Recipe for Malua Kofta?!
Answers: Does anyone have a good recipe for the Indian dish Malua Kofta (not sure if I am spelling that correctly...)
Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy 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 large 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, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins 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 add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.
hee you are:
1 lb lean ground beef
1 small onion, grated
3 garlic cloves, crushed into a paste
2 teaspoons cumin
2 teaspoons sweet paprika
1 teaspoon ground cinnamon
1 teaspoon oregano
1 teaspoon hot paprika or cayenne
1 teaspoon salt
1 teaspoon black pepper
Directions
1Combine the onions and garlic with the beef and begin to knead.
2Add the spices and knead with wet hands for 10 to fifteen minutes, or until it is very VERY smooth.
3Mold into small sausage shapes.
4Either cook on the grill for about 10 minutes, or broil in the oven for fifteen.
5Great with tomato and cucumber salad, pita bread, hummus, yogurt and cucumber salad -- .
kofta curry
For Kofta
250 g panir
1/2 teaspoon red chili powder
1/2 teaspoon baking powder
2 teaspoons flour or cornflour
1 tablespoon coriander leaves, chopped
salt
oil(for frying)
For Masala
1 large onion
1/3 cup cashews
3-4 cloves
1 teaspoon red chili powder
3 teaspoons coriander powder
7 cloves garlic
3 small tomatoes
2-3 cardamoms
3-4 tablespoons ghee
1/2 teaspoon salt
1 cup coconut, grated
1 piece cinnamon
3 teaspoons coriander powder
1 teaspoon ginger
2-3 green chilies
1 bunch coriander leaves
50 g cream
1 teaspoon sugar
Directions
1For making the koftas: Knead the paneer well.
2Mix all the ingredients mentioned under"For Kofta" and knead well.
3Shape into small balls.
4Fry.
5Keep aside.
6For making the masala: Grind the onions in a grinder.
7Grind the coconut and cashewnuts together.
8Keep aside.
9Grind the rest of the ingredients from cinnamon to green chillies.
10Blanch the tomatoes.
11Heat ghee in a wok.
12Add sugar and when it browns, add cardamoms and fry.
13Add the ground onions.
14Stir well until the water evaporates.
15Add the rest of the masala and fry well.
16Add the blanched tomatoes.
17Mix well.
18Add a cup of hot water, salt to taste and corriander leaves.
19Stir well.
20Keep aside.
21Put the fried kofta in the masala.
22Pour fresh cream over the kofta and serve hot with Basmati rice!
MALAI KOFTA
For the Koftas:
1 pound boiled, mashed potatoes
2 tablespoons cornstarch
1/2 cup paneer (shredded)
Salt and pepper to season
Oil to fry
Put the mashed potatoes through a sieve. Add the grated cheese. Add the cornstarch and salt and pepper for taste. Mix and knead it well. Make one-inch balls and deep fry in oil. Keep aside.
2 tablespoons butter
2 bay leaves
1/3 rd cup onions finely chopped
2 teaspoon ginger paste
1 teaspoon garlic paste
1/2-cup tomatoes chopped
1 table spoon garam masala
1/2 teaspoon turmeric
1/4th teaspoon coriander powder
1/2 teaspoon Pepper
1/4 th cup powdered cashews
1 teaspoon cornstarch
1/4 th cup heavy whipping cream
1/2 cup yogurt
METHOD:
Heat the butter. Add the bay leaves. Add the onions and sauté for a few minutes till golden brown. Add the ginger and garlic pastes and fry till light brown. Add the chopped tomatoes. Sauté till the oil starts to separate. Now add the garam masala, turmeric powder, coriander powder and mix well. Now add the yogurt, cashew powder, salt, and pepper.
Add 1 teaspoon of cornstarch and stir continuously till it is all mixed in. Cook till the mixture is thick. Remove from heat and add the heavy whipping cream. Add the koftas into the curry. Garnish with coriander leaves. Serve hot with rotis & rice.
malai kofta
Categories Vegetables
Indian
Yield 6 Servings
Measure Ingredient
2 Squash, yellow
2 Zucchini
1 Onion, white or yellow
2 cup Chickpea (garbanzo) flour
1 tablespoon Coriander, ground
? teaspoon Cayenne
1 pinch Salt
? teaspoon Baking powder
1 Egg (opt)
4 large Tomatoes
1 Jalapeo; deveined if desired
Ginger, fresh, 1 1/2"
2 cup Cream
2 teaspoon Cumin, ground
? teaspoon Turmeric
2 teaspoon Garam Masala
2 teaspoon Paprika
KOFTA BALLS MALAI SAUCE SPICES Heat oven to 425 F. In a large bowl, grate the squashes and onion. Add the spices, and the (optional) egg. Mix the chickpea flour until it reaches the consistency of bread dough. Form the kofta "dough" into 1 inch diameter balls. place on cookie sheet, bake for 25 minutes or so. While cooking: mix Malai sauce, pureing all ingredients in blender. Heat 4 tablespoons peanut oil in a saucepan. add the spices all at once to hot oil for 1 minute. Add tomato puree to spices. Add 1 more cup cream to spices and the puree. Boil. reduce heat, simmer for 10 minutes. Add half of the cooked Kofta balls. Simmer another 10 to soften them. Serve with brown rice, chapatis, vinegar soaked onions and chilies. HEURISTICS: 1) slightly wet hands when forming Kofta balls 2) Freeze other half of Kofta balls and use with next batch of Malai to save time. 3) keep Kofta balls seperate from Malai sauce till needed. (they absorb the liquid from sauce) 4) milk can be substituted for some of the cream. Have not tried soy milk 5) add one drop red and one drop yellow food coloring to vinegar to make reasonably authentic orange onions .
http://www.astray.com/recipes/?show=Mala...
(*-*)