Wednesday, May 27, 2015

Methi Mutter Malai with Koftas


For Gravy
  • 2 cups fresh methi finely chopped
  • 1 cup peas
  • 1 medium size onion finely chopped
  • 1 tbsp Garam masala ( or depending on ur spice level)
  • Salt
  • 1/2 tbsp kasoori methi
  • 2 pinches elaichi powder
  • 3 tbsp cream
  • Approx 2 cups milk
  • Some water if needed
  • For soaking and blending -
  • Handful of cashews soaked in 4-5 tbsp warm water for 10 mins
  • 4-5 cloves garlic
  • Ginger
  • 3-4 green chillies( depending how spicy u want )
  • 1/2 onion cubed

For Makhmali koftas
  • 1 cup boiled grated potatoes
  • 1 cup grated paneer
  • 3 -4tbsp gulab jamun mix or milk powder ( yes .. Adding this makes the most mouth melting koftas)
  • 1 tsp Garlic powder
  • 1 tsp Red chilly powder
  • Salt
  • 1/2 tbsp pudhina powder
  • 1/2 tsp amchoor powder
  • Salt to taste
  • Method

For Gravy

  • Firstly soak the cashews and then add garlic chillies ginger onion a bit of salt , a bit of water blend into a fine thick paste . Keep aside.
  • Heat the oil in d skillet.. Add cumin and asafetida .. Sauté onions for a minute, add chopped methi .. Sauté for 1-2 minutes , add boiled peas, masalas , salt, blended paste , cook for a minute.. Add milk , water, cream .. Cook till simmering . Add crushed kasoori methi and elaichi powder.. Cook to desired consistency.. Remember it thickens more after cooling . Add lemon if needed.
For Koftas
  • Mix everything.. Taste test and make round balls.. Fry on medium heat. 1st test by frying only one kofta .. It shouldn't break.. If it does u can adjust the kofta masala by adding 1-2 tsp cornflour.
  • Fry until golden brown .. They are yummy by themselves.. Dunking in d gravy makes them more flavorful

Aloo Baingan ki Sabzi

  • 3-4 medium sized brinjals, should be nice and firm, yet tender, diced
  • 1 potato, diced, I don't remove the skin
  • 1 tomato, diced (I use frozen and skin peeled)
  • 1 1/2 tsp each of ginger and garlic, ground or grated
  • 1 tsp rai
  • 1/4 tsp methi seeds
  • 1/2 tsp hing
  • 3/4 tsp haldi
  • 1 1/2 tsp dhania powder
  • 1 1/2 - 2 tsp chilly powder (adjust as per your spice tolerance. I use the variety that lends colour, but is not spicy)
  • 2" cinnamon stick
  • 2-3 cloves
  • 1-2 dry red chillies
  • 1 1/2 tbsp mustard oil
  • Salt to taste
  • 1 -2 tsp sugar or 1" ball of jaggery, optional
  • Chopped dhania for garnishing

Note : Potatoes should be cut slightly smaller than brinjals for even cooking.

  • Heat oil in a pan.
  • Add rai, let it splutter. Switch off the gas.
  • Add jeera, methi seeds, hing, cloves, cinnamon stick and dry red chillies.
  • Slide in potatoes.
  • Sprinkle haldi and salt. Add ginger and garlic.
  • Mix well, cook on high flame for 2-3 minutes.
  • Add brinjals, mix and cook for a couple of minutes.
  • Add dhania powder, reduce the flame to medium (as it tends to burn fast) mix and cook for a couple of minutes.
  • Add tomatoes and chilly powder. Mix well. Cook for 3-4 minutes.
  • Add water, depending on the consistency you want.
  • Bring to a rolling boil.
  • Cover the pan. Cook on high flame for 2-3 minutes to create steam inside the pan.
  • Lower to sim and cook for 7-8 minutes, giving it a gentle stir once or twice in between.
  • Open the pan.
  • Cut a piece of potato to check whether done (should be easily cut, but shape should be retained)
  • If done, add sugar/jaggery. Cook till it melts and the flavours blend together (3-4 minutes).
  • Garnish with chopped coriander.

Chana Dal Khichdi

  • 1 c chana dal, soak for 2-3 hrs
  • 1 1/4 c rice soak half an hour before starting to make
  • 2 big onions, diced small
  • 1 tbsp each of Ginger & garlic paste
  • 1 1/2 tsp ground green chillies (adjust to taste)
  • 3-4 tbsp, grated fresh coconut
  • Handful each of coriander and mint leaves, finely chopped
  • 3/3 tsp Haldi
  • 1 1/2 tsp Dhania powder
  • 1 tsp Garam masala
  • 1 1/2 tsp Rai
  • 1 tsp Jeera
  • 8-10 Peppercorn
  • 5-6 Cloves
  • 2" Cinnamon stick
  • 1-2 dry red chillies
  • 1/2 tsp Hing
  • 10-15 cashew nuts
  • 1 tbsp raisins
  • Salt to taste
  • 3/4 tsp sugar Optional
  • 1 1/2 tbsp Oil + 1 tbsp Ghee (You may reduce or cut out ghee, but will not smell the same)
  • 1/4 c + 4 1/4 c water

  • Grated fresh coconut
  • Finely chopped dhania

  • Heat oil + ghee in the cooker.
  • Add rai, let it splutter, add jeera, pepper, cloves and cinnamon, then dry chilly and hing.
  • Immediately put diced onions and saute till the edges turn light brown.
  • Add ginger, garlic, saute for a minute.
  • Add cashew and raisins, keep stirring and cook till raisins puff up.
  • Add coconut, saute for a minute.
  • Then haldi, dhania powder and garam masala, again a minute.
  • Drain chana dal and put in the cooker, add green chillies and give it a good stir.
  • Cook for a couple of minutes and add 1/4 cup water. Cook on medium flame till this water is soaked up.
  • Now add drained rice, coriander and mint leaves, salt and sugar, mix delicately so that rice grains don't break.
  • Add water (4 1/4 c). Give one final stir.
  • Bring to a boil, wipe the cooker edges with a clean rag or paper napkin and carefully close the cooker.
  • Cook on high flame till 1st pressure, lower to sim and cook for 8-10 minutes.
  • Increase flame, let off one more pressure and immediately switch off the gas.
  • Let the cooker cool down on its own, open, transfer the khichdi to a serving dish.
  • Lightly fork to separate grains.
  • Garnish with chopped dhania and coconut.
  • Do top with ghee on individual portions.
  • Ideal combination is aloo baingan and cold baghari chhaash, with some pickle and papad

Durban Mutton Curry

  • 500g mutton(bite size pieces)
  • 100ml oil
  • 1 bay leaf
  • 3 small cinnamon sticks
  • 1tsp fennel seeds
  • 1 large onion chopped
  • 1 sprig curry leave
  • 2 tsp ginger & garlic paste
  • 2tsp salt
  • ¼ tsp turmeric
  • 4 tbl mutton masala (I have a Pakistani mix which is just amazinggg)
  • 6 even sized potatoes
  • 3 sprig fresh coriander (chopped dhania)
  • 1 medium tomato
  • Use water if desired


  • Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
  • Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)
  • Add tomato (when almost cooked stir in meat and allow to sauté)
  • Turn down heat and cover saucepan
  • Cook until meat begins to fry up
  • Add the curry leaves and salt
  • Add water (if necessary) and potatoes
  • Bring to a boil, then turn down to moderate heat
  • Cook until meat is tender & potatoes are soft
  • Simmer until ready to serve
  • Garnish with dhania

Fried Basa with Herbed Mashed Potatoes, Saute' Peas and Wine,Butter and lemon Sauce


For Fish

  • 2 Basa Fillets
  • Salt
  • Black pepper 
  • Olive oil

For Mashed Potatoes

  • 4 potatoes cut in quarter
  • 3-4 tablespoons salted butter
  • salt
  • OPTIONAL: few sprigs fresh chives, minced (or other fresh herb)

For Sauce
  • 1 tablespoon fresh garlic, chopped
  • 1 tablespoon fresh shallot, chopped
  • 2 tablespoons white wine (preferably Chablis)
  • 3 tablespoons fresh lemon juice
  • 1⁄2 lb unsalted butter, cold
  • 1 pinch salt


For Mashed Potatoes
  • Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).
  • Let potatoes cool and process through a potato ricer.
  • Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes aren’t quite creamy enough, add more butter. Sprinkle fresh minced chives on top.
For Sauce

  • Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
  • Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
  • Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
For Fish
  • Pan fry on both sides for 1-2 minutes. Basa is a very delicate fish. Handle with care while Frying
Serve Fish with Sauce over it and Mashed Potatoes and Boiled peas on side.