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Cover: Some like it hot

Recipes with whole milk

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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16Apr 12

Indian Lassi with cardamom and pistachios

Indian LassiAn Indian lassi with cardamom and pistachios is a lovely yoghurt drink to have during a hot meal or afterwards as a dessert. It is a variant of a fruit smoothie such as this strawberry and blueberry smoothie.

A lassi is made using yoghurt, water, spices and mango or other fruits. It is especially good with hot food like the Indian cuisine because the proteins in the yoghurt protect the inside of the mouth from hot chili and other spices.

Lassis are full of good stuff and are believed to promote digestion and prevent bloating. I remember the first time I tried a mango lassi as a healthy dessert. I was a student, and my Mum made it for my friends and I as an after-school snack. It was so delicious, that it took my breath away. Needless to say, from then on I was even more excited to arrive home after a long day of hitting the books.

Had I not been taught to eat (and drink) in moderation, I could easily have drunk 3 glasses of the stuff! My Mum, knowing my appetite for this drink, wisely chose to make it every now and then, but not too often. It was always a special treat when she made this snack.

When I moved out on my own, I learned that this Indian smoothie is easy-peasy to make yourself at home. It couldn’t be simpler! If you have a blender, put away the fizzy drinks and try this healthy one instead. I´m positive it will become your new summer favourite.

Ingredients:

• 2 tall glasses (preferably ice-cream glasses)
• 200ml of plain yoghurt
• 100ml of full-fat milk
• 200g of chopped mango
• 6 teaspoons of sugar
• 2 pinches of cardamom
• 100g of ice (optional)
• 1 pinch of salt to enhance the flavor of the mango.
• 2 tablespoons of ground pistachios

Preparation method:

1. Peel and remove pit from mangos. Chop into chunks and place in blender.
2. Add the yoghurt, milk, sugar, spices and ice.
3. Blend for 2 minutes until smooth.
4. Pour into tall glasses.
5. Sprinkle the ground pistachios over the drinks.
6. Serve immediately with a straw.

Makes: 3-4 portions
Takes: 10 minutes
Level: very easy

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