Malai Kofta with Tofu

I tried Malai Kofta substituting paneer with tofu and the result was amazing.

Ingredients:

For the koftas:
Mixed chopped vegetables -3 cups (fresh or frozen)
Boiled potatoes - 2 medium
Ginger - 1/2 inch
Soft tofu crumbled - 1 cup
Green chillies - 2 or more to taste
Corriander leaves - 1/2 bunch
Red chilli powder - 1 tsp
Cashew nuts - 2 tbsp chopped
Raisins - a handful
Salt - to taste
Wheat flour to dredge the koftas
Oil - to deep fry

For the gravy:
Tomato - 7 medium
Onion -2 medium
Ginger - 1/2 inch
Turmeric - 1/2 tsp
Corriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Cinnamon clove powder - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Cashewnuts - a handful
Salt to taste
Oil to saute - 2- 3tblsp

Method:

To prepare koftas:
1. Steam the mixed vegetables and mash lightly.
2. Peel boiled potatoes and mash well.
3. Chop green chillies, ginger, coriander leaves, tofu
4. Mix steamed vegetables with boiled mashed potatoes, salt, red chilli powder, raisins and cashew nuts and make equal size balls
5. Dredge the koftas in wheat flour
4. Heat oil, deep dry koftas and set aside

To prepare gravy:
1. Slice onions, ginger, and saute in a few tsp of oil
2. Add chopped tomato and cook for a few minutes
3. Blend the onions, ginger, tomatoes with cashew nuts
4. Add the cumin powder, coriander powder, garam masala, turmeric, cinnamon clove powder and salt to the blend mixture and boil
5. Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped coriander leaves.

Zucchini Bread with Toasted Almonds & Pineapple

This recipe is adapted from Emeril Lagasse but I changed the recipe to suit the bread machine and substituted ingredients.

Ingredients:
Zucchini grated- 1 cup
Butter softened – 1 tbsp
Sugar - 1/4 cup
Almond powdered - 1/4 cup
Salt - 1 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Cinnamon powder - 1/4 tsp
Nutmeg - 1/4 tsp

To be added during during the mixed bread cycle when the machine beeps
Dried pineapple pieces - 1/4 cup (available at Trader Joe)
Toasted almonds chopped - 1/4 cup

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped dried pineapple and almond pieces.
6. Cool completely when done and slice to pieces.

Sending this recipe to "A Pinch of Love" Zucchini event.

Sending this recipe to "Taste Junction" Drive Me Nuts event.

Neer Dosa

Neer dosa is a delicacy from Dakshina Kannada region of Karnataka. Neer means water in Kannada, Tulu and a few other Indian languages.Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny batter. There is no need of fermentation for this batter.

Ingredients:

Long grain rice - 1 cup
Salt to taste
Water to blend

Method:
1. Soak rice overnight.
2. Blend rice with salt and water to a thin watery dough.
3. Heat the skillet and lightly grease the skillet with oil.
4. Splash the dough on the skillet and cook on one side only.
5. Serve hot with chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Steamed Kadabu

Ingredients:

For the covering:
Rice - 1 cup
Salt - to taste
Oil - 2 tsp

Filling:
Channa dhal - 1/2 cup
Urad dhal - 2 tbsp
Moong dhal - 2 tbsp
Toor dhal - 2 tbsp
Coconut - 2 tbsp
Green chillies - 2 or more per taste
Asafoetida - a pinch
Curry leaves chopped - 2 strings
Corriander leaves chopped - 3 tbsp
Salt to taste

Seasoning:
Mustard - 1 tsp
Curry leaves- 1 string
Asafoetida - a pinch

Method:
For the outer covering:
1. Soak rice overnight and blend with salt to a watery dough.
2. Add 2 tsp of oil and cook it on a heavy pan stirring continuously till it leaves the pan and forms a ball.
3. Make lemon sized balls and set aside.

For the filling:
1. Soak all the channa dhal, urad dhal, moong dhal, toor dhal overnight.
2. Blend the dhals coarsely with green chillies, coconut, asafoetida, and salt.
3. Add the chopped curry leaves and corriander leaves.
4. Make a seasoning of mustard seeds, asafoetida, and curry leaves and add to the filling.

To assemble:
1. Flatten the rice dough with a tortilla press or with hand.
2. Keep enough filling in each and fold it.
3. Steam for about 20 to 25 minutes till done.
4. Serve with ghee and chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Methi Pulav

Ingredients:

Methi leaves - 1 bunch
Carrots - 2 cut to julienne strips
Fresh green peas - 3/4 cup
Green chillies chopped- 2 to 3
Ginger grated - 1/2 inch
Salt to taste
Juice of half lime
Olive oil - 2 to 3 tblsp to saute
Basmati Rice cooked - 1 cup

Method:
1. Cook basmati rice so the grains are separate and fluffy. Set aside.
2. Take oil in a pan and add the chopped green chillies, ginger grated, cut carrots, peas, chopped methi and saute.
3. Finally add the salt and lime juice.
4. Mix this to the cooked basmati rice.

Sending this recipe to PJ's Herbs and Flowers - Fenugreek Leaves hosted by What's Cooking?.

Corriander Rolls for Indian Cooking Challenge

The Indian Cooking Challenge is hosted by Srivalli of "Spicing Your Life". The challenge for April is "Corriander Rolls" which is a typical Maharashtrian recipe. The filling is made of fresh coriander leaves. This recipe is adapted from Archana's "Tried and Tested" recipes.

Ingredients:-

For the covering:
Besan - 3/4 cup
Wheat flour - 3/4 cup
Salt to taste, ,
Chilli powder - 1/2 tsp
Turmeric -1/4 tsp
Hot oil - 3 Tbsp oil

For the Filling:

Chopped coriander leaves - 2 cups
Dry Coconut powder roasted - 2 tbsp
Khus Khus roasted -1tbsp
Sesame seeds roasted - 1 tbsp
Salt to taste
Ginger green chilli paste - 1 tsp
Chilli powder - 1/2 tsp
Juice of half lime
Sugar - 3/4 tsp
Onion - 1 medium finely cut
Oil - 1 tbso

Make a paste mixture:

Oil 2 tsp
Garam masala - 1tsp
Tamarind pulp -2 tsp

Oil to deep fry

Method:

Covering:

1. Mix all the ingredients for the covering, with the hot oil, to a stiff dough.

Filling:

1. Saute the onions in a tbsp of oil till just soft. Add the ginger chilli paste and saute.
2. Remove from the fire.Let it cool.
3. Coarsely powder the roasted sesame, khus khus, and dry coconut.
4. Add the coriander leaves to the onion mixture along with the roasted sesame. Add salt, sugar, lime juice chilli powder and mix well.

Paste mixture:

1. Mix all the items for the paste.

Assembling:

1. Take a small ball of dough, roll it thinly to round shape.
2. Apply a little paste on the roll.
3. Keep the stuffing in the center and fold it in a roll or triangular shape and seal the edges with water.
4. Lightly roast the rolls on a skillet, and then deep fry .
5. Serve with green or sweet chutney.

Award from TorviewToronto

Participation Award from "TorviewToronto". Thank you!

Award from Kaarasaaram

Received this participation award from Reva of Kaarasaaram. Thanks Reva!

Award from Kurinji Kathambam

Received this participation award from Kurinji Kathambam. Thank you.

Fruit Pizza

I found this recipe on my cereal box sometime back. This has been the favorite dessert of my friends and kids. I modified the recipe to suit my taste.

Ingredients:
Corn flakes - 4 cups crushed to 1 cup
Sugar - 2tblsp
Butter/Margarine - 2tblsp
Karo Corn Syrup - 2 - 4 tblsp
Cream cheese softened - 6 oz
Marshmallow cream - 6 oz
Strawberries, kiwis or any another fruit sliced to decorate

Method:
1. Preheat oven to 350 degree F.
2. Combine crushed cereal, sugar, butter, corn syrup and press on a pizza pan or stone.
3. Bake for 5 -8 minutes or until lightly browned. Cool completely.
4. Mix cream cheese and marshmallow cream and spread over the crust.
5. Arrange fruit over cream cheese mixture.
6. Chill for an hour until firm.
7. Cut with a pizza cutter and serve.

Sending this recipe to
Fun N Sun Event hosted by Tickling Palates,

Kid's Delight- Hosted by Mina of Authentic Vegetarian Recipes originally started by Srivalli of Spicing Your Life.

HRH - Healthy Summer Event hosted by Kurinji Kathambam