Cabbage Dumplings - Kofta's

Ingredients :

For Dumplings :

Cabbage : 200 gms
Gram Flour : 3-4 tbsp
Carom Seeds : 1 tsp
Green chillies : 1-2 Finely Chopped
Coriander Leaves : 3 tbsp Chopped
Salt : To Taste

For Gravy :

Onions : 2 - Pureed
Tomato : 2 - Pureed
Cumin Seeds : 1 tsp
Bay Leaves : 2
Ginger : 1 inch Grated
Garlic : 3-4 Cloves Grated
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Garam Masala : 2 tsp
Salt : To Taste
Oil
Cream (optional) for Garnishing.






Recipe :
Take a bowl. Grate the cabbage in it. Add the salt, carom seeds, gram flour, chilli and coriander leaves. Mix it well and make into into a dough. Don't add water.
Heat oil for deep frying in a wok on medium flame. Make sure that the oil is not too hot or the dumplings will burn and not get cooked from inside. Take a spoonful of the dough and drop it into the oil. Fry it till it goes brown. Make dumplings like this from all the dough. Remove and strain it on a kitchen tissue to remove excess oil.

Heat 3 tbsp oil in a pan. Add cumin seeds and bay leaves. Let it crackle. Now add the ginger and garlic. Stir it till it turns brown. Add the onion paste. Saute till it turns brown. Now add the salt, turmeric, chilli powder and garam masala. Stir it well. Now add the tomato puree and cook till the oil leaves the side. Add a cup of water. Let it boil 2-3 times. Add the cream and let it boil once. Now add the dumplings and remove from flame.
Garnish with chopped Coriander Leaves and serve with Rice or Naan / Chapati.

Spinach (Palak) Kofta Curry

Spinach is one of my favourite foods. It is packed with antioxidants and vitamins, it freezes well and, without defrosting, it can be stirred into curries, chicken and rice dishes to add loads of nutrients, colour and a wonderful flavour. I don't get fresh spinach thru out the year. So mostly have to rely on the frozen or canned ones.

When I came to know about the Flavours of Punjab Event hosted by Pari of Foodelicious and Nayana of Simply Food, I decided to send this as my entry. Being born as a Punjabi, I know the relevance of Spinach and Paneer in Punjabi food recipes. So it goes.

Also sending this as my entry for the event Only Greens by Pari & Sara.

For the Kofta's :
Paneer : 250 gms
Potato : 1 boiled
Green Chillies : 1-2 (optional)
Coriander : Chopped
Salt - To taste

For the Gravy :
Onions : 2 Pureed
Tomatoes : 2 Pureed
Spinach : 1 Big bunch
Chana Dal : 2 tbsp
Ginger Puree : 1 tsp
Garlic Puree : 2 tsp
Oil : 2 tbsp
Cumin Seeds : 1 tsp
Salt : To Taste
Red Pepper : 1 tsp
Turmeric : 1tsp
Dhaniya Powder : 2 tsp
Garam Masala : 1 tsp





Recipe For Kofta :

Take a bowl. Grate paneer and potato. Add all the remaining ingredients in the bowl. Mash them all together. Make round shape dumplings. Keep aside.
Now heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them and keep it on tissue Paper to remove excess oil.

Recipe For Gravy :

Take a pressure cooker. Add spinach and half a cup water. Add the chana dal. Give it a whistle. Remove from flame and let it cool down completely. Now put it in the blender and make a coarse paste.

Heat 3-4 tbsp oil in a wok. Add cumin seeds and let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side.

Now add the Spinach paste. Stir it well. Cook on low flame for 5-7 min. Now add water for the gravy as per required consistency. Give it 3-4 boils.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.

Malai Kofta

Diwali has just gone by. I had a gr8 Diwali esp being outside India. We had organised a Diwali dinner Potluck. I wanted to make something rich and royal. So decided to make Malai Kofta. The additional reason to make this dish was that all the kids could eat it too without me having to compromise on the masala's. And we had quite a few kids including my Li'll Angel. So here goes the recipe.



To serve 4 people
Ingredients :

For the Kofta's :
Paneer - 250 gms
Khoya - 50 gms
Green Chillies - 1-2 (optional)
Coriander - Chopped
Almonds - 10-12 chopped
Raisins - 15-20
Maida - 1-2 tbsp (optional)
Salt - To taste

For the Gravy :
Onions - 2 Pureed
Tomatoes - 2 Pureed
Ginger Puree - 1 tsp
Garlic Puree - 2 tsp
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaves - 1-2
Salt - To Taste
Black Pepper - 1 tsp
Red Pepper - 1 tsp
Turmeric - 1tsp
Dhaniya Powder - 2 tsp
Garam Masala - 1 tsp
Fresh Cream - 100 ml
Kasuri Methi - 1 tsp

Recipe For Kofta :

Take a bowl and grate the paneer and khoya in it. Add all the remaining ingredients in the bowl. Mash it well. Make round shape dumplings. Heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them an keep on Tissue Paper to remove excess oil.

Recipe For Gravy :

Heat oil in a wok. Add cumin seeds and bay leaves. Let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side. Now add water for the gravy as per required consistency. Give it 3-4 boils. Now add cream and give 1 more boil. Remove from flame. Sprinkle crushed kasuri methi on top and give it a stir.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.