Malai Kofta – Easy To Make Popular North Indian Vegetarian Recipe

Malai Kofta - Easy To Make Popular North Indian Vegetarian Recipe
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Malai kofta is a classic North Indian dish made with fried vegetable dumplings added to a creamy, sweet, and mildly-spiced tomato-based curry sauce. Malai actually means cream while kofta means dumpling or meatball. This dish originates from the Mughlai cuisine and is traditionally served on special occasions like weddings and large festivals. Today, you will find malai kofta on every Punjabi restaurant menu.

With this recipe, you will learn how easy it is to make malai kofta at home. What makes the dumplings really tasty is the paneer, which is an Indian cheese that has a similar texture as cottage cheese but is less salty. This recipe also uses cashew nut paste which makes the curry sauce creamier. This dish is best served with naan bread or steamed rice.


• ¼ cup of finely chopped spinach
• ¼ cup of finely chopped cabbage
• 2 slices of bread
• 2 tsp milk
• 2 green chilies, finely chopped
• 1 tbsp chopped coriander leaves
• 1 1/2 tbsp corn flour
• 1 cup of grated paneer
• 2 tbsp grated cheese
• 1 tsp salt
• flour
• 2 cups of oil
• 1 tbsp ghee
• 1 dried Kashmiri red chili
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 onion, pureed
• 3 cloves garlic, pureed
• 1 tsp curd
• 1 tbsp cashew nut paste
• 1 cup of tomato puree
• 1 tsp coriander and cumin seed powder
• 1 tsp Kashmiri red chili powder
• ½ tsp garam masala
• 1 tsp salt
• 1 tsp sugar
• ½ cup water
• 2 tbsp cream
• ¼ cup chopped coriander leaves


This recipe takes about 30 to 40 minutes to make. Serves 4 to 5.

Heat a dry pan over medium heat.
Add cabbage and spinach and cook for 1 to 2 minutes just to remove the moisture from vegetables.
Transfer to a bowl to cool.
Soak the bread in milk and set aside.
Remove the crust from the bread slices, then tear into smaller pieces.
Add chilies, coriander leaves, corn flour, paneer, cheese, bread, and salt to the cabbage and spinach.
Using clean hands, mix well until a dough is formed.
Dust your hands with flour and form golf ball sized dumplings from the mixture.
Heat oil in a saucepan over medium heat
Deep-fry kofta in batches until golden brown.
Place kofta on a plate lined with paper towel, then set aside while you prepare the curry.
Heat ghee in a pan over medium heat.
Add chili, cumin seeds, asafoetida, onion, and garlic.
Sauté for 2 to 3 minutes.
Add curd and cashew nut paste and sauté for 1 minute.
Add tomato puree and simmer for 1 minute.
Add coriander and cumin seed powder, Kashmiri red chili powder, garam masala, salt, and sugar.
Mix and let the sauce simmer for at least 10 minutes.
Add water and cream, then stir well.
Add coriander leaves, then turn off heat.
Place kofta on a serving dish and pour the sauce on top.
Garnish with cream and coriander leaves.

Ideas And Tips:

• Instead of paneer, you may use cottage cheese or tofu.

• You can also bake the dumplings. Coat the dumplings with oil or cooking spray. Bake them in the oven at 425°F for about 15 to 20 minutes. Turn the dumplings halfway through the baking time for even browning.

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie
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Pumpkin pie is very popular in the United States and Canada. It is a dessert pie with a spiced pumpkin-based custard filling. As pumpkin is a symbol of harvest, pumpkin pie is an essential part of the Thanksgiving meal – however, it can, of course, be made and appreciated whenever pumpkins are available. It is not often made and served in other countries.

With this recipe, you can make and serve a gluten-free pumpkin pie to your family and friends. The crust is golden and shiny while the filling is rich and mouth-watering.



• 1 ¾ cups of gluten-free flour
• ½ tsp xanthan gum
• ¼ cup of light brown sugar
• 125 grams of unsalted butter, cut into cubes
• ¼ tsp cinnamon
• ¼ cup of milk
• 2 large eggs

Pumpkin Filling:

• 1.4 kilograms of fresh pumpkins
• ½ tick of unsalted butter, browned
• 125 grams of sugar
• ¼ tsp cinnamon
• 2 tsp vanilla extract
• 4 tbsp gluten-free flour
• ¼ tsp of nutmeg
• 2 eggs, beaten


This recipe takes about 2 hours and 45 minutes to make. Serves 12.

Preheat the oven to 350°F.
Cut the squash in half, then remove the head and seeds.
Cut the squash into 8 slices, then put the slices in a baking pan.
Cover the pan with aluminum foil.
Bake in the oven at 350°F for 50 to 60 minutes.
Scoop out the flesh of the pumpkin and set aside.
Put flour, xanthan gum, light brown sugar, unsalted butter, and cinnamon in a bowl.
Using clean hands, mix the ingredients until you get a crumbly texture.
Make a well in the center of the bowl.
Pour milk and crack an egg open into the well.
Mix and knead until a soft dough is formed.
Wrap the dough in with plastic wrap and chill for 30 minutes.
Roll the dough out to form a large, round 1/4-inch thick sheet.
Carefully place the pastry sheet into a tart pan.
Press the bottom and sides, then trim excess pastry.
Prick the base with a fork, then place in the fridge to chill for 10 minutes.
Cover the pastry with plastic wrap and pour rice on top.
Blind bake the crust in the oven at 350°F for 10-12 minutes.
Put pumpkin and brown butter in a food processor.
Pulse until smooth.
Add sugar, cinnamon, vanilla extract, flour, nutmeg, and beaten eggs.
Blend until smooth.
Pour the pumpkin filling into the tart pan.
Using a spatula, evenly spread the filling.
Cut the excess pastry dough into strips, then arrange them on top of the filling forming a crisscross pattern.
Beat an egg in a bowl and brush it on top of the pastry strips.
Bake it in the oven at 350°F for 40 to 45 minutes.
Let the pie cool for a few minutes on a serving platter.
Sprinkle powdered sugar and cinnamon on top, slice, and serve.

Ideas And Tips:

• It is essential to prick holes in the pie dough. The holes allow the steam to escape so the pastry does not rise or puff up while baking.

Gluten-Free Carrot Cake (Moist & Fluffy)

Carrot cakes are made from a cake batter that contains fresh carrots. It is believed that carrot cakes originated from the Medieval carrot puddings eaten by Europeans. In some countries, carrot cakes are popularly used for towering wedding cakes – because as carrots cakes are dense, they can stand up to the height and heavy frosting.

This carrot cake recipe is gluten-free. Unlike most gluten-free cakes which are dry and gummy, this carrot cake is moist and fluffy. The secret is adding brown sugar to the cake batter. The light and fluffy cream cheese frosting makes this carrot cake more delicious. What’s even greater is that this cake is ready in less than an hour.


• 2 ½ cups of finely shredded baby carrots
• ½ cup of pureed baby carrots
• 1 cup of vegetable oil
• 1 cup of white sugar
• ½ cup of brown sugar, packed
• 3 eggs
• 2 cups of gluten-free flour
• 1 tbsp cinnamon
• 1½ tsp gluten-free baking powder
• ½ tsp salt
• 1 tsp gluten-free baking soda
• ½ cup of buttermilk
• 1 tbsp pure vanilla extract
• ½ cup of finely shredded coconut
• 1 cup of chopped walnuts

Cream Cheese Frosting:

• 8 oz cream cheese, at room temperature
• 4 tbsp butter, at room temperature
• 2 cup of confectioners sugar
• 1 tsp pure vanilla extract


This recipe takes about 45 to 50 minutes to make. Serves 8.

Preheat oven to 350°F.
Put vegetable oil, white sugar, and brown sugar in a large bowl.
Using a spatula, mix the ingredients until you get an applesauce-like consistency.
Add eggs and beat using a hand mixer until smooth.
In a separate bowl, mix together flour, cinnamon, baking powder, salt, and baking soda.
Add half of the flour mixture to the batter and mix.
Add buttermilk and mix.
Add in the rest of the flour mixture and mix well.
Add carrots, coconut, and vanilla extract, then mix well.
generously grease and flour 2 8-inch round cake pans.
Pour cake batter into the pans.
Bake in the oven for 20 to 25 minutes.
Chill the cakes in the freezer while you prepare the frosting.
Put cream cheese and butter in a large bowl.
Using a hand mixer, whip until smooth.
Add confectioners sugar and vanilla extract, then whip until smooth.
Place a cake round on a platter, then spread cream cheese frosting on top.
Top with the other cake round then spread frosting on the top and sides of the cake.
Sprinkle chopped walnuts on top.
Slice and serve.

Ideas And Tips:

• Aside from walnuts, you can use almonds, cashew nuts or pecans.

• You can puree the carrots and coconut in a food processor or blender if you do not want the texture of carrot shreds in your cake.

• You may substitute coconut with pineapple.

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