner depending on preference by adding more or less milk.
·         You can substitute almonds with cashews or walnuts.

 Interesting fact
·         Fenugreek in Latin means “Green Hay”.
·         Fenugreek is used in India for relief against arthritis pain.