Palak ki Kadhi

I am back after ages...one and a half month to be more precise. It is surely the longest break I have taken, though completely unintentionally. 
Has it happened to you that life becomes unpredictably busy - busy not just with activities, but busy in thoughts as well. When your mind is constantly running and it takes over whatever personal space you treasure. 
Today, I decided to strengthen my will power, and told my mind to just shut up, and let me do things which bring me joy. Like trying an old recipe from my Mom's diary, clicking photographs and posting it (without retiring it as a draft), even if its past midnight!

Palak (spinach) ki Kadhi - a recipe which was exchanged by one of the neighborhood aunties with my Mom (when I was still in school!), during one of their afternoon chat sessions. And though my mother has not made it very frequently, I have always loved it. This is the first time I have tried it, and the result was fabulous!

Ingredients (Serves 2 - 3 adults):


Spinach leaves, cleaned and washed: a small bunch
Besan / Chickpea flour: 2 tbsp
Curd: 1 - 1 1/2 cup, preferably a bit sour
Fenugreek seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Cloves: 2
Turmeric powder: 1/3 tsp
Red chilli powder: 1/4 tsp, or as per taste
Salt: To taste
Oil: 2 - 3 tbsp

Method:


- Finely chop the spinach. It should yield approximately 2 - 3 cups of chopped leaves
- In a bowl, whisk together the besan and the curd. Add 2 glasses of water. Mix well
- Heat oil in a kadhai / pan. When the oil is sufficiently hot, add the cumin seeds. When the seeds begin to splutter, add the mustard, cloves and fenugreek seeds. Let the mustard crackle. 
- Add the turmeric powder, red chilli powder and the spinach. Sauté on medium heat for half a minute or so
- Add the besan and curd mixture, and mix well. Add more water if the mixture is too thick, since the kadhi will thicken as it cooks
- Add salt, and bring to a boil. Let it simmer for 8 - 10 minutes. 
- The kadhi should be of pouring consistency. You may want to add more water, and boil the mixture for sometime if required. 
- Serve hot with  steamed rice or rotis. 

And now that I have sharpened my will power, I hope to be back soon (keeping my fingers crossed!) 

Baked Malai Kofta (Dumplings baked with Gravy and Cream)

Let me clarify at the outset – this is not my recipe and has not been prepared by me. It has been prepared by my Mom – and she sourced it years ago from the Recipe Booklet which she received along with the purchase of “Nicky Tasha Kitchenette”. The Kitchenette is not there now, nor is the Recipe Booklet. But this preparation continues to be one of my favorites, as well as my brother’s.

Like I had mentioned in my earlier post, my husband and I visited my parents last month, and my Mom had prepared an elaborate meal. This dish was prepared on my special request and I thank my Mom for it. The photographs have been taken by me, and the dish was enjoyed by the entire family.

Ingredients:

For the Kofta (Dumplings)
Potatoes – boiled, peeled and grated: 4
Boiled vegetables – peas, chopped carrots, French beans: 1 cup
Bread slices: 2
Green chilies, chopped
Raisins
Salt, Pepper: as per taste
Oil: To deep fry

For the gravy
Onion – peeled and blended to a pulp: 2
Tomato – pureed: 1
Cumin Seeds: ½ tsp
Turmeric: ½ tsp
Coriander powder: 1 tsp
Garam Masala: ½ tsp
Red Chili Powder: ½ tsp
Cornflour: 1 tsp
Oil: 2 tbps
Salt –to taste

For the garnish
Full Cream / Malai – whipped to remove lumps: ½ cup
Coriander, chopped

Method:
For the Koftas (Dumplings)
- Mix the potatoes, vegetables, green chilies, salt and pepper. Keep the salt low since the gravy also contains salt
- Mash the bread slices with your hands and add it to the potato mixture. Mix well

- Grease your hands with 2 – 3 drops of oil, and take a small portion of the mixture. Flatten it on your palm and place 1 – 2 raisins in the middle. Gather the edges to make small ball, about 1 inch in diameter. Similarly prepare the rest of the koftas

- Heat sufficient oil in a kadhai / heavy bottomed pan
- When the oil is sufficiently hot, gently lower the kofta in the oil, and fry it on high heat till golden brown.
- If the kofta “opens up” on frying, it means that either your mixture lacks “binding” or the oil is not sufficiently hot. In the former case, add another slice of bread to the mixture. On a practical note, it helps to first fry one kofta and “test” the results before proceeding to make koftas out of the rest of the mixture

- Ensure that you do not fry more than 2 koftas at a time or else the oil loses temperature
- Once all the koftas are fried, arrange them on a baking dish

For the gravy
- Heat oil in a kadhai / heavy bottomed pan, and add the cumin seeds.
- Once they begin to splutter, add the onions and sauté them on medium heat till they are golden brown

- Add the tomatoes and the spices and sauté till the oil leaves the sides
- Add around 2 cups water, salt and cook on high heat till the water comes to a boil. Let it cook for 2 – 3 minutes
- Mix the corn flour in ¼ cup water and add to the gravy
- Heat it till the gravy is slightly thick

The Baking Part
- Pour the gravy over the koftas
- Pour the cream, and garnish with chopped coriander (As shown in picture)
- Bake it in a pre heated oven at 180 degree centigrade for 15 – 20 minutes
- Serve hot with chapatis / parathas / pulao or steamed rice

Khoya Aloo - Potato Curry with milk solids

Khoya (or Khoa /Mawa) is made by drying milk over low heat, till it reaches an almost solid consistency. It is used in the preparation of various Indian sweets, and sometimes savory dishes as well. My recipe falls in the latter category.
Potato curry, in India, can be made in so many ways – every family has their own variation. Sharing my recipe which uses khoya. The curry is rich in taste (and calories to an extent), and yet quite simple to make.

Ingredients:
Boiled Potatoes: 2 (cut in cubes)
Khoya: ½ cup
Tomato: 1 medium, blended to a pulp
Turmeric powder: ¼ tsp
Coriander Powder: ¾ - 1tsp
Red Chili powder: ½ tsp
Cumin Seeds: ½ tsp
Sugar: ¼ tsp
Salt: To taste
Oil: 1 – 2 tbsp

Method:
- Mash the khoya with your hands. Heat it in a thick bottomed pan / kadhai and keep stirring till the texture is golden brown. Keep aside
- In a pan, heat the oil, and add cumin seeds. When they splutter, add the tomato pulp, turmeric, red chili powder and coriander powder. Sauté on low heat till the spices are well blended with the tomato, and the oil begins to separate.
- Add the khoya and stir for another 2 – 3 minutes
- Add the potatoes, salt, sugar and around 1 cup water
- Bring the curry to a boil, and let it simmer on low heat till most of the water has evaporated and the gravy reaches a thick consistency
- Serve hot with parathas

Dahi wale Alu (Potato curry cooked with yoghurt)

Like most of my recipe encyclopedia, this one too comes from my Mom, though I did not like the preparation as a kid. I think it was because of the asafoetida which she added (and which I still avoid). I remembered it years later, when I was trying to cook something quick for dinner, just for myself, and my husband was eating out with colleagues. I made it again yesterday with hot parathas, for Sunday brunch.
As always, I searched the internet for the recipe, and realized that there quite a few methods by which this curry can be prepared. Sharing my Mom’s version.

Ingredients:

Boiled potatoes: 3
Beaten curd / yoghurt: ½ cup
Oil: 2 tbsp
Dry Red chili: 1 (optional)
Cumin Seeds: ½ tsp
Cloves / Laung: 2
Turmeric powder: ½ tsp
Red Chili powder: ¼ - ½ tsp
Salt: To taste
Water: 3 cups

Method:
- Peel the boiled potatoes. Break them with your hands into bite sized pieces.
- Add the curd and water to the potatoes and mix. Keep aside
- Heat oil in a pan. Add the dry red chili and stir till it changes color
- Add cumin seeds and cloves. When the seeds begin to splutter, add turmeric powder, and the potato curd mixture
- Add salt and red chili powder. Bring the curry to a boil
- Lower the flame and let the mixture boil for another 4 – 5 minutes.
- Serve hot with parathas

Why I recommend it?
- The yoghurt adds a sour / tangy flavor which is different from the usual curries cooked with tomato
- It’s simple and quick. Can be prepared in under 10 minutes if you have boiled potatoes stocked in your refrigerator