KOFTA RECIPES by TAOSHOBUDDHA

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									This is basically a north Indian recipe. However there are certain adaptations of this in
Manchurian style of cooking as well and in others as well.

It is done in Shahi Tomato gravy or white gravy. But whatever be the gravy used it is
delicious.




INGREDIENTS

1. CABBAGE                                    1 LARGE
2. CARROTS                                    4 LARGE
3. BEET ROOT                              1 LARGE
4. BOILED POTATOES MASHED                 4 LARGE
5. FRESH TOMATOES                     5-6 MEDIUM
6. ONION, GARLIC, GINGER PASTE               3 TBS
7. SEASONING CIVE, CELERY, TIME ETC          2 TBS
8. CHOPPED CORIANDER                        ¼ CUP
9. BESAN FLOUR/CORN STARCH               2-3 CUPS
10. SALT TO TASTE
11. OIL TO FRY AND COOK
12. BLEND OF SPICES                        2 TBS
13. GARAM MASALA                           1 TSP

METHODOLOGY

1. WASH, CLEAN THE CABBAGE, BEET ROOT AND CARROT AND GRATE LIKE FOR COLES-
    LAW
2. TO THIS ADD MASHED POTATOES, SALT, GARAM MASALA, FINELY CHOPPED ONION,
    GREEN CHILLIES,
3. TO INCREASE THR PROTIN CONTENT YOU CAN MIX BESAN FLOWER OR ALLOW
    WITHOUT BESAN. THE MASHED POTATO WILL HELP TO MAKE THE SHAPE.
4. MIX WELL ALL THE INGREDIENTS OF YOUR CHOICE.
5. FORM ROUND BALLS (SIZE OF A TABLE TENNIS BALL SIZE). YOU CAN FLATTEN THE
    BALL TO GIVE ANY SHAPE OF YOUR CHOICE. SET ASIDE IF POSSIBLE IN FRIZ FOR 1
    HOUR
6. IF YOU ARE NOT USING BESAN FLOWER THEN ROLL THE BALLS IN THE CORN STARCH
    AND SET ASIDE FOR 1 HOUR IN FRIZ.
7. DEEP FRY UNTIL GOLDEN BRIWN ON LOW HEAT SO THAT THESE ARE COKED INSIDE
    OUT. SET ASIDE
8. NOW PREPARE THE GRAVY OF YOUR CHOICE BY FIRST HEATING OIL AND ADDING THE
    MIX OF PASTES AND SPICES, COOKING UNTIL THE OIL SEPARATES. ADD TOMATOE
    PUREE, FRESHLY DICED TOMATOES. YOU CAN PREPARE THE GRAVY MILK BASED,
    YOGURT BASED OR WATER BASED. IN CASE IT IS WATER BASED IT WILL BE WATERY.
9. AS OPTION YOU CAN USE ALMOND PASTE AS WELL.
10. NEVER ALLOW THE KOFTAS TO REMAIN COOKING IN THE GRAVY FOR LONG AS THIS
    WILL MAKE THESE BREAK
11. AFTER THE GRAVY IS READY YOU CAN PLACE THE KOFTAS IN THE SHALLOW
    CASSEROLE DISH AND THEN POUR THE HOT GRAVY IN PORTION AS CERTAIN GRAVY
    WILL BE SOAKED BY THE BALLS. MAKE SURE YOU HAVE ADITIONAL TO TOP AFTER THE
    INITIAL GRAVY IS ABSORBED.
12. GARNISH WITH CORIANDER LEAVES WITH A FEW STRANDS OF CARROT AND BEET
    ROOT.

SERVE WITH PLAIN RICE OR THE CHOICE OF ROTI BY ITSELF OR AS ACCOMPANIMENT
WITH OTHER THINGS FOR A COMPLETE DINNER OR LUNCH OCASSION.
Whereas vegetable kofta is quite common this dish is very special and occasionally made
quite rich. Vegetable koftas you can make from rich to ordinary consistency to suit the
occasion and more so when you are plagued with the situation with taste and you do not
know what to cook to please the taste buds. Malai Kofta is very special. And we will cook as
elegant and aesthetic dish full of flavor, richness, nutrition and appearances. This dish we will
cook in Moughalai style quite rich.

INGREDIEBNTS

1.   PANEER                                300 GMS
2.   BOILED MASHED POTATO                 10-12 LRG
3.   POWDER MILK                              3 TBS
4.   SALT TO TASTE
5.   FINELY CHOPPED CORRIANDER, CIVE, CELERY 1 CUP
6. GREEN CHILIED FINELY CHOPPED             2TSP
7. CASHEWNUTS BROKEN INTO FINE PIECES      1CUP
8. GARAM MASALA                             1TSP
9. CORN STARCH                             1 CUP
10. FRESH TOMATOES                      4-5 MED
11. ONION, GARLIC,GINGER PASTER            1 CUP
12. SEASONING CIVE, CELERY, TIME ETC       2 TBS
13. MIXED BLEND OF MASALA SHAHI PANEER/
    KITCHEN QUEEN                        2-3 TBS
14. TOMATO PUREE                           1 CUP
15. FINELY CHOPPED CORRIANDER FOR GARNISH ¼ CUP
16. OIL TO FRY AND FOR GRAVY

METHODOLOGY

  1. IN A MIXING BOWL MIX MASH POTATO, FINELT CRUSHED PANEER, MILK
     POWDER/MAWA, SALT, GARAM MASALA, CHOPPED HERBS, CHILLIES, AND SALT. MIX
     WELL AND INTO A SMOOTH MIX PLIABLE READY TO FORM ROUND BALLS OR THE
     SHAPE OF YOUR CHOICE.
  2. TO THIS ADD AND MIX WELL CASHEW NUTS. AND FORM ROUND BALLS OR THE
     SHAPE OF YOUR CHOICE. ROLL IN CORN STARCH VIGOROUSLY AND USING PALMS
     SMMOTHEN THE KOFTAS SO THAT CORN STARCH IS STUCK WELL. SET ASIDE FOR
     ABOUT A HOUR IN FRIZ.
  3. HEAT OIL. AND ON LOW HEAT GENTLY FRY THE BALLS INTO GOLDEN BROWN
     COLOR. PLACE ON PAPER TOWEL TO SOAK THE EXCESS OIL. AND SET ASIDE.
  4. NOW PREPARE THE GRAVY OF YOUR CHOICE BY FIRST HEATING OIL AND ADDING
     THE MIX OF PASTES AND SPICES, COOKING UNTIL THE OIL SEPARATES. ADD
     TOMATOE PUREE, FRESHLY DICED TOMATOES. YOU CAN PREPARE THE GRAVY MILK
     BASED, YOGURT BASED OR WATER BASED. IN CASE IT IS WATER BASED IT WILL BE
     WATERY.
  5. AS OPTION YOU CAN USE ALMOND PASTE AS WELL.
  6. NEVER ALLOW THE KOFTAS TO REMAIN COOKING IN THE GRAVY FOR LONG AS THIS
     WILL MAKE THESE BREAK
  7. AFTER THE GRAVY IS READY YOU CAN PLACE THE KOFTAS IN THE SHALLOW
     CASSEROLE DISH AND THEN POUR THE HOT GRAVY IN PORTION AS CERTAIN GRAVY
     WILL BE SOAKED BY THE BALLS. MAKE SURE YOU HAVE ADITIONAL TO TOP AFTER
     THE INITIAL GRAVY IS ABSORBED.
  8. GARNISH WITH CORIANDER LEAVES WITH A FEW STRANDS OF CARROT AND BEET
     ROOT.

SERVE WITH PLAIN RICE OR THE CHOICE OF ROTI BY ITSELF OR AS ACCOMPANIMENT
WITH OTHER THINGS FOR A COMPLETE DINNER OR LUNCH OCASSION.

  BONNE APPETTIE.

								
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