Back from the Break with...Veg Kofta

After absconding from the blogosphere for almost 2 years, I am back with one of my all time favorite dishes...Kofta!
First a quick update on the last couple years...
Soon after my last post on Ciabatta, we found out that we have another precious munchkin on his way into our family. Siddhant came into our lives on the morning of Ganesh Chaturthi...Sept 1st 2011.In fact all my nausea and morning(and noon and night and midnight) sickness was the reason I didn't cook much and therefore blog much. Once he was born, I had my hands so full with the 4 yr old and the newborn that blogging pretty much was off my to-do list. Also, since both Shekhar's mom and my mom were here last year, I was barely cooking. I was just basking myself in their immense affection and pampering...
After that we had a 3 month period of nomadic lifestyle while we remodeled our house. We had some water damage in the kitchen that lead to a complete remodel of the entire first floor of our home. As painful as the 3 months were, I now have a brand new kitchen....built custom to my needs and taste and most of all EXTREMELY FUNCTIONAL. I will do a separate post soon showing off my dream kitchen...
Now life is back to normal and the routine with the kids is a like a well oiled machine. Its a priceless delight watching Anirudh and Siddhant grow up and I don't intend to miss a minute of it....

Coming to the recipe of the day....

Ingredients: 1 large Onion
2 large Tomatoes
1/4 cup Grated paneer
1 large Potato
1/4 cup Peas
1/4 cup Carrots
1/4 cup Beans

2 tsp Turmeric
2 tsp Red Chilli Powder
3 small Green Chillies
1 tsp Garam Masala
1 tsp Kitchen King
1 tsp Kitchen King
2 pc Bay Leaf
2 pc Moti Elaichi
1 tbsp Fresh Cream
1 pinch Kasoori Methi
2-3 tbsp Maida
Dhania for Garnish
Oil, Ghee, Salt, Sugar


Method
For the Kofta:
Pressure cook or steam and mash all the vegetables and mix in the grated paneer.
Add salt, a pinch of turmeric, 1 finely chopped green chilli, 1 tsp red chilli powder and some finely chopped dhania leaves.
Mix all the ingredients into a thick dough and make small balls with the palm of your hand.
Dissolve the maida in about 1/2 cup of water and remove any lumps. Add a pinch of salt.
Heat a cup of oil in a small kadhai for frying the koftas.
Dip each kofta inside the maida mixture and coat all sides. Let it sit in the maida for about 30 seconds.
Slowly drop them one by one into the hot oil. Make sure there is sufficient room in the oil.
Frying too many koftas at once could make them break in the oil.
Once they are fried to a golden brown color, remove and set in a paper towel.

For the gravy:
Finely chop the onions, tomatoes, green chillies.
In a skillet, heat about 2 tsp of ghee or white butter and let the jeera splutter in it.
Add the onions, green chillies and a tsp of sugar and saute until it caramelizes.
Add the kasoori methi, Garam Masala Turmeric, Kitchen King, Bay Leaf, Elaichi and 1 tsp Red Chilli Powder and saute until the raw smell disappears.
Add the tomatoes and cook until they are pulpy. Add salt.
Simmer for about 5-8 minutes.
Take about 3 Tbsp of this gravy and grind into a fine paste in the processor and add it back to the skillet.
Drop in the crisp Koftas in to the gravy, season with fresh Dhania and a dash of cream, and serve.

Vegetable Biryani

Like I mentioned in my previous post, we had a nice Sunday lunch a couple weekends ago with family that featured some delicious Makai Bhari Mirchi, Vegetable Biryani and some soothing Gujrati Dal. My version of vegetable biryani doesn't call for any yogurt (like traditional ones do) because DH is not a fan of the flavor it brings to the biryani. Here are some pictures from the family table and the recipe for the biryani.

Ingredients

Main	Spices/Tadka	Generic
1/2 head Cauliflower	2 Bay Leaves	Ghee
1 cup Peas	1 Moti Elaichi	Salt
1 cup Carrots	1/2 tsp Kalo Jeera	Sugar
1 cup Beans	1 tsp Jeera
1 cup Bell Peppers	1/2 tsp Whole Black Peppers
1 large Onion	1 tsp Biryani Masala
2 large Tomatoes	1/2 tsp Turmeric
1 cup Paneer	1 tsp Red Chilli Powder
2 cups Basmati Rice	Garam Masala
	Cashews
	Fresh Dhania
	Saffron

Method
Cook 2 cups basmati rice with 1 and a 1/4 cup water in a rice cooker. Add a tsp of ghee so the grains do not stick together.
As soon as the rice is cooked, spread it on a wide plate and let it cool.
Cut the cauliflower head into medium florets.
Cut the rest of the vegetables into long thin strips.
Finely slice the onions lengthwise.
Finely chop the tomatoes.
In a pan heat 2-3 tbsp butter/ghee and roast the bay leaves, moti elaichi, jeera, kalo jeera and black peppers on low-medium heat for a couple minutes.
Add all the vegetables except onion and tomatoes and saute on medium heat.
Add the biryani masala, salt, turmeric, and red chilli powder. Keep tossing.
Add the grated paneer, finely chopped tomatoes, salt to taste and cook only till the vegetables are half cooked.
Carmelize the onions with a tsp of sugar in 2-3 tbsp of butter. Cook on low heat until they are dark brown. Take care not to burn them.
In an oven safe pot, grease the sides with some ghee.
Spread a layer of rice topped with a layer of the vegetable mix.
Sprinkle some garam masala on top and again add a layer of rice.
Continue until all vegetable and rice is used up.
Add a few strands of saffron to a tbsp of warm water and let it sit for a couple minutes.
Sprinkle some saffron water on the top and spread the carmelized onions as the top most layer.
Cover with an oven safe dish cover or just aluminium foil.
Pre-heat the oven to 350 degrees.
Cook the biryani in the oven at 350 degrees for about 25 minutes.
Garnish with roasted cashews, fresh dhania and serve hot.

Dry Manchurian

Ingredients

Main	Spices/Tadka	Generic
1 head Cauliflower (OR)	Soy sauce	Oil
15-20 Baby Corn	4-6 Green chillies	Salt
Corn Flour	Black Pepper
3-4 Scallions	1 tsp Red Chilli Powder
Schezuan Sauce
Stir-Fry Sauce

Method
This recipe can be made with either cauliflower or baby corn.
If using cauliflower, cut it into 1 inch florets.
In a bowl, add 4 tbsp Corn Flour, 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of fershly ground black pepper, salt and 1 cup water.
Mix well to form a lump-free paste.
Boil water in a pot and cook the cauliflower/baby corn for just 2 minutes and strain immediately. Let the vegetables cool a little.
Heat oil in a wok for frying.
Dip each cauliflower/baby corn in the spiced batter and let it sit in the batter for 1/2 a minute or so and then drop them in the hot oil.
Fry until golden on all sides and remove and drain on a paper towel.
Fry all the vegetables and set aside.
Finely chop the green chillies and scallions incuding the green part.
In a skillet, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Add in the fried manchurians just before serving and toss well to coat all sides.
Garnish with fresh scallions and serve.

Pav Bhaji

Ingredients

Main	Spices	Seasoning	Generic
2 large Potatoes	1 tsp Red Chilli Powder	Fresh Dhania	Oil
1/2 head Cauliflower	2-3 tbsp Pav Bhaji Masala	Lemon Juice	Salt
2 medium Carrots	1 tsp Turmeric		Butter
1 cup Peas	1 tbsp Grated Ginger
1 large Onion	1 tnsp Minced Garlic
2 large Tomatoes
1 large Capsicum
Laadi Pav

Method
Cut all the vegetables except onions tomatoes and capsicum into large pieces and pressure cook them for about 3 whistles.
Finely chop the onion, tomatoes and capsicum.
In a heavy bottom pan, heat 2 tbsp oil and saute the garlic and ginger for a minute.
Add the onions and saute until its pink nad translucent.
Add the capsicum and tomatoes and cook on medium low flame until the capsicum starts to shrink and the tomatoes turn mushy.
Add the turmeric, salt, pav bhaji masala and red chilli powder and cook until it loses the raw smell.
Mash all the vegetables together and add them to the pan.
Cook until the vegetables are well blended with the masalas.
Add 2-3 tbsp of salted butter and let it simmer without stirring for about 10 minutes.
Turn the heat off.
In a cup, melt some salted butter and add a pinch of salt and pav bhaji masala.
Split each pav in the center.
Heat a skillet and roast the pav on both sides with the spiced butter.
Assemble a plate with two pieces of pav, some bhaji and garnish with finely chopped onions, dhania and lemon juice and serve hot.

Aloo Gobhi

Ingredients

Main	Spices	Seasoning	Generic
3 medium Potatoes	2 tsp Jeera	Fresh Dhania	Oil
1 small head Cauliflower	3 slit Green chillies	Fresh Lemon	Salt
1 medium Onion	1 Bay Leaf		Sugar
2 medium Tomato	1 Moti Elaichi
	1 tsp Turmeric
	1 tsp Red Chilli powder
	1 tsp Dhania Jeera powder
	1 pinch Kasuri Methi
	1 pinch Kitchen King
	1 tbsp Sabji Masala

Method
Peel the skin off the potatoes and cut into 1-inch cubes.
Chut the cauliflower into 1-inch florets.
Cut the Onion and Tomatoes also into large pieces.
In a microwave safe bowl, add the potatoes and a cup of water and microwave for about 3-4 minutes.
In a heavy bottom skillet, add 3-4 tsp oil and splutter the Jeera.
Add the bay leaf and mori elaichi and saute for a few seconds.
Add the Onions and a tsp of Sugar and saute on medium flame for about 3-5 minutes.
Add the tomatoes and cook until they start to get a little mushy.
Add all the masalas, salt and 1 tsp Oil and cook for a few minutes until the oil starts to separate.
Add in the cauliflower and potatoes and toss well to coat the masala evenly.
Cook this covered on medium flame for about 15 minutes stirring every now and then.
Once the vegetables are cook, roast on medium flame to let it lose the water and get a little crisp.
Garnish with fresh Dhania and lemon juice and serve hot with Rice/Roti.

Gobhi Tamatar

Ingredients

Main	Spices/Tadka	Generic
1 head Cauliflower	1 tsp Jeera	Oil
2 large Tomatoes	3-4 Curry Leaves	Salt
	1 pinch Hing
	1 pinch Turmeric
	1 tbsp Sambar Powder
	Fresh Dhania

Method
Cut the Cauliflower into 1-inch florets.
In a Kadhai, add 2-3 tsp oil and when hot, add the Jeera and let it splutter until dark.
Add Hing, Turmeric and the Kadhi Patta.
Add the cauliflower and cook it on a medium flame occassionally stirring until almost cooked.
Chop the tomatoes into 1 inch pieces and add them to the cauliflower.
Add Salt and Sambar Podi.
Mix and cook for a minute and then add 3 cups of water.
Cover and cook on a medium flame for another 10 minutes.
Season with Dhania and serve.

Notes:
This dish can also be made with peas. Just add them along with the cauliflower for a more colorful dish.

Cauliflower Matar

Ingredients

Main	Spices/Tadka	Generic
1 head Cauliflower	1 tsp Mustard Seeds	Oil
1 cup Peas	3-4 Curry Leaves	Salt
	1 pinch Turmeric
	1 pinch Hing
	2 tsp Red Chilli Powder

Method
Cut the cauliflower into 1-inch florets.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing, Turmeric and Red Chilli powder.
Add the Cauliflower and Peas and cook on a medium flame until tender.(About 10-15 minutes)
Toss until nice it starts browning and serve.

Cauliflower Bhaji

Ingredients

Main	Spices/Tadka	Generic
1 head Cauliflower	1 tsp Mustard Seeds	Oil
	3-4 Curry Leaves	Salt
	1 pinch Turmeric
	1 pinch Hing
	2 tsp Red Chilli Powder

Method
Cut the cauliflower into 1-inch florets.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing, Turmeric and Red Chilli powder.
Add the Cauliflower and cook on a medium flame until tender.(About 10-15 minutes)
Toss until it starts browning and serve.