Tuesday, 21 March 2017

Palak Kofta (Spinach Kofta)


Makes around 16 Koftas. 

Spinach Koftas turn delicious and my children simply love them. During Winters plenty of this herb is grown in my vegetable patch along with other herbs and vegetables. It is during this season that I make these Koftas picking fresh leaves of Spinach from my garden.   

Ingredients for Koftas  : 




1. A big bunch of Spinach. Chopped
2. Paneer 200g 
3. Bread 3 slices 
4. Phool Makhana 20 to 25. Soaked, squeezed and kept aside
5. Green Chilly to taste, chopped 
6. Salt to taste
7. Corn flour 3 tbsps 
8. Garam masala powder 1 tsp
9. Keshew+Kismis half cup. Chopped
10. Oil to fry the Koftas




Ingredients for Gravy :



1. 3 Onions, grated fine
2. 3 big Tomatoes. Skinned, seeded and pureed 
3. 1 tsp Ginger paste
4. 1 tsp Garlic paste
5. 2 tsp Coriander powder
6. 1 tsp Kashmiri chilly powder
7. 3 to 4 tbsp Almond paste. (Soak in water for half an hour, remove the skin before making  paste)
8. 3 tbsp Poppy seed paste (Soak in water for half an hour before making paste) 
9. 2 tbsp Oil
10. Salt to taste
11. 2 glasses of hot Water
12. Sugar (Optional) to taste
13. 100 g Cream to garnish




Method of making Koftas : 

1. Soutè Spinach in little oil and salt. Cover and cook till water dries up and it is done. Keep aside to cool
2. Grind cooked Spinach in a mixie (do not add water)
3. Take Paneer in a bowl and knead very well till it is soft. Kneading should be good so that the koftas turn soft and can soak gravy well.  
4. Mix all ingredients for Kofta along with the Spinach. 
5. Heat oil and deep fry Koftas in low heat for long time so that the inside is cooked. Do not make the size too big or they might break while frying. Flatten while making the balls as seen in picture. 


  Method of making Gravy : 

1. Heat oil, put in Onion, Ginger, Garlic fry for a few minutes. 
2. Add Almond paste, Poppy seed paste and fry a little more.
3. Add Salt, Sugar, Coriander powder, Chilly powder fry for a minute or two.
4. Finally add Tomato, keep stirring continuously till the masala leaves the sides of the karahi/wok/pan. 
5. Put in the hot Water and let it boil. 
6. Check taste for salt, sugar etc. Let the gravy remain watery. Keep aside.




Final Part :  

1. Arrange Koftas on a shallow serving dish. 
2. Pour the very hot gravy on Koftas. 
3. Make sure to pour the gravy at least an hour or so before serving, so that the Koftas are well soaked in the gravy. 
4. Heat the whole dish in an oven in case it gets too cold to serve. 
5. Decorate with whipped cream and serve. 


Thursday, 26 January 2017

Chicken with Bok Choy


Bok Choy is one herb I love growing during Winters. Very healthy, tasty and needs no much of care to grow. This particular recipe of Chicken with Bok Choy is a favourite one of my family, delicious!!



Ingredients : 
For Marination

1. 1 and half kg Chicken. Debone the chicken. 
2. 2 Eggs
3. 4 tbsp Corn flour
4. 1 heaped tbsp Ginger paste
5. 1 heaped tbsp Garlic paste
6. 2 tsp Salt
7. 1 and half tbsp Refined oil
8. 1 and half tbsp Soy sauce

Mix all the above ingredients and leave for 2 hours. 


Ingredients :
For Cooking

1. 1 bunch of Bok Choy. Cut into big pieces, keeping stems and leaves apart.
2. Refined oil for frying and cooking
3. Green Chilly to taste, cut lengthwise 
4. More Salt if needed
5. 1 tsp Garlic paste
6. 1 and half tbsp Corn flour


Method : 

Deep fry the marinated chicken pieces in three batches. 
Heat oil, put in the Garlic paste and Chilly. Stir fry for a minute and add the fried chicken pieces. Stir fry for another minute and add warm water.
Mix Corn flour to cold water and add to the chicken. Cook for a few minutes and check salt, add more if needed. 

Put in the stems of Bok Choy and stir for a minute. Add the leaves and stir/cook for half a minute. Bok Choy Chicken is ready. 



 Chicken with Bok Choy is best served with a plate of Fried Rice.