| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Indian |
Indian, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Squash, yellow |
| 2 |
|
Zucchini |
| 1 |
|
Onion, white or yellow |
| 2 |
c |
Chickpea, garbanzo flour |
| 1 |
T |
Coriander, ground |
| 1/2 |
t |
Cayenne |
| 1 |
pn |
Salt |
| 1/2 |
t |
Baking powder |
| 1 |
|
Egg, opt |
| 4 |
|
Tomatoes |
| 1 |
|
Jalapeo, deveined if |
|
|
desired |
|
|
Ginger, fresh 1 1/2" |
| 2 |
c |
Cream |
| 2 |
t |
Cumin, ground |
| 3/4 |
t |
Turmeric |
| 2 |
t |
Garam Masala |
| 2 |
t |
Paprika |
INSTRUCTIONS
Heat oven to 425 F. In a large bowl, grate the squashes and onion. Add
the spices, and the (optional) egg. Mix the chickpea flour until it
reaches the consistency of bread dough. Form the kofta "dough" into
1 inch diameter balls. place on cookie sheet, bake for 25 minutes or
so. While cooking: mix Malai sauce, pureing all ingredients in
blender. Heat 4 tablespoons peanut oil in a saucepan. add the spices
all at once to hot oil for 1 minute. Add tomato puree to spices. Add 1
more cup cream to spices and the puree. Boil. reduce heat, simmer for
10 minutes. Add half of the cooked Kofta balls. Simmer another 10 to
soften them. Serve with brown rice, chapatis, vinegar soaked onions
and chilies. HEURISTICS: 1) slightly wet hands when forming Kofta
balls 2) Freeze other half of Kofta balls and use with next batch of
Malai to save time. 3) keep Kofta balls seperate from Malai sauce till
needed. (they absorb the liquid from sauce) 4) milk can be substituted
for some of the cream. Have not tried soy milk 5) add one drop red and
one drop yellow food coloring to vinegar to make reasonably authentic
orange onions (a la Akbar's) From: MARG@monu6.cc.monash.edu.au From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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