Friday, July 1, 2011

Aloo Paneer Kofta

Iam happy, that we friends started our Interactive Cooking Session. We have decided to try few recipes on every friday. I play the Instructor Role and we are really having fun and food at every session. Today is the second friday we met and so far 4 recipes have been tried. We all put our ideas, while cooking and that makes the session quite usefull to everyone. So our Interactive Cooking Session sounds great isnt it.

We choosed to prepare this kofta, unfortunately we could'nt find bread crumbs.  so we toasted 2 slices of wheat bread and trimmed its edges. cut the bread into small pieces and we powdered in mixie and got bread crumbs. it just worked perfect!!

Aloo Paneer Kofta

I dont like to fry paneer, but frying paneer for this kofta was excused when i tasted it. Its one of the richest  deepfry. i referred many sites, but combined the recipe from sia's Malai Kofta and from ecurry.

Potato Paneer Kofta:

Makes about 12 small Kofta's

Ingredients:

2 Large Potatoes
125 gms Paneer
2 Green Chilli's
1 tsp Garam masala
2 tsp's Bread Crumbs
2 tsp's Corn Flour
2 tsp's Milk Powder
Salt to taste
1 tbsp Chopped Corriander Leaves
Oil to Deep Fry (1 cup of oil)

To stuff:

2 tbsp Cashew bits
2 tbsp Dry Grapes

Kofta's

Method:

Pressure Cook the Potatoes upto 4 or 5 whistles. peel the skin of the potatoes and mash them.

Grate the Paneer very finely. also chop the Green chilli's finely.

In a Large Bowl, Add the mashed Potatoes, Grated Paneer, finely chopped Green Chilli's and chopped corriander leaves & mix well.

Add salt to taste, Garam masala, Bread Crumbs, Milk Powder and Corn Flour and mix well.

Knead them all together. knead, as we do our chapathi dough. Shape them into small balls.

Make a dent on the kofta ball's, stuff it with one cashew bit and 2 dry grapes. likewise stuff all the kofta balls. Each Kofta ball should be of  a medium lemon size.

Heat 1 cup of Oil in a Pan. Fry the Kofta's 2 or 3 at a time. Make sure to reduce the flame while adding the kofta balls. deep fry the kofta, till it turns into golden colour. [Frying them reminded me of doing gulab jamun, so use the same technique while we fry gulab jamun's]

Remove the Kofta's to a tissue paper and then serve.

Serve with ketchup or use the kofta's in biryani or in Malai Kofta.

So you can guess what my next post is going to be.

Notes:

You can also add a drop of fresh cream and then cashew bits and dry grapes for stuffing.
Anyway stuffing is optional.

Bread Crumbs, corn flour and milk powder all act together as binding agent. Bread Crumbs or Corn flour is a must for these kofta's.

If you dont have bread crumbs, toast 2 bread slices. trim its edges and cut the bread into pieces. grind the bread pieces in mixie to get bread crumbs.
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