Minty cottage cheese dumplings in tangy tomato sauce /  Hara paneer Kofta
Serves 4-5 

There is something so fresh about mint that whenever I use it for my cooking or just simply taking the leaves off the stalks, the whole kitchen is filled with such invigorating freshness . I love mint chutneys and it goes so well with yogurt in case you are making raita or buttermilk.

     I have used a little amount of the two herbs which I feel have a magical effect on any recipe. It blends so well with cottage cheese and the pishta green colour of the dumplings is so irresistible that one can polish off quite a few just while frying them for the main recipe.

    Mashed cottage cheese blended with fresh herbs , deep fried and immersed in a tangy red tomato sauce and savoured with plain rice or better still pooris or simply rotis , a chatpati potato curry and boondi raita is my definition of a feast .

   Here is how you can treat yourself to a delicious meal especially during the hot summer months when one has little appetite.

Ingredients:

1.   400 grams cottage cheese

2.   10 grams each of mint leaves and coriander leaves ( about a handful each)

3.   1 tablespoon grated ginger

4.   1 small onion chopped fine and one small green chilli

5.   200 ml tetra pack of tomato puree ( I used kissan)

6.   250 – 300 ml water

7.   One large onion minced fine with two tablepsoons water

8.   ¼ th teaspoon turmeric powder

9.   Salt to taste

10.                1 level teaspoon black pepper powder

11.                  Three fourth teaspoon roasted cumin seed powder

12.                 2 tablespoons cornflour

Method:

1.  Place the cottage cheese along with the fresh herbs in a food processor or the regular mixer jar and blend till the cottage cheese crumbles and mixes well with the herbs , the cottage cheese will resemble bread crumbs at this stage.

2.   Place the mixture in a flat dish and mix and mash with the ginger ,onion , green chilli and cornflour till the mixture sticks together into a dough.

3.   Make balls a little bigger than a walnut , roll them on breadcrumbs and refrigerate for about half an hour.

4.   You can make bread crumbs in a jiffy with a few rusk slices  ( I use Britannia) , just crush them with the kitchen rolling pin , will take a few seconds and collect in a plate.

5.   Deep fry the cottage cheese balls on high flame for just about half a minute till golden brown. Remember the dumplings are very soft and have to be cooked on high flame so that they cook fast and don’t disintegrate in the oil , in case that happens , roll them I some cornflour before putting them in the oil.Place the dumplings in a flat serving dish.

6.   For the sauce / curry , take a medium onion , mince with a few tablespoons of water and cook in oil till brown on a medium flame. you could season the oil with a teaspoon of cumin seeds before that.

7.   Stir in the turmeric and follow by the tomato water mixture.

8.   Dilute the tomato puree with the water and pour the solution into the pan , give a stir, let it boil well.

9.   Season with salt, black pepper and cumin powder.

10.                Pour the sauce over the dumplings / koftas which have been arranged in a flat dish.

11.                At first it might seem as if the sauce is too much  , but within a few minutes the koftas / dumplings will soak the sauce.

12.                Serve hot with rice or like I did , with pooris.

cottage cheese· curries· mint leaves· tomato

Minty cottage cheese dumplings in tangy tomato sauce /  Hara paneer Kofta
Serves 4-5 

There is something so fresh about mint that whenever I use it for my cooking or just simply taking the leaves off the stalks, the whole kitchen is filled with such invigorating freshness . I love mint chutneys and it goes so well with yogurt in case you are making raita or buttermilk.

     I have used a little amount of the two herbs which I feel have a magical effect on any recipe. It blends so well with cottage cheese and the pishta green colour of the dumplings is so irresistible that one can polish off quite a few just while frying them for the main recipe.

    Mashed cottage cheese blended with fresh herbs , deep fried and immersed in a tangy red tomato sauce and savoured with plain rice or better still pooris or simply rotis , a chatpati potato curry and boondi raita is my definition of a feast .

   Here is how you can treat yourself to a delicious meal especially during the hot summer months when one has little appetite.

Ingredients:

1.   400 grams cottage cheese

2.   10 grams each of mint leaves and coriander leaves ( about a handful each)

3.   1 tablespoon grated ginger

4.   1 small onion chopped fine and one small green chilli

5.   200 ml tetra pack of tomato puree ( I used kissan)

6.   250 – 300 ml water

7.   One large onion minced fine with two tablepsoons water

8.   ¼ th teaspoon turmeric powder

9.   Salt to taste

10.                1 level teaspoon black pepper powder

11.                  Three fourth teaspoon roasted cumin seed powder

12.                 2 tablespoons cornflour

Method:

1.  Place the cottage cheese along with the fresh herbs in a food processor or the regular mixer jar and blend till the cottage cheese crumbles and mixes well with the herbs , the cottage cheese will resemble bread crumbs at this stage.

2.   Place the mixture in a flat dish and mix and mash with the ginger ,onion , green chilli and cornflour till the mixture sticks together into a dough.

3.   Make balls a little bigger than a walnut , roll them on breadcrumbs and refrigerate for about half an hour.

4.   You can make bread crumbs in a jiffy with a few rusk slices  ( I use Britannia) , just crush them with the kitchen rolling pin , will take a few seconds and collect in a plate.

5.   Deep fry the cottage cheese balls on high flame for just about half a minute till golden brown. Remember the dumplings are very soft and have to be cooked on high flame so that they cook fast and don’t disintegrate in the oil , in case that happens , roll them I some cornflour before putting them in the oil.Place the dumplings in a flat serving dish.

6.   For the sauce / curry , take a medium onion , mince with a few tablespoons of water and cook in oil till brown on a medium flame. you could season the oil with a teaspoon of cumin seeds before that.

7.   Stir in the turmeric and follow by the tomato water mixture.

8.   Dilute the tomato puree with the water and pour the solution into the pan , give a stir, let it boil well.

9.   Season with salt, black pepper and cumin powder.

10.                Pour the sauce over the dumplings / koftas which have been arranged in a flat dish.

11.                At first it might seem as if the sauce is too much  , but within a few minutes the koftas / dumplings will soak the sauce.

12.                Serve hot with rice or like I did , with pooris.

Potato and peas curry  / Aaloo Matar curry

This quantity of "Potato pea curry" is sufficient for six adults.

Ingredients:

1.  600 grams or six medium potatoes scrubbed and cleaned

2.  300 grams peas ( I have used frozen here , but you could use fresh if available )

3.  Four medium onions

4.   Five medium tomatoes

5.   One tablespoon ginger garlic paste

6.   Two teaspoons coriander powder

7.   ½ teaspoon turmeric powder

8.   One level teaspoon kashmiri red chilli powder

9.   500 ml water

10.          Salt to taste or about two level teaspoons

11.          5-7 tablespoons refined oil

12.           A few spices like a teaspoon cumin seeds , one inch cinnamon stick , a few cloves and two badi elaichi / black cardamom

13.          Fresh coriander leaves to garnish

14.          ¼ teaspoon garam masala

Method:

1.  Warm the oil in a pressure cooker and add the mixed spices .

2.  While the spices change the colour in about a minute , puree the onions with a little water.

3.  Add the onion puree into the pressure cooker and stir fry till the onion turn brown and begin to leave oil on the sides.

4.   Puree the tomatoes along with the ginger garlic paste in the meanwhile and add to the onion mixture.

5.   Stir fry on medium flame till the mixture begins to leave oil on the sides.

6.  Add the coriander powder , turmeric and the kashmiri red chilli powder, give a stir for about a minute.

7.  Tumble in the chopped potatoes and toss them and stir fry along with the masala paste for about 5-7 minutes. If you are using fresh peas , then you could add them along with the potatoes and stir fry.

8.  Add 500 ml of water and the frozen peas.

9.  Cover the pressure cooker and give atleast 2-3 whistles till the potatoes are done. Season with salt.

10.          Garnish with coriander leaves and sprinkle the garam masala.

curries· peas· potato

Potato and peas curry  / Aaloo Matar curry

This quantity of "Potato pea curry" is sufficient for six adults.

Ingredients:

1.  600 grams or six medium potatoes scrubbed and cleaned

2.  300 grams peas ( I have used frozen here , but you could use fresh if available )

3.  Four medium onions

4.   Five medium tomatoes

5.   One tablespoon ginger garlic paste

6.   Two teaspoons coriander powder

7.   ½ teaspoon turmeric powder

8.   One level teaspoon kashmiri red chilli powder

9.   500 ml water

10.          Salt to taste or about two level teaspoons

11.          5-7 tablespoons refined oil

12.           A few spices like a teaspoon cumin seeds , one inch cinnamon stick , a few cloves and two badi elaichi / black cardamom

13.          Fresh coriander leaves to garnish

14.          ¼ teaspoon garam masala

Method:

1.  Warm the oil in a pressure cooker and add the mixed spices .

2.  While the spices change the colour in about a minute , puree the onions with a little water.

3.  Add the onion puree into the pressure cooker and stir fry till the onion turn brown and begin to leave oil on the sides.

4.   Puree the tomatoes along with the ginger garlic paste in the meanwhile and add to the onion mixture.

5.   Stir fry on medium flame till the mixture begins to leave oil on the sides.

6.  Add the coriander powder , turmeric and the kashmiri red chilli powder, give a stir for about a minute.

7.  Tumble in the chopped potatoes and toss them and stir fry along with the masala paste for about 5-7 minutes. If you are using fresh peas , then you could add them along with the potatoes and stir fry.

8.  Add 500 ml of water and the frozen peas.

9.  Cover the pressure cooker and give atleast 2-3 whistles till the potatoes are done. Season with salt.

10.          Garnish with coriander leaves and sprinkle the garam masala.

Malai kofta / cottage cheese dumplings in cashew curry

Malai Koftas are cotton soft and delicious cottage cheese dumplings in a creamy cashew gravy. There are as many different methods of preparing malai koftas but over the years I have realized that this method is by far the easiest way of preparing "Malai Koftas" if not the best one.

Ingredients for Malai Kofta:

1.   300 grams paneer / cottage cheese

2.   300 grams boiled potatoes

3.   Two level tablespoons cornflour

4.    50 grams cashews

5.    500 ml milk

6.    150 ml water

7.     Oil for deep frying

8.     Bread crumbs to coat

9.     1 level teaspoon red chilli powder

10.    Salt to taste
11. two generous pinches of green cardamon powder

Method for Malai Kofta:

1.   Crumble the cottage cheese / paneer and mash it well using the pressure of the hands so that it turns into a soft and sticky dough.

2.  Mash the potatoes with a fork when slightly warm and eventually with the hands into a soft sticky dough.

3.   Combine the two and add cornflour to bind them well.

4.   Makea litlle bigger than walnut sized balls and fill in a few raisins in the center ( this is optional , you could keep the balls just plain as well).

5.   Roll them on fine bread crumbs and deep fry on high flame  till golden brown, in batches for about a minute.

6.   For the gravy of the Malai Kofta , finely chop a medium onion and shallow fry on medium flame in 2-3 tablespoons of oil till they turn pink. Add ¾ th or one teaspoon Kashmiri red chilli powder , give a stir for a few seconds and then turn the gas off.

7.  Grind the cashews with about half the milk till there are no grains left.

8.   Mix with the rest of the milk and add another 150 ml of water in case you are using full fat milk.

9.   Pour the cashew milk  mixture into the pan , keep the flame on medium , give a stir and as soon as the milk begins to boil on the sides of the pan , turn the gas off and then season with salt.

10.    Place the koftas in a flat dish and just before serving warm up the gravy on medium flame and pour over the koftas. sprinkle the green cardamon powder over the "malai koftas".

It will seem at first that the gravy is too much but in a few minutes , the koftas absorb the gravy. It is best to serve the Malai Koftas immediately , but incase you have to serve later, it is best to just reheat in the microwave as the Malai koftas might start crumbling in case you turn them into another vessel to reheat.

Best if accompanied by a spicy gravy dish ( either mutton curry or any vegetarian dish) and a crispy stir fried vegetable and eaten with hot pooris or plain paranthas.

cottage cheese· curries· potato· sabzeez and side dishes

Malai kofta / cottage cheese dumplings in cashew curry

Malai Koftas are cotton soft and delicious cottage cheese dumplings in a creamy cashew gravy. There are as many different methods of preparing malai koftas but over the years I have realized that this method is by far the easiest way of preparing "Malai Koftas" if not the best one.

Ingredients for Malai Kofta:

1.   300 grams paneer / cottage cheese

2.   300 grams boiled potatoes

3.   Two level tablespoons cornflour

4.    50 grams cashews

5.    500 ml milk

6.    150 ml water

7.     Oil for deep frying

8.     Bread crumbs to coat

9.     1 level teaspoon red chilli powder

10.    Salt to taste
11. two generous pinches of green cardamon powder

Method for Malai Kofta:

1.   Crumble the cottage cheese / paneer and mash it well using the pressure of the hands so that it turns into a soft and sticky dough.

2.  Mash the potatoes with a fork when slightly warm and eventually with the hands into a soft sticky dough.

3.   Combine the two and add cornflour to bind them well.

4.   Makea litlle bigger than walnut sized balls and fill in a few raisins in the center ( this is optional , you could keep the balls just plain as well).

5.   Roll them on fine bread crumbs and deep fry on high flame  till golden brown, in batches for about a minute.

6.   For the gravy of the Malai Kofta , finely chop a medium onion and shallow fry on medium flame in 2-3 tablespoons of oil till they turn pink. Add ¾ th or one teaspoon Kashmiri red chilli powder , give a stir for a few seconds and then turn the gas off.

7.  Grind the cashews with about half the milk till there are no grains left.

8.   Mix with the rest of the milk and add another 150 ml of water in case you are using full fat milk.

9.   Pour the cashew milk  mixture into the pan , keep the flame on medium , give a stir and as soon as the milk begins to boil on the sides of the pan , turn the gas off and then season with salt.

10.    Place the koftas in a flat dish and just before serving warm up the gravy on medium flame and pour over the koftas. sprinkle the green cardamon powder over the "malai koftas".

It will seem at first that the gravy is too much but in a few minutes , the koftas absorb the gravy. It is best to serve the Malai Koftas immediately , but incase you have to serve later, it is best to just reheat in the microwave as the Malai koftas might start crumbling in case you turn them into another vessel to reheat.

Best if accompanied by a spicy gravy dish ( either mutton curry or any vegetarian dish) and a crispy stir fried vegetable and eaten with hot pooris or plain paranthas.