-The blend of rich creamy texture Malai and combination of Kofta (vegetarian balls) makes this cuisine scrumptious, finger smacking and delicious. In India, this combination was introduced by Moghuls. In ancient times, it is also referred to cooking style of Punjab of using Malai in food. Ingredients:- For Gravy- Cream (125 Gms). Paneer or Khoya (75 gms). Milk (150 ml). Cashew nut- (50 Gms). White pepper powder (3 tsp.). Sugar (2.5 tsp.). Grated Ginger (2 tsp.). Nutmeg powder (¼ tsp.). Turmeric powder (1/2 tsp.). Garlic crushed (1 tsp.). Cinnamon (1). Cloves (6). Salt to taste. Ghee (3 tsp.). For Kofta Khoya (50 gms). Paneer (50 gms). Medium sized potatoes- (5). Cashew nuts- (20 Gms). Raisins (20 Gms). Chopped green chillies (4 to 5). Ginger grated (½ tsp.). Chopped Coriander (1 tsp.). Cumin seeds (1/2 tsp.). Salt to taste. For Garnishing Grated cheese or Paneer (1 tbsp.). Chopped coriander- (1 tbsp.). Cooking: Wash and boil potatoes. Mix all the ingredients of Kofta except raisins. Make small balls and then flatten it with cashew and raisins and then again make them into the balls. Repeat the procedure for the remaining dough and keep it on side. Roast cloves, cinnamon, cardamom together. Dry grind them, well grind all other gravy ingredients except ghee. In a skillet, heat ghee and then add dry powders, add gravy paste. After 2-3 minutes, then allow them to fry for 5-7 minutes. Now add 2 cups of water and let them simmer for 15 minutes on low flame. Warm the Kofta on tava. In a serving dish, place the Kofta and then add hot gravy on the koftas, Next place it in a hot oven for 5 minutes Serve hot with various breads or rice.
A Look Inside India’s Almost-Mythical Toddy Shops
Toddy shops are small, family-run restaurants in which the region’s local liquor is sold, and Mullapanthal is one of Kerala’s most beloved. The state boasts high literacy rates, winding rivers with houseboats, and relative tranquility, compared to the more chaotic north. In the Indian popular imagination, it’s known as “God’s Own Country.” Toddy shops, in turn, have a mythic reputation.
“My grandparents met at a toddy shop,” one of my friends told me. “When you order, they get the fish that instant, from the river,” said another. “Fried Fish. Fried Mussels. All the beef you can eat,” read a text from a different friend. In my head, these were small cottages in which locals streamed in nonchalantly, where the perfect expression of Kerala’s famed cuisine could be found.