Spinach and Pistachio Kofta

A crunchy take on the soft and tender fried paneer. This is a classic recipe that I have seen many bloggers retell since there is not much to the recipe. 

I added spinach since paneer is a cheese and I LOVE spinach and cheese combinations. 

And, I added Pistachios after I saw a few bloggers adding ground almonds and peanuts to their recipes. I figured pistachios are a soft nut like the other two and it sounded right together with cheese and spinach.

 

The combination of all three ingredients went so well together. The gravy was rich and the added crunch of the pistachios with the soft paneer was simply sublime.

I am so happy with this recipe. Not only is it filling, but it's healthy too!

I am most pleased because this recipe leaves a lot of room to come back and play with different flavor combinations to make another (different), healthy dinner, delicious.

Spinach and Pistachio Koftas                                       Serves 4

For Koftas

1 package of paneer, crumbled
1/2 c frozen spinach, thawed and squeezed dry
2 tbl finely chopped pistachios
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp Kitchen King
1/2 tsp garam masala
2 tbl flour
2 tbl fine breadcrumbs (optional)
Oil for frying

1. Crumble the paneer on a wide plate, top with remaining ingredients, except breadcrumbs and oil; mix until combined.

2. Take a handful of mix at a time and create 5-8 balls, formed tightly. Roll in breadcrumbs if desired.  As I tried both techniques, breadcrumbs and without, and the balls tasted the same either way. The only difference is, the ones coated in crumbs were much more uniform in color.

3. Heat up a wok or fryer and deep fry koftas for 5-8 minutes or until golden brown. Drain on a paper towel.  

For Curry

2 tbls oil Oil
3 whole cloves
1/2 tsp ground cinnamon or 1 in stick
1 tsp cumin seeds
3 cloves garlic, minced fine
1 onion, chopped
1/2 can chopped tomatoes or 2 whole tomatoes chopped
1 tbl salt
1/4 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp Kitchen king
1/2 tsp Garam masala
3/4 c milk (I used 1% fat) 
1 tbl chopped pistachios (Garnish)

1. In a wide saute pan, heat up the oil and add the cumin seeds, cloves and cinnamon, let cook on medium until aromatic and cumin seeds begin to pop. 

2. Fry the onion and garlic until onions are tender and slightly brown. Coat well with the sweet spices.

 

3. Add the tomatoes and the remaining spices; mix well. Let vegetables cook for 5 minutes or until tomatoes fall apart. 

4. Slowly add the milk to the curry until thoroughly mixed. Add the fried koftas, coat in the curry sauce; cover and let simmer on low for 10 minutes. Curry will thicken quickly, add more milk to reach desired consistency. 

  

5. Serve koftas and curry over herbed rice, garnish with chopped pistachios. 

Calories calculated using Sparkrecipes calculator: 158.5 calories per serving. This count does not include calories included if eaten with rice or oil absorbed while frying. The calculation was also made with the assumption the reader is using breadcrumbs.

Aloo Paratha Wrapped Lamb Rolls

This post is inspired by a myriad of blogs I was reading today. I wanted to make something different with my lamb shoulder. Not lamb curry...not Moroccan lamb..etc, we've all seen those posts. I wanted something...international but what?

I searched around and behold; this wonderful video by Chef Mark Miller. A yummy, beautiful Lamb Wrapped in a Pueblo Flat bread.

It sounded delicious, but I didn't have all the ingredients he required. You chefs!

Here is my version of Mark's lamb recipe IDEA, but instead of a soft flat bread, I made a : potato stuffed, pan fried, flat bread- also known popularly as aloo paratha.

The aloo paratha wrapped lamb was simply delicious. I will be making this again. It turned out perfect and was very filling, with a crunchy outer layer and tender spiced lamb inside. Perfect for taking on a picnic or a garden party where everyone is outside. 

Aloo Paratha Wrapped Lamb Rolls
                                                             
                                                                                   Serves 4
                                                                                   Time: 3 hours

Lamb

1-2 lb Lamb Shoulder, loin, or boneless chops; fat trimmed, sliced into 4 rounds
1/2 lemon, juice
3 garlic cloves, sliced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp chili powder
1 tsp honey
1 tbl olive oil
salt and pepper

1. Pre-heat the oven to 450F/230C. Trim as much fat from the lamb as possible. Lamb fat is 'gamey' and doesn't do much to add flavor so you are better off with a nice lean cut of meat. Cut it into 1.25cm thick rounds.

2. Measure a sheet of aluminum foil large enough to wrap lamb slices and place in a roasting tin. Arrange the pieces of meat in the center of the foil.

3. Next, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of sliced garlic, distributing them as evenly as possible. Make a paste out of the remaining ingredients and rub all over lamb slices.

4. Let sit for 30 minutes to marinate. Roast lamb for 30 minutes or until a crust forms. Fold up the foil to make a parcel, place the roasting pan back in the oven and cook at 300F/150C for 1-2 hours.

Begin making Aloo Paratha a half hour before ready to serve.

Filling

1 large boiled potato, peeled and mashed
1/2 onion, shredded
1/4 c coriander leaves
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
Other half of lemon, juice

1. Mix the mashed potato, onion, spices and lemon until combined.

Paratha Dough

2 c flour
1 tsp salt
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp pepper 
water as needed
2 tbl butter or oil

1. Mix the flour and spices evenly with a whisk, add water slowly, mixing as you go until a dough forms. Knead the dough with your fist until it becomes soft, about 6 turns or 5 minutes.

Assembling Aloo Paratha Lamb Rolls

1. Remove cooked lamb from the oven, set aside on a rack for 5 minutes to cool and juices to drain off. Divide the Paratha dough into eight balls. Roll each ball one at a time, into a 1/4 in thick circle. 

2. Add some of the potato mixture and top with another rolled circle. Sprinkle with more flour and roll the sandwiched dough very thin, enough where you can see the filling slightly through the dough; careful not to break the 'skin' as I did in this pic.

3. Fold each lamb slice in the dough, and fold gently underneath to hide the seams. 

Prepared Lamb rolls

4. Heat a skillet with 2 tablespoons of butter on medium-low heat. Place the lamb rolls seam side down first and cook until dough becomes deep golden brown, flip and cook again until crispy and brown. This is not like original parathas because you will only be cooking one side of the dough, so you have to make sure the outside is cooked low and long enough to cook the dough inside touching the lamb. Sorry no pic of this step. 

5. Serve lamb rolls with a simple red onion salad and yogurt sprinkled with salt and pepper.  

 

Calories calculated using Sparkrecipes calculator: 568.8 Calories per serving.

Peach Cinnamon Rolls

A fresh swirl of peach in every cinnamon soft bite.

Peaches

1/4 c sugar
3-4 small peaches, skins removed

Rolls

3/4 cup milk

1/3 c melted butter

2 1/2 teaspoon yeast

1/3 c sugar

1 teaspoon salt

2 eggs

3 1/2-4 c wheat flour

Filling

1/4 cup butter

1/3 cup brown sugar

1/4 cup natural sugar

1 tsp cinnamon

1/2 tsp nutmeg, fresh grated or ground

Instructions

1. Chop up peaches, throw out the pits, and cook in a saucepan over med-low with sugar for 10 minutes or until peaches are soft and fall apart. Set aside to cool.

2. Heat milk (either in a sauce pan or microwave) until milk begins to simmer- add butter. Let cool until at warm temperature (about 120˚).

3. In a deep bowl, add milk mixture, yeast, and sugar. Let sit for five minutes to let the yeast do it's work. Add 3 1/2 cups of flour, salt, eggs, 2 tablespoons of the cooled peaches- mix until combined. Add the remaining flour, 1/4 cup at a time until the dough forms a nice ball and pulls away from the bowl. Turn out the dough onto a clean surface and knead the dough until smooth and elastic- at least eight minutes.

4. Grab a clean separate bowl, lightly spray the dough with cooking oil and place in a warm draft free spot until dough has doubled in size (around an hour and a half.)

5. Turn the dough out onto a lightly floured surface and roll out into a 10 by 14 rectangle.

6. Rub room temperature butter over entire surface and cover with sugar and spice mixture. Top with cooled peaches-reserve 2 tablespoons of peaches for glaze.

7. Carefully roll the dough into a log, some peach filling may want to fall out, just tuck it back in. Cut into 12-16 1 inch thick pieces. Place pieces, cut side down in a sprayed 9x13in pan. Cover with a clean towel and let rise in a warm place for another hour or until rolls are the size you like.

8. Preheat the oven to 350˚ and bake 20-25 minutes until cinnamon rolls are golden in color. Let cool slightly then slather on your favorite cream cheese glaze mixed with remaining cooked peaches.

Calories calculated using Sparkrecipes Calculator: 262 calories per roll (out of 12)