ALL Paki/Indian :sshot:Hot:sshot: Recipe

DIRTY<>THIRTY · 05-17-2008, 06:02 PM

Masala fish finger

* 300 gms fish (king fish, pomfret)
* 1 tsp curd
* 4 tsp red chilli powder
* 1 tsp cornflour
* 1 tsp black pepper powder
* 1 1/2 tsp lemon juice
* 1 tsp coriander powder
* 1 tsp ginger garlic paste
* 1/4 tsp turmeric powder
* bread crumbs for coating
* salt to taste
* Oil for frying

Directions

1. Clean the fish, remove the bone & cut them in to lengthwise.
2. Add all the ingredients in a bowl & mix it as a paste.
3. To that paste add fish strips & marinate for 15 minutes
4. Roll the masala coated fish strips over bread crumbs. Pat the strips gently to remove the breadcrumbs.
5. Fry it in a oil (shallow or deep fry)

DIRTY<>THIRTY · 05-17-2008, 06:04 PM

Masoor Dal

* 2 cups Masoor dal
* 1 cup chopped onions
* 1 cup chopped tomatoes
* 2 green chillies
* 1 tsp ginger garlic paste
* 1/2 tsp turmeric powder
* 1/2 jeera powder
* 1/2 tsp chilli powder
* 1 tsp corriander powder
* 2 tsp lime juice
* Salt
* Little seedless tamrid
* Water
* Corriander leaves

Directions

1. Firstly soak masor dal for atleast 1-2 hours.
2. Heat oil in a pan and add in it finely chopped green chillies and ginger -garlic paste.
3. Add on chopped onions and cook till light pink.
4. Add in chopped tomatoes and all other dry spices except lime juice.
5. Cook well till juice seperates, now add in it the masoor dal and little water and cook till tender and done.
6. Lastly stir in it lime juice and garnish with corriander leaves.
7. Serve hot with Chapati and salad.

DIRTY<>THIRTY · 05-17-2008, 08:50 PM

Dahi Bhalle

1 cup Black gram (split)(washed)
2 lbs. Yoghurt
1 tbsp. Cumin powder(roasted)
2 tbsps. Red Chili Powder
1 tbsp. Black Salt
1 tbsp. Ginger
2 tbsps. Coriander leaves
Tamarind Chutney to taste(optional)
Chutney to taste(mint)
Salt to taste
Sugar to taste
Vegetable Oil for frying

Directions

1. Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste.
2. Whisk into a batter with Â½ tsp. salt.
3. Make a very light butter-milk by mixing a cup of curd with 6 cups of water. Add salt (1 tsp), roasted cumin powder(2 tsp), Roasted red chili powder(1 tsp) and black salt(2 tsp), mix well and keep aside.
4. Heat oil in a pan. Drop one tbsp. of batter in flat round shape into Heated oil and fry until light golden.
5. Put fried bhallas into butter-milk and let them soak about 2 to 3 hours atleast.
6. Drain, squeezing out the butter-milk between the palms of your hands.
7. Whisk Yogurt well with sugar and salt to taste.
8. To serve, place the bhallas on a plate and cover with whisked yogurt.
9. Add Mint chutney and Tamarind chutney(these are optional).
10. Sprinkle red chili powder, black salt and roasted cumin powder. Garnish with coriander leaves.

DIRTY<>THIRTY · 05-17-2008, 08:53 PM

Vegetarian Jambalaya

* 6 cups vegetable stock or water
* 1/4 cup olive oil
* 1 cup finely chopped onions
* 1/2 cup finely chopped yellow bell pepper
* 1/2 cup finely chopped red bell pepper
* 1/2 cup finely chopped celery
* 1 tbsp minced garlic
* 2 cups rice
* 2 cups diced tomatoes
* 2 cups quartered cremini mushrooms
* 100 gms okra (lady finger), halved lengthwise
* 100 gms whole baby carrots, tops removed and scrubbed
* 1 small zucchini, sliced into 1/2-inch thick half circles
* 1 bay leaf
* 1 tablespoon chopped fresh thyme leaves
* 2 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp cayenne pepper
* 1/4 cup chopped fresh parsley leaves

Directions

1. In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm.
2. In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes.
3. Add the garlic and rice to the pan and cook, stirring, until the rice is toasted and coated with oil, 3 to 4 minutes.
4. Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes.
5. Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil.
6. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the rice grains are plump and tender.
7. Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste.
8. Serve immediately.

DIRTY<>THIRTY · 05-17-2008, 08:56 PM

Thandai (Nut Milk)

* 2 glasses of whole milk
* 1 cup water
* 1 tbsp blanched almonds
* 1 tbsp istachios
* 6 cashew nuts
* Powdered cardamom, Cinnamon - a pinch each
* Honey or sugar as per taste

Directions

1. Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes
2. Make a fine paste of all the nuts along with the heated spices.
3. Mix this paste with the other spices into the milk and stir well.
4. You can strain the paste from a damp cloth, set over a clean bowl. Otherwise also it tastes very gud.
5. Mix the honey or sugar and chill.
6. Serve in glasses with crushed ice.

DIRTY<>THIRTY · 05-17-2008, 09:00 PM

BBQ flavored chicken

* 1 whole chicken cut in 4 pieces
* 1 tbsp garlic paste
* 1 tbsp ginger paste
* salt to taste
* 1 tsp red chili powder
* 1/2 tsp turmeric powder
* 1/2 tsp garam masala
* 3 tbsp yogurt
* 1 tsp papaya paste
* 1 piece of coal

Directions

1. Wash chicken properly and mark with knife
2. Mix all ingredients to make a paste
3. Marinate chicken for about 2 - 3 hours or over night
4. In a vessel, heat 1 tbsp oil and put chicken pieces side by side with all it's marinate
5. Cover and let it cook at medium to low flame
6. Check often and keep turning
7. Cook until all water is absorbed
8. Now burn coal on fire and put in a cup or plate
9. Place it over chicken and pour some oil on koila cover immediatly (you can mix some water into oil)
10. Open at dinner table

DIRTY<>THIRTY · 05-17-2008, 09:03 PM

Beetroot Halwa

Ingredients

* 3 tbsp Ghee
* 3 Beetroots (medium)
* 2 cups Sugar
* 6 cups Milk
* 1/2 tsp Cardamom powder
* 2 pinches Nutmeg powder
* Dryfruits of your choice

Directions

1. Wash and cut the top and bottom of Beetroot (peel of the skin if needed) and grate it.
2. Heat ghee in heavy bottom pan or pressure cooker, add grated beetroot and fry for 5-6 mins. then add milk to cover the beetroot (add more that 6 cups if needed).
3. Let it be cooked for 1/2 hrs. or put in pressure cooker and cook it until 3-4 whistles.
4. Then add sugar. You can add condensed milk if you want in that case cut the amount of sugar to half or add more if u like it sweet.
5. Let it cook until all the milk is absorbed and sugar is dissolved, about 1/2 hrs.
6. Add caradmom powder, nutmeg powder and dryfruits and serve it hot or cold.

DIRTY<>THIRTY · 05-17-2008, 09:05 PM

Batata poha

* 2 cups thick poha

* 1 tbsp oil
* 1/2 tsp mustard seeds (rai)
* 1/2 tsp cuminseeds(jeera)
* 1/2 cup potato, peeled and chopped fine
* 1/2 cup onions, finely chopped
* 6 to 8 green chillies finely cut
* 10 curry leaves,1 tsp sugar,1/4 tsp turmeric(haldi),
* salt to taste,1 bunch corriander finely chopped(for garnish)
* 1 cup sev (besan sev fried in oil)
* 4 lemon wedges

Directions

1. Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.
2. Heat oil in a non stick pan and add the mustard seeds and cummin seeds.
3. When the seeds crackle add the curry leaves and add green chillies and stir for 1 minute.
4. Add the onions and saute till the onions turn golden brown.
5. Add potatos, turmeric powder, salt and a littlewater. cover and heat on medium flame till the potatos are cooked. add poha,sugar and salt(remember that you have added salt for potatoes earlier.)
6. mix well so that the tastes get blended.
7. Serve hot garnished with lemon wedges, corriander and sev.

DIRTY<>THIRTY · 05-17-2008, 09:08 PM

Crunchy curd rice

For rice:

* 1-cup rice
* 2 ½ cups milk
* ½ cup curd.

for tadka:

* 2 tsp oil
* ½ tsp mustard seeds
* 1 tsp split black gram dal
* 2 red chillies
* 1 tsp jeera
* 1 tbsp cashewnuts
* 10-15 fresh curry leaves

for dressing:

* 1 tbsp finely chopped cucumber
* 1 tbsp finely chopped carrot
* 1 tbsp finely chopped apple
* 1 tbsp finely chopped coriander
* 10-12 black g****s
* salt as per taste

Directions

* Wash and soak rice in sufficient water for 10 mins.
* Now drain the water and add milk and pressure-cook for an extra 5 mins than regular rice
* Lightly mash the rice when still hot. Cool and add salt and curd.
* Heat oil and fry all the ingredients for tadka and pour into the rice and mix well.
* Add all the ingredients for dressing and mix very well.
* Adjust salt as per taste. Cover and keep aside for 1hour.
* Serve with fried potato chips.

DIRTY<>THIRTY · 05-29-2008, 10:03 PM

Malai Kofta Curry

Ingredients:

1.Hundred grams green peas,

2.Hundred grams finely chopped cauliflower,

3.Hundred grams finely chopped french beans,

4.Hundred grams finely chopped carrots,

5.250 grams boiled and mashed potatoes,

6.Two tbsps bread crumbs,

7.One bread slice soaked in water,

8.One tbsp garam masala,

9.One tbsp chilli powder,

10.Half tbsp lemon juice,

11.Oil for deep frying and

12.Salt to taste

Ingredients To Make Paste:

1.Nine cloves garlic,

2.One inch piece ginger,

3.Five-six green chillies,

4.750 grams tomatoes,

5.Three onions,

6.Four cloves,

7.Two small sticks cinnamon,

8.One tbsp cornflour,

9.One tbsp sugar,

10.One tbsp garam masala,

11.One tbsp chilli powder,

12.Four tbsps butter and

13.Salt and pepper to taste

Ingredients For Baking:

1.One tbsp fresh cream and

2.Half tbsp grated cheese

Method For Koftas:

1.Boiling the peas,steam the cauliflower,french beans and carrots in a pressure cooker without adding water.

2.Adding the vegetables and peas to the potatoes,make a dough.

3.Add one tablespoon of bread crumbs and bread slice.

4.Adding the paste,garam masala,chilli powder,lemon juice and salt,make the mixture into kofta balls.

5.Roll the koftas into the remaining bread crumbs and deep fry in oil till golden brown.Keep aside.

Method For Gravy:

1.Putting the tomatoes in hot water for 10 minutes,remove and blend into a puree.

2.Blend the onions in a liquidiser with very little water.

3.Heating the butter,add the onions and stir fry for five minutes till light brown.

4.Now adding cloves,cinnamon and above paste,fry again for two minutes.

5.Adding the tomato puree,cook for two minutes.

6.Add 1 teacup of water and boil for 3 to 4 minutes.

7.Pouring the mixture into a blender,add the cornflour and sugar and again blend.

8.Add the garam masala,chilli powder,salt and pepper to the above mixture.Cook for five minutes.

How To Serve:

1.Arranging the koftas in an ovenproof dish,pour the gravy and fresh cream over the koftas.

2.Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 drgree,until the cheese melts.

05-17-2008, 06:02 PM	#1 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	ALL Paki/Indian :sshot:Hot:sshot: Recipe Masala fish finger * 300 gms fish (king fish, pomfret) * 1 tsp curd * 4 tsp red chilli powder * 1 tsp cornflour * 1 tsp black pepper powder * 1 1/2 tsp lemon juice * 1 tsp coriander powder * 1 tsp ginger garlic paste * 1/4 tsp turmeric powder * bread crumbs for coating * salt to taste * Oil for frying Directions 1. Clean the fish, remove the bone & cut them in to lengthwise. 2. Add all the ingredients in a bowl & mix it as a paste. 3. To that paste add fish strips & marinate for 15 minutes 4. Roll the masala coated fish strips over bread crumbs. Pat the strips gently to remove the breadcrumbs. 5. Fry it in a oil (shallow or deep fry)

05-17-2008, 06:04 PM	#2 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Masoor Dal * 2 cups Masoor dal * 1 cup chopped onions * 1 cup chopped tomatoes * 2 green chillies * 1 tsp ginger garlic paste * 1/2 tsp turmeric powder * 1/2 jeera powder * 1/2 tsp chilli powder * 1 tsp corriander powder * 2 tsp lime juice * Salt * Little seedless tamrid * Water * Corriander leaves Directions 1. Firstly soak masor dal for atleast 1-2 hours. 2. Heat oil in a pan and add in it finely chopped green chillies and ginger -garlic paste. 3. Add on chopped onions and cook till light pink. 4. Add in chopped tomatoes and all other dry spices except lime juice. 5. Cook well till juice seperates, now add in it the masoor dal and little water and cook till tender and done. 6. Lastly stir in it lime juice and garnish with corriander leaves. 7. Serve hot with Chapati and salad.

05-17-2008, 08:50 PM	#3 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Dahi Bhalle 1 cup Black gram (split)(washed) 2 lbs. Yoghurt 1 tbsp. Cumin powder(roasted) 2 tbsps. Red Chili Powder 1 tbsp. Black Salt 1 tbsp. Ginger 2 tbsps. Coriander leaves Tamarind Chutney to taste(optional) Chutney to taste(mint) Salt to taste Sugar to taste Vegetable Oil for frying Directions 1. Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. 2. Whisk into a batter with Â½ tsp. salt. 3. Make a very light butter-milk by mixing a cup of curd with 6 cups of water. Add salt (1 tsp), roasted cumin powder(2 tsp), Roasted red chili powder(1 tsp) and black salt(2 tsp), mix well and keep aside. 4. Heat oil in a pan. Drop one tbsp. of batter in flat round shape into Heated oil and fry until light golden. 5. Put fried bhallas into butter-milk and let them soak about 2 to 3 hours atleast. 6. Drain, squeezing out the butter-milk between the palms of your hands. 7. Whisk Yogurt well with sugar and salt to taste. 8. To serve, place the bhallas on a plate and cover with whisked yogurt. 9. Add Mint chutney and Tamarind chutney(these are optional). 10. Sprinkle red chili powder, black salt and roasted cumin powder. Garnish with coriander leaves.

05-17-2008, 08:53 PM	#4 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Vegetarian Jambalaya * 6 cups vegetable stock or water * 1/4 cup olive oil * 1 cup finely chopped onions * 1/2 cup finely chopped yellow bell pepper * 1/2 cup finely chopped red bell pepper * 1/2 cup finely chopped celery * 1 tbsp minced garlic * 2 cups rice * 2 cups diced tomatoes * 2 cups quartered cremini mushrooms * 100 gms okra (lady finger), halved lengthwise * 100 gms whole baby carrots, tops removed and scrubbed * 1 small zucchini, sliced into 1/2-inch thick half circles * 1 bay leaf * 1 tablespoon chopped fresh thyme leaves * 2 tsp salt * 1/2 tsp black pepper * 1/4 tsp cayenne pepper * 1/4 cup chopped fresh parsley leaves Directions 1. In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm. 2. In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. 3. Add the garlic and rice to the pan and cook, stirring, until the rice is toasted and coated with oil, 3 to 4 minutes. 4. Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes. 5. Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil. 6. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the rice grains are plump and tender. 7. Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste. 8. Serve immediately.

05-17-2008, 08:56 PM	#5 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Thandai (Nut Milk) * 2 glasses of whole milk * 1 cup water * 1 tbsp blanched almonds * 1 tbsp istachios * 6 cashew nuts * Powdered cardamom, Cinnamon - a pinch each * Honey or sugar as per taste Directions 1. Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes 2. Make a fine paste of all the nuts along with the heated spices. 3. Mix this paste with the other spices into the milk and stir well. 4. You can strain the paste from a damp cloth, set over a clean bowl. Otherwise also it tastes very gud. 5. Mix the honey or sugar and chill. 6. Serve in glasses with crushed ice.

05-17-2008, 09:00 PM	#6 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe BBQ flavored chicken * 1 whole chicken cut in 4 pieces * 1 tbsp garlic paste * 1 tbsp ginger paste * salt to taste * 1 tsp red chili powder * 1/2 tsp turmeric powder * 1/2 tsp garam masala * 3 tbsp yogurt * 1 tsp papaya paste * 1 piece of coal Directions 1. Wash chicken properly and mark with knife 2. Mix all ingredients to make a paste 3. Marinate chicken for about 2 - 3 hours or over night 4. In a vessel, heat 1 tbsp oil and put chicken pieces side by side with all it's marinate 5. Cover and let it cook at medium to low flame 6. Check often and keep turning 7. Cook until all water is absorbed 8. Now burn coal on fire and put in a cup or plate 9. Place it over chicken and pour some oil on koila cover immediatly (you can mix some water into oil) 10. Open at dinner table

05-17-2008, 09:03 PM	#7 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Beetroot Halwa Ingredients * 3 tbsp Ghee * 3 Beetroots (medium) * 2 cups Sugar * 6 cups Milk * 1/2 tsp Cardamom powder * 2 pinches Nutmeg powder * Dryfruits of your choice Directions 1. Wash and cut the top and bottom of Beetroot (peel of the skin if needed) and grate it. 2. Heat ghee in heavy bottom pan or pressure cooker, add grated beetroot and fry for 5-6 mins. then add milk to cover the beetroot (add more that 6 cups if needed). 3. Let it be cooked for 1/2 hrs. or put in pressure cooker and cook it until 3-4 whistles. 4. Then add sugar. You can add condensed milk if you want in that case cut the amount of sugar to half or add more if u like it sweet. 5. Let it cook until all the milk is absorbed and sugar is dissolved, about 1/2 hrs. 6. Add caradmom powder, nutmeg powder and dryfruits and serve it hot or cold.

05-17-2008, 09:05 PM	#8 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Batata poha * 2 cups thick poha * 1 tbsp oil * 1/2 tsp mustard seeds (rai) * 1/2 tsp cuminseeds(jeera) * 1/2 cup potato, peeled and chopped fine * 1/2 cup onions, finely chopped * 6 to 8 green chillies finely cut * 10 curry leaves,1 tsp sugar,1/4 tsp turmeric(haldi), * salt to taste,1 bunch corriander finely chopped(for garnish) * 1 cup sev (besan sev fried in oil) * 4 lemon wedges Directions 1. Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside. 2. Heat oil in a non stick pan and add the mustard seeds and cummin seeds. 3. When the seeds crackle add the curry leaves and add green chillies and stir for 1 minute. 4. Add the onions and saute till the onions turn golden brown. 5. Add potatos, turmeric powder, salt and a littlewater. cover and heat on medium flame till the potatos are cooked. add poha,sugar and salt(remember that you have added salt for potatoes earlier.) 6. mix well so that the tastes get blended. 7. Serve hot garnished with lemon wedges, corriander and sev.

05-17-2008, 09:08 PM	#9 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Crunchy curd rice For rice: * 1-cup rice * 2 ½ cups milk * ½ cup curd. for tadka: * 2 tsp oil * ½ tsp mustard seeds * 1 tsp split black gram dal * 2 red chillies * 1 tsp jeera * 1 tbsp cashewnuts * 10-15 fresh curry leaves for dressing: * 1 tbsp finely chopped cucumber * 1 tbsp finely chopped carrot * 1 tbsp finely chopped apple * 1 tbsp finely chopped coriander * 10-12 black g***s salt as per taste Directions * Wash and soak rice in sufficient water for 10 mins. * Now drain the water and add milk and pressure-cook for an extra 5 mins than regular rice * Lightly mash the rice when still hot. Cool and add salt and curd. * Heat oil and fry all the ingredients for tadka and pour into the rice and mix well. * Add all the ingredients for dressing and mix very well. * Adjust salt as per taste. Cover and keep aside for 1hour. * Serve with fried potato chips.

05-29-2008, 10:03 PM	#10 (permalink)
DIRTY<>THIRTY [R][O][L][A] Join Date: Jun 2007 Location: [AFGHANISTAN] Posts: 3,737 Thanks: 469 Thanked 1,410 Times in 861 Posts Reputation: 50000	Re: ALL Paki/Indian :sshot:Hot:sshot: Recipe Malai Kofta Curry Ingredients: 1.Hundred grams green peas, 2.Hundred grams finely chopped cauliflower, 3.Hundred grams finely chopped french beans, 4.Hundred grams finely chopped carrots, 5.250 grams boiled and mashed potatoes, 6.Two tbsps bread crumbs, 7.One bread slice soaked in water, 8.One tbsp garam masala, 9.One tbsp chilli powder, 10.Half tbsp lemon juice, 11.Oil for deep frying and 12.Salt to taste Ingredients To Make Paste: 1.Nine cloves garlic, 2.One inch piece ginger, 3.Five-six green chillies, 4.750 grams tomatoes, 5.Three onions, 6.Four cloves, 7.Two small sticks cinnamon, 8.One tbsp cornflour, 9.One tbsp sugar, 10.One tbsp garam masala, 11.One tbsp chilli powder, 12.Four tbsps butter and 13.Salt and pepper to taste Ingredients For Baking: 1.One tbsp fresh cream and 2.Half tbsp grated cheese Method For Koftas: 1.Boiling the peas,steam the cauliflower,french beans and carrots in a pressure cooker without adding water. 2.Adding the vegetables and peas to the potatoes,make a dough. 3.Add one tablespoon of bread crumbs and bread slice. 4.Adding the paste,garam masala,chilli powder,lemon juice and salt,make the mixture into kofta balls. 5.Roll the koftas into the remaining bread crumbs and deep fry in oil till golden brown.Keep aside. Method For Gravy: 1.Putting the tomatoes in hot water for 10 minutes,remove and blend into a puree. 2.Blend the onions in a liquidiser with very little water. 3.Heating the butter,add the onions and stir fry for five minutes till light brown. 4.Now adding cloves,cinnamon and above paste,fry again for two minutes. 5.Adding the tomato puree,cook for two minutes. 6.Add 1 teacup of water and boil for 3 to 4 minutes. 7.Pouring the mixture into a blender,add the cornflour and sugar and again blend. 8.Add the garam masala,chilli powder,salt and pepper to the above mixture.Cook for five minutes. How To Serve: 1.Arranging the koftas in an ovenproof dish,pour the gravy and fresh cream over the koftas. 2.Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 drgree,until the cheese melts.

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