Things required for making Kofta: (for six servings)
Potaoes: 5-6 (large) boiled
araroot/ arrow root: 3-4 tspn (used as binder for koftas)
Paneer (cottage cheese): 50 gms
Raisins: 15-20
cashew nuts: 7-8 broken
Pepper: 1 tspn
sugar: 1 tspn
green coriander (chopped): 2 tbspn
salt: to taste
Oil: to fry
Boil potatoes in microwave. In case you are boiling in pressure cooker, strain to drain water as soon as the pressure cooker cools, let the potatoes cool in uncovered on strainer. This helps to keep potatoes dry. Mesh potatoes, add arrow root and salt.
Filling: Mesh paneer, add coriander, pepper, raisins, cashew nuts, sugar and salt.
Take a small 11/2 " ball of potato mesh, flatten it, place 1tspn of filling and roll over to make oval koftas. Heat oil, and fry koftas 2-3 at a time in very hot oil turning once or twice only.
Lay the koftas in a flat serving dish.
For Curry You need
poppy seeds: 1 tspn
fresh/dry grated coconut: 2 tbspn
makhane (fox nut): 1/2 cup
cashew nuts: 5-6onion: 3 medium sized
ginger: 1"
green chilly: 1 medium sized
tomatoes: 4 (pureed)
mustard seeds: 1 tspn
creme: 3 tbspn
milk: 1/2 cup
oil: 5-6 tbspn
Garam masala: 1 tspn
(to make fresh garam masala slightly roast 2 cloves, 4 black pepper corns, small piece of cinnamon, 4-5 seeds of cardamom, Mix all the ingredients, roast for a minute on pan and then grind coarsely)
White masala: Soak poppy seeds, coconut, foxnuts and cashew nuts in 1/2 cup water for 2 hours, grind to a paste.
Grind onion, ginger, green chilly in mixer. Heat oil, add mustard seeds to splutter, add the onion mix. Roast this masala till golden brown, stirring in between. Add tomato puree and cook till dry, stirring in between. Add 1/2 cup of water and again roast till the masala leaves oil. Add white masala and milk. Add water to get desired consistency of curry. Boil once.
Add creme, garam masala and boil.
Just before serving , pour hot curry over the koftas. Garnish it with grated cottage cheese, creme, tomato sauce.
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