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Cover: Some like it hot

Recipes with white pepper

09May 12

Malai Kofta

Malai KoftaMalai Kofta is a traditional dish and is the vegetarian alternative to meatballs. It is most often eaten on special occassions. The koftas are little fried potato dumplings in a rich, heavy gravy. (Sort of like my aloo bonda snacks, except those don’t have the delicious gravy.) Needless to say this is not a low-fat recipe!

An essential ingredient for Mailai Kofta is paneer, a fresh Indian cheese. It tastes a bit like cottage cheese, so you can substitute cottage cheese if you are not able to find paneer in your local Indian grocery store. But if you can find it, I strongly suggest you buy it. It is quite delicious and will give this recipe a more authentic taste.

Malai kofta is a delicious savoury dish of Moghlai origin; it is a north Indian speciality, and they go very well served with tasty Naan bread and/or basmati rice. There are lots of varieties; in fact, in Pakistan and Iran, koftas are usually made of beef and chicken, and in Bengal, a region of eastern India, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.

Honestly, it’s not a short or easy recipe, but it’s all worth it in the end – trust me.

 

Malai Kofta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Malai Kofta is a traditional vegetarian dish.
Ingredients
  • 8 medium Potatoes
  • 140g Paneer
  • 50g green peas
  • 6 Green Chilli Peppers, finely chopped
  • 1tsp Ginger Powder
  • 1tsp Coriander Powder
  • ½tsp Cumin Powder
  • Pinch of Salt to taste
  • 2tbsp Vegetable Oil
  • 8 Cardamom Seeds
  • 4cm of stick of Cinnamon
  • 8 Cloves
  • 150ml Cream
  • 200ml Whole Milk
  • 2tsp White Pepper Powder
  • 1tsp Turmeric Powder
  • 500 ml Water
Instructions
  1. Peel, boil and mash the potatoes. You can do this last step with a hand blender or with a potato masher.
  2. Mix half the paneer, green chilli peppers, ginger powder, coriander powder, cumin powder and salt together in a bowl.
  3. Add the mashed potatoes and mix.
  4. Oil your hands slightly. Now take a small ball of the mixture in your hands. Roll the ball so it is nice and round.
  5. Repeat this with the remaining mixture until you have about 12 round balls. Set the balls aside.
  6. Heat up the vegetable oil. Add the cardamom, cinnamon and cloves to the pan and roast them gently on a low flame.
  7. Remove the cardamom, cinnamon and cloves from the pan. Let them cool down a bit and then grind them with a mortar and pestle.
  8. Mix the cream, green peas, remaining paneer and milk together in a bowl to make a paste.
  9. Heat up the ghee in the same pan.
  10. Add the white pepper powder and turmeric powder and fry for a few seconds.
  11. Now add the paste and fry for 8 minutes.
  12. Add in the water and lower the flame.
  13. Let simmer for 20 minutes, stirring occasionally.
  14. Fill a pan with vegetable oil and heat it on a high flame until there are bubbles.
  15. Gently add in the koftas and deep fry them until they are golden brown.
  16. Remove them and serve with the gravy.

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12Apr 12

Pumpkin soup with curry and Garam Masala

Pumpkin SoupPumpkins are great winter food. Healthy, meaty and cheap, they are very versatile and can be boiled, baked, steamed, or roasted when ripe. They also make fantastic desserts such as pumpkin tea bread.

In the U.S.A., they are big fans of pumpkin. In addition to Thanksgiving and Halloween, several pumpkin festivals are held with competitions for the heaviest pumpkin. Did you know that they can also be used to flavour both alcoholic and nonalcoholic drinks?

 

During the Winter season, pumpkins are perfect for soups and stews on cold nights. Here is a pumpkin recipe with an Indian twist: pumpkin soup with curry and Garam Masala. This dish will keep you warm, as Garam masala means literally “hot blend.” It certainly is hot as it uses a blend of ground spices common in North Indian cuisine. It contains many micronutrients such as calcium, iron, potassium, and zinc. With these ingredients, you will make yourself a healthy, cheap and above all, tasty soup! Enjoy!

Ingredients:
• 1.5kg pumpkin, around 800g of pumpkin meat
• 1 yellow onion
• 2 tablespoons of olive oil
• 1 garlic
• 1 teaspoon of salt
• 1 pinch of white pepper
• 1 teaspoon of curry powder
• 1 teaspoon of garam masala
• 5dl of water
• 1dl of crème fraîche

Preparation method:
1. Cut the pumpkin into slices and cut away the peel and pips.
2. Chop it into small chunks.
3. Peel and chop the garlic and onion into pieces.
4. Fry the onion in the olive oil in a large saucepan. Add the garlic, salt, curry, garam masala, white pepper and pumpkin.
5. Let it all fry together for a few minutes.
6. Add the water and let it all boil for around 40 minutes. The pumpkin should be soft and easy to mash when ready.
7. Mix the soup with a blender or by hand with a whisk.
8. Add the crème fraîche.
9. Reheat and add the white pepper and salt to taste.
10. Serve with some coriander on top and with some nice bread.

Takes: 60 minutes
Makes: 4 servings
Level: Easy

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