A major influence on Indian cuisine is the Muslim method of cooking,the Mughlai style,which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron,almonds,cashewnuts,poppy seeds,elachi,dalchini and jaiphal to name a few ,liberal use of desi ghee and tandoor.Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughalai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish,be it the paneer kebab,meat kebabs or mutton kurma.
Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach,potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach,onions,tomatoes and cashewnut paste.Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.
Palak Kofta Recipe
Ingredients:
For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1" ginger piece minced
salt to taste
2 slices of bread
Mix all the above ingredients and make small lemon sized balls,roll them in corn flour/bread crumbs and deep fry in oil.
For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)
Heat ghee in a cooking vessel and add the shah jeera and let them pop.Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn.Add the ginger garlic paste and fry for another 2-3 mts.Add red chilli pwd and combine.
Add the tomato puree and let it cook over slow fire till the ghee seperates.
Add the palak paste and the cashewnut paste and combine .Add a cup of water and salt.Cover and cook for 10-12 minutes on low heat.Stir once in a while.
Lastly add the garam masala and mix well.Turn off heat.
Just before serving,spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional).Serve with hot rotis or naan.If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.
This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantilising , irresistable dish that will have your family or guests licking their fingers..:)
Recipe Source:Adapted from an Indian cooking magazine
Weekends are generally barbaque times at our home and we did have a great kebab mela ..if I may say so..:) with colorful succulent pieces of paneer kebabs and delicious chicken tikkas ,on Sunday evening.Some of the marinated paneer pieces were still sitting in my refrigerator and the sudden announcement of an arrival of a guest,I knew it was time for another barbaque...:).Paneer Kebabs are marinated paneer pieces grilled or barbaqued in a traditional tandoor along with onions,tomatoes and capsicums(bell peppers.Away from the monotony,I tried my hand at 3 different marinades,each imparting a different color and taste to the paneer.The subtlety and balance of the flavors, infused in the paneer pieces along with crunchy vegetables makes paneer kebabs,a delicious appetizer or starter.
Tri-Colored Paneer Kebabs RecipeIngredients:Yellow Colored Paneer Kebabs 8-10 paneer pieces (cut into a 2" squares)4-5 tbsps hung curds1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)1 tsp amchur pwd or lemon juicebig pinch turmeric pwd –(give yellow color to the paneer)salt to tasteMarinate the paneer pieces in the above marinade for 2 hours in the refrigerator.Red Colored Paneer Kebabs8-10 paneer pieces (cut into a 2" squares)1 tsp red chilli pwd – (gives red color to the paneer)1 tsp ginger garlic paste1/2 tsp kasoori methi (optional)4-5 tbsp hung curds1 tbsp lemon juicesalt to tasteMarinate the paneer pieces in above marinade for 2 hours in the refrigerator.Green Colored Paneer Kebabs8-10 paneer pieces (cut into a 2" squares)Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1"ginger piece,1 tbsp lemon juice and salt.
Marinate the paneer in this paste for 2 hours in the refrigerator.This marinade gives a green shade to the paneer.
Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades.I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.I used my traditional earthen stove or home tandoor called "kumpati" (with charcoal) to grill/barbaque the paneer.I did not brush the paneer with oil before grilling.So absolutely no fat was using in the cooking process.Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they dont burn and cook them till they are soft and attain a light golden shade.Serve with green chutney or tomato ketchup.
An absolutely delicious,melt-in-the mouth,low-carb,healthy appetizer or starter with refreshingly crunchy vegetables!
This is my entry to VKN's Virtual Cooking Competition.That is if I am still eligible to participate as 10th midnight was the deadline...:).My second entry to the VCC Q1 2006 is Charcoal Grilled Pomfret in the category of (Non-Veg) Appetizer. Food,Food Blogs,Indian Cooking,North Indian Recipes ,VCC-Q1 2006
An aromatic Indian culinary enticement that is an absolute delight to the sweet-toothed is Badam Kheer, a milk based dessert/drink where ground almonds are cooked in milk and sugar and flavored with saffron and cardamom.Its not-so-creamy texture,mild nutty flavor of almonds, aromatic rich flavor of saffron and cardamom make it a delicious sweet drink after a dinner party or a spicy meal.
Badam Kheer Recipe
Ingredients:
25 almonds (badam pappu)
1 litre milk
1/4 cup water
1/2 cup sugar
4-5 crushed green cardamoms
10-15 strands saffron soaked in warm milk
Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity.Ensure that you stir so that it doesnt burn.
Add the cardamom pwd and stir well.Turn off heat.
Soak saffron strands in some warm milk and stir it well and add it to the kheer.
Garnish with silvered almonds and serve chilled.
Note:Badam Kheer,which is one of my family's favorite drink , can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam.I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity.You can use low fat milk or half and half.The sugar quantity can be adjusted to your choice.It can also be served warm.
Almonds are highly nutritious and are essential nuts for growing children and also give a glow to our skin.Badam Kheer,a family favorite dessert drink ,joins my list of Indian Drinks And Sharbats and I would also like to share this Indian dessert recipe with Indira's series on Indian Sweets 101 Food,Food Blogs,Indian Drinks And Sharbats,Indian Sweets 101,Flickr
A major influence on Indian cuisine is the Muslim method of cooking,the Mughlai style,which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron,almonds,cashewnuts,poppy seeds,elachi,dalchini and jaiphal to name a few ,liberal use of desi ghee and tandoor.Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughalai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish,be it the paneer kebab,meat kebabs or mutton kurma.
Palak Kofta Recipe
