Chicken Malai Kofta recipe

 recipe for chicken malai kofta:

Ingredients:

- 500g ground chicken

- 1/2 cup fresh cream

- 1/2 cup grated paneer (Indian cottage cheese)

- 2 tbsp cornflour

- 2 tbsp finely chopped coriander leaves

- 1 tbsp ginger-garlic paste

- 1 tsp garam masala powder

- 1 tsp cumin powder

- Salt to taste

- Oil for deep frying

For the gravy:

- 2 tbsp oil

- 1 bay leaf

- 1 cinnamon stick

- 2-3 green cardamoms

- 1 onion, finely chopped

- 1 tbsp ginger-garlic paste

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1/2 tsp red chilli powder

- 1/2 cup tomato puree

- 1/2 cup fresh cream

- Salt to taste

- Water as required

Instructions:

1. In a mixing bowl, combine ground chicken, fresh cream, grated paneer, cornflour, coriander leaves, ginger-garlic paste, garam masala powder, cumin powder, and salt. Mix well to form a smooth mixture.

2. Divide the mixture into small portions and shape them into small balls (koftas).

3. Heat oil in a deep frying pan over medium heat. Once hot, add the koftas in batches and fry until golden brown. Remove with a slotted spoon and drain on paper towels.

4. To make the gravy, heat 2 tbsp oil in a separate pan. Add bay leaf, cinnamon stick, and green cardamoms. Saute for a few seconds.

5. Add finely chopped onions and saute until they turn translucent.

6. Add ginger-garlic paste, cumin powder, coriander powder, and red chilli powder. Saute for a minute or two until the raw smell goes away.

7. Add tomato puree and cook for a few minutes until the oil separates from the mixture.

8. Add fresh cream, salt, and water as required. Mix well and let it simmer for a few minutes.

9. Add the fried koftas to the gravy and gently mix. Cook for a few more minutes until the koftas are well coated with the gravy.

10. Garnish with fresh coriander leaves and serve hot with rice or naan.

Enjoy your delicious chicken malai kofta!

LAZEEZ::---Maggi Manchurian

Maggi man


 Ingredients

2 servings

1. 1 small packet maggi (80 grams)
2. 1 tbsp grated cabbage
3. 1 small capsicum finely chopped
4. 1 small carrot finely chopped
5. 1/2 tsp black pepper powder
6. 1 tbsp corn flour or maida
7. Oil for frying
8. Ingredients for manchurian sauce:-
9. 1 small onion finely chopped
10. 6-7 garlic cloves finely chopped
11. 1 tsp chopped ginger
12. 1 green chilli finely chopped
13. 1 small capsicum chopped
14. 1 tbsp oil
15. Ingredients for slurry:-
16. 1 tbsp corn flour
17. 1 tsp red chilli sauce
18. 2 tsp tomato sauce
19. 1/2 tsp soya sauce
20. 1/4 tsp sugar
21. 1/2 tsp red chilli powder
22. to taste Salt
23. Chopped spring onion for garnishing

 Steps

30 minutes

1. Firstly,cook maggi according to the instructions given on the packet.

   
   

   
   
2. Let it cool slightly

   
   

   
   
3. Now in a big mixing bowl, add maggi and all the ingredients for making machurian balls.

   
   

   
   
4. Mix with light hands. Make small size manchurian balls with greased hands and deep fry them till golden brown. Keep it aside.

   
   

   
   
5. In a mixing bowl, add all the ingredients of making slurry. Add around 1 glass of water and make thin slurry. Keep it aside.

   
   

   
   
6. Heat 1 tbsp oil in a pan. Add onion, ginger, garlic and green chilli. Saute and cook till onion get translucent.

   
   

   
   
7. Now add chopped capsicum and cook for 1 minute.

   
   

   
   
8. Then add in the cornflour slurry, maggi manchurian balls and salt.

   
   

   
   
9. Mix with light hands and cook for 2-3 minutes on medium flame or till gravy gets thick.

   
   

   
   
10. Garnish with coriander leaves or spring onion. Serve steaming hot

LAZEEZ:::---Beef Bhuna Curry

                                       Beef Bhuna Curry

             

                                          Ingredients:

Beef 1 kg
Onion Paste half cup
Onion, sliced half cup
Ginger paste 2 tbl spoon
garlic paste 1 tbl spoon
Turmeric powder a little more than half teaspoon
Chili Powder to taste ( in my family we love to eat hot, spicy beef, I took 1 level tbl spoon of chili powder )
Coriander Powder half teaspoon
Cinnamon
Cardamom pods 3/4
2/3 bay leaves
Oil
Salt to taste
Special Garam masala Powder

For 1 kg meat , here’s the measurement of SPECIAL GARAM MASALA:

Dried red chili 1 or 2
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Mace half teaspoon ( optional)

Dry roast them. I Microwave them for 40-45 second.Then Crush them into a fine smooth powder.

                                              Procedure:

1. Wash the meat and drain out the water well . Now marinate the meat with all the ingredients , except sliced onion and oil.

2. Heat oil in the pot . Add the sliced onion and fry them until brown . Don’t make it too dark , u may end up cooking dark colored beef bhuna . The color of the meat depends on this. So fry them until they are brown . In Bangla what we call “bereshta” or fried onion.

3. Now add the meat with marinade into the pot . Mix well with bereshta . Give 1/4 th cup of water and cover the lid . Cook the meat on medium-low flame for about 20/30 minutes or until the water is dried out . The meat will release water . So wait until the water dries out . Cook well, adding water little by little . Don’t burn the meat on the bottom, so be careful . Check every 10 minutes . But you have to cook well adding water little by little , what we call in Bangla “Koshano”. The flavor of bhuna beef depends on this “koshano”. I do it for at least 1 hour .

4. After one hour of “Koshano” , add enough hot water to cover the meat . Cover the lid and let it cook on medium flame until the meat is tender and the gravy comes to desired consistency.Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate. Turn off the stove and put the meat on the stove with lid on .

LAZEEZ::-- palak paneer recipe

 

                           palak paneer recipe

                                                       Ingredients

                                                                   for palak puree

• 200 to 250 grams fresh spinach (palak) OR 5 to 6 cups roughly chopped spinach OR about 7 to 9 oz spinach
• 1 or 2 green chilies - chopped (hari mirch)
• 1 or 2 small to medium garlic cloves (lahsun) - roughly chopped (optional)
• ½ inch ginger - roughly chopped
• 3 cups water for blanching spinach
• 3 cups water for ice bath

                                                other ingredients for palak paneer

• 1 small to medium sized onion - finely chopped OR about ⅓ cup finely chopped onion
• 1 small or medium sized tomato - chopped OR about ⅓ cup finely chopped tomatoes
• 4 to 5 small to medium garlic cloves (lahsun) - finely chopped
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon red chili powder (lal mirch powder) - optional
• a pinch of asafoetida (hing) - optional
• ¼ or ½ teaspoon garam masala powder - add more if required
• 1 small to medium tej patta (indian bay leaf)
• 200 to 250 grams paneer or tofu OR about 7 to 9 oz paneer (cottage cheese)
• ⅓ to ½ cup water or add as required
• 1 or 2 tablespoon cream - low fat 25% to 35% (i used amul cream)
• 2 tablespoon oil or ghee or unsalted butter
• 1 teaspoon kasuri methi leaves (dry fenugreek leaves) - optional. kasuri methi is crushed and added right towards the end. just before adding cream.
• salt as required

                                                        garnish for palak paneer

• a few teaspoons of cream or butter for topping the palak paneer (optional)
• ½ inch ginger - julienned
• lemon or lime wedges or slices

                                                           Instructions

                                                                  making palak puree

• rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.
• boil 3 cups water in a pan or microwave or electric heater. add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. let the palak leaves sit in the water for 1 minute.
• after 1 minute, using a pasta tong, take the leaves. 
• immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute.
• then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
• make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

                                                       making masala for palak paneer

• heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
• add the cumin and let them splutter.
• then add the tej patta or bay leaf.
• add the finely chopped onions. saute till the onions become golden.
• then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
• add the chopped tomatoes. stir and saute the tomatoes till they soften.
• once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
• stir very well.

                                                              making palak paneer

• then add the palak puree and mix well. 
• add about ⅓ to ½ cup water or as required. stir again.
• simmer for 6 to 7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
• stir and add garam masala powder.
• stir again and then add the paneer (cottage cheese) cubes.
• stir gently and simmer on a low flame till the paneer cubes become soft and succulent. cook for about 1 minute.
• lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.

                                                               garnishing palak paneer

• pour the palak paneer in serving bowls. while serving you can top the palak paneer with some butter or cream.
• you can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.

                                                                serving palak paneer

• stir and serve the palak paneer hot with some rotis. palak paneer goes very well with indian breads like tandoori roti, chapatis, phulkas, parathas or naan.
• being a versatile dish, palak paneer also accompanies rice dishes from the indian cuisine like jeera rice, veg pulao, ghee rice and even a simple steamed rice very well. 

                                                               Notes

• the paneer or tofu cubes can also be lightly fried and then added to the curry. in this case, you don't need to cook the paneer or tofu in the gravy as when frying they are already cooked.

                                                      Nutrition

Calories: 187kcal | Carbohydrates: 10.1g | Protein: 9.7g | Fat: 13.3g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 5.9g | Cholesterol: 21.3mg | Sodium: 873.4mg | Potassium: 623.7mg | Fiber: 2.9g | Sugar: 3.2g | Vitamin A: 2400IU | Vitamin C: 40.4mg | Calcium: 160mg | Iron: 3.1mg

                           palak paneer recipe

smooth creamy palak paneer made with fresh spinach leaves, paneer, onions, herbs and spices. one of the most loved recipes in my family and i hope it become yours too. if vegan or allergic to dairy products, then add tofu instead and skip cream entirely or use coconut cream. 

Prep Time30 mins

Cook Time10 mins

Total Time40 mins