ahmi

Carrot - 1
Beans - 6
Onion - 1
Green Peas - fistfull
Beetroot - 1/4

Oil - 1/2 tsp
Saunf / Sombu - 1/4 tsp
Green Chilli's - 2
Ginger - 1 inch size

Corriander powder - 1 tsp
Corn Flour - 1 tsp
Maida - 2 tbsp (mixed with 3 tbsp's of water)


1. Toast 2 slices of bread, trim the corners, cut into small pieces and grind them into coarse powder.Now Bread crumbs are ready. you can also use readily available Bread crumbs from the bakery shops.

2. Boil the Potatoes, peel its skin, Mash them finely, refrigerate for 1 hour atleast.
Finely chop the other Vegetables.

3. Steam cook the finely chopped carrot, beans, green peas and beetroot. after steam cooking, cool and mash them all together. strain the excess liquid from the vegetables.

4. Heat 1/2 tsp oil in a pan, add saunf, ginger, green chilli's and saute them. then add finely chopped onions and fry till it turns light golden colour. Now add salt to taste, Garam masala and corriander powder and mix well with the onions.

5. Now add steam cooked and strained Vegetables to the pan and mix well with onions and masala's.
cook on low flame, till there is no moisture content.


7. Remove from flame and let the vegetables get cooled down.

8. Add 1 tsp corn flour to the vegetables and mix with your hands. Then Dip 2 slices of bread in water, squeeze the water and just add the bread pulp to the vegetables and mix well with hands. knead them all together.
9. Then pinch a lemon sized vegetable mix and shape them in round shape. use cookie cutter to shape or a bangle. or even a round shaped tumbler.


11. Arrange the wrapped cutlets in a plate and cover them with cling flim or with foil sheet. store the plate in fridge for about 30 minutes at least. You can store even overnight and thaw it for 30 minutes before frying.

12. Heat 1/4 cup of oil in a pan and Deep fry the cutlets, till they turn into golden brown colour in medium flame.

13. Remove the Cutlets on Tissue paper, serve with tomato ketchup. a cup of Masala Chai will make a nice pair!

1.If serving for kids, you can use green chilli paste instead of finely chopped green chilli's.

Chana is favourite at home. I have tried this Pindi Chana twice before, its easy to prepare and comes out Tasty. No wonder TH likes this very much. I was wondering why Pindi is first name for this dish. on googling, i found, This Dish is also called as Rawalpindi Chana or Pindi Chole.

Addition of Anardana seeds and Tea makes this dish quite unique. Anardana seeds is nothing but dried pomegranate seeds. it adds up taste in dishes like this.



Ingredients:

Kabuli Chana - 1 cup ( Soaked overnight)
Onion - 1
Tomatoes - 2
Ginger - 1 inch size
Ginger Garlic paste - 1tsp
Green Chilli's - 2
Lemon - 1/2

Chole Masala - 1 tsp
Garam Masala - 1 tsp
Corriander Powder - 1 tsp
Tea Bag - 1

Oil - 1 tbsp
Cumin - 1/4 tsp

To Roast and Grind:

1 tsp Cumin
1 tsp Anardana seeds ( dried pomegranate seeds)


Method:

Soak the Chana Overnight or if you forgot to soak, soak the Chana in warm water for atleast 2 hours in an hotbox. Then Pressure cook the chana with a pinch of cooking soda for upto 5 whistles.

Finely chop the Onion and Ginger. Slit the Green chilli's into thin strips.

Boil 2 tomatoes in a cup of water for 5 mins or Microwave at Very High for 5 minutes. cool it, remove the skin of tomatoes and grind them into Tomato Puree.

Dry Roast the Cumin and Anardana seeds and powder them finely. set aside.

Take a fistfull of chana, add little water and grind it into a paste.

Heat 1 tbsp oil in a pan, add 1/4 tsp Cumin seeds and let it roast. add Ginger, Green Chilli and Onion. saute them till onions turn golden colour. Add Ginger-Garlic paste, then add the tomato paste and saute furthur.

Add Garam Masala, Chole Masala, Corriander powder and cumin-anardana powder and mix well with the onion-tomato mix.

Add Cooked Kabuli Chana and wrap them up with the masala's. Add salt to taste. and 1/2 cup of water. add chana paste and mix well. add water if you need it little watery.

Insert a Tea bag into the pan for 2-3 minutes and discard the tea bag. Remove the chana from flame.

Garnish with chopped corriander leaves. add little lemon juice over the pindi chole while serving.

Serve this Pindi Chana with Chapathi, Roti or even with Poori's.

Malai Kofta is such a Rich Dish with Lots of Cream. Ofcourse Deep Fried Kofta's makes it Rich. As i mentioned in my earlier post, We made this Malai Kofta at Our Cooking Session. It turned out Yummy and very Tasty. Recipe may look Lengthy, but once you start making, you can finish off soon.


For Kofta:

Makes about 12 small Kofta's


Ingredients:

2 Large Potatoes
125 gms Paneer
2 Green Chilli's
1 tsp Garam masala
2 tsp's Bread Crumbs
2 tsp's Corn Flour
2 tsp's Milk Powder
Salt to taste
1 tbsp Chopped Corriander Leaves
Oil to Deep Fry (1 cup of oil)

To stuff inside the Kofta's:

2 tbsp Cashew bits
2 tbsp Dry Grapes


Method:


1. Pressure Cook the Potatoes upto 4 or 5 whistles. peel the skin of the potatoes and mash them.

2. Grate the Paneer very finely. also chop the Green chilli's finely.

3. In a Large Bowl, Add the mashed Potatoes, Grated Paneer, finely chopped Green Chilli's and chopped corriander leaves & mix well.

4. Add salt to taste, Garam masala, Bread Crumbs, Milk Powder and Corn Flour and mix well.

5. Knead them all together. knead, as we do our chapathi dough. Shape them into small balls.

6. Make a dent on the kofta ball's, stuff it with one cashew bit and 2 dry grapes. likewise stuff all the kofta balls. Each Kofta ball should be of a medium lemon size.

7. Heat 1 cup of Oil in a Pan. Fry the Kofta's 2 or 3 at a time. Make sure to reduce the flame while adding the kofta balls. deep fry the kofta, till it turns into golden colour. [Frying them reminded me of doing gulab jamun, so use the same technique while we fry gulab jamun's]

8. Remove the Kofta's to a tissue paper and then add to the Gravy just before serving.


For Gravy:

Ingredients:

Onion  - 1
Tomatoes - 3
Cashews - 4
Badam - 4
Ginger-Garlic Paste - 2 tbsp
Green Chilli's - 2

Kashmiri Chilli Powder - 2 tsp
Turmeric Powder a pinch
Garam Masala - 1 tsp
Kitchen King Masala - 1 tsp
Kasuri Methi - 2 tsp
Fresh Cream - 1/2 cup (75 ml)

Butter - 1 tbsp
Cloves - 2
Cinnamon - 1 inch size
Bay Leaf - 1
Chopped Corriander Leaves - 2 tsp to Garnish

To Bake:

Fresh Cream - 2 tsp
Grated Cheese - 2tsp


Method:

1. Chop the Onion and Grind them into Paste by adding 1/3 cup water.

2. Boil the Tomatoes in a Cup of Water for about 5 minutes, till they remove their skin. cool them and Blend the tomatoes alone into Tomato Puree.

3. Soak the Cashews and Badam iin Hot water for about 1 hour. Remove Badam Skin and Grind the Badam and Cashews with little water into a fine paste.

4. Grind the Ginger-Garlic Paste and Green Chilli's together into a fine paste. add little water to grind.

5. Heat Butter in a Pan, add cloves, cinnamon, Bayleaf and fry them. Add Onion Puree and Fry till the raw smell of onion leaves. it takes at least 3 minutes in medium flame.

Then add the the Ginger-Garlic-Green Chilli Paste and saute it for another 2 minutes.

Add the Tomato Puree and mix well. Let the mix all come together and leave them to reset in pan at slow flame for another 2 - 3 minutes.

6. Add Turmeric Powder, Kashimiri Chilli Powder, Garam Masala, Kitchen King Masala and Kasuri Methi. add salt to taste to the pan and mix well.

7. Add the Cashew-Badam paste and mix well. add 1/2 cup water to get the desired Gravy Consistency.

8. Finally add the Fresh Cream. Remember to add the Fresh Cream at slow flame. Let the Gravy Thicken. Add little water or milk to dilute the gravy a little bit.

9.Transfer the Gravy to the serving bowl. preferably a oven proof bowl. add 2 tsp fresh cream at top and sprinkle cheese over the gravy. Bake or Grill the gravy for 4 minutes till the cheese melts.

10. Add Chopped Corriander Leaves to Garnish.

Serve with Roti's or Chapathi's.

I tried this easy cake from joy of baking. Its such a easy breezy cake. This Cake dont call for Butter, yet it turns out moist and tastes great.

Ingredients:

6 Egg's (seperated)
1 Cup Powdered Sugar
1 tsp Vanilla Extract
1 tbsp Water
1 Cup All Purpose Flour
2 tsp's Mixed Fruit Jam for topping



Method:

(1) Pre-Heat the oven to 180C for 10 minutes.
      Grease the Cake Pan and set Ready.

(2) Seperate the Egg Whites and Egg Yolks.
      Make Sure that the Egg's are at Room Temperature before you get start.
      Seperate the Sugar into three parts. 1/2 cup as 1 part and 1/4 cup as 2 other seperate parts.

(3) Sift the Flour and mix with 1/4 cup of Sugar
     
(4) Beat the Egg Yolks with 1/2 Cup Sugar with Electric Hand mixer for about 5 minutes at high speed, till    they turn Fluffy and it changes its colour.
Add in the Vanilla Extract and Water. Sift the Flour + Sugar mixture in.

(5) In Another Bowl, Beat the Egg Whites until foamy. Add in 1/4 cup of Sugar and beat till soft peaks are formed. Now mix the Egg Whites with the Egg Flour Mixture and fold them all together.

(6) Pour the Batter on the Cake Pan.

(7) Bake the Cake for 30 - 35 minutes untill the Cake is baked perfect or check when toothpick inserted comes out clean or not. if not bake for another 5 - 10 minutes.


(8) Let the Cake Cool. Apply Jam over the Cake and slice them int pieces.

(9) If desired, Dust Powdered Sugar above the Cake.

Cake tastes better the Same day.

Enjoy making this Fat-Free Cake!

Iam happy, that we friends started our Interactive Cooking Session. We have decided to try few recipes on every friday. I play the Instructor Role and we are really having fun and food at every session. Today is the second friday we met and so far 4 recipes have been tried. We all put our ideas, while cooking and that makes the session quite usefull to everyone. So our Interactive Cooking Session sounds great isnt it.

We choosed to prepare this kofta, unfortunately we could'nt find bread crumbs.  so we toasted 2 slices of wheat bread and trimmed its edges. cut the bread into small pieces and we powdered in mixie and got bread crumbs. it just worked perfect!!


Potato Paneer Kofta:

Makes about 12 small Kofta's

Ingredients:

2 Large Potatoes
125 gms Paneer
2 Green Chilli's
1 tsp Garam masala
2 tsp's Bread Crumbs
2 tsp's Corn Flour
2 tsp's Milk Powder
Salt to taste
1 tbsp Chopped Corriander Leaves
Oil to Deep Fry (1 cup of oil)

To stuff:

2 tbsp Cashew bits
2 tbsp Dry Grapes


Method:

Pressure Cook the Potatoes upto 4 or 5 whistles. peel the skin of the potatoes and mash them.

Grate the Paneer very finely. also chop the Green chilli's finely.

In a Large Bowl, Add the mashed Potatoes, Grated Paneer, finely chopped Green Chilli's and chopped corriander leaves & mix well.

Add salt to taste, Garam masala, Bread Crumbs, Milk Powder and Corn Flour and mix well.

Knead them all together. knead, as we do our chapathi dough. Shape them into small balls.

Make a dent on the kofta ball's, stuff it with one cashew bit and 2 dry grapes. likewise stuff all the kofta balls. Each Kofta ball should be of  a medium lemon size.

Heat 1 cup of Oil in a Pan. Fry the Kofta's 2 or 3 at a time. Make sure to reduce the flame while adding the kofta balls. deep fry the kofta, till it turns into golden colour. [Frying them reminded me of doing gulab jamun, so use the same technique while we fry gulab jamun's]

Remove the Kofta's to a tissue paper and then serve.

Serve with ketchup or use the kofta's in biryani or in Malai Kofta.

So you can guess what my next post is going to be.

Notes:

You can also add a drop of fresh cream and then cashew bits and dry grapes for stuffing.
Anyway stuffing is optional.

Bread Crumbs, corn flour and milk powder all act together as binding agent. Bread Crumbs or Corn flour is a must for these kofta's.

If you dont have bread crumbs, toast 2 bread slices. trim its edges and cut the bread into pieces. grind the bread pieces in mixie to get bread crumbs.