Saturday, January 21, 2012

Mother Racitambara's Kofta Balls

Grate cabbage. Pick out any bigger bits and save them for a subji, kitchari or whatever. The bigger bits will stop the kofta from forming into a ball. Squeeze out all the water that you possibly can.
Add tumeric, salt and hing.
Add enough chickpea flour to hold cabbage together.

Make paneer, hang and roll into little (tiny) balls. Or if using store bought paneer crumble or grate it before forming into balls. Before rolling into balls mix a little salt, pepper and hing into the paneer.

Make a patty of the cabbage prep, place a cheese ball in the middle and fold over and pat gently into a ball. If you're not gentle it will fall apart.

Deep-fry balls in med-hot ghee, turning often so they brown evenly on all sides. Drain and add to tomato sauce.

Tomato Sauce for Koftas

Blend tomatoes (or use a tin of crushed tomatoes/tomato puree).

Chaunce: cumin powder, coriander powder, hing, ginger and bay leaves. Add tomatoes.
Add salt, oregano, basil, little sugar, curry leaves. Cook 'til saucy.

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