Ingrediants:
100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
clarified butter /Oil for deep frying
For the gravy:
1/4 cup ghee/oil
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup dessicated coconut
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnishing
Method:
Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough. Shape into smooth balls.Heat the ghee/oil, lower the heat and fry khoya balls in it till brown.To make the gravy, heat the 1/4 cup ghee/oil and add cumin. When it splutters add the ginger and saute till brown. Add the ground paste, coriander, salt, garam masala and pepper and saute till oil separates. Add 3 cups water, bring to a boil and simmer for 5 minutes. Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.
Note:For more richness ground kaju paste can also be added.
Thursday, January 1, 2009
Dhaniyala Charu
Ingredients:
Coriander Seeds 2 tsps
Tomato 1 (optional)
Ginger 1 inch piece
Garlic 2 pods
Tamarind 2 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asfoetida a pinch(Optional)
Turmeric Powder a pinch
Broken Red Chillies 2
Oil 1 tsp
Method:
Peel and roughly chop ginger.Peel and roughly chop garlic.Wash and finely chop tomato.Grind ginger, garlic and coriander seeds into smooth paste.Soak tamarind in a cup of water for few minutes and squeeze out all the pulp.
Heat oil in a vessel, add urad dal, mustard seeds, cumin seeds, asafoetida, broken red chiles and turmeric powder.When mustard seeds start spluttering, add chopped tomato, tamarind pulp, three to four cups of water and ground masala paste.Let the rasam boil for 5 - 10 minutes.Season with salt and garnish with fresh cilantro /corianderleaves.Serve hot with rice.
Notes: Make sure to adjust the tamarind according to its sourness. You can also do the talimpu at end if you wish.
Coriander Seeds 2 tsps
Tomato 1 (optional)
Ginger 1 inch piece
Garlic 2 pods
Tamarind 2 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asfoetida a pinch(Optional)
Turmeric Powder a pinch
Broken Red Chillies 2
Oil 1 tsp
Method:
Peel and roughly chop ginger.Peel and roughly chop garlic.Wash and finely chop tomato.Grind ginger, garlic and coriander seeds into smooth paste.Soak tamarind in a cup of water for few minutes and squeeze out all the pulp.
Heat oil in a vessel, add urad dal, mustard seeds, cumin seeds, asafoetida, broken red chiles and turmeric powder.When mustard seeds start spluttering, add chopped tomato, tamarind pulp, three to four cups of water and ground masala paste.Let the rasam boil for 5 - 10 minutes.Season with salt and garnish with fresh cilantro /corianderleaves.Serve hot with rice.
Notes: Make sure to adjust the tamarind according to its sourness. You can also do the talimpu at end if you wish.
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