To prepare the cottege cheese balls:
Option 1: Bring milk to a boil and curdle with lime or calcium lactate. Separate the cottege cheese from the whey. Drain out all the water from the cottege cheese by hanging in a cloth. After this, cut into small pieces and deep fry in oil.
Option 2: After the cottege cheese is ready, cool it, add salt, a little bit of sugar, a little ginger paste and green chili paste, and a little flour to make it firm. Mix well. Shape into small balls, flattening it a little bit and deep fry and keep it separately.
You may use either of the above methods to prepare the balls.
Ingredients for the curry: (if the weight of the cottege cheese is 500 gms)
- 500 gms of diced potatoes
- Grate and keep aside half a coconut (optional)
- turmeric
- ginger paste
- cummin paste
- salt, sugar
- garam masalaGaram Masala is a combination of three spices - Chhoto Elach (green cardamom), Labanga (cloves) and Daru Chini (cinnamon). These three spices are ground into a powder or pressed to make into a paste. It is generally applied at the end of a preparation, and mixed well. The quantity depends... More (hot spices)
- for phoronPhoron means a collection of spices used to add aroma to food. To apply Phoron at the start of a cooking, take a little edible oil in a pan, heat it, and sprinkle the said spices on the oil. Stir till the spices are fried, and stop before they turn... More (seasoning): whole cummin seeds (a few), a few bay leaves, oil for cooking and a little gheeThis is the oily substance obtained from cream of milk. If full cream milk is used at home, everytime the milk is boiled a thin layer of creamy substance accumulates on the surface. If this material is heated. an oily liquid comes out. This is ghee - which is then... More.
The method:
To extract milk from coconut, soak the grated coconut in hot water and after a while mix it well so that the white milk separates. Strain with a cloth. store this milk separately.
In a pan add a little oil and heat it. Add cummin seads and bay leaves. Add the diced potatoes and fry well. As it turn brown, add salt, turmeric, ginger, cummin (as paste). Cook till the oil floats on top. Add enough water to boil the potatoes. But a lot of gravy should not remain. When the potato soften, add the cottege cheese balls, bring to a boil. Add the coconut milk and remove from fire