The Flavours of India: Cooking the Indian Way by Vanita Vij

Author:Vanita Vij [Vij, Vanita]
Language: eng
Format: azw3, mobi
Publisher: Vij Books India Private Limited
Published: 2015-12-16T05:00:00+00:00

little milk for kneading

For Gravy

400 gm spinach

3 green chillies

1 tbsp each of ginger garlic paste

2 small onions finely chopped

2 tomato chopped and pureed

½ tsp each coriander powder & degi mirch

¼ tsp each cumin powder & garam masala

1 ½ tsp kasoori fenugreek (crushed)

1 tsp lemon juice

1 tbsp gram flour

1 tbsp each butter & oil

1 tbsp cream to garnish

½ tsp salt or as per taste

METHOD

For Kofta

Mix all the ingredients for kofta except flour and semolina. Knead well to soft dough. Make small balls and roll it well. Combine flour, semolina and coat balls. Deep fry to golden colour and keep aside.

For Gravy

1. Wash spinach and chop finely. Cook spinach, green chilli and salt in one cup of water in pressure cooker for 10 minutes. Cool and blend with the hand blender. Add lemon juice and keep aside.

2. Fry onions in oil and butter till brown, add ginger-garlic paste and cook till brown. Add tomato purée, cook till oil separates, add gram flour, spinach and rest of the ingredients. Cook on slow fire for 10 minutes.

3. Before serving heat spinach curry. Place koftas in serving dish, pour hot spinach curry over koftas, garnish with cream and serve hot.

Serves for 5-6

METHI MUTTER MALAI

INGREDIENTS

1 kg chopped methi leaves(stems removed)

1 ½ cup shelled peas

1 tbsp ghee

150 gm khoya grated

½ tsp sugar

½ cup cream

½ cup cashew nut paste

½ cup milk

1 tsp kasoori methi

2- big onions

2" ginger

1 pod garlic

2 green chilies

¾ tsp salt or to taste

METHOD

1. Blanch chopped methi with pinch of salt, ½ tsp of sugar and strain. Boil onion, garlic, ginger, chilli and grind with 2tbsp of water to coarse paste.

2. Heat oil in pan, add onion mixture paste, cook till oil separates, add boiled methi and peas. Cook till peas are half done, then add khoya, milk, ½ tsp of sugar and salt, cook till peas are tender.

3. Add cashew paste and crushed kasoori methi. Cook on low flame for 5 minutes. Add cream, serve hot.

Note

You may add diced baby corns in place of peas.

Serves for 6-8

CRISPY BHINDI

INGREDIENTS

300 gm bhindi (lady finger)

1 cup rice powder

1 tbsp gram flour

½ tsp turmeric powder

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