Wednesday, March 29, 2006

Fusion - Malai Kofta with Chinese Rice Noodles

I made malai kofta over the weekend for a party and I just used the leftovers to make up malai kofta with chinese rice noodles for Meena's Hooked on Heat - Fusion theme. I was very skeptical of doing this but the end result was really good. I bought the Chinese rice noodles from an oriental store for 89 cents a package and it was a huge package as you can see in the picture below. I only made about 1/2 of the package and later realized that there were a LOT of noodles for the malai kofta I had. But no biggie, as I said I only paid 89 cents for the package. I did stow away the leftover noodles in the refrigerator but I am not sure if I would be able to use them again.

I am dividing this recipe up into different sections so it is easier to follow.

This recipe will make about 30-35 koftas. Please reduce/add the ingredients accordingly to your needs.

Malai Kofta Recipe

  • 2 inch Indian cinnamon stick
  • 8 green caradamom pods
  • 8 cloves
  • 2 tsp black pepper corns
  • 1 tsp caraway seeds/shahjeera
  • 2 tbsp coriander seeds/dhaniya

Dry roast all the spices above and dry grind them. Set aside.

Sauce or Gravy for the koftas

  • 1 medium onion, diced fine
  • 2 cups tomato puree
  • 1 cup canned tomato paste
  • 1 cup khoya/ricotta cheese
  • 1 cup paneer crumbled
  • 1 cup cashewnuts, soaked in water
  • 1/4 cup Indian poppy seeds,dry roasted
  • 1 inch ginger root, minced
  • 3 cloves garlic, minced
  • 1 tsp nutmeg powder
  • 3/4 th of the masala powder above
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • red chili powder, to taste
  • salt, to taste
  • One wide saucepan
  • One food processor/blender
  • Wet grind the cashewsnuts, roasted poppy seeds, ricotta cheese and paneer. Keep aside.
  • Heat the saucepan on medium-high, add the butter and oil, add the onions. Fry till they are translucent.
  • Add the ginger and garlic, the tomatoes puree and the tomato paste and heat through until the raw smell of the tomatoes goes away.
  • Add the wet-ground paste above, stir, add the dry ground masala above, nutmeg, salt and stir. Add more water if necessary. Bring it to a boil.
  • Taste the gravy to see if red-chili powder is needed. If you want the gravy to have a little more spice, add some red chili powder.

  • Baking sheet
  • Mixing bowl
  • 1 pound potatoes
  • 1 cup crumbled Paneer
  • 1 cup ricotta cheese
  • 1/2 cup cashenuts, coarsly chopped
  • 1/2 cup golden raisins, chopped into half
  • 1 inch ginger root, crushed to a paste
  • 3 cloves garlic, crushed to a paste
  • 1 tsp cumin seeds
  • 3-4 Indian green chilis chopped fine
  • 1 medium onion chopped fine
  • 1/4 th of the masala powder made above
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped mint
  • Boil the potatoes in water, peel and mash them completely.
  • Mix together the rest of the ingredients and make them into ping-pong sized balls.
  • Spray the baking sheet with cooking spray and arrange the kofta balls in a single layer.
  • Bake in a preheated oven at 350 degrees for about 5-10 mins. Broil for a couple of minutes until tops are golden brown. Using a pair of tongs, turn the kofta balls so the bottom side is up and repeat the same. The second side will take a lot less time, so be careful.
  • Alternatively, you can deep fry the kofta balls in oil.
Bringing the kofta ball and the gravy together

About 10-15 minutes before serving add the hot gravy to the kofta balls. Garnish with a handful of chopped cilantro and chopped mint.

Serving Suggestion:This goes very well with paratha, chapathi, puri, rice, fried rice etc.

For the chinese rice noodles

  • Rice noodles, one half package
  • 2-3 springs of green onions, chopped
  • 2-3 eggs
  • 1/2 tsp blackpepper
  • 1 tbsp soy sauce
  • 1 tbsp of sesame seed oil
  • 1 tsp of any oil for the noodles
  • Sauce pan to boil the noodles
  • Colander
  • Non-stick fry pan
  • Heat water in the sauce pan and bring it to a boil. Add the salt and the drop the noodles. Add the 1 tsp of oil. Check for doneness after about a couple of minutes because they cook very quickly. I cannot emphasize this enough :).
  • After the noodles are done, quickly drain them in a colander and rinse under cold water and drain. Fluff up the noodles, so they don't clump together. Drain completely.
  • Heat the skillet and put the 1 tbsp of sesame oil. Add the eggs and scramble them. Add the black pepper, soy sauce and half of the green onions.
  • Add the noodles and stir fry until the noodles are heated through completely.
To Serve

Plate up some noodles and add the malai kofta curry on top. Garnish with left over green onions.

Tips and Suggestions: If you do not have the sesame seed oil, just add any oil that you own. I love the sesame seed oil flavor in Chinese cooking.


sailu said...

Fusion foods are one of my favorites.I think I am going to try out your recipe which is interesting over the weekend.

Saffron said...

Wow! Luv2Cook, very impressive indeed!!! those koftas look yummy!! This is a must try for me.


Vineela said...

Koftas r looking YUMMY.
nice presentation luv2cook

Luv2cook said...

Sailu, SH, Vineela:

Thank you. Please do let me know how it turns out.

Shri said...

Malai Kofta looks delicious. I'm going to give it a try for my party. Thanks for the recipe.

Anonymous said...

Malai kofta looks great - thanks for the detailed instructions - will save for my next party !And also love the baking koftas idea - I am trying to fry as infrequently as possible!