Paneer/cottage cheese is my favorite. Be it pakodas or curries i like to add paneer to it. From a long time i wanted to try some thing different from paneer and this what came to mind a kofta curry. But then kofta’s are made by paneer, so to make it different i have used green peas to go with it. The curry is simple yet is full of flavors. The soft kofta’s in the creamy gravy can be a best accompliment with your roti’s or any rice dish. The best part is you can make the kofta’s well in advance and add it to the gravy just before serving.
So here’s the recipe hope you will give it a try.
- 350 gm boiled green peas
- 150 gm mashed cottage cheese
- 2 onions finely grinded into paste
- 2 tomatoes blanched and pureed
- 5 cloves of garlic
- 1 small piece of ginger
- 2 green chilies
- A hand full each of coriander and mint leaves
- 1/4 tsp pepper powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp dry mango powder
- 2 tbsp chic-pea flour
- 2 tbsp corn flour
- 1/2 cup corn flour slurry
- 2-3 cloves
- 1 bay leaf
- few pepper corns
- 1 small mace
- 2 cardamons
- 1 tbsp dry fenugreek leaves/ kasuri methi powder
- 5 almonds and cashews blanched and ground into fine paste
- 250 ml water
- 5 tbsp cream
- Oil for frying and making curry
- 1 tbsp butter
- Salt as per taste
First we will grind a paste of coriander,mint,green chili, ginger and garlic in a processor. Retain one tablespoon in the processor and remove the remaining paste in bowl. Now in the same processor puree the green peas into a fine paste.
In heavy bottomed vessel heat oil add in the green peas puree,and chic pea flour and stir the mixture till it leaves the sides of the pan and looks like a dough. Remove this mixture in a plate and add little salt, 1/2 tsp each of chili powder, coriander powder and garam masala.
In a separate plate mash paneer along with a pinch of pepper and salt till its soft. Divide it into equal small lemon sized balls and refrigerate for some time. After some time remove from refrigerator. Now take little green peas mixture flatten it between your palms and fill it with paneer balls in such a way that the paneer is not visible. Coat these balls with corn flour and again refrigerate.
In a pan heat butter and 3 tbsp oil and add all whole spices. Once they splutter add in onion paste and saute till the raw smell goes off. Next add in tomato puree and let it cook for some time. Once oil start to float above the mixture add in the chili,coriander,mint,ginger and garlic paste. Saute it too. Now add all the spice powders and stir in well add in cashew almond paste combine it too.Now add little water and let the mixture come to a boil.Check seasoning add salt if necessary and add kasuri methi and half of the cream and switch of the gas.
Deep fry the koftas by dipping them in slurry. Add them in the gravy right before serving. Garnish with remaining cream.
There’s a popular quote by William Shakespeare in his famous play Romeo and Juliet, “What is in name?”. Well answer to this question is quite simple “Everything”. A name describes thousand qualities of a thing. Few days back a friend of mine happened to give her review about a restaurant where she had a bun named “Papparoti”. I just loved the name and was very tempted to give it a try and at same time was amused why they kept its name so. My oh my the bun came out so well that now i know why its called papparoti. Its because its the pappa of all rotis. Jokes apart this is the best bun i have ever made.
The procedure is a bit lengthy but the results are just awesome. I went through various you tube channels to get the bun’s exact texture and made some changes from my part. Lastly i found this channel named My Sweet Ambitions and followed her recipe to some extent.
There are few points that i have noted while making this bun. The first being using exact quantity of yeast a little more or less will change the texture of the bun. Kneading the dough for the buns play a vital role the more you knead more softer the bun would turn out. You could either use your hand or a stand mixer.I have used my hands and trust me now its paining bad, so i would recommend you all to use a stand mixture or a hand blender.
At a point of time when you knead this dough you would feel the dough is sticky and you will be tempted to add more flour, but don’t do so stick by the quantity measured “Don’t Add Extra Flour”.
So here’s the recipe hope you all will give it a try.
For the Bun
- 1 egg
- 70 ml fresh cream (i used amul 25% cream)
- 50 ml warm milk
- 1 tsp salt
- 1/2 cup tangzhong
- 2 1/4 tsp active dry yeast
- 1/2 cup unsalted butter at room temperature
- 1/4 cup sugar plus 2 tbsp for yeast
- 2 1/2 cup flour (you can use cake flour or bread flour)
- 18 small cubes of unsalted butter for filling
For the frosting
- 3 tbsp milk powder
- 3 1/2 tsp instant coffee
- 1 cup powdered sugar
- 2/3 cup plain flour
- 1/2 cup butter
- 1 egg plus 1 egg yolk
- 50 gms bread flour
- 250 ml water
First we will prepare tangzhong by mixing flour and water in such away that there are no lumps. Place this mixture in low heat till it thickens. Remove this mixture in a clean bowl and cling wrap in such away that the wrap touches the mixture. Let it cool completely.
Now prove yeast adding it to the milk along with sugar and keep it aside to bloom up. Once proved in a bowl of stand mixer add in all ingredients (expect butter) and combine well for 15 minutes. The mixture will be sticky. Now start kneading the mixture by hand for at least 5 minutes by stretch and fold method. Now add the 1/2 cup unsalted butter little by little. Knead till it forms a soft ball. Place it in a bowl and cling wrap it and let it rest for 1 1/2 hours.
After one and a half hour divide the balls into 18 small pieces of equal weight (i just eye balled it) and form it into balls. Lightly flatten these balls and fill it with chilled butter cubes. Pinch and seal the balls and again form a ball by cupping it between your palms. Let it rest for 1/2 an hour.
In the mean time we will prepare the frosting. Combine 3 tbsp hot water and coffee powder to make a thick paste and set it aside.Now cream butter and powdered sugar till pale and fluffy with a hand blender. Add in coffee paste and blend it again. Then add eggs followed by flour and milk powder blend it well. Remove this mixture in a pipping bag. By now our buns may have doubled their size. Frost them with this coffee frosting by making spiral designs on them about half a way of the dough. Bake these in a preheated oven @ 180 degree c for 13-15 mins. Serve warm with coffee or tea.