|
Malai
Kofta
Ingredients:
Gravy:
125
gms. cream
75 gms. khoya or paneer
150 ml.
milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp.
sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp.
turmeric powder
1 tsp. garlic crushed
1" cinnamon
6
cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50
gms. khoya
50 gms. paneer
5 medium potatoes
20 gms.
cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2
tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin
seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped
coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together
all the ingredients except raisins and cashews.
Take a ping-pong ball sized
dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and
shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves
together.
Dry grind and keep aside. Wet grind all the other ingredients,
except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and
fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring
well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the
koftas either in the oven or on the tava.
Optional: You can deep fry the
koftas also.
To serve place warm koftas in a casserole.
Either pour
boiling hot gravy on the koftas or pour and bake in hot oven of 5
minutes.
Garnish with grated cheese and chopped coriander.
Serve hot
with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with
gravy.
Shelf life: Best fresh.
Source:
bawarchi.com
Back
to Vegetarian index
|
