HOW TO MAKE MALAI KOFTA

INGREDIENTS :

For Malai Kofta :

For Dry Fruit & Nut Filling : 

To Fry the Malai Koftas :

METHOD :

To Make Malai Kofta with Dry Fruit & Nut Fillings:

• Crumble the Paneer in a Blender/Food Processor until there are no lumps.
• Boil the Potatoes and keep them aside.
• Clean, Peel and Grate or finely chop the Carrots.
• Finely chop, Green Chillies, Garlic, Ginger and Coriander Leaves.
• Blanch and peel the Almonds.
• Finely chop, the Cashewnuts, Almonds and Raisins.
• Mix crumbled Paneer, Boiled Potatoes. grated Carrots and finely chopped ingredients and mix well.
• Add Garam Masala, Milk Powder, Salt to the above mix and knead it into a thick dough.
• Make Medium Sized balls out of the dough, stuff the Dry Fruit & Nut mixture in it and roll it out into a smooth Ball.
• Follow the suit for the rest of the Paneer dough.

To Fry the Malai Koftas :

• Heat Oil in a deep pan. When the oil becomes hot, reduce the flame to medium-high.
• Fry the Malai Kofta Balls in hot oil until they turn into light golden brown colour.
• Remove the Malai Koftas from Oil and drain them on a Paper Towel.

NOTES :

• If the Koftas break in Oil dust the balls with All-Purpose Flour.
• Can substitute Milk Powder with Khoya/Mawa for a rich version of Malai Kofta or simply add All-Purpose Flour/Corn Flour instead.
• The Paneer dough should not be too hard or too soft.
• Can add some boiled Green Peas along with the other ingredients.
• I have not added Turmeric Powder and Red Chilli Powder in this Recipe of Malai Kofta, as I was adding it into White Shahi Korma.
• Adding the Dry Fruit & Nut fillings to the Malai Kofta is Optional.

HOW TO MAKE WHITE SHAHI KORMA

For Malai Kofta in Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind : 

To Garnish :

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Shahi Korma.
• Pour the beaten Cream and mix well.
• Finally, add the fried Malai Koftas to the Shahi Korma.
• Gently stir it up so that Malai Koftas are coated with the Shahi Korma.
• Care should be taken not to break the Koftas while stirring.
• Cook on a very low flame for few minutes.
• Switch off the flame.
• Serve Malai Kofta in Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Malai Kofta in Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

EGG TOFU WITH VEGETABLES

     Tofu, also called "bean curd," is a fresh, cheese-like product made by curdling fresh soy milk. It is found in different variations in the market. Silken Tofu, Firm Tofu, Egg Tofu, Deep Fried Tofu. Though of Chinese origin, the idea of healthy eating easily bought Tofu into Western countries.
     Tofu has long been the most widely used soy food in the world. In China, South East & East Asian Countries, Soy Food along with Tofu are considered as a major protein intake as that of dairy products in another part of the world. Tofu is a versatile food from both nutritional and health perspective. Tofu is a good source of protein and contains essential amino acids. It is also an excellent source of Iron, Calcium, Manganese, Selenium, Phosphorous Magnesium, Copper, Zinc and vitamin B.
      Tofu has a neutral taste and a range of consistency which makes it compatible with most of the flavours and food. Egg tofu is a type of  Tofu flavoured with egg. It is usually available packaged in the tube form. Egg tofu has a pale yellow colour due to the addition of eggs in it. Egg Tofu has a silky soft texture and a fuller, less beany flavour than silken tofu. Egg Tofu is a creamy & softer compared to Firm Tofus and has a great taste too. They are commonly used in Chinese and Asian cooking - steamed or fried, or used in soups.
    Egg Tofu can be converted into a variety of dishes. They taste great as such, dust them with some Corn Flour, Deep fry and simply serve it with Thai Sauce or prepare a hot plate of Sizzling Tofu in an Egg Base, or simply Stir Fry and add them with any Vegetable or Spinach of your choice for a wonderful combination of  Egg Tofu Recipes.

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Cuisine : Chinese, South East Asian
Course : Side Dish
Difficulty : Low
Spice Level : Low
Serves : 3-4
Author : SM

Preparation Time : 10-15 Minutes
Cooking Time : 10 - 15 Minutes

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HOW TO MAKE STIR FRIED EGG TOFU WITH  VEGETABLES

INGREDIENTS:

To Deep Fry:

For Stir Frying:

Sauce Mix:

Light Soy Sauce - 1 Teaspoon
Oyster Sauce/ABC(Kicap Manis) Sauce -1/2 Tablespoon
Water - 4-5 Tablespoons

For Glazing: 

 EGG TOFU WITH VEGETABLES - STIR FRY

EGG TOFU WITH VEGETABLES

METHOD:

To Deep Fry Egg Tofu:

• Cut the Egg Tofu tube at the centre and carefully squeeze out the Tofu from the package.
• Gently slice the Egg Tofu.
• Dust the sliced tofu with Corn Flour.
• Heat oil in a Wok and deep-fry the Egg Tofu until they turn into a light golden brown colour. 
• Remove the Egg Tofu from oil and drain it on a paper towel.

Preparation:

• Clean, Wash and Slice the Carrots, Cut Broccoli into florets and snap the Sweet Peas into two. 
• Clean the Mushrooms and keep it aside(If using dry Shitake Mushrooms, soak them).
• Add all the ingredients mentioned under 'For Sauce Mix' in a bowl and mix well.
• Mix Corn Flour with Cold Water and mix well until there are no lumps and keep it aside.

For Egg Tofu and Vegetable Stir Fry:

• Heat oil in a pan, sauté finely chopped Garlic Cloves until fragrant.
• Add all the Vegetables along with a dash of Salt and Sugar.
• Stir-fry on a high flame for a few minutes until the vegetables are half cooked.
• Add the fried Egg Tofu and give a quick stir.
• Pour in the Sauce Mix and cook until all the Vegetables and Egg Tofu slices are well coated with the sauce mix.
• Finally, pour in the Cornflour mix to glaze the Vegetables and Egg Tofu.
• Allow it to boil on a high flame for a few minutes.

NOTES:

• Can add any Vegetable of your choice in this recipe along with Egg Tofu.
• Can prepare the same recipe with Vegetables alone.
• Adjust the amount of Salt accordingly(Sauces can make your dish salty)
• Adding a pinch of Sugar while cooking will help retain the colour of the vegetables. 
• Do not overcook the Vegetables.
• Dusting the Egg Tofu with Corn flour yields crispy Tofu Slices.
• Carefully toss the ingredients during the whole process, so that the ingredients are well coated with the sauce mix and glazed well.

STORAGE:

• Store unopened tofu in a refrigerator. 
• Once opened, store it in an airtight container in a refrigerator.
• Once opened, do not store it for long(use within two days or sooner).

SAMBAL TUMIS

INGREDIENTS :

To Grind :

For Sambal Tumis :

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
• Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
• Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
• Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
• Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
• Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
• Add Tamarind Paste and boil it for another 5 minutes on a low flame.
• Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
• At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
• Leave this on a low flame for few more minutes.
• Can serve this Sambal Tumis hot or at room temperature.
• Cool and store Sambal Tumis in the refrigerator for later use.
• Can use this Sambal Tumis to prepare any dish of your choice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
• (Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
• Serve it at room temperature.

Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.

QUAIL EGG ROAST

• The high amount of Vitamin A in Quail Eggs has the ability to improve vision.
• Protein in the Quail eggs boost energy levels and stimulate growth.
• Vitamin B in Quail Eggs repair & improve metabolism.
• Presence of potassium in quail eggs reduces Blood Pressure.
• Quail eggs are high in Ovomucoid Protein(natural anti-allergenic) Soothes Allergies.
• Cleanses the body by eliminating the Toxins.
• Antioxidants and significant levels of vitamin C and vitamin A, prevent Chronic Diseases.
• Good amount of beneficial fatty acids found in quail eggs balances Cholesterol Levels.

INGREDIENTS :

To Garnish :

METHOD :

• Hard boil the Quail Eggs and keep them aside.  Peel them and cut it into two halves.
• Puree the Tomatoes and keep them aside.
• Heat Oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and saute it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Pour in the pureed Tomatoes and saute until oil separate from the mix.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 5 minutes.
• Add boiled Quail Eggs into it and cook them on a low flame for few more minutes.
• Switch off the flame and garnish the Quail Egg Roast with Coriander Leaves.
• Serve Quail Egg Roast hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the number of Spices to your taste preference.
• Cut small slits over the Quail Egg whites, so that the egg absorbs the flavour of the curry.
• Can also finely chop the Tomatoes instead of Pureeing them.
• Adding Sugar is totally optional. 

Tips & Tricks :

HARD BOILED QUAIL EGGS :

Method :

• Pour water into the pot and add quail eggs into it.
• Switch on the flame and allow it to boil.
• Once the water boils, cover the pot, lower the flame and let it cook for another 3-4 minutes.
• Switch off the flame and allow it to cool. 
• Peel the quail egg, when it is warm.
• Allow it to cool down before slicing it with a sharp knife.

Notes :

• It is easy to peel the eggs when it is still warm.
• To ensure perfectly sliced eggs, slice them when they have cooled down.
• Stir the pot occasionally, while boiling the Quail Eggs, this is to ensure that the yolk remains intact at the centre.

INJI CURRY/PULI INJI

    Ginger - one of the Ancient Roots which has age-old text references in Ayurvedic and Traditional Chinese Medicine is a 'Healing Food'.  Ginger becomes a totally impressive root packed with innumerable health benefits and beauty enhancing values. As a Fresh Root or as a Dried -one (Saunth/Chukku) - Ginger finds a special place in the culinary trail and in therapeutic usage. Right from drinking a ginger tea at the first sign of a cold or taking a small dose of ginger juice to treat indigestion, the versatility of the root is vast enough to tightly induce it in your daily diet.
     A typical Kerala menu could find an appropriate place for all the longlisted side dishes which enables the hosts as well as the guests to relish the heavy laden meal and then to completely do justice to the sumptuous desserts. A Kerala Sadhya (banquet) is one best example to prove the fact. It is mainly because of the selection of ingredients for every side dish, it is not only to fancy your sense of taste but also to succumb your contentment aiding digestion alongside after a mammoth meal.
     Inji Curry/Puli Inji is an inevitable part of Kerala Sadhya(banquet). It is literally a Curry, but it mainly falls under the category of a Condiment.  It is prepared with fresh Ginger, Green Chillies, Tamarind and Jaggery (Cane Sugar) as main ingredients.  Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of Fresh Ginger.
     Though a must-have side-dish in Banana Leaf Meal served during festivals or in a Sadhya, don't reserve this INJI CURRY / PULI INJI for special occasions alone.  This condiment can be prepared within no time and also last for few days in a refrigerator.  It tastes heavenly with a Curd Rice or just pair it up with Kanji (Rice Porridge). This mouth-watering Inji Curry/Puli Inji will surely rejuvenate your taste buds instantaneously that it is considered equivalent to 101 Curries.
     I have given three different methods of preparing Inji Curry/Puli Inji, though the ingredients remain the same, the method of preparation slightly varies giving new tastes & flavour to the same dish.

Cuisine : Kerala (South India)
Course : Curry, Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3- 4  
Author : SM               


Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


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INGREDIENTS:

For Tempering: 

METHOD 1 - QUICK VERSION :

"This is a simple method where Ginger, Green Chillies and Curry Leaves are slightly pounded."

• In a small blender jar coarsely pound Fresh Ginger along with Green Chillies and Curry Leaves.
• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add coarsely pound Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.
• Inji Curry/Puli Inji should be served in a thick consistency.

METHOD 2: FRYING & GRINDING METHOD :

"This method is more fragrant & flavour filled as the ingredients are fried."

• Heat Coconut Oil in a Pan.
• Fry the Ginger Slices until they turn fragrant and slightly crispy.
• Follow the suit with Green Chillies and Curry Leaves.
• Remove them from Oil and allow them to cool.
• Grind the above fried ingredient in a small blender jar to a fine powder and keep it aside.
• In the remaining Oil, Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.(If needed, add some more oil)
• Now add fried and ground Ginger, Green Chillies and Curry Leaves to the above and give a quick stir,
• Immediately add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Add Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

 METHOD 3: INJI PULI/PULI INJI WITH SHALLOTS

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add finely chopped Shallots, Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

NOTES:

• Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
• I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
• If using normal Tamarind use up to a size of a lemon.  Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
• Adjust the number of green chillies and chilli powder as per your taste preference. 
• I have spluttered the fenugreek seeds along with mustard seeds.
• Alternatively can dry roast and powder the Fenugreek seeds and add it to the Inji Curry/Puli Inji finally.
• Some recipes even add Asafoetida powder while spluttering the Mustard Seeds.
• Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons (preferably wooden spoons) to serve this Inji Curry.
• Refrigerate the Inji Curry.  It can stay good if stored properly.
• Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.