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Kofta (Below)


Baked Yam Koftas in Green Gravy

For Koftas:
2 medium yams (peeled, sliced, boiled, drained)
1/2 c peas
2 jalapenos minced
1/2 tsp toasted sesame seeds
2 T chopped cilantro
1/2 tsp salt
½ tsp asofoetida
pinch pepper
2 T cornstarch
1/4 tsp baking powder

For Gravy:
1/4 C peas
1/2 C bell pepper (green)
1/2 C cilantro
1 jalapeno (optional)
1/4 tsp black mustard seed
1/2 tsp ground cumin
1/2 tsp ground coriander
½ tsp asofoetida
3/4 tsp salt
1 tsp sugar

Preheat oven to 400 degree. Combine kofta ingredients and mix thoroughly, form into 1 inch balls and bake 1 inch apart non-stick baking sheet until golden, about 30 minutes. Meanwhile, blend together the first four gravy ingredients in a blender with 1 cup water. In a little hot ghee fry the mustard seeds until they start to pop, then add blended ingredients. Cook 5 minutes and add the rest of the ingredients. Simmer for 10 minutes. Pour gravy into a serving dish, add koftas and serve hot.

Chickpea Kofta

2 cups cooked garbanzo beans
1 medium baking potatoes, mashed
1/2 teaspoon coriander
1 teaspoon paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons yogurt
1/4 cup chopped cilantro or parsley

Process chickpeas in food processor until texture resembles coarse bread crumbs. Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside. Add all of the dried herbs and baking powder to the remaining chickpeas and process until smooth:. Add this paste to the mixing bowl along with the yogurt and cilantro. Mix well. Drop spoonfuls of mixture on sheet like cookies. Makes 15-20. Bake at 350F for 35-45 minutes. Flip them about half way through, flattening with the spatula before flipping. Let them cool a bit and remove carefully. Pour any gravy or curry over them and offer.

Dal Kofta Curry

For Kofka Balls:
1 cup Toor dal
1/2" piece ginger
4 green chilies
1 tsp asofoetida
1 handful cillantro leaves (optional)

For Curry:
4 cup buttermilk or yogurt
4 green chilies, finely chopped
1 " piece ginger, grated or finely chopped
2 tsp ground coriander
1 tsp cumin
1 tsp channa dal, oasted
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup unsweetened coconut

For Tempering:
2 tablespoon ghee
1/2 teaspoon black mustard seeds
Sprig curry leaves

Wash and soak toor dal for a few hours. Drain and grind to a course paste along with ginger and chilies. Add enough water so the mixture pastes, but not so much that it turns to watery mush. Mix in salt and cilantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool. Gently heat buttermilk/yogurt in a pan. Add ground/powdered mixture of coriander powder, cumin, channa dal, fenugreek, turmeric and enough dried coconut to slightly thicken the sauce. Add ginger and chilies and salt to taste. Carefully place kofta balls into sauce. Heat a little ghee in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop spluttering, pour seasoning into the curry.

Dhudhi Kofta Curry

For the Koftas:
1 medium sized Dhudhi (peeled and grated)
2 cups besan
1 tsp sugar
1/2' ginger (grated)
1 tsp asofoetida
1 tsp cumin powder

For the Gravy:
2" ginger (paste)
1-1/2 tsp asofoetida
1 cup tomato puree
whole garam masala (4-cloves, 3-cardamom, 1-cinnamon)
1/2 tsp turmeric powder
2 bay leaves

For Koftas: add all ingredients for kofta and form a thick batter of it. Then heat ghee and fry them till they turn golden brown. For the Gravy: heat ghee in a pan, add bay leaves, whole garam masala, fry for a minute then add ginger, asofoetida and tomato puree and fry for 5 minutes. Then add turmeric powder, chilli powder, coriander powder, salt and water. Add in the koftas and garnish with coriander.

Doodhi Ke Kofte

For Koftas:
2 to 3 cups bottlegourd (lauki), peeled and grated
2 tablespoons besan
2-3 green chillies
Little grated ginger
Salt to taste
1 teaspoon red chilli powder
Finely chopped coriander leaves

For Gravy:
3 medium sized tomatoes grated / puree
2 green chillies
Little grated ginger
Few chopped coriander leaves
Salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon jeera (cuming) powder
1 tea spoon garam masala
2 sticks dalchini (cinnamon)
3-4 bay leaves (tej patta)
1 big cardomom (badi elaichi) crushed
3-4 cloves
Ghee for frying
Water that is extracted from lauki and kept aside

For Koftas: Grate the bottlegourd and squeeze out water from it completely. Store the water in a bowl separately. To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well. Now add besan to bind and make round or oval balls. You can apply ghee to your palm before making balls to avoid koftas sticking on your hands. Then deep fry these koftas to golden brown.

For Gravy: Heat 3-4 tablespoons of ghee in a heavy bottom vessel. Put dalchini, crushed elaichi, tej patta, cloves let it splutter in ghee then add green chillies and ginger and fry until lightly crisped. Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well. Cover the vessel. Keep stirring at intervals and check if the gravy is even and well blended. You can add the extracted water from lauki now and let the gravy boil. Sprinkle garam masala. Add the koftas. Garnish with coriander leaves and offer.

Kanthal (Jackfruit) Kofta

For Koftas:
Kanthal, 3 cups
boiled potato - 1large
green chillies, minced - 2
Ginger, fresh minced - 1-2 inches
Asofoetida - 1 tsp
Cornflour - 2tsp
ajwain 1 tsp
salt - 2 tsp
red chilli powder - 2 tsp
garam masala - 2 tsp
amchur (mango) powder - 2 tsp
ghee fry frying

For Gravy:
whole garam masala - few
bay leaf - 2
ginger minced, 2 inches
tomato puree - ½ cup
salt to taste
ghee - 4 tsp
turmeric - 2 tsp
red chilli powder - 2 tsp
water - 2 cups
beaten fresh cream - ¼ cup

Cut and peel the Kanthal properly and then wash and boil it with salt and turmeric. Mash it and add all ingredients of koftas, and make small balls of it. Now fry it till golden brown. Heat a pan and add ghee. Add whole garam masalas and bay leaf into it. Now add all masalas and fry it till ghee separates from masalas. Now add water and turn to boil. After boiling, add the koftas and cook it in a very slow flame for 10 minutes. Lastly add fresh cream and remove from heat. Offer hot.

Kashmiri Nargisi Kofte

1-1/2 pount Paneer
1 tsp Turmeric powder
1 tsp Corn flour
1/2 tsp Cumin seeds
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1 tsp Garam masala
1-1/2 tsp Asofoetida
1 tsp Sugar
1 cup Curds
Salt to taste
1 cup Coriander leaves (chopped)

Mash Paneer well and add salt. Divide into 2 parts. Add Turmeric powder or yellow colour to one part. Add corn flour to the other part. Make yellow balls covered with white paneer to look like boiled eggs. Deep fry to a golden colour. Heat two tsp ghee in a pan and add cumin seeds. Add the other masalas and salt and sugar and fry them. Add beaten curds, add water if required. Slice the koftas and place in a dish. Pour gravy over these and garnish with fresh coriander leaves.

Malai Kofta #1

For Koftas:
2 cup - Boiled Mashed Potatoes
1 cup - Grated Paneer
2 Green Chillies, minced
1/2 inch - Ginger, minced
1 tsp - Salt
1 tsp - Red Chilli Powder
1/3 cup - Cornflour
20 Raisins
2 tbsp - Chopped Coriander Leaves
Ghee for Deep Frying

For Gravy:
3 tbsp Ghee
1/2 inch-Ginger, minced)
1/3 cup- Tomato Puree
1 tsp Salt
2 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Amchur Powder
1 tsp Chaat Masala
1 tsp Sugar
1 cup - Grated Mawa or 1 cup Milk Mawa Powder and 3/4 tup Milk mixed together
2 cup - Water
2 tbsp Malai or Cream
A drop Yellow Food Colour or Red Food Colour
2 tbsp Chopped Coriander Leaves

For Kofta: Mix mashed pototoes with paneer, green chilli, ginger, salt, chaat masala, red chilli powder, cornflour, coriander leaves. Check the seasoning and then divide into small balls (about 20 pieces). Stuff Raisins in each and then deep fry in hot ghee till golden brown. Drain well on a tissue and keep aside.

For Gravy: Heat ghee in a Kadhai. Add ginger and green chilli and sauté well. Add add tomato puree and mix well. Add all the spices to it and salt. Add the Mawa mixture and mix well. Add food colour and water to it. Simmer the gravy well and then check the seasoning. Add malai and coriander leaves to it.

Malai Kofta #2

1 pound Paneer, soft and loose
1 large potato, boiled and mashed
2 tsp wheat flour
Salt to taste
2 tsp garam masala
Ghee for frying

For Gravy:
2 inches fresh ginger
Handful coriander, chopped fine
1 can (small) tomato paste
1 tsp garam masala
Salt to taste
1 tsp turmeric
1 tsp mustard seeds
3-4 ground cloves
1/2 pint heavy cream
3 tblspn Ghee (from frying)

Mix together the mashed potato and paneer. Add flour, salt, and garam masala. Mix well and make into balls and set aside. Deep fry the balls in ghee till golden brown. For gravy: In a little hot ghee fry the mustard seeds until they splutter, then add all spices and mix well, frying for 2 minutes. Add tomato paste. Cook for 10-15 min till gravy is well done and oil separates from gravy. Add 1/2 of the heavy cream (not all) till the color of gravy changes from red to a lighter shade. Cook 5 minutes more, adding a little more cream to get the desired consistency of gravy. 10-15 min before actually serving, add the koftas. Serve hot.

Malai Kofta Curry

For the Koftas:
½ cup green peas
½ cup cauliflower, finely chopped
½ cup french beans, finely chopped
½ cup carrots, finely chopped
1 cup potatoes, boiled and mashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1-1/2 teaspoons lemon juice
Salt to taste
Ghee for deep frying

For Kofta Paste:
2 inch piece ginger
1 tsp asofoetida
7 green chillies

For the Gravy:
3 cups tomatoes
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon asofoetida
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste

Grind to Paste:
15 cloves
1 inch piece ginger
5 green chillies

For Baking:
2 tablespoon fresh cream
1/2 tablespoon grated cheese

For the Koftas: Steam the peas, cauliflower, french beans and carrots in a pressure cooker without adding water. Add the vegetables to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and the bread slice. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in ghee to a golden brown colour. Set aside.

For the gravy: Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Heat the butter, add the cloves, cinnamon and paste and fry again for 2 minutes. Add the tomato puree and cook for 2 minutes. Add 1 cup of water and boil for 3 to 4 minutes. Pour the mixture into a blender, add the cornflour and sugar and blend. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts.

North Indian Malai Kofta

For Kofta:
2 lg Russet potatoes, boiled, peeled, mashed
1/2 c Green peas, fresh or frozen
1/4 c shredded Cheddar cheese
2 green chiles, chopped
1 tsp Ground coriander
1 tsp Cumin seeds
1-1/2 tsp Salt
1/4 cup chopped cashew nuts
1 tblsp Raisins
3/4 c Chickpea flour or corn flour
1 c Water
Ghee for frying

For Spicy Cream Sauce:
8 Whole cashew nuts
2 Whole cloves
Several grates of fresh Nutmeg
1/2 Inch cinnamon stick
2 tb Unsalted butter
1 tsp Turmeric
2 tsp Paprika
1 tsp Asofoetida
1/2 tsp Ground coriander
1/2 tsp Cayenne pepper
1 t Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb chopped fresh cilantro

For the kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat ghee to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.

For the sauce: Grind cashews, cloves, asofoetida, nutmeg, and cinnamon with a little water to make a fine paste. In the butter add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared up to this point a day ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and offer immediately.

Palak Paneer Kofta

Fresh chopped spinach, 1 bunch
½ pound paneer
Besan 5-6 tblsp
Salt to taste
Amchur 1 tsp
Chilli Powder 1 tbs
Tomatoes 2 medium size
Turmeric Powder
Corriander Powder
Garam masala Powder
Green chillies & ginger paste 1 tbs
Asofoetida 1 tsp
Sour cream 3 tbs
Green corriander leaves to garnish
Ghee to deep fry the Koftas & for curry

Mix paneer, amchur, 1/2 tsp chilli powder, salt, besan and spinach in a big bowl. Make small balls and fry them in a little hot ghee. Deep fry all the Koftas on medium flame and set aside. In a separate pan heat 2 tbs of ghee and put ginger paste, tomatoes, dry masala powder and fry for 2-3 minutes. Then put 3 tbsp of sour cream and fry a little more. Add some water and let it boil. Now put Koftas in it and after 2 minutes switch off the flame. Garnish it with coriander leaves and offer.

Phaldari (Banana) Koftas

For Koftas:
3 cups raw Banana
1 Tbsp Chopped Ginger
4 Tsp Chopped Coriander Leaves
4 finely chopped Green Chillies
½ Tsp Black Pepper
Salt to taste
½ Tsp Red Chilli Powder
1 Tsp Asofoetida
Juice of half Lemon
Ghee for deep frying

For Gravy:
3 Tbsp Ghee
2 Cardamom
4 Cloves
1 Tbsp Ginger, minced
2/3 cup Tomatoes, pureed
Salt to Taste
1 Tsp Coriander Powder
½ Tsp Red Chilli Powder
1 Tsp Mango Powder
1 Tsp Sugar
1 cup Water
¼ cup Cream
2-3 Drops Yellow food Colour
1 Tsp Honey
A pinch of Mace Powder (Hindi Javitri)
2 Tbsp chopped Coriander Leaves

For Garnish:
Chopped Coriander Leaves
Green Chilli and Ginger Juliennes

For Koftas: Put the bananas in a pan, cover and cook with water for about 30 minutes. Cool the bananas well. Peel them and mash them properly. Add other Kofta ingredients to it and make approximately 20 balls out of it. Check the seasoning and deep fry in hot ghee till golden brown. Drain well and keep aside. Fry one at first to see that it does not break. If it breaks then add cornflour to the kofta mixture and mix well. Then fry them in the hot ghee.

For Gravy: Heat ghee in a kadhai. Add cloves and cardamom to it and sauté well. Add ginger and fry well. Add tomato puree, the spices, water and mix well. Add the food color to the gravy. Add cream and mix. Switch off the gas and then add honey to it. Check the seasoning and adjust accordingly. Add chopped Coriander Leaves to the Gravy.

Assembling: Arrange the Koftas in a greased Baking Dish. Pour hot gravy over the Koftas and also sprinkle Mace Powder all over the prepared dish. Bake in a preheated oven at 200 degree C for 10 minutes. Serve hot garnished with Green Chilli Juliennes, Ginger Juliennes and Chopped Coriander Leaves.

Royal Cream Kofta Curry

Bananas 4 raw
Khoya ½ cup
Breadcrumbs 2 tbsp.
Paneer 1 cup
Salt to taste
Nutmeg powder 1 pinch
Turmeric 1/2 tsp.
Almonds 6 (chopped)
Ginger (ground) 1 tsp
Red chilli 1/4 tsp.
Coriander leaves, small handful
Red chilli powder 1/4 tsp
Garam masala 1/4 tsp
Chana Masala 1 tsp

For Gravy:
Tomatoes 2
Ginger 1 inch
Grated coconut 2 tbsp.
Turmeric 1/2 tsp.
Dhania (coriander) powder 2 tsp.
Red Chilli powder 1/4 tsp.
Ghee for frying
Green Cardamoms, 6

For Garnishing:
Coriander leaves (chopped)
Garam masala 1/4 tsp.

Cut bananas into pieces. Add 1 tsp salt and some turmeric to boiling water and boil bananas in it till tender. Peel and mash and add chopped coriander leaves, ginger paste, breadcrumbs, salt and the rest of the spices and mix properly.

To prepare stuffing: Mash khoya and paneer, add nutmeg powder, chopped almonds and other ingredients and mix properly. Add 2 tbsp of the banana mixture to it and make small walnut-sized balls. Make a hole in the centre of each and stuff with the khoya-paneer mixture and reshape like rounds koftas. Roll in the rest of the breadcrumbs and deep fry in hot ghee till light brown.

To Prepare Gravy: Fry the ginger in a little ghee till light brown. Add dry masalas and peeled and chopped tomatoes (peel the tomatoes, blanch in hot water and puree). Add water as needed and fry the masalas properly. Add grated coconut, salt and 2-1/2 cups of water and boil for 10 minutes. Add fried koftas and allow to simmer on a low fire until the koftas become soft. Serve hot, garnish with chopped coriander leaves and garam masala and serve at lunch or dinner.

Ruhani Koftas

2 cups Yam, cubed fine
½ cup Gram flour
½ cup Cheese, grated
1 cup Paneer, crumbed
3 tblspn Cream
1 large Potato, cubed fine
¼ cup Desiccated Coconut
1 tbsp. Coriander leaves, chopped
Chili powder to taste
1 tsp. Asofoetida
Salt to taste
Ghee for frying

Cook the yam and potato with salt and one cup water. When cool, mash well. Add paneer and cheese and mash again. Mix malai (cream), coconut, salt, gram flour, chili powder and coriander leaves. Divide the mixture into small portions and roll into balls. Heat ghee to medium hot and fry the koftas till done.

Shaam Savera (Spinach and Paneer Kofta)

For Koftas:
(Green Portion):
1 bunch Spinach
4 Tbsp Water
¼ Tsp Salt
2 cup Boiled Mashed Potatoes
2 Green Chilli, minced
2 Tbsp Chopped Coriander Leaves
2 Tbsp Cornflour
½ Tsp Salt
½ Tsp Red Chilli Powder

(White Portion):
½ cup grated Paneer
¼ Tsp Salt
¼ Tsp Pepper
1 Tsp Chopped Coriander Leaves
Cornflour and Water Batter for Dipping the Koftas
Bread Crumbs for Rolling the Koftas
Ghee for Deep Frying the Koftas

For Gravy:
2 Tbsp Butter
2 Cardamom
2 Cloves
4 Green Chilli, minced
1 Inch Piece - Ginger, minced
2 Large Tomatoes, pureed
1-½ Tsp Coriander Powder
1-½ Tsp Salt
1 Tsp Red Chilli Powder
1-½ Tsp Mango Powder
1-½ Tsp Garam Masala
2-½ cup Water
2 drops Orange Food Colour
1 Tbsp Dried Fenugreek Leaves (Hindi Kasoori Methi)
1 Tbsp Chopped Coriander Leaves
2 Tbsp Well Beaten Cream
1 Tbsp Honey

For Garnish:
Chopped Coriander Leaves
Butter or Cream
Garam Masala Powder

For Koftas: Green Portion - Boil spinach in salted water. Cool it and drain off excess water. Puree it coarsely. To the mashed potatoes add spinach puree, green chilli, coriander leaves, cornflour, salt, red chilli powder and set aside. White Portion - To the grated paneer add salt, pepper, coriander leaves. Make balls, putting the green mixture into the center of the white ball. Dip the Koftas in cornflour batter, rll in breadcrumbs and fry in hot ghee till golden brown. Drain well on a tissue and set aside.

For Gravy: Heat butter and add cardamom,cloves, green chilli, ginger and sauté. Add tomatoes and again sauté well. Add the spices and mix. Also add the good colour to it. Add Water and mix well and next add kasoori methi, cream and coriander leaves and mix. Switch off the heat and then add honey to it.

To Serve: Cut the Koftas into halves. Pour the hot gravy over it. Garnish with coriander leaves, butter or cream, and sprinkle garam masala and serve hot.

Shahi Paneer Kofta #1

1 teaspoon ground corianer
2 teaspoons ground almonds
1 teaspoon ginger pulp
1 teaspoon salt
3 green chillies, roughly chopped
2 tablespoons chopped fresh coriander
1 tablespoon ghee
3 oz. butter
4 curry leaves
1 tsp asofoetida
½ cauliflower, cut into small florets
½ green pepper, deseeded and diced
½ red pepper, deseeded and diced
6 fl oz. single cream

Blend the ground coriander, ground almonds, ginger, salt, 2 of the chopped green chillies and 1 tablespoon of the chopped fresh coriander in a food processor for 1 minute or until the mixture is fairly smooth. Heat the ghee and butter together in a heavy-based saucepan, add the curry leaves and fry until they are a shade darker. Pour the spice mixture into the pan and stir-fry over a medium heat for a few minutes, then add the cauliflower florets and continue to stir-fry the contents of the pan for a few more minutes. Add the green and red peppers, the remaining chopped fresh coriander and chopped green chilli a well as the cream. Cook through for 2 minutes and offer.

Shahi Paneer Kofta #2

2 pints full cream milk
2 tablespoons lemon juice

For the Sauce:
3 oz. butter
1 tablespoon ghee
1 cinnamon stick
2 green cardamoms
3 tablespoons yogurt
3 tablespoons tomato puree
1 teaspoon garam masala
1 teaspoon chilli powder
¼ teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon lemon juice
¼ pint water
2 tablespoons chopped fresh coriander
2 green chillies, chopped
7 fl oz. single cream

Make the paneer by bringing the milk slowly to a boil over a medium heat then add the lemon juice, stirring continuously. The milk will now begin to thicken and curdle. Wait until all the liquid (the whey) has evaporated and you are left with the curdled milk (the curds). Strain the curdled milk through a sieve and press down to get rid of any excess liquid. When cool, divide the mixture into 8-10 spoonfuls and mould them into small round balls, a little smaller than a golf ball, making sure they look smooth. Set the Paneer balls aside on a plate in the refrigerator. For the sauce, heat the butter and ghee in a medium-sized saucepan. When the butter has melted, add the cinnamon stick and the cardamoms and fry for a few seconds. Remove the pan from the heat and set aside. Mix together the yogurt, tomato puree, garam masala, chilli powder, turmeric, ground coriander, salt, lemon juice and water together in bowl. Return the saucepan to the heat, pour in the yogurt mixture and fry over a medium low heat. Drop the koftas into the sauce, followed by the fresh coriander, chillies and cream and mix gently together, stirring continuously. Cook for a further 5 minutes, or until the sauce has thickened. Offer hot.

Tur Dal Kofta

2 cups tur dal
6-7 green chilles, chopped
3 tblsp cumin seeds
1 tsp asafotida
Salt to taste
3 tblsp finely chopped coriander leaves
3-4 tblsp grated coconut

Soak tur dal over night, then wash it thoroughly. Grind it coarsely and add chopped chillies, coriander leaves, grated coconut, cumin seeds, asafotida and salt mix it thoroughly. Then make small koftas (balls) with the mixture and pressure cook or steam for 15 minutes, until done.

Vegetable Kofta Surprise

2 cups basmati rice
1 tbsp. garam masala powder
4 tbsps. ghee

For the Koftas:
2 cups finely minced cooked vegetable (carrots, beans, cabbage, cauliflower, etc.)
3 tbsps. fine breadcrumbs
1 tbsp. finely chopped green coriander
1 tsp. asofoetida
1/2 tbsp. garam masala powder
salt to taste

For garnishing:
a few slices of tomato and cucumber, diced

Wash and soak the rice in water for 15 to 20 minutes. Now prepare the vegetable koftas. In a mixing bowl put in the finely minced and cooked vegetables. Add the finely chopped green coriander, garam masala powder and salt. Make small koftas of the vegetable mixture and roll them in the fine bread crumbs. In a little hot ghee fry the vegetable koftas to a golden brown. Drain and set them aside. Heat the remaining ghee and fry the drained rice and the garam masala powder. Add 4 cups of water and salt to taste. Cook till done. Spread the rice on a serving dish. Make small hollows in the rice to put in the fried vegetable koftas. Give a slight toss. Then garnish with the tomato and cucumber and offer.

Vegetable Malai Kofta

For Patties:
Chickpea (Gram Flour) - 1/2 cup
All purpose flour - 1/2 cup
Salt - 1 tsp.
Chilli Powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Baking Soda - 1 tsp.
Zucchini Squash - 2 medium sized
Ghee for deep frying

For Sauce:
Tomato Paste - 1/2 cup
Sour cream - 5 tbsp.
Turmeric Powder - 1 tsp.
Asofoetida - 1 tsp.
Coriander leaves - 1/2 cup
Green chillies - 2
Ginger root - 1 inch
Frozen Peas - 1 cup
Salt - to taste

Peel and grate zucchini squash. Squeeze out the water from it. In a mixing bowl, add the squash, flours, salt, chilli powder, garam masala and baking soda and mix well into a thick batter. Form into balls. Heat the ghee in a deep frying pan or wok. When hot, drop the balls into the ghee. Reduce flame and deep fry until golden brown. Remove from ghee and drain over paper towels. In a food processor grind coriander leaves, green chillies and ginger into a fine paste. In a separate vessel heat 2 tbsp. of ghee. When hot, fry the ground paste for 5 minutes. Add the tomato paste and water to make it into a thin paste. Cook for 5 minutes, add the peas, salt and turmeric powder. Add the patties to the sauce and simmer for 5 minutes. Mix in the sour cream until desired color and consistency have been achieved, and offer!