Nasuha Blog

• Paneer - 300 g
• Boiled potato - 1 ( medium size )
• Ginger - 1\2 tsp ( grated )
• Green chili - 1 tsp ( finely chopped )
• Coriander - 1 tbsp ( finely chopped )
• Salt to taste
• Garam masala powder - 1\2 tsp
• Cornflour - 2 tbsp
• Cashewnuts - 1 tbsp ( finely chopped )
• Grated dry coconut - 1 tbsp
• Raisins - 1 tbsp ( chopped )
• Oil for frying

• Butter - 2 tbsp
• Oil - 2 tbsp
• Cloves - 3-4
• Black peppercorns - 4-5
• Black cardamom - 2
• Cinnamon - 1 inch stick
• Ginger garlic paste - 2 tsp
• Tomato puree - 4 tbsp
• Chili powder - 1\2 tsp
• Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
• Milk - 1 cup
• Fresh cream - 3 tbsp
• Honey - 1 tbsp
• Salt to taste
• Lemon juice - 2 tsp
• Kasuri methi - 2 tsp

Malai Kofta Recipe

For kofta

1. Mix cashew nuts, grated coconut and raisins in a bowl.
2. Keep aside.
3. Mix all the remaining ingredients in another bowl.
4. Take small amount of the paneer mixture and make a little space in the center.
5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
6. Make all the koftas in the same manner.
7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
8. Remove the koftas on a tissue lined plate.
9. Keep aside.

For gravy

1. Heat butter and oil in a pan.
2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
3. Add ginger garlic paste and fry for a minute.
4. Add tomato puree and fry for another minute.
5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
8. Add the koftas in the gravy and give it a boil.
9. Garnish with fresh coriander.
10. Serve hot with Naan or Laccha paratha.

Naan is one the most popular Indian breads other than Roti or Phulka. It goes very well with rich and creamy Indian curries and is one of the most ordered Breads in any Indian Restaurant. Earlier, when Kitchen was an alien place for me, I used to think that Naan could only be made in restaurants and there is no way you can recreate the same soft chewy texture at home. But after venturing in cooking at home and experimenting a lot, I have come up with a fabulous Naan recipe which has never failed me. So this time I used the same recipe for the dough and stuffed it with some spiced Mutton Mince and Voila, Delicious Keema Naan were ready in my Kitchen and were no less than the ones served in any fancy Restaurants. The best part about this recipe is that the Naan are made on a stove top using a griddle or tava and no fancy equipment or ingredients are required to make these. Here is how to make these superb Keema Naan at home.


All you need is

For the dough

Maida \ All purpose flour - 4 cups
Baking soda - 1\2 tsp
Baking powder - 1 tsp
Salt - 1\2 tsp
Sugar - 1 tbsp
Yogurt - 1\4 cup
Milk to knead the dough
Oil - 1 tbsp
Butter or ghee to spread on naan

For the filling

Oil - 2 tbsp
Onion - 1 up
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Mutton mince \ Keema - 600 g
Tomato puree - 1\4 cup
Coriander powder - 4 tsp
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Green chili - 2 ( chopped )
Fresh coriander - 2 tbsp ( chopped )



Method of preparation

For the dough

Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
Add milk and knead a soft dough.
Oil a bowl and transfer the dough in the oiled bowl.
Cover the bowl and keep in a warm place for 1 hour.

For the filling

Heat oil in a pan.
Add onion and fry till translucent.
Add ginger and garlic paste and fry for a few minutes till raw smell is gone.
Add keema and fry for 2-3 minutes on high heat.
Add tomato puree and cook for a minute.
Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to taste and fry for a minute.
Add a cup of water and cover and cook till the keema is done.
Remove the cover and cook the keema till all the water is evaporated.
Remove the pan from heat and keep it tilted so that all the extra oil is collected on one side of the pan.
Let the keema cool completely before filling it in the naan.

Assembly

Heat a griddle.
Divide the dough into 15-16 balls.
Dust the balls with maida and roll to make a 4-5 inch circle.
Keep a tbsp of filling in the center.
Bring the ends together.
Roll and flatten a bit.
Dust with flour and very gently roll to flatten the naan.
Heat a griddle.
Apply water on the top surface of the naan.
Keep the naan on the griddle with the water side down.
The naan will stick to the griddle because of water applied.
Now turn the griddle upside down over the flame.
Cook till brown spots appear on the naan.
Turn the griddle and cook the naan for 20-30 seconds.
Remove using a tong.
Apply butter or ghee if desired.
Serve hot.
You can make these naans and store in a hot box a few hours prior to eating.

This recipe can be halved or doubled easily.
You can use a mix of all purpose flour and wheat flour to make your naan a little healthier. The texture will be little different though.

Korma or qorma is a dish made with yogurt and a paste of nuts and seeds. I made a badami chicken korma today with almond paste and yogurt and it's turned out very delicious. The recipe is very simple to make and unlike other chicken recipes, very less onion is used to make this. Take care while frying the onions to golden brown. They should not be over fried otherwise the gravy will have a bitter taste. Keep in mind that they keep to brown a little more even after taking out from the oil. Here is the recipe



All you need is

Chicken - 1 kg ( cut into small pieces )
Onion - 1 and 1\2 cup ( very thinly sliced )
Oil for frying onions
Ghee - 5 tbsp
Cloves - 3-4
Black cardamom - 2
Black peppercorns - 5-6
Cinnamon - 1 inch piece
Dry red chili - 3-4
Yogurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1 tsp
Coriander powder - 3 tsp
Salt to taste
Almonds - 20-25



Method of preparation

Soak the almonds in hot water for 10 minutes.
Remove the skin.
Cut 4-5 almonds into thin slivers for garnishing.
Keep them aside.
Grind the remaining almonds to a fine paste using little water.
Keep aside.
Heat oil in a pan.
When the oil is hot, add onions and fry till golden brown.
Drain on a plate lined with tissue.
Keep aside.
Whisk the yogurt and add ginger paste, garlic paste, red chili powder, garam masala powder, coriander powder and salt to it.
Mix well.
Heat ghee in a heavy bottom pan.
When the ghee is hot, add cloves, black cardamom, peppercorns, cinnamon ad dry red chilies.
Fry for 20 seconds.
Add the chicken and fry on high heat for 4-5 minutes.
Crush the fried onions nicely.( keep a tbsp or two aside for garnishing )
Add them in the pan.
Cook for another minute.
Add the yogurt mixture.
Cook till ghee starts to float on top.
Add the almond paste and a little water if required.
Cook till chicken is done on low flame.
Garnish with slivered almonds, fried onions and saffron strands.
Serve hot with naan, laccha paratha or rice.