January 28th, 2007 by alice
Tags: Balls, Cream, Kofta, Malai, Potato, Stuffed
INGREDIENTS
-
Koftas
- 200gpotatoes, boiled and grated
- 100gpanir, crumbled(cottage cheese)
- 1tablespooncornflour
- 1teaspooncumin powder
- salt
- oil, to deep fry
-
Stuffing
- 1tablespoonraisins, chopped
- 1tablespooncashews, chopped
-
Gravy
- 1tablespoonoil
- 2mediumonions, peeled,washed and chopped
- 1inchfresh ginger, peeled,washed and ground to a paste
- 2clovesgarlic, ground to a paste
- 1teaspoonred chili powder
- 1/2teaspoonturmeric powder
- 1tablespooncoriander powder
- 1cupwater
- 1tablespooncream
-
Garnish
- 1tablespoonsliced almonds
- 1tablespoonfresh coriander leaves, washed and finely chopped
- 1tablespoonmango powder(amchoor powder)
- 2tablespoonsoil
DIRECTIONS
- Mix all the ingredients for the Koftas together.
- Divide the mixture into equal portions.
- Shape into balls.
- Flatten each ball.
- Place 1/2 tsp.
- of chopped nuts and raisins in the center of each ball.
- Close the ball (you may use a little water to seal the ball with your fingertips).
- Prepare all koftas in this way.
- Heat oil in a wok and deep fry the koftas till golden brown on either side.
- Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
- Now for the gravy.
- For that, heat 1 tbsp.
- of oil in a pot.
- Add the ginger-garlic paste.
- Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
- Add onions and fry till golden in colour.
- Add 2 tbsps.
- of water.
- Mix well.
- Add chilli, turmeric and corriander powders.
- Add 1/2 cup of water.
- Cook for 5 minutes, stirring occasionally.
- Add salt to taste.
- Add 1-2 tbsps.
- of cream and cook for a minute.
- Remove from heat.
- Place koftas in a serving dish.
- Pour the gravy over them.
- Garnish with mango powder, cream, almond flakes and corriander leaves.
- Serve hot.
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January 28th, 2007 by alice
Tags: Fish, Koftas, Spicydian
INGREDIENTS
- 450gwhite fish fillets, steamed and flaked
- 4sliceswhite bread, soaked in water and squeezed dry
- 1mediumonion, peeled and chopped
- 1teaspoonginger, peeled,washed and grated
- 1teaspoongarlic paste
- 1tablespoonfresh coriander leaves, washed and chopped
- 1/2teaspoonground black pepper
- 2teaspoonssalt
- 2green chilies, chopped
- 2egg whites
- 50gfresh breadcrumbs
- oil, to deep fry
- tomatoes or mint sauce, to serve with
DIRECTIONS
- Chop bread into cubes and put into a food processor/grinder.
- Cover and process until you have breadcrumbs.
- Keep aside until required.
- Mix fish with the soaked bread in a bowl.
- Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt.
- Mix well to form a dough.
- Divide this dough into 16 portions.
- Mould them to the required round kofta shape.
- Chill until firm.
- In a medium sized bowl, beat egg whites, one at a time, until light and fluffy.
- Dip each kofta in the egg white.
- Then, roll each kofta in the breadcrumbs.
- Toss to coat.
- Heat oil in a wok.
- Deep fry 3 or 4 koftas at a time, on either side, until golden.
- Remove on clean paper kitchen napkins to drain excess oil.
- Transfer to a serving bowl.
- Serve hot with tomato or mint sauce.
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January 28th, 2007 by alice
Tags: Bizzarewesome, Filling, Koftas, Mushroom, Rice
INGREDIENTS
- 2cupsbasmati rice, boiled and cooked
- 1cupfresh breadcrumbs
- 2tablespoonscornflour
- salt
- red chili powder
- 2tablespoonsfresh coriander leaves, washed and finely chopped
- ghee or oil, to fry
-
Filling
- 1/2cupoyster mushrooms, chopped
- 1/2cupbutton mushrooms, chopped
- 4shiitake mushrooms
- 1tablespoonbrown sugar
- 1tablespoonbutter
- 2tablespoonslemon juice
- 1inchfresh ginger, peeled,washed and finely chopped
- 1tablespoonmint leaves, washed and finely chopped
- 2green chilies, washed and finely chopped
- 1teaspoonblack pepper, coarsely ground
- 2bay leaves
- 1teaspoonred chili powder
- 1/2teaspoonturmeric powder
- 1tablespooncoriander powder
- 1cuptomatoes, washed,peeled and chopped
- 1tablespoonginger, finely chopped
- 1tablespooncumin seeds, finely ground
- 3tablespoonsfresh coriander leaves, finely chopped
-
Garnish
- 4tablespoonsfresh coriander leaves, finely chopped
DIRECTIONS
- To prepare the koftas, combine all the ingredients for the koftas in a bowl.
- Mix well.
- Knead into a dough.
- Divide the dough equally into 4 portions.
- Shape into medium sized balls.
- Set aside.
- Place a spoonful of the filling and cover completely shaping the kofta into a ball.
- Complete all the koftas in this way.
- Dep fry in hot ghee or oil until golden brown in colour.
- Drain on clean paper kitchen napkins and keep aside.
- Now, prepare the filling.
- Wash the Shitake mushrooms, then drain and soak them in warm water for 20 minutes.
- Drain and chop.
- Combine lemon juice and sugar in a pan.
- Cook on slow flame till it has a one string consistency.
- Add mushrooms and cook until dry.
- Add ginger, green chillies, salt, mint leaves and pepper.
- Mix well.
- Now prepare the gravy.
- For this, heat ghee or oil in a heavy bottomed pan or wok.
- Add onions.
- Stir-fry on low flame until light brown.
- Add ginger and garlic pastes.
- Fry for 10 minutes, stirring continuously.
- Add pepper, cardamoms, cinnamon, cloves and bay leaves.
- Stir-fry for 30 seconds.
- Add red chilli, turmeric and corriander powders.
- Mix well.
- Place koftas in a serving dish and pour the gravy over them.
- Garnish with finely chopped fresh corriander leaves and serve hot.
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January 28th, 2007 by alice
Tags: Figs, Koftas
INGREDIENTS
- 2-3tablespoonsgheeor oil
- 1teaspoongaram masala
- 2tablespoonsfresh coriander leaves, finely chopped(to garnish)
- 1/2cupcream
-
Koftas
- 500gpotatoes, boiled and mashed
- 20dried figs, chopped
- 4tablespoonscornflour
- 3green chilies, finely chopped
- salt
- red chili powder
- 2tablespoonsfresh coriander leaves, finely chopped
- oil, to fry
-
Gravy -grind this to a paste
- 4mediumonions, washed,peeled and chopped
- 2clovesgarlic
- 1tablespoonpoppy seeds, roasted
- 2dried red chilies
- 1tablespooncoriander seeds, roasted
- 3tomatoes, washed,peeled and chopped
- 1teaspoon driedkasuri methi
- salt
- 1inchginger
DIRECTIONS
- To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl.
- Knead to a smooth dough.
- Divide the dough into 20 equal parts.
- Take 1 part at a time.
- Flatten it on your palm.
- Place the fig over it.
- Roll the kofta with wet hands into a ball.
- Make all koftas in the same way.
- Heat oil in a wok.
- Dep fry the koftas till golden in colour.
- Drain excess oil on clean paper kitchen napkins.
- Now prepare the gravy.
- Heat ghee or oil in a heavy bottomed pan.
- Add the ground paste.
- Fry until the ghee or oil separates and floats on top.
- Add a little warm water if the gravy is too thick.
- Just before serving, add the koftas and garam masala powder.
- Simmer on low flame for 3 minutes.
- Remove from heat.
- Add the cream.
- Stir gently.
- Garnish with chopped corriander leaves and serve hot.
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January 28th, 2007 by alice
Tags: Hot, Kibbeh, Mezzeh, Shrimps
INGREDIENTS
- 300ghamour fillet
- 150gshrimp
- 100gcalamari
- 100gwheat, crushed
- 10ggarlic
- 5gcumin powder
- 5gArabic spices
- 25gfresh coriander
- 100gonions, chopped
- 10gsalt
- 300goil
DIRECTIONS
- Wash the crushed wheat.
- Chop part of the Hammour fillet, calamri and shrimps.
- Fry with half of the chopped onions.
- Mix the crushed wheat, salt, spices, onion, garlic and the seafood with the corriander.
- Place the stuffing in the dough.
- Fry.
- Serve with lemon wedges.
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