For Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder (jajikaya)
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon (dalchina chekka)
6 cloves (lavangam)
6 cardamoms (elachi)
salt to taste
3 tbsp. ghee
For kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins (yendu draksha)
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds (jilakara)
salt to taste
PREPARATION:
- For Koftas -
- Boil the potatoes, peel and smash them.
- Mix together all the ingredients except raisins and cashews.
- Take a ping-pong ball sized dough in hand.
- Flatten on your palm
- Place 2-3 cashews and raisins in the centre and shape into a ball.
- Repeat for remaining dough. Keep aside.
- For Gravy -
- Roast the cinnamon, cardamom, nutmeg and cloves together.
- Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
- Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
- Add paste and fry further for 5-7 minutes stirring well.
- Add 2 cups water and simmer on low for 15 minutes.
- Warm the koftas either in the oven or on the tava.
- Optional - You can deep fry the koftas also.
- To serve place warm koftas in a casserole.
- Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
- Garnish with grated cheese and chopped coriander.
- Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy
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