Jeera rice and Malai Kofta

JEERA RICE

Ingredients:
Basmathi Rice  -1 cup
Ghee - 2 tbsp
Cumin seeds - 1 tbsp
Onion - 1 chopped lengthwise
Green peas - a handful (optional)
Cinnamon - a small stick
Cloves - 2-3
Bay leaves - 1
Ginger garlic paste - 1 tbsp
Salt - as per taste

Method:
Wash and soak rice for half an hour. Heat ghee in a pressure pan. Add cinnamon, cloves, Bay leaves, ginger garlic paste and onions. Fry for few minutes. Mix rice and salt. Add required water. Close the lid and pressure cook for 2-3 whistles. Serve hot.

MALAI KOFTA

Ingredients:

For Kofta:

Potatoes - 2

Paneer - 100 gms(optional)

Red Chilli powder - as per taste

Cornflour - 1 tbsp

Salt - as per taste

Mix the above and prepare balls. Deep fry and keep it aside.

For gravy:

Onion - 3

Tomatoes - 2

Cinnamon - a small piece

Cloves - 2

Green peas - 1/2 cup

Cashewnuts - a few

Ginger - a small piece

Garlic- 5 pods

Red Chilli powder  -as per taste

Salt - as per taste

Corriander powder - 1 tbsp

Garam Masala - 1/2 tsp

Fresh cream - 2 tbsp or milk

Corriander leaves - to garnish

Oil

Method:

Heat oil in a pan. Add onion and tomatoes. Few for few minutes until the onions turns brown and tomatoes are well mashed. Cool and grind along with ginger, garlic, cinnamon, cloves and cashews. Heat oil in a pan. Add the grounded mixture and green peas. Add red chilli powder, salt, garam masala and corriander powder. Add required water and boil for 15 min in medium heat. Add fresh cream and cook for few more minutes. Place the prepared Koftas in a bowl. Pour in the gravy. Top it with fresh corriander leaves and cream.Serve with rotis or rice.