How can I cook Malai Cofta & Samosa !?

Question

Malai Cofta a Punjabi Dish & Regular Punjabi Samosa

Answer 1

For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas

For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

Method
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.

For Samosa
Serves: 4
Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian

For the samosa stuffing:
½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoons chopped coriander leaves


For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

1. Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

* To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
* Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
* Chillies can be increased or decreased as desired.
* The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
* Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.

Answer 2

go to the cart of Malai Cofta & Samosa

Answer 3

no big deal
y do u want to cook n waste Ur time
Just Dial da nearest Punjabi dhaba or a restaurant they will supply ya da yummie dish in 30Min's flat for a Lil price.
U can use Ur precious time for somethin sexy.

Answer 4

You'll find the recipes over here (one for kofta en two for samosa's) :

http://www.jannekes.eu/ground-beef/index.html

Enjoy!

Answer 5

hahahahahahahaha, monu got the hots for u and ure samosa's.. hehehehehe

Answer 6

hi i like this whenver u made it remeber me i will waiting for that i will come and eat my email is [e-mail]

Answer 7

www.allrecipes.com