Vegetable Kofta Curry

One of my resolutions this year was to have a salad with each meal or maybe even replace a meal with salads. I am super proud that I have managed to stick to this one for so long. Even the other meals have been really basic and simple and I have not really cooked anything to post about, even if I did I was too lazy to take pictures. A couple of weeks back, we visited some friends and I had the best homemade Malai Kofta Curry. The flavors were amazing, the gravy was really rich and creamy, like the kind we get in restaurants.

I love koftas and by next week I was really craving for some more. I made some last weekend but I did skip the cream and nuts in the gravy and kept it really simple and light. If you are looking for something rich then maybe you can stir in some cream and simmer for a few minutes. The koftas can be fried in advance but insert them in the hot gravy just before serving, they do soak up and become really soft.

Vegetable Kofta Curry

Ingredients:

For the koftas:

1 big potato (about 200 gms), boiled, drained and mashed
150 gms fresh paneer, crumbled
1 carrot, grated fine
3 green chilies, finely chopped
1/4 tsp garam masala
1/2 tsp cumin powder
2 tbs cornflour
small handful cilantro, finely chopped
1 tbs grated fresh ginger
1 tsp lemon juice
salt to taste

For the gravy:

1 tbs oil

1 medium onion

1 tbs ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder or to taste

1/2 tsp garam masala powder

2 tomatoes

1 tbs kasoori methi

salt to taste

dash of lemon juice

Method:

For the koftas:

Mix all the ingredients together and blend them really well using your fingers until it comes together like a ball of dough. Take small portions and shape them into round or oval koftas.

Heat oil and deep fry until brown. 

Drain and keep aside.

For the gravy:

Heat oil and fry the onions until golden. Add the ginger garlic paste and fry until the raw smell is gone.

Add the dry spices and stir for a few seconds. Remove from heat and blend the onion mixture with the tomatoes to a puree.
Return the puree to the pan on medium high heat until the tomato mixture is done and the oil separates. Add  kasoori methi and salt and enough water to adjust the gravy consistency,. Bring to a boil, cover and let simmer for 10 minutes.
Before serving warm up the gravy and insert the koftas gently into the gravy. Do not stir or the koftas will get mashed.

Coffee Mascarpone Cream Cake

A Very Happy New Year to all my readers. Here's hoping for a Bright, Prosperous and Happy 2013. The last few weeks of the last year were all fun, we had a wonderful holiday and spent a lot of time with friends. 

I hardly had any time for blogging but I did not want to miss posting on the first day of the new year.

Last night one of my friends bought a Tiramisu cake for our new year party, I was so thrilled to see it and it was just fabulous. 

I had made a tiramisu cake a while back and I loved the coffee, mascarpone and chocolate combination. This cake has very similar flavors, but there is no liquor and it is much lighter because of the fatless sponge. 

Coffee Mascarpone Cream Cake

Ingredients:

Coffee Sponge:

4 eggs, at room temperature

4 tbs sugar

1 tbs instant coffee powder dissolved in 1 tbs water

8 tbs flour

Soaking syrup:

1/2 cup water

1/4 cup sugar

Mascarpone cream:

1 cup heavy whipping cream

4 oz mascarpone cheese

3-4 tbs powdered sugar

1 1/2 tsp instant coffee powder dissolved in 1 tbs water

Method:

Coffee Sponge:

Preheat oven to 390F/ 200C.

Line the bottom of two 8"pans with parchment paper.

Take the eg gs, sugar, coffee paste and sugar in a large bowl and beat on high speed for 10 minutes.

Very gently fold in the flour in two batches until well combined without deflating the mixture.

Divide the batter among the two pans and level the top.

Bake for 18 -20 minutes until done. Cool in the pan on wire racks.

Soaking syrup:

Heat the sugar and water until the sugar dissolves completely. Keep aside to cool.

Mascarpone Cream:

Chill the bowl and beaters and the cream well. Take the cream and sugar in the chilled bowl and whip to almost stiff peaks. Whip the mascarpone and coffee mixture for a minute to lighten the mascarpone and then gently stir in about a fourth of the whipped cream. Fold in the remaining whipped cream gently.

To assemble the cake:

Slide a knife along the edge of the pan to release the cake and peel off the parchment paper. 

Brush sugar syrup evenly all over one of the cakes to moisten it well. Place it on a plate or cake server.

Top with a little less than a third of the mascarpone cream mixture.

Moisten the other cake layer and place it over the first one.

Frost the sides and top of the cake with the remaining frosting and decorate as desired.

Refrigerate covered for a few hours before serving.