Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

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.
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Methi Paratha

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Methi Paratha

Serving: 3-4 persons

Ingredients:

  • 1 cup chopped Methi (Fenugreek) leaves
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon corriander powder
  • 1 teaspoon sesame seeds
  • 1 tablespoon oil + oil to brush
  • 1½ cup whole wheat flour + flour to dust
  • Salt to taste

Method:

  1. Get methi leaves in a bowl. Add ginger-garlic paste, turmeric powder, red chili powder, corriander powder, sesame seeds, salt, and 1 tablespoon oil. Mix everything properly.
  2. Add whole wheat flour and make a dough. The dough should not be too firm or too thin. Keep it aside for 15 minutes.
  3. Heat tava or griddle. Divide the dough into 10-12 balls. There are two ways to roll the paratha.

    Type 1:

  4. Get one ball , dust into the whole wheat flour and roll out into a medium size circle using the rolling pin.
  5. Place the rolled paratha on tava/griddle and brush the sides and the center with some oil. Cook from both the sides by flipping to the other side. Do the same thing with rest of the balls.

    Type 2:

  6. Get one ball, dust into the flour. Roll out to a small circle. Brush the surface of the circle with little oil. Sprinkle some flour on it. Fold the circle into a triangle.

  7. Dip the triangle into the flour and roll out into a big circle or a triangle. Place the rolled paratha on tava/griddle and brush the sides and the center with some oil. Cook from both the sides by flipping to the other side. Do the same thing with rest of the balls.

  8. Serve hot with ketchup or green chutney or yogurt.