KALYANA RASAM

   
     South Indians can flaunt on hundred of varieties of Rasam Recipes. Though a dish, taken for granted, Rasam takes a special place in South Indian Cuisine along with various other authentically and traditionally prepared dishes. It is one dish which is prepared on day to day basis in a South Indian household. A dish prepared on a daily basis which can get boring and monotonous so is the sense of taste. But Rasam plays its role competitively to cater a variety of taste and flavours to fancy the taste buds.
     My husband loves Vegetarian food - Dhal and Rasam recipes are always appreciated and devoured.  So my quest to try new Dhal and Rasam recipes have always paved the way to new variations, some liked and repeated frequently.  This Kalyana Rasam is one variation of Rasam which I tried from Subbus Kitchen.  The rich flavour and taste of this Rasam is one main reason which has made me frequent it.
     Kalyana Rasam as the name suggests is served as a speciality in a Kalyana Virundhu (traditional South Indian Marriage Banquet).  It is an absolute delicacy with well balanced taste notes.  Though a simple recipe, what makes this Kalyana Rasam special is the freshly roasted and ground Rasam Powder. Quite importantly it should be added to the Rasam at the end, which undoubtedly leaves a strong aroma to the Rasam.  If a Rasam has to be remembered in midst of a huge list of dishes in a Virundhu(Banquet), then it should be something unique, extra worthy and above all tasty and special.

Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 15 - 20  Minutes


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INGREDIENTS :

Tomato - 3 Nos.
Tamarind - 1 Lime sized
Tuvar Dhal - 1 Tbspn
Asafoetida - a Pinch
Curry Leaves - a Sprig
Salt - To Taste
Jaggery - a Small Piece
Water - 2 Cups

FOR RASAM POWDER :

Roast & Grind :

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn

To Garnish :

Coriander Leaves - Few
Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR KALYANA RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind Two Tomatoes in a mixer grinder/blender into a fine puree. 
• Soak Tamarind in warm water for 10-15 minutes, extract Tamarind juice and keep it aside.
• Pour the Tamarind Extract into a cooking bowl along with One finely chopped Tomato, Curry Leaves and a dash of Salt and allow it to boil.
• Pour in the Tomato Puree to the above and mix well.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Add Mashed Tuvar Dhal along with Two cups of Water to the above and mix well.
• Allow this to boil on a low flame for about 5-7 minutes.
• Finally add the roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee in another pan, splutter Mustard seeds in it and pour the tempering into the Kalyana Rasam.
• Garnish Kalyana Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Kalyana Rasam hot with steamed rice.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the temperings are added is to retain and infuse the flavours into the Rasam.

FRIED PLANTAINS - VAZHAKKAI FRY

     Vazhakkai or Plantain(Raw Banana) is a common vegetable used in South Indian Cuisine.  Plantains/Vazhakkai are commonly cooked as Simple Fries, Chips, Podimas, Poriyal/Stir-fry, Kootus, Mezhukkupuratti, Kootucurry, Erissery or added into Curries.  There are even recipes like Vazhakkai Dosai and Cutlets prepared with Plantains.  Least to mention one of the popular evening Tea time snack Vazhakkai Bhajji(Plantain Slices dipped in a Batter and then Deep fried) a common Indian Street Food found in South India.
     Cooked plantains are nutritionally very similar to a Potatoes calorie-wise, but contain more Vitamins and Minerals. They are a rich source of fibre, Vitamins A, C, and B-6, and Minerals like Magnesium and Potassium are also found in Plantains.
     I have tried quite a number of variations to get perfectly Fried Plantains - Vazhakkai Fry and this method turn out to be the best out of all.  This recipe is a simple one and can be prepared within minutes, all the more they turn out to be crispy and tasty.  Plantains are cut into thin rounds and left in salted water for few minutes and then they are deep fried in hot oil.  Deep fried Plantains are then transferred to a pan and tossed with Salt and Spice Powders.  Then these fried plantains are cooked on a very low flame till they turn into golden brown colour and crispy.
     This Fried Plantains - Vazhakkai Fry is a simple recipe which goes along with Rice and Sambar/Rasam/any curry of your choice.  Pairs well with Thayir Sadham(Curd/Yoghurt Rice) 
    

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Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 8-10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS :

Plantains -  3 Nos.
Salt - To Taste
Oil - To Deep Fry.

Spice Powders :

Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Asafoetida - a Pinch
Kitchen King Masala - 1/4 Tspn(Optional)

HOW TO MAKE FRIED PLANTAINS - VAZHAKKAI FRY

FRIED PLANTAINS - VAZHAKKAI FRY

METHOD :

• Wash, Peel the Plantain and Cut them into thin round slices.
• Soak the Plantain Slices in salted water for 8-10 Minutes.
• Drain the soaked water and line up the Plantain slices on a clean kitchen towel.
• Heat Oil in a deep pan and deep fry the Plantain Slices until they turn crispy.
• Remove the Fried Plantains from oil and transfer them into another Pan.
• Sprinkle Salt and Spice Powders over the Fried Plantains and cook on a very low flame until the fried plantains turn crispier and the spice powders are well coated to each slice.
• Leave the pan on a low flame and stir occasionally until the Fried Plantains turn crispier and turn into golden brown in colour.
• Serve Fried Plantains - Vazhakkai Fry with Rice and any Curry, Sambar or Rasam.
• Pairs well with Variety Rice dishes like Coconut Rice, Lemon Rice, Puliyodharai, Paruppu Sadham, Tomato Rice, Rice Kichdi etc.,
• But the best combination is with simple Rice and Curd or Thayir Sadham.

For more VARIETY RICE Recipes, Click here

NOTES :

• Select fresh and firm green Plantains for the recipe.
• Cut them into thin even slices to yield crispy Fried Plantains. 
• While cooking the deep-fried plantains with spices in a pan, there is no need to add oil.
• Alternatively, can marinate the Plantain Slices with Salt and Spice Powders and slow cook on a low flame until they turn crispy and golden brown in colour.
• Can temper the Plantain Fries with Mustard Seeds, Urad Dhal and Curry Leaves, if preferred.
• Adding Kitchen King Masala is purely optional.
• Adjust the amount of spice powders to suit your taste and preference.

PAV BHAJI

     PAV BHAJI - a Mumbai/Maharashtrian Specialty street food which originated during the thriving textile industry business in the Manchester of India.  Though believed to have a strong Portuguese influence, Pav Bhaji has a long trailing history related to the textile industry and workers of Mumbai.  This dish was served as a quick meal to the textile workers during that period.  A minimal meal with required nutrition for the thriving crowd, a brilliant combination of Bread(pav) and nutritious Vegetables to keep up their metabolism for the day.
     Eventually, this tasty combination of Bread and Bhaji took its own place in every nook and corner of Bombay streets.  The popularity of the dish slowly seeped into the other States of India making it one of the most sought Indian Street Food ever.  Though Pav Bhaji was initially served as a main course for Lunch, it masqueraded itself into a popular evening snack.
     Pav Bhaji is a combination of Bread/Bun colloquially called the PAV served with BHAJI(mashed vegetables).  Pav Bhaji is a spicy blend of classic vegetables like Carrot, Beans, Potatoes, Cabbage, Cauliflower, Green Peas etc., The basic taste and flavour of Pav Bhaji come from fresh and flavour-filled PAV BHAJI MASALA.  Home-made or store-bought, make it sure that it is fresh and never compromise with the quality of Spices or the Masala Mix.
     According to me, Pav Bhaji is not a mere snack.  I usually prepare this as a quick meal, as my kids love Pav Bhaji and all the more it is easy to cook.  The total idea of preparing Pav Bhaji got into my mind only when my friend 'Suchi', brought home freshly made Pav Bhaji for dinner. She is a wonderful cook, a great host and a very sweet person. I asked her for the recipe and since then Pav Bhaji is one main dish I frequent for dinner.
     I usually stock up few batches of Everest Pav Bhaji Masala from India, but recently I have started to make my own Pav Bhaji Masala at home. Freshly made Pav Bhaji Masala gives an extremely wonderful flavour to Pav Bhaji. I usually cook Pav Bhaji in a Pressure Cooker which is less time consuming and the texture of the mashed vegetables turn out to be quite perfect sealing the flavours of the Pav Bhaji Masala.

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Cuisine - Indian
Recipe Type - Chaat (Snacks)
Spice Level - Low - Medium
Difficulty - Easy
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20-30 Minutes

PAV BHAJI

INGREDIENTS :

For the Pav

Pav - 10 -12 Buns
Butter - 5-6 Tbspns

For the BHAJI :

Vegetables :

Carrot - 1 Cup
Potatoes - 11/2 Cup
Cauliflower - 1/2 Cup
Cabbage - 1/2 Cup
Beans - 1/2 Cup
Green Peas - 1/2 Cup 

To Grind :

Dry Red Chillies - 3 Nos.
Ginger - 1" Piece
Garlic - 6-8 Cloves

Spice Powders :

Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Pav Bhaji Masala - 11/2 Tbspn

To Saute :

Onion - 2 Nos.
Tomato - 2 Nos.
Butter/Oil - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

To Garnish Pav Bhaji :

Onion - 1 No.(finely Chopped)
Coriander Leaves - Few (finely Chopped)
Lemon Juice - 3-4 Tspns

METHOD :

For the Bhaji :

• Finely chop/grate the Carrots, shred the Cabbage and Cauliflower, finely chop Potatoes and Beans.
• Grind the ingredients mentioned under 'To Grind' into a fine paste and keep it aside.
• Heat Butter/Oil in a pan, sauté the Ginger-Garlic and Red Chilli Paste until fragrant on a low flame.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Pav Bhaji Masala to the sautéed ingredients and fry for a while on a low flame until aromatic.
• Add finely chopped Tomatoes and mix well.
• Leave this on a low flame until Tomatoes turn soft and oil separates from the mix.
• Add finely chopped Vegetables to the Pav Bhaji Masala along with a dash of Salt, a pinch of Sugar and mix well.
• Pour 1/2 Cup of Water to the Vegetable mix and give a quick stir.
• Pressure Cook the Vegetables along with Pav Bhaji Masala.
• Cover the lid of the Pressure Cooker and cook on a high flame for a Whistle, lower the flame and cook for other two whistles.
• Switch off the flame.
• Once the pressure is completely released, open the lid of the pressure cooker.
• Drizzle few drops of Lemon Juice over the Pav Bhaji Masala and mix well.
• Mash the cooked Vegetables with a Masher until all the ingredients and vegetables are well incorporated.
• Adjust the consistency of the Pav Bhaji Masala.
• Garnish Pav Bhaji Masala with finely chopped Coriander Leaves.

For the Pav :

• Slit the Pav Buns in the centre with a bread knife.
• Apply Butter on both the sides(inner part) of the Pav Buns and toast them on a griddle over a medium flame.
• Toast the Pav Buns until they turn slightly golden brown.

SERVING SUGGESTION :

PAV BHAJI

• Scoop a lavish amount of Bhaji and stuff it up at the centre of the toasted Pav Buns, fill it up with a handful of finely chopped Onions and Coriander Leaves.
• Alternatively, Serve Toasted Pav Buns and Pav Bhaji Masala separately along with the garnishes.
• Add a dollop of Butter to the Pav Bhaji Masala.
• Drizzle few drops of Lemon Juice and sprinkle some Pav Bhaji Masala/Chaat Masala over it.

  NOTES:

• Can use any variety of Vegetable to suit your preference.
• Can cook the Vegetables separately and the mix it along with the sautéed ingredients and Masala.
• Can cook Potatoes separately, mash them and then add it along with cooked vegetables.
• I usually prepared Bhaji in a Pressure cooker in the above method given in the recipe.
• Butter gives an authentic taste and flavour to Pav Bhaji.
• Some recipes call for red food colouring, as the street vendors sell fiery red coloured Bhajis.
• I usually do not use food colouring in the recipe.
• Adjust the amount of spices to suit your spice level.
• Mash the Vegetables with a 'Masher' until you get a silky texture.
• Serve hot Bhaji with a blob of butter along with toasted Pav Buns.

THAI RED CURRY RECIPE

     Thai Red Curry Recipe is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. This Thai Red curry with Shrimps/Prawns is an authentic recipe prepared with freshly pound Thai Red Curry Paste.
      The secret behind the most authentic and flavour filled fragrant Thai Curry Paste is that they are traditionally pounded in a Mortar and Pestle. Though a cumbersome and slightly time-consuming process, the results are quite rewarding that we would never opt for grinding the ingredients in a Mixer-grinder/Food processor. The reason behind is that the slow method of pounding the ingredients in a Mortar and Pestle releases the natural oils from the ingredients giving out an overwhelming taste and flavour.
      Thai Red Curry recipe is usually prepared along with Chicken/Pork/Shrimps in the Curry. This recipe is a version with Prawns prepared with Thai Red Curry Paste, fresh and creamy Coconut Milk. Vegetarian versions of the same Thai Red Curry Recipes are also prevalent around.  Thai Pumpkin Curry, a similar Thai Red Curry Recipe prepared with Yellow Pumpkin/Squash is a vegetarian version of the same curry, where the sweetness of the Pumpkins and Coconut Milk gives a unique taste to Thai Red Curry.
     This Curry is very mild with notes of flavours from the herbs and aromatics. I always love Thai Curries for their aromatic nature and thick creamy texture from Coconut Milk. Thai Red Curry with Prawns is a wonderful Curry which pairs well with steamed Fragrant Rice.

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Cuisine - Thai
Course - Main
Spice Level  - Low - Medium
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 30 - 45 Minutes
Cooking Time - 15 -20 Minutes

INGREDIENTS :

Prawns - 1 Cup
Birds-eye Chillies - 1 No.
Fish Sauce - 1 Tbspn
Kaffir Lime Leaves - 5-6 Leaves
Thai Basil - Few
Coconut Milk - 11/2 Cups

For Red Curry Paste :

Dry Red Chillies - 6-8 Nos.
White Peppercorns - 3 Tspn
Cumin Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn
Shallots - 4-5 Nos.
Garlic - 8-10 Cloves
Belacan(Shrimp Paste) - 1/2 Tspn
Fresh Coriander Root - 1 Tbspn
Lemon Grass - 1 Stalk
Galangal - 1" Piece
Kaffir Lime Peel - of 1/2 Lime
Salt - To Taste
Gula Melaka(Palm Sugar) - 1 Small Piece

METHOD :

For Thai Red Curry Paste :

• Pestle and Mortar work well for the process.
• First pound the dry ingredients, starting with White Peppercorns until they are finely ground.
• Follow it with Cumin Powder and Coriander Powder.
• Pound all the ingredients together until they are finely ground.  
• Once done, empty it from the Mortar into a bowl and keep it aside.
• Soak Dry Red Chillies in hot water for about 10-15 Minutes.
• Cut the soaked Dry Red Chillies into small pieces and pound them adding a teaspoon of Salt with a Mortar and Pestle.
• Pound the Dry Chillies for about 5-8 minutes or until they are finely ground and the natural Oils from the Chillies are fully released.
• Once the Dry Chillies are pound well, add finely chopped Shallots, Garlic, Lemon Grass, Galangal, Fresh Coriander Roots and Kaffir Lime Peel into the Mortar.
• Pound all the ingredients until they are ground into a fine paste.
• The Paste should be finely ground without any lumps.
• Finally add the Shrimp Paste, Palm Sugar and mix well.
• Adjust the amount of Salt if necessary.
• Remove the Thai Red Curry Paste from the Mortar and keep it aside.

For Thai Red Curry Recipe with Prawns :

• Peel, de-vein and wash the Prawns.  Keep them aside.
• Pour half of the Coconut Milk into a deep Pan.
• Add the Red Curry Paste to the Coconut Milk and mix well.
• Boil this on a low flame for few minutes stirring occasionally until Oil separates from the mix and the raw flavour goes.
• Add Prawns along with the rest of the Coconut Milk and water.
• Drizzle Fish Sauce and mix well.
• Cook this over a low flame until Prawns turn soft, for few minutes.
• Add thinly sliced Birds-eye Chilli, Kaffir Lime Leaves, Thai Basil to the Thai Red Curry with Prawns.
• Give a quick stir and immediately switch-off the flame.
• Serve this thick & creamy Thai Red Curry with Prawns hot.
• Goes well with steamed Fragrant Rice or any other Rice/Noodle Recipes.

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NOTES :

• Can prepare the same Thai Red Curry Recipe with Chicken, Pork, any vegetable of your choice.  Pumpkin/Squash suits best for this Thai Pumpkin Curry.
• White Peppercorns gives a nice flavour keeping the spiciness mild without changing the colour of Thai Red Curry Paste.
• Can Substitute it with White Pepper Powder.
• Adjust the amount of Fish Sauce to suit your preference.
• Adjust the number of Dry Chillies to suit your spice level.
• Thai Red Curry with Prawns should be Creamy and thick with a mild sweetness.
• So add Coconut Milk as you prefer and adding Palm Sugar is truly optional.
• Can use fresh Coconut milk or store bought.
• For HOW TO MAKE FRESH COCONUT MILK, Click here...

     Malai Kofta is a classic Vegetarian dish prepared with Paneer, Potatoes/vegetables and few seasonings.  A decadent Mughal invention traditionally served during special occasions.  Kofta is nothing but a dumpling prepared with Meat/Vegetables with a soft inner portion and crispy outer skin.  Koftas are simply deep/shallow fried Meat/Vegetable balls something like croquettes. Malai Kofta is a version prepared with Paneer and some Vegetables. But what makes Malai Kofta special is the curry/gravy base. Shallow/Deep-fried Koftas are traditionally served in Rich and Creamy Onion and Tomato based gravy makes this dish unique and utterly-butterly delicious.
     This recipe is a version of Malai Koftas in Shahi White Korma.  This White Korma is a perfectly slow-cooked dish with unique Spices along with Yoghurt/Curd and a thick paste prepared with Nuts like Cashewnuts/Almonds and Poppy seeds, simmered in fresh Cream/Milk and finally garnished with few strands of Saffron.  Evey single ingredient added into White Shahi Korma gives special appeal and richness to the dish.
     This White Shahi Korma is a delicacy at home that everyone loves this Curry.  So I tried adding Malai Koftas in Shahi Korma.  This recipe of Malai Koftas in Shahi Korma is a tasty and an absolutely rich dish in terms of ingredients, taste and flavour.
     I usually make Maida(All-purpose Flour) Chapati or Naan to go along with this Shahi Korma. Mali Koftas in Shahi Korma goes well with Parotta/Rotis, Chapatis, Naan, Kulcha and Parottas.  It also tastes great with Biriyanis, Pulaos & Ghee Rice too.

For more KORMA/KURMA Recipes, Click here...

Cuisine : Indian (North India)
Course : Side Dish
Spice Level : Low
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 20-30 Minutes
Cooking Time : 30 - 45 Minutes

HOW TO MAKE MALAI KOFTA

INGREDIENTS :

For Malai Kofta :

Paneer - 1/2 Cup
Boiled Potatoes - 1/2 Cup
Grated Carrots - 1 Tbspn
Green Chillies - 1 No.
Ginger - a Small Piece
Garlic - 1 Clove
Coriander Leaves - Few
Garam Masala Powder - 1/4 Tspn
Milk Powder - 1 Tbspn
Salt - To Taste

For Dry Fruit & Nut Filling : 

Cashewnuts - Few
Almonds - Few
Raisins - Few

To Fry the Malai Koftas :

Oil - To Deep Fry

METHOD :

To Make Malai Kofta with Dry Fruit & Nut Fillings:

• Crumble the Paneer in a Blender/Food Processor until there are no lumps.
• Boil the Potatoes and keep them aside.
• Clean, Peel and Grate or finely chop the Carrots.
• Finely chop, Green Chillies, Garlic, Ginger and Coriander Leaves.
• Blanch and peel the Almonds.
• Finely chop, the Cashewnuts, Almonds and Raisins.
• Mix crumbled Paneer, Boiled Potatoes. grated Carrots and finely chopped ingredients and mix well.
• Add Garam Masala, Milk Powder, Salt to the above mix and knead it into a thick dough.
• Make Medium Sized balls out of the dough, stuff the Dry Fruit & Nut mixture in it and roll it out into a smooth Ball.
• Follow the suit for the rest of the Paneer dough.

To Fry the Malai Koftas :

• Heat Oil in a deep pan. When the oil becomes hot, reduce the flame to medium-high.
• Fry the Malai Kofta Balls in hot oil until they turn into light golden brown colour.
• Remove the Malai Koftas from Oil and drain them on a Paper Towel.

NOTES :

• If the Koftas break in Oil dust the balls with All-Purpose Flour.
• Can substitute Milk Powder with Khoya/Mawa for a rich version of Malai Kofta or simply add All-Purpose Flour/Corn Flour instead.
• The Paneer dough should not be too hard or too soft.
• Can add some boiled Green Peas along with the other ingredients.
• I have not added Turmeric Powder and Red Chilli Powder in this Recipe of Malai Kofta, as I was adding it into White Shahi Korma.
• Adding the Dry Fruit & Nut fillings to the Malai Kofta is Optional.

HOW TO MAKE WHITE SHAHI KORMA

For Malai Kofta in Shahi Korma :

Malai Kofta - 12 -15Nos.
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Coriander Powder - 3 Tspn
Garam Masala - 11/2 Tspn
Yoghurt/Curd - 1/2 Cup
Fresh Cream - 1/2 Cup
Condensed Milk - 1/4 Cup
Black Salt - 1/2 Tspn
Oil - 2 Tbspn
Butter - 2 Tbspn
Salt - To Taste
Sugar - 2 Tbspn

Spices :

Cardamom - 5 Pods
Cinnamon 1" Stick - 2 Nos.
Bay Leaf - 1 Leaf
Cloves - 5-6 Nos.

To Dry Roast and Powder :

Mace - Few Petals
Nutmeg - 1/2 Tspn.

To Soak and Grind : 

Poppy Seeds - 11/2 Tspn
Almonds - 7 Nos.
Cashew nuts -  7 Nos.

To Garnish :

Coriander Leaves - Few
Saffron - Few Strands

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Shahi Korma.
• Pour the beaten Cream and mix well.
• Finally, add the fried Malai Koftas to the Shahi Korma.
• Gently stir it up so that Malai Koftas are coated with the Shahi Korma.
• Care should be taken not to break the Koftas while stirring.
• Cook on a very low flame for few minutes.
• Switch off the flame.
• Serve Malai Kofta in Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Malai Kofta in Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.