Mala's Kitchen

Fish koftay

admin — Mon, 07 Jul 2008 20:29:37 +0000

Preparation:
Heat a clean tawa or heavy based shallow pan on low heat, apply a tbsp of white vinegarand a little salt again to fish fillets and put them on tawa/pan for a few minutes till the water in fillets dries or till they turn white. remove from heat and mash the fillets whit a fork, add all kofta ingredients and mix well. from into small balls with greased hand and set a side heat oil in a pan, fry onions till brown. remove to absorbent kitchen paper beat yoghurt with ginger/garlic, turmeric, garammasala, chillies and salt and put in the same pan. crush onions with hands, add to the pan, let it cook on low heat.In a separate frying panb fry the koftay gently and carefully add to the curry. do not stir koftay with spoon, gently tilt the pan from a side to side so all koftay are covered with spices. when liquid is almost dry add 1 1/2 cup of fresh corainder and green chillies.
Serve hot with plain rice.

Malai tikka

admin — Mon, 07 Jul 2008 20:12:35 +0000

Preparation:
Take chicken make mark on it with knife, add lemon juice salt, white/black pepper, yoghurt and cream mix altogether and keep for marinate for 25 to 30 minutes then bbq it serve with hot naan.

Tuna macaroni salad

admin — Sat, 05 Jul 2008 16:32:19 +0000

Preparation:
In a large pot of salted boiling water cook pastea, rinse under cold water and drain, In a large bowl combine the pasta potatoes, tomatoes celery and tuna, prepare the dressing by whisking together the mayonnaise, salad dressing sugar and pepper. add to pasta, mix together, add parsley for garnishing and refrigerate for 1 hour.

Moong and masoor lentil soup

admin — Fri, 04 Jul 2008 18:48:10 +0000

Preparation:
Wash lentils, combine in a pan with ginger/garlic paste and water and cook on low heat till tender. remove from heat, cool and grind in a blender pour the lentils in apan, add chicken stock cube, salt and butter and cook for five minutes.
Serve hot sprinkled with black pepper and lemon juice. serve with bread and butter.

Chicken tikka

admin — Thu, 12 Jun 2008 06:28:09 +0000

Preparation:
Take bowl add chicken make a mark on chicken with knife, add vinegar, redchilli powder, garlic paste, molten butter, salt and food colour. mix it well keep aside for marination for 30-40 minutes. bbq it serve with raita

Palak daal (spinach with lentils)

admin — Tue, 10 Jun 2008 05:43:41 +0000

Preparation:
take a medium sauce pan add water and washed cleaned moong lentil put on heat for boiling. boil it for 30 minutes, take a small sauce pan add 1 cup water and washed spinach boil for 10 minutes. take grinder add boil spinach and grind it well. take a frying pan heat oil add chopped onion stir well add cumin seeds, green chilli and moong lentil stir well with wooden spoon, add 1 tsp ginger garlic paste, red chilli powder,turmeric, spinach and salt to taste cover the sauce pan cook for 10 minutes. remove from heat. serve hot with rice.

Fried red crabs

admin — Tue, 10 Jun 2008 05:17:52 +0000

Preparation:
Take a medium sauce pan heat pan add oil heat. add onion stir well till the onions changes into pink add crabs stir well cook for 10 minutes. add tomatoes, salt , red chilli, garlic paste and corainder stir well and cover the sauce pan. put on low heat cook for 20 minutes.remove from heat serve hot.

Masala bhari bhindi(stuffed okra)

admin — Mon, 09 Jun 2008 07:21:42 +0000

Preparation:
soak tamarind in 1/2 cup hot water for 20 minutes. work the pulp loose with your fingers, then strain through a sieve into a bowl, with the back of a spoon press down the tamarind to extract the thick pulp. roast all dry ingredients on tawa till a light brown and ground them to powder, add this powder to tamarind juice with a pin ch of salt. cut off the stalk end of the okra and make a slash lengthwise, taking care not to cut it through. stuff with the tamarind masala mixture. when done fry half at a time in a large pan on low heat. sprinkle with salt, cover and leave on low heat for 5 minutes.
Serve with hot puri.

Dhokri dhokla dhokra

admin — Fri, 06 Jun 2008 04:22:55 +0000

Preparation:
Take a big bowl add yoghurt, gram flour, red chilli, turmeric,cumin seeds, salt and baking soda mix it well and keep the mixture aside for 4-5 hours. then take a tray greece a little oil add this mixture put this tray on boiling water cook for 25 to 30 minutes until dhokri changes into hard sponge, remove from heat make a diamond piece with knife. take a frying pan heat oil add curry leave, mustard seeds and green chillies stir well then add dhokri pieces stir for 5 minutes.
Serve with red hot chutney.

Alu matar(potatoes with peas)

admin — Fri, 06 Jun 2008 03:56:35 +0000

Preparation:
Take a small pan heat oil add tomatoes, cumin seeds stir for 2-3 minutes, add boiled peas and potatoes add 1 cup water cook on low heat for 20 minutes, add garlic paste, red chilli powder, corainder powder and turmeric. stir well add coconut milk cook for 5 minutes add salt to taste and cover it. remove from heat once potatoes are tender, serve with bread.