Phoram Vaidya — Mon, 06 Jul 2009 10:14:14 +0000

Vegetable Kofta

“Vegetable kofta” (vegetable kabab) is a popular north indian side dish usually taken with chappathis,puris,or plain rice.It is quite a heavy lunch or dinner item.Its main ingredient is bottle guard and onions which are good for health.It exists from the eighteenth century.

“Vegetable kofta” is a popular north indian side dish usually taken with chappathis,puris,or plain rice.It is quite a heavy lunch or dinner item. It exists from the eighteenth century.

Ingredients of Vegetable Kofta

Potatoes – 6 big nos.

Carrots – 3 cups (sliced)

Onions – 3 nos. (sliced finely)

Garlic – 1 cloves (crushed)

Ginger – 1 inch piece (chopped)

Cinnamon pwd, Cloves pwd, turmeric pwd. – 1 tsp. each

Tomatoes – 2 nos. (pureed)

Chilli pwd. – 1/4 tsp.

Salt and Black pepper

Flour for coating, Oil for deep frying

For Garnishing – 4 tbsp. thick cream and chopped fresh corriander leaves.

Method of Vegetable Kofta

108

1. Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable

stock.

2. Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown.

3. Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little

water.

4. Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.

5. Then add the stock, pepper, salt and chilli pwd and bring to boil.

6. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and

garnish with corriander leaves.

Phoram Vaidya — Mon, 06 Jul 2009 09:12:40 +0000

Malai Kofta

Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.

A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. I truly hope you enjoy this lovely dish which is very common at parties/potlucks. The koftas can be served without the gravy as you would serve appetisers.It goes very well with naans (tandoor-baked flatbread) or Jeera Rice. Enjoy!

Ingredients for Malai Kofta

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 Of Malai Kofta

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.

Vegetarian Food Recipes : My Veggie Kitchen » kofta