Restaurant style Malai Kofta

Since it was festival ( Dashehra ) time last week, we came up with a special lunch menu:

Hara bhara kebab

Malai kofta

Ajwaini parathas

Fruit custard

Sounds scrumptious..doesn't it ?

My cousin made the delicious Hara bhara kebabs and I'm wondering how I've missed them till now..they seem to be everywhere on the blogging world and definitely go in my list too...future safekeeping :)

For my part, I thought I will use the Gulab Jamun packet that's in my pantry for a while now..to make the kofta..(not an original idea, I had read it around and thought it was a nice concept and would turn out well) and try my hand at Malai kofta aka Rich Dumplings in cream gravy..

Kofta:

1 packet gulab jamun mix

a pinch of salt

water as required

Filling:

1 potato - boiled,peeled nd mashed

1/2 tsp red chilli powder

1/2 tsp garam masala/chat masala

1 tbsp cashew nuts small pieces

pinch of turmeric

salt as per taste

Mix the Gulab Jamun mix with salt and add water to form a firm but pliable dough. Keep aside covered for 5 mins.

Mix all the filling ingredients together. Form small balls (gulab jamun size) and add small filling inside each. Cover with the dough so it wont fly out in frying.

Fry the balls till golden brown and keep aside.

Gravy:

1 large onion ,chopped coarsely

1 medium tomato ,chopped coarsely

5-6 cashew nuts ,chopped coarsely

1 bay leaf

8 whole black peppercorns

3 cloves

2 dried red chillies

1/2 tsp cumin

1/2 tsp cut ginger

1/2 potato ,mashed

1/2 cup cream or milk

Heat some oil and add all the dry spices and stir. Add cashew nuts and stir for another 30 seconds and add onion. Cook till golden , then add ginger and tomatoes. Let cook till the tomatoes soften. Let it cool and grind into a paste. Heat another tbsp of oil and add the mashed potatoes. Stir around for a minute and add the paste and cream/milk. Add salt to taste and bring to boil. While serving , arrange the koftas in the serving bowl and pour the gravy over it.

I don't mean to brag, but this turned out to very well and got a lot of compliments , one being 'ekdum restaurant style' !!

P.S : Excuse the poor photo, and definitely do not judge the recipe per the photo..try it once! (Awaiting a better photo)

Vegetable stew

From time to time I get frozen idi-appam from the Indian store and make a stew or theeyal to go with it.. This is a traditional south-indian, typically keralite combination , and I have come to like it by virtue of embracing the cuisine that is my husband's mother-cuisine..something like mother-tongue :)

This is very simple but delicious dish and goes well with rice/roti/dosa too..

4 medium sized potatoes, square cuts

1 cup chopped cauliflower

1/2 cup chopped carrot

1/2 cup chopped green beans

4-5 nos black peppercorn

2-3 green chillies, slit in the middle

1/2 can coconut milk

salt to taste

black pepper to taste

1/2 tsp mustard seeds

8-10 curry leaves

In a wide pan, add potatoes , whole pepper corns, green chillies and saute for a minute...add some water and let cook for 5 mins..add beans , carrots, cauliflower one by one and let cook in water at medium heat. Add salt.

Once the vegetables are cooked al-dente, turn off the flame and add 1/2 can of coconut milk and stir. Add black pepper powder to taste.

Bring some oil to heat , add mustard seeds to splutter and curry leaves. Pour on the vegetable stew .