Bhai Dooj is the day when siblings across India celebrate the festival with utmost fun and happiness. Besides sharing gifts and blessings, Bhai Dooj brings plenty of reasons to feast with family. So, preparing the perfect dishes at home can be a little tricky. Also, finding the right delicacy sometimes becomes quite stressful. Here is the recipe of four mouth watering dishes.
Stuffed Malai Kofta recipe
Ingredients
1 cup Paneer, grated
2 Potatoes, boiled or roasted
1/2 tsp Garam masala
As required Dry fruits ( chopped cashews,chopped almonds
As required Raisins for stuffing
1/2 tsp Everest chaat masala
1/2 tsp Black pepper powder
2 tbsp Maida (all-purpose flour)
As required oil for shallow / deep frying
1 tbsp Oil
1 tsp Jeera
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Ginger-garlic paste
1/2 tsp Turmeric powder
1-2 tsp Chilli powder – adjust to your spice level
1 tsp Kashmiri lal mirch
1-1 1/2 tsp Coriander Powder
2 tsp Oil / butter
1 Bay leaf / tej patta
Steps To Make
In a large mixing bowl, add 1 cup of grated paneer, 2 boiled potatoes and mash them well. Add salt, garam masala, chat masala, salt, black pepper powder, and a little bit of maida. Combine everything well and make a flat ball and stuff it with chopped dry fruits and make small lemon sized balls.
Coat with leftover all purpose flour to get a crispy coating.Deep fry the koftas on medium heat till they turn golden brown.Flip in between to get uniform browning.Once the koftas turn golden brown, drain to a paper towel to absorb excess oil.
Then in a large kadai, take 1-2 tsp of oil and add jeera, cardamon, cloves, kali mirch, chopped onions and saute well. Add cashews in it and saute well.
Next add ginger-garlic paste then saute till the raw smell of ginger-garlic disappears. Now add chopped tomatoes and saute for a minute or two.
Then cook them covered for at least 5 minutes till completely cooked. Turn off the flame and allow the mixture to cool completely before you blend them to a smooth puree.
Now in a large kadai, take 2 tsp of oil and add bay leaf,cinnamon sticks till they turn fragrant. Now add the blended puree prepared previously.
Boil the paste for 3 minutes on medium flame and keep stirring continuously else they will start popping out and create a mess.
Time to add dry spices like turmeric powder, chilli powder,kashmiri lal mirch and coriander powder. Fry the masala on medium flame and make sure you do not burn them.
Add ¼ cup of fresh homemade cream (malai) and cover for 10 minutes until ghee starts floating in the kadai. Subsequently the spices added earlier will get mixed uniformly and give a good smell.
Now add garam masala, salt to taste and some water. Adjust the consistency of gravy and give a good mix and bring it to a boil.
Finally add roasted (on tawa)crushed kasuri methi.Place the koftas into the serving plate and pour the gravy over it. Enjoy malai kofta with hot Ajwaini naan.
