| 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.
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