Tuesday, August 19, 2014

I have had malai kofta only once in my life time. Could you believe? Yeah. This is the second time but I made it myself. First time I had in a restaurant, it was a stuffed version, with cheese or dry fruits I do not remember. I had no idea trying this at home as well. But I saw a cute serving dish at Mustafa the one you see below in which I have kept the koftas. I everytime looks at it as its really cute and I wanted to buy it. And finally once got it too and thought I should post malai kofta in thisBlushing. Silly right, but somehow I tried malai kofta as well. This is a no onion no garlic version. But comes out really tasty. Its similar to the cauliflower kofta curry I had posted before. You can eat the koftas as such too or float it in this rich gravy.

Malai kofta recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 20 mins    |  Cook time: 35 mins    Serves: 4

Ingredients For Kofta

Paneer,grated  1 Cup 
Potatoes  4 
Bread crumbs  3 tblsp 
Garam masala  1/4 tsp 
Chat masala  1/4 tsp 
Pepper powder  1/4 tsp 
Salt  As needed 
Chopped coriander leaves  2 tbslp 
Oil  For deep frying 

Ingredients For Gravy

Tomato puree 1 cup, from 3-4 tomatoes
Oil/Ghee 1 tblsp
Jeera/Cumin seed 1 tsp
Cinnamon 1 small piece
Cardamom 1
Clove 1
Ginger chopped 2 tsp
Garam masala Powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 & 1/2 tsp
Turmeric powder 1/8 tsp
Salt As needed
Coriander leaves,chopped 2 tbslp
Milk 1/2 cup
Cream 1/2 cup



  1. Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it.1-mash
  2. Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it. 2-paneer
  3. I did it in my mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients  needed for kofta in the ingredients table.3-mix
  4. Form it to a dough. Make small equal sized balls out of it.4-roll
  5. Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.5-fry
  6. Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel.6-drain
  7. For gravy, I ground 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using.7-grind
  8. Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. Add the pureed tomato.8-add
  9. Add the garam masala powder, red chilli powder, turmeric and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot.9-masala
  10. Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame.10-fry
  11. Do not add all at once, keep stirring and add little by little. Lastly add cream also same way little by little. Never let the gravy boil on high flame at any point as it would lead to curdling.11-cream
  12. Lastly add coriander leaves and koftas. Do not mix. Let it be as such.12-garnish


    • Do not over cook potatoes as it will retain water and koftas will be too soft to handle.
    • If you do not have bread crumbs, you can use fresh bread slices crumbled in a mixer too.
    • If no bread crumbs or bread is available, add 1 tblsp maida or corn flour as binding agent.
    • Add koftas a little while before serving.
    • Do not let the gravy boil in high flame after adding milk and cream as it will lead to curdling of the gravy. Also do not add all at once, add little by little stirring.
    • You can add kasuri methi while frying the puree for extra flavor.

Serve with hot phulkas, best! Goes well with any mild pulaos too like jeera pualo.


Malai kofta recipe | Malai kofta gravy

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Sunday, August 17, 2014

microwave therattipal with condensed milk Wishing you all a Happy Gokulashtami / Janmashtami Happy. After making seepu seedai and mundhiri murukku this year, I also wanted to make something simple and easy sweet so that even beginners can try and offer Baby Krishna. Bachelors, or even kids under elder’s supervision can do this within 10 mins. Yes! I think many bloggers have posted this, but I am very late to post this coz, I have made it only 2 or 3 times that too without ghee or curd, I simply microwaved and ended up in chewy milk candy! This year, even I got few requests to post this micorwave therattipal, when I started my Gokulashtami special recipes. This time I referred this blog since I got attracted by the title under 5 minutes. And also after these many years of cooking, I realized we need curd and ghee for that grainy texture to get a perfect therattipal using microwave. I am sure this will help many of you even till now you haven’t planned or made anything for the festival. Today my Late Grand mom’s star birthday as well, so dedicating this post to her. microwave-therattipal-recipe

Microwave therattipal recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 5 mins    |  Cook time: 8 mins    Serves: 4


Milk maid  1 tin 
Curd/ plain yogurt  2 tblsp 
Ghee   2 tsp 


  1. In a large microwave glass bowl, place all the ingredients. Mix well.
  2. 1-mix
  3. Micorwave in high for 3 minutes. It will rise, so you need a really large bowl.
  4. 2-microwave
  5. Stir again and microwave for another 2 minutes. Stir well. I didn’t get the desired consistency, so I stirred well and again microwaved for 2 more minutes, stirring in between once. It should look like this – with the sides dried up and bubbles in the middle as well.
  6. 3-after
  7. If you slightly mix, there will be grainy texture. Give 4-5 minutes standing time and then stir to get grainy texture.
  8. 4-ready


    • Use microwave-able glass bowl, NOT plastic microwave ‘safe’ bowl.
    • Since it raises a lot almost double while boiling, you need a large bowl otherwise it will overflow and become mess.
    • I added 2 tsp of ghee only, but 1 tblsp is used in the source recipe. You can replace ghee with butter at room temperature too.
    • If you want you can add cardamom powder, but I think authentically nothing is added to it.
Quick and easy dessert is ready to offer God as well as to treat your family, with just 3 ingredients and  under 10 mins of timeBatting Eyelashes.

Microwave Therattipal recipe | Easy theratti pal recipe

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Friday, August 15, 2014

Gokulashtami 2014 recipes

Recipe Cuisine: Indian  |  Recipe Category: Festival recipes
Here is the collection of all Gokulashtami recipes for this year 2104 (17th Aug,Sunday). Click on each picture to get the recipe! Please refer this page to see how to prepare homemade rice flour for these snacks if you wish to prepare form scratch. Wishing you all a Happy Gokulashtami :) Even if you cannot spare time making complicated recipes, you can still make your celebration by offering Krishna's favorite aval/ rice flakes and butter to him! Or you can even quickly whip up the instant wheat flour appam below, which takes hardly 5 minutes to prepare and 20 minutes of cooking time.

Maida seedai  Uppu seedai  Vella seedai
nei-appam-recipe  Wheat flour banana appam  Kai murukku with videothattai-recipe  Mullu murukku  Ribbon pakoda  Thenkuzhal  Aval ladoo  paal payasam
aval payasam   paal kozhukattai  paal kesari
mini murukku  seepu seedai  paal kozhukattai

Gokulashtami recipes | Krishna Jayanthi recipes

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Thursday, August 14, 2014

I had this recipe from last year Diwali itself. My MIL told this recipe after seeing it in a cookery show. But could not post it. But this is the perfect time for posting these cute tiny murukkus for Janmashtami 2014. Kutti kutti murukku for kutti Krishnar. I have seen this Chinna chinna murukku in Sri krishna sweets. So this one is inspired from it. My MIL told to try as chinna chinna kai murukku, but I made it in murukku press itself. Kids would love this too as they are looking cute. I had fun making this murukku. Do try it for your family. It is easy, comes out light and crispy, golden in colour too, with simple ingredients at home!

Mundhiri murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 25 mins    Makes: 30 mini murukkus


Rice flour / idiyappam flour  1 cup 
Cashew nuts  15 
Asafoetida / hing/ Perungayam  1 generous pinch 
Sesame seeds  1 & 1/2 tsp 
Salt  As needed 
Ghee/ melted butter  1 tsp (optional) 
Oil  For deep frying 



  1. Grind cashew nuts with little water, smoothly. There shouldn’t be any cashew bits seen.
  2. 1-grind
  3. Place the rice flour, salt, asafoetida, sesame seeds, ghee in a mixing bowl. Add the ground cashew to it. Add enough water little by little and make a smooth dough without any cracks. Should not be sticky either.
  4. 2-dough
  5. Take a single holed star or this colver shaped plate in the murukku press. Fill the press with dough.
  6. 3-press
  7. Press into small coils/ circles as shown in the picture. You can press in greased ladles (you may need a lot) or greased back of a plate, or even greased small flat plates.  Heat oil in a kadai and when hot, drop these tiny murukkus carefully into oil. You can slide each one slowly along the sides of the kadai.
  8. Cook in medium flame. Turn the murukku in between and cook until bubble ceases and shh… sound stops.Drain in paper towels and repeat to finish the dough.
  9. 5-drain


    • My MIL even tried adding few badams reducing the cashews. 10 cashews and 5 soaked and peeled badam. It comes out good.
    • You can do the same with any plate in the press – star or the regular thenkuzhal press.

Store in air tight containers after it completely cools down. Enjoy!


Mini cashew murukku recipe | Mundhiri murukku

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