MALAI KOFTA CURRY

Creamy and rich preparation with cottage cheese dumplings

Preparation Time : 20-25 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS Cottage cheese (paneer) 150 grams Tomatoes 3 medium Cashewnuts 1/4 cup Melon seeds (magaz) 2 tablespoons Poppy seeds (khuskhus/posto) 1 teaspoon Ginger, chopped 1 teaspoon Green cardamoms 2 Red chilli powder 1 teaspoon Salt to taste Oil 1 tablespoon + for deep-frying Yogurt 1/4 cup Green cardamom powder 1/4 teaspoon Refined flour (maida) 2 teaspoons Fresh cream 2 tablespoons Garam masala powder 1/4 teaspoon

METHOD Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender. Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

RICE PAPER ROLLS

Delicate and crunchy, these rolls make a fantastic snack

Preparation Time : 30-35 minutes

Cooking Time : 5-10 minutes

Servings : 4

INGREDIENTS Rice paper rounds 16 Rice vermicelli 50 grams Carrots, cut into thin strips 2 medium Cucumbers, cut into thin strips 2 medium Spring onion greens, sliced thinly 2 stalks Sea salt to taste Sugar 1 teaspoon Spring onions, sliced thinly 6 Fresh red chilli, chopped 1 Dipping sauce Castor sugar (caster sugar) 2 tablespoons Salt to taste Vinegar 2 tablespoons Garlic, minced 3 cloves Soy sauce 1 teaspoon Fresh red chilli, diagonally sliced 1 Fresh coriander leaves, chopped 2 tablespoons

METHOD Heat water in a pan. Take rice noodles in a bowl and break them into smaller pieces. Pour the hot water over them and soak for five minutes. Drain and set aside. Dip the rice paper in warm water and take them out immediately and spread over dampened work top. Take carrot in a bowl. Add cucumber, rice noodles, spring onion greens, sea salt, sugar, spring onions and fresh red chillies and mix well. Place this stuffing on one side of the rice paper and roll. Arrange the rolls on a serving plate. For the dipping sauce take sugar in a bowl. Add salt, vinegar, garlic, half cup of water, soy sauce, fresh red chilli and coriander leaves. Mix and chill in the refrigerator for fifteen to twenty minutes. Cut each roll into tree pieces diagonally and chill. Serve with the dipping sauce.

ALOO ANARDANA CHAAT

The bejewled look of this chaat is a sight to behold. And it's superb taste will have everyone asking for more! 

Preparation Time : 10-15 minutes

Cooking Time : 10-12 minutes

Servings : 4

INGREDIENTS Potatoes, boiled 1 inch pieces 2 large Pomegranate pearls 1 cup Onion , chopped 1 large Green chillies, chopped 2 Peanuts, roasted 1/2 cup Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves, chopped 1 tablespoon Chaat masala 2 teaspoons Salt to taste Sev 1/2 cup Lemon juice 1 teaspoon Green chutney, optional 2 tablespoons

METHOD In a large bowl combine potatoes, pomegranate pearls, onion, green chillies, peanuts, coriander leaves, mint leaves, chaat masala and salt and toss wellAdd sev, lemon juice and green chutney (if using) and toss the mixture again. Transfer the mixture into individual bowls and serve immediately.

snacks: KEEMA KALEJI

mince mutton and chicken liver combined together.

Preparation Time : 5-10 minutes

Cooking Time : 20 minutes

Servings : 4

INGREDIENTS

Minced lamb 1/2 kilogram Chicken liver, quartered 6 piece Oil 6 tablespoon Green chilli, chopped 2-3 Salt to taste Cumin seeds 1 teaspoon Onion , chopped 2 large Ginger paste 1/2 tablespoon Tomato, chopped 2 medium Red chilli powder 1 1/2 teaspoon Coriander powder 1 teaspoon Turmeric powder 1/4 teaspoon Garam masala powder 1/2 teaspoon Fresh coriander leaves, chopped 2 tablespoon Lemon wedges

METHOD
Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges.