Category: Cashews

Cubed Zucchini in Cashew Sauce

Because zucchini is being so generous in my garden, I decided to return the favor and treat it royally. I picked two zucchinis. Diced them into bite-sized cubes and added them to rich cashew sauce. Zucchini looked like it was in a state of Zen, and that made us happy. This is a good zucchini recipe for those of you who would like to avoid tomatoes but still like to indulge in sauces.

Yellow Zucchini and Cashews

Cubed Zucchini in Cashew Sauce

Ingredients:
2 young and tender, yellow zucchini, cubed to bite-sized pieces
1 small red onion or shallot, finely chopped
1/2 cup crowder peas fresh or frozen (or any beans you prefer) for protein
1 tablespoon, peanut oil
1/4 teaspoon each – turmeric, salt and chilli powder (or to taste)

For cashew sauce:
2 tablespoons, roasted, unsalted cashew pieces
1 teaspoon each – coriander seeds and cumin seeds
4 cloves and half inch piece of cinnamon
1/2 x 1/2 inch piece ginger
Blend the above ingredients to smooth paste in a blender or mortar.

Method:
In a saucepan or skillet, heat oil.
Do the tadka (toast a pinch each cumin and mustard seeds).
Add onion and saute to soft.
Add zucchini and the peas.
Add the cashew paste and also turmeric, salt and chilli powder. Add about half cup water. Mix well.
Cover and cook for about ten minutes. Do not over-cook. Zucchini should remain crisp and tender.
Serve as a side vegetable for chapati or rice or with upma or dosa.

Yellow Zucchini in Cashew Sauce with Dosa
Yellow Zucchini in Cashew Sauce with Dosa ~ Meal on the Weekend

Malai Kofta for a Potluck Party of 25

“You remember the potluck party on Saturday evening? I am making a list of the dish each of us will bring to the party. What should I put your name on?” …My friend on the phone.

“Let me think for a minute. mmm… Malai kofta. How does that sound?”

“Perfect for the holiday mood. Love it.”

I don’t know what prompted me to say malai kofta. Even though, malai kofta is my all time favorite dish, I rarely make it at home. To prepare it from scratch, some serious work is involved and if I do all the work, I feel like the romance is gone from experiencing this delicious dish. I prefer to keep it as a standard order for an indulgent mood at an Indian restaurant. Well, whatever prompted me to say malai kofta, I was glad I offered it. I had a chance to make it after longtime. The good thing is it came out well and we had some fun time at the party.

This is how I made the malai kofta on Saturday morning.


Malai Kofta for a Potluck Party of 25

Ingredient List:

For koftas (25×2=50 koftas):
1 gallon, whole milk and 2 limes- to make fresh paneer
5 russet or red potatoes, medium-sized
2 big carrots, grated
1/2 cup, cashews
1/4 cup, golden raisins
1 teaspoon, salt
1/2 teaspoon, chilli powder
To deep-fry the koftas:
1 cup, chapati flour
3 cups, peanut oil

For Malai Sauce:
2 red onions, jumbo sized
10 roma or vine ripe tomatoes, big size
2-inch ginger piece, skin peeled
2 plump garlic cloves, skins removed
1/4 cup, finely chopped fresh cilantro leaves
1/4 cup each, cashews and golden raisins
1/4 cup each, fresh paneer and grated fresh coconut
1×1-inch, cinnamon stick
6 cloves
1 tablespoon, coriander seeds
1/2 teaspoon each, cumin and fennel seeds
1/2 teaspoon each, black pepper and turmeric
2 teaspoons, salt
1 teaspoon, chilli powder
1 cup, whole milk or 1/2 cup, cream

Method:

To prepare malai kofta from scratch, for a party of 25, it would take at least two hours, four burners of heat and decent amount of concentration. We need to make a minimum of 50 koftas and enough malai sauce to accommodate them.

Step 1 – Preparation for Paneer and Sauce: Prepare the ingredients for koftas and for malai sauce by placing four pots on four burners. Cook simultaneously for energy and time efficiency. Here is how I did it.

Burner 1 for Paneer: Pour one gallon of milk in a big, wide pot. Bring the milk to boil. Cut and add limejuice from 2 limes to the boiling milk. Milk starts to cuddle immediately. Stir continuously. When the white, fluffy clouds of paneer get big and separated from watery whey, pour the entire contents into a muslin cloth lined pot. Twist and squeeze the cloth several times to strain the paneer completely whey-free. Hang to drip-dry if possible. Divide the paneer into two parts – 3/4 (for koftas) and 1/4 part (for malai sauce).

Burner 2 for Potatoes: Wash and cut each potato into two. Take potatoes in a pressure-cooker. Add just enough water to cover them. Cook to fork tender. Drain the water. Peel the skins and mash the potatoes coarsely.

Burner 3 for Tomatoes: Place a pot on the stovetop and add a cup of water. Bring water to boil. Add tomatoes and cover the pot. When tomato skin starts to break, turn off the heat. Remove the cover to cool.

Burner 4 for Onions: Peel the skin and cut onions to chunk pieces. Heat a tablespoon of oil in an iron skillet. Add onion, and sauté to brown on high heat, stirring in-between.

Step 2 – Preparation for Koftas and Malai Sauce: Grind the prepared ingredients for koftas and for malai sauce. Connect a food processor and a Sumeet style mixer into power outlets and follow the procedure.

In food processor, add paneer, mashed potatoes, grated carrot, salt, chilli powder, cashews and golden raisins. Pulse few times first and then run the processor to combine the ingredients well. Remove the mix to a bowl. This will be shaped into koftas.

Clean the food processor. Put the tomatoes and blend. Add the water tomatoes simmered in for smooth run. Remove the tomato puree to a bowl.

To the food processor, add roasted onions. Blend into fine paste. Remove the onion paste to a bowl.

In a mixer, take cashews and grind to smooth paste. To this paste, add coconut, paneer, ginger, garlic, fresh cilantro leaves, golden raisins, black peppercorn, cumin, fennel, coriander seeds, cinnamon, and cloves. Grind the ingredients to fine consistency. The masala paste has to be extremely smooth. So run the blender for at least 5 minutes, adding few tablespoons of water when required.

Step 3: Simmer the Malai Sauce and Fry the Koftas

Simmer the Sauce: Place a wide, deep pan on the stove-top. Add and heat a tablespoon of oil. When oil is hot, add the roasted onion paste, masala paste. Saute for five minutes on medium heat, constantly stirring. Add the tomato puree, turmeric, milk or cream and 2 cups of water. Combine well. Have a taste and add salt and chilli powder if required. Cover and simmer the sauce on medium-low heat for 15 minutes, stirring in-between. Avoid high heat and take care not to blacken the sauce at the bottom of the pan. When the sauce starts to thicken, turn off the heat.

Make Koftas: In another burner, place a skillet suitable to deep-fry. Add and heat peanut oil. While oil is getting hot, shape the koftas from the paneer mixture into small rounds of 1-inch diameter. Roll the paneer rounds into chapati flour, lightly coating the surface. This will keep the koftas intact during deep-frying process and prevents any breaks or spillages into hot oil. Prepare them all this way and line them in a tray.

When oil is hot, add the paneer rounds in batches and deep-fry to gold color. Remove and place them on a paper covered tray.

Step 4 – Serving Suggestions:

Keep the sauce and koftas separate in two containers until the party time. Because koftas are so delicately made, they tend to disintegrate when soaked in sauce for long period of time. When the food is arranged on the table and just before mealtime, gently place the koftas in rows in malai sauce. Warm the tray in oven for ten minutes on lowest heat setting, if required. Serve with chapati, paratha, naan or rice.

Malai koftas are without a doubt one of the best tasting Bharath recipes out there for parties, and I was glad to have a chance to enjoy them with friends during this holiday season.

I did manage to take few photos of the process. Here they are:


Grated Carrot, Mashed Potato, Freshly Made Paneer, Cashews and Golden Raisins ~ Ingredients for Koftas


Tomato Puree, Masala Paste and Roasted Onion Paste ~ For Malai Sauce


Blending the Ingredients for Koftas in a Food Processor


The Blended Mixture is Shaped into Round Koftas and Covered with Chapati Flour


Deep-fried Koftas


Malai Kofta, Mingling with Others at a Potluck Party


Malai Kofta, One Among Many, Finding its Place in Someone’s Plate

© Recipe and Photos Copyright 2009 Indira Singari.

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