Friday, July 18, 2014

Oreo Mug Cake

After a week’s break, I am back with a new recipe of a Mug Cake. World cup ended with a sad note for our family. Because my husband is an old Argentina supporter and I liked Messi because of his innocence look. We got an opportunity to watch the match in a big screen organized in their office and first time I saw my husband so excited. Though my son started with supporting Messi, he changed his mind once Germany won. Because he has to always win! Anyway, besides that life was good in the peak of summer vacation. We had a road trip to Big Sur on Labor Day weekend, enjoyed some breathtaking views, long-drive on US-1 and eating out in different places on the way.

I am going to share the recipe of Oreo Mug Cake. It’s perfect if you have busy schedule and have no time to try any complex recipe. I love the concept of microwave mug cake. Stir a few ingredients in a mug and put it in the microwave for a minute or two and it’s ready to serve. When I tried the mug cake first time, I realized that microwaves can be used for other purposes than heating frozen meals or making popcorn. It’s not so new concept but I came across this easy recipe of making Mug Cake in microwave very recently.  My temptation got stronger when I saw that it needs only three ingredients to make. It's full of chocolate flavor and has a great texture. 

The end product came out really tasty, but not so spongy and not overly sweet. This recipe is flexible enough to be built with other flavor combos. You can make fun additions like chocolate chips, marshmallows or nuts or Nutella spread to the recipe. Or serve it with a topping of peanut butter or chocolate sauce or with a scoop of ice cream. I promise this would be your new favorite mid-night chocolate snack.

Recipe of Oreo Mug Cake : for one Mug cup 

Prep time: 5 minutes, Cook time: 2 minutes, Total time: 7 minutes 

Ingredients :

Oreo cookies : 9 pairs 
Baking powder : 1/2 teaspoon 
Milk : 1/2 cup 
Sugar : 1 tbsp ( If you do not like overly sweet can skip it, I do not add any sugar )

For toppings : Ice cream and chocolate sauce  (or whatever you like )

Method :

1. Crush the Oreo cookies(do not remove the cream of the cookies) roughly. You can use food processor or blender. Or take a Ziploc bag, put the cookies into it. Take a rolling pin and gently press it. 

2. Take a bowl transfer the crushed cookies to it. Add the baking powder and combine well. Add milk and mix the batter until incorporated. 

3. Grease a microwave safe cup with oil or non-stick cooking spray. Transfer the batter into the prepared cup. Microwave for 2 minutes. ( in regular microwave mode )

4. Let it cool down for 10 minutes and serve with a scoop of ice cream and chocolate sauce. 

Related Recipes, you also might like :

Tuesday, July 8, 2014

Chicken Biryani

The dish that I am going to share today doesn't need any introduction. If you ask any Bengali about his/her favorite food, 90 percent chance is that the answer would be Biryani. Some may like Goat Biryani; others may like chicken or egg Biryani. Some will vote for the “shiraz” as the best restaurant for Biryani, others will go with “Aminia”. But they are all crazy about Biryani. Even in abroad, they can travel long distance only to find a good Biryani place. Here in any community program, if the lunch/dinner menu has Biryani, then the event surely attracts more people.

In my younger days, I made several attempts to make Biryani but end result was not good. While I was in Florida, received a recipe of pressure cooked Biryani form one of my friends and was very excited to prepare it. But then what came out of the cooker was almost like khichdiJ. Later I learnt Hyderbadi Chicken Biryani from our cook in Bangalore. Whenever I made this dish, my husband's concern is that it shouldn’t be that rich/oily that restaurant serves. Rather it should be moist and the rice should be soft. I had to agree with him that this tastes better.

For the people who are not so familiar with Indian dishes, let me give a brief introduction about Biryani. It’s a rice-based dish, made with chicken, mutton, fish, eggs or vegetables and spices. Biryani is a Persian dish and was introduced to India from Persia by the Muslims travelers or merchants of the Mughal Empire. It was one of the most popular dishes in the kitchen of the Mughal Emperors. Today I will share the recipe of Pakki Dum Calcutta Biryani. Other popular versions of Biryanis are Lucknow Biryani, Hyderabad Biryani and Bombay Biryani.

There are two types of process in cooking of Biryani. One is Kachchi Biryani and the other one is Pakki Biryani. Kachchi means raw, raw marinated meat is cooked with rice in this type of preparation. On the other hand, in Pakki Biryani the meat is marinated for a shorter time, and cooked before being layered with the rice.  Biryani is traditionally cooked in earthenware pot which gives it a unique flavorThe pot is usually sealed with wheat dough to allow cooking in its own steam and not opened till it is ready to serve.  Biryani is mostly served with boiled egg, mixed salad and with a spicy yogurt based drink called Borhani or Raita. 

Recipe of Chicken Biryani : Serves 3 to 4 

Ingredients :

For Biryani Masla :

Fennel :1/2 tsp
Shah jeera / Black Cumin seeds :1/2 tsp
Cloves : 4
Cinnamon : 2 inch stick
Cardamom : 4-5
Black Cardamom : 1Nutmeg (grated) :1/4 tsp
Mace - 1 floret
Star anise : 1
Black peppercorn : 5-6

To Cook Chicken : 

Chicken : 2 lbs or 800 g, cut into big sizes 
Yogurt : 4 to 5 tablespoons 
Garlic paste : 2 tablespoons
Ginger paste : 1 tablespoon 
Biryani Masala : 1 1/2 tablespoons 
Red chili powder : 1 teaspoon 
Salt : 
Onion : 3 medium sized, thinly sliced 

For Rice : 

Basmati rice : 3 cups 
Salt : 
Black peppercorn : 5-6
Cinnamon : 1 stick 
Cardamom : 2-3 
Clove : 2-3 
Bay leaves : 2 

Other Ingredients : 

Potato : 2 medium sized, boiled and cut into two halves 
Hard boiled egg : 3
Milk : 1/4 cup, warm
Saffron strands : few 
Oil : 4-5 tablespoons 
Ghee / clarified butter : 5-6 tablespoons 

Kewra essence : 4-5 drops ( use it to get authentic taste or flavor or you may skip it too)
Rose water : 1 teaspoon

Method : 

1. To make the Biryani Masala, first dry roast all the spices, till they are aromatic. Let it cool down and grind it to a powder. Biryani Masla is ready. Set it aside 1 and 1/2 tablespoons for use and rest you can store it into an airtight box for couple of months. 

2. Wash and pat dry the chicken pieces. In a big bowl, add yogurt, ginger-garlic paste, salt, red chili powder and 1 and 1/2 tablespoons Biryani masala. Mix together well and add the chicken pieces to the bowl. Rub the marinade all over chicken pieces gently. Wrap the bowl tightly with a plastic wrap and place it in the refrigerator. Let it sit for overnight or at least 3 to 4 hours.

3. Now take a big pan, add oil and heat it up. Once oil is ready add the boiled halved potatoes and fry them till the color changes to golden brown. Once potatoes are done set it aside. In the same oil add the hard-boiled eggs and fry it till they have brown spot on their surface. Take it out from the pan and keep it aside. 

4. In the same pan, add oil (if required) and add the sliced onions. Fry it till the color changes to golden brown. Add the marinated chicken, stir and cook until chicken is well cooked and oil starts to separate from the spice mixture. Once it is done set it aside.

5. Next step, preparing the rice : Wash and soak the rice in water for 20 minutes. Take a small piece of cloth, then put cardamom, cinnamon, cloves and peppercorn in it and tie a knot. 

6. Now take a deep-bottomed  pan, add enough water ( 7 cups ), add the tied cloth, add salt and bay leaves. Once water starts boiling, add the rice. Cook it until rice is 80 % done. Drain away the extra water and spread the rice on a flat surface. 

7. Take a small bowl, add the milk and saffron strands. Mix well and let it rest for couple of minutes. 

8. Layering or final cooking :  Stove-top method : Take a large heavy bottom pan with lid. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice) . Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon of Biryani Masala and ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. 

9. Put the lid on, seal it with flour dough and let it cook over lowest possible heat. Cook for 30 to 40 minutes. Make sure the pan is heavy bottomed and keep the flame lowest, so that the rice does not get burnt on the bottom of the pan.

Oven Method  You can use oven instead of stove top for final cooking. For that process, preheat the oven to 350 degrees F or 176 degrees C and take a oven-safe dish. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice) . Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon of Biryani Masala and ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. cover it tightly with aluminum foil and  let it cook in the oven for 30 minutes.

 10. Switch off the gas, or oven. Let the dish covered for again 10 to 15 minutes on the kitchen counter top, then mix the rice and chicken gently together. Transfer it to a serving plate and serve with salad.

Related Recipes, you might also like :

Wednesday, June 25, 2014

Skinny Strawberry Ice Cream

When we think about summer, what comes to our mind first is ice cream, frozen yogurt, sorbet or sundae. Probably we can still smell the taste of ice cream that we used to have during summer vacation in our school life. We could finish several scoops without feeling guilty about calories. There was no worry about how we look in our profile pictures. But now whenever we take full-fat ice cream or frozen desserts, unfortunately we start thinking about how much calories it will add up.

Last few days I was looking for a recipe that an ice cream lover like me could polish off half a gallon with no guilty feelings. But it has to be creamy as well as addictive. Eventually I found the one I wanted. This Skinny Strawberry Ice cream gives you the same sweet and chilled satisfaction that full-fat regular ice cream does. It’s a healthy substitute to those late night ice cream cravings since it adds less than 100 calories per serving. It can become one of your staple snacks this summer!

The recipe is damn easy and needs only 3 ingredients. What you have to do to make this ice cream is just throw all of the ingredients in a blender and make it a puree. Then pour the mixture into freeze and wait until it is done. Last year I made Strawberry Cream cheese PopsiclesBut this simple, skinny, scrumptious dessert is more rich and delicious than the former without using any cream stuff. On the other hand, the recipe is extremely versatile. If you don’t like or get strawberries, can use other berries, banana or mango. If you like chunks of fruits in your ice cream, chop up a few extra strawberries and fold that into the mixture right before you put in the freezer. 

Whenever I think about making ice creaming at home, the very first question arises in my mind is if I would get same consistency that branded  ice creams have, without using ice cream maker. But finally I solved the problem. You have to mainly churn the ice cream base yourself while freezing and need to incorporate a sufficient amount of air bubbles into the mixture. Otherwise it will come out with an icy almost rock hard ice cream. The churning will also break down these unpleasant large ice crystals. 40 minutes after you first put your ice cream into the freezer, take it out and vigorously churn it with a fork or a spoon or electric hand mixer. Return the ice cream to the freezer again, wait for another 30 minutes and repeat the process. Do the same process 2 to 3 times more. You would get smoothcreamy ice cream like texture without using ice cream maker. So go aheadmake and enjoy your homemade skinny strawberry ice cream.

Recipe of Skinny Strawberry Ice Cream : Serves : 4 to 6 

prep time : 10 minutes, freezing time : maximum 2 hrs. 

Ingredients :
Fat free Greek yogurt / hung yogurt : 1 and 1/2 cup
Strawberries : 1 cup chopped ( you can use frozen too ) 
Honey : 2 tablespoons or to taste 

Method :

1. Add all ingredients to a food processor or a blender and pulse until the mixture becomes creamy.

2. Pour the mixture into a freezer safe air tight container and freeze it.  After 30 minutes take it out and vigorously churn it with a fork or a spoon or electric hand mixer. 

3. Do the same process 2 to 3 times more. If you like chunky ice cream, now add hand full of fresh strawberries ( chopped ). Mix it well and freeze for up to one hour. Don't let it freeze for longer than an hour. It will become hard like an ice block. 

4. Scoop the ice cream into individual dishes, add toppings ( if desired ) and serve immediately.

For the vegan version, use coconut milk yogurt in the place of non fat Greek yogurt. 

You can try the same recipe with other fruits too. 

Thursday, June 19, 2014

Thai Basil Chicken

So the long-awaited summer vacation is here. The morning first hour is more relaxing now because no rush to make my kid ready for school. But later part of the day becomes busier to keep him active, taking him for sports and other classes. I had very high expectation that I would be able to spend more time for my next posts in summer vacation. But the way things are going, not sure if I have to scale it down. Looking for recipes which will be easy to prepare and take the snaps without requiring much setup.

Every country in the world has its own food habits that reflect their culture, environment as well as their lifestyle. Thai food always shows the color, the freshness, flavor and the simplicity. They use many kinds of herbs and spices that have health benefits and add good flavor at the same time. Few of the common ingredients used in Thai dishes are Holy Basil, Thai Basil, cilantro, chilies lemongrass, kaffir lime, Galangal, shallots mint. Thai style pays attention on not only how the dish tastes, but also on how good the dish looks and smells. What I love about their dish is strong aromatic components and mix of different spicy tastes. 

You have guessed it right; today I will share the recipe of Thai basil Chicken, which is known as Gai Pad Krapow. It’s one of the most popular street food dishes in Thai land. Whoever loves Thai food knows how common we order this dish when we visit Thai restaurant. It was in my mind for some time, but haven't made this because didn’t realize how simple and easy to prepare this dish. Also didn’t think Thai dishes could be this amazing. From the chopping board to dinner table, it needs only 30 minutes to prepare this lovely meal. The recipe is very flexible. I have tried with Chicken but you can try with Tofu if you are a vegetarian. Other than chicken the same recipe is supposed to go very well if you love pork or Shrimp too. When you make your own food, there are lots of options to tweak them in healthier ways. You can adjust as per your dietary needs or preferences. For example I used low sodium soy sauce. Authentic Thai Basil Chicken is supposed to be made with Holy Basil, but those are not easily available here. So I used Thai Basil. If you don’t find either type of these two basil near your home, you can use ordinary fresh Basil. You may try with cilantro too but the flavor will be little different and the name too.

Recipe of Thai Basil Chicken : serves 3 

Total time : 30 minutes, cook time : 20 minutes, prep time : 10 minutes 

Ingredients :

Chicken : 1 lb boneless, skinless thigh or breast, cut into 1/2 inch to 1 inch cubes 
Shallot : 3-4 thinly sliced ( if you don't get shallot, use half of one small red onion )
Garlic : 3-4 cloves, finely chopped
Red bell pepper : 1/2 of a small one, cut into thin 1 inch pieces
Thai chili peppers / Bird's eye chili / green chili peppers :  3 - 4, seeded and thinly sliced 
Thai Basil / Thai Holy Basil : 2/3 cup 

For Sauce :

Fish sauce : 2 tablespoons 
Soy sauce : 1 1/2 teaspoon 
Brown sugar : 1 teaspoon ( optional ) 
Black pepper powder : 1/4 teaspoon 
Oil : 2-3 tablespoons 

 Method :

1. Make the sauce, take a small bowl and add the fish sauce, soy sauce, brown sugar and black pepper. Stir it and mix well together. Set the bowl aside.

2. Take a large cast iron skillet or wok or a heavy bottomed pan heat it up and add the oil. Once oil becomes hot, add shallots to the pan and saute it. Add garlic and the chili, stir it over medium-high heat until onion is translucent. 

2. Add chicken to the pan, saute for couple of minutes until the color changes and chicken is almost cooked. Add the chopped red bell pepper pieces and keep stirring till everything is well cooked.

3. Add the sauce to the pan. Mix well till the chicken pieces are well coated with sauce. Add the basil and stir it well together. Turn off the heat. Sprinkle some extra basil leaves. Serve with steamed rice. 

Note :

You can use chili pepper flakes in the place of Thai chili.
I know, it's called Thai Basil Chicken, but you can make it with regular basil or cilantro.

Related Posts, you might like 

Tuesday, June 10, 2014

Chocolate Mocha Cupcakes with Espresso Buttercream Frosting

I am not very pleased with the pictures that I have taken for today’s post. The decoration was not perfect as I made them in hurry for a party in my friend’s house. It could have been done much better. But since I won’t make them again anytime soon, thought of posting it anyway in the blog. Hope you would still like it.

 I know some of you may avoid cupcakes for its high calories, but I would suggest trying this out in moderate quantity. You will love it for sure. For me, who loves cupcakes and smell of coffee, would be very hard to resist from having it. Today I will share the recipe of Chocolate Mocha Cupcakes with Espresso Buttercream Frosting. You can call it the recipe of popular Starbucks beverage in the form of cupcakes.

 I love to make cupcakes because they always come out beautiful just like a piece of artwork. You can decorate as your heart wants and make them adorable, pretty and delicious. Though this time I knew I won’t get enough time for decorating it, still it was in my mind since I had a delicious mocha cupcake at a local cupcake shop a couple of months ago and decided to whip up my own version. The base cake is a rich coffee infused chocolate cake and is topped off with a creamy, sweet espresso butter cream. As they were not decadent enough, I had to finish them off with a sprinkle of chocolate dust. Obviously this cake has two delicious flavors, chocolate and espresso, heavenly combination for them who love chocolate and coffee both!  And what we can say about buttercream frosting which is always smooth, melt in mouth texture and dreamy in every sense. It makes the overall taste sinful, decadent and irresistible. The making of these cupcakes are as simple as making the same with any box-mix. Just few minutes of effort but totally worth it.

Chocolate Mocha Cupcakes with Espresso ButterCream Frosting : 12 cupcakes

Ingredients :

For Mocha cupcakes :

All-purpose flour : 11/2 cups
Unsweetened Cocoa powder : 1/3 cup
Baking Soda : 1/2 teaspoon 
Baking powder : 1/2 teaspoon 
Salt : 1/4 teaspoon
Sugar : 1 cup 
Oil : 1/4 cup
Eggs : 2 
Vanilla extract : 1 tsp 
Coffee Powder : 2 tablespoons instant coffee powder 
water : 3/4 cup

For Espresso Buttercream Frosting :

Unsalted Butter ( at room temperature ) : 2 sticks or 1 cup
Powdered sugar : 13/4 cups
Pure vanilla extract : 11/2 teaspoons
Instant Espresso coffee powder : 2 teaspoons

Method : 

1. Preheat the oven to 350 degrees F or 180 degrees C. Line a standard-size muffin tin with paper liners. 

2. In a medium sized bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together and set it aside.

3. Take a large mixing bowl, add oil and sugar to it and whisk it. Add eggs and vanilla extract and coffee powder and mix well until they are well combined. 

4. Add the flour-cocoa mixture in 3 additions and alternately add water. Mix it well and scrape down the sides if needed. 

5. Divide the batter evenly into the prepared muffin tin.

6. Bake for 17 to 20 minutes or or until a tooth pick inserted into the center of a cupcake, comes out clean.

7. Let them cool completely on a wire rack before frosting.

To make Frosting : 

8. Whip the butter on a medium-high speed for 5 minutes. (You can use a stand mixer or electric hand-mixer.) Scrape the sides of the bowl. 

9. Add the powdered sugar a little at a time and mix it well on low speed. Wait till sugar is mostly incorporated before adding more. Once the sugar has been added, increase the speed to medium-high and mix it well for 1 to 2 minutes, until it becomes fluffy. 

10. Add vanilla extract and coffee powder and mix it until it becomes well-combined and smooth. 

11. Frost the cupcakes with butter Knife or pipe the cupcakes with espresso buttercream frosting. Sprinkle some chocolate dust. 

Related Recipes :

Monday, June 2, 2014

Baked Rasgulla / Baked Rassogolla

My today’s recipe is not for those friends who keep track of their calories intake every day; rather this one is dedicated to my friends who wait for the desserts and ready to skip even the main dishes. This delicious dessert has power to break determination of the first category though J. It originates from the land of sweets, our own Bengal. Though Bengal is known for its traditional sweets, in recent years, renowned sweet shops in Kolkata have innovated different fusion sweets. These still may be made of Chhena and Sugar but taste completely different from one to another. Sometimes they add new flavors to the traditional sweets and give them new dimensions. They are making fusions using western desserts like Ice-cream, cake, tart and mixing them to Indian stuff. Ice-cream Sondesh, Sondesh cake, Mihi Dana Tart or Nolen Gur-r ice-cream are common in Kolkata nowadays and are very highly appreciated too. If you haven’t tasted yet, visit these reputed shops of Kolkata whenever you get a chance next time - Balaram Mullick & Radharaman Mullick, Bancharam, Gupta Brothers or Sen Mashai.

Today I am going to share one of these fusion sweets called Baked Rasogolla that is new form of traditional Rasogolla or Ras Malai. I made this first time and never tasted this sweet before. But I discussed about this new sweet many times with friends who already had or made it. It is nothing but traditional Rasogolla that is baked in conventional oven with spread of Malai. It has got the touch burnt flavor but tastes delicious at the same time. You can use ready-made canned Rasogolla to start with. I have reused the Rasogollas which I made last month and some remained in the freeze. After I made my mind to prepare this dessert, I started checking recipes everywhere on net. Went through all the versions and got an overall idea. But at the end, couldn’t follow any specific one, instead made my own. So here is my humble attempt of making a fusion Bengali sweets called Baked Rasogolla. Hope you would love it.

Recipe of Baked Rasgulla : Serves 5 to 6

Ingredients :

Rasgullas : 10 pieces
Milk : 1 liter 
Condensed milk : 1 can 
Indian Cottage Cheese /  Paneer : 1/2 cup 
Saffron : few strands 
Cardamom Powder : 1/4 teaspoon 

Method :

1. Gently squeeze out the sugar syrup from Rasgullas . Now soak the rasgullas in bowl of water for few minutes. Again carefully squeeze them and keep it aside. 

2. Take a heavy bottomed pan, add the milk and let it boil over low flame until it becomes thick and the quantity becomes half of it. Stir it occasionally to prevent burning at bottom. 

3. Take a small bowl add the saffron strands and 2-3 tablespoons warm milk to it. Set it aside. 

4. Switch off the gas and let it cool down. Add the condensed milk and stir it. Add the paneer, cardamom powder to the milk and mix it well. 

5. Now take this mixture in a blender and make it a smooth paste. 

6. Preheat the oven to 400 degrees For 200 degrees C. Take a baking dish, arrange the Rasgullas and spread the mixture over it. Spread the saffron soaked milk over the mixture. Bake it until the top starts to brown. 

7. Baked Rasgullas are ready serve warm or cold. 


Related Posts : 

Thursday, May 29, 2014

Malai Kofta ( Cheese Balls in a Creamy Tomato Sauce )

I am going to share a traditional North-Indian dish, which I learnt from one of virtual friends, like many other dishes. Cooking was not really fun for me until I moved to a new place after getting married and started missing home-made food. So I started following recipes from my friends or sometimes I used to visit different blogs or communities in social networking sites. Those were the days of Orkut before Facebook was born and took over the reins.  Most of the recipes in my blog except few baking one were not successful at first trial but learnt them through trial and error method. I always face difficulties when I cook Indian curry to get the perfect texture and taste. Today's recipe is Malai Kofta Curry, one of our favorite North Indian vegetarian dishes. Whenever we don’t feel like having non-veg anymore, we order this dish. This can easily compete with similar non-veg curry like chicken Tikka or butter masala. In any birthday or anniversary party, it can join as the signature vegetarian dish along with your common chicken or mutton preparation and goes well with naan, paratha, pulao or simply with steamed rice.

Kofta is meatball or meatloaf, originated from Iran or other Middle Eastern countries. Probably it came to India during the rules by Muslim Kings. Usually kofta is made of minced or ground meat mixed with spices. But in India, you will find many vegetarian version of this kofta. Apart from Malai kofta, Lauki Kofta and Shahi Aloo Kofta are very popular. They are shaped like balls and are served with a rich and delicious sauce. The dry versions of koftas are considered to be kebabs. This delicious dish is made of Paneer / Indian cottage cheese, stuffed with nuts and raisins and finally cooked in a buttery, creamy sauce. Malai that is cream in English is the secret of richness for this royal dish. Apart from cream, sauce is made of tomatoes and cashew nuts.

 There is numerous ways to cook this rich yet elegant dish. Some sauces use onions while some other recipes use only vegetable dumplings for the kofta, excluding paneer. The sauce can be kept little whitish or spicy red colored. I tried both ways different times and I must say that they both come equally good.

Recipe of Malai Kofta Curry ( Cheese balls in a creamy tomato sauce ) : serves 5 to 6 

Ingredients :

For Kofta ( Cheese dumplings ), for 16 to 18 pieces
Paneer ( Homemade Indian cheese ) : 2 cups
Potato : 1 medium sized, boiled, peeled and mashed
Salt :
Dry Red chili : 1
Whole cumin seeds : 1 tablespoon
Flour : 1 spoon ( if required for binding the koftas )

Stuffing : 
Cashew : 1 tablespoon, chopped
Golden raisins : 1 tablespoon

Oil - for deep fry

For the Sauce :
Butter or Oil  : 5 to 6 tablespoons ( use 1-2 tablespoons more if you want your Malai kofta little oily ) 
Black Cardamom : 1 
Green Cardamom : 3
Cinnamon stick : 1.5 inch 
Cloves : 3 
Methi / Fenugreek seeds : 1 teaspoon 
Ginger paste : 1 tablespoon 
Garlic paste : 1 tablespoon 
Fresh Tomato puree : 3 cups 
Red chili powder : 1 teaspoon or to taste 
Cashew nuts : 2 tablespoon, (1 tablespoon paste + 1 tablespoon chopped )
Kasoori Methi (dried fenugreek leaves ) : 1 teaspoon 
Sugar : 1/2 tablespoon or to taste 
Garam Masala : 1 teaspoon 
Salt :
Milk : 1 cup 
Heavy Cream : 1/2 cup 

Method :

1. Dry roast the red chili and cumin seeds until the aroma comes up. Take it off and let it cool down first, then grind it to a coarse powder. Dry roasted spice powder is ready, set it aside. 

2. Take a small bowl, add chopped cashews and raisins. Mix it and keep it aside. 

3.Grate or scramble the fresh paneer, and add salt, dry roasted spice powder and the boiled potato. Mash them, till there is no lumps. The mixture should be tight but smooth. 

4. Add the flour,( if required ) and again combine well. Divide it into 16 to 18 portions and roll them into balls. 

5. Now dig the center of the ball, fill it with little bit of chopped cashew and 1 or 2 raisins. Gently roll it back into a ball and make sure the stuffing is well inside and there is no crack on the surface of the cheese ball. Otherwise, it will be broken or splutter when you deep fry them. 

6. Deep fry the cheese balls, over medium high heat till the color changes to golden brown. Drain it and place on a paper towel to absorb the excess oil. Cheese ball is ready, set it aside. ( Don't forget to taste it, they are yummy! You can serve the fried cheese balls as an appetizer too ) 

7. For The sauceTake a big thick bottomed pan, add the oil and heat it up. Add black cardamom, green cardamoms, cloves, cinnamon, and 1/2 tsp of sugar. Saute for a couple of minutes or until they get aromatic and the sugar melts and changes the color.  

8. Add the fenugreek seeds, once they sizzle add ginger-garlic paste. Saute until they get browned and fragrant. 

9. Add  red chili powder and keep stirring till oil starts to separate from the spice. Add the tomato puree and salt. Cook the mixture over medium heat until it becomes thick and oil again starts separating from the all sides of the pan. 

10. Now, if you want a smooth and creamy sauce, then switch off the gas. Let the sauce cool down, then blend the cooked sauce in a blender. Otherwise keep this stage. Now in the same pan, add 1 tablespoon oil and add the smooth sauce. 

11. Add the cashew paste. Mix it well and add 1 cup of milk. Add the crushed cashew nuts, kasoori methi, and sugar.  Add the fresh cream, mix it well. Cover the pan and simmer it over low flame for 10 to 15 minutes. 

12. Add the Koftas in the sauce in a single layer. Cook for 3 to 4 minutes more. Malai Kofta is ready to serve. Check seasoning, add salt or sugar if needed. Garnish with grated paneer / fresh cream and serve immediately with Pulav or Indian Flat bread. 

Related Recipes : 
1.Dum Aloo
2.Butter Chicken
3.Homemade Naan