| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Heaped rusk crumbs |
| 4 |
tb |
Processed cheese; (grated) |
| 1 |
sm |
Finely chopped onion |
| 2 |
tb |
Coarsely ground; roasted and salted |
|
|
; peanuts |
| 1 |
sm |
Bunc Chopped coriander leaves |
| 1 |
|
Finely chopped green chilli |
| 1/2 |
ts |
Red chillies |
| 1/4 |
ts |
Garam Masala |
| 6 |
tb |
Milk; (6 to 7) |
| 3 |
|
Onions |
| 1 |
|
1/2 inch pie Grated ginger |
| 3 |
|
Tomatoes; (pureed or blanched) |
| 1/2 |
c |
Curd; (beaten) |
| 2 |
tb |
Tomato sauce |
| 1/4 |
ts |
Haldi powder |
| 1/2 |
ts |
Coriander powder |
| 1/2 |
ts |
Garam masala |
| 1 |
c |
Water; (approx.) |
|
|
Salt to taste |
INSTRUCTIONS
FOR KOFTA
FOR GRAVY
For Kofta:
Mix all the ingredients and add enough milk to make small balls. Deep fry
2-3 pieces only, at a time on a medium fire. Note: to make rusk crumbs, buy
ordinary rusks and not milk rusks. Since milk rusks are sweeter, they do
not taste good enough.
For Gravy:
Grind rusks to make crumbs.
Heat ghee. Add onions and ginger. Cook till golden brown. Add haldi,
coriander and chilli powder. Add the pureed tomatoes. Cook till ghee
separates.
Add whisked curd gradually. Cook for 2-3 minutes, till ghee separates
again. Add water to make a thick gravy. Add tomato sauce, garam masala and
salt. Cook for 2-3 minutes.
Add koftas at the time of serving. Give one boil. Garnish with sliced
almonds and coriander. Well whisked malai can also be sprinkled on the
koftas at the time of serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”