Tag Archives: Spicy

FOOD

An absolutely divine malai kofta

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I’ve made malai kofta (aka home made cheese balls in a creamy gravy) many times in my life. But I never ever tried my mom’s recipe. Well, it isn’t mom’s original recipe, but one that she learned by saving some hard to come by money to attend cooking classes in Mumbai when I was a kid. Not only did mom expand her knowledge of cooking, but my brother and I were the fortunate recipients of her wonderful creations. Given the current “stay home” situation, I’ve been browsing through many of her recipes and decided to finally make her version of Malai Kofta. Not only did the dish turn out absolutely divine (my mom said so herself!), but I was doubly grateful that my mom took the time to make these exotic creations with some frequency when we were kids. It is a dish that requires quite a few ingredients and takes some time, but I promise you that you will have no leftovers on your plate or in your fridge.

Ingredients for the koftas:

  • 350 gms paneer, finely grated
  • 3 tbsps whole wheat flour or one slice of bread (I used low carb 647 bread) (for binding)
  • 1 tbsp baking powder
  • 4 chopped green chilis
  • 1 tsp finely chopped coriander leaves (cilantro)
  • salt to taste
  • 1 tsp of garam masala
  • Oil to shallow or deep fry the koftas

    Ingredients for the spice paste

  • 1 large onion, chopped
  • 1 tbsp fresh or dry grated coconut
  • 3 large cloves garlic
  • 6 small green chilis
  • 2 tsps chili powder
  • 2 large bunches of coriander leaves (cilantro)
  • 2 tsps coriander powder
  • 1 tsp cumin seeds
  • 2 tsp white poppy seeds (khus khus)
  • 1 inch piece ginger

    Ingredients for the gravy
  • 4 tbsps ghee or vegetable oil
  • 4 tomatoes crushed and set aside with the liquid
  • 1/2 cup heavy cream
  • salt to taste

    Ingredients for garnishing

  • 1 tsp coriander leaves finely chopped
  • 1 tsp finely sliced almonds

How to:

1. Knead the paneer well, mix the flour or the slice of bread softened with a tad bit of water, and all the ingredients for the koftas except for the oil and shape into round balls. Deep or shallow fry the balls in oil and set aside on a paper towel to drain.

2. Put all the ingredients for the spice paste into a blender and grind into a fine paste with just enough water so the paste is a gravy consistency.

3.Heat the ghee or oil for the gravy in a pan and fry the spice paste well for about five minutes.

4. Add the tomatoes, cream, and salt and cook the gravy for 10 -15 minutes. Turn off the stove.

5. Just before serving, transfer the gravy to a serving dish, add the kofta balls, and if you want, decorate with some finely sliced almonds and cilantro.

6. Serve hot with rotis, pita, naan, or rice.

FOOD

A delicious breakfast made from the unloved end pieces of bread

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Please don’t judge me. I do not like the bookend pieces of bread that come in every loaf. The thick, slightly stubby pieces that I eat with reluctance, only to not waste them. But this morning, faced with four of those slices that I had saved from two packs of the low carb 647 bread, I decided to do something a little different; something that turned out to be super delicious. I have always loved the dish called poha, flattened rice flakes made into a delicious savory breakfast with onions, tomatoes, spices and more and that’s exactly what I decided to do with the four lonesome pieces of bread. The result was a delicious breakfast that I totally enjoyed with a steaming cup of cappuccino. Oh and one nice benefit of this dish was that I used a bunch of odds and ends lurking in my fridge.

Ingredients:

  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafetida
  • 1 green chili, finely chopped
  • 1/4 inch piece of ginger finely chopped
  • 1/2 yellow onion, finely chopped
  • 1 small tomato, finely chopped
  • A handful of baby spinach finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 4 end slices of bread with crust cut into small cubes
  • 1 tbsp cilantro finely chopped
  • A tbsp of fresh, grated, coconut (optional)
  • A tsp of lemon juice (optional)

How to:

1. Heat oil in a pan for a minute and then add the mustard seeds, cumin seeds, and asafetida.

2. When the mustard seeds stop crackling, add the green chilies, ginger, and yellow onion. Sauté for five minutes.

3. Add the tomato, baby spinach, turmeric powder, and salt, and sauté for a couple of minutes.

4. Add the bread cubes, and toss so all the veggies and spices are mixed in well with the bread cubes.

5. Turn off the heat, garnish the dish with the finely chopped cilantro, freshly grated coconut, and the lemon juice (if using).

6. Divide into two bowls and enjoy hot with a cup of coffee or tea.

FOOD

Spicy dal with coconut milk

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I can eat dal anytime, anywhere. As a soup by itself, with rice or quinoa, or with rotis. My non-Indian friends are always surprised with the number and variety of dals that we make. In fact, about a week ago, I was orienting a friend through the aisles of a newly opened Indian super market and she was shocked at the colors and shapes of the lentils (dals) that flooded the aisles. This particular dal is one I make regularly in the Instant Pot. The melding of the dal with the spiciness of the chillies and ginger, the sweetness/tartness of the tomatoes, and the creaminess of the coconut milk, just create a dish that is packed with flavors. While the list of ingredients appears to be long, you will still come out with a pretty good dal even if some of the spices are missing.

Ingredients:

  • 1/2 cup tur dal, washed a few times and set aside
  • 2 tsps cooking oil (I used canola)
  • 2 tsps mustard seeds
  • 2 tsps cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp asafetida
  • 2 inch piece ginger, finely chopped
  • 7 green chilies, four finely chopped, three slit lengthwise
  • 1 sprig curry leaves
  • 3 medium sized tomatoes, chopped
  • 1 tsp turmeric powder
  • 1 tsp brown sugar
  • 2 tsps salt
  • 1/2 cup coconut milk
  • 1.5 cups water

How to:

1. Turn on the Instant Pot and set to Sauté function

2. Add the oil to the Instant Pot and when it is hot, add the mustard seeds, cumin seeds, fenugreek seeds, asafetida, ginger, green chilies and curry leaves. Sauté for a minute, till the mustard seeds stop crackling.

3. Add the tomatoes, turmeric powder, brown sugar, and salt and sauté for a couple of minutes.

4. Set the Instant Pot to Pressure Cook Mode, add the tur dal, the coconut milk, and 1.5 cups water to the tomato mixture and cook at full pressure for 15 minutes. After that, let the pressure release naturally for ten minutes.

5. Move the pressure valve to the release position and let any remaining pressure release. Once all the pressure has been released, open the lid. You can now either smash the dal with a spatula against the wall of the cooker or run a hand blender once or twice.

6. Serve with rice or quinoa or rotis.

Enjoy!