The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
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A San Francisco cable car holds 60 people. This blog was viewed about 370 times in 2014. If it were a cable car, it would take about 6 trips to carry that many people.
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A local facebook group has introduced a contest for the month of December, where they give four ingredients every week and we have to create a recipe using atleast three of them. This week’s ingredients were Sweet Potatoes, Mint, Cream and Walnut. So I created three recipes using these ingredients : A soup, an appetizer and a main course. So sharing the main course here. Rest of the recipes will be followed soon.
- 3 medium size sweet potatoes scrubbed, peeled and boiled
- 1 tbsp corn flour
- 15-20 mint leaves, chopped
- 1 tsp green chili paste
- Walnut, chopped, as required
- Salt per taste
- ½ cup onion paste
- 1 cup tomato puree
- ¼ cup cashew paste
- ¾ tsp red chili powder
- 1 inch ginger and 4-5 garlic clovestd – made in to a fine paste
- ¼ tsp garam masala
- 2 cups water
- 1 tsp kasuri methi
- Salt to taste
- Oil for shallow or deep frying the koftas
- 1 or 2 tbsp cream
- Few chopped coriander leaves
- Mix all the ingredients mentioned under kofta ingredient list except walnut in a bowl.
- Mix really well and then take a medium sized ball from the mixture and flatten it, place chopped walnut in the center. Bring the edges toward the center and seal the dry fruits mixture completely with the outer covering.
- Make all koftas this way and fry the koftas in medium hot oil till golden.
- Keep aside.
- Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
- First add the onion paste and brown it, now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away. Add the tomato puree and saute for 2-3 minutes. Add the turmeric powder, red chili powder, garam masala powder and cashew paste. Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir.
- Simmer till the gravy begins to thicken.
- Towards the end add crushed kasuri methi leaves and salt. Simmer for 1-2 minutes more.
- Add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
- Garnish the malai kofta with some cream and coriander leaves.
- Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.