Malai Kofta

An unusual non-fried version of koftas. Use fresh paneer for best results.
Ingredients for the Koftas:
1 cup paneer
1 tbsp plain flour(maida)
A pinch backing powder
2 green chillies chopped
2 tbsp coriander chopped
Salt to taste

Ingredients for gravy:
100gm fresh tomato pulp
1 cup milk
¼ cup cream
1 tbsp kasuri methi
1 tbsp oil
Salt to taste
To be ground into a paste:
¼ cup onions chopped
3 cloves garlic
2 green chillies
2 tbsp coriander seeds(dhania)
1 tbsp cumin seeds (jeera)
1 tbsp ginger piece
2 cloves (lung)
1” stick cinnamon (dalchini)
Method for kofta:
Step 1: first of all crumbled the panner if fresh and if you use from freeze then grated it.

Step 2: Mix paneer, baking powder, green chillies, chopped coriander leaves and salt.

Step 3: Mix it very nicely if paneer is cool then just microwave for 7 to 10 second then it mix very nice.

Step 4: Then add plain flour in it and make like dough.

Step 5: Shape it into small round kofta.

Step 6: Take a microwave bowl and add 1 tbsp oil in it.

Step 7: Place all the round shape boll of paneer into greased microwave bowl.
Step 8: Smoothly rub this bowl into oil so its surface is oily.

Step 9: Microwave on high for 1 minutes.

Step 10: When cool open the bowl and check it is cook aur not if all paneer bolls are slightly change the color of off-white or it become hard then its cook nice.

Step 11: Keep aside.Method for the gravy:
Step 1: Ground the all ingredient material.Step 2: Make good paste from it.

Step 3: In another microwave safe bowl, add the oil and the ground paste.

Step 4: Microwave on high for 5 minutes, strring once after 3 minutes.

Step 5: Add tomato ready made pulp and mix it.
Step 6: Microwave on high for another 7 minutes stirring in between fo another 2-2 minutes.
Step 7: Add the milk, and cream.

Step 8: Add kasuri methi and salt in it and mix very well with help of spoon.

Step 9: Microwave on high for 2 more minutes.

How to proceed:
Step 1: just before serving add the koftas to the gravy.

Step 2: Microwave on high for 2 minutes.

Step 3: Serve hot and garnish with chopped coriander leaves.

Cinnamon-Clove Tomato Ketchup

Ingredients:
1 Kg. Ripe tomatoes,
100gm sugar,
10-12 pieces cinnamon,
5-6 pieces clove,
Salt to taste.

Method:
Step 1: Cook ripe tomato pieces with cinnamon and clove pieces, until they are soft.

Step 2: Drain extra water.

Step 3: Drain this pulp and remove skin with help of steal spoon.

Step 4: Crush with hand blender; drain this pulp and remove the seeds and extra skin.
Step 5: Heat a heavy bottomed pan and add tomato pulp.
Step 6: Stirring it continuously until they are thicken.

Step 7: Add sugar and salt.
Step 8: Heat for 5-minutes with continue to stirring.
Step 9: Turn off the flame and add ready made preservative (or vinegar).

Step 10: Cool at room temperature.
Step 11: Take clean and dry glass bottle and fill with ketchup.