Recipe for Chhanar Malai Kofta

Recipe for Chhanar Malai Kofta

(Cottage cheese cooked in tomato base gravy)

Ingredients

For the kofta

Chhana (cottage cheese) - 300gm

Potato- 2 pieces parboiled

Green chillies- 1 teaspoon

Coriander leaves- 1 tablespoon

Maida- 2 tablespoon

Coriander powder- 1 tablespoon

Cumin powder- 1 tablespoon

Red chilli powder- 1 tablespoon

Salt- as per taste

Sugar- 1 teaspoon

Vegetable oil- for frying

For filling

Cashew nut- 50 grams roughly chopped

Raisin- 30 grams roughly chopped

For gravy

Tomato- 3 big finely chopped

Ginger paste – 2 tablespoon

Cumin seed- 1 teaspoon

Bay leaf- 1 piece

Clove- 2 pieces

Green cardamom- 2 pieces

Cinnamon- 1 inch stick

Kashmiri red chilli powder- 1 tablespoon

Turmeric powder- 1 tablespoon

Garam masala powder- 1 tablespoon

Warm Water- 1 cup

Fresh cream- 3 tablespoon

Salt- as per taste

Sugar- 1 tablespoon

Coriander leaves- 1 tablespoon

Vegetable oil- 2 tablespoon

Method

Kofta

1.       Smash the potatoes and the chhana together into smooth dough.

2.       Put Maida, green chillies, coriander leaves, cumin powder, coriander powder, red chilli powder salt and sugar in the dough. Mix very well.

3.       In another bowl, mix the cashew nuts and raisins.

4.       From the dough, make small balls. Stuff each kofta with the cashew nuts and raisin filling.

5.       Heat oil in a wok. Fry the koftas deep brown on a medium flame.

Gravy

1.       Heat oil in a wok. Put bay leaf, clove, green cardamom, cinnamon and cumin seeds.

2.       Put tomatoes and ginger paste. Fry for a minute.

3.       Put Kashmiri red chilli powder, turmeric powder, salt and sugar. Cook till the oil separates.

4.       Put warm water. When the gravy is almost done put garam masala powder.

5.       Turn off the heat and put fresh cream in the gravy.

6.       Pour the gravy over the koftas.

7.       Garnish with fresh cream, coriander leaves and little dry fruits.

Chhanar Malai Kofta

.

8.       Serve hot. With paratha, roti, luchi and rice.

Recipe for Basic Sponge Fruit and Nut Cake.

Basic Sponge Fruit and Nut Cake

Recipe for Basic Sponge Fruit and Nut Cake.

Ingredients

Flour (Maida) - 225 gram and 2tablespoon for dusting.

Baking powder- 1 teaspoon

Butter- 250 grams and 1 tablespoon for greasing

Eggs- 4

Sugar- 250 grams

Vanilla essence- 5 drops

Milk- Half cup

Cashew nut- 3 tablespoon

Raisins- 3 tablespoon

Method

1.       Preheat an oven at 180 C. Grease a cake tin with butter and dust with flour (Maida).

2.       In a bowl beat 4 eggs one by one and vanilla essence till fluffy and forms a soft peak. Keep it aside.

3.       In another bowl beat butter and sugar till it becomes fluffy.

4.       In another bowl sieve Maida and baking powder.

5.       Mix the Maida, egg mixture and butter mixture in a separate bowl by cut and fold method.

6.       Add the milk and mix well. Coat the dry fruits with dry Maida so that it does not sink below into the cake mixture. Put the dry fruits into the cake mixture.

7.       Pour the mixture in the tin and put it in the oven. Bake for 20 minutes to 25 minutes. Bake till the skewer comes clean. Let the cake cool for 10 minutes.

8.       De-mould and cut the cake into slices and serve.

Recipe for Tomato Soup.

Recipe for Tomato Soup

Ingredients

Tomatoes- 500kg cut into quarter.

Carrot- 1piece cut into slices

Onion- 1 big cut into slices

Garlic- 1 teaspoon

Ginger- 1 teaspoon

Sugar- 1 teaspoon

Salt- as per taste

Butter-1 tablespoon

Oil- half tablespoon

Bay leaf- 1

Black pepper- 1teaspoon

Cream- 100grams

Water- 3 cups

Method

1.       First mix together sugar and cream. Then keep it aside.

2.       Heat oil and butter in a pressure cooker. Add bay leaf, black pepper and onions. Fry it till it turns translucent.

3.       Put ginger garlic and sauté for a few seconds.

4.       Put carrot slices, tomatoes and salt. Sauté for a minute. Now put 3 cups of water and pressure cook on a medium flame till 3 – 4 whistles.

5.       Remove the lid when the pressure is completely reduced and strain it. Keep the liquid separately. Remove the bay leaf. Cool the rest of the solid portion on the strainer and make a puree in a mixer.

6.       Mix the puree and the separated liquid together in a pan. Place it back on heat.

7.       Cook for another couple of minutes till there is a nice consistency.

8.       Now turn off the burner. Put the cream and sugar mixture in the soup.

Garnish with cream and serve hot with bread croutons (small pieces of toasted breads).

Tomato Soup