Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
This once no one complained that I was frying and that too frying paneer. Because basically they did not know what went in the making of this koftas. I fried and hid the koftas well from the inquisitive hands that always finds stuff she is not supposed to find. J By the time the fried paneer cat came out of the bag the kofta were all over. J of course hubby was worried I will start coughing etc ( he tried to keep the fact hidden but then when he keeps on checking on you every time you cough or sneeze then you know) so I felt sorry for what I did.
Anyway I was supposed to write about something else but these koftas got made because I left the milk on the kitchen platform and no one realised it. The entire 2 litre was spoilt. So my paneer just happened.
For the Paneer koftas:
- 2 litres milk
- 5 teaspoon of lemon juice
- 2 slices of bread
- 3-4 green chillies, minced fine
- 2 tblspn of corn flour or besan
- 2-3 tblspn curds
- A pinch of baking powder
- Coriander leaves, finely chopped
- ½ cup frozen corn
- ½ teaspoon Red chilli powder
- ¼ teaspoon garam masala
- A pinch of amchoor powder
- Oil for frying
For the kofta gravy:
- 2 medium onions
- 8-10 cloves garlic
- ½ inch of ginger
- 3 tblspn oil
- 3-4 tomatoes
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon jeera/ cumin powder
- 1 teaspoon garam masala
- ¼ teaspoon sugar
For the making of paneer (I just strained my paneer but this is the way you make paneer).
- Heat the milk. When it comes to boil add the lemon juice gradually. Stir gently till the milk curdles. Let it stand for 15 minutes.
- Pour the curdled milk in a strainer or muslin cloth. Shape it in a square and keep a heavy weight for about 1 hour. Since I do not want any shapes here I have strained the paneer and used it to make my koftas.
- Soak the bread slices in water and squeeze out all the water. Crumble over the paneer.
- Add the minced green chillies, curd, soda, corn flour, coriander leaves and salt and mix to form soft dough.
- Mash the frozen corn a bit then add the salt, red chilli powder, garam masala and amchoor mix well.
- Make balls of the paneer dough and in the centre of the ball make a small well using your thumb. Add the stuffing of corn inside and close the ball. Repeat with all the dough.
- Heat oil and fry the paneer balls till golden brown set aside. (Which in my place means if you want some veggie on the table keep hidden)!
Now get let’s make the gravy
- Grind the onions, garlic and ginger to a fine paste.
- Het the 3 tblspn oil and fry the paste till oil separates.
- Puree the tomatoes and add to the fried onion paste.
- Add salt to taste add all the powders and sugar mix well.
- Add 1 ½ cup of water and let it boil. For 10 minutes or till gravy thicken.
- Just before serving add the paneer balls.
- The original stuffing was green peas. I had frozen corn so I used that.
- For a richer stuffing use ⅓ cup of mava, 2 teaspoon chopped cashew nuts with salt and water.
This is my entry for the blogging marathon #29. Do check out the other BMers here.
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