Bring home the joy of feasting with this curry and get your craving for a comforting,delicious and crowd pleasing dish settled.JWith cloud-like soft ricotta dumplings paired with fresh green peas in a cashew-poppy seed enriched gravy.....this delicacy enlivens cooking and feasting alike.
What we really love about this curry....it gives you ample opportunity to play with food...and if you consider cooking a way to relax...this dish is a must try.JOf all the rich and simple,comforting and dexterous curries we have enjoyed as a child....this recipe has been treasured.We make this curry a number of ways...of them this makes it to the table during celebrations.J
You could make the ricotta dumplings a day before...refrigerate them in a clean and dry container.It is very important to add these dumplings a few minutes before you intend to serve the curry....that way...they remain plump and soft....Enjoy!!!J
Serves:4 (Makes 12 ricotta dumplings with gravy)
For the dumplings,
⁕1 large cup ricotta cheese(made from 1 lt milk;click here for the recipe)
⁕1/4 teaspoon asfoetida powder (pisi hing)
⁕1 tablespoon all purpose flour (maida)
⁕12 small raisins (kismis) cleaned
⁕1 tablespoon chickpea flour (besan) for dusting
⁕a pinch salt (not more)
⁕Oil (enough for deep frying dumplings)
For the gravy,
⁕1/2 cup fresh green pea pods,thawed if frozen and cleaned
⁕1 medium sized red onion peeled,cleaned and roughly chopped
⁕Garlic pods peeled,cleaned and roughly chopped- 1 tablespoon
⁕Ginger cleaned,peeled and roughly chopped- 1 tablespoon
⁕1 large tomato cleaned and roughly chopped
⁕1 medium sized tomato cubed
⁕3 medium hot green chilies cleaned,stem removed and slit(varies as per taste)
⁕1 medium bay leaf(tej patta)
⁕1 inch stick cinnamon(dalchini)
⁕3 whole cloves(laung)
⁕2 plump green cardamoms(choti elaichi) crushed slightly
⁕1 teaspoon cumin seeds(sabut jeera)
⁕1/3 teaspoon turmeric powder(pisi haldi)
⁕3/4 teaspoon sweet paprika powder(pisi Kashmiri mirch)
⁕1/2 teaspoon roasted coriander powder(pisa bhuna dhania)
⁕1/2 teaspoon roasted cumin powder(pisa bhuna jeera;click here for the recipe)
⁕1 + 1/2 teaspoon garam masala powder
⁕2-3 tablespoons chopped fresh cilantro/coriander leaves
⁕3 tablespoons oil
⁕salt to taste
For gravy thickener,
⁕1+1/2 tablespoons raw cashewnut bits(kaju)
⁕1+1/2 tablespoons white poppy seeds(khus khus)
Optional Garnish- A few cashew nut halves fried till browned by a few shades and a few raisins fried till plump
Process: For gravy thickener,
Place cashew bits and poppy seeds (for thickening gravy) in a heat proof bowl.Add 1/3 cup boiling hot water into bowl and let ingredients soak for 30-40 minutes before pasting.
Thereafter...strain all water out of soaked cashew-poppy seeds.Place cashew-poppy mix in a spice grinder.Run once dry.Open lid and add a tablespoon of water.Close lid and process again.Repeat with another tablespoon if necessary till soaked cashew-poppy seeds are ground to a smooth paste.
For making dumplings,
Drain out all excess liquid from ricotta cheese(squeeze well for removing maximum possible moisture).Place this ricotta cheese in a plate.Add asfoetida powder,pinch salt and all purpose flour.
Knead all ingredients(plated) very well...for about 5 minutes or till we get a roughly formed,well mixed dough.
Now divide this dough into 12 equal sized portions and flatten them slightly.
Place a tiny raisin at center of each flattened cheese disc.
Gently roll these dough discs into smooth,crack-free balls...encasing the raisin inside each.
Sprinkle chickpea flour on a plate.Roll each formed dumpling on it till well coated.Dust out excess flour.Repeat for rest dumplings.
Heat enough oil(half the height of dumplings) in a pan.When oil gets well heated...turn heat to medium.Gently add prepared dumplings into oil...keeping enough space between them.
After about a minute gently turn dumplings to cook them on all sides.Keep frying till they turn a golden brown on all sides equally.
Use a slotted spoon and remove fried dumplings from oil.Turn off heat and set fried dumplings aside.You may refrigerate them as mentioned for the next day or use it the same day.
For preparing gravy,
Grind roughly chopped onion,ginger,garlic and large tomato into a thick puree adding a few spoons of water if required.
Heat 3 tablespoons oil in a skillet.When hot....add bay leaf,cinnamon stick,cloves and crushed cardamoms into it...stir for a second and turn heat to low.
Next add slit green chilies and cumin seeds into oil.Stir till chilies change color and cumin seeds crackle.Pour pre-made onion-tomato-ginger-garlic paste into oil.Turn heat to medium-high.
Use a spatula and fry ingredients moving it in a clock wise direction till raw smell disappears and most moisture evaporates.
Next add cubed tomato...give a stir.Add turmeric and chili powders.Stir occasionally and cook till paste dries up slightly...take care it doesn't burn.
Next add cumin powder,coriander powder and garam masala powder.Turn heat to medium...Stir well to mix and continue cooking for 1-2 minutes or till flavors blend well.
Add prepared cashew-poppy paste(gravy thickener)...stir once.Add 1+1/2 cups of water..stir well to mix ingredients.
When gravy starts boiling...add green pea pods,coriander leaves and cook stirring occasionally till peas turn tender and gravy thickens.
At this time...we opt for removing whole spices and slit chilies out of gravy.By this time their flavor is well imparted into curry.
Finally...add fried cheese dumplings into gravy...turn heat to low...cover and simmer for 5-6 minutes till dumplings turn soft and plump.Serve immediately garnished with fried cashew halves and raisins.This curry goes well with pilafs/flat breads.
A From The Blogger’s Keyboard
ü Drain all liquid out of ricotta cheese before making dumplings.
ü Use just a pinch of salt while making dumplings.They soak up flavors and salt from gravy later.Rolling dumplings in chickpea flour prior to frying helps give them a crisp coat and prevents their deformation while frying.
ü As mentioned…you can prepare dumplings and store them a day before.Simmer dumplings in gravy just before you intend to serve…else they get slightly firm with time and lose their soft,plump texture.
ü Paste cashew bits and poppy seeds only when well soaked and at room temperature.
ü Follow the process and take care to grind them till completely smooth.
ü While frying pureed spices in oil…stirring occasionally in a clock wise direction promotes even cooking,evaporation of moisture,blending flavors well without burning any ingredients.
ü Removing whole spices and slit chilies before simmering dumplings in gravy ensures a delicious gravy.
Happy Cooking & Have A Beautiful Day!!! J
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