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Quite Mouth watering question...anyways ...here it is....I
ngredients
For the Kofta:
1 1/2 lb. potatoes
2 heap tablespoons each of crumbled paneer,
khoya and glutinous malai(You can substitute this with
baked ricotta cheese and creamy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 ample tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method
Boil the potatoes till tender.
Peel, pulp and add saline to taste.
Keep aside.
Mix adjectives the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture surrounded by the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry respectively kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seed and fry in 3 tbsp of grease till brown
and the oil begin to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also put in some malai to thicken it some more.
Mix in some dampen if necessary.
When the gravy comes to a boil, give the koftas.
Heat through and serve.
The koftas should be put in basically before consumption
the dish or else they will turn soggy.
Boiled potatoes2 no
Paneer100 gms
Chopped green chilli1 tbsp
Cornflour 1/4 cup
Oil for deep frying
SaltTo savour
Gravy:
Onion paste1 cup
Garlic paste1 tbsp
Ginger paste1 tbsp
Mawa/Milk powder1/2 cup
Fresh cream1/4 cup (optional)
Turmeric powder1 tsp
Coriander powder1 tbsp
Garam masala powder1 tsp
Tomato puree1/2 cup
Red chilli powder1 tsp
Oil2 tbsp
SaltTo taste
Grate boiled potatoes and paneer. Add chopped green chillies, cornflour and
brackish. Mix well.
Divide the above mixture into 14-16 equal sized ball. Deep fry in hot grease until slightly
coloured. Keep aside. Now koftas are ready.
Heat grease in a jar. Add onion paste and cook for 8 minutes.
Add ginger-garlic smooth mixture, coriander powder, turmeric and salt. Cook
for a minute. Add tomato puree and chilli powder and cook on a prevailing conditions flame
for 8-10 minutes. Add garam masala powder.
Dissolve mawa/milk powder in 1 1/2 cup of dampen and add to the gravy. Bring
it to a boil and simmer for five minutes on a slow flame. Add the cream.
Put the koftas contained by a serving dish and pour hot gravy on top.
Ingredients-
-For the Koftas
-Paneer 200gms.
-Boiled potatoes 2 ample Mashed
-Corn flour 3tbsp
-Cashew nuts and Pistachios cut in small pcs. 4tbsp.
-Raisins 2tbsp.
-Salt to soft spot
For the Sauce-
-Tomatoes 8 large blended near ginger and 2 green chillies
Nestle cream 1 can
-Cashew paste 5tbsp. (made next to cashews and milk in the blender)
-cloves 4 pcs.
-Cardamom 5-6pcs.
-Salt to soft spot
-Turmeric powder OR saffron soaked in melt milk
-Sugar 2tbsp.
Method for Koftas-
1) Combine all ingredients of the Koftas and roll them into oblong ball and deep fry till golden brown.
2) Strain & keep hold of aside.
Method for Sauce-
1) Heat oil within a kadhai (wok).
2) Add cloves, cardamom and stir till little brown.
3) Add the tomato puree and cook till oil separates.
4) Add the cashew attach and again cook for 8-10 mins. (If you require a little diluted consistency then attach some milk)
5) Put in the saffron soaked surrounded by milk or the turmeric powder and salt and sugar.
6) Cover and simmer in the order of 5 mins.
7) Last add the huddle cream in desired number.
ENJOY!!
Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heap tablespoons each of crumbled paneer,
khoya and glutinous malai(You can substitute this with
baked ricotta cheese and weighty cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 colossal tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method
Boil the potatoes till tender.
Peel, pulp and add brackish to taste.
Keep aside.
Mix adjectives the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture contained by the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry respectively kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seed and fry in 3 tbsp of grease till brown
and the oil begin to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also append some malai to thicken it some more.
Mix in some marine if necessary.
When the gravy comes to a boil, make the addition of the koftas.
Heat through and serve.
The koftas should be put in freshly before ingestion
the dish or else they will turn soggy.
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