Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch b...
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Aashirwaad-Atta

Malai kofta Curry Recipe

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Few Indian vegetarian traditional curries that never go out of fashion and are always reminds its unique taste just hearing its name. Malai kofta is a very popular dish on Indian restaurant menus all over the world. Usually they are made up of mashed potatoes and paneer.You can make this on any special occasion, festivals and dinner parties. Malai kofta curry is a rich, creamy, mild and slightly sweet paneer dish that is mouth-watering and is loved by kids and adults alike.It goes very well with naan (tandoor-baked flatbread) or Jeera rice.
Ingredients
(For Koftas)
  • Boiled mashed potatoes - 4 large boiled patato
  • Grated paneer - 140 grams
  • Coriander powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Coriander seeds - 1 teaspoon
  • Black papper powder - 1 teaspoon
  • 2 tsp Raisins and Cashew nut
  • Salt - 1 teaspoon
  • Corn flour - 4 tablespoons
  • Oil - for frying 

( For Kofta Gravy)
  • Oil - 2 tablespoons
  • Garlic - 2 teaspoons
  • Ginger - 2 teaspoons ( its optional)
  • Onions - 3 onions midium size
  • Green chili - 2 tablespoons
  • Tomato - 3 tomato
  • Ghee - 2 tablespoons
  • Turmeric - 1/2 teaspoon
  • Coriander powder - 2 teaspoons
  • Red chili - 1 teaspoon
  • Cashew paste - 80 grams
  • Water - 100 ml
  • Salt - to taste
  • Sugar -1 teaspoon
  • Fresh cream - 70 grams
  • Garam masala - 1 teaspoon
  • Dried fenugreek leaves - 1 tablespoon
  • Fresh cream - for garnishing
  • Coriander - for garnishing
Method for making the kofta
  • In a mixing bowl, add  boiled mashed potatoes, grated paneer, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon black papper powder, 1 teaspoon salt, 2 tablespoons corn flour and mix all the ingredients well.
  • Take some mixture in your hand and flatten it with your palm.
  • Place some raisins & cashew nuts on it.
  • Roll it into a ball. Then, roll it in corn flour.
  • Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside. (Rest of the Preparation)

Method for making Gravy
  • Heat 2 tablespoons oil in a heavy pot/kadai, add 2 teaspoons garlic, 2 teaspoons ginger and saute for 1 -2. minutes.
  • Then, add onions and fry till translucent.
  •  Add 2 tablespoons green chili and mix it again.
  • Now, add tomato and saute for 5 - 7 minutes or till it turns soft and pulpy.
  • Transfer this mixture into a blender and blend it into a smooth puree.
  • Heat 2 tablespoons ghee in a another heavy pot, add 1/2 teaspoon turmeric and  stir well.
  •  Add 2 teaspoons coriander powder, 1 teaspoon red chili and stir again.
  • Now, add the blended mixture in it and mix it well.
  • Cook or 3 - 5 minutes.
  • Add 80 grams cashew paste, 100 ml.water and mxi it well.
  • Then, add 1 teaspoon salt, sugar & fresh cream and mix it well.
  • Cook for another 3 - 5 minutes.
  •  Add 1 teaspoon garam masala, 1 tablespoon dried fenugreek leaves and mix it again.
  • Simmer the gravy till the oil starts seprating and once it done,put the fried kofta into the gravy and mix it well.
  • Cook for another 3 - 5 minutes.
  • Garnish with fresh cream and coriander.
  •  Serve hot with Chapati/Naan/rice


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