Wednesday, 12 December 2012


Ingredients For Koftas :-
Paneer (Cottage Cheese) 200 gms (Grated)
2 Medium Size Potatoes (Boiled n mashed)
Boiled Veggies (1 carrot and 1/4 cup Green Peas)
2-3 Chopped Green Chillies
1/4 cup Chopped Fresh Cilantro (Dhania patta)
1/2 tsp Coriander Powder  
1/2 tsp Cumin Powder
Salt as per tatse
1/4 cup Corn Starch
Few Chopped Cashew and Raisins
Oil for Deep Frying

Ingredients For Gravy :-
3 Chopped Onions
1 tsp Ginger Paste
1 tsp Garlic Paste
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1 tsp Curry Powder
2 Chopped Tomatoes
1/2 tsp Kasoori Methi
1/2 Cup Milk
2 tsp Cashew Paste
1 tsp Sugar
1/2 tsp Shah Jeera
Salt as per taste
Fresh cream and Coriander leaves for garnishing.

Method :-
Mix all the above ingredients together in a bowl. Take small portions and shape into koftas. Heat oil in a kadhai and deep fry the balls till light golden colour. Drain and keep on tissue paper.

Heat oil in a non-stick pan. Add whole garam masala (cinnamon stick, cloves, cardamom), when it crackles add chopped Onions, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, curry powder and saute for minutes. Then add chopped tomatoes, salt and cook. Switch off the flame and cool it at room temperature. Blend it to make a fine paste. Now heat oil in a pan. Add shah jeera, when it crackles add blended paste and cook for 5 minutes. Add Cashew paste and kasoori methi and fry. Then add milk and sugar to it and let it cook for 5-10 minutes on a slow flame. Stir occasionally. Sprinkle garam masala powder. Gently put all the koftas in the gravy and switch off the flame. Garnish with coriander leaves and fresh cream and serve immediately with Rice or Roti, parathas, naan etc. Enjoy it !!! 

Monday, 10 December 2012


Ingredients :-
2 cups of Peas (can use Fresh Green Peas or Frozen Peas)
Few Fresh Coriander Leaves
2 nos. Green Chillies
1 Chopped Onion Paste
1 tsp Ginger-Garlic paste
1/2 tsp Coriander (Dhania) powder
1/2 tsp Curry powder (Optional)
1/4 tsp Garam masala powder
1/2 tsp Pepper powder
1/2 tsp Kasoori Methi (Dry Fenugreek leaves)
1 tsp Sugar
2 nos. Tomato puree
1 Cinnamon stick, 2 Cloves, 2 Cardamoms
Few fried Cashew and raisins
2-3 tsp roasted White Sesame (Til) seeds
1/2 cup fresh milk
2 tsp fresh Cream
2-3 tsp Refined/Olive Oil
Salt as per taste

Method :-
Boil the peas in hot water for 5 mins and remove from flame. Cool it, add a handful of fresh coriander leaves, 2 nos. green chillies with these peas and grind to make a smooth paste. Heat oil in a non-stick pan or kadhai. Add whole garam masala (Cinnamon, cloves, cardamom) to the oil. When it crackle add onion paste, ginger-garlic paste and fry for a while. Add all the powdered dry masala and cook. Add tomato puree, salt and fry for 5-8 minutes. When oil leaves from the masala, add peas paste and cook. Add 1/2 cup fresh milk to it. Let it cook for 8-10 minutes. Add sugar, few raisins (Kismis) and roasted sesame seeds to it and mix it well. Also can add 2 tsp fresh cream for better taste. Switch off the flame and enjoy this yummy curry with masala puri !!!  

MASLA PURI:- 1 cup atta (Wheat flour), 1/4 cup besan (gram flour), 2tsp Kasoori Methi leaves, A pinch of Sugar, 1 tsp oil, salt to taste. Mix all these ingredients and knead into a soft dough and keep aside for 15 mins. Roll out poori's and deep fry on a high flame.