Keley Ke Phool Ka Kofta

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Andhra	Femina, Femina4, Vegetable m	4	Servings

INGREDIENTS

450	g	Banana flower
3		Potatoes, boiled peeled and
		mashed 200 g.
1/2	c	Chana dal, washed and soaked
		for 30 minutes 100
		g.
10	g	Ginger, julienned
10	g	Coriander leaves, chopped
		fine
2		Green chillies, chopped fine
		Salt to taste
		Oil for deep frying the
		koftas
90	g	Button mushrooms
4	T	Paneer, grated 60 g.
1	T	Roasted groundnuts, coarsely
		chopped
		15 g.
3/4	t	Black pepper powder, 4 g.
5	g	Mint leaves, chopped
		Salt to taste
60	g	Desi ghee or clarified
		butter
4		Onions, chopped fine 200
		g.
2	T	Ginger paste, 30 g.
1	T	Garlic paste, 15 g.
1	t	Chilli powder, 5 g.
3	c	Tomato puree, 720 ml.
		Salt to taste
10	g	Coriander leaves, chopped
		fine
1/2	t	Cardamom powder, 2 g.
		A pinch of black cardamom
		powder
		A pinch of cinnamon powder
4		Sprigs mint leaves

INSTRUCTIONS

The banana flower mixture: WASH the banana flower, grate and squeeze
between napkins to drain excess moisture. Add 480 ml. water to the
chana dal and bring to a boil. Lower the heat and simmer until almost
dry. When cool, grind to a coarse paste. Mix all the kofta
ingredients, except oil, well. Divide the mixture into 16 portions  and
roll into balls.  The filling: Coarsely mince the mushrooms and blanch
in boiling water  (with two tsp. lemon juice) for two minutes. Drain
and keep aside.  Mix all the ingredients for the filling well and
divide into 16  portions. Flatten the balls of banana flower mixture
slightly, place  a portion of the filling in the middle of each and
roll into oval  shaped koftas. Heat oil in a kadai and deep fry the
koftas over  medium heat until golden brown. Drain excess fat off on
absorbent  paper.  The gravy: Heat ghee in a pan and fry the onions
until translucent and  glossy. Dissolve ginger paste and garlic paste
in 100 ml. water and  add to the pan. Stir-fry until the moisture has
evaporated. Add  tomato puree, chilli powder and salt. Stir-fry until
the ghee floats  on top. Add two cups water and bring to a boil. Add
coriander leaves,  lower the heat and simmer for three minutes. Add the
koftas and bring  to a boil. Lower the heat and simmer for three
minutes. Sprinkle on  cardamom powder, black cardamom powder and
cinnamon powder. Stir  carefully and remove from heat.  Remove to a
bowl, garnish with mint leaves and serve with roomali  roti or puris.
Converted by MC_Buster.  NOTES : (An Andhra delicacy. Almost every
element of the plantain,  even the flower, is used in cooking.)
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Pro-Choice: Everyone should choose Eternal Life!”