Wednesday, February 26, 2014

Stuffed Paneer Kofta in Makhani Gravy

"Stuffed Paneer Kofta in Makhani Gravy"
Stuffed Paneer Kofta in Makhani Gravy is a rich and creamy preparation perfect for any occasion.
Paneer and dry fry fruits stuffed koftas, deep fried and served in a tomato and fresh cream based Makhani Gravy.


For the kofta covering

Paneer - 1/2 cup
Potato, boiled and grated -1 medium
Garam masala powder - 1/2 teaspoon
Cornflour - 1 tablespoon
Salt - 1/2 teaspoon

For the kofta filling

Paneer - 1/4 th cup
Milk powder - 2 tablespoon
Green coriander, chopped -2 tablespoon
Green chilli, chopped - 1 teaspoon
Grated ginger - 1 teaspoon
Cashew,  chopped - 2 tablespoon
Raisins, chopped - 1 tablespoon
Sugar -1/2 teaspoon
Salt - 1/2 teaspoon
Garam Masala powder  - 1/2 teaspoon

Oil for deep frying the koftas.

For Makhani Gravy

Onion, boiled and pureed - 1/2cup
Ginger garlic paste - 2 tablespoon
Tomato puree - 1/2 cup
Yellow chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Fresh cream - 2 tablespoon
Milk - 2 tablespoon
Kasuri methi - 1 teaspoon
Garam masala - 1/2 teaspoon
Oil - 2 tablespoon
Butter - 1 tablespoon
Sugar - 1/4th teaspoon
Salt to taste


Fot the kofta covering

Mix all ingredients and form a firm dough and divide it into 8 equal portions.

For the Kofta filling

Mix all ingredients and divide into 8 equal portions

To make the Koftas.

Take one portion of the kofta covering and fill it with one portion of the kofta filling and shape into oval shaped koftas. 

Heat oil in a kadhai and deep fry the kofta until golden brown. Drain and keep aside on absorbent paper. 

For Makhani Gravy

Puree boiled onions to form a smooth paste. ( I have used one and half medium sized onion to make the puree.)

Add the yellow chilli powder and coriander powder to the onion paste,  mix well and keep aside.

Heat oil in a kadhai and fry the ginger garlic paste until the raw smell goes.

Add the onion and masala paste to the ginger garlic paste, mix well, add sugar and fry for 2 minutes and add the tomato puree. Mix well and fry for 3-4 minutes.

Add 1 tablespoon of butter and fry for another 2 minutes.

Beat the fresh cream along with milk to a smooth paste and add to the masala mix well and let it simmer for 2-3 minutes.

Add crushed kasoori methi along with garam masala and salt. Mix well and let it simmer fora minute or two and turn off the flame.

For serving

Place the koftas in the serving dish and pour the makhani gravy just before serving as thhe koftas are very delicate and will tend to crumble if left for long in the gravy.
Garnish with fresh green chopped coriander.

Serve hot along with roti, naan or paratha.


Its very important that the covering of the kofta is well made and ensure that it doesnt crack while being fried. Hence we have used cornflour as the binding agent. while making the paneer and potato dough if required add a teaspoon more of cornflour.

For the Makhani gravy we have used yellow chilli powder which is readily available across the counter at Indian grocery stores, however if unavailable use red chilli powder it will not effect the taste.

Sunday, February 23, 2014

Soya Chunks Dum Biryani

"Soya Chunks Dum Biryani"
Soya Chunks Dum Biriyani

A flavorful and aromatic Vegetarian Biriyani made with Soya Chunks and Basmati Rice.

Soya Chunks cooked along with assorted Indian spices, caramelized onions and Yogurt. Sandwiched between layers of long grain Basmati rice and dum cooked over slow flame. This biriyani is prepared very often  at my home and is a one pot meal which can be served along with Mint and cucumber raita or just enjoy it with plain curd.


Rice, basmati - 1 1/2 cups
Soya Chunks (Soya nuggets) - 1 cup
Onion, sliced- 2  medium
Ginger garlic paste - 1 1/2 tablespoon
Green Chillies, slit - 2
Yogurt - 1/4 th cup
Red chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Fennel seed powder - 1 1/2
Coriander powder - 1 tablespoon
Garam masala powder - 1 teaspoon

Whole Masala

Bayleaf - 1
Black Cardamom - 2 pods
Green Cardamom - 2-3 pods
Cloves - 5-6
Cinnamon stick - 2 inch
Star Anise - 1
Mace - 1 blade
Black pepper corn - 8-10

For Garnish

Onion, deep fried - 1 medium
Fresh green coriander - 3-4 tablespoon
Mint leaves chopped - 1 tablespoon
Ginger juliennnes - 1 tablespoon
Fresh Lime Juice - 1 teaspoon
Yellow food colour - 1/4 teaspoon
Kewra essence - 1/2 teaspoon
Ghee - 1 table spoon

For deep frying onions

Oil - 1/2 cup
Salt - 1/4 th teaspoon


For the Rice

Clean wash and soak Basmati rice for half an hour.

Heat 3 cups of water in a heavy bottom pot , add a teaspoon of salt along with bay leaf, black cardamom, cloves, cinnamon stick, star anise and a blade of mace.

Once the water come to a boil add the rice and cook until it cooked 90%.

For frying onions

Heat 1/2 cup of oil in a kadhai, add sliced onions, once they start turning pink add the salt. Once the onions turn golden brown drain on absorbent paper and keep aside.

For the Soya Chunk Biryani Masala.

Rehydrate the dry soya chunks by soaking in hot water for 10 minutes. Once done squeeze out any excess water and keep aside.

Reduce oil from the kadhai, leave around 3 tablespoon of oil and continue cooking in the same kadhai for the soya chunk masala. Add green cardamom and black pepper corn, once they start releasing the aroma add the onion, fry until it turns slightly brown, all the ginger garlic paste and mix well. if required add a tablespoon of water and fry until the raw smell is gone.

Add the soaked soya chunks and fry for 3-4 minutes.

In a bowl mix fennel powder, coriander powder, cumin powder and red chilli powder along with 2-3 tablespoons of water and make a paste add this masala paste to the soya chunks and fry if required add some more water as the soya chunks will tend to absorb all the water fry for 4-5 minutes or until most of the water is dried up.

Mix yogurt and 3/4th teaspoon of garam masala add salt add to the soya chunk and masala in the kadhai. Add slit green chillies, mix well and fry until oil starts leaving the sides and all the soya chunks are well coated with a thick gravy.

Layering the Biryani

Divide the cooked rice, fried onoions and the chopped coriander and mint leaves into two equal parts along with the ginger juliennes and the remaining garam masala ( we have just used 3/4th teaspoon of the garam masala 1/4th is still remaining).
I usually assemble the biryani in the same pot in which I cook the rice, so all i do is just remove almost half the rice from the pot and keep aside.

Place a layer of the fried onions and sprinkle half the garam masala. Place the soya chunk masala, garnish with ginger juliennes, coriander and mint leaves and a table spoon of ghee.

Place the remaining rice over the masala layer, spread the balance fried onions, sprinkle the balance garam masala, garnish with coriander and mint leaves along with ginger juliennes and add the food colouring along with the kewra water cover and cook over high flame for 2 minutes then reduce theflame to low and cook on dum for another 5 minutes.

Turn off the heat and let the biryani stand for at least 10 minutes before you open the lid.

Serve hot along with just plain curd or Mint and Cucumber Raita .

Enjoy :)


I like to layer the biryani in the same pot in which I have made the rice as not only is it easier but in case there is some water left over at the bottom then it will be utilised for the dum.
In case you are using a separate pot for layering the biryani, please coat the inner layer with ghee,this will prevent the rice from sticking to the pot.
In case if you feel that the rice is too dry then just sprinke a tablespoon or two of water on the first layer of rice.
I have done just a single layer of masala based on the quantity but in case if you are making more quantity just increase the quantity accordingly and make proportionate layers.

Mint and Cucumber Raita

"Mint and Cucumber Raita"
Raita is a dip made out of yogurt and usually served along with most Indian dishes. It is a very simple preparation in which we use different spices to season the yogurt which can range from coriander. mint cumin to red chillies.
I would like to share the recipe of Mint and Cucumber Raita which is very simple to prepare and goes will with Biryani, kababs and any kind of spicy appetisers.


Yogurt - 2 cups
Fresh Mint leaves - 1/2 cups
Green chilli - 1
Garlic  - 1 clove
Cucumber, pealed and grated - 1 cup
Salt to taste.


Wash and clean the mint leaves, garlic and chilli and grind into a smooth paste in a mixer.

Season the yogurt with salt and add the mint paste, mix well, add the grated cucumber mix well.

Garnish with mint leaves and serve.

Thursday, February 20, 2014

Ande Ke Bhurji

"Ande Ke Bhurji"
Ande ke Bhurji is spicy scrambled egg, one of the numerous street foods from Mumbai.....usually served along with pav... but you could enjoy it with just everything bread, roti, paratha or just by itself. During our college days in mumbai it used to be our favourite for weekend brunch...Its comfort food for me as you can prepare it at any time with just a few ingredients which are are usually available at our homes. A wholesome and satisfying meal which can be eaten  at any time of the day be it breakfast, lunch, or dinner, a versatile dish which could  be used as a filling for wraps and sandwiches too.....


Eggs - 3 nos
Onion, chopped - 1 medium
Tomato chopped - 1 medium
Garlic, minced - 1/2teaspoon
Ginger, chopped - 1 teaspoon
Green chillies, chopped - 2-3
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Garam Masala powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste
Fresh green coriander, chopped - 4-5 tablespoons


Heat oil in a kadhai, add chopped onions and fry till golden brown and add chopped tomatoes, fry for 2-3 minutes.

Add minced garlic, chopped ginger and green chillies. Mix well and fry for 2-3 minutes. Add coriender powder, turmeric powder and red chilli powder, mix well and fry until oil starts leaving the sides. If the masala seems to get dry add  a tablespoon or two of water and fry.

Once the masala is well done and oil starts appearing on the sides add salt and garam masala powder, mix well and add the eggs and whisk well same way as would do to make Scrambled Eggs ,

When almost done add the chopped coriander and give it a good mix. Turn off the heat and serve hot along with bread of your choice.

Do try out the Bhurji wrap and Cheese grilled Bhurji Sandwich....



Ande Ke Bhurji (made with 3 eggs)
Chapati / Paratha - 5 pcs


Place the chapati on a working table or a plate, spoon a genorous serving of Ande ke Bhurji and roll into a wrap.

Serve along with cucumber sticks....and watch them disappear.



Bread Slice - 10
Ande ke bhurji -  1 serving ( made with 3 eggs)
Cheddar Cheese slice - 5
Cream cheese spread
Butter for grilling


Divide the Ande ke bhurji into 5 equal portions

Apply cream cheese spread on one slice of bread and place one portion of the Ande ke Bhurji.

Place a cheese slice and cover it with a slice of plane bread. Repeat the same process for the balance slices of bread and make 5 sandwiches.

Heat a tawa or a grilling pan apply butter and toast until golden brown, turn side and grill in the same manner.

Remove from heat and cut the sandwiches diagonally or in any shape you like.

 Serve hot. Enjoy :)