Friday, December 6, 2013

Malai Koftha



About Malai:


Malai is an Indian cooking ingredient. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.[1] The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content.
Malai is used in such recipes as the famous Ras malai, Malai Kofta dumplings, and the sweet Malai Kulfi.


Ingredients:


Oil - 2 Tablespoons
Cumin Pd- 1 Tablespoons
Ginger Garlic Paste- 1 Tablespoons
Garam Masala- 1 tsp
Cream- 1/2 Cup
Coriander Pd- 2 Tablespoons
Coriander Chopped - 1/4 Bunch
Chopped Chilly - 2 Piece
Onion- 2 Numbers
Paneer Grated - 1 Cup
Red Chilli Pd- 1 Teaspoons
Salt - To Taste
Turmeric - 1 Pinch
Shah Jeera - 1Teaspoons
Grated Mix Vegetable- 1 Cup (staring it in muslin cloth and remove all water,veggies should be dry)
Grated Boiled Potato- 1 Cup
Cashew/pista Or Almonds- 20Grams
Tomato- 2Numbers

Method:


1.Mash the potatoes, mixed vegetables, paneer and mix together. Add the  spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up} Season with salt.
                         
 2.Make this dough into balls and put 1/2 a tsp of the nuts and  mix in the center of each ball. Roll into perfect rounds.  Coat it with some cornflour or all purpose flour.

3.Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.

 4. Drain on paper towels and keep aside..                          
 For the gravy, first heat the 2 tbsp of oil in a deep pan and fry the onions till light brown.                          
 5.Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander,  and red chilli powders.
                             
 6.Heat oil add black cumin or shah Jeera
                           
 7.Put this paste back into the pan and fry till the oil begins to separate from the masala.                          
 8. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water)      to this masala to form a sauce/gravy. Mix well. Season with salt.                    
   
 9.Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
                         
 10.Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will  give good creamy texture·                          
 
11.Gently add the koftas to this sauce/gravy and stop cooking .....                        

12.Turn off the fire and sprinkle the garam masala and chopped coriander  all over the top of the dish....

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