Malai Kofta

Ingredients:
Kofta:

• 1 cup boiled mash potatoes
• 1 cup mash paneer
• 3 bread slices(Sprinkle 1tsp water and keep aside)
• 2 tablespoon minced cilantro 
• 1/2 teaspoon cumin seed 
• 1/4 teaspoon salt
• 1 small finally chopped green chilli

For Batter:

• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water
• Oil to fry

Gravy:

• 2 tablespoon oil
• Generous pinch asafeotida (hing)
• 1 teaspoon cumin seed 
• 2 medium tomatoes
• 1 tablespoon shredded ginger 
• 1 green chili
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/4 teaspoon red chilli powder
• 1 teaspoon all purpose flour (maida, plain flour)
• 1/4 cup cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon garam masala
• 2 tablespoon minced cilantro 

Method:
Kofta:

1. Mix all the ingredients together for kofta
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chillies and ginger to make a puree.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chilli powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Kadhai Panner

Ingredients:

• 1/2 lb paneer
• 1 medium red bell pepper 
• 1 medium green bell pepper 
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chilli
• Pinch of asafoetida (hing)
• 1 teaspoon cumin seed 
• 1 and 1/2 tablespoons coriander powder
• 1/2 teaspoon turmeric 
• 1/2 teaspoon chilli powder
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chilli to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafoetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and chilli powder.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Panner Butter Masala

Ingredients:

• 1/2 lb. paneer (cubed)
• 2 medium tomatoes
• 1 green chilli
• 1 small onion paste
• 1/4 inch piece ginger
• 1/2 cup yogurt,whipped
• 1 stick butter
• Pinch of asafeotida 
• 1 teaspoon cumin seeds 
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon red chilli powder 
• 2 bay leaves 
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala
• 1 teaspoon cornstarch
• 2 tablespoons chopped cilantro (Green coriander)
• 1 teaspoon sugar (optional)

Method:

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color.Set aside.
2. Blend tomatoes,onion, green chilli and ginger to make a puree.
3. Heat the butter in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
9. Add the paneer. Let it cook for a few minutes until the panner are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Before you chop chillies rub a little vegetable oil into your hands and your skin won’t absorb the spicy chilli oil.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface,throw it away.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

If you accidentally over-salt a dish while it's still cooking,drop in a peeled potato-it absorbs the excess salt.