Indian Blog Recipes

8/13/2019 Indian Blog Recipes

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Homemade Naan with Malai Kofta

Another year is gone and we are all set with a new beginning,new dreams and new resolutions! The last few days of every yearare a little bittersweet for me. The days are full of celebrationsand color and smiles but in the back of your mind you alwaysthink that this is going to end very soon and life will be again backto the grind. This time was no different! All the celebrations areover, we are all back to business although still a little hung over!

But for us, although the party is over, it is not at all boring aroundhere! A lot is going on, a lot of plans in the making and a lot ofchanges waiting to happen of which I'll tell you soon. But there'sone thing that never changes here whatever be the situation and
http://www.indiansimmer.com/2011/01/homemade-naan-with-malai-kofta.htmlhttp://www.flickr.com/photos/indiansimmer/5332472908/http://www.indiansimmer.com/2011/01/homemade-naan-with-malai-kofta.html


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that is cooking and eating a lot of yummy food! I reali ed that ithas been a while since I posted some good traditional Indian foodhere so I thought of starting the year's first recipe with it!Asked Awhat he would like to eat if I plan on making something nice and

Indian and without wasting a second his answer was Naan andMalai Kofta. o Naan and Malai Kofta it is!

If you know Indian food then you know what "aan is. o I don'teven want to try and tell you how incredibly delicious, light andeasy to make this Indian bread is! I'll go there though but first letme #uickly tell you what $alai %ofta is, if you are already notfamiliar with the dish. &ou can ust call $alai %ofta an Indianvegetarian form of meatballs where potato dumplings (kofta) arefried and later cooked with a rich and creamy tomato sauce. &oucan definitely make it low fat without compromising on taste andthat's what I have tried to do here with this recipe. o let's begin
http://www.flickr.com/photos/indiansimmer/5331859385/


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with how to make fresh restaurant style Naan bread (withoutyeast) at home and then get to the recipe for Malai Kofta.


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*ow to make "aan bread at home

ervesIngredients

+ cups all purpose flour or wheat flou-+ cup of warm mil-+ cup of yogur- tsp sal

/- tsp baking powde-+ tsp baking sod-+ tbsp sugar-+ tbsp oi

These are the ingredients for dough and then you can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan and some topped with cilantro greens. o this is up tyou

Method:


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$i0 all the dry ingredients together and make a well of flour"ow mi0 milk and yogurt together and pour half of it into the well and slowly combine it togetherI don't think there's an e0act amount of li#uid that should be

added to the e0act amount of flour to make a perfect dough. o what I do is add li#uid slowly and combine it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oi on hand and then punch into the dough.1over with damp cloth and let it sit in a warm place for at least + hours

After a few hours, dust your working board, take out the dough and knead it for about +2/ minutes. 3ivide the dough into smaller balls (in this case you should get about 4 balls to make naans).


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3ust the board again and flatten the balls to make bread which isa little thick and elongated."ow sprinkle one side of the bread with whichever flavor youwant. I made cumin, minced garlic, chopped cilantro and some

simple butter naans.Brush the other side with water.*eat a thick bottom skillet or a wok or any heavy bottom pan witha lid. 5nce its nicely hot place the naan wet side down whichwould stick and cover it with a lid.6et it cook for about /7 secs or until you see bubbles on it."owcook the other side of the naan over direct flame of the burnerwith the help of tongs. 8hen you see some charred brown spotsthen you know that the naan is done.

mother some good amount of butter on your naans and whenyou taste them you'll know what a peaceful life means!

Recipe for Malai Kofta:As I said before, the traditional $alai %ofta is rich, creamy andnicely loaded with fat. But I tried to make a 9not so fatty9 versionof it. I used grated s#uash dumplings instead of potato dumplingsbut you can use all kind of vegetables. By the way, theingredients I'm going to be listing below might scare you but trustme 2 this dish is "5T complicated or difficult at all. And if you

have to drive the car to go out and buy some ingredients, do it!Its so worth the effort!


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erves :Ingredients:For Koftas:

medium si e bottle gourd or s#uash (grated and water drained)+ tsp fennel seeds+ tsp coriander seeds

tsp red pepper flakes1orn flour to bind everything together to be turned into smallerballs later

alt to taste5il for deep frying

For Gravy:

big bay leaf+ black cardamom/2 cloves

tsp cinnamon powder/2 count peppercorn


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-+ tsp cumin seedsOr instead of the 6 ingredients above, you can use a tablespoonof garam masala.

cup onion paste

+ tbsp garlic paste tbsp ginger paste+ green chili

cup tomato puree+ -+ tsp coriander powder

tsp turmeric- cup low fat cottage cheese

:24 cashews/ tbsp milk

- cup olive oilalt to taste

Method: For Kofta vegetable dumplings!


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The two ingredients that you see above are the hidden ewels ofyour dumplings! 1oarsely crush fennel seeds and coriander seedsand mi0 them with the rest of the ingredients. Add corn flourenough for everything to bind together well.$ake lime si ed balls and deep fry them in oil at a temperature ofsomewhere around /;7 deg.


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make a paste out of them.*eat oil in a pan and thrown in the onion, ginger and garlic paste.1ook it well on medium heat for about ; minutes or until thepaste turns brown in color.

"ow add salt and turmeric. The sign that your onion is well is thatas soon as you add salt, oil will start separating.Add coriander powder and tomato puree. 1ook it for another 7minutes or until all the water from the tomato is gone."ow you can add your cottage cheese. This step might seem alittle unusual to those who are used to adding heavy cream totheir malai kofta or mughlai gravy but trust me on this one! AndI'm talking about the bo0ed low fat cottage cheese which has alittle li#uid in it with cheese crumbles and not the paneer you getin Indian stores.%eep stirring until all the crumbles of cheese dissolve and thenadd cashew paste.$i0 well and at last you have to add your spices (garam masala)powder. $i0 again.Add about + -+ cups of water and let it simmer for a fewminutes. I like my gravy a little thick, if you want it thinner addmore water.

Throw in the kofta balls and give it a #uick boil. (In case of potatokoftas I cook the gravy seperately and then pour it over the koftas

before serving or else they tend to get soggy if left in gravy for awhile.)?n oy your koftas with homemade naans or rice!


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Vegetable Stew - Kerala style with AapamCategory - Quick dinner, Stew, Regional Cuisine of IndiaTime Taken - Under 20 minutes for stew and over a minute er aa amStew serves 2-! eo le generously

Ingredients:2 otatoes, "oiled, eeled and cu"ed2 cu s small cauliflower florets#$2 cu fres% $ fro&en green eas

# ts oil!-' cloves2 green cardamoms#( stick cinnamon# - 2 green c%illies, sliced#$2 ts ginger s%redded2 s rigs curry leaves

a inc% of turmeric owder#$2 ts sam"ar owder )o tional*#$2 ts salt# cu coconut milk

Directions

In a an, lace over #$2 cu water wit% t%e cauliflower florets and green eas+ Cover wit% tig%t fitting lid and "oil for '- minutes, until "ot% veggies are tender yet cris + ee aside+

In a wok, %eat t%e oil+ Stir in t%e w%ole s ices and t%en t%e c%illies, ginger and curry leaves+ .fter !0 seconds, add t%e cu"ed otatoes, easand cauliflower along wit% t%e water used for "oiling+ Season wit% salt, turmeric owder and sam"ar owder+ Stir well+ /nce t%is comes to asimmer, add a cu of coconut milk+ et t%is come to a gentle simmer and t%en remove from flame+

1or .a ams - I used t%e ready Rice alaa am mi3 )1ine rice flour wit% yeast* to "e reconstituted wit% water, salt and a inc% of sugar+

ee t%is covered for over an %our+

4rease a ts of oil on a rounded aa am an or any non stick an+ 5i e wit% a tissue to s read t%e oil all over t%e surface+ /n a moderately %otan, our a ladle of t%e "atter, and rotate t%e an around to s read t%e "atter into a circle+ Cover and cook on medium flame+ .a ams are

cooked only
http://4.bp.blogspot.com/_EgVv33RL6zY/R5l5ARof9oI/AAAAAAAAAos/Jqiev-5Ns8c/s1600-h/vegstew.jpg

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