Goshtaba

We had a Kashmir-i family as tenants one time and I had this dish in their house for the first time, and boy, became a fan of the Kashmir-i cuisine. Goshtaba is the traditional preparation from Kashmir and is actaully meatballs in a yogurt gravy. The curry is heavily seasoned with saunf (fennel seeds) and so are the meatballs.
Here goes the recipe:

Ingredients:
Ground meat (any kind): 1 lb, Ground Saunf (fennel seeds): 3 tbsp, Saunth (ground dried ginger powder): 1 tbsp, Garam Masala: 1 tbsp, Ginger & Garlic paste: 2 tbsp, Whole garam masala (cloves, black cardamom, cinnamon, bay leaves): 1/4 cup, Heeng (asafoetida) : 1/2 tsp, Eggs: 2, Yogurt (whisked nicely): 1.25 lbs, Butter: 0.25 lb, Salt: to taste, Oil to Saute

Method:
1) Mix ground meat with 1/2 tsp salt, 1 tbsp saunf, 1/2 tbsp saunth, 1/2 tbsp garam masala, eggs, ginger-garlic paste and butter. Mix well till the mixture becomes very light
2) Put about 3-4 cups water in a boiling pot and let it boil. Add remaining garam masala (both ground and whole), saunf, saunth and salt.
3) Make small balls of the meat mixture and put in the boiling water mixture. Keep boiling them till they are done.
4) Put oil in a sauce-pan. Add heeng and and when it splutters, add the whisked yogurt.
5) When it boils, add the meat balls and also the water. Let is cook till the curry becomes thick

Goshtaba is ready to be served with Naan or Rice!

Shaam Savera

This was a dish Mom and I made when I was in 11th or 12th and I made this after sooooooo many years last week.. and it was yummy.. hubby darling loved it completely and has asked me to make it sometimes :)
Here goes the recipe for you to delight a loved one:

For the kabab:

1)    Mash paneer nicely and keep aside 

2)      Boil spinach and chop it finely. Add cornstarch, salt, red chili powder and minced garlic

3)      Make small katoris of the spinach mixture, put a paneer ball in it and cover it to make a kabab

4)      Shallow-fry it till the kababs are done

For the gravy:

1)      Put butter in pan with minced garlic and minced ginger

2)      Sauté a lil and then add tomato puree

3)      Mix it well, and add red chili powder, salt and garam masala powder

4)      Add some water and let it come to a boil

5)      Once gravy is near to done, add cream/milk

6)      Bring to a boil

Add kababs to gravy and serve

Baked Cabbage Kofta

I LOVE LOVE LOVE Koftas, but avoided them 'coz of the greasiness involved with deep-frying them. One time, I had cabbage in my fridge that was screaming to be made into Koftas and that is when I thought why not try making koftas that are baked. And Viola.. it turned out real good! Here goes the recipe

Preheat oven to 400 def F
Heat a nonstick pan with some oil and add jeera.
When jeera splutters, add semi-finely chopped cabbage and salt.
Cook till cabbage dries and reduces 50% in volume.
Cool the cabbage and add yogurt, bread crumbs, corriander powder, garam masala powder, turmeric powder, red chlli powder, and salt.
Make kofta sized balls of this mixture and keep it in the fridge for about 20-30 mins for it to set
Bake in the oven till the koftas are brown in color. Make sure to turn them in between, so that they do not over-brown on one side

For the gravy:
In a pan heat oil, add jeera.
On spluttering, add onion and green chillies
Add some garlic paste
Once onion turns golden brown add tomatoes and ginger
Add chilli powder and kasoori methi
Blend the mixture to a fine paste
Return to pan and cook till the rawness goes away
Add salt to taste and bring to a boil
Once the gravy is done add the koftas to it.
Tip: you could add the koftas at the time of serving so that they do not become soggy

Aloo Posto

I first heard of this recipe on a reality show with Aamir Khan and Saurav Ganguly. Aamir was invited to Saurav's house for dinner where he was served Posto.. the name and all the praises they had for this dish attracted me to find the recipe and try it out. Excitingly, it was REALLY delicious and fairly simple to make. Here is the recipe, try it out yourself to taste the scrumptious-ness.

Potato - 6 medium, cubed
Poppy seeds - 12 tbsp  (poppy seeds are called Posta dana in Hindi and Posto in Bengali, the origin of this dish)
green chillies, turmeric powder, jeera seeds, dried red chilli, salt - to taste

Grind the poppy seeds to a powder and add enough water to make a nice thick paste.
Put oil in a nonstick pan and add jeera seeds along with dried red chilli
Put the potatoes in the pan and saute till they get a golden-ish tinge
Put turmeric paste and salt to tenderize the potato
Once the potatoes seem slightly done, add the poppy seeds paste. Add enough water to coat all the potato pieces in this paste. Add chopped green chillies
Cover and cook till all the water evaporates and the potatoes are cooked
Once done, sprinkle chopped coriander and serve hot with chapati or daal-chawal.