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Sunday, September 21, 2014

AUTHENTIC MALAI KOFTA (COTTAGE CHEESE BALLS IN GRAVY)



Hey Happy-Eaters,

Till now you see my recipe original and unique. its because i don't wanna follow simple recipes but from last 1 year i saw many people who never knows the Authenticity of Traditional Recipes and made it wrongly. Experiment is the main ingredient when you cooking but then telling that this is Authentic Recipe is wrong. So from now i will start cooking and sharing Authentic Indian recipes also, maybe i will also miss any ingredient but i will try my best to tell you the recipe as it was invented and created. Navratras is coming so many of Indian families will stop eating Onion-Garlic in that period so its the best recipe to start with even it was the recipe which made everywhere in different style and ingredients mainly because of confusion by the name "MALAI KOFTA".

Malai Kofta does not means that you starting making Kofta by Malai (Clotted Cream) or freeze it to make Koftas or sometimes people use substitutes of Malai which taste similar but Malai Kofta refers to the Kofta which can melt in mouth just as Malai. This Kofta have just 2 ingredients to make normally. And not for Navratras but Malai Kofta's gravy NEVER CONTAINS ONION-GARLIC...

INGREDINETS

For Kofta :
Paneer (Cottage Cheese) - 200 gms. (makes 10-12 Koftas)
  Maida (All purpose flour) - 2tsp.
Salt - a pinch
Cardamom Powder - pinch (Optional)
Oil for frying

For Gravy :
Tomatoes - 300 gms. or 4-5
Ginger - 1 inch
Cashewnuts - 2tbsp.
Poppy seeds (Khuskhus) - 2tbsp.
Melon Seeds (Magaz) - 2tbsp.
Curd (Yogurt) - 4tbsp.
Salt to taste
Red Chili Powder - 1tsp.
Garam Masala - 1/4 tsp.
Sugar - 1/2 tsp.
Cream - 1/3 cup
Oil - 2tbsp.

METHOD

For Kofta :

Grate Paneer (cottage cheese) into a bowl. Add green cardamom powder, salt, flour (maida) and mix well. 
Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. 

For Gravy :  

Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, red chilli powder, salt and 2 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.


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 cream, sugar and garam masala powder and mix. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately
  

TIPS

Don't put these koftas in gravy before serving as they are so soft and will end up in hot gravy.
You can store these koftas in fridge after frying for upto 7 days but don't close then in airtight container or they will loose there air pressure and get puncture.

Hope that this recipe will end confusion of many...

SSJ

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