I’ve posted another chicken kofta recipe some time ago – Kashmiri Chicken KoftaCurry – a delicious dish that uses unfried meatballs, cooked in a rich yogurt sauce
Lauki KoftaCurry is a delicious Indian gravy dish which mainly comprises of two parts - Gravy made from onion tomato base & dumplings made from mixture of Bottle gourd, gram flour & flavored with spices
kofta) curry, a dish for special occassions, is the vegetarian alternative to meatballs. The word kofta is derived from Persian kūfta, means "to beat" or "to grind" or meatball
Where pools of curry and spice make for new ground of unsurpassed texture and flavor. It will be that which gives meaning to healthful, wholesome Indian, meatball curry gorgeously laden with balls of turkey meat
Makes about 5 servingsKofta. Just that it takes only 4 mins in the microwave if it is well soaked)Finely chop 1/2 of a small size cabbageIn a vessel with just enough water to cover the cabbage, add very little salt and cook the cabbage, dhal together for about 5 mins on high flameDrain all the water and save it for the currySqueeze out any extra water. It must not become a paste but should be in a state where you must be able to make ballsMix some salt (little), 1 finely chopped green chilly, 1/4 tsp of kala jeera (black cumin seeds), 1 tbsp of chana besan flour, 1/2 tsp of red chilly powder and make a nice doughAdjust the spice and saltNow make small lemon sized kofta balls out of the cabbage doughYou will be able to make about 8 to 10 koftasDeep fry them in oil until the koftas turn golden brownSet them asideCurry. In a hot pan add 3 tsp of oil and temper with 1 tsp of kala jeera, 1tsp of curry leaves, 1 tsp of mustard seedsAdd 1 medium sized onion, finely chopped and saute until the onions turn light brownAdd a bit of salt (as you will be adding salt in various steps, carefully ration the salt in every step), 1/2 tsp of turmeric powder and stir onceAdd 1 tsp of red chilly powder, 2 tsp of dhania powder, 1/4 tsp of cumin powder and stir well for 1 minuteNow add the drained cabbage water (about 1. 5 cups ) and mix wellIn a cup mix 3 tbsp of curd, 2 tsp of water and make buttermilkAdd this buttermilk to the curry and reduce the flame to medium and stir continuously so the curd won't break downOnce the gravy is coming together, stop stirring and allow the gravy to come to a boilIt may take about 5 to 7 minsNow add the fried koftas. 1tsp of curry leaves
Today's dish Enchor Kofta or jacfruit koftacurry recipe is also from her blog. I've had a few mishaps making koftas in the past, so I'm usually wary about trying any new recipe
The Chicken KoftaCurry (a. So wanted to try our traditional Chicken KoftaCurry at home. Since I am boiling the Chicken Balls into water rather then frying them, the chicken koftacurry will be very healthy and the chicken balls would be very soft
Last week I made Fish Koftacurry in one potluck party and the dish was appreciated by everybody. The concept of Koftas were introduced to Indian cuisine many years back during the Muslim rules
Today, Amma was tempted to use them to make a royal dish - Lauki KoftaCurry. The beauty of this is that the gravy is rich and healthy, and though deep fried the Lauki Koftas do not guzzle oil
When Deep fried veggie balls in gravy it is called Koftacurry. Today I am going to share with you a recipe of kofta(balls of minced or ground vegatables) which has been made with soyabeans granules
I think many might have known this recipe as Lauki ki Kofta, you know, some may follow a different recipe for making gravy from what I've described here
Comments
Log in or Register to write a comment.