Diwali Delights
A few recipes to tantalise your taste buds over the diwali period.
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PANEER KOFTAS
Ingredients: 1 cup fresh paneer crumbled 2 potatoes boiled & mashed fine 8 green chillies finely chopped 1 tbsp. coriander finely chopped salt to taste 18-20 raisins finely chopped 1/2 tsp. garam masala 1 tbsp. cornflour For batter: 1 cup gram flour 1 tbsp. rice flour 1/4 tsp. turmeric powder salt to taste 1 tbsp. hot oil oil to deep fry
METHOD: Take ingredients of batter in a bowl. Add water to make a smooth batter. It should be thick enough to coat the back of a spoon. Keep aside. Take paneer and potato in separate plates. Add raisins to potato. Add cornflour to paneer. Add 3/4 of every other ingredient to potato, and 1/4 to paneer. Mix each filling well gently with hands. Make 15 balls of each. Keep aside. Flatten one potato ball in palm, place a paneer ball over it. Now cover with the potato and reshape the ball. Repeat for remaining mixtures. Heat oil in a frying pan, dip each ball in the batter. Lower into the hot oil, fry till golden brown. Turn gently as required. Fry a few at a time. Serve hot with tamarind chutney or tomato sauce. To decorate, cut into halves in a plate and arrange. This will show 3 layers, paneer, potato and crust. Making time: 40 minutes Makes: 15 Koftas Shelf life: Puris: 10-15 days in airtight container Pani-2-3 days in refrigerator Accompaniments-1 day Note: The residue left from straining the water may be used for masala in ragda of ragda patties.