RECIPES
ROSOPULI PITHA – By Chef Ananya Banerjee
Ingredients:
• 1 cup (150gm) coconut paste
• 1⁄2 cup coconut grated
• 1⁄2 cup (75gm) suji
• 1⁄2 cup milk
• 1⁄2 cup (100 gm) sugar
• 1⁄2 tsp cardamom powder
• 1 Itr milk reduced to 1⁄2 Itr
• 1⁄2 cup mishri (sugar candies)
• 1⁄2 cup chopped dates few cashews & raisins chopped
• Salt to taste
Method:
– Prepare the pulis:
• Heat a pan and roast the suji, ensuring that it doesn’t
• turn brown. This step helps to remove any raw taste from the suji and enhances the flavor.
• Once the suji is roasted, add coconut paste to the pan.
• Continue stirring to combine the suji and coconut paste evenly. Then gradually add milk to this mixture.
• The milk will help in achieving a smooth and creamy texture. Keep stirring the mixture constantly to prevent lumps. Transfer the mixture to a plate and let it cool.
– Stuffing of the pulis:
• Mix grated coconut, sugar, chopped dates, chopped cashews and chopped raisins. Divide the cooled suji mixture into 8-10 portions.
• Roll and flatten each portion to make oval shapes. Stuff each of these with the prepared coconut and dry fruit mixture.
– Prepare the milk sauce:
• Heat milk in a separate pot.
• Add 1/4 cup mishri, salt and bring it to a boil.
• Add the prepared oval-shaped pulis to the boiling milk. Cook for 5 minutes; the pulis will start floating
• on the surface.
• Continue cooking until the sauce is reduced. Add the remaining mishris and mix well.
Serve: Once the pulis are cooked and the sauce has reduced, lump-free Rosopuli is ready to be served & enjoyed.
KOFTA KURMA- By Chef Sailaja Aechuri
Ingredients:
For Kofta
• 2 boiled potatoes, mashed
• 100g paneer, grated
• 1/4 cup boiled peas
• 1 green chili, finely chopped
• 1 tsp ginger, grated
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp cornflour
• Salt to taste
• Oil for frying
For Kurma Gravy
• 1 onion, finely chopped
• 1 tomato, pureed
• 2 tbsp cashew paste 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder 1/2 cup yogurt
• 2 tbsp oil or ghee
• Salt to taste
Method:
– For Kofta
• In a mixing bowl, combine mashed potatoes, grated paneer, boiled peas, green chili, ginger, cumin powder, garam masala, cornflour, and salt.
• Mix well and shape into small balls. Mixing without lumps is very important.
• Heat oil in a pan and deep-fry the koftas until golden brown. Drain on a paper towel and set aside.
– For Kurma
• Heat oil or ghee in a pan, add cumin seeds. When they splutter, add chopped onions and sauté until golden. Add ginger-garlic paste and cook for a minute.
• Add turmeric, coriander powder, red chilli powder, and sauté. Then add tomato puree and cook until oil separates.
• Stir in cashew paste and cook for a few minutes.
• Add yoghurt, salt, and garam masala, and simmer until the gravy thickens.
• Add the fried koftas to the gravy and simmer for 5 minutes. Serve hot with naan or rice.
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