| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Yams; (pealed, sliced, boiled, drained) |
| 1/2 |
c |
Peas |
| 1 |
ts |
Minced garlic |
| 2 |
|
Jalapenos minced; (optional) |
| 1/2 |
ts |
Toasted sesame seeds; (optional) |
| 2 |
tb |
Chopped cilantro |
| 1/2 |
ts |
Salt; (optional) |
| 1 |
pn |
Pepper |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Baking powder |
| 1/4 |
c |
Peas |
| 1/2 |
c |
Bell pepper; (green!) |
| 1/2 |
c |
Cilantro |
| 1 |
|
Jalapeno; (optional) |
| 1 |
|
Clove garlic |
| 1/4 |
ts |
Black mustard seed |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 3/4 |
ts |
Salt; (optional) |
| 1 |
ts |
Sugar |
INSTRUCTIONS
KOFTAS
GRAVY
I want to share a really yummy recipe I adapted from Laxmi's Vegetarian
Kitchen by Laxmi Hiremath. ( It was practically fatfree to begin with.) I
left out the jalapenos and salt for my family but tried them with heat for
myself...they're good either way!
Preheat oven to 400 degrees Combine kofta ingredients and mix thoroughly,
form into 1 inch balls and bake 1 inch apart non-stick baking sheet until
golden, about 30 min. Meanwhile, blend together 1st 5 gravy ingredients in
a blender with 1 cup water. In sauce pan on med-high put mustard seeds and
heat until they start to pop, then add blended ingredients. cook 5 min and
add the rest of the ingredients. Simmer for 10 min. Cool koftas for 5 min.
Pour gravy into a serving dish, add koftas and serve hot.
I served this with a basmati rice green pea pilaf and a vegie curry. It was
so yummy, my family scarffed them up before anything else!
Posted to fatfree digest by Carolyn_Conner@broder.com (Carolyn Conner) on
Feb 10, 1998
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