Tuesday, February 23, 2010

Vegetarian Shami Kabab

Last week we had snow again.  I was cleaning my freezer and I found this pack of frozen Suran.  My kids and DH was asking something to eat and I got this idea of using the suran.  My mom used to make them as for evening snack.  

340gms Suran cut into cubes (I used 1 full bag of frozen Suran)
2 tsp Ginger-Garlic Paste
1-2 green chilies
2 tbsp cilantro
2 tsp lemon juice
2 tsp cumin powder
3 tsp coriander powder
1/2 tsp garam masala
1 tsp red chili powder
salt to taste
1/2 cup bread crumbs


Oil the hands and then peel and cut the suran.  I need not do this since I was using frozen and cubed suran. 
Boil them in water added with turmeric and salt till soft. I microwaved the suran cubes with salt and turmeric.
Drain the water completely.
In a food processor put the cooked and cooled suran, ginger-garlic paste, coriander leaves, lemon juice, all spices and grind to a fine paste.
Remove in a bowl, adjust the salt and then gradually add bread crumbs till you get a binding texture.
Make flat Kababs about 2 inches diameter and shallow fry in oil on a medium flame till it turns golden brown in colour and nicely crispy on one side and then turn over to the other side.
These are very delicate and needs gentle handling, especially while turning over. 
A perfect veg version of Shami Kabab.
Serve with pudina chutney and raw onions.  I will post the recipe of pudina chutney sometime later.

Monday, February 15, 2010

Khasta Kachori for ICC

The Indian cooking challenge of Srivalli for this month was Moong Daal kachori or Raj Kachori.  It's one of my favorite snack.  Back in India, whenever I am hungry, we will go to the Farsaan Shop on the corner & eat these kachoris.  I never tried to know how to make them.  My job was just to eat.  But when I saw this month's challenge I immediately made them.  It has become a regular evening snack in my home.

I followed the recipe from Medhaa & her Aunt.  Thanks Medhaa and Srivalli.

For the Dough

2 Cups All purpose flour / Maida
1/4 cup Olive Oil
Salt to taste
Water for kneading

For the filling
1/2 cup Moong Dal
1 tsp Cumin Seeds
A pinch of Hing
2 tsp Curry Leaves chopped fine (opt)
1 tsp Green Chilli - Ginger paste
1 tsp Sauf / Fennel seeds powder
1/2 tsp Garam Masala
1/2 tsp Red Chilli powder
1 tsp Mango powder / Amchur
1 tsp Oil
Salt to taste
Oil for frying.

Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.

Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.

Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Drain the dal remove maximum possible water.  Grind the dal coarsely like rice rawa.  Heat oil in a  pan.      Add the hing and cumin seeds.  Once the seeds splutter add the curry leaves.  Add the dal.  Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.  Cook for another 10 minutes on low till the dal turns slightly brown.   Add all the masalas.  Cook for few minutes till the flavor of the spices fills your kitchen.  Add Salt.  Remove from heat and keep aside to cool.

Make a small ball from the dough. Roll out into a circle. Or flatten the ball using your fingers having the center thick and sides little thin.  Place about 1.5 tsp of the filling in the center of the rolled dough.  Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.  Then using your palm, flatten the balls by lightly pressing it.  Keep aside covered. Repeat with the remaining dough. 

Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Drop a tiny ball of dough dropped in oil if it rises slowly the temperature of oil is right.  Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.  After it rises up (about 2 minutes), turn it over.  Cook for about 6 to 10 minutes till the down side gets a golden brown color.  Turn and cook the other side for another 6 minutes or till its golden brown in color.

I served mine like chat.  You can serve with just the tamarind dates chutney.

To serve:
1 Med sized onion chopped finely
1 small tomato chopped
Tamarind chutney
Green Chutney
Cilantro leaves chopped (Chopped)
Sev for decoration

Break the kachoris like we do for pani puris.  Stuff the kachoris with onion, tomatoes, green chutney & tamarind dates chutney.  You can add some cilantro leaves also, but I didnot had them.  Top with beaten yogurt/curd & sev.  Seve immediately.  Have fun.

Monday, February 8, 2010

Malai Kofta

This is one of my favorite dish in indian restaurants.  From childhood I used to eat this in restaurants and appreciate the cook who makes them really soft & like melt in mouth.  Now a days, even my 3 yr old also knows what to order in a desi restaurant first is "cheese balls in gravy". 

List of ingredients:

For the koftas
2 Red Potatoes, boiled 
1 green chilli, finely chopped
1 small carrot grated
1 cup soft & freshly made Paneer grated
2 tbsp Besan/chana flour
Salt to taste
Oil to deep fry

For the Gravy
1 red onions, medium sized
2-3 tomatoes, big size
1 tsp homemade ginger paste
3-4 green chillies ground to paste
10 cashews soaked in water for 30 minutes
1/4 cup grated paneer (Optional)
1tsp garam masala powder
1 tsp turmeric
Salt to taste
1 cup, whole milk or 1/2 cup cream

Peel the skin and cut onions to chunk pieces. Heat a tablespoon of oil in a skillet. Add onion, and saute to brown on high heat, stirring in-between.  Blanch the tomatoes to remove the skin.  Make a paste of the onions and puree the tomatoes.  Keep aside.
Make a fine paste of cashew, ginger and chillies.  Adding a little water if required.
In a bowl, mash the boiled potatoes, grate the carrot & paneer.  Add the chopped green chilli and besan flour.  Mix everything together. Shape the koftas, either round or cylindrical shape.  If making round they should be about ping-pong ball size. 
Heat oil in a kadhai or deep frying pan.  Deep fry the koftas till light brown.
Place a wide, deep pan on the stove-top. Add and heat a tablespoon of oil. When oil is hot, add the roasted onion paste, cashew paste. Saute for five minutes on medium heat, constantly stirring. Add the tomato puree, turmeric, milk or cream. Combine well. Have a taste and add salt and garam masala. Cover and simmer the sauce on medium-low heat for 5-7 minutes, stirring in-between. Avoid high heat and take care not to blacken the sauce at the bottom of the pan. When the sauce starts to thicken, turn off the heat.
Place the koftas in the serving dish, pour the gravy on the koftas 10-15 minutes before serving.  Decorate with the left out grated paneer if using.
Delicious malai kofta ready to be served with any flat bread or flavoured rice like Saffron rice or Jeera Rice.