Thursday, October 20, 2011

Malai kofta / Vegetable kofta curry

  Friends, this blog is achieving a significant milestone as I am posting my hundredth recipe. I appreciate all the support and encouragement from you. To celebrate this milestone, I wanted to share one of my favorite recipes. Ever since I got introduced to Malai Kofta, it has been one of my top picks at restaurants. While the texture of the kofta gives it unique identity, I admire the way it beautifully blends with the gravy. 


2 potatoes
1 cup cottage cheese /paneer
1 cup cauliflower 
1 cup cabbage
1 small cup of sweet peas
2 green chillies
2 tbsp of besan/ Gram flour
1/2 tsp red chilly powder
salt as required
oil for deep frying

For the Gravy:

1 inch of cinnamon stick
3 cloves
2 Elaichi/ cardamom
1 cup of tomato sauce
1 tbsp of grated ginger
1 tsp of red chilly powder
1 tsp of cumin powder
1/4 tsp of  dry fenugreek leaves/ kasoori methi
1 tbsp of grated coconut
10 pieces of cashewnuts
1 tbsp of heavy cream
1 tbsp of butter


1.Boil the potatoes, peel the skin and mash them. Grate the paneer.
2.Grate both cauliflower and cabbage and saute them with chopped green chillies, chopped coriander leaves and peas. Cook till the water dries up.
3.Mix the paneer, potatoes, sauteed veggies, salt, red chilly powder and besan all together.
4.Make lemon-sized balls and keep it aside.
5.For the gravy, add the butter to the skillet. Once the butter starts melting add cinnamon stick, cloves and cardamom.
6.As the nice aroma comes, add the tomato sauce and ginger.
7.Add 2 cups of water and add red chilly powder, cumin powder and salt.
8.Cook well till the raw smell disappears and add powdered cashewnuts and coconut. Cook for 5 minutes and add heavy cream. Gravy is ready.
9.Fry the prepared vegetable balls in the preheated oil. As they turn golden brown, transfer to the prepared gravy and mix gently.
10.Garnish with kasoori methi. Serve with roti/ paratha.

Wednesday, October 19, 2011

Stir-fry vegetable pasta

  Pasta always tops as one of the favorites on my kids menu. I also like that fact that this can be prepared fairly quick and when done right can provide a balanced diet. I have learned to improvise over the last few years and I am sure you will love  it as well.

Serves up to 2-3 people
Preparation time:45 minutes


300 grams of wheat rotini(pasta)
100 grams of broccoli
1 carrot
4 stems of asparagus
1-2 tsp of red pepper flakes
1 tsp of dry basil
1 cup of Parmesan cheese
1/2 tsp of ground black pepper
olive oil
1/2 tbsp of vinegar
salt as required


1. Cut the broccoli in to small florets and cut the asparagus, carrots in to small pieces.
2. In the large saucepan, add water and salt for the pasta. Once the water starts boiling add pasta. Keep stirring once in a while. Cook the pasta  al dente (firm to the bite) for 12-15 minutes. Transfer the pasta to the strainer.
3. Add 1 tsp of olive oil to the pan, then add the veggies saute for 2-3 minutes. Add dried basil, 1 tsp of red pepper flakes and salt for the vegetables.
4. Add the pasta, 1 small cup of Parmesan cheese, 1 tsp of red pepper flakes. Switch off the flame.
5. In 1/4 cup of olive oil, add black pepper and vinegar. Add to the pasta and stir well to reduce the dryness. Pasta is ready.

Monday, October 17, 2011

Avarai thengai poriyal/ avaraikai poriyal/ Broad beans coconut curry

     This recipe is enriched with the flavors of garlic and coconut. My mother-in-law made this curry when I was visiting a few months ago.  The best part about this recipe is that it can be made with relatively basic ingredients and yet turns our to be very delicious.
Serves up to 2-3 people
Preparation time: 30 minutes


300 grams of Avarai kai/ Broad beans 

3-4 cloves of garlic
3-4 broken dried red chillies(~spice level)
pinch of turmeric 
2 tbsp of coconut
1/2 tbsp of oil
salt as required


1/4 tsp of mustard
1/4 tsp of cumin seeds
1/2 tsp of Urad dhal


1.Heat oil in the pan and add the seasoning. 
2.As the mustard sputters, add the slit garlic. Saute for a minute and  then add the red chillies. 
3.Chop avarai like beans. Add avarai to the pan and saute well for 5 minutes.
4.Then add the spices(turmeric and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 
5.Add the coconut and saute for 2 more minutes. Avaraikai porial is ready, serve with rice.


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