| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Indian |
Vegetables, Indian |
6 |
Servings |
INGREDIENTS
| 2 |
|
Squash, yellow |
| 2 |
|
Zucchini |
| 1 |
|
Onion, white or yellow |
| 2 |
c |
Chickpea (garbanzo) flour |
| 1 |
tb |
Coriander, ground |
| 1/2 |
ts |
Cayenne |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Egg (opt) |
| 4 |
lg |
Tomatoes |
| 1 |
|
Jalapeo; deveined if desired |
|
|
Ginger, fresh, 1 1/2" |
| 2 |
c |
Cream |
| 2 |
ts |
Cumin, ground |
| 3/4 |
ts |
Turmeric |
| 2 |
ts |
Garam Masala |
| 2 |
ts |
Paprika |
|
|
From: |
INSTRUCTIONS
KOFTA BALLS
MALAI SAUCE
SPICES
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)
MARG@monu6.cc.monash.edu.au
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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