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Mushroom Mutter Delight (Mutter Dhingri)

Mushroom and green peas is a classic combination if cooked as a mild Indian curry. It can be served as main course with fresh chapati or fragrant basmati rice.

Ingredients:
For 4 servings approx.
Mushrooms (Khumb) – 1 pkt fresh or 300 gms
Green peas (Mutter) – 1 cup fresh or frozen
Whole garam masala – 1 tbsp
Onion -1/2 cup (pureed)
Tomato puree – 1/2 cup
Ginger  garlic paste – 1 tbsp
Green chili –1 finely chopped [OPTIONAL]
Cashew powder – 1 tbsp
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp

Dry Spices:
Red chili powder – 1 tbsp
Turmeric Powder – 1 tsp
Cumin seeds  (Jira)– 1 tsp
Garam masala powder – 1/2 tsp
Kasoori methi – 2 tsp
Salt as per taste

Method:

• Wipe Mushroom with damp cloth and  cut into quarters. Keep aside.
• Defrost frozen peas in microwave for 3 minutes. Keep aside.
• Heat olive oil in a pan. Add whole garam masala and cumin seeds. Let it crackle. Then add pureed onions and sauté it, till turns light golden.
• Add ginger garlic paste and chopped green chilies. Cook for 2 minutes. Add tomato puree, turmeric powder, red chili powder and garam masala powder.
• Now add cut mushrooms and peas to it.  Also add some salt. Mix well. Reduce the heat and simmer for 10 minutes. Stir in heavy cream. Simmer for another 2-3 minutes.
• Mushroom mutter delight is ready to serve.

Garnish and serving suggestion:
Garnish mushroom mutter delight with fresh cream and finely chopped cilantro. Serve hot with fresh parathas or basmati rice.

Vegetarian Nargisi Kofta [ Stuffed dumplings in creamy gravy]

The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
[From: http://en.wikipedia.org/wiki/Kofta]
Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.


For the Kofta: [Approx 8 Koftas]

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – ½ tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas



For the gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – ½ tsp
Sugar/Honey – 2 tsp.
Salt as per taste

Method: To make Kofta filing

• In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.

To make Koftas:

• Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
• Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
• In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.

To make gravy:

• Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbspn) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
• Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.

Garnish & Serving suggestions:

• Garnish with chopped Almonds and cashews.
• Enjoy with fresh naan, paratha or steamed basmati rice.

Gobi Musallam in green gravy [Whole Cauliflower]

Last weekend we had a get-together at our place. I served this dish for the first time and everyone loved it. So I wanna share the recipe with everyone. Usually Gobi Musallam calls for red gravy but I tried it with green gravy which gives it a unique flavor. This recipe has a long list of ingredients and more than few steps to cook but the end result is worth the effort.

Ingredients:
Gobi Musallam in green gravy [6 servings]

For Green gravy:
Cilantro – 3 bunches
Mint leaves -1 /2 bunches
Cashews -1/2 cup
Garlic – 4 cloves
Ginger – 1 inch piece (peeled and cut)
Green chili – 1
Grind all the above in food processor with very little water. Keep aside.

Other Ingredients for green gravy:
Butter – 1 tbsp
Cooking oil – 1 tbsp
Yogurt/ Thick dahi – 1 cup
Sugar – 1.5 tsp
Garam masala – 1 tsp
Kitchen king masala – 1 tsp
Salt as per taste

Method:
Heat butter and oil in a pan and add the above grinded green paste. Add salt, sugar, garam masala and kitchen king masala. Simmer for 2-3 minutes. Add spoon by spoon yoghurt to the gravy and keep stirring. Simmer for 5 more minutes.  Green gravy is ready.

For Gobi Musallam:
Gobi (Cauliflower) whole – 1 cut into half (easy to manage and stable at the bottom)
Cooking oil -1tbsp
Slivered Almonds/Cashews – 2 tbsp (for garnish)

Dry Spices:
Amchur powder (Dried mango powder) -2 tsp
Turmeric powder-1/2 tsp
Red chili powder – 2 tsp
Coriander powder – 4 tbsp
Garam masala powder – ½ tsp
Kitchen king masala – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Sugar – ½ tbsp
Salt as per taste

Method:

•  Take a big vessel, fill it more than half with water and boil. Add some salt to it.
•  Cut the Gobi in half, put both the halves in the boiling water and let it stand for 5-7 minutes. It is now half cooked.
•  Take the Gobi halves out of the boiling water and set it in a lined baking tray to cool down.
•  Preheat the oven on 350 degrees on bake.
•  Combine all the dry spices and sugar in a bowl and mix well.
•  Now very carefully rub the spice mix on the Gobi. Also fill the spice mix inside the florets to have the even flavor all around.
•  Drizzle some oil on the Gobi halves and place the baking tray with Gobi in the oven. Let is cook for 45 minutes.
•  Gobi is almost ready. Place the halves on the serving dish and gently pour the prepared green gravy on it.

Garnish:
Garnish the Gobi Musallam with slivered almonds and cashews. Enjoy with fresh roti, paratha or naan.

Shaam Savera

“Shaam Savera” means, dusk and dawn, represented by spinach and paneer (cottage cheese) in the recipe. It also means spinach and paneer koftas (dumplings) in butter gravy.

One of my hubby’s favorite, Shaam Savera, is a one of the regulars on my entrée list. It is inspired by the recipe on khana khazana, Sanjeev kapoor’s (one of the top Indian chefs) show. But I have made some alterations according to taste.

Ingredients:

For Koftas (Dumplings):[for 12 koftas: 6 servings]

Spinach – 1 pkt frozen /1bunch fresh
Paneer – 3/4 lbs (grated)
Cashew nuts – 2 tbsp (finely chopped)
Chopped garlic – 1/2 tsp
Chopped green chili – 2 tsp
Corn flour – 3 tsp
Oil for deep frying
Salt as per taste

For sauce or gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste  – 1 tbsp
Paneer – 2 tbsp grated
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy cream – 1/3 cup
Kasoori methi (dried fenugreek leaves) – 1/2 tsp
olive oil – 2 tbsp
Garam masala powder – 1/2 tsp
Sugar/Honey – 2 tsp.
Salt as per taste

Method:

• Wash fresh spinach in plenty of running water to get rid of any dirt, soil or impurities. Blanch spinach in boiling hot water and refresh in cold water. Chop finely and keep aside. If using frozen, thaw the frozen spinach in microwave for 8 minutes.
•  Add chopped green chilies, salt, chopped garlic and corn flour.
• Mix well and divide into 12 equal portions.
• Grate Paneer. Add salt, cashew nuts (finely chopped) and mash well. Divide it into 12 small balls.
• Take spinach, flatten it on your palm and stuff paneer balls in it. Shape it into a ball (kofta). Deep fry for 4 minutes in moderately hot oil.
• Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
• Add tomato puree, red chili powder, Garam Masala Powder, salt in one cup of water. Add grated paneer (2 tbsp). Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi. Stir in heavy cream.
• Serve koftas cut into halves on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.

Enjoy with fresh naan, paratha or steamed basmati rice.