Eric's Malai Kofta

Found this on my friend's FB page and stole it :). Recipe taken from this site: http://www.manjulaskitchen.com/2008/08/12/malai-kofta/.

Malai kofta is a delicious and rich main dish for any special occasion.
Recipe serves 4 to 6.

Ingredients:

• Kofta:
  • 1 cup boiled mash potatoes
  • 1 cup mash paneer
  • 2 tablespoon minced cilantro (hara dhania)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili
  For Batter:
• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water

      Also needed:

• Oil to fry
• Gravy:
  • 2 tablespoon oil
  • Generous pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour (maida, plain flour)
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon garam masala
  • 2 tablespoon minced cilantro (hara dhania)

Method
Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Pan Fried Trout

Whenever we can get out to go camp, and catch a fish. Or just buy a trout at the grocery store :). It's best to use a cast iron skillet, but it doesn't matter that much.

Season the fish with salt, pepper, and whatever herbs you like (I recommend oregano, basil). Pour 2-3 tbsp olive oil in the pan with minced garlic. Fry whole trout in pan, flipping it over once one side is brown and crispy.

Serve!

Saudi Cooks Montage

Cast Iron Clams

 This is perfect for camping, though you wouldn't think it would be.

Poke Handrolls and Toro Don

Dad took a trip to Hawaii and brought me back fresh Toro and Ahi Poke from Whole Foods on Maui. What did I do? Treated it with respect and made something cool with it!

What you need:
Sushi grade tuna, cubed
Toro (Tuna Belly) if the chef has it and it's very fresh- probably only appropriate for someone from a fishing town with Tuna
-Masago (Smelt Eggs, at Ikea surprisingly enough)
-Spring Onions, chopped
-One small piece of a fresh habanero pepper
-Japanese Mayonnaise
-Sesame Seeds (not necessary really)
- Rice topping (if you have it)
- Nori (Seaweed)
-Wasabi and Pickled Ginger

Hand Roll
Mix cubed tuna, masago, spring onions, small piece of pepper (or not), 2 tbspn mayo, sesame seeds.

Split seaweed into halves, place in the palm of your hand. Put a spoonful or more of rice, smash into your hand. Spoon in some of the mixture, kind of like a burrito. Fold corners into the center, creating a cone shape.

Sashimi
Cut the toro, make sure you do not cut with the grain as this will make the toro tough to eat. It's amazing what a good cut can do in making sushi. Browse the internet and look up how to cut it.

Sushi Rice
Follow directions on the box. If you have no box:
Rinse rice until water runs clear.
Add 2 cups of water to a pot, bring to boil.
Add 1 tbspn Rice Vinegar (dont worry if you don't have this, it's not that important)
Add 2 cups of sushi rice.
Turn stove to lowest, stir and cook for 15-20 minutes. Turn stove off, let it sit for another 5-10. Serve.

Put rice in the bottom of a bowl, add wasabi and ginger to corner. Plate like the picture, sprinkle with sesame seeds.

Aunt Diane's Lemon Meringue Pie

 Recipe TBA

Aunt Diane's Red Chile

This year for the holidays my sister, her boyfriend and I flew to Colorado Springs, Colorado to meet mom and visit with family. My Aunt Diane made Red Chile, Green, Chile, and Pinto Beans. Enchiladas for Christmas.

Red Chile Recipe:
TBA

Additional Toppings and Tortillas:
- Shredded Cheddar Cheese
- Fried Tortillas
- Shredded Lettuce
- Cubed Tomatoes
- Cubed Avocados

To Serve:
Tortilla, Chile, Cheese, Tortilla, Chile, Cheese


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