Ingredients:
Minced chicken- 500 gms,
Onion- 1/2 ( finely chopped ),
Green corriander leaves- 1/2 cup,
Almonds- 1/3 cup,
Roasted salted chickpeas-1/3 cup( you can use unsalted ),
Green chilli- 1,
Poppy seeds- 1tsp( soaked in 2 tbsp of warm water for 1/2 hour),
Grated nutmeg-1/2 tsp,
Onion-1/2,
Garlic clove- 6 small or 2 big( chopped ),
Ginger- 1 inch( chopped ),
Green cardamom- 3,
Corriander pwd-2 tsp,
Turmeric pwd-1/2 tsp,
Kashmiri red Chilli pwd- 1tsp,
Yogurt- 3 tbsp- heapful ( beat it ),
Oil- 3 tbsp,
Salt to taste,
Warm water - 1 and 1/2 cup.
Method:
Dry grind roasted chickpeas ( without the skin )and almonds in a grind to a fine powder.Keep aside in a small bowl.
Grind together 1/2 chopped onion,garlic,ginger,green cardamom,corrinader pwd,red chilli pwd,turmeric pwd,grated nutmeg and poppy seeds with the saoked water to a fine paste.Add water if needed.Take out in a bowl and keep aside.
In the blender,grind together the minced chicken, 1/2 chopped onion,almond and chickpea powder,green chilli,corriander leaves.
Add a little salt.
Mix and make small balls .( grease hands with oil to make the balls)
Grease the plate with oil and put the balls and cover with foil.Keep in the fridge for 1/2 to 1 hour.
Take out the minced balls from the fridge, once you start cooking.
Heat 3 tbsp of oil in a pressure cooker.
Add the onion, ginger, garlic, poppy,red chilli paste mixture.
Cook for 2 minutes or till oil leaves side.
Lower the heat and gently place all the minced balls in the cooker.
Pour the beaten curd .
With the cooker handle gently swirl the cooker in circular motion.( this process is very important )
The minced balls cook and firms its shape in the curd spice mixture.( if you jerk too hard the koftas will break)
Swirl and shake so that the curd evenly distributes it self around and the spices do not stick to the bottom.
We can not use a spoon or spatulla,but keep swirling and give a little nudge to the cooker.
When the curd is cooked add 1 and 1/2 cup of warm water.
Raise the heat and add salt ( be careful with salt - as the gravy is thin and we have already added some salt to the koftas ).
Once the gravy comes to boil put the lid on,and as soon as pressure builds,turn off the heat.
Let the koftas cook in the cooker.
When the cooker has cooled down, open the lid.
Check salt.
Sprinkle green corriander leaves and serve.
This dish is very light and healthy and the taste is good too.
Very similiar to kashmiri dishes which are very light and delicious.Makes 15 koftas
Ingredients:
Chicken- 1 kg,
Turmeric- 1tsp,
Salt -to taste,
Onion- 5( finely sliced),
Cashewnuts- a handful,
Red chilli pwd- 1 and 1/4 tsp,
Corrinader pwd- 3 tsp,
Bay leaves- 2,
Green cardamom-3,
Cloves- 5,
Cinnamon- 1stick ( one inch),
Mace- 2 flakes,
Peppercorns - 10,
Shah jeera ( black cumin )- 1 tsp,
Garlic paste- 1tsp,
Ginger paste - 1tsp,
Green chilli - 2( slit length wise ),
Yogurt - 250 gms,
Garam masala- 1tsp.
Warm water- 1 and 1/2 cup.
Oil - 3 to 5 tbsp.
Method:
In a mixing bowl combine chicken pieces, with 1 tsp of salt and turmeric pwd and keep aside to marinate while you fry the onions and cashewnuts.
Heat oil in a deep pan or kadhai,add sliced onions and fry onions in medium heat till light brown.
Remove and keep aside in a plate.
In the same oil lightly fry the cashewnuts.
Take out and grind the fried onions and cashewnuts in the grinder to a smooth paste.
In a small mixing bowl combine red chilli pwd and corriander powder with 1 and 1/2 tbsp of water to make a paste.Keep aside.
Heat some oil ( in which the onions and cashewnuts were fried )add bayleaf,cloves,cinnamon,green cardamom,peppercorns,mace and shah jeera( black cumin).
When spices crackle add ginger and garlic paste, corrinader red chilli paste and slit green chilli and saute till oil separates ( fry in low to medium heat for 2 minutes).
Mix in the beaten curd and stir continously to prevent the mixture from curdling.
Cook till oil separates.
Add the marinated chicken and stir fry for 5 minutes.
Add the onion cashewnut paste and stir fry for few minutes.
Add 1 and 1/2 cup of warm water .
Mix and let the gravy come to boil.
Lower the heat and put a lid on.
Let it cook for 20 minutes or till chicken is done.
Taste salt and then sprinkle 1 tsp of garam masala .
Close gas and cover with the lid and let it rest for 5 minutes.
Serve hot and enjoy with rice or hot rotis.
Korma tastes better even the next day.
Ingredients:
Walnut-50 gms or 1/2 cup,
Grated carrot- 170 gms - 1 and 1/2 ( big size-grated ),All purpose flour or maida-130 gms or 1 and 1/4 cup,
Baking soda-1/2 tsp,
Baking pwd-1/2 plus 1/4 tsp,
Salt -1/4 tsp,
Ground cinnamon-1/2 plus 1/4 tsp,
Egg- 2,
Granulated sugar ( powdered )- 130 gms or1/2cup plus 1/4 cup,
Canola oil or vegetable oil or other flavourless oil or safflower oil-1/2 cup or 120ml,
Vanilla essence-1 tsp.
Method :
Pre heat oven to 350F or 180 C and place rack in the center of the oven.
Oil 9 inch pan and line with a circle of butter paper at the bottom.
Toast the walnuts in the oven for 5- 8 minutes or until light brown at 180 C.
Take out in a plate and leave it to cool.
Once cooled,just rub off the skin of the nuts and coarsely chop it.
Peel and grate the carrots and then weight it.Keep aside in a bowl.
In a separate bowl sieve together flour,baking soda,baking powder,salt and ground cinnamon.
With a wire whisk,mix them together.
In a bowl of your mixer beat the eggs until frothy( 1 minute ).
Add the sugar and beat until the batter is thick and light coloured ( 3 to 4 minutes ).
Add the oil in a steady stream ( mixer is running ) and then beat in the vanilla essence.
Add the flour mixture and beat just until incorporated.
Remove the beater and use a wooden spoon or spatula.
Fold in the grated carrot and chopped walnuts.
Do not over mix( will harden the cake )
Pour the batter on to the prepared pan and then smooth the top layer with a flat spatula or knife.
Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Remove from oven and let it cool on a wire rack.
After 15 minutes,run the knife around the edges of the pan.
Invert the cake and remove the butter paper and then revert back.
Let it cool on wire rack.
This cake is very moist and the texture is very soft.
You can have it plain or can have a cream cheese frosting on top.
Cover and can be refrigerated .
Serves 10 to 12.
