SOYA PANEER KOFTA CURRY

White gravy with kofta's are delicious to an extreme extent. Soya granules with cottage cheese, it is full of nutritious and flavourful. White gravy gives a creamy texture, while koftas are luscious. Enjoy this delectable dish. 

INGREDIENTS FOR KOFTAS:
1/2 Cup Soya Granules / Chura
1/2 Cup Crumbled Cottage Cheese (Paneer)
1 Boiled Potatoes
1 tbsp milk
4 tbsps Gram Flour
1/2 Onions (finely chopped)
1 tsp Grated Ginger
3 Green Chillies (finely chopped)
1 tsp Roasted Cumin powder
Salt to taste
Vegetable Oil for frying

INGREDIENTS FOR GRAVY:
3/4 Cup Onion (chopped)
4 Pods of Garlic
2" long ginger (sliced)
1/3 Cup Yogurt (curd)
1 tbsp All Purpose Flour (maida)
1/2 tsp Cumin Seeds
1 Bay Leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam Masala
1 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp finely chopped Cilantro
2 tbsps Sour cream
2 tbsps Oil
1 tsp Clarified Butter (ghee)
1/2 tsp Sugar (optional)
Salt to taste

METHOD FOR KOFTAS:

Boil soya granules with enough water, salt and milk. Drain water and squeeze out water from soya granules. Set aside.

In a large bowl, combine soya granules, boiled potato, cottage cheese, gram flour, onions, green chillies, ginger, roasted cumin powder and salt. Mash and mix well. Divide mixture into 12-14 small round portions for making koftas. 

Heat enough oil in a wok for deep frying, Add 5-6 koftas at a time for frying. Fry them on high flame till them turn brown in colour. Drain in a paper towel. Follow the same process for remaining koftas.

Now Koftas are ready. Keep aside.

METHOD FOR GRAVY:

Grind onion, garlic, ginger and make a smooth paste.

Beat yogurt and flour together in a bowl. Set aside.

Heat oil in a pan. Add cumin seeds and bay leaf in it, saute for a few seconds, then add grinded paste in it. Fry for 4-5 minutes, till it leaves oil.

Now add turmeric powder, stir well and add beaten yogurt in it and 1/2 cup warm water. When it starts boiling, add red chilli powder, dry frnugreek leaves, salt, sour cream and sugar (optional) in it. Stir well for 2-3 minutes.

Lastly, add shahi garam masala and clarified butter in it. Remove from heat. Add few chopped cilantro in it. Pour the gravy slowly on the koftas. Stir gently to make sure the koftas don't break.

Serve hot with pulao or chapathi or paratha or naan.

TIPS: Frying on low flame, will make koftas consume a lot excess oil.

         At the time of boiling soya granules, add milk to remove soya smell.

         Don't boil koftas with gravy, as they might break.

         Little touch of sweetness enhances the taste of the gravy. 

Sending this recipe to The Master Chef Contest

This recipe goes to Cooking with Love Series, hosted at Torviewtoronto

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

BANANA AND MANGO SMOOTHIE

It's so refreshing and perfect during hot Summer days. Even so simple, it can be made in a flash. Banana gives a creamy texture and tropical fruit mango gives colour and flavour. It is simply nectareous.

INGREDIENTS:
1 Cup Mango Pulp
2 Bananas
1/2 Cup Plain Yogurt
2 tbsps Honey
1 tbsp fresh Lemon Juice
A pinch of Black Salt (optional)
12-14 Ice Cubes


METHOD:

Keep mango pulp in refrigerator for 2 hours before using.

Peel bananas and cut into chunks.

In a blender, combine mango pulp, banana, yogurt, honey, lemon juice and black salt. Blend till smooth. Add 8 ice cubes, cover and process until blended.

Pour into chilled glasses, garnish with remaining ice cubes. Serve immediately.

Serves: 2

Sending to: Jagruti's and Shama's Know Your Natural Sweetness Series.

EASY BAKED SALMON FILLET WITH VEGGIES

Baked Salmon fillet is easy to make, healthy, very light to eat. It is aesthetic enough to serve to guests. This elegant and simple tasty recipe, is perfect for summer entertaining.

INGREDIENTS:
1 1/2 lb Salmon Fillet
3 Pods of Garlic (minced)
2 tbsps Juice of Ginger
3 tbsps Freshly-squeezed Lemon Juice
1/2 tsp Oregano
1/2 tsp Red Chilli Powder
1 1/2 tsps freshly ground Black pepper
1 tsp Dried Basil (powdered)
1/2 Green Bell Pepper (sliced thin)
1/2 Red Bell Pepper (sliced thin)
1/2 Zucchini (sliced thin)
1 Onion, cut in cubes
1 tbsp chopped Cilantro
1 tbsp Olive oil
2 tbsps Melted Butter
Salt to taste


METHOD:

Cut Salmon fillet in 8 thin (approx 1") slices. Wash and pat dry. Marinate the fish with minced garlic, ginger juice, lemon juice, oregano, red chilli powder, 1 tsp grounded black pepper, little salt and olive oil. Refrigerate the marinated fish for 4 hours or overnight.

Now place the fillets to a greased baking tray. Pour 1 tbsp melted butter in it.

Place the tray on the middle of upper rack in pre-heated oven. Set oven to broil mode. After 10 minutes, remove it from oven, flip all the fish pieces and add green bell peppers, red bell peppers, zucchini, onions, cilantro in it.

Sprinkle the remaining butter, salt and black pepper powder. Place the fish pieces on the top. Again place the tray in oven for another 10-12 minutes. Switch off the oven and keep as it is for 10 minutes.

Serve with hot cooked rice and salad to round out the meal.

TIPS: At the time of fish marination, may add mustard sauce.
          Bake uncovered.
          May garnish by spreading little mayonnaise or sour cream, if not calorie consious.

INSTANT WHITE PULAO

This recipe is very easy to make and tastes delicious. Very few ingredients are used, but nothing minimalist about its flavour.  When had with a spicy gravy, it becomes as a rich delish meal. Anytime, without any prior planning and preparation, anyone can make it. So, I called it "Instant Pulao".

INGREDIENTS:
1 Cup long grain Basmati Rice
1 Medium sized Onion (sliced thin)
1 Bay Leaf
1/2 tsp Cumin seeds
3 Green Cardamoms (whole)
2" Cinnamon Stick (broken roughly)
2 cloves (whole)
5-6 whole Black Peppercorns
1 tsp Ginger paste
2 tbsps whole Cashew nuts
1 tbsp Raisins
2 Cups of Hot Water
2 tbsps Clarified Butter (Ghee)
1/2 tsp Salt

METHOD:
Wash and soak rice for half an hour. Drain water from it and let it smear with ginger paste. Set aside.

Heat clarified butter in a pan. Add cumin seeds. After a couple of seconds, add bay leaf, cardamoms, cinnamons, cloves, black peppercorns and cashew nuts. Stir for a few seconds. Then add sliced onions, fry till it turns golden brown.

Now add rice and raisins in it. Saute for another two minutes. After that add 2 cups of hot water and salt in it. Uncover, till it starts boiling.

Now stir well and cover the lid. Lower heat to medium low for perfectly 15 minutes. Please dont keep opening the lid from time to time. After 15  minutes, switched off gas burner and keeps as it is for another a minute.

Fluff with a fork and serve hot with any spicy curry dish or raita.

TIPS: You may add chicken or vegetable stock, instead of water. It increases flavor.
          Adding little milk with water, makes it rich.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

NOLEN GURER PAYESH / RICE PUDDING WITH DATE PALM MOLASSES

Memories of Winter, Poush Sankranti can not be celebrated without this delicious and traditional Bengali dessert. It is very popular during festive occassions. Everyone loves to relish the smell and taste of this nolen gur. It is very easy to cook and tastes undoubtedly great....

INGREDIENTS:
2 Cups Whole Milk
2 Cups Half & Half Milk
1/2 Cup Kala Jeera Rice (or Gobindo Bhog)
2 Bay leaves
1 lb Date Palm Molasses/Jaggery (Nolen Gur)
1 tsp Clarified Butter (Ghee)
4 pods of Green Cardamoms (Crushed)
1/3 Cup Cashews and Raisins


METHOD:

Wash the rice and soak it in water for 30 minutes. Drain the water from it and let it dry for few minutes. Smear the rice with 1/2 tsp clarified butter. Keep aside.

Heat 1/2 tsp clarified butter in a pan, fry cashews and raisins for few seconds and set aside. Now crush the date palm molasses and keep aside.

Pour whole milk and half & half in a deep bottomed sauce pan. Let it boil on medium heat. When it starts boiling, add rice and bay leaves in it and stir continuously for 15-20 minutes, otherwise it may burn from bottom. After 15-20 minutes rice is cooked nicely and the milk is reduced in half.

Now add raisins and cardamoms in it. Mix well and put off heat. Let it keep as it is for 3-4 minutes, then add molasses in it. By stirring mix well.

Serve cold. Garnish with cashews and raisins.

TIPS: If  'Kala Jeera Rice/Govinda Bhog' is not available, you may use Basmati Rice.

CRISPY & CRUNCHY FISH FRY

The actual version of fish fry is always made by 'bhetki fillet'. But Bhetki is not available here, so instead of that we may use Cod, Tilapia or any white fish fillet. It tastes great as an appetizer or side dish accompaning with main menu. This fish fry is available from road side street food corner to five star hotel, everywhere in Kolkata. From outside it is crispy and crunchy, but inside is tender with soft and spicy fish.

INGREDIENTS:
1 fillet of Tilapia (0.5 lb)
1 flake of Garlic (Grated)
1/3 tsp Ginger paste
1 tbsp grated Onion
1/4 tsp Black Pepper powder
1/2 tsp Green Chilli paste
1/2 tsp roasted cumin powder
1 tsp Lemon juice
A pinch of Garam Masala
1 Egg
1/2 cup bread crumbs
Oil for frying
Salt to taste


METHOD:
Cut fish fillet into 4 slices. Mix onion, garlic, ginger and green chilli paste. Cover the fish slices with the layer of this paste. Then add black pepper powder, cumin powder, lemon juice, salt and garam masala in it. Marinate well and keep it in refrigerator for overnight.


Whisk 1 egg in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a flat dish.


Heat enough oil for deep frying in a wok. Dip each fish slice in the whisked egg and roll it in bread crumb gently.

When oil is enough heated, slide the fish slices in it. Fry the fish slices on low flame, till both sides are nicely browned and crispy.


Serve hot with onion rings and mustard sauce.

PALAK PANEER / COTTAGE CHEESE IN SPINACH GRAVY

It is a highly nutritious and delicious dish, basically from North India. But now it is common to every Indians. Has a very good blend of flavour, taste and texture.

INGREDIENTS:
1 lb (454 gm) Spinach (Washed and cut into big pieces)
14 OZ (397 gm) Cottage Cheese (Paneer)
5-6 Green Chillies
15 flakes of Garlic (finely chopped)
2" Ginger (finely chopped)
1 large Onion (finely chopped)
1 tsp Cumin seeds
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric powder
1 tbsp coriander powder
1/2 tsp Red Chilli powder (or according to taste)
2 tbsps Cilantro paste
1 cup Yogurt (Sour Curd)
1 tsp Lemon juice
2 tbsps Sour Cream
2 tbsps Butter
2 tbsps Oil
1 tsp Shahi Garam Masala
Salt to taste


METHOD:
Heat water in a vessel. When it starts to boil, add spinach. Cook it for 2 minutes. Separate spinach from water. Blend spinach and green chillies together and make a smooth paste.

Cut cottage cheese into 1" cubes. Heat oil in a frying pan. Fry lightly the cottage cheese cubes till golden and keep aside.

Heat butter in the same frying pan. Add cumin seeds. When it starts to crackle, add asafoetida, chopped garlic and ginger in it. Fry for 20 seconds. Now add chopped onions and fry till it gets translucent.

After that add yogurt, followed by turmeric powder, coriander powder and red chilli powder in it. Fry for 2 minutes. Now add spinach-green chilli paste, salt and cilantro paste in it. Mix well. Cook for 2-3 minutes.

When spinach puree starts to boil, add Cottage cheese and shahi garam masala in it. Cook another 8-10 minutes. Stir occasionally. Lastly, add lemon juice and sour cream in it. Mix well. Remove from heat.

Serve hot with naan, roti or steamed basmati rice by garnishing cream on it.

TIPS: Firm tofu can be used instead of cottage cheese, as a non dairy substitute.