Tuesday, June 19, 2007

Mughlai Malai Kofta

It is a dish, I often call as a soft and crispy dumplings in a creamy white gravy. Mughlai food (or food eaten by Mughal rulers) is known for the richness. It has a distinct aroma and taste of ground and whole spices. Mughals used to eat food in lot of style and all their dishes used to be rich in fats, proteins and carbohydrates. It makes a very tasty side dish which u can serve it with naan or roti or even pita bread.

Preparation time : 30 mins
Cooking time : 45 mins

For the Koftas:

1/2 cup of vegetables (Beans, Carrots, Cauliflower, Peas)chopped and parboiled with a pinch of sugar.
2 boiled potatoes smashed or grated
100gm of paneer grated
2 Green chilli paste or chopped finely
1 tbsp of cornflour
1 cup bread crumbs
salt to taste
1 tbsp chopped corainder
Oil for deep frying

For the Gravy:
2 onions ground to paste
2 green chillies, 4 cloves of garlic, 1 inch of ginger - ground to paste
1 tbsp of khus-khus(poppy seeds) - Soak it in water for 20 mins. sieve the water out and grind the seeds into fine paste.
10-12 pieces of cashews. Soak it in warm milk for 10 mins and then grind it into paste.
Make a powder of 1/2 tsp jeera, 2 cloves, 1 dalchini(cinnamon), 2 cardamom, 1 bay leaf, 8 -10 pepper corns (Spice Powder).
2 tbsp of curd
salt to taste
1/2 tsp of cornflour mix it in 1 cup of milk
2 tbsp of oil

For the Koftas:
Mix all the Ing specified above and make dough without water.
Roll it into small balls.
Deep fry in hot oil in high flame till they are cooked. Remove it on paper towel to remove the excess oil.

For the Gravy:
1. Take oil in a pan. when the oil is hot add the onion paste. Fry for few mins till it is translucent.
2. Add ginger/garlic/green chilli paste.
3. When the aroma arises then add the khus khus. Mix it for 5 mins.
4. Add the spice powder , add curd. Mix well till the curd is absorbed .
5. Add the cashew paste, add the salt to taste.
6. Add the cornstarch mixture.
7. The gravy will begin to thicken . You can also add some malai to thicken it some more. Mix in some water if necessary.
8. When the gravy comes to a boil, add the koftas. Garnish with Corainder leaves.
9. Serve the mughlai malai koftas with naan or roti

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.


Susheel Bokdia said...

Hiee bhabi...
I shall try this dish on my cooking turn this thursday :)


Jyoti said...

Hi Athika,
Today for lunch i prepared two of your recipes:Paneer makhani and rajasthani vegetables.both turned out delicious!
I have been visiting food blogspots for a year now and this is my very first comment on a dish i tried.
What makes your blog different is that your recipes call for minimum or very basic ingredients and also that you have pictures of every step of the process.
My dishes today look exactly like the pictures on your site!!:)
Thank you..and i will visit often.

parul said...

hi athika!
i can simply say....awesome :)

kanu said...

hey athika,
i m a rajasthani too,i lived in bikaner for 28 yrs..i really miss each & everthing of rajasthan specially the cuisines of rajasthan..i loved all u'r recipies specially the churma .
presently i m residing in longisland,ny,USA

Anonymous said...

wow...it's great!!! I have already made it 3 times. Thanks