North: Kofta Kebabs In Spicy Cream Sauce (mal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
KOFTA:,
2 large: Russet potatoes, boiled, peeled, mashed
1/2 cup: Green peas, fresh or frozen
1/4 cup: Shredded Cheddar cheese,
1: Fresh hot green chile, chopped
1/2 tsp: Ground coriander,
1 tsp: Cumin seeds,
1 1/2 tsp: Salt,
1/4 cup: Chopped cashew nuts,
1 tbsp: Raisins,
3/4 cup: Chick-pea flour or corn flour, see note
1 cup: Water,
Mild vegetable oil for deep frying,
SPICY CREAM SAUCE:,
8: Whole cashew nuts,
2: Whole cloves,
1 pinch: Nutmeg,
1/2 Inch: cinnamon stick,
1: Garlic clove, peeled
2 tbsp: Unsalted butter,
1 large: Onion, grated
1 pinch: Turmeric,
2 tsp: Paprika,
1/2 tsp: Ground coriander,
1/2 tsp: Cayenne pepper,
1 tsp: Salt,
1 cup: Half-and-half,
1 cup: Water,
1/2 cup: Heavy cream,
2 tbsp: Chopped fresh cilantro,
Directions:
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.
These kebabs are wonderful served as cocktail appetizers with a
yogurt or fruity dipping sauce.
The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin,
salt, cashews and raisins. Form mixture into 1-inch balls.
Make a batter with the flour and water. Season with pinch of salt, if
desired.
Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.
(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil
and pour over kebabs.)
The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a
little water to make a fine paste. Set aside.
Heat butter in a large saucepan over medium-high heat. Add onion and
saute until wilted; stir in ground paste and cook 2 minutes.
Add turmeric, paprika, coriander, cayenne and salt. Stir in
half-and-half and water. Reduce heat and simmer about 15 minutes.
(May be prepared 2 days ahead, cooled, covered and refrigerated.)
Stir in cream and kofta kebabs. Bring to a boil, then remove from
heat. Garnish with cilantro and serve immediately.
Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.
PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat
(19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish.
These kebabs are wonderful served as cocktail appetizers with a
yogurt or fruity dipping sauce.
The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin,
salt, cashews and raisins. Form mixture into 1-inch balls.
Make a batter with the flour and water. Season with pinch of salt, if
desired.
Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.
(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil
and pour over kebabs.)
The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a
little water to make a fine paste. Set aside.
Heat butter in a large saucepan over medium-high heat. Add onion and
saute until wilted; stir in ground paste and cook 2 minutes.
Add turmeric, paprika, coriander, cayenne and salt. Stir in
half-and-half and water. Reduce heat and simmer about 15 minutes.
(May be prepared 2 days ahead, cooled, covered and refrigerated.)
Stir in cream and kofta kebabs. Bring to a boil, then remove from
heat. Garnish with cilantro and serve immediately.
Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.
PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat
(19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp