| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Russet potatoes; boiled, peeled, mashed |
| 1/2 |
c |
Green peas; fresh or frozen |
| 1/4 |
c |
Shredded Cheddar cheese |
| 1 |
|
Fresh hot green chile; chopped |
| 1/2 |
ts |
Ground coriander |
| 1 |
tb |
Cumin seeds |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Chopped cashew nuts |
| 1 |
tb |
Raisins |
| 3/4 |
c |
Chick-pea flour or corn flour; (see note) |
| 1 |
c |
Water |
|
|
Mild vegetable oil for deep frying |
| 8 |
|
Whole cashew nuts |
| 2 |
|
Whole cloves |
| 1 |
pn |
Nutmeg |
| 1/2 |
|
Inch cinnamon stick |
| 1 |
|
Garlic clove; peeled |
| 2 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; grated |
| 1 |
pn |
Turmeric |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Salt |
| 1 |
c |
Half-and-half |
| 1 |
c |
Water |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
KOFTA
SPICY CREAM SAUCE
Kofta, a classic dish of Moghul origin, is one of the most important
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish. These
kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
dipping sauce. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander,
cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a
batter with the flour and water. Season with pinch of salt, if desired.
Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm,
put them on a heated serving platter, and tent with foil. To serve, bring
cream sauce to a boil and pour over kebabs.) THE SAUCE: Grind cashews,
cloves, nutmeg, cinnamon and garlic with a little water to make a fine
paste. Set aside. Heat butter in a large saucepan over medium-high heat.
Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days
ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs.
Bring to a boil, then remove from heat. Garnish with cilantro and serve
immediately. Note: Chick-pea flour (also called besan) may be purchased at
Indian grocery stores. PER SERVING: 645 calories, 15 g protein, 54 g
carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg
sodium, 8 g fiber.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/92
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998
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