North Indian recipes

Malai Kofta

| Rekha Vengalil

A North Indian specialty where cottage cheese is delicately spiced and simmered in a Creamy Sauce.

Recipe source – Vahrehvah

You need –

  • For the Kofta
    • Paneer /cottage cheese – 1/2 cup, grated
    • Potato –2 large, boiled and mashed
    • Green chili –1, minced
    • Coriander leaves – finely chopped, 2 tablespoons
    • Garam masala – 1/4 teaspoon
    • Salt to taste
    • Oil for deep frying
    • Corn flour – for coating the koftas
  • For the gravy
    • Onion –1 medium, finely chopped
    • Ginger-garlic paste -1 teaspoon
    • Tomato  – 2 medium sized tomatoes, Chopped
    • Turmeric powder -1/4 teaspoon
    • Coriander powder – 3 teaspoon
    • Red chili powder – 1.5 teaspoons or to taste
    • Cumin seeds – 1/4 teaspoon
    • Garam masala powder – 1/2 teaspoon
    • Dried fenugreek leaves – 1 teaspoon
    • Fresh Cream -1/4 cup
    • Cashew nut – 30 grams, soaked in water
    • Salt to taste
    • Oil as required
How to –
 
Kofta
 
In bowl, put all the ingredients under “For Kofta” and make a lump free and soft dough (Do not add any water). Make equal sized ball and roll them on the corn flour to coat.
 
Heat oil in deep frying pan and fry them till golden brown/light brown. Remove and drain on kitchen paper. Set aside.
 
Gravy
 
Heat oil in a pan. Add the onions and cook till soft. Tip the ginger-garlic paste and sauté till the raw smell is gone. Add coriander powder, turmeric powder, chili powder and cook till the oil start to separate.
 
Now add the tomatoes and cook till it mushy. Turn off the heat and once the onion-tomato mixture is cool, blend into a smooth paste.
Heat the sauce pan, add 2 teaspoons of oil. Add the cumin seeds and allow to crackle. Add the onion-tomato paste, fenugreek leaves. 1/2 cup and salt to taste and cook for 3-4 minutes.
 
Add the cashew paste, cream and water if needed to adjust the consistency and bring to a gentle simmer. Add the Koftas and turn off the heat. Sprinkle the chopped coriander leaves and garam masala. Cover and allow to sit for a few minutes before serving.
 
Serve with Flavored rice or Indian flat bread.
 
Please note – The original recipe uses shahi jeera instead of cumin seeds. Since I didn’t have them I used cumin seeds.

Kadai Tofu

| Rekha Vengalil


You need –

  • Tofu – 150 grams, cut into thick strips
  • Bell peppers – 2 small, chopped into chunks (I used Green and yellow peppers)
  • Onions – 1 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • ginger- garlic paste – 1.5 teaspoons
  • Paprika – 1 teaspoon
  • Dried fenugreek leaves – 2 teaspoons
  • Whole spices –
    • Coriander seeds – 2 tablespoons
    • Red dried chilies – 3-4 or to taste
    • Cloves – 1
    • Cumin seeds – 1/4 teaspoon
    • Peppercorn – 1/4 teaspoon.
    • Cardamom – 1
    • Cinnamon – 1 small stick
  • Fresh coriander leaves – to garnish
  • Oil – as required
  • Salt to taste

How to –

Blend to fine powder all the ingredients under “Whole spices”. Pan fry the Tofu  slices till light golden on both side.
 
Heat the oil in a kadai/skillet, add the dry spice powder, paprika and sauté till fragrant. 
 
Add the onions and cook till translucent. Add garlic-ginger, tomato and salt. cook for 3-4 minutes or till the oil start to separate.
Tip in the  Tofu, fenugreek leaves.  Turn the heat to high and mix well for about 3-4 minutes. Add about 1/4 cup of hot water.reduce the heat to medium-low for 4-5 minutes or till the gravy is thick stirring frequently.
 
Add bell pepper, coriander leaves and mix well to combine. Cook briefly.

 

 
Turn off the heat and serve hot with Indian flat bread or rice.
 

Dal Palak

| Rekha Vengalil

You need –

  • Mung dal/split pigeon peas – 1/2 cup
  • Red chili powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Water – 1 – 1.5 cups or as required
  • Spinach – 1 bunch, chopped
  • Black mustard seeds – 1/2 teaspoon
  • Onion – 1 medium, finely chopped
  • Garlic – 2-3 cloves, minces
  • Ginger – Minced, 2 teaspoons
  • Tomatoes – 1 small, finely chopped
  • Garam masala – 1/2 teaspoon
  • Oil – 1 tablespoon
  • Salt to taste
 How to –

In a pressure cooker, add the lentils, chili powder, turmeric powder, water and cook till done. set aside.

Heat oil in a pan, add the mustard seeds and once they start to sizzle, add the onion, ginger and garlic. Stirring continuously till the onions turn translucent. Now tip the garam masala and cook till fragrant. Add the tomatoes and stir from a few seconds.

Add the cooked dal, salt to taste and water too adjust the constancy as required. Stir in the spinach, cover and cook till the spinach is cooked through about 2-3 minutes.

Serve hot with rice or roti.

 

 

Kashmiri chicken curry

| Rekha Vengalil
 Kashmir, the heaven on earth as it’s also called because of the natural beauty is equally famous for its food. The famous rogan josh, pilaf/pulav and the list goes on. The most notable ingredient is the meat. They are very particular about marinating and seasoning the meat to ensure the best of taste. A Kashmiri friend of mine had long told me about the secret to ensure the best taste is to dry roast the spices than use the store-brought ground spices which I follow till date.
Over to the recipe, this delicately flavored creamy curry with nuts and saffron is sure a must try. The best part was dry roasting the spices as said above. It just fills your house with a wonderful aroma. 


You need –

  • Chicken – 1/2 kilo, cut into bite medium pieces
  • Cardamom pods – 3 nos
  • Coriander seeds – 1 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • cinnamon stick – 1 cms
  • Clove – 1
  • Pepper powder – 1/2 teaspoon
  • Onion – 1, finely chopped
  • garlic & ginger paste – 2 teaspoons
  • Green chili – 1. slit
  • Blanched almonds – 1/3 cup
  • Shelled pistachios – 1/4 cup
  • Thick yogurt – 1/2 cup
  • Saffron threads – 1/4 teaspoon, soaked in 2 teaspoons of hot water
  • Chicken stock – 1/4 cup
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Dry roast the whole spices (Coriander seeds, Cumin seeds, cinnamon stick, clove) till fragrant. Blend into a fine powder. Set aside. Ground the almonds and pistachios in the blender and set aside.

Heat oil in a pan and cook the onions till golden brown. Add the garlic-garlic paste, green chili and the chicken pieces and fry for 4-5 minutes. Add the spice powder and mix well. Add the stock, salt to taste and simmer covered for 15- 20 minutes. 

Stir in the ground almonds and pistachios onto the yogurt and add this to the chicken. Tip in the saffron too. Reduce the heat and simmer uncovered for 10 minutes or till chicken has cooked through.

 Serve with Rice or any Indian flat bread.