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Malai Kofta with Lachha Parantha & Rajmah Chawal


Posted the14/09/2009 By niya's world (Visit website)





Malai Kofta with Lachha Parantha

Ingredients

For malai kofta:

5 potatoes, boiled
1 cup breadcrumbs
1/2 cup coconut, desiccated
1/4 cup mixed dry fruits, powdered
2 - 3 green chillies, chopped
1/2 cup coriander leaves
Oil for frying
Salt and sugar to taste
1 1/2 cup curd
3 tomatoes, blanched & grind to a paste
1/2 cup cream
1/2 teaspoon turmeric powder
3/4 teaspoon garam masala powder
1/2 teaspoon chilli powder
1 teaspoon cumin seeds
1 tablespoon oil
2 cups hot water
1 tablespoon coriander leaves ( for garnishing)

For lachha parantha:

2 cups flour ( maida )
1 tablespoon semolina ( suji )
A pinch of soda bi - carb
1 teaspoon oil
1 teaspoon sugar
1 tablespoon pure ghee
Oil for frying

Method

For malai kofta:

Mash the potatoes and make lemon - sized balls. Mix coconut, dry fruits, chillies, coriander leaves, salt and sugar for filling. Put in a small quantity of this stuffing in a potato ball. Roll each ball in breadcrumbs and deep fry in oil till golden color. Drain and keep aside.

Heat 1 tablespoon of oil in a pan. Add cumin seeds, ground tomatoes and curd. Fry till done. Add powdered spices, sugar and salt along with 2 cups of hot water. Simmer over a low heat till the gravy is done and thick. Add cream, mix well. Drop in the koftas. Cook for 2 - 3 minutes. Serve with lachha paratha and garnished with coriander leaves.

For lachha parantha:

Sieve flour, semolina and soda together. Run in oil and sugar. Add curd and water and knead into a soft dough. Keep covered for half an hour. Make 8 balls with the dough and roll out each ball on a floured board. Pile these paranthas one on the top of the other, applying pure ghee in between. Press lightly.

Cut into 1 - inch strips with a sharp knife. Pick up one set of the strips and roll like a Swiss roll. Press flat. Roll again. Heat a griddle and fry each paranthas on both sides using ghee. Remove from griddle. Similarly, make more paranthas with the remaining set of strips. Press the sides of the paranthas together and serve with malai kofta.




Rajmah Chawal

Ingredients

For rajmah:

1 cup rajmah ( kidney beans)
Salt to taste
1 teaspoon oil
1 piece of ginger, minced
2 green chillies, chopped
3 tomatoes, blanched and pureed
2 onions, minced
1 tablespoon coriander leaves, chopped
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 tablespoon coriander leaves ( for garnishing )

For chawal ( rice ) :

2 cups basmati rice
4 cups water
1 teaspoon lime juice
1 teaspoon pure ghee

Method

For rajmah:

Soak rajmah overnight or 6 - 8 hours in 5 cups of water. Add salt and cook in a pressure cooker until soft. Mix so as to mash a few rajmah.

Heat oil in a pan. Fry onions, add ginger, green chillies, tomato puree, salt, coriander powder, garam masala powder , red chilli powder, coriander leaves and turmeric powder. Cook on a low heat till oil oozes out. Add boiled rajmah and cook for 5 minutes.

Then add boiled water for the desired gravy. Cook and covered for 5 - 6 minutes on a low heat and serve hot garnished with coriander leaves along with chawal.

For chawal:

Clean and soak rice for at least half an hour in 4 cups of water. Place the rice for boiling. As soon as water boils, cover the pan and lower the flame and let it simmer till the rice is cooked. Sprinkle lime juice and ghee. Wait for 2- 3 minutes, then serve hot with rajmah.


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