Monday, February 11, 2013

Creamy dumplings aka Lazeez Malai Kofta

Its been an eternity since I last posted the results of any culinary efforts here. The entree for dinner tonight turned out so lip-smackingly good that I had to share the recipe with you all. Sorry for the long hiatus post baby and Sasha's toddler years. I am hoping that I will be able to post more interesting recipes here from now on.

That said, here is the recipe of the creamy dumplings that mom-in-law made for dinner tonight. That's right, the comeback post does not feature my cooking but that of the master chef in the house.

1 medium sized squash
1 big potato
cashews handful
handful raisins
1/4 c gram flour/besan
turmeric, salt, red chili powder - as per taste

Boil squash and potato. Smash and mix with gram flour and salt, turmeric and chili powder. Cut cashews roughly into chunks as big as the raisins. Mix them along with the raisins in rest of the ingredients. With your hands, make 1 inch balls with the mixture and deep fry in hot oil. Keep aside

2 big tomatoes
1 big onion
2 medium sized green chilis
handful cashews
1/4 c cilantro
1 tbsn ginger-garlic paste
1 tbsn grated coconut

1 tbsn oil
1 tsp curry powder/garam masala
salt and turmeric to taste

1/4 c Cilantro
1/4 c Fresh whipped cream 


Cut tomato and onions into big chunks and boil them. In a blender, add the boiled onions and tomatoes and rest of the ingredients (except those for sauteing and garnishing) and blend to a fine paste. In a saute pan, add mustard seeds. When the seeds sputter, add 1 tsp garam masala (curry powder) and immediately add the blended paste. Cook at low heat till the oil separates from the gravy. Add the dumplings and switch off the heat. Garnish with cilantro and serve with fresh cream.

1 comment:

  1. This looks yummy Nitika. Can't wait to try it out.


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