Bhindi Masala or Masala Okra

Bhindi Masala or Masala Okra

Serves: 2-3 persons

Ingredients:

• 2½ cup chopped bhindi or Okra
• 1 tablespoon coriander powder
• ½ tablespoon cumin powder
• 1 teaspoon amchoor powder
• ½ teaspoon sugar
• Salt to taste
• 1 onion
• 3 tablespoon oil
• ½ teaspoon cumin seeds
• 1 tablespoon chopped cilantro
• 2 tablespoon fresh grated coconut

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Method:

1. Wash bhindi properly and dry it completely on a paper. Cut the bottom and top part of okra. Cut rest of the okra diagonally. Slice the onions.
2. Heat 1 tablespoon oil in a pan and add half cut okra. stir continiously for 10 minutes on low-medium flame. Remove okra from the pan and drain on a paper. Do the same procedure with rest of the cut okra by adding one more tablespoon of oil.
3. Get a plate and add stir fried okra. Add red chili powder, coriander powder, cumin powder, amchoor powder, salt, and sugar. Mix everything with your hands gently. All the spice powders should get mixed well with okra.
4. Heat a tablespoon of oil in a pan and add cumin seeds. Add sliced onion. Stir it until it gets cooked. Add fried okra to the pan and mix with onions. Cook for another 10 minutes. Check the salt and add if necessary. Add grated coconut and chopped cilantro.
5. Serve hot with whole wheat roti or naan.

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Malai Kofta

Malai Kofta

Serving: 2-3 persons

Ingredients:

For the gravy:

• 1 cup grated tomato
• 2 teaspoon poppy seeds
• 6 teaspoon broken cashews
• 4 teaspoon fresh grated coconut
• ½ inch ginger
• 1 teaspoon garam masala
• ½ cup cream
• 1 teaspoon red chili powder or green chili paste
• 1 tablespoon beaten yogurt
• ½ teaspoon clove and cinnamon powder each
• ⅓ cup oil
• Salt to taste

For the Kofta:

• 2 teaspoon milk powder
• 2 teaspoon cornstarch
• 4-5 small potatoes, boiled and mashed
• Salt to taste
• 1 teaspoon garam masala
• 1 teaspoon raisins
• 1 teaspoon tutti fruity
• 1 cup grated paneer
• Oil for frying

Method:

Kofta:

1. Mix mashed potatoes, garam masala, corn strach, milk powder, tutti fruity, salt, raisins and grated paneer into a bowl. Mix everything and make equal medium sized balls out of it.
2. Heat oil in a pan and add few koftas into the oil gently. Deep fry them until they are golden brown from all the sides. Remove from the oil using a spatula and drain them on a paper. Keep them aside untill gravy is cooked.

Gravy:

1. Add poppy seeds, cashews, coconut, ginger, and tomato in a blender. Make a fine smooth paste.
2. Heat oil in a pan. Add pinch of sugar and red chili powder. Add the paste in a oil and stir it continiously. The raw smell of the paste should be gone. This process may take 20 to 30 minutes. Do not burn it.
3. Add red chili powder, salt and garam masala. Mix everything. Add cream and stir the gravy for 5 minutes.
4. Add little hot water to the gravy according to the consistency you want and mix it. Add beaten yogurt, clove and cinnamon powder. Cook for another 2 minutes.

To serve:

1. Arrange koftas in a serving bowl. Pour gravy all over the koftas. Garnish with grated paneer or cream and some tutti fruity. Serve hot with paratha.