Skip to main content


kofta e muglai

This special muglai dumplings are very delightful and tasty . This rich and exotic dish is very popular among indans specially for executive dinner party's because of its rich texture and heavy gravy .......

For the Kofta / Dumplings:-
 …………5 boiled
  crumbled paneer………., 4 heaped tbsp
  khoya and thick malai 
  coconut grated…….4 tbsp
  cashewnuts chopped
 ……..1 tbsp
  finely chopped green chillies
 ………….1/4 tsp
  coriander powder
  cumin powder
  chilli powder
 ………..1/4 tsp
  cardammom powder
 ….1/2 tsp
  Salt To Taste
  cooking oil……3tbsp
  Oil for frying the koftas

For the gravy:-

  2 medium onions,chopped 
  3 flakes garlic,crushed 

  1 inch ginger,crushed

  3 large tomatoes,pureed

  1 tsp red-chilli powder

  1/2 tsp garam masala powder

  1/2 tsp dhania(corainder) powder

  1/2 tsp cumin powder

  2 tsp powdered poppy seeds

  1/2 tsp sugar

  1 tbsp ground cashewnuts

  ½ cup curd+malai mix and whip

How to make muglai  koftha / dumplings :

·         Boil the potatoes till tender.
·         Peel, mash and add salt to taste.
·         Keep aside.
·         Mix all the other ingredients for the kofta .
·         Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
·         Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
          heat a pan and put 1 tbsp oil in it add onion and ginger garlic in it .cook till color changes
·         Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
·         Add the pureed tomatoes and the masala powders.
·         Add the sugar and the ground peanuts.
·         The gravy will begin to thicken.
·         Add malai and curd mixture into it.
·         Mix in some water if necessary.
·         When the gravy comes to a boil, add the koftas.

Heat through and garnish with crumbled cottage cheese and cream and serve with indian bread

 Note: In this muglai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.




Popular posts from this blog

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas