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Kofta Recipes

This document provides recipes for two types of vegetable koftas - a basic north Indian style kofta made with cabbage, carrots, beetroot and potatoes served in a tomato gravy, and a richer malai kofta made with paneer, potatoes, milk powder and cashews served in a cream-based gravy. Both recipes list ingredients and instructions for making kofta balls and preparing an accompanying gravy, then serving with rice or bread.

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Taoshobuddha
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298 views5 pages

Kofta Recipes

This document provides recipes for two types of vegetable koftas - a basic north Indian style kofta made with cabbage, carrots, beetroot and potatoes served in a tomato gravy, and a richer malai kofta made with paneer, potatoes, milk powder and cashews served in a cream-based gravy. Both recipes list ingredients and instructions for making kofta balls and preparing an accompanying gravy, then serving with rice or bread.

Uploaded by

Taoshobuddha
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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This is basically a north Indian recipe.

However there are certain adaptations of this in


Manchurian style of cooking as well and in others as well.

It is done in Shahi Tomato gravy or white gravy. But whatever be the gravy used it is
delicious.

INGREDIENTS

1. CABBAGE 1 LARGE
2. CARROTS 4 LARGE
3. BEET ROOT 1 LARGE
4. BOILED POTATOES MASHED 4 LARGE
5. FRESH TOMATOES 5-6 MEDIUM
6. ONION, GARLIC, GINGER PASTE 3 TBS
7. SEASONING CIVE, CELERY, TIME ETC 2 TBS
8. CHOPPED CORIANDER ¼ CUP
9. BESAN FLOUR/CORN STARCH 2-3 CUPS
10. SALT TO TASTE
11. OIL TO FRY AND COOK
12. BLEND OF SPICES 2 TBS
13. GARAM MASALA 1 TSP

METHODOLOGY

1. WASH, CLEAN THE CABBAGE, BEET ROOT AND CARROT AND GRATE LIKE FOR COLES-
LAW
2. TO THIS ADD MASHED POTATOES, SALT, GARAM MASALA, FINELY CHOPPED ONION,
GREEN CHILLIES,
3. TO INCREASE THR PROTIN CONTENT YOU CAN MIX BESAN FLOWER OR ALLOW
WITHOUT BESAN. THE MASHED POTATO WILL HELP TO MAKE THE SHAPE.
4. MIX WELL ALL THE INGREDIENTS OF YOUR CHOICE.
5. FORM ROUND BALLS (SIZE OF A TABLE TENNIS BALL SIZE). YOU CAN FLATTEN THE
BALL TO GIVE ANY SHAPE OF YOUR CHOICE. SET ASIDE IF POSSIBLE IN FRIZ FOR 1
HOUR
6. IF YOU ARE NOT USING BESAN FLOWER THEN ROLL THE BALLS IN THE CORN STARCH
AND SET ASIDE FOR 1 HOUR IN FRIZ.
7. DEEP FRY UNTIL GOLDEN BRIWN ON LOW HEAT SO THAT THESE ARE COKED INSIDE
OUT. SET ASIDE
8. NOW PREPARE THE GRAVY OF YOUR CHOICE BY FIRST HEATING OIL AND ADDING THE
MIX OF PASTES AND SPICES, COOKING UNTIL THE OIL SEPARATES. ADD TOMATOE
PUREE, FRESHLY DICED TOMATOES. YOU CAN PREPARE THE GRAVY MILK BASED,
YOGURT BASED OR WATER BASED. IN CASE IT IS WATER BASED IT WILL BE WATERY.
9. AS OPTION YOU CAN USE ALMOND PASTE AS WELL.
10. NEVER ALLOW THE KOFTAS TO REMAIN COOKING IN THE GRAVY FOR LONG AS THIS
WILL MAKE THESE BREAK
11. AFTER THE GRAVY IS READY YOU CAN PLACE THE KOFTAS IN THE SHALLOW
CASSEROLE DISH AND THEN POUR THE HOT GRAVY IN PORTION AS CERTAIN GRAVY
WILL BE SOAKED BY THE BALLS. MAKE SURE YOU HAVE ADITIONAL TO TOP AFTER THE
INITIAL GRAVY IS ABSORBED.
12. GARNISH WITH CORIANDER LEAVES WITH A FEW STRANDS OF CARROT AND BEET
ROOT.

SERVE WITH PLAIN RICE OR THE CHOICE OF ROTI BY ITSELF OR AS ACCOMPANIMENT


WITH OTHER THINGS FOR A COMPLETE DINNER OR LUNCH OCASSION.
Whereas vegetable kofta is quite common this dish is very special and occasionally made
quite rich. Vegetable koftas you can make from rich to ordinary consistency to suit the
occasion and more so when you are plagued with the situation with taste and you do not
know what to cook to please the taste buds. Malai Kofta is very special. And we will cook as
elegant and aesthetic dish full of flavor, richness, nutrition and appearances. This dish we will
cook in Moughalai style quite rich.

INGREDIEBNTS

1. PANEER 300 GMS


2. BOILED MASHED POTATO 10-12 LRG
3. POWDER MILK 3 TBS
4. SALT TO TASTE
5. FINELY CHOPPED CORRIANDER, CIVE, CELERY 1 CUP
6. GREEN CHILIED FINELY CHOPPED 2TSP
7. CASHEWNUTS BROKEN INTO FINE PIECES 1CUP
8. GARAM MASALA 1TSP
9. CORN STARCH 1 CUP
10. FRESH TOMATOES 4-5 MED
11. ONION, GARLIC,GINGER PASTER 1 CUP
12. SEASONING CIVE, CELERY, TIME ETC 2 TBS
13. MIXED BLEND OF MASALA SHAHI PANEER/
KITCHEN QUEEN 2-3 TBS
14. TOMATO PUREE 1 CUP
15. FINELY CHOPPED CORRIANDER FOR GARNISH ¼ CUP
16. OIL TO FRY AND FOR GRAVY

METHODOLOGY

1. IN A MIXING BOWL MIX MASH POTATO, FINELT CRUSHED PANEER, MILK


POWDER/MAWA, SALT, GARAM MASALA, CHOPPED HERBS, CHILLIES, AND SALT. MIX
WELL AND INTO A SMOOTH MIX PLIABLE READY TO FORM ROUND BALLS OR THE
SHAPE OF YOUR CHOICE.
2. TO THIS ADD AND MIX WELL CASHEW NUTS. AND FORM ROUND BALLS OR THE
SHAPE OF YOUR CHOICE. ROLL IN CORN STARCH VIGOROUSLY AND USING PALMS
SMMOTHEN THE KOFTAS SO THAT CORN STARCH IS STUCK WELL. SET ASIDE FOR
ABOUT A HOUR IN FRIZ.
3. HEAT OIL. AND ON LOW HEAT GENTLY FRY THE BALLS INTO GOLDEN BROWN
COLOR. PLACE ON PAPER TOWEL TO SOAK THE EXCESS OIL. AND SET ASIDE.
4. NOW PREPARE THE GRAVY OF YOUR CHOICE BY FIRST HEATING OIL AND ADDING
THE MIX OF PASTES AND SPICES, COOKING UNTIL THE OIL SEPARATES. ADD
TOMATOE PUREE, FRESHLY DICED TOMATOES. YOU CAN PREPARE THE GRAVY MILK
BASED, YOGURT BASED OR WATER BASED. IN CASE IT IS WATER BASED IT WILL BE
WATERY.
5. AS OPTION YOU CAN USE ALMOND PASTE AS WELL.
6. NEVER ALLOW THE KOFTAS TO REMAIN COOKING IN THE GRAVY FOR LONG AS THIS
WILL MAKE THESE BREAK
7. AFTER THE GRAVY IS READY YOU CAN PLACE THE KOFTAS IN THE SHALLOW
CASSEROLE DISH AND THEN POUR THE HOT GRAVY IN PORTION AS CERTAIN GRAVY
WILL BE SOAKED BY THE BALLS. MAKE SURE YOU HAVE ADITIONAL TO TOP AFTER
THE INITIAL GRAVY IS ABSORBED.
8. GARNISH WITH CORIANDER LEAVES WITH A FEW STRANDS OF CARROT AND BEET
ROOT.

SERVE WITH PLAIN RICE OR THE CHOICE OF ROTI BY ITSELF OR AS ACCOMPANIMENT


WITH OTHER THINGS FOR A COMPLETE DINNER OR LUNCH OCASSION.

BONNE APPETTIE.

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