Masala Mornings - 28 Nov 2022 - Recipes: Mughlai Kofta Handi & Sabzi Pulao - Chef Shireen Anwar
Recipes in this Video
Originating from the rural regions of Greece, Greek Salad, or Horiatiki, embodies the essence of Mediterranean cuisine through its fresh, vibrant ingredients. Traditionally enjoyed during the summer months, it reflects the agricultural bounty of the region and is often served as a meze or side dish. Today, Greek Salad is celebrated worldwide, with variations that include different cheeses or dressings, yet it remains a symbol of healthy eating and simplicity in Greek culture.
Ingredients
- ●cucumbers
- ●tomatoes
- ●red onion
- ●kalamata olives
- ●feta cheese
- ●green bell pepper
- ●olive oil
- ●red wine vinegar
- ●oregano
- ●salt
Instructions
- 1Chop cucumbers into bite-sized pieces.
- 2Dice tomatoes into cubes.
- 3Thinly slice red onion.
- 4Halve kalamata olives if desired.
- 5Chop green bell pepper into strips.
- 6In a large bowl, combine cucumbers, tomatoes, red onion, olives, and bell pepper.
- 7Crumble feta cheese over the top of the salad.
- 8Drizzle olive oil and red wine vinegar over the salad.
- 9Sprinkle oregano and salt to taste.
- 10Toss gently to combine all ingredients.
- 11Serve immediately or chill for 15 minutes before serving.
Ingredient Alternatives
feta cheese
Healthier: reduced-fat feta
Cheaper: ricotta
Reduced-fat feta lowers calories while ricotta offers a creamy texture.
kalamata olives
Healthier: green olives
Cheaper: black olives
Green olives are lower in calories, while black olives are often more affordable.
Also Known As
Mughlai Kofta Handi originates from the rich culinary traditions of Mughal India, where elaborate dishes were crafted for royalty. This dish features spiced kofta made from paneer and potatoes, simmered in a creamy, flavorful sauce. It symbolizes the opulence of Mughal cuisine, often served during festive occasions and family gatherings. Today, it is cherished across India and beyond, with various adaptations to suit local tastes.
Ingredients
- ●paneer
- ●potatoes
- ●onions
- ●ginger
- ●garlic
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●garam masala
- ●red chili powder
- ●cream
- ●cashew nuts
- ●salt
- ●oil
- ●fresh coriander
- ●water
- ●tomatoes
- ●yogurt
Instructions
- 1Prepare kofta by mashing paneer and boiled potatoes together until smooth.
- 2Finely chop onions, ginger, garlic, and green chilies.
- 3In a pan, heat oil and sauté onions until golden brown, about 5-7 minutes.
- 4Add ginger and garlic, cooking for another 2 minutes until fragrant.
- 5Stir in coriander powder, cumin powder, garam masala, and red chili powder, cooking for 1 minute.
- 6Add chopped tomatoes and cook until they break down and oil separates, about 10 minutes.
- 7Mix in yogurt and cream, stirring until well combined.
- 8Shape the paneer-potato mixture into small balls and fry in oil until golden brown, about 3-4 minutes per side.
- 9Remove kofta and set aside on paper towels to drain excess oil.
- 10In the same pan, add water to the sauce, adjusting consistency as needed.
- 11Carefully add the fried kofta to the sauce, simmering for 10 minutes.
- 12Garnish with fresh coriander before serving.
Ingredient Alternatives
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
paneer
Healthier: tofu
Cheaper: ricotta cheese
Tofu is a lower-cost alternative with a similar texture.
cashew nuts
Healthier: almonds
Cheaper: sunflower seeds
Sunflower seeds provide a nut-free option at a lower cost.
Techniques
Equipment
Also Known As
Sabzi Pulao, a fragrant rice dish from India, combines basmati rice with a colorful medley of vegetables and spices. Traditionally enjoyed during festive occasions and family meals, it represents the rich agricultural bounty of the region. Today, variations can be found across the globe, appealing to diverse palates while retaining its essence as a comforting, wholesome dish.
Ingredients
- ●basmati rice
- ●mixed vegetables
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●cumin seeds
- ●bay leaves
- ●cardamom
- ●cloves
- ●cinnamon stick
- ●salt
- ●water
- ●cooking oil
- ●fresh coriander
- ●lemon juice
Instructions
- 1Rinse basmati rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Heat cooking oil in a large pot over medium heat until shimmering.
- 4Add cumin seeds, bay leaves, cardamom, cloves, and cinnamon stick; sauté until fragrant, about 1-2 minutes.
- 5Add sliced onions; cook until golden brown, about 5-7 minutes.
- 6Stir in minced ginger, garlic, and green chilies; sauté for 2-3 minutes.
- 7Add mixed vegetables and cook for 5 minutes until slightly tender.
- 8Add the soaked rice and stir gently to combine with the vegetables.
- 9Pour in water and add salt; bring to a boil.
- 10Cover and reduce heat to low; simmer for 15-20 minutes until rice is cooked and water is absorbed.
- 11Remove from heat and let it sit covered for 5 minutes.
- 12Fluff the rice with a fork and stir in chopped coriander and lemon juice before serving.
Ingredient Alternatives
cooking oil
Healthier: olive oil
Cheaper: butter
Olive oil is a healthier fat option.
mixed vegetables
Healthier: fresh vegetables
Cheaper: frozen vegetables
Frozen vegetables are often more affordable and convenient.
Techniques
Equipment
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