2 Ways kofta


Naram Dil Kofta Servings - 2 - 3 INGREDIENTS Cashews - 35 grams Water - 80 milliliters Dried cranberries - 30 grams Dill leaves - 1 teaspoon Salt - 1/2 teaspoon Grated paneer - 200 grams Corn flour - for coating Oil - for frying Water - 60 milliliters Butter - 35 grams Bay leaf - 1 Cloves - 4 pods Green cardamom - 2 pods Garlic - 6 cloves Ginger - 2 tablespoons Onions - 180 grams Tomato - 260 grams Salt - 1 teaspoon Red chili - 1 teaspoon Cumin powder - 1 teaspoon Coriander powder - 1 teaspoon Garam masala - 1 teaspoon Water - 300 milliliters Fresh cream - 90 grams Coriander - for garnishing PREPARATION 1. In a bowl, add 35 grams cashews, 80 milliliters water and soak for 1 hour. 2. Transfer this into a blender, add 60 milliliters water and blend it into a smooth paste. 3. Keep aside. 4. In a another bowl, add 30 grams dried cranberries, 1 teaspoon dill leaves, 1/2 teaspoon salt and mix it well. 5. Keep aside. 6. Take some grated paneer in your hands and flatten it with the help of your fingers. 7. Add some prepared stuffing in it and roll it into a ball. 8. Coat it with corn flour properly. 9. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy. 10. Drain it on an absorbent paper and keep aside. 11. Heat 35 grams butter in a skillet, add 1 bay leaf, 4 pods cloves, 2 pods green cardamom, 6 cloves garlic, 2 tablespoons ginger and stir for 1 - 2 minutes. 12. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color. 13. Now, add 260 grams tomato and saute until it turns soft and pulpy. 14. Cook for 5 - 7 minutes on medium heat. 15. Add 1 teaspoons alt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well. 16. Cook for 3 - 5 minutes on medium heat. 17. Remove it from heat and allow it to cool. 18. Transfer this into a blender and blend it into a paste. 19. Transfer this paste into a heavy skillet and give it a nice stir. 20. Add 300 milliliters water and mix it well. 21. Bring it to a boil. 22. Then, add 90 grams fresh cream and mix it well. 23. Add the blended cashew paste and mix it again. 24. Bring it to a boil. 25. Now, add the prepared koftas in it and mix it well. 26. Cook for 5 - 7 minutes on medium heat. 27. Remove it from heat. 28. Garnish with fresh cream and coriander. 29. Serve hot. Mix Veg Kofta Curry Servings - 2 - 3 INGREDIENTS Boiled mashed potatoes - 90 grams Bell pepper - 80 grams Carrots - 80 grams Mushrooms - 80 grams Green beans - 60 grams Onions - 70 grams Grated paneer - 90 grams Green chili - 1 tablespoon Salt - 1 teaspoon Red chili - 1 teaspoon Cumin powder - 1 teaspoon Coriander powder - 1 teaspoon Dry mango powder - 1 1/2 teaspoons Gram flour - 50 grams Coriander - 2 tablespoons Oil - for frying Cashews - 30 grams Water - 140 milliliters, divided Cumin seeds - 1 teaspoon Coriander seeds - 1 teaspoon Dry red chili - 3 Star anise - 1 Black cardamom - 1 pod Cinnamon stick - 1 Cloves - 5 pods Black peppercorns - 10 Oil - 2 tablespoons Onions - 170 grams Tomato - 260 grams Green chili - 1 tablespoon Salt - 1 teaspoon Paprika - 1 teaspoon Turmeric - 1/2 teaspoon Butter - 2 tablespoons Bay leaf - 1 Garam masala - 1 teaspoon Fresh cream - 60 grams Water - 600 milliliters Coriander - 1 tablespoon Fresh cream - for garnishing PREPARATION 1. In a mixing bowl, add 90 grams boiled mashed potatoes, 80 grams bell pepper, 80 grams carrots, 80 grams mushrooms, 60 grams green beans, 70 grams onions, 90 grams grated paneer, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 1/2 teaspoons dry mango powder, 50 grams gram flour, 2 tablespoons coriander and mix it well. 2. Take some mixture in your hands shape it into a ball. 3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 4. Drain it on an absorbent paper and keep aside. 5. In a bowl, add 30 grams cashews, 80 milliliters water and soak for 2 hours. 6. Transfer this into a blender, add 60 milliliters water and blend it into a paste. 7. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 dry red chili, 1 star anise, 1 pod black cardamom, 1 cinnamon stick, 5 pods cloves, 10 black peppercorns and dry roast for 3 - 5 minutes on medium heat. 8. Remove it from heat and transfer this into a blender. 9. Blend it into a fine powder. 10. Heat 2 tablespoons oil in a skillet, add 170 grams onions and fry till translucent or until it turns golden brown in color. 11. Then, add 260 grams tomato, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well. 12. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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