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Malai kofta... Soft dumplings made with panner in a rich and creamy gravy makes a stunning vegetarian main course option. There are any ways in which you can make this dish. Some people prefers it in a white cashew nut based gravy and other swears by the onion and tomato version. I too make this dish in a variety of ways and each one is special to me. But for today, I am sharing you the one with only tomatoes and cashew nuts and I am sure you will love it. Here is how to make Malai Kofta.

All you need is

For Kofta

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

For curry

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

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

For gravy

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

I've always been fascinated by gourmet food stores and loved when I first visited Foodhall last year. The range of product available in this store is remarkable and you can find all things gourmet under one roof. Be it the variety of cheeses or various type of pastry sheets, fruits that are otherwise not available anywhere else or the spice mixes you have been looking for all around, Foodhall have them all.

Foodhall, a unit of Future Group is premier lifestyle food destination with stores in Bangalore, NCR, Mumbai and Pune. Having traveled through the continents, I could easily relate to the stuff they sell in their aisles appealing to international cuisine lovers as well as Indian foodies. Foodhall is an absolute delight to visit and a must do for every food lover. So when I got a bag full of goodies from Foodhall, I was quite excited and to add to the excitements, the goodies were perfect to create a fabulous Thai Meal for two of us.

I treated my family with a Thai red chicken curry paired with Jasmine rice while the black bean sauce and Tom Yum soup will make an upcoming day special for us. Special thanx to Saina, who very thoughtfully packed the goodie bag and made it very special for us. Here is how I made the Thai Red Chicken Curry.

All you need is

Oil - 2 tbsp
Garlic - 5-6 cloves
Onion - 1\4 cup ( thinly sliced )
Thai Red curry paste - 4 tbsp
Chicken breast - 2 ( cut into small pieces )
Broccoli - 1 small heat cut into small pieces
Carrot - 1 ( cut into thing stripes )
Red bell pepper - 1 ( cut into stripes )
Thick coconut milk - 1 cup
Fish sauce - 1 tsp
Sugar - 1\2 tsp
Lemon juice - 1 tbsp
Thai basil - 10-12 leaves
Salt to taste

Method of preparation

Heat oil in a pan.
Add garlic and fry for a few seconds.
Add shallots and fry for a minute.
Add red curry paste and fry for a minute or two.
Add chicken and fry for 2-3 minutes.
Add the broccoli, carrots and red bell pepper.
Add coconut milk and a cup of water.
Let the curry come to a boil.
Simmer the heat and cook for 3-4 minutes.
Add fish sauce, lemon juice, sugar and salt.
Tear the basil leaves and add in the pan.
Serve hot with Jasmine rice .

Hello friends, I am back from my Goa trip and have started the reverse counting for the Indian food Bloggers meet. I am so looking forward to meet the fellow bloggers and appreciate the effort and time taken by the organizing committee to make this meet happen. Apart from meeting the bloggers who I knew only virtually, this meet also offers some exciting contests and surprises, one of which is the Urban Dazzle Cocktail and Mocktail contest.

Urban Dazzle is India's leading Home Shopping Website with a wide range of products to choose from at a very competitive price. As a food blogger who loves to buy Props which are unique and different and do not burn a hole in my pocket, Urban Dazzle is my destination and so far I have liked the service and quality they offer. From bakeware to serving platters to drinkware, they have it all.

Keeping up with the Indian theme as required for this contest, I have come up with this Ginger and Curry Leaves Martini. I had recently bought the Martini glasses and Bar accessories from Urban Dazzle and they were the perfect choice to serve this cocktail. Here is how to make the Martini with an Indian twist. Cheers!!!!!

All you need is

Dry gin - 60 ml
Vermouth - 10 ml
Sugar syrup - 1 tbsp
Lemon juice - 1 tsp
Curry leaves - 5-6
Ginger - 1\2 inch piece
Ice

For the glass rim

Curry leaves - a bunch
Martini salt

Method of preparation

For the glass rim

Heat the oven to 180 degree C.
Spread the curry leaves on a baking sheet.
Keep the baking sheet in the warm oven for 5-6 minutes, till the leaves are crisp.
Remove the leaves from oven.
Crush to make a fine powder using your fingers.
Add the equal quantity of Martini salt.
Mix well.
Wet the rim of Martini glasses using water.
Dab the wet surface over the martini salt.
The glass is ready.
Chill it for a few hours prior to serving.

For Martini

Take curry leaves and ginger in the mixing glass.
Crush them using a muddler.
Top the glass with ice.
Add gin, vermouth, lemon juice and sugar syrup and give the mixture a gentle stir.
Strain in the prepared glass.
Serve immediately.

With the summers comes the stone fruits and I get obsessed with cooking and baking with them. This obsession is not irrational as you just get a few days to enjoy these and then have to wait for an entire year for them to come back. So please bear with the upcoming recipes which will be featuring a lot of stone fruits :)
Made this not so common combination a few days back and it was loved by all in the family. The sweet and tangy plums gives a characteristic flavor to the gravy which goes very well with the spicy mutton. This recipe need both dried plums and fresh plums but if fresh plums are not available, you can add a few teaspoons of lemon juice.The thing that you should always keep in mind while cooking with plums is to add them at the end of cooking. If they are added in between, they make the gravy a bit bitter. Here is how I made this curry.

This recipe goes to the Kitchen Aid Contest organised by IFBM, the first f it's kind, food Blogger's meet that is happening in Bangalore.

All you need is

Oil - 3 tbsp and for frying onions
Ghee - 2 tbsp
Onion - 2 cups ( Finely chopped )
Cloves - 2-3
Black cardamom - 2
Cinnamon stick - 2 inch piece
Black peppercorns - 4-5
Mutton - 500 g
Yogurt - 1\4 cup
Ginger garlic paste - 2 tsp
Kashmiri red chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Dried plums - 100 g ( I used Del Monte's California prunes )
Fresh plum - 1 ( cut into thick wedges )
Fresh coriander for garnishing

Method of preparation

Coarsely puree the dried plums using a chopped.
Heat 3-4 cups of oil in a heavy bottom pan.
When the oil is hot, add the onion.
Fry the onion till they are golden brown.
Keep stirring in between for uniform browning of onions.
Drain the browned onion on a tissue lined plate.
Transfer the remaining oil in a vessel and keep for future use.
Add 3 tbsp oil and 2 tbsp ghee in a pressure pan.
Add cloves, black cardamom, cinnamon and peppercorn.
Fry for 20 seconds.
Add mutton and fry on high heat till slightly browned. ( approx 5 minutes )
Mix yogurt, ginger garlic paste, fried onions, kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder and salt in a bowl.
Add it in the pressure pan.
Add a cup of water and pressure cook till mutton is done.
Let the pressure pan cool completely.
Open the pan and add the fresh plum wedges and coarsely chopped dried plums.
Adjust the water and let it come to a boil.
Simmer for 2-3 minutes.
Switch off the heat.
Garnish with fresh coriander.
Serve hot with rice or Naan.

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