Ever  since I mentioned Malai Kofta here , I keep getting E-mails from the visitors of my Rasoi , for the recipe of the same.

Many wished, that i post the recipe here, but i kept overlooking those requests, since it is not a traditional Sindhi dish (Though its very popular amongst Sindhis) and just kept on sending them the recipe through emails.

But after emailing the same to many of you (and my apologies to those who are yet to hear from me) , i finally gave in and here I am sharing  this recipe with you all .

Malai Kofta is basically a Moghul Delicacy , but it is Universally popular amongst Indians  and many Non Indians too.

There are many versions of the Kofta, with the stuffing ranging from Malai(cream) and Paneer(cottage cheese) to  boiled vegetables

Here is how I always  make  Malai koftas, based on the Recipe of Mrs Lavina, who runs a cookery class nearby . Feel free to tweak the recipe as per your taste and need.

Malai Kofta( Stuffed potato Dumplings, fried and dunked in rich onion tomato curry)

Ingredients:

For Kofta (Makes 6 Koftas)

• Paneer(cottage cheese) 250 gms +50 gms for stuffing
• Potatoes 2
• All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out)
• Salt
• Thick cream(doubly thickened) or unsweetened Mawa(khoya)
• Few Kishmish (raisins), and cashew nuts for stuffing
• Green chillies 2

For Gravy

• Onions 3
• Fresh cream (optional) 2-3 tsp
• Green chillies 3
• Red Gravy 8-10 tsp (Recipe given below)
• White Gravy 7-8 tsp (Recipe given below)
• Milk 1/2 cup
• Coriander powder 1/2 tsp
• Kitchen King powder 1-2 pinch(es)
• Kasoori Methi 1/4 tsp
• Salt
• Turmeric powder

Method:

For Making Kofta :

• Grate 250 gms of  Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note i use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added,
  
• Mix salt, cornflour, All purpose flour(or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps)
• Divide the mixture into 6-7  portions
• Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again  to make a sort of stuffed ball
• Note i have made them in roll shape instead of circular (No hard and fast rules here)
• Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown
• If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either  oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture
  
• Place them on kitchen towel or tissue paper to get rid of extra oil

Method For Gravies:

Red Gravy:

• Take 3 onions, peel and slice them and deep fry in some oil till brown in colour
• Remove from oil and let the onions cool

• Grind these with 2 -3 tomatoes, ginger , garlic (4-5 cloves) , Whole garam masala(A small bayleaf, a bit of dalchini i.e cinnamon stick, 1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom)
• Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes

White gravy:

• Soak about 1  tsp of KhusKhus (poppy seeds) in few spoons of  water or milk for few hours
• Grind the seeds along with 6 -7 cashewnuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed)
• In a pan , add 1 tsp of oil and add  part of a bayleaf, and  saute it for few seconds
• Add the khuskhus paste and fry the mixture on high flame(again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk

• Simmer it for 4-6 minutes and use this white gravy for any gravy based dish

For Malai kofta Gravy :

• In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour
  
• Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around 1/2 cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out
• Add some water and let the gravy simmer for 5-8 minutes
• While serving  place the fried koftas , in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves

Since past few weeks My humble blog had been showered many awards from sweet blogger friends.I will share my happiness(awards) in next post of mine,since this is already a looooong post. Thank you all the Lovely Ladies for thinking about me while passing the awards

Indians need no introduction for this awesome  snack,which is the most sought after, deep fried , crisp Maida cone,  stuffed with scrumptious potato filling. If the name doesn’t activate the hunger spot in your brain,then you supposedly  are not fit to be called a Foodie !

There are many versions of this lovely snack,varying from stuffing of veggies to Mawa , potato to keema , but obviously a potato filling is hands down winner (atleast for me)  !

So lets straight away head to the ingredients required and the method to make Samosas !

Ingredients:

For stuffing:

• Potatoes 1/4 kg
• Salt as per taste
• Ginger a little bit
• Garlic 4-5 cloves
• Green chillies 2-3 or as per taste
• Dry coriander seeds(akha dhaniya) 1 tsp
• Fennel seeds(saunf ) 1tsp
• Cumin seeds 1 tsp
• Garam masala powder 1/2 tsp
• Boiled peas(optional) as many preferred
• Oil 2 tsp
• Chopped coriander leaves for garnishing

For Maida cone:

• All purpose flour (maida) 200 gms
• Cumin seeds 1/2 tsp
• Ajwain (carom /caraway seeds) 1/2 tspn or more
• Oil about 5-6 tsp ( using ghee yields more flaky pastry,but vegetable oil will also do)
• Salt as per taste
• Red chilly powder 1/4 tsp (more or less will do)
• Water for kneading dough(luke warm)
• Oil for frying

Method

For stuffing:

• Boil potatoes till just done.
• Let them cool and then peel and chop them into tiny chunks or you can mash it too(i prefer chunky bites)
• Boil peas (optional) and keep aside
• Dry grind ginger, garlic, fennel seeds, coriander seeds or if needed add just few drops of water
• In a pan or kadai,take 2 tspn of oil and add cumin seeds
• Let cumin change its colour to a darker shade,and then add grounded paste
• Mix it properly and saute for few seconds but don’t let it burn
• Add chopped/mashed potatoes and salt,garam masala powder and some chopped coriander leaves too
• you can add boiled peas too now
• Mix it properly and let the flavours blend on low heat for 2 minutes.Le it cool ,then this stuffing is ready to be filled in maida pastry

For Maida Cone(pastry/covering):

• Take about 200 gms of all purpose flour and add salt,carrom seeds and cumin seeds
• Add oil and mix it properly by rubbing in between plams of your hand so as to coat the oil to the flour
• This helps to make the layer crispy and flaky after frying
• Now add luke warm water bit by bit and knead a stiff dough
• Let the dough rest for atleast half hour
• Pat  the dough with rolling pin to make it soft and manageable
• Now take a small portion (about ping ball size) and roll it in oval shape .The final ROTI should be thinner than the usual phulka
• Now cut this rolled roti into half and take one portion.it will look somewhat like semicircle
• Now roll this into a cone shape,and press the overlapping sides a bit so that it can hold the stuffing
• Carefully stuff it with the potato filling pressing down the filling slightly so that even the narrow bottom of cone is stuffed
• Now apply some water with your finger to the inner side of open ends of maida layer and press it gently together so that the samosa is sealed. Confused ?? Ok so watch step by step pics here at Pearlsoffeast
• Repeat the procedure with other half semicircle roti and then with all the remaining dough
• Now heat the oil for frying in a pan or kadai
• Drop the samosa carefully but take care that oil should not be too hot or else the layer will not be smooth (bubbles will appear on surface of maida layer)
• Fry them on medium to low flame untill crisp brown
• Serve them hot with ketchup or chutney of your choice

This plate of hot and spicy samosas is going to pallavi of All Thingz  Yummy,who is hosting  Sunday Snacks – Hot n Spicy

And also to Raaga of  The singing chef for Think Spice -Think Carom seeds event