Ingredients for kofta:
1 bunch fresh spinach or use frozen spinach
1 teaspoon salt
3 tablespoon corn starch
1/2 teaspoon cumin powder
1/4 cup of chick pea flour or besan
1/4 cup of walnuts, almonds or any nuts
1 cup paneer or cottage cheese
Prepare kofta: Chop the spinach add salt mix and microwave it for 2 minutes. Allow it to cool for 10 to 15 minutes.
Squeeze the microwaved spinach to remove the water contained in it. Add cornstarch cumin powder, chick pea flour, walnuts and paneer, mix and make a dough. Divide the dough into small balls and deep fry till golden brown.
Remove and place on a paper towel.
Ingredients for Gravy:
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped ginger
1 teaspoon garlic
1 teaspoon green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or to taste
1 teaspoon of garam masala
1 cup tomato
1 cup milk
1 teaspoon salt or to taste
Prepare gravy: Heat oil in a pan, when the oil is hot add cumin seeds, when the cumin sizzles add chopped onions, saute until it is brown, add ginger, garlic, green chili, saute add turmeric powder, chili powder, saute, add garam masala, wait for a few seconds add the tomatoes and cook till the tomatoes are cooked. Add milk and let it come a boil add 1 teaspoon of salt. Turn the heat off and allow it to cool. When it is cool grind it to a smooth paste. Add the spinach kofta balls and serve. Serves 4.
Serve with chapati or nan. These are spinach dumplings in gravy. It is a gourmet dish. There are a variety of kofta dishes this is one of them.
Ingredients for paratha:
2 cups whole wheat flour
3 teaspoon oil
1/2 teaspoon salt
1 cup water
Ingredients for filling:
1 1/2 cups cooked and mashed potato
2 green chilies or to taste
2 tablespoon of chopped cilantro
1 teaspoon chat masala
1/2 teaspoon salt
Clarified butter
Combine whole wheat flour, oil, salt and water to form a dough. Cover and allow it to rest for 20 to 30 minutes.
Prepare the stuffing. To the mashed potato add green chili, chopped cilantro, chat masala and salt, mix and divide into 10 parts.
Divide the whole wheat dough into 10 parts. Take one of the whole wheat parts and roll it into a 3" round, put one of the potato stuffing into it seal let it rest with the sealed side down. Do the same with rest of the dough.
Start making the chapatis with the aid of some flour. With the sealed side down roll them into round 5 to 6" round disks.
Place a griddle on medium heat. Put the rolled chapati on the griddle. Let it cook until bubbles appear on top, turn the chapati over and cook the other side. Apply a few drops of clarified butter or oil on both sides, remove from griddle when they are brown.
Other stuffing can be used for paratha cabbage, cauliflower, peas etc. Everybody loves alu paratha. There are so many ways of spicing the stuffing. I have kept it simple.
4 cups granulated sugar
2 cups powdered milk
1/2 cup all purpose flour
1 stick + 2 tablespoon of unsalted butter or (1/2 cup butter + 2 tablespoon)
1/2 cup evaporated milk
3 cardamom pods
A few strands of saffron
4 cups water
rose flavoring optional
To make sugar syrup dissolve
sugar in 4 cups water. Heat the syrup till boiling point, add 1/2 teaspoon of crushed cardamom
pods, saffron, and turn heat off. Divide the cooled sugar syrup into two batches and keep aside.
Combine the
powdered milk, flour, butter and milk in a bowl. Make a soft dough. Divide the dough into large marble size balls. Inside each jamun ball insert a cardamon seed.
Heat oil for deep frying. Heat till the oil is hot. Turn down the
heat down immediately to low. Fry the jamun balls at low heat. It should
cook for a long time at very low heat. When the jamuns have floated to the top, the color is dark brown and the sizzling has reduced they are ready to come out. Let it soak in the first syrup for a couple of hours. The longer they soak the better they taste. For serving serve it in the second batch of syrup. Makes approximately 32 gulab jamuns.
Note: While making large quantities
change oil after frying two batches. If the oil is too hot the outside of the jamuns will burn and the inside will not cook.
These gulab jamuns are so good it is nirvana. It almost impossible to describe these. The smiles on kids faces when they eat these describes it best.
See also Rasgulla rasmalai recipe
1/2 cup Tur dal
2 cups vegetables (any or a mixture of these: eggplant, chayote, acorn, any
squash, radish)
1 1/2 tablespoon tamarind concentrate
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt
4 teaspoon of sambar powder(easy home made sambar powder recipe here) can be substituted with store bought adjust the amount if you are using store bought)
enough water for cooking
Seasoning:
2 tablespoon of oil
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
1/4 teaspoon fenugreek or methi seeds
1 dry red chili
1/4 teaspoon of Asafoetida or hing
1 teaspoon brown sugar optional
Wash and cook toor dal in 2 cups of water for 30 minutes, add the vegetables and
cook for 10 minutes, add tamarind, turmeric powder, sambar powder and salt cook for 5 minutes. You might need to add more water, sambar is a liquid soupy consistency.
Season: Heat oil in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds. After the mustard seed crackles turn the heat off add fenugreek seeds, red chili and asafoetida. Pour into sambar add 1 teaspoon brown sugar stir and turn the heat off. Serves 2.
For normal every day cooking "sambar made with powder" has become very popular. Quick and easy to make yet tasty.
