Malai Kofta Curry

I really did not know that doing a job for the whole day and then cooking at the end of the day is really tiresome.... earlier when I used to work never felt like this...but now I have a child who goes to the childcare for the whole day.... so when I come back really don feel like doing anything..just play with her and spend all my time with her only... today saturday.. after half days work managed to prepare this... after a long time had a nice dinner....
so here goes the recipe for the tasty Malai Kofta Curry
Ingredients
For the Koftas
4-5 medium size Potatoes
100 gms Cottage cheese
2 green chillies
¼ cup cornflour
Salt as per taste
¼ cup raisins
oil for deep frying
For gravy
3 medium sized onions
3 tbsp oil
1tbsp Ginger paste
1tbsp garlic paste
2 green chillies
1tsp coriander powder
1 tsp turmeric
salt as per taste
½ cup tomato puree
1 tsp red chilli powder
For the Gravy
½ cup mawa (khoya)
½ cup fresh cream
1 tsp garam masala powder
Method
1. Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green chillies, deseed and chop them fine.
2. Peel onions cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind into a smooth paste.
3. Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt. Mix well. Divide into sixteen equal balls. Stuff raisins into them. Deep fry in hot oil until slightly coloured. Drain and keep aside.
4. Heat oil in a kadhai. Add boiled onion paste and cook for five minutes. Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Cook for a minute.
5. Add tomato puree and red chilli powder and cook on a medium flame for eight to ten minutes or till oil separates from the masala.
6. Mix mawa in two cups of water and add to the gravy. Bring it to boil and simmer for ten minutes on a slow flame. Stir occasionally. Stir in fresh cream and garam masala powder.
7. Place warm koftas in a serving dish and pour hot gravy on top and serve.

Tip: Fry one kofta and check for binding, if it breaks add a little more cornflour. Deep fry in hot oil.

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Dry fenugreek vege (sukhi methi subzi)

Ingredients
1 bunch fenugreek leaves
2-3 cloves of garlic (mashed roughly)
1tsp mustard seeds
1tsp oil
salt as per taste
Method
1. Wash the fenugreek leaves under water properly.
2. Heat oil in a vessel. Add mustard seeds. when they crackle add the mashed garlic cloves.
3. When they turn slightly brown add fenugreek leaves and salt.
4. Mix nicely and cover it for 5 minutes.
5. Serve hot or cold with chapati...
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Amras

Ingredients
2 mangoes
1/4 cup milk
a pinch salt
jaggery according to the sweetness of the mangoes
Method
1. Peel and take out the pulp of the mangoes.
2. Dip the seed of the mango in the milk and wash it in the milk.
3. Add the milk to the pulp. Then mix salt and jaggery.
4. Add cardamom powder if desired.....
5. Serve with puri..
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